US20160295878A1 - Glazed Baked Snack Food Products and Glaze for Same - Google Patents

Glazed Baked Snack Food Products and Glaze for Same Download PDF

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Publication number
US20160295878A1
US20160295878A1 US14/804,902 US201514804902A US2016295878A1 US 20160295878 A1 US20160295878 A1 US 20160295878A1 US 201514804902 A US201514804902 A US 201514804902A US 2016295878 A1 US2016295878 A1 US 2016295878A1
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US
United States
Prior art keywords
aqueous sugar
sugar coating
glaze
sugar
aqueous
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US14/804,902
Other languages
English (en)
Inventor
Catalina Maria Velez Argumedo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Quaker Oats Co
Original Assignee
Quaker Oats Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/684,976 external-priority patent/US10368562B2/en
Application filed by Quaker Oats Co filed Critical Quaker Oats Co
Priority to US14/804,902 priority Critical patent/US20160295878A1/en
Assigned to THE QUAKER OATS COMPANY reassignment THE QUAKER OATS COMPANY ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: VELEZ ARGUMEDO, CATALINA MARIA
Priority to PCT/US2016/027343 priority patent/WO2016168338A1/en
Priority to MX2017013165A priority patent/MX2017013165A/es
Priority to CA2982240A priority patent/CA2982240A1/en
Priority to AU2016250091A priority patent/AU2016250091B2/en
Priority to CN201680028561.XA priority patent/CN107613781A/zh
Priority to EP16780657.9A priority patent/EP3282859A4/en
Priority to BR112017021625A priority patent/BR112017021625A2/pt
Publication of US20160295878A1 publication Critical patent/US20160295878A1/en
Priority to US15/818,326 priority patent/US10433568B2/en
Abandoned legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343Products for covering, coating, finishing, decorating
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/22Partially or completely coated products coated before baking
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/20Partially or completely coated products
    • A21D13/28Partially or completely coated products characterised by the coating composition
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54Composite products, e.g. layered, coated, filled
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a glaze for commercial production of snack food products and the baked snack food products coated with the glaze.
  • a top coating in the form of a glaze or glazing is typically applied to a surface of a food product to obtain an appealing shine.
  • mass production of the glazed snack food product can prove difficult as there may be a tendency for crystallization or sedimentation to occur within the glazing, which can lead to clogging of equipment and production delays.
  • the glaze should provide sufficient shine and gloss, while maintaining such visual appeal even after baking
  • the glaze should be free of hydrocolloids and free of additives that contribute to precipitation of solids within the liquid form of the glaze.
  • the glaze should also be low sugar and low salt while maintaining an appealing taste and texture.
  • the glaze described herein meets these requirements as described herein.
  • a liquid described herein may be used to form a coat on a surface of an uncooked dough, which is then baked, resulting in a smooth, shiny coat or glaze on the baked snack food.
  • the coating composition or glaze is to be used on a surface of a unbaked dough piece, or one having a moisture content of between about 8% to about 20% by weight.
  • the glaze is an aqueous sugar coating comprising at least about 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars.
  • the aqueous sugar coating substantially lacks solids.
  • the aqueous sugar coating further comprises a water activity of less than about 0.9 and a pH of between about 1.7 to about 3.3.
  • the aqueous sugar coating comprises a pH of between about 2.0 and about 3.0.
  • the aqueous sugar coating comprises a pH of between about 2.1 and about 2.4.
  • the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 650 cP.
  • the aqueous sugar coating comprises a viscosity ranging between about 170.0 to about 550 cP.
  • the glaze remains a stable liquid that may either be immediately used to create shelf-stable, glazed snack food products with a moisture content between about 2% and about 10%, or stored at temperatures of less than about 60° F. for later usage within a recommended time of up to 72 hours.
  • the glaze described herein is thus suitable for continuous application onto dough products for mass (i.e., commercial) production of baked snack food products.
  • Resulting glazed snack food products comprises between about 10-20% fruits and/or grains.
  • Resulting ready-to-eat, glazed baked snack food products comprise at least about 5% glazing by weight on the substrate or food base, which makes up the remaining weight.
  • Final products comprise a moisture content of between about 2-10%, a pH of between about 5.0 to about 7.0, and a hardness factor of between about 3.5 and about 8.0 kg.
  • final products comprise a pH of between about 5.5 to about 6.5.
  • final products comprise a pH of between about 5.5 and about 5.8.
