Robert R Thulin Deceased279 State St, Presque Isle, ME 04769

5204132, Apr 20, 1993

Jul 26, 1988

7/224243

Robert R. Thulin - Wyckoff NJ
Robert E. Ross - Wayne NJ
Lori J. Banks - Hackensack NJ

Nabisco, Inc. - Parsippany NJ

A23G 300

426283

Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.

4678418, Jul 7, 1987

Oct 28, 1985

6/792024

Robert R. Thulin - Wyckoff NJ

Nabisco Brands, Inc. - Parsippany NJ

A21C 1112

425115

Apparatus for continuously forming individual products pieces containing filler therein and having large perforations in the top layer. A first continuous flat dough sheet is formed and transported on a conveyor belt. Portions of the filler are periodically deposited on the first dough sheet. A second continuous flat dough sheet is formed and transported on a conveyor belt of a material to which the dough of the second continuous flat dough sheet adheres in response to pressure. A device for moving cutting elements through the second dough sheet forms a multitude of holes and presses the perimeter of each dough piece therein so as to adhere to the conveyor belt. An arrangement lifts the second dough sheet off of the conveyor belt means without disturbing the cut out dough pieces adhered thereto. The perforated, second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. A cutter divides the continuous composite into individual pieces.

4961942, Oct 9, 1990

May 2, 1988

7/191771

Mark V. Cocco - Bloomfield NJ
Robert E. Ross - Wayne NJ
Robert R. Thulin - Wyckoff NJ

Nabisco Brands, Inc. - East Hanover NJ

A21D 1300

426 94

Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

4894246, Jan 16, 1990

Aug 7, 1987

7/082540

Clemence K. Dartey - Oakland NJ
John W. Finley - Whippany NJ
Robert R. Thulin - Wyckoff NJ

Nabisco Brands, Inc. - East Hanover NJ

A21D 800
A21D 1300

426 94

A low-melting fat, which has a solid fat index of less than 13 at 80. degree. F. , and which is essentially completely liquid at about 100. degree. F. , is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.

4910029, Mar 20, 1990

Jan 25, 1988

7/147639

Robert R. Thulin - Wyckoff NJ
Robert E. Ross - Wayne NJ
Nicholas R. Polifroni - Cliffside Park NJ

Nabisco Brands, Inc. - East Hanover NJ

A21D 1300

426 94

Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of the doughs of the dough pieces contain the flavor chips and upon baking at least substantially all of the pieces of the flavor chips of the crispier dough are partially visible at the surface of the cookie. The size, number, and composition of the flavor chip in each dough may be chosen to contribute to a chewy texture or a crispier texture.

4828853, May 9, 1989

Jan 12, 1987

7/006254

Lori J. Banks - Hackensack NJ
Robert R. Thulin - Wyckoff NJ
Robert E. Ross - Wayne NJ
Walter E. Schaeder - Bergenfield NJ

Nabisco Brands, Inc. - Parsippany NJ

A21D 1000
A21D 1300
A21D 200

426 94

The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.

4698000, Oct 6, 1987

Jan 14, 1986

6/819153

Robert Thulin - Wyckoff NJ
Robert E. Ross - Wayne NJ
Nicholas Polifroni - Cliffside Park NJ

Nabisco Brands, Inc. - Parsippany NJ

B29C 4726

4251331

A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion. In a preferred embodiment, the outer extrusion port includes a land surface generally parallel to the axis of the outer extrusion port and a bevel surface at the interior surface of the outer extrusion port.

4579744, Apr 1, 1986

Jul 12, 1984

6/630126

Robert Thulin - Wyckoff NJ
Robert E. Ross - Wayne NJ
Nicholas Polifroni - Cliffside Park NJ

Nabisco Brands, Inc. - Parsippany NJ

A21D 1300
A21G 300

426283

A continuous co-extruded food product is formed having dissimilar inner and outer portions wherein the inner portion is enveloped by the outer portion and the outer portion is a dough containing particulate material such as chocolate chips. The product is formed by an inner extrusion port being recessed a distance d from an outer extrusion port with the distance d being sufficient for permitting particulate material in the outer dough portion to pass through an exit passage between the inner and outer extrusion ports without clogging or agglomeration. Turbulence is induced in the outer dough portion which envelops the inner portion thereby causing the particulate material to tumble whereby at least a portion of the particulate material partially penetrates the exterior surface of the outer dough portion enveloping the inner portion. Dough is removed from the surface of the part of the particulate material penetrating the exterior surface of the outer dough portion.