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
2006-03-21
2006-03-21
Tran, Lien (Department: 1761)
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.
C426S019000, C426S062000, C426S106000, C426S120000
Reexamination Certificate
active
07014878
ABSTRACT:
A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.
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U.S. Appl. No. 10/043,004, filed Sep. 26, 2002.
David, Elizabeth.English Bread and Yeast CookeryAmerican Edition, Viking Press, 1977, p. 255.
Apel Lisa
Das Dhruba Jyoti
Dewalt John
Forneck Keith Daniel
Hill Laura Gail
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
Tran Lien
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