Patents by Inventor François Belouin
François Belouin has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11800878Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.Type: GrantFiled: October 21, 2021Date of Patent: October 31, 2023Assignee: Generale BiscuitInventors: Jean Luc Rabault, Francois Belouin
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Publication number: 20220039423Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4 ° C.Type: ApplicationFiled: October 21, 2021Publication date: February 10, 2022Inventors: Jean Luc Rabault, Francois Belouin
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Patent number: 11178886Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.Type: GrantFiled: July 28, 2020Date of Patent: November 23, 2021Assignee: Generale BiscuitInventors: Jean Luc Rabault, Francois Belouin
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Publication number: 20200352192Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.Type: ApplicationFiled: July 28, 2020Publication date: November 12, 2020Inventors: Jean Luc Rabault, Francois Belouin
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Publication number: 20200275676Abstract: The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).Type: ApplicationFiled: October 26, 2018Publication date: September 3, 2020Inventors: Jean-Luc Rabault, François Belouin
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Patent number: 10757956Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.Type: GrantFiled: September 10, 2015Date of Patent: September 1, 2020Assignee: Generale BiscuitInventors: Jean Luc Rabault, François Belouin
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Publication number: 20170258106Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.Type: ApplicationFiled: September 10, 2015Publication date: September 14, 2017Inventors: Jean Luc Rabault, François Belouin
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Publication number: 20120076910Abstract: The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80 and including at least a flour having a median particulate size in volume less than or equal to 40 ?m. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 ?m as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked.Type: ApplicationFiled: February 8, 2010Publication date: March 29, 2012Inventors: Isabel Moreira de Almeida, Robin Wahl, François Belouin
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Publication number: 20100136182Abstract: The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch.Type: ApplicationFiled: August 7, 2006Publication date: June 3, 2010Applicant: Compagnie Gervais DanoneInventors: Jean-Luc Rabault, Francois Belouin
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Publication number: 20090285944Abstract: The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by weight relative to the total weight of the food composition, and comprises at least one non-gelatinized starch.Type: ApplicationFiled: September 6, 2007Publication date: November 19, 2009Inventors: Jean-Luc Rabault, Francois Belouin
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Publication number: 20090269446Abstract: The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93, and a fat content of less than 25% by weight relative to the total weight of the filling, and comprises at least one non-gelatinized starch, characterized in that at least 5%, preferably at least 10%, and even more preferably at least 15%, of the particles are greater than or equal to 10 ?m in size.Type: ApplicationFiled: September 6, 2007Publication date: October 29, 2009Inventors: Jean-Luc Rabault, Francois Belouin