ENTENMANN'S INC.

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Patent Activity in the Last 10 Years

Technologies

Intl Class Technology Matters Rank in Class
 
  
 
A21D TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF 222
 
  
 
A23G COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF 129
 
  
 
A23L FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT 163
 
  
 
B23D PLANING; SLOTTING; SHEARING; BROACHING; SAWING; FILING; SCRAPING; LIKE OPERATIONS FOR WORKING METAL BY REMOVING MATERIAL, NOT OTHERWISE PROVIDED FOR 128

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Recent Publications

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Recent Patents

Patent # Title Filing Date Issue Date Intl Class
5403610 Process for preparing baked goods containing fibers and hydrocolloidsDec 15, 92Apr 04, 95[A21D]
5344664 Low-fat confectionary material and process for making sameAug 26, 93Sep 06, 94[A23G]
5336515 Polysaccharide hydrocolloid-containing food productsDec 15, 92Aug 09, 94[A23L]
5235885 Food slicing with continuous cleaning of endless band slicing bladesOct 23, 91Aug 17, 93[B23D]
5190776 Low/no fat bakery ingredientMay 18, 92Mar 02, 93[A21D]

Expired/Abandoned/Withdrawn Patents

Patent # Title Status Filing Date Issue/Pub Date Intl Class
5225222 Surface-coating for producing microbiologically-stable baked goodsExpiredOct 10, 90Jul 06, 93[A21D]
5190786 Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoaExpiredFeb 20, 92Mar 02, 93[A23G]
5185175 Process for making a micromilled cocoa composition and a micromilled cocoa compositionExpiredAug 20, 91Feb 09, 93[A23G]
5133984 Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and proteinExpiredJun 15, 90Jul 28, 92[A23L, A21D]
5028442 Method of coating fried bakery productsExpiredOct 11, 89Jul 02, 91[A21D]
4966778 Method for producing frozen proofed doughExpiredJul 22, 86Oct 30, 90[A21D]
4861601 Preproofed, partially-baked and frozen, crusty bread and method of making sameExpiredAug 05, 88Aug 29, 89[A23L, A21D]
4847104 Frozen dough having improved frozen storage shelf lifeExpiredDec 02, 81Jul 11, 89[A21D]
4839178 Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf lifeExpiredJun 12, 87Jun 13, 89[A21D, A23C]
4788067 Preproofed, frozen and 84% baked, crusty bread and method of making sameExpiredJun 23, 87Nov 29, 88[A21D]
4767638 Apparatus and method for twisting pastry dough and the likeExpiredJul 28, 87Aug 30, 88[A21D, A21C]
4645674 Glaze composition for bakery productsExpiredJul 06, 84Feb 24, 87[A21D]
4609469 Method for treating plant effluentExpiredOct 22, 84Sep 02, 86[C02F]
4605561 Fondant and food bars produced therefromExpiredApr 15, 85Aug 12, 86[A23G]
4571340 Method of baking pre-proofed frozen dough in an ovenable self-opening containerExpiredJan 13, 84Feb 18, 86[A21D, B65D, B65B]
4526799 Process for preparing a high quality, reduced-calorie cakeExpiredMar 12, 84Jul 02, 85[A21D]
4503083 High quality, reduced-calorie cakeExpiredMar 08, 82Mar 05, 85[A21D]
4451490 High quality, reduced-calorie cake containing cellulose and process thereofExpiredMar 08, 82May 29, 84[A21D]
4450177 Method of producing frozen yeast-leavened doughExpiredSep 26, 83May 22, 84[A21D]
4431681 Process for preparing a high quality, reduced-calorie cakeExpiredMar 08, 82Feb 14, 84[A21D]

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