Dough product having a twisted appearance with break-apart sections
Marckx , et al. July 12, 2
U.S. patent number D641,126 [Application Number D/343,260] was granted by the patent office on 2011-07-12 for dough product having a twisted appearance with break-apart sections. This patent grant is currently assigned to Nestec S.A.. Invention is credited to Kevin Marckx, Timothy George Prins.
| United States Patent | D641,126 |
| Marckx , et al. | July 12, 2011 |
Dough product having a twisted appearance with break-apart sections
Claims
CLAIM The ornamental design for a dough product having a twisted appearance with break-apart sections, as shown and described.
| Inventors: | Marckx; Kevin (Parker, CO), Prins; Timothy George (Solon, OH) |
|---|---|
| Assignee: | Nestec S.A.
(CH) |
| Appl. No.: | D/343,260 |
| Filed: | September 10, 2009 |
Related U.S. Patent Documents
| Application Number | Filing Date | Patent Number | Issue Date | ||
|---|---|---|---|---|---|
| 29283917 | Aug 27, 2007 | D600877 | |||
| Current U.S. Class: | D1/121 |
| Current International Class: | 0101 |
| Field of Search: | ;D1/101-199 ;D30/160 ;D24/102,103 ;426/2,104,635,805,143,499,512,514,138,283,391,76,89,94-95,549-550,556,559,438-440,383,128,144,293,543,496,446,450,500,502-504,516,619,808 ;119/706-711 ;D25/119-135 |
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Other References
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The Good Housekeeping Illustrated Cookbook: Revised and Expanded Edition, by Hearst Books, NY, .COPYRGT. 1989, p. 79, "Italian Bread". cited by examiner . Better Homes and Gardens, Encyclopeida of Cooking, vol. 8, Meredith Corporation, .COPYRGT. 1970, 1971, 1973, p. 950, "French bread". cited by examiner . Amatos' Bakery Virtual Bake Shoppee, .COPYRGT. 2004 [online], [retrieved Dec. 29, 2009]. Retrieved from Internet , <http://www.amatosbakery.com>, p. 1 of pdf file, item circled. cited by examiner . AllPosters.com, no publishing date [online], [retrieved Dec. 29, 2009]. Retrieved from Internet , <http://www.allposters.com>, circled item. cited by examiner . Rotella's Italian Bakery, .COPYRGT. 2004 [online], [retrieved Oct. 7, 2009]. Retrieved from Internet , <http://www.rotellasbakery.com>, circled items #321, 324, 425, 734, 502, 161, 909. cited by examiner . Cooks Jun. 1986 , p. 61. cited by other . National Biscuit Company/ Annual Report, inner front cover , Dec. 1967. cited by other . Durkee Advertisement, Institutions Feb. 1,1980 , 34-K. cited by other . Yeast Dough Formulas and Techniques, Professional Baking; Figure4.27(b) 1985 , 82. cited by other . "Hershey's 1934 Cookbook", by, Hershey Food Corporation, Smithmark Publishers, NY 1992 , 48. cited by other . "Up-To-Date Confectionery: A Complete Guide to the Craft", by A.R. Daniel, Maclaren& Sons, Gardeb City Press, Hertfordshire, UK 1965 , 337. cited by other. |
Primary Examiner: Brooks; Cathron C
Assistant Examiner: Fox; Barbara
Attorney, Agent or Firm: Kilpatrick Townsend & Stockton LLP
Description
FIG. 1 is a side perspective view of a dough product having a twisted appearance with break-apart sections.
FIG. 2 is a side plan view of a dough product having a twisted appearance with break-apart sections; and,
FIG. 3 is a top plan view of a dough product having a twisted appearance with break-apart sections.
The present invention relates to a baked dough product, illustrating wavy sides, break-apart sections, and optional toppings.
The dough product is shown broken apart to indicate that no specific length is claimed.
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References
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