WO2009009708A1 - Cracker-pretzel food items and method of production thereof - Google Patents
Cracker-pretzel food items and method of production thereof Download PDFInfo
- Publication number
- WO2009009708A1 WO2009009708A1 PCT/US2008/069723 US2008069723W WO2009009708A1 WO 2009009708 A1 WO2009009708 A1 WO 2009009708A1 US 2008069723 W US2008069723 W US 2008069723W WO 2009009708 A1 WO2009009708 A1 WO 2009009708A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cracker
- food item
- flavor
- dough
- pretzel
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
Definitions
- the present invention provides food items with both a cracker texture, appearance and flavor (cracker-like qualities), and a pretzel texture, appearance and flavor (pretzel-like qualities). Efficient processes are also provided for making such food items, wherein a dough is treated with a caustic solution so as to create the dual qualities upon baking. Superior intermediates are therefore also provided.
- the present invention is distinct from those disclosed previously.
- the present food items have a dual texture, appearance and flavor, and the processes to make the present food items require a series of steps not disclosed or suggested previously.
- the present invention provides food items having the dual texture, appearance and flavor of both a cracker and a pretzel, and methods to make the food items.
- the food items preferably comprise one side having any style of cracker texture, appearance and flavor, and the other side a browned, firm and crisp pretzel texture, appearance and flavor.
- Most preferred are those dual food items that have been made from a laminated cracker dough which has been treated with a caustic solution prior to baking.
- the methods to make the food items comprise applying a caustic solution to a sheeted cracker dough in such a manner as to result in a food item with dual texture, appearance and flavor when baked.
- the methods of the present invention include the steps of: applying a caustic solution to one surface of a sheeted cracker dough, and then baking the dough so as to produce a cracker texture, appearance and flavor on the untreated surface, and a pretzel texture, appearance and flavor on the treated surface.
- the present methods include the steps of: spraying an aqueous solution of sodium hydroxide onto one side of a sheeted cracker dough at a first temperature, wherein the sodium hydroxide is at a concentration of about .1-7%, preferably 2-5%, most preferably 4-5% and the first temperature is about 80-150 0 F; and then baking the dough at a second temperature, wherein the second temperature may be above 25O 0 F.
- the present invention may also include the optional steps of oiling the food item after baking, and/or seasoning the food item, preferably with salt, before or after baking.
- compositions are claimed herein, as are baked final products.
- present invention also provides compositions that are treated and baked in one section of the continuous process, treated and unbaked in another section of the continuous process, or untreated and unbaked other sections of the continuous process.
- the present compositions are superior to those currently available to consumers in several aspects, including: the foods taste better, are portable, have a better texture and mouthfeel, provide a unique marketing profile, and have an excellent shelf life. [00012] Accordingly, it is an object of the present invention to provide food products having improved texture, flavor, shelf life, marketability, salability, processing efficiency and health benefits.
- Cracker-like means having a cracker type texture, flavor and surface appearance. The term does not imply any particular shape.
- Pretzel-like means having a pretzel type flavor, texture and surface appearance. The term does not imply any particular shape or twisting.
- Unbaked means not fully baked to a moisture content of less than 10%.
- Weight percent as used herein is based on the total weight of the composition unless indicated to the contrary.
- the food items are formed from cracker dough.
- the cracker dough used in the present invention can be any type of edible cracker dough, including, for example, laminated or non-laminated cracker dough, cracker dough with some sweeteners added, cracker doughs that are leavened, cracker doughs that have been fermented, cracker doughs with flavorings and/or cracker doughs with inclusions or toppings.
- the cracker dough useful in the present invention includes those selected from the group consisting of: multi-grain; rice-based; corn-based; rye-based; soda cracker style; wheat-based; butter cracker dough; flavored dough; whole grain-based; cornmeal- based; gluten-free; graham-based; and flatbread style.
- the cracker dough useful in the present invention is made according to methods generally known in the art, and includes mixing flour, fat and moisture (ordinarily water) and most often, salt. Optional ingredients, such as flavors, inclusions, colors, nutritional supplements, leavening agents, emulsifiers, etc. may be added as well.
- the cracker dough may then be sheeted, rolled, twisted or formed according to skill in the art, and then sprayed with a caustic solution, as described herein.
- the resulting sheeted and sprayed dough is called an "intermediate food product" herein, and alternatively, an "intermediate” so as to distinguish the unbaked food product from the baked food product.
- the intermediate is then optionally baked, in the manner of pretzels and crackers, to produce a dual-textured end product having no residual caustic solution.
