Baking & Snack - June 2020 - 118

patents
Snack product
A rounded and rectangular snack product is included in this patent.
US Patent No. D874,786 (Feb. 11, 2020), J. McGlade et al., assigned to
Intercontinental Great Brands LLC, East Hanover, NJ.

Muffin and cupcake tin
This pan for cupcakes or muffins has a plurality of cups to bake multiple products. It includes a first and second section that can be separated. The first portion
represents half the sidewalls of the cupcakes and muffins, and the second creates
the part of the sidewalls and the bottoms of the product. The tin includes two
handles for easier use.
US Patent No. 10,568,330 (Feb. 25, 2020), M. Levy, assigned to
Gotham Steel LLC, Northvale, NJ.

Dough processing line
For sticky dough types such as gluten-free, this dough line has a conveyor, first
and second contact surfaces, and a moulding unit. The line curls dough pieces
into a cylindrical shape, and it can be generated by an extruder with three or five
rollers rather than a low-stress sheeter.
US Patent No. 10,568,332 (Feb. 25, 2020), J. Van Blockland, assigned to Radie BV,
Culemborg, The Netherlands.

Cocoa butter substitute
This trans fat-free cocoa butter substitute for chocolate compositions has a lower quantity of saturated fatty acids than cocoa butter,
common substitutes and lauric fats. In one process, a chocolate compound has between 28% and 40% cocoa butter substitute and, in
another, between 32% and 37%. The chocolate composition is used to coat cakes, rolls, cookies and other baked foods.
US Patent No. 10,548,334 (Feb. 4, 2020), A. Fernanda and C. Alvarez, assigned to Team Foods Colombia SA, Bogota, Colombia.

Baked foods and pastry composition
Used to create low-gluten and low-carbohydrate baked goods and pastries, this composition incorporates flour from nuts or seeds, mucilage polysaccharide-containing plant products, and a protein component with at least 40% animal protein in dry weight. The ingredients allow for a maximum of 0.1% gluten - or preferably gluten-free - less than 10% carbohydrates and more than 10% protein.
US Patent No. 10,555,537 (Feb. 11, 2020), S. Charrak and M. Charrak, Bobenheim-Roxheim, Germany.

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