US PATENT SUBCLASS 426 / 549
.~ Basic ingredient is starch based batter, dough product, etc.

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

531  DF  PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE {29}
549.~ Basic ingredient is starch based batter, dough product, etc. {8}
550  DF  .~.~> Noncereal base
551  DF  .~.~> Having chemical gas producer {1}
555  DF  .~.~> Dry mix
556  DF  .~.~> Pastry type
557  DF  .~.~> Alimentary paste
558  DF  .~.~> Egg containing
559  DF  .~.~> Puffed
560  DF  .~.~> Flakes, chips, filaments, sheets, or pellets

DEFINITION

Classification: 426/549

(under subclass 531) Subject matter wherein the basic ingredient is amylum (i.e., a carbohydrate made from plant cells, seeds, tubers and other plants e.g., rice, corn, wheat, potatoes, and many vegetables) and in the form of a pourable mixture, a soft pasty mass, a finished baked product or any variations of any of the named forms.

SEE OR SEARCH THIS CLASS, SUBCLASS:

496+, for other processes of treating or preparing a farinaceous dough, batter, or pastry product, e.g., pie, etc..