- the baked products are called “dual textured” or “finished food items” or “baked” or “cracker-pretzels” herein, to distinguish those embodiments from the unbaked intermediate embodiments.
- Those in the art are aware that food items, particularly dough products, are often sold unbaked and refrigerated, or unbaked and frozen, so that consumers have the option to bake them immediately prior to consumption, for maximum freshness. It is for this reason that the distinction between unbaked and baked food products is made in the description and the claims.
- the present invention includes combinations of dough layers in one layered composition, for example two layers each having a different type (color, flavor, inclusions, processing differences, etc.) of cracker dough. Any particular layer itself may be a hybrid of dough types as well.
- the food items of the present invention are formed from laminated cracker dough.
- the flour component in cracker dough useful in the present invention may be any edible flour, including hard wheat flour, Kashi*' 7-grain flour, soft wheat flour, corn flour, multi-grain flour, rye flour, rice flour, barley flour, graham flour, whole wheat flour, high amylose flour, low amylose flour, and the like. Different grain constituents lend different texture, taste, and appearance to a baked good. Flours useful herein are of a conventional type and quality including cake flour, bread flour, and all-purpose flour. Wheat flours are preferred but other flours conventionally used in the preparation of baked goods are also employed in full or partial substitution for the wheat flour.
- One protein range for wheat flour used in the present invention is between about 7 to 15% by weight of the flour.
- a general all-purpose flour is also usable.
- This type of all-purpose flour generally comprises a mixture of both hard and soft wheat flours, i.e., both high protein level and low protein level flours. Such flours are useful if the average protein content ranges from about 7 to 15% by weight. While chlorinated flours are used herein, unchlorinated flours are also usable because chlorination is an expensive, though unnecessary flour processing step. Unmalted flours may be used provided the flours are derived from w r heats with minimal sprout damage. Enzyme inactivated flours are also usable. Flour having low polyphenol oxidase activity, flour having a flour enrichment with all reduced iron, a binder of metal ions, an organic acid, and the like are also usable in the present invention.
- the fat component in a food item of the present invention comprises any edible fat, oil, or shortening, including those that are solid at room temperature and those that are liquid at room temperature.
- Liquid shortenings or oils are usable and provide an advantage of ease of incorporation. Solid shortening is usable and provides an advantage of desirable mouthfeel upon consumption of the baked good. More commonly used are mixtures of liquid and solid shortenings. These mixtures are fluid or plastic depending, in part, on the level of solid fatty materials.
- Liquid shortening includes animal shortening, marine fats, vegetable or synthetic oil, such as sucrose polyesters, which are liquid at ordinary room temperature.
- the fat component of the present invention may comprise natural or hydrogenated oils, including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
- natural or hydrogenated oils including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
- Sweeteners may optionally be added to the cracker dough, but only at levels that do not interfere with the ability of the cracker dough to form a sheet.
- any suitable sugar can be present, including liquid or dry sugars.
- Typical sweeteners include corn syrup, high fructose corn syrup, maltose, malt syrup, malt syrup solids, honey, maple syrup, rice syrup, rice syrup solids, sorghum syrup, refiners syrup, com syrup solids, dextrose, fructose, crystalline fructose, galactose, glucose, lactose, sucrose, brown or invert sugars, molasses and other compositions that substantially comprise sugars, whether crystalline, syrup or other physical form, and combinations thereof.
- the food items of the present invention comprise sucrose in the form of granulated sugar.
- Sugar substitutes can also be used according to the invention, including, for example, saccharine, acesulfone K, aspartame, sucralose, d-tagatose and the like. Such sugar substitutes can be used in addition to, or as a substitute for, the sweetener.
- the food items optionally further comprise emulsifiers. Generally useful emulsifier components are partially esterified polyhydric compounds having surface active properties.
- This class of emulsifiers includes among others, mono and diglycerides of fatty acids, such as monopalmitin, monostearin, monoolein, and dipalmitin; partial fatty esters of glycols, such as propylene glycol monostearate and monobehenate; higher fatty acid esters of sugars, such as the partial palmitic and oleic acid esters of sucrose; and phosphoric and sulphuric acid esters, such as dodecylglyceryl ether sulfate and monostearin phosphate.
