Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1981-12-14
1983-08-23
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 92, 426 94, 426523, 426524, A21D 802
Patent
active
044004044
ABSTRACT:
A food product and a method of preparing the same in which a rectangularly shaped piece of dough of a predetermined consistency is provided with a paste-like filling on one side thereof. A portion of the rectangularly shaped dough is folded on its short edges over the filling to bring the longer edges thereof into abutment, whereupon a suitable crimping means seals the open edges for maintaining the paste-like filling sandwiched within the dough. The short edges of the folded dough are brought together in a circular end to end relationship to form a toroidal-shaped food product. The food product is heated at a predetermined temperature for a predetermined period of time and is subsequently frozen for storage and delivery to the final consumer. The consumer heats the food product at a predetermined temperature for a predetermined period of time prior to consumption thereof.
REFERENCES:
patent: 2365349 (1944-12-01), MacManus
patent: 2855305 (1958-10-01), Cella
patent: 3615678 (1971-10-01), Tangel et al.
patent: 3892868 (1975-07-01), Klinger
Sultan, Practical Baking, AVI Publishing Co., Inc., 300-305 (1965).
Sunset Italian Cook Book, Lane Brothers, Menlo Park, California, 72, Apr. 3, 1975.
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