Patents by Inventor Sandra Zabarchuk

Sandra Zabarchuk 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).

  • Toaster pastry
    Publication number: 20050084567
    Abstract: A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained.
    Type: Application
    Filed: November 1, 2004
    Publication date: April 21, 2005
    Inventors: Mary Brown, Amanda Mitchell-Hanna, Derry-Anne Perog, Sandra Zabarchuk, Harinder Shah
  • Toaster pastry
    Patent number: 6827958
    Abstract: A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained.
    Type: Grant
    Filed: December 27, 2001
    Date of Patent: December 7, 2004
    Assignee: Morrison Lamothe Inc.
    Inventors: Mary Brown, Amanda Mitchell-Hanna, Derry-Anne Perog, Sandra Zabarchuk, Harinder Shah
  • Toaster pastry
    Publication number: 20030124227
    Abstract: A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained.
    Type: Application
    Filed: December 27, 2001
    Publication date: July 3, 2003
    Inventors: Mary Brown, Amanda Mitchell-Hanna, Derry-Anne Perog, Sandra Zabarchuk, Harinder Shah