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1. (WO1998051159) LOW PRESSURE REFRIGERATED DOUGH PRODUCT
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1998/051159 International Application No.: PCT/US1998/009155
Publication Date: 19.11.1998 International Filing Date: 08.05.1998
IPC:
A21D 6/00 (2006.01) ,A21D 10/02 (2006.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10
Batters, dough or mixtures before baking
02
Ready-for-oven doughs, e.g. packaged doughs
Applicants:
THE PILLSBURY COMPANY [US/US]; Pillsbury Center 200 South Sixth Street Minneapolis, MN 55402, US
Inventors:
HANKERSON, Stephanie, C., K.; US
ATWELL, William, A.; US
Agent:
RAHMAN, Aleya ; The Pillsbury Company 200 South Sixth Street Mail Station 37J1 Minneapolis, MN 55402, US
Priority Data:
08/856,98515.05.1997US
Title (EN) LOW PRESSURE REFRIGERATED DOUGH PRODUCT
(FR) PRODUIT DE PATE REFRIGEREE A BASSE PRESSION
Abstract:
(EN) A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
(FR) Système réfrigéré de conservation de pâte comprenant une pâte dans un réservoir contenant un gaz. Cette pâte contient un agent levant capable de générer du gaz dans la pâte après que cette dernière soit hermétiquement enfermée dans le réservoir. Ce réservoir est pourvu d'un mécanisme de relâchement de pression servant à relâcher le dépassement de pression généré à l'intérieur du réservoir avec le levage de la pâte et sa conservation. Ce système est capable de conserver en bon état une pâte levée, de façon que, lorsqu'on cuit la pâte, le produit obtenu ressemble à une pâte cuite et préparée récemment.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW
African Regional Intellectual Property Organization (ARIPO) (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
IL130726EP0955812CA2277183AU1998073692