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Improved Methods, Products And Uses Relating To The Preparation Of Dough. - EP2609808

The patent EP2609808 was granted to Koninklijke Zeelandia Groep on Feb 3, 2021. The application was originally filed on Dec 31, 2012 under application number EP12199822A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP2609808

KONINKLIJKE ZEELANDIA GROEP
Application Number
EP12199822A
Filing Date
Dec 31, 2012
Status
Granted And Under Opposition
Jan 1, 2021
Grant Date
Feb 3, 2021
External Links
Slate, Register, Google Patents

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PURATOSNov 2, 2021DE CLERCQ & PARTNERSWITHDRAWN

Patent Citations (13) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
EXAMINATIONEP1080642
EXAMINATIONGB176752
EXAMINATIONUS3506448
EXAMINATIONWO2012072778
EXAMINATIONWO9513706
OPPOSITIONCH681192
OPPOSITIONUS4990343
OPPOSITIONWO2004018662
SEARCHEP0659344
SEARCHFR2698761
SEARCHUS2004028773
SEARCHWO02060262
SEARCHWO2010061412

Non-Patent Literature (NPL) Citations (23) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
EXAMINATION- Alexander Beck ET AL, "Essener Brot Herstellung und Verwendung von Keimlingen in der Bäckerei Inhalt 2", Essener Brot Herstellung, (20100101), URL: http://orgprints.org/18231/1/ble_fibl_leitfaden_essenerbrot.pdf, (20140303), XP055105045-
OPPOSITION- Anonymous, "Le Patis", Patis-France-Puratos, (20080401), page 16pp, XP055862778-
OPPOSITION- Anonymous, "Potravinářský zpravoda (Food Newsletter)", (20060701), pages 15 - 16, XP055863028-
OPPOSITION- Anonymous, "Potravinářský zpravoda (Food Newsletter)", (20061101), page 11, XP055863033-
OPPOSITION- Anonymous, "Spécialités et farines composées pour pains spéciaux", Internet Archive Wayback Machine, (20091119), pages 1 - 3, Internet Archive Wayback Machine, URL: https://web.archive.org/web/20091119144241/http://www.puratos.fr:80/products_solutions/bakery/specialty_bread_mixes/default.aspx, (20211118), XP055863011-
OPPOSITION- Anonymous, "Spécialités et mixes pour pains spéciaux Créaplus Mexicano 10-25%", Internet Archive Wayback Machine, (20091120), pages 1 - 2, Internet Archive Wayback Machine, URL: https://web.archive.org/web/20091120185148/http://www.puratos.fr/products_solutions/bakery/emulsifiers/00112870010531-creaplusmexicano.aspx, (20211117), XP055862783-
OPPOSITION- Anonymous, "Spécialités et mixes pour pains spéciaux Créaplus Provence 5-15%", Internet Archive Wayback Machine, (20091120), pages 1 - 2, Internet Archive Wayback Machine, URL: https://web.archive.org/web/20091120192512/http://www.puratos.fr/products_solutions/bakery/emulsifiers/00112860010531-creaplusprovence.aspx, (20211117), XP055862794-
OPPOSITION- Anonymous, "Technical Data Sheet CREAPLUS MALTY DELIGHT", Puratos NV/SA, (20110331), pages 1 - 4, XP055862797-
OPPOSITION- Anonymous, "Technical Data Sheet: Creaplus Mexicano", (20040924), pages 1 - 2-
OPPOSITION- Anonymous, "Technical Data Sheet: Creaplus Provence", (20071205), pages 1 - 2-
OPPOSITION- Autio K., Härkönen H., Parkkonen T., Frigård T., Poutanen K., Siika-Aho, M., Åman P., "Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs", LWT - Food Science and Technology, (19960101), vol. 29, no. 1-2, pages 18 - 27, XP055862956-
OPPOSITION- C. E. Stauffer, "Chapter 13 - Fats and fat replacers", C. E. Stauffer, B. S. Kamel and C. E. Stauffer, ADVANCES IN BAKING TECHNOLOGY, Springer-Science+Business Media, B.V., (19930101), pages 336 - 370, XP055862972-
OPPOSITION- Charles A. Stear, "Typical formulation and process schedules", Charles A. Stear, Charles A. Stear, HANDBOOK OF BREADMAKING TECHNOLOGY , ELSEVIER SCIENCE PUBLISHERS LTD, (19900101), pages 241 - 243, XP055862986-
OPPOSITION- Eric Treuille, Ursula Ferrigno, "Recipes", Eric Treuille, Ursula Ferrigno, Eric Treuille, Ursula Ferrigno, ULTIMATE BREAD , DK Publishing Inc.,, (20040101), page 96, 99, 100, 107, 124, XP055863008-
OPPOSITION- Kp, "Promotional video - 2001", Vimeo, (20211026), URL: https://vimeo.com/638977030, XP055862766-
OPPOSITION- Maarten Van Oort, "Capter 6 - Enzymes in bread making", Maarten Van Oort, Robert J. Whitehurst, Maarten Van Oort, Enzymes in Food Technology Second edition, John Wiley & Sons, Ltd.,, (20100101), pages 103 - 143, XP055862805-
OPPOSITION- Muhammad Tahir Nadeem, Masood Sadiq Butt, Faqir Muhammad Anjum And Muhammad Asghert, "Improving Bread Quality by Carboxymethyl Cellulase Application", International Journal of Agriculture & Biology, (20090101), vol. 11, no. 6, pages 727 - 730, XP055862961-
OPPOSITION- Thomas Bravo-Maza, " QUAND LE BOULANGER NOUS ROULE DANS LA FARINE...", AU GOUT DU MONDE, (20091223), pages 1 - 4, AU GOUT DU MONDE, URL: https://augoutdumonde.blogspot.com/2009/12/quand-le-boulanger-nous-roule-dans-la.html, (20211118), XP055863015-
OPPOSITION- Bram Pareyt; Sean M. Finnie; Joke A. Putseys; Jan A. Delcour;, "Lipids in bread making: Sources, interactions, and impact on bread quality", Journal of Cereal Science, ACADEMIC PRESS LTD., GB, GB , (20110803), vol. 54, no. 3, doi:10.1016/j.jcs.2011.08.011, ISSN 0733-5210, pages 266 - 279, XP028115333
SEARCH- Mintel GNPD, "Pao Certo Flour Improver", GNPD, MINTEL, (200612), Database accession no. 628809, XP002684089 [X] 5-10,12,13 * the whole document *-
SEARCH- Mintel GNPD, "Potato Bread Mix", GNPD, MINTEL, (201101), Database accession no. 1476682, XP002684090 [X] 5-10,12,13 * the whole document *-
SEARCH- Mintel GNPD, "Sunflower Bread Mix", GNPD, MINTEL, (200706), Database accession no. 727136, XP002684088 [X] 5-10,12 * the whole document *-
SEARCH- Plasch G., "Premixes and Complete Mixes", Mühlenchemie GmbH & Co KG, (20100602), pages 287 - 294, Future of Flour, URL: http://web.archive.org/web/20100602041059/http://www.muehlenchemie.de/downloads-future-of-flour/FoF_Kap_19.pdf, (20120925), XP002684091 [A] 1-14 * the whole document *-

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