  • the terms “glaze” or “glazing,” “aqueous sugar coating,” and “sugar coating” are synonymous and are used interchangeably to refer to a liquid sugar coating for application onto an uncooked dough piece, the aqueous sugar coating comprising reducing sugars glucose and fructose but excluding (i.e. free of) all of the following: cornstarch, egg, allergens, oils, and preservatives.
  • the glaze or aqueous sugar coating substantially lacks solids, crystals, and sedimentation.
  • the glaze, substantially excluding solids thus remains stable and in liquid form while lacking sugar crystallization during formation of the glaze or during application onto a dough during continuous processes, which can last for periods of up 12 hours at a rate of about 5 to 30 m/min.
  • substantially absent solids the glaze remains in liquid form for continuous application onto dough products.
  • the term “substantially lacking” refers to the complete or nearly complete lack of extent or degree of an action, characteristic, property, state, structure, item, or result.
  • a liquid “substantially lacking” or “substantially free of” solids may still actually contain solids as long as there is no measure effect thereof (i.e., a minimal amount that does not affect its form as a liquid).
  • the method comprises the steps of sequentially combining aqueous sugar components in the following order: water, a juice concentrate, a salting agent (such as salt), and then a sweetening component comprising sugar, the sugar lacking cornstarch; and dissolving the components to form an aqueous sugar coating that maintains its form as a stable liquid substantially lacking solids at room temperatures of between about 61-79° F. (about 16-26° C.).
  • the maximum amount of solids or sedimentation in the glaze that will provide and allow for its continuous application is no more than about 0.1% solids or sedimentation.
  • the aqueous sugar components are combined in a heating apparatus.
  • the heating apparatus also comprises a mixing element.
  • the aqueous sugar components are heated while mixing until all components are dissolved but before the boiling point is reached.
  • additional components may also be added so long as the order recited above remains.
  • Stable glaze may be applied onto a dough product at a rate of about 5 to 30 m/min, in a continuous process free of clogs or stoppage delays from the glaze.
  • the aqueous sugar coating comprises at least 60% sugar and a juice concentrate, the sugar lacking cornstarch, and the aqueous sugar coating comprising at least about 68° Brix and greater than about 16.5% reducing sugars. Below or lower than about 16.5% reducing sugars, undesired crystallization occurs (i.e., the formation and the presence of solids), which will clog equipment and halt continuous processes, causing the methods described herein to fail.
  • the glaze comprises greater than 18% reducing sugars. In one embodiment, the glaze comprises greater than 20% reducing sugars.
  • Cornstarch should be absent from the aqueous sugar coating. This is because the presence of cornstarch will lead to dissolution problems, in which the amount of time to even attempt to dissolve the solids will be doubled. Not only will this lead to longer productions times, but also the presence of cornstarch will result in the presence of undesired solids within the glaze. During testing, cornstarch-containing formulations resulted in white patches that made the solution cloudy and lacking in clarity. The starch particles of cornstarch-containing formulations thus do not sufficiently dissolve to form an aqueous sugar coating substantially excluding solids as required for the methods and glaze described herein.
  • the aqueous sugar coating comprises water, a juice concentrate, salting agent, and a sweetening component. In one embodiment, the aqueous sugar coating comprises between about 30% to about 32% water. In one embodiment, the aqueous sugar coating comprises between about 1% to about 2% juice concentrate. In one embodiment, the aqueous sugar coating comprises between about 2% to about 4% salting agent. In one embodiment, the aqueous sugar coating comprises between about 54% to about 73% sweetening component.
  • the aqueous sugar coating comprises at least one of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salting agent, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least two of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component. In one embodiment, the aqueous sugar coating comprises at least three of: about 30% to about 32% water, about 1% to about 2% juice concentrate, about 3% to about 4% salt, and about 54% to about 73% sweetening component.
  • the sweetening component consists of sugar, the sugar lacking cornstarch.
  • the sugar is a refined sugar in granulated form. Suitable sugars, for example, include reducing sugars including for example any coarse sugar or granulated sugar.
  • the sugar comprises particle sizes ranging from a maximum 2% cumulative sum retained in a US sieve #2 and a maximum 10% passing in U.S. sieve #100.
  • the aqueous sugar coating consists of water, juice concentrate, salt, and sugar. In one embodiment, the aqueous sugar coating consists of about 30-32% water, about 1-2% of a juice concentrate, about 3-4% salt, and about 54-73% sugar. In one embodiment, the aqueous sugar coating comprises by total weight: about 31% water, about 2% juice concentrate, about 3% salt, and about 64% fine granulated sugar. The theoretically calculated ° Brix of the initial formulation is about 67.83.
