NETWORKED CONTACT CENTER
    22.
    发明申请
    NETWORKED CONTACT CENTER 有权
    网络联络中心

    公开(公告)号:US20120321069A1

    公开(公告)日:2012-12-20

    申请号:US13598149

    申请日:2012-08-29

    CPC classification number: H04M3/5191 G06F17/30864 H04M3/5141

    Abstract: This document discusses, among other things, a networked contact center that includes multiple platforms to host multiple tenants. Example embodiments include receiving a message associated with one of the tenants and identifying one or more of the platforms associated with the message. For some example embodiments, the networked contact center may allow the platform to access a data location that is both associated with the tenant and shared by two or more of the multiple tenants.

    Abstract translation: 本文件讨论了包括多个平台来托管多个租户的网络联络中心。 示例性实施例包括接收与租户中的一个相关联的消息并且识别与消息相关联的一个或多个平台。 对于一些示例实施例,联网的联络中心可以允许平台访问与租户相关联并由多个租户中的两个或更多个共享的数据位置。

    Freezer to retarder to oven dough
    24.
    发明申请
    Freezer to retarder to oven dough 有权
    冷冻机缓速器烤箱面团

    公开(公告)号:US20050202126A1

    公开(公告)日:2005-09-15

    申请号:US10994019

    申请日:2004-11-19

    CPC classification number: A21D2/265 A21D6/001 A21D8/047

    Abstract: A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.

    Abstract translation: 包含面粉的冷冻面团,高酵母水平包含一种或多种具有33-140°F温度范围活性的酵母,乳化剂,面团调理剂,稳定剂,糖,脂质源和任选的补充面筋,使得冷冻面团不 在冷冻之前或烘烤前需要常规的打样(打样)步骤。 当冷冻面团在33-42°F的缓凝剂中解冻至少12小时,或在43-85°F的高温下解冻至少1小时,然后烘烤时,烘焙产品具有良好的 外观,味道和质地,以及至少4cc /克的比体积。

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