Scored savory dough with toppings or fillings
US6942885B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 1, 2002 |
| Grant date | Sep 13, 2005 |
| Priority date | — |
| Expiry date | Nov 1, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/31
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.