US PATENT SUBCLASS 426 / 458
.~.~.~.~ Of cereal dough or cooked cereal dough

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
443  DF  .~ Preparation of product which is dry in final form {7}
455  DF  .~.~ Including treatment with aqueous material, e.g., hydration, etc. {1}
456  DF  .~.~.~ And subsequent heat treatment of dehydration {4}
458.~.~.~.~ Of cereal dough or cooked cereal dough

DEFINITION

Classification: 426/458

(under subclass 456) Processes involving, (1) preparation of a cereal dough by the addition of water to cereal flour, or (2) treatment of a cereal dough with an aqueous material, or (3) treatment of a cooked cereal dough product, e.g., bread to make dried bread crumbs, etc..

SEE OR SEARCH THIS CLASS, SUBCLASS:

446, for puffing of a dough.

451, for preparation of a dry alimentary paste product.

452, for preparation of a dry cereal filament or filament composite.

496+, for the preparation of a nondry farinaceous dough, batter, or pastry product.