Processing

Please wait...

PATENTSCOPE will be unavailable a few hours for maintenance reason on Tuesday 25.01.2022 at 12:00 PM CET
Settings

Settings

Goto Application

1. WO2014193421 - READY-TO-BAKE GLUTEN-FREE COOKIE DOUGH

Publication Number WO/2014/193421
Publication Date 04.12.2014
International Application No. PCT/US2013/043774
International Filing Date 31.05.2013
IPC
A21D 10/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 10/02 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs, e.g. packaged doughs
A21D 10/04 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
04Batters
A21D 13/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
CPC
A21D 10/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs
025Packaged doughs
A21D 13/04
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
A21D 13/043
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
043from tubers, e.g. manioc or potato
A21D 13/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
047from cereals other than rye or wheat, e.g. rice
A21D 13/06
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
A21D 13/066
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
Applicants
  • GENERAL MILLS, INC. [US]/[US]
Inventors
  • DACEY, Michelle
  • O'OCONNOR, Christine
Agents
  • CRIMMINS, John, L.
Priority Data
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) READY-TO-BAKE GLUTEN-FREE COOKIE DOUGH
(FR) PÂTE A BISCUIT SANS GLUTEN PRÊTE A CUIRE
Abstract
(EN) A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided.
(FR) L'invention concerne une composition, qui comprend un mélange de farine sans gluten constituant 25 % à 30 % en poids de la composition, un shortening constituant 10 à 20 % en poids de la composition, du saccharose constituant 21 % à 35 % en poids de la composition, et de l'eau constituant moins de 12 % en poids de la composition. Le mélange de farine sans gluten comprend moins de 30 % de farine de riz en poids de la composition, moins de 2,5 % de fécule de pomme de terre en poids de la composition, et de la fécule de tapioca, de l'amidon de maïs ou des combinaisons de fécule de tapioca et d'amidon de maïs. La composition a une activité d'eau inférieure à 0,82. L'invention concerne également des procédés de fabrication de la composition.
Related patent documents
Latest bibliographic data on file with the International Bureau