Janet Beck Schwartz

US Patent:

53126335, May 17, 1994

Filed:

Feb 5, 1993

Appl. No.:

8/013910

Inventors:

Janet Schwartz - Philadelphia PA

International Classification:

A21D 1300
A23P 108

US Classification:

426 94

Abstract:

A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps providing the combination of soft pretzel dough upon which an edible food has been positioned. The soft pretzel combination is formed into a soft pretzel dough product where the edible food is substantially enclosed by the dough. The soft pretzel combination is then baked as desired. Additionally, the combination may be subjected to a coloring agent or a caustic soda solution to provide a desired final appearance.

US Patent:

51851679, Feb 9, 1993

Filed:

Apr 6, 1990

Appl. No.:

7/505798

Inventors:

Janet Schwartz - Philadelphia PA

International Classification:

A21D 1300
A23P 108

US Classification:

426 94

Abstract:

A method of making a substantially elongated soft pretzel product from pretzel dough with the end product having an edible filling comprising the steps of mixing the ingredients to form the soft pretzel dough, forming the pretzel dough in a generally continuous sheet having a thickness of about 1/8" to 3/8", cutting the sheet of dough into a piece which is substantially rectangular in shape and has substantially parallel top and bottom ends and two substantially parallel sides, placing the edible filling material substantially in the center of the piece of dough, wherein the filling comprises meat and/or cheese and/or other foodstuffs, folding the bottom end of the piece over the edible filling material so that the top end of the piece forms a flap and the edible filling material is substantially enclosed therein, pressing the bottom end of the piece of dough to secure the bottom end to the piece, trimming away any excess of the flap which extends beyond the point where the bottom end is secured to the piece, securing each of the two ends of the piece to enclose the edible filling material within the piece and to form the shape of the pretzel, refrigerating the unbaked pretzel product for a time period in the range of 4 to 24 house at a temperature in the range of 35. degree. F. to 40. degree. F. , dipping the pretzel in a caustic soda solution and baking at a temperature of approximately 550. degree. F. for a time period in the range of 8 to 10 minutes.