The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
May. 17, 2016

Filed:

Mar. 28, 2013
Applicant:

Kraft Food Global Brands Llc, Northfield, IL (US);

Inventors:

Srinivas Vangeepuram, Kendall Park, NJ (US);

Mihaelos Nicholas Mihalos, Palisades Park, NJ (US);

Theodore N. Janulis, Randolph, NJ (US);

Assignee:

INTERCONTINENTAL GREAT BRANDS LLC, East Hanover, NJ (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23G 7/00 (2006.01); A21C 5/00 (2006.01); A21C 11/10 (2006.01); A21C 11/16 (2006.01); A21D 8/02 (2006.01); A21D 13/00 (2006.01); B26D 1/547 (2006.01); B26D 7/08 (2006.01); B26D 3/28 (2006.01); B26D 7/32 (2006.01);
U.S. Cl.
CPC ...
A21C 5/00 (2013.01); A21C 11/10 (2013.01); A21C 11/16 (2013.01); A21D 8/02 (2013.01); A21D 13/0019 (2013.01); B26D 1/547 (2013.01); B26D 7/086 (2013.01); B26D 3/28 (2013.01); B26D 7/32 (2013.01); B26D 2003/285 (2013.01); Y10T 83/9292 (2015.04);
Abstract

A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.


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