  • the juice concentrate is a filtered juice derived from matured and clean fruits or vegetables. It is concentrated under low temperatures and vacuum, and the essence fraction is returned until concentrate comprise about 50% of solids.
  • the juice concentrate is derived from cranberries ( Vaccinium macrocarpon ); however, any number of juice concentrates, or combination of same, or are possible. Suitable juice concentrates should comprise greater than 50% Brix, for a total solid content of 50%. In one embodiment, the juice concentrate comprises less than 3.0 pH. Cranberry juice concentrates and other suitable juice concentrates are easily obtainable by those skilled in the art from any number of sources. Table 1 contains a list of required ingredients, and example proportions, of a sample formulation of the liquid glaze described herein.
  • the aqueous sugar coating comprises less than about 85% of a sweetening component, between about 2% and no more than 4% of a salting agent, and no more than about 10% water, the sweetening component comprising no more than about 20% sugar.
  • the sweetening component also comprises a liquid polyol.
  • the sweetening component consists of sugar and a liquid polyol.
  • the sweetening component comprises between about 15% to about 25% sugar.
  • the sweetening component comprises between about 75% to about 85% liquid polyol.
  • the sweetening component comprises or consists of between about 15% to about 25% sugar and about 75% to about 85% liquid polyol.
  • the aqueous sugar component comprises between about 7% to about 10% water.
  • the salting agent comprises salt. In one embodiment, the salting agent consists of salt. In one embodiment, the salting agent comprises salt and a flavoring component. In one embodiment, the salting agent comprises 2% salt.
  • a suitable apparatus in which the components may be heated to a stable liquid is, for example, a steam jacket kettle.
  • a cooking kettle is prepared for the addition of the glaze components, in one embodiment, setting the vacuum to about 3.5 psi and the temperature to about 135° F. to about 145° F.
  • components of the glaze must be added in the following order: water, then juice concentrate, then salt and then sweetening component or sugar.
  • the glaze components are dissolved to form the glaze or aqueous sugar coating.
  • the components after adding the components to an apparatus for their dissolution, the components are heating and simultaneously mixed to fully dissolve the glaze components and form a slurry. Mixing done constantly while heating is done in one embodiment until all components are completely dissolved, or until between about 68° Brix is achieved. Mixing of the components may be performed, in one embodiment, by an agitator, for which its configuration features a single anchor-type agitator frame with finger-type scrapers that carry processed material from the kettle wall into two large “V” shaped baffle plates, providing a figure 8-type blending action.
  • the mixing comprises speeds at about 60 Hz for less than about half an hour, depending on the time to reach dissolution but before reaching the boiling point. In one embodiment, when the temperature of the slurry reaches about 140° F., the vacuum is turned off for improved dissolution without attaining burning notes (which typically occurs when reaching the boiling point). In one embodiment, mixing and heating are performed for less than about 13 minutes.
  • test runs for the formulation of Table 1 required mixing at 60 Hz for about 12 minutes at temperatures of between about 135° F. to about 145° F. for total dissolution.
  • the resulting glaze formulations comprised between 68-70° Brix, a pH of between 2.1 and 2.4, a water activity Aw of about 0.75, with a viscosity ranging between about 170-220 cP.
  • Glaze formulations were either stable at 104° F. (40° C.) for 72 hours and free of sedimentation or crystallization, or stable at 42.8° F. (6° C.) for 24 hours and absent any solids.
  • a stable liquid glaze or aqueous sugar coating should comprise greater than about 16.5% reducing sugars.
  • the tested glaze was measured to comprise about 18.15% reducing sugars.
  • the glaze comprises between about 16-20% reducing sugars.
  • the glaze comprising between about 18-20% reducing sugars.
  • Formed glaze may then be used immediately as an aqueous sugar coating for application onto a dough product followed by baking; or stored (preferably at temperatures below about 60° F. (about 15.6° C.).
  • a solid or crystallized element is absent from the aqueous sugar coating, and therefore the production process will remain continuous and steady, free of clogging or equipment stoppage, allowing for a fully continuous, high speed method.
  • a glaze formulation was made as described above containing 32 kilograms of refined sugar, 15.675 kilograms water, 0.825 kilograms cranberry juice concentrate, and 1.5 kilograms salt for a total of 50 kilograms.
  • the components were mixed and heated to achieve a target of 68° Brix using a kettle set at 140° F. Brix was measured every four minutes until the total dissolution was obtained within about 12 minutes.
  • the glaze obtained had a bright color free of sedimentation. Viscosity of the solution was measured to be 196.13 cP with 68.99° Brix and a pH of about 2.25. Using a stability test in which the glaze was stored within iron drums below 60° F. for 10 days, the glaze remained stable, lacking any sedimentation of sugars.
