Dough product having a twisted appearance with break-apart sections

Description

FIG. 1 is a side perspective view showing one embodiment of the new design for a dough product having a twisted appearance with break-apart sections prior to being baked;

FIG. 2 is a top plan view showing the dough product of FIG. 1, showing wavy edges on the edges that give the dough product a twisted appearance and diagonal lines on the top of dough product that form break-apart sections;

FIG. 3 is a bottom plan view showing the dough product of FIG. 1 having wavy edges;

FIG. 4 is a side plan view of the dough product of FIG. 1;

FIG. 5 is a front plan view of the dough product if FIG. 1;

FIG. 6 is an alternate embodiment of the new design for a dough product having a twisted appearance with break-apart sections, showing an additional edge line;

FIG. 7 is a top plan view showing the dough product of FIG. 7; and,

FIG. 8 is a top plan view of a dough product, showing that any number of break-apart sections is considered within the scope of the claim.

The jagged lines of the dough product in FIG. 9 indicate that the dough product may be of any length and have any number of break-apart sections. The broken away portion of FIGS. 1 5 and 7 8 is to indicate indeterminate length of the break-apart sections.

Claims

CLAIM The ornamental design for a dough product having a twisted appearance with break-apart sections, as shown and described.

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Inventors:	Marckx; Kevin (Parker, CO), Prins; Timothy George (Solon, OH)
Assignee:	Nestec, S.A. (CH)
Appl. No.:	D/283,917
Filed:	August 27, 2007

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Current U.S. Class:	D1/121; D1/125
Current International Class:	0101
Field of Search:	;D1/100-130,199 ;426/76,89,94-95,104,549-550,556,559,438-440,512,383,128,144,293,543,496,446,450,500,502-504,516,619,805,808

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References Cited [Referenced By]

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U.S. Patent Documents

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Other References

Cooks, May/Jun. 1986, p. 61. cited by examiner . National Biscuit Company/ Annual Report, inner front cover, Dec. 1967. cited by examiner . Durkee advertisement, Institutions, Feb. 1, 1980, p. 34-K. cited by examiner . Yeast Dough Formulas and Techniques, Professional Baking, 1985, p. 82, figure 4.27(b). cited by examiner . Hershey's 1934 Cookbook, by Hershey Food Corporation, Smithmark Publishers, NY .COPYRGT. 1992, p. 48. cited by examiner . Up-To-Date Confectionery: A Complete Guide to the Craft, by A. R. Daniel, Maclaren &Sons, Garden City Press, Hertfordshire, UK, .COPYRGT. 1965, p. 337. cited by examiner.

Primary Examiner: Webster; Robin V
Assistant Examiner: Kearney; Karen E
Attorney, Agent or Firm: Kilpatrick Stockton, LLP