Leavened dough or batter packaging system
US6635291B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 4, 2000 |
| Grant date | Oct 21, 2003 |
| Priority date | — |
| Expiry date | Mar 29, 2022 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB65D85/36
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.