Baking & Snack - February 2021 - 112

patents
A process for making multiple products
This patent includes a system that divides a product into a number of units that
are released into a pan or other receptacle. The product multiplying equipment
may increase the number of units by a factor of two and does not jam during the
process. A first and a second set of diagonal channels may guide the products
toward a center and toward an outside discharge guide, respectively.
US Patent No. 10,772,337 (Sept. 15, 2020), A. Florindez, assigned to
Stewart Systems, a Middleby Baking company, Plano, Texas.

Machine for 3-D snack food pellets
This invention separates a ribbon of raw embossed dough into different shaped
or various patterned pieces. It includes a pair of rollers for receiving the ribbon of
dough. One roller embosses the dough with a pattern while the spacing between
the rollers maintains the structural integrity of the embossed dough. The dough is
then cut into shaped pieces, which then can be dried and cooked.
US Patent No. 10,772,348, (Sept. 15, 2020) S. Asante, et. al., assigned to
Frito-Lay North America, Plano, Texas.

System for baking various products
The patent relates to a baking system for producing a variety of baked goods. The
invention comprises an accommodating unit, an oven and an unloader. In addition, the operation has a control system that monitors the overall process.
US Patent No. 10,779,545, (Sept. 22, 2020) A. Schüssler, et. al., assigned to
BSH Hausgerate GmbH, Munich, Germany.

Creating a sugar-free bread
This formula is for making a bread dough that includes one or more fructans, inulinases and invertases. The bread, which can be made
through a straight dough or sponge-and-dough process, has a total added-sugar content that qualifies it as a sugar-free item.
US Patent No. 10,765,121 (Sept. 8, 2020), P. Branco, et. al., assigned to Mauri Technology B.V., Made, Netherlands.

Sheeted product process
This invention is for a food product that's been sheeted, moulded and contains a raw filling material and a binding agent. The inner
layer or filling has lower density than each surface or outer layer.
US Patent No. 10,765,138 (Sept. 8, 2020), Tanaka et. al., assigned to Tanaka Foods Co., Hiroshima, Japan.

Coating for iced or glazed frozen products
Frosted, iced or glazed donuts and other sweet baked goods are covered with a coating to enhance their quality and appearance. The
glossy coating consists of an edible, ethanol-soluble film that includes one or more optional ingredients such as medium-chain triglycerides, vegetable oil, acetylated monoglycerides, propylene glycol and polyethylene glycol. The gloss-enhancing coating is applied to the
frosting, icing or glaze before freezing the baked goods.
US Patent No. 10,779,547, (Sept. 22, 2020) B. Zhong, et. al., assigned to Mantrose-Haeuser Co., Westport, Conn.
112 Baking & Snack February 2021 / www.bakingbusiness.com

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http://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
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