Stephanie C Ferguson

US Patent:

8282379, Oct 9, 2012

Filed:

Aug 6, 2009

Appl. No.:

12/537156

Inventors:

Mihaelos N. Mihalos - Palisades Park NJ, US
Jessica H. Schwartzberg - Maplewood NJ, US
Theodore N. Janulis - Randolph NJ, US
Barbara E. Baumann - Bedminster NJ, US
Stephanie M. Ferguson - Montclair NJ, US
Zena E. Forte - Blairstown NJ, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23P 1/10

US Classification:

425308, 425315, 425316, 426503, 426518

Abstract:

A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0. 035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85 F. to about 95 F. Maintaining the gauge roll surface temperature at about 85 F. to about 95 F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

US Patent:

20050053708, Mar 10, 2005

Filed:

Feb 21, 2003

Appl. No.:

10/371547

Inventors:

Mihaelos Mihalos - Palisades Park NJ, US
Jessica Schwartzberg - Maplewood NJ, US
Theodore Janulis - Randolph NJ, US
Barbara Baumann - Bedminster NJ, US
Stephanie Ferguson - Montclair NJ, US
Zena Forte - Blairstown NJ, US

International Classification:

A23C009/12

US Classification:

426549000

Abstract:

A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85 F. to about 95 F. Maintaining the gauge roll surface temperature at about 85 F. to about 95 F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.

US Patent:

20130011541, Jan 10, 2013

Filed:

Sep 14, 2012

Appl. No.:

13/618028

Inventors:

Mihaelos N. MIHALOS - Palisades Park NJ, US
Jessica H. SCHWARTZBERG - Maplewood NJ, US
Theodore N. JANULIS - Randolph NJ, US
Barbara E. BAUMANN - Bedminster NJ, US
Stephanie M. FERGUSON - Montclair NJ, US
Zena E. FORTE - Blairstown NJ, US

Assignee:

KRAFT FOODS GLOBAL BRANDS LLC - Northfield IL

International Classification:

A21D 13/00

US Classification:

426560

Abstract:

A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85 F. to about 95 F. Maintaining the gauge roll surface temperature at about 85 F. to about 95 F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.