Ex Parte Blaschke et al - Page 2



          Appeal No. 2004-2014                                                        
          Application 09/874,672                                                      


                               APPEALED SUBJECT MATTER                                
               The appellants have grouped the claims on appeal as                    
          follows:                                                                    
          Group I: Claims 1, 3-10, 16 and 17;                                         
          Group II: Claims 2, 19 and 20; and                                          
          Group III: Claims 11-15 and 18.                                             
          Therefore, for purposes of this appeal, we select claims 1, 2               
          and 11 from all the claims on appeal and decide the propriety of            
          the examiner’s rejection below based on these claims alone                  
          consistent with 37 CFR § 1.192(c)(7)(2003).  See also In re                 
          McDaniel, 293 F.3d 1379, 1384, 63 USPQ2d 1462, 1465-66 (Fed.                
          Cir. 2002).  Claims 1, 2 and 11 are reproduced below:                       
               1.  A ready-for-use frozen sweet dough and which is prepared           
          from flour, sugar, a leavening agent in an amount from up to                
          about 3% by weight and a fat, with the dough being in a sheet or            
          block form having a generally rectangular configuration, a                  
          thickness and a surface which includes an imprint comprising                
          intersecting grooves, score lines, or combinations thereof, which           
          imprint defines pieces of the dough to be broken off and baked,             
          wherein the grooves, score lines, or combinations thereof each              
          have a width of from about 0.5% to about 50% of the thickness of            
          the dough sheet or block and a depth of about 3% to about 95% of            
          the thickness of the dough sheet or block.                                  
               2.  The sweet dough of claim 1, wherein the groove, score              
          line, or combination thereof has a depth of from about 5% to                
          about 75% of the thickness of the sheet or block and a width of             
          from about 1% to 35% of the thickness of the sheet or block.                

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