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.
Reexamination Certificate
2011-05-24
2011-05-24
Heggestad, Helen F (Department: 1789)
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.
C426S551000, C426S560000, C426S562000, C426S808000
Reexamination Certificate
active
07947320
ABSTRACT:
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.
REFERENCES:
patent: 4938982 (1990-07-01), Howard
patent: 6479090 (2002-11-01), Carey et al.
patent: 7507431 (2009-03-01), Faa et al.
Faa Pierre
Lai Richard
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Heggestad Helen F
Orr Celina M.
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