Dale R Slesser from 255 Lumber St, Florin, PA 17552, age 63, Phone: (717)8708448

Name / Title

Company / Classification

Phones & Addresses

Dale R. Slesser
Principal

Datler, Inc
Business Services at Non-Commercial Site

255 Lumber St, Florin, PA 17552

Method And System For Molding Chocolate Utilizing An Air Knife And Products Made
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US Patent:

7819053, Oct 26, 2010
Filed:

Apr 25, 2006
Appl. No.:

11/410207
Inventors:

John M. Kaiser - Elizabethtown PA, US
Dale R. Slesser - Elizabethtown PA, US
Dominic M. Diperna - Elizabethtown PA, US
Richard A. Morgan - Elizabethtown PA, US
Rick A. Floyd - Elizabethtown PA, US
Robert A. Parker - Elizabethtown PA, US
Robert Harvey - Elizabethtown PA, US
Assignee:

Mars, Incorporated - McLean VA
International Classification:

A23G 1/21
A23G 1/26
US Classification:

994506, 99517, 425 721, 425106, 425446, 426293, 426305, 426306, 426312
Abstract:

Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.

Stable Chocolate Confection Containing One Or More Sugar Shelled Inclusions
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US Patent:

20050084603, Apr 21, 2005
Filed:

Aug 24, 2004
Appl. No.:

10/923870
Inventors:

John Kaiser - Manheim PA, US
Brian Anthony - Lititz PA, US
Dale Slesser - Mount Joy PA, US
Eric Whitacre - Elizabeth PA, US
Jacqueline Kramer - Stroudburg PA, US
Keith Schafer - Easton PA, US
David Prybylowski - Mendham NJ, US
Assignee:

MARS, INCORPORATED - McLean VA
International Classification:

A23G001/00
US Classification:

426660000
Abstract:

A stable confection comprising a chocolate matrix having at least one sugar coated confectionery inclusion is disclosed. The confectionery inclusion comprises an outer sugar shell; a fat containing edible barrier layer substantially surrounded by the sugar shell and a fat-containing edible core surrounded by the barrier layer, the barrier layer containing at least about 0.5% less liquid fat at 25 C. and the edible core and a barrier layer: core weight ratio is at least about 0.1:1.

Systems And Methods For Reduced Refining During Cocoa Liquor Processing
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US Patent:

20220174975, Jun 9, 2022
Filed:

Jan 11, 2022
Appl. No.:

17/572967
Inventors:

- McLean VA, US
Dale SLESSER - Elizabethtown PA, US
John KAISER - Elizabethtown PA, US
Matthew KELLEY - Elizabethtown PA, US
Jose GONZALEZ - Elizabethtown PA, US
International Classification:

A23G 1/00
A23G 1/46
Abstract:

Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

Systems And Methods For Reduced Refining During Cocoa Liquor Processing
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US Patent:

20190364923, Dec 5, 2019
Filed:

Dec 28, 2017
Appl. No.:

16/472715
Inventors:

- McLean VA, US
Dale SLESSER - Elizabethtown PA, US
John KAISER - Elizabethtown PA, US
Matthew KELLEY - Elizabethtown PA, US
Jose GONZALEZ - Elizabethtown PA, US
International Classification:

A23G 1/00
A23G 1/46
Abstract:

Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.

Dale R Slesser