Fried snack product having dockering holes therein
US4889737A · kind A · utility
93Cited by
6References
5Claims
0Family size
Inventors
Key dates
| Filing date | Jun 20, 1988 |
| Grant date | Dec 26, 1989 |
| Priority date | — |
| Expiry date | Jun 20, 2008 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.