- mono and diglycerides of fatty acids such as monopalmitin, monostearin, monoolein, and dipalmitin
- partial fatty esters of glycols such as propylene glycol monostearate and monobehenate
- higher fatty acid esters of sugars such as the partial palmitic and oleic acid esters of sucrose
- phosphoric and sulphuric acid esters such as dodecy
- hydroxy carboxylic acid such as lactic, citric, and tartaric acids with polyhydric compounds
- polyhydric compounds for example, glycerol lacto palmitate and the polyoxyethylene ethers of fatty esters of polyhydric alcohols, such as polyoxyethylene ether of sorbitan monostearate or distearate.
- Fatty acids alone or esterified with a hydroxy carboxylic acid, e.g., stearyl-2-laetylate are also useful.
- all or a portion of the emulsifier component is pre-blended with the shortening or fat component.
- a portion of the emulsifiers can be pre-hydrated and added along with the other wet ingredients.
- the emulsifiers can be plated onto various solid carriers such as flour, starch, sugars, milk powders, and the like, and admixed in with the various dry ingredients.
- the food items of the present invention also optimally comprise salt for flavor and function. Any food-grade salt is acceptable, although those in the art are aware that certain salts lend themselves to better results than others.
- the salt may be chosen from, but is not limited to, sodium chloride, potassium chloride, calcium chloride, naturally-occurring sea or other salts, or combinations thereof.
- Food items of the present invention may also comprise a leavening component.
- the leavening component may be a chemical leavening agent such as ammonium bicarbonate, an acid/base system, or a fermentation leavening agent, such as yeast.
- An acid/base leavening component triggers a release of carbon dioxide upon contact with moisture.
- the carbon dioxide gas aerates the dough during mixing and baking to provide a light, porous cell structure, fine grain, and a texture with desirable appearance and palatability.
- Basic leavening agents suitable for use in the present invention include, for example, sodium bicarbonate and other bicarbonates and/or carbonates. Typically, sodium bicarbonate is the selected basic leavening agent because it is stable and relatively inexpensive to produce.
- Acidic leavening agents suitable for use in the present invention include, for example, sodium or calcium salts or ortho, pyro, and complex phosphoric acids in which at least two active hydrogen ions are attached to the molecule.
- Baking acids include monocalcium phosphate monohydrate (MCP), monocalcium phosphate anhydrous (AMCP), sodium acid pyrophosphate (SAPP), sodium aluminum phosphate (SALP), dicalcium phosphate dihydrate (DPD), dicalcium phosphate (DCP), sodium aluminum sulfate (SAS), glucono-deltalactone (GDL), potassium hydrogen tartrate (cream of tartar), and the like.
- the acidic leavening agent includes sodium aluminum phosphate.
- the one or more of the leavening agents may optionally be encapsulated, either the leavening base or the leavening acid, or both.
- the evolution of carbon dioxide essentially follows the stoichiometry of a typical acid-base reaction.
- the amount of basic leavening agent present determines the amount of carbon dioxide evolved, whereas the type of acidic leavening agent affects the speed at which the carbon dioxide is liberated.
- An excess amount of leavening base can impart a bitter flavor to the baked product while excess leavening acid can make the baked product tart.
- the present food items may comprise additional flavorant components, inclusions, and/or nutritive enhancers.
- Flavorants may be any of those known in the art and may include, cheese, cheese powder, yeasts, spices, paprika, garlic, herbs, flavors, fruit flavors, seeds, chocolate, etc.
- the resultant cracker/pretzels can be any style, including: multi-grain, water-style, nut-based, rice-based, corn-based, rye-based, whole grain, sesame, flatbread, butter-style, cream-style, hard breadstick, saltine, cheese flavor, herb flavor, fish flavor, chicken flavor, beef flavor, shrimp flavor, spice flavor, combination flavor, chemically leavened, crackers with inclusions, yeast leavened, having a nut flavor, or any combination of those.
- Inclusions may be any of those known in the art and may include oats, nutmeats, seeds, candy pieces, fruit pieces, etc.
- Nutritive enhancers may be any of those known in the art and may include vitamins, minerals, and fiber.
- the present food items may also optionally comprise enzymes, according to criteria and processes known to those in the art.
- enzymes for instance, proteases, lipases, carbohydrases may optionally be added, to modify the structure, function or flavor of the end product.
- the cracker dough is sprayed with a caustic solution, preferably on one side of a flat surface of cracker dough.
- the caustic solution used in the present invention may be any that are known in the art, and include: sodium hydroxide, lye, caustic soda, potassium hydroxide, natural caustics, synthesized caustics, calcium hydroxides, sodium bicarbonate, or any other caustics useful for food preparation.
- the term “caustic” is expanded to include certain chemical compositions that would not ordinarily fit the common meaning of the term, but are in accordance with the inventive purpose.
