Mineral-enhanced bakery products
CA 2419662 A1 · Owner: Edge, Joe Dixon · Inventors: Maldonado, Alfonso; Marquez, Joaquim A.; Edge, Joe Dixon
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A wheat flour, and dough made from the flour are produced using between 5-50 , % (desirably 15-45 % preferably 25-35 %) by weight middlings (e.g. from the first and second breaks) added to straight flour patent flour, break flour, or clear flour. The flour with middlings can hold more free moisture and an , at least an additional 2-20 % by weight dietary minerals (such as calcium zinc, iron, manganese, phosphorus, etc.) and/or fibers and/or other edible , materials, can be added without disturbing the fermentation or baking processes. For example, bread having at least 50 % (e.g. 50-200 %) of the RDA of calcium per 32 gm slice may be produced without emulsifiers calcium , citrate, 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 August 15, 2000. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended August 15, 2020.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 15, 2022.
- 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.