| Patent application number | Description | Published |
|---|
| 20080286420 | LOW PRESSURE DOUGH PACKAGING - Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated conditions. | 11-20-2008 |
| 20090130252 | REFRIGERATED, CHEMICALLY-LEAVENED DOUGH IN LOW PRESSURE PACKAGE - Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume. | 05-21-2009 |
| 20090130253 | REFRIGERATED, CHEMICALLY LEAVENED DOUGHS IN PACKAGE, WITH CARBON DIOXIDE ATMOSPHERE - Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere. | 05-21-2009 |
| 20090181135 | Dough and dough product packaging configurations - Described are dough products that include a packaged refrigerator-stable, raw, dough compositions, and related methods, including but not limited to dough products that include a package having specific venting, specific opening mechanisms, and other specific package structures. | 07-16-2009 |
| 20090208615 | MICROWAVE FOAM PRODUCT - Shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The articles provide high quality finished expanded baked dessert goods by microwave cooking and expansion of the foam. | 08-20-2009 |
| 20090311375 | CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST - Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products. | 12-17-2009 |
| 20100021591 | DOUGH PRODUCT AND VENTED PACKAGE - Described are dough packages and packaged dough products, wherein the package includes microvents. | 01-28-2010 |
| 20100307948 | PACKAGING EMPLOYING BOTH SHRINKABLE AND NON-SHRINKABLE FILMS - A product package includes a product receiving cavity formed from a first, heat shrinkable film and a second, non-heat shrinkable film sealed to the first, heat shrinkable film. The second film can be provided with indicia which remains intact following completion of the product packaging. In accordance with a method aspect of the invention, the package is produced utilizing a form, fill and seal system. In one embodiment, a soft, deformable refrigerated dough is packaged. | 12-09-2010 |
| 20100310732 | PRESSURE PACKAGED DOUGH PRODUCTS - A pliable, sealed package made from one or more flexible films is used to store an uncooked dough product, with the dough product proofing within the sealed package so as to establish and maintain a greater than ambient pressure within the sealed package. In accordance with an aspect of the invention, the overall package is produced utilizing a horizontal form, fill and seal system. The sealed package can be shrunk and/or wrapped to also provide an external force which is essentially transferred to static pressure with the package. | 12-09-2010 |
| 20110070339 | Batter-like compositions containing setting agent and methods of preparing and using same - The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods. | 03-24-2011 |