- the term “caustic” therefore includes food acids, particularly weak acids such as acetic acid, lactic acid, ascorbic acid and oxidants, particularly peroxides, such as hydrogen peroxide.
- the treated surface will have a rough, slightly pitted, whitish or bleached appearance, and will have the texture of a pretzel and appearance of a pretzel without the brown color.
- the exterior will be toughened and crunchy in the manner of a pretzel.
- the caustic concentration may be any that accomplishes the goal of causing pretzel-like attributes when applied to a cracker dough and baked.
- concentrations and application techniques such as spraying, dipping, misting, etc.
- the present invention therefore also includes the use of caustics having from .1 to 10 % caustic concentration, preferably 2 to 9% concentration, most preferably 4 to 7% caustic concentration, by weight of the caustic and fluid modality.
- the present invention involves the use of a basic caustic in water.
- the amount of caustic solution preferably applied is determined by the attributes desired, and the length of time applied prior to other handling.
- the varying amounts, by weight, of caustic to other ingredients (for the dough) to make an intermediate food product are described in Table 1. This table is merely a different format for describing some parameters of the present invention and is not, by itself, the full scope of the present invention. Those in the art will be able to read this disclosure and modify the disclosed parameters to obtain the same result.
- Flavorant 0-15 0-10 0-6
- an intermediate food product after an intermediate food product is prepared, it may optionally be baked to a moisture content of less than 10%.
- the finished product according to the present invention will have the parameters as described in Table II.
- Flavorant 0-25 0-15 0-6
- any number of configurations of cracker-pretzel dual flavor, texture and appearance are provided.
- a flat food piece is pretzel flavor, texture and appearance on one surface, and cracker flavor, texture and appearance on the opposite surface.
- the pretzel-cracker need not be flat, however.
- the present invention includes those embodiments wherein the pretzel-cracker is curved, bumpy, or otherwise not flat, hi addition, the present invention comprises those embodiments wherein the cracker-pretzel is cracker on a portion of one surface and pretzel on another portion of the same surface.
- Decorative features, such as stripes or designs, are within the scope of the present invention.
- a food item comprising a cracker dough having at least two surfaces, wherein a caustic solution has been applied at least some, but not all, of any given surface of said two surfaces. More preferred are those food items as described, wherein said food item has a pretzel-like surface in a shape selected from the group consisting of: at least one stripe; at least one dot; at least one letter; at least one number; at least one character; at least one geometric shape; and at least one face.
- the particular percentage of surface area devoted to pretzel-like qualities need not be limited to fifty percent, although a preferred embodiment of the present invention is one wherein one half of the surface area of the food product has cracker-like qualities and the other half has pretzel-like qualities.
- the present invention includes ratios of cracker-like features to pretzel like features, including 10:90, 20:80,
- Cracker dough can be prepared according to any known method, including industrial or small batch processes. The cracker dough is then shaped and portioned according to those processes know in the art. The dough can be sheeted, die-cut, hand-formed, extruded, formed via other specialized mechanical means, or some combination thereof. For instance, dough can be sheeted and then die cut, or extruded as ropes and then hand-twisted, or any variation thereof.
- the cracker dough is then subjected to application of caustic, and such application may be according to any means for applying a liquid to dough.
- caustic may be sprayed, dipped, misted, or applied via contact with a moist surface, such as a caustic-dipped sponge.
- the caustic is applied via spraying.
- Salt may optionally be applied topically, at this stage, although it may also be applied before or after.
- salt is applied after application of caustic solution, so as to adhere the salt to the dough.
- the caustic-treated cracker dough may then be packaged and sold as an intermediate product, either refrigerated or frozen, for subsequent baking by the consumer baking.
- the intermediate product can be baked prior to packaging, and distributed as a finished product.
- Baking can be accomplished according to any known means, and preferably includes at least one stage at 300 0 F or less, and may also include a stage at a higher temperature, even up to 500 0 F or more. Most preferably, baking takes place in a band oven with several stages of baking temperatures, ranging from around 300 0 F to around 500 0 F.
- the caustic-treated intermediate browns and becomes crisp like a pretzel on a caustic treated surface, and bakes like a cracker on a untreated surface.
- the cracker side is flaky and the pretzel side is crunchy.
- the layers retain their properties and are shelf stable.
- a preferred embodiment of the present invention is a cracker-pretzel wherein the cracker surface has been supplemented with an application of oil after baking, preferably when the cracker/pretzel is still hot.
