Flour and dough compositions and related methods
CA 2563654 C · Owner: Dreese, Patrick C. · Inventors: Katzke, David H.; Dreese, Patrick C.; Vincent, Barbara E.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
Described are methods of treating wheat grain including reducing the amount , of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.
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 2, 2005 and granted March 12, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 2, 2025.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.