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• 15 United States
• 10 France
• 8 Japan
• 7 China
• 5 Korea
• 2 Other

Patent Owner(s)

Patent Owner	Address
DIOSNA DIERKS & SOHNE GMBH	AM TIE 23 OSNABRÜCK 49086

International Classification(s)

• A21D:TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FO....

• 2014 Application Filing Year
• A21D Class
• 113 Applications Filed
• 67 Patents Issued To-Date
• 59.30 % Issued To-Date

Inventor(s)

Inventor Name	Address	# of filed Patents	Total Citations
Laude, Katrin	Burgwedel, DE	1	0
# of filed Patents : 1 Total Citations : 0
Olms, Fridjof	Isernhagen, DE	1	0
# of filed Patents : 1 Total Citations : 0
Zense, Torsten	Uetze, DE	1	0
# of filed Patents : 1 Total Citations : 0

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• 0 Citation Count
• A21D Class

• 0 % this patent is cited more than
• 8 Age

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Fee	Large entity fee	small entity fee	micro entity fee	due date
11.5 Year Payment	$7400.00	$3700.00	$1850.00	Jul 5, 2028

Fee	Large entity fee	small entity fee	micro entity fee
Surcharge - 11.5 year - Late payment within 6 months	$160.00	$80.00	$40.00
Surcharge after expiration - Late payment is unavoidable	$700.00	$350.00	$175.00
Surcharge after expiration - Late payment is unintentional	$1,640.00	$820.00	$410.00

Full Text

US Patent Application No: 2017/0000,138

Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread

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Abstract

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A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103.

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Description

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