US4318931A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of baking firm bread
Assignee: INTERSTATE BRANDS Co - LICENSING Co
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Filing: 1979-06-20
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Granted: 1982-03-09
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Expires: 1999-06-20
Abstract
Abstract A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.
Inventors
- 👤 Robert F. Schiffmann
- 👤 Alfred H. Mirman
- 👤 Richard J. Grillo
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 17:42
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/06
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
230 words
A method of producing a firm bread comprising the steps of: moulding a firm bread type dough into a plurality of one pound loaves; placing each of said plurality of loaves in a different one of a plurality of metal baking pans; proofing said plurality of loaves in said plurality of baking pans; placing a metal pan cover over each of said plurality of baking pans; partially baking said plurality of loaves in said plurality of covered baking pans in a hot air oven at a temperature of 375° to 425° F. for a first period of time of 10 to 12 minutes to achieve oven spring; removing said pan covers from said plurality of baking pans; and finish baking said plurality of loaves in said baking pans with said pan covers removed in a combined hot air and microwave oven operating simultaneously at an air temperature of 375° F. to 425° F. and with a microwave energy having a frequency equal to at least one of 915 MHz and 2450 MHz, a power of 25 to 100 watts per pound loaf and a power flux density of 5 to 25 watt hours per pound loaf for a second period of time of 10 to 12 minutes to complete the baking of said plurality of loaves and to evaporate a predetermined amount of moisture present in said plurality of loaves.
Claim 2
Independent Claim
230 words
A method of producing a firm bread comprising the steps of: moulding a firm bread type dough into a plurality of one pound loaves; placing each of said plurality of loaves in a different one of a plurality of metal baking pans; proofing said plurality of loaves in said plurality of baking pans; placing a metal pan cover over each of said plurality of baking pans; partially baking said plurality of loaves in said plurality of covered baking pans in a hot air oven at a temperature of 375° to 425° F. for a first period of time of 10 to 12 minutes to achieve oven spring; removing said pan covers from said plurality of baking pans; and finish baking said plurality of loaves in said baking pans with said pan covers removed in a combined hot air and microwave oven operating simultaneously at an air temperature of 375° F. to 425° F. and with a microwave energy having a frequency equal to at least one of 915 MHz and 2450 MHz, a power of 25 to 100 watts per pound loaf and a power flux density of 5 to 25 watt hours per pound loaf for a second period of time of 10 to 12 minutes to complete the baking of said plurality of loaves and to evaporate a predetermined amount of moisture present in said plurality of loaves.
Claim 3
Dependent Claim
37 words
A method according to claim 1, wherein said microwave energy is simultaneously at a frequency of 915 MHz and 2450 MHz throughout said second period of time and said power is divided equal between the two frequencies.
Claim 4
Dependent Claim
20 words
A method according to claim 2, wherein said temperature in both said baking steps is 380° F. to 420° F.
Claim 5
Dependent Claim
30 words
A method according to claim 3, wherein said power is 40 to 60 watts per pound loaf, and said power density is 8 to 12 watt hours per pound loaf.
Claim 6
Dependent Claim
30 words
A method according to claim 2, wherein said power is 40 to 60 watts per pound loaf, and said power density is 8 to 12 watt hours per pound loaf.
Claim 7
Dependent Claim
20 words
A method according to claim 1, wherein said temperature in both said baking steps is 380° F. to 420° F.
Claim 8
Dependent Claim
30 words
A method according to claim 6, wherein said power is 40 to 60 watts per pound loaf, and said power density is 8 to 12 watt hours per pound loaf.
Claim 9
Dependent Claim
30 words
A method according to claim 1, wherein said power is 40 to 60 watts per pound loaf, and said power density is 8 to 12 watt hours per pound loaf.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-03-08 | 1985-09-07 | 1986-03-09 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-03-08 | 1989-09-07 | 1990-03-09 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-03-08 | 1993-09-07 | 1994-03-09 | $7700.00 | Window Closed / Lapsed |