Title:
CROISSANTS AND METHOD FOR FORMING SAME
Document Type and Number:
WIPO Patent Application WO2006002252
Kind Code:
A3
Abstract:
A croissant intermediate (200) having a stress-relieving feature (202) such that the croissant intermediate (200) does not become unpinched during baking. The stress-relieving feature (202) can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate (200). The croissant intermediate (200) has a triangular shape (104) with leading edge (106). The stress-relieving feature (202) is substantially perpendicular to edge (106) and does not intersect either the leading edge (106) or a pair of side edges (108a, 108b). within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is made at the same time as the croissant intermediate (200) is cut from a sheet of croissant dough. The stress-relieving feature (202) may comprise one or more cuts.
Inventors:
GOEDEKEN DOUGLAS L (US)
SIERZANT ROSEBUD L (US)
OPPENHEIMER ALAN A (US)
SIERZANT ROSEBUD L (US)
OPPENHEIMER ALAN A (US)
Application Number:
PCT/US2005/022089
Publication Date:
September 08, 2006
Filing Date:
June 20, 2005
Export Citation:
Assignee:
GEN MILLS MARKETING INC (US)
GOEDEKEN DOUGLAS L (US)
SIERZANT ROSEBUD L (US)
OPPENHEIMER ALAN A (US)
GOEDEKEN DOUGLAS L (US)
SIERZANT ROSEBUD L (US)
OPPENHEIMER ALAN A (US)
International Classes:
A21D10/00
Foreign References:
| US5171590A | 1992-12-15 |
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