Pastry crust and pastry crust dough
CA 2075977 C · Owner: Moore, Katherine Louise · Inventors: Moore, Katherine Louise; Finkel, Gilbert
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to a process for making a pastry dough and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour water, salt and oil, and a shortening, starch and polyol phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. the dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat/polyol phase.
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
- Filed March 1, 1991 and granted October 21, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended March 1, 2011.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by March 1, 2013.
- 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.