Inert-gas based unleavened dough system

A - Human Necessities – 21 – D

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A21D 10/02 (2006.01) A21D 4/00 (2006.01) A21D 8/02 (2006.01) A23L 1/16 (2006.01)

Patent

CA 2428267

The present invention includes a ready-to-use unleavened food article that provides a baked product, such as a biscuit, pie crust or pita bread; a dried product such as pasta; or a fried product. the dough article comprises a substantially gas-impermeable container. The dough article also comprises an unleavened food having a flour to sugar ratio of 0 to 0.25 to 1Ø The food is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

La présente invention concerne un article alimentaire non levé prêt à l'emploi permettant d'obtenir un produit cuit au four tel qu'un biscuit, un fond de tarte ou du pain pita, un produit séché tel que des pâtes alimentaires, ou un produit frit. L'article en pâte comprend un récipient sensiblement imperméable aux gaz. L'article en pâte comprend également un aliment non levé d'un rapport farine/sucre de 0 à 0,25 à 1,0. L'aliment est déposé à l'intérieur du récipient. L'article en pâte comprend également un gaz inerte qui est disposé dans le récipient.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Inert-gas based unleavened dough system does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Inert-gas based unleavened dough system, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Inert-gas based unleavened dough system will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1714905

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.