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1. (WO2017136259) FERMENTED PIZZA DOUGH SNACKS
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/136259 International Application No.: PCT/US2017/015564
Publication Date: 10.08.2017 International Filing Date: 30.01.2017
IPC:
A21D 13/41 (2017.01) ,A21D 8/04 (2006.01) ,A23L 33/14 (2016.01)
[IPC code unknown for A21D 13/41]
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
8
Methods for preparing dough or for baking
02
Methods for preparing dough; Treating dough prior to baking
04
treating dough with micro-organisms or enzymes
[IPC code unknown for A23L 33/14]
Applicants:
HELLO DELICIOUS BRANDS LLC [US/US]; 707 Skokie Boulevard Suite 580 Northbrook, Illinois 60062, US
Inventors:
KENNEDY, Kerin; US
LINDSLEY, Mark; US
Agent:
HAWKINS, Peter G.; US
Priority Data:
62/289,75801.02.2016US
Title (EN) FERMENTED PIZZA DOUGH SNACKS
(FR) EN-CAS À BASE DE PÂTE À PIZZA FERMENTÉE
Abstract:
(EN) A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The combination of the ingredients, in particular the sweetener and leavening system, results in a dough and final product that displays the organoleptic properties of pizza, yet the dough only has a fermentation time of about 30-60 minutes.
(FR) L'invention concerne une pâte à pizza pouvant être fermentée en 30 à 60 minutes, permettant la production en masse d'en-cas à base de pâte à pizza. La pâte comprend une farine, une composition de levage comprenant de la levure et un extrait de levure, et un édulcorant. La combinaison des ingrédients, notamment l'édulcorant et la composition de levage, permet d'obtenir une pâte et un produit final qui présentent les propriétés organoleptiques de la pizza, mais la pâte ne nécessite qu'environ 30 à 60 minutes de temps de fermentation.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
CA3013325US20190037861