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Machine for making cinnamon rolls and the like
   
Document Number
US Patent 3930773
Issued Date
January 6, 1976
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Abstract
A machine for making cinnamon rolls and the like with dough fed from a reciprocating hopper through forms inside dough discharge outlets to provide a simple spiral, or other, configuration into expressed dough, the forms having tubular portions through which flavoring material is added, a cut-off knife reciprocating across the discharge outlets determining the thickness of the individual rolls which drop onto a removable pallet or moving belt for transfer thereof to an electronic oven or its equivalent.
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Machine for making cinnamon rolls and the like - US Patent 3930773 Drawing
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Number of Claims:
3
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Owner
Published
January 6, 1976
Application Number
05/475,205
Filed
May 31, 1974
US Classification
425/133.1   425/131.1
Int'l Classification
A21C   11/10   (20060101)   A21C   11/16   (20060101)   A21C   11/00   (20060101)  
Examiner
Assistant Examiner
Attorney/Law Firm
USPTO Field of Search
425/131.1   425/133.1  
Related Patents
6468569 - Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked - Owned by Schwan's Sales Enterprises, Inc. (Marshall, MN)

An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a retail outlet. At the retail outlet, the frozen product can be thawed and baked to form a cinnamon roll that appears substantially equivalent to a fresh cinnamon roll prepared from basic ingredients on site. The recipe involves the use of specific ratios of ingredients that results in a frozen formulation that can be prepared frozen, thawed and baked successfully. In the process, a soft, sweet dough formulation is combined with a fat smear combined with a passivated cinnamon preparation. The soft, sweet, yeast-leavened dough is protected from deactivation by cinnamon using a preferred amount of smear in relation to the cinnamon. Further, the cinnamon is incorporated into the fat, using procedures forming a coated smear, that protect the soft, sweet dough yeast from the cinnamon materials. Preferred parameters relating to the dimensions of the dough sheet, rolled pastry, and amounts of materials are disclosed.

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