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1. (WO2018224871) PROCESS AND SYSTEM FOR THE MANUFACTURE OF VEGETABLE DOUGH
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/224871 International Application No.: PCT/IB2017/055566
Publication Date: 13.12.2018 International Filing Date: 14.09.2017
IPC:
A21D 10/02 (2006.01) ,A21D 10/04 (2006.01) ,A21D 13/04 (2017.01) ,A21D 13/42 (2017.01) ,A23L 7/10 (2016.01)
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
10
Batters, dough or mixtures before baking
02
Ready-for-oven doughs, e.g. packaged doughs
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
04
Batters
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
13
Finished or partly finished bakery products
04
Bread from materials other than rye or wheat flour
[IPC code unknown for A21D 13/42][IPC code unknown for A23L 7/10]
Applicants:
HEAT AND CONTROL, INC. [US/US]; Cabot Boulevard, 21121 Hayward, CA 94545, US
Inventors:
CARIDIS, Andrew Anthony; US
ARAO TOYOHARA, Ernesto Isam; MX
SANDOVAL AVILA, Jesús Adolfo; MX
GONZÁLEZ GRANADOS, Sergio; MX
GÓMEZ ANGULO, Miguel Angel; MX
LORENZANA SAUCEDO, Mario; MX
LORENZANA GUERRERO, Arturo; MX
Priority Data:
MX/a/2017/00706105.06.2017MX
Title (EN) PROCESS AND SYSTEM FOR THE MANUFACTURE OF VEGETABLE DOUGH
(FR) PROCÉDÉ ET SYSTÈME DE FABRICATION DE PÂTE À BASE D'UN VÉGÉTAL
Abstract:
(EN) A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains.
(FR) L'invention concerne un procédé et un système de fabrication de pâte à base d'un végétal utilisant uniquement de l'eau comme ingrédient de la pâte, et pendant un intervalle de temps compris entre 5 minutes et 10 minutes, le végétal étant choisi parmi les légumes et les grains.
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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, JO, 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 Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (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)