Preparation of liquid dough
CA 2522511 C · Owner: Hartmann, Rudolf · Inventors: Bloechlinger, Kurt; Hartmann, Rudolf; Ekberg, Anders
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour from 20 to 30% fat, from 10 to 30% water up to 2% salt and a mixture of at , least one carbohydrate with low or zero sweetening power in a sufficient quantity to reduce the Aw of said dough to a desired value of less than 0.9. The dough substantially contains no carbohydrate having a substantially perceptible sweetening power and as a result does not have a sweet taste. This dough allows the production of savory bakery products such as fruit cakes with olives, lardoons or cheese for example. The dough can be preserved for several weeks in the refrigerated state and exists in liquid or fluid form which makes it …
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 May 27, 2004 and granted July 17, 2012. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 27, 2024.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 27, 2026.
- 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.