  • Embodiments with lower salt and/or sugar may be made in the same way as described in Example 1, replacing part of the sugar with a sweetening agent and part of the salt with a salting agent, as described above.
  • a vapour jacket kettle may also be used so long as a temperature of about 140° F. is achieved to form a stable glaze with reduced sugar.
  • suitable doughs include laminated, rotary, coextruded, and short doughs.
  • the dough used may be for the formation of rotary molded biscuits, as in the example provided below.
  • Components of the dough are first mixed to form the dough, which may then be fed into a rotary molding machine to form and cut the dough into snack-sized pieces.
  • Both wet and dry components may be used in forming a suitable dough.
  • wet ingredients may include any of flavor, oil, emulsifiers, sugars, honey, cinnamon, soy, and butter.
  • Dry ingredients such as oats, flours, fibers, calcium, sodium bicarbonate, and inclusions such as fruits, nuts, seeds, sugars, salts, quinoa, raisins, and cinnamon may also be added to form a biscuit dough.
  • Water or flavored water may also be used to form the correct consistency or moisture content for uncooked base dough piece onto which the glazing may be added.
  • Table 2 below provides suitable formulations of a dough. The example formulations should not deemed limiting unless otherwise specified in the claims.
  • the formation of the dough can be performed by any means known in the art, including without limitation rotary molding equipment known in the art.
  • processing conditions are described herein using commercial production methods.
  • mixing of the wet and dry components for formation of the dough was performed by mixing all components at 40 rpm for about 8 minutes.
  • the temperature of the dough during mixing was approximately 68° F. (20° C.) to 72° F. (about 22.2° C.).
  • the formed dough was then formed at a velocity of about 1.6 m/min.
  • the above components and conditions are provided by way of example.
  • One skilled in the art having read this disclosure will be able to form any number of suitable doughs for the application of this glaze in a continuous process.
  • the dough may be formed (i.e., cut, molded, or shaped) into desirable snack-sized pieces.
  • the glaze may be applied onto the surface of the dough shapes by disc spraying, for example.
  • the glazing application is performed in a continuous manner for high speed manufacturing of baked glazed snack food products. While the glaze will remain stable in liquid form at room temperatures, it may be desirable to apply the glaze at temperatures above room temperature, for example at temperatures of about 86° F. (30° C.) or within equipment that is temperature controlled above room temperature, to account for and avoid any negative effects caused by outdoor temperatures.
  • the glazed dough products are baked. In one embodiment, baking of a glazed dough piece occurs within about 15 minutes and less than about 375° F.
  • the heating during baking peaks in the middle of the baking process before decreasing back down by about 55° F. (about 12.8° C.).
  • Baked glazed products are then stacked and packaged.
  • the resulting glazed snack food products is both visually appealing (with a smooth, shiny coating or glaze) and tasty while lacking any and all of: non-natural additives, eggs, allergens, and oils.
  • glaze having a measured viscosity of about 320 cP at room temperature of about 77° F. was added onto formed dough pieces by way of disc spraying.
  • the glazed dough pieces then proceeded along to a multi-zone oven by way of a conveyor, where the uncooked pieces were baked for about 14 minutes within three zones.
  • Zones 1 and 2 utilized conduction and convection heat while zone 3 used only convection heat. Heating within the zones of the oven increased and peaked within zone 2, with zone 1 heated to about 338° F. (170° C.), zone 2 at about 374° F. (190° C.), and zone 3 decreasing back down to 320° F. (160° C.).
  • the final glazed baked food product comprises grain and is coated on at least one surface with a sugar coating comprising a juice concentrate and at least 60% sugar, which is free of cornstarch.
  • the final glazed baked food product further comprises a moisture content of between about 2-10%. In one embodiment, the final glazed baked food product further comprises a moisture content of between about 2-3.5%.
  • the baked food product comprises at least about 5% sugar coating (i.e., glaze) on a top surface. In one embodiment, the baked food product comprises about 5% sugar coating (i.e., glaze) on a surface.
  • the glazed baked food product is ready-to-eat, with a smooth and shiny glazing.
  • the glazed baked food product comprises a pH of between about 5 to about 7. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 6.5. In one embodiment, the glazed baked food product comprises a pH of between about 5.5 to about 5.8.
  • the glazed baked food product comprises a hardness factor of between about 3.5 and about 8.0 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4 and about 7.5 kg. In one embodiment, the glazed baked food product comprises a hardness factor of between about 4.1 and about 7.3 kg.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
US14/804,902 2015-04-13 2015-07-21 Glazed Baked Snack Food Products and Glaze for Same Abandoned US20160295878A1 (en)

