Method for making pasta products
CA 2388968 A1 · Owner: Kalnish, Grigory Izeslavovich · Inventors: Kalnish, Grigory Izeslavovich; Smirnov, Sergei Mikhailovich; Antonov, Vladimir Mikhailovich
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention relates to a method that first involves steeping whole wheat grains in water until the shoots appear percolating the water not bound , by the grains and grinding the grains in order to obtain an aqueous suspension of a grain mass having a particle size not exceeding 500 µm. The steeping process of the wheat flour is carried out using the water from the suspension of the grain mass by gradually pouring the wheat flour into the water during the dough mixing process. Before the grinding step the wheat grains can be , optionally rinsed with water and separated from the rinsing water by the free flow thereof. The wheat may consist of food-grade wheat of the hard or …
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 November 16, 1998. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended November 16, 2018.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by November 16, 2020.
- 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.