US 12,329,167 B2
Crispy pastry products
Eline Honoré, Ghent (BE); Thomas Josse, Torce (FR); and Roel Van Der Meulen, Ghent (BE)
Assigned to VAMIX NV, Ghent (BE)
Filed by VAMIX NV, Ghent (BE)
Filed on Jun. 4, 2024, as Appl. No. 18/732,891.
Application 18/732,891 is a continuation of application No. 18/022,616, previously published as PCT/EP2021/075856, filed on Sep. 21, 2021.
Claims priority of application No. 2009525 (FR), filed on Sep. 21, 2020; and application No. 2011046 (FR), filed on Oct. 28, 2020.
Prior Publication US 2024/0324611 A1, Oct. 3, 2024
This patent is subject to a terminal disclaimer.
Int. Cl. A21D 13/16 (2017.01); A21C 11/10 (2006.01); A21C 11/12 (2006.01)
CPC A21D 13/16 (2017.01) [A21C 11/10 (2013.01); A21C 11/12 (2013.01)] 16 Claims
OG exemplary drawing
 
1. A process for producing croissants having split extremities, comprising the steps of:
i) Providing a multilayer laminated dough sheet,
ii) Cutting a required shape of the croissant out of the dough sheet of (i), to obtain a resulting dough piece having the shape of a triangle, characterised in that:
in both sides of said triangle shaped dough piece, an incision is created in the proximity of the corner formed by the base and the sides of the triangle going from the side of the dough piece towards the inside of the dough piece at an angle B calculated from said side of the dough piece, wherein said incision in the sides of the triangle is within a distance of the angles formed by the base and the sides of the triangle of 7,5% or less of the length of the base of the triangle.