Priority Date: 18.03.11 (FR 20110052232)

Improvement to bread-making with a high yeast content

  • Application ID: EP14179749
  • Status: NO OPPOSITION FILED WITHIN TIMELIMIT

Applicant

Technology company logo small
Technology Company

Attorney

Employment test 201 - 500 employees
Company dna cabinet plasseraud
operating since 1906
Headquarter in Paris and 7 offices
active in Legal Services, IP Consulting, and IP Portfolio Processing

Specialization

This patent has the IPC combination A21 (BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING) and C12 (BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING) is specialized in the combination A21 and C12. We found, that Octrooibureau Vriesendorp & Gaade B.V., Botti & Ferrari SrL, SILEX IP Consulting are specialized in all of these IPC classes. For a similar patent, they might be a good choice.

Timeline

  • 18.03.2011 - Priority Date (FR 20110052232)
  • 31.12.2014 - Publication A1 (EP2818047)
  • 27.04.2016 - Publication B1 (EP2818047)