Milling procedure for the manufacture of alimentary paste and pasta products from whole grains
CA 2087574 C · Owner: Volles, Leslie Harold · Inventors: Matuszak, Edward Albert; Chawan, Dhyaneshwar Bhujangarao; Volles, Leslie Harold
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A process is presented for minimizing oxidative degradation of whole wheat flour in the production of whole wheat pasta. A sweet nutty flavor is preserved and off-flavors are avoided by whole milling without removing the germ not fine grinding the, wheat, and immediately mixing the freshly-ground whole wheat flour with water to produce a dough or alimentary paste. This minimizes the exposure of oils and other components to enzymatic and other degradative processes.
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 January 19, 1993 and granted March 4, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 19, 2013.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 19, 2015.
- 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.