US PATENT SUBCLASS 426 / 496
.~ Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.

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

665  DF  PROCESSES {25}
496.~ Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. {8}
497  DF  .~.~> Treatment of cooked product
498  DF  .~.~> Including incorporation of air or gas into dough material
499  DF  .~.~> Food product having an open-ended cavity, e.g., pretzel, etc.
500  DF  .~.~> Including coiling or twisting {1}
502  DF  .~.~> Including sheeting, laminating, or folding
503  DF  .~.~> Including dough dividing, slitting or incising
504  DF  .~.~> Including mixing or kneading
505  DF  .~.~> Heating utilizing a foraminous or coated support, or container

DEFINITION

Classification: 426/496

(under subclass 665) Processes involving the preparation or treatment of a farinaceous dough, batter, or pastry product.

SEE OR SEARCH THIS CLASS, SUBCLASS:

19+, for the preparation of a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material or the use of a permanent additive.

27, for a method of treating a hydrated wheat flour system containing Saccharomyces cerevesiae.

SEE OR SEARCH CLASS

225, Severing by Tearing or Breaking,

1+, for a method of tearing or breaking.