Dive Summary:
- Frito-Lay North America is seeking a patent on crisp bread snack food products based on traditional global bread recipes, as well as a commercial processing method for the products.
- Examples listed in the filing—published Aug. 1 with the application number 20130196033—include Swedish oat bread, Spanish torta and Middle Eastern challah.
- According to the filing, adapting the traditional breads for commercial production as a shelf-stable crisp bread snack item is preferable to offering the traditional breads themselves due to their shelf life-limiting moisture content.
From the article:
... The production method used by F.L.N.A. creates bread products that have a moisture content of about 1% to 8% and a thickness of about 2 millimeters to 14 millimeters. The products contain about 15% to 75% cereal flour, about 5% to 25% starches or starch-rich ingredients, about 0.5% to 15% proteins, about 0.5% to 5% flavoring ingredients, about 0.5% to 5% leavening agents, about 0.3% to 3% salt, about 2% to 15% sugar, about 2% to 25% fat ingredients, and about 0.5% to 5% fiber.
