Method of extruding bread dough and products thereof
CA 2441317 C · Owner: The Pillsbury Company · Inventors: Thorson, James S.; Hayes-Jacobson, Susan M.; Goedeken, Doug L.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Methods for making an uncooked extruded dough product are provided comprising , extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour leavening agent and water through a , die under conditions so that the dough composition does not exceed 140~F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.
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 22, 2003 and granted January 18, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended January 22, 2023.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by January 22, 2025.
- 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.