- Oil may be applied in any method known in the art and includes spraying, dipping, application by an oil-soaked medium, such as a sponge, or any other application method that would result in oil selectively being applied to the cracker surface.
- This application of oil is absorbed and provides additional flavor complexity, preferably at a rate of 0-25% by weight of the end product, more preferably 5 -20% and most preferably at a rate of 10-15% by weight.
- topical oils may be selected from natural, or chemically enhanced oils, including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
- natural, or chemically enhanced oils including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
- Example 1 Preparation of a caustic solution.
- a 4-7% caustic solution is prepared by mixing the appropriate amount of
- Example 2 Preparation of an Intermediate product using various flours and dill.
- the flours and one teaspoon salt are mixed in a large bowl.
- the softened butter is processed in a food processor with the flour and salt mixture to make a fine meal.
- the warm water and dill leaves are mixed into the flour, salt and butter mixture.
- the dough is kneaded for five minutes, then rolled on a lightly floured surface into a 1/8 inch thick rectangle.
- the dough is cut into three inch by 1.5 inch pieces, pricked with a fork, and sprayed with the caustic of Example 1. The pieces are then salted with the additional one teaspoon salt for the batch.
- Example 3 Preparation of an Intermediate product using graham cracker dough.
- Oil, honey, molasses and vanilla are mixed in a first bowl.
- Flour, baking powder, salt and cinnamon are combined in a second bowl.
- the dry mix is added to the liquids, alternating with milk.
- the combination is mixed well.
- the dough is divided in half and rolled directly onto baking sheet.
- the top surface of dough is sprayed with caustic solution of Example 1, pricked with a fork and cut into 2.5 inch squares.
- Example 4 Preparation of an Intermediate product using butter cracker dough.
- the first flour ingredients are crumbled together. Enough milk is then added and stirred to make a stiff dough. The dough is rolled as thin as possible and sprayed with the caustic solution of Example 1. The dough is then cut into oval shapes and pricked with a fork.
- Example 5 Preparation of an Intermediate product using bacon and cheese in a dough.
- Sour cream is stirred into the combination. Bacon drippings are stirred into the combination.
- the dough is rolled into a 1/8 inch thick sheet, sprayed with the caustic solution of Example 1, cut into 1 1 A inch diamonds, and sprinkled with grated parmesan cheese.
- Examples 3, 4 and 5 are baked on a mesh pan at around 400 0 F for approximately 10 minutes, without turning. Alternatively, the Intermediates of Examples 3, 4, and 5 are baked in a band oven at around 350 0 F for approximately 15 minutes. The resulting cracker/pretzels have a dual texture.
- Example 7 Surface Oil Augmentation of Cracker/Pretzel Products.
- Baked Cracker/Pretzel products prepared according to Example 6 are brushed with soybean oil so as to avoid the pretzel surfaces, at a rate of 15%, measured by weight of the oil to cracker/pretzel. After the oil supplements the cracker by absorption, the resulting cracker/pretzel becomes more rich in flavor compared to the un-oiled cracker/pretzel products.
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Priority Applications (1)
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RU2010104725/13A RU2489861C2 (en) | 2007-07-11 | 2008-07-11 | Pretzel cracker food product and its production method |
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US94899807P | 2007-07-11 | 2007-07-11 | |
US60/948,998 | 2007-07-11 | ||
US12/170,729 | 2008-07-10 | ||
US12/170,729 US20090017170A1 (en) | 2007-07-11 | 2008-07-10 | Cracker-pretzel food items and methods related thereto |
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0990392A1 (en) * | 1997-06-09 | 2000-04-05 | Meiji Seika Kaisha Ltd. | Process for the production of hollow baked confectionery |
US20060057269A1 (en) * | 2002-09-27 | 2006-03-16 | Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft | Method for producing baked objects, at least parts of which are a glossy brown |
-
2008
- 2008-07-11 WO PCT/US2008/069723 patent/WO2009009708A1/en active Application Filing
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0990392A1 (en) * | 1997-06-09 | 2000-04-05 | Meiji Seika Kaisha Ltd. | Process for the production of hollow baked confectionery |
US20060057269A1 (en) * | 2002-09-27 | 2006-03-16 | Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft | Method for producing baked objects, at least parts of which are a glossy brown |
Non-Patent Citations (1)
Title |
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PYLER, E J: "Baking science and technology, pp. 1021-1025, 1065-1067", 1988, SOSLAND PUBLISHING COMPANY, KANSAS CITY, USA, XP002498562 * |
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