Patents by Inventor Roberto Garcia de Alba

Roberto Garcia de Alba 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).

  • Patent number: 9060531
    Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: June 23, 2015
    Assignee: Corporativo Internacional Mexicano, S. de R.L. de C.V.
    Inventors: Velvet Sanchez, Roberto Garcia de Alba, Jesus Villanueva
  • Publication number: 20090110780
    Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.
    Type: Application
    Filed: October 31, 2007
    Publication date: April 30, 2009
    Applicant: Corporative Internacional Mexicano, S. De R.L. De C. V.
    Inventors: Velvet Sanchez, Roberto Garcia de Alba, Jesus Villanueva