Patents by Inventor Michela Petronio

Michela Petronio 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).

  • PROCESS FOR THE PRODUCTION OF COOKIES HAVING IMPROVED ORGANOLEPTIC PROPERTIES
    Publication number: 20180084790
    Abstract: A shortbread type cookie produced by a process comprising the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system. The cookie comprises, in weight per total weight, a dietary fibre content comprised between 1 and 25% (for example 10-25%), a lipids content comprised between 4 and 23% (for example 10-20%) and a simple sugars content comprised between 8 and 26% (for example 10-22%).
    Type: Application
    Filed: October 30, 2017
    Publication date: March 29, 2018
    Applicant: Barilla G. e R. Fratelli S.p.A.
    Inventors: MICHELA PETRONIO, LUCA GUASINA, MARCO GIOVANETTI, NADIA MORBARIGAZZI, CLAUDIO DALL'AGLIO
  • Process for the production of cookies having improved organoleptic properties
    Patent number: 9801391
    Abstract: A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
    Type: Grant
    Filed: December 9, 2013
    Date of Patent: October 31, 2017
    Assignee: Barilla G. e R. Fratelli S.p.A.
    Inventors: Michela Petronio, Luca Guasina, Marco Giovanetti, Nadia Morbarigazzi, Claudio Dall'Aglio
  • Process for the Production of Cookies Having Improved Organoleptic Properties
    Publication number: 20140099420
    Abstract: A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
    Type: Application
    Filed: December 9, 2013
    Publication date: April 10, 2014
    Applicant: Barilla G. e R. Fratelli S.p.A.
    Inventors: Michela Petronio, Luca Guasina, Marco Giovanetti, Nadia Morbarigazzi, Claudio Dall"Aglio
  • Process for the Production of Biscuits Having Improved Organoleptic Properties
    Publication number: 20110293809
    Abstract: A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
    Type: Application
    Filed: April 27, 2011
    Publication date: December 1, 2011
    Applicant: Barilla G. e R. Fratelli S.p.A.
    Inventors: Michela PETRONIO, Luca GUASINA, Marco GIOVANETTI, Nadia MORBARIGAZZI, Claudio DALL'AGLIO
  • Soft wheat flour with high bran content, process for its production and bakery products containing it
    Patent number: 8043646
    Abstract: A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.
    Type: Grant
    Filed: December 21, 2006
    Date of Patent: October 25, 2011
    Assignee: Barilla G. e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Flavio Codovilli, Michela Petronio, Roberto Ranieri
  • Soft Wheat Flour With High Bran Content, Process for its Production and Bakery Products Containing It
    Publication number: 20070148319
    Abstract: A soft wheat flour containing bran, wherein the bran has a total fibre content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.
    Type: Application
    Filed: December 21, 2006
    Publication date: June 28, 2007
    Applicant: Barilla G. e R. Fratelli S.p.A.
    Inventors: Guido Arlotti, Flavio Codovilli, Michela Petronio, Roberto Ranieri