Edible compositions
CA 1099143 A · Owner: Gist - Brocades N.V. · Inventors: Greup, Dirk H.; Brouwer, Willem
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Method for the production of snacks which comprises the steps of adding a combination of an active yeast preferably, baker's yeast, and a sugar fermentable by said yeast to a starchcontaining component. A dough is formed from such a mix using an adapted amount of water and the dough is divided into pieces of desired size. The pieces of dough are fermented for a sufficient period of time and temperature to form a light structure and appropriate size for a snack. The fermented pieces of dough are fried in heated edible oil or fat or baked in an oven at ordinary baking temperatures. The starch-containing component may partially be replaced by a proteinaceous material.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted April 14, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended April 14, 1998.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.