Priority Applications (9)

Application Number Priority Date Filing Date Title
US14/804,902 US20160295878A1 (en) 2015-04-13 2015-07-21 Glazed Baked Snack Food Products and Glaze for Same
BR112017021625A BR112017021625A2 (pt) 2015-04-13 2016-04-13 produtos alimentícios de lanche rápido assados revestidos e revestimento para os mesmos
EP16780657.9A EP3282859A4 (en) 2015-04-13 2016-04-13 Glazed baked snack food products and glaze for same
CA2982240A CA2982240A1 (en) 2015-04-13 2016-04-13 Glazed baked snack food products and glaze for same
MX2017013165A MX2017013165A (es) 2015-04-13 2016-04-13 Productos aperitivos horneados y glaseados, y glaseado para los mismos.
PCT/US2016/027343 WO2016168338A1 (en) 2015-04-13 2016-04-13 Glazed baked snack food products and glaze for same
AU2016250091A AU2016250091B2 (en) 2015-04-13 2016-04-13 Glazed baked snack food products and glaze for same
CN201680028561.XA CN107613781A (zh) 2015-04-13 2016-04-13 挂浆烘烤休闲食品产品及用于挂浆烘烤休闲食品产品的挂浆料
US15/818,326 US10433568B2 (en) 2015-04-13 2017-11-20 Method of making glazed baked snack food products and glaze for same

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US14/684,976 US10368562B2 (en) 2015-04-13 2015-04-13 Glazed baked snack food products and glaze for same
US14/804,902 US20160295878A1 (en) 2015-04-13 2015-07-21 Glazed Baked Snack Food Products and Glaze for Same

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US14/684,976 Continuation-In-Part US10368562B2 (en) 2015-04-13 2015-04-13 Glazed baked snack food products and glaze for same

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US15/818,326 Division US10433568B2 (en) 2015-04-13 2017-11-20 Method of making glazed baked snack food products and glaze for same

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US (2) US20160295878A1 (zh)
EP (1) EP3282859A4 (zh)
CN (1) CN107613781A (zh)
AU (1) AU2016250091B2 (zh)
BR (1) BR112017021625A2 (zh)
CA (1) CA2982240A1 (zh)
MX (1) MX2017013165A (zh)
WO (1) WO2016168338A1 (zh)

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ES2671977B1 (es) * 2016-12-09 2019-03-22 Saiz Manuel Munoz Producto de panaderia, pasteleria, bolleria y derivados de cereales, con baja cantida de sal o azúcar y procedimiento para su elaboración

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US20180070607A1 (en) 2018-03-15
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US10433568B2 (en) 2019-10-08
EP3282859A4 (en) 2018-11-14
AU2016250091A1 (en) 2017-11-02
EP3282859A1 (en) 2018-02-21
BR112017021625A2 (pt) 2018-07-03
AU2016250091B2 (en) 2019-11-21
CN107613781A (zh) 2018-01-19
CA2982240A1 (en) 2016-10-20

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