Timothy G Prins

age ~61

from Solon, OH

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Also known as:

Timothy C Prins
Timothy M Prins
Tomothy G Prins
Tim G Prinf
Tim G Prims

Phone and address:: 34160 Seminole Ave, Cleveland, OH 44139
(440)5420084

Connected to:

Timothy Prins Phones & Addresses

34160 Seminole Ave, Solon, OH 44139 • (440)5420084
6448 Creekside Trl, Solon, OH 44139 • (440)5420084
Cleveland, OH
Des Moines, IA
Ormond Beach, FL
6868 Ivy St, Englewood, CO 80112 • (303)7216885
Elizabeth, CO
Highlands Ranch, CO
2820 Ocean Shore Blvd APT 10, Ormond Beach, FL 32176 • (386)4411448

Work

Company:

Nestle research and development
Mar 2016
Position:

Senior specialist-engineering

Education

Degree:

Bachelors
School / High School:

University of Alberta
1990 to 1994
Specialities:

Chemical Engineering

Skills

Food Science • Research and Development • Bakery Science and Technology • Chemical Engineering • Dough Processing • Baker • Department Management • Food Processing • Microwave Foods • Project Management • S&T Strategy • Aacc • Aib • Ift

Languages

English • Dutch

Ranks

Certificate:

License 24-A000495

Industries

Research

Resumes

Senior Specialist-Engineering

view source

Location:

Cleveland, OH

Industry:

Research

Work:

Nestle Research and Development
Senior Specialist-Engineering
Nestle Hand Held Food Group Previously Chef America Jan 1996 - Jun 2006
Product Development Manager and Senior Food Engineer and Project Manager and Food Technologist
Canada Safeway May 1991 - Jun 1994
Journeyman Baker
Braeside Haysboro Bakery Sep 1977 - Sep 1988
Journeyman Baker

Education:

University of Alberta 1990 - 1994
Bachelors, Chemical Engineering

Skills:

Food Science
Research and Development
Bakery Science and Technology
Chemical Engineering
Dough Processing
Baker
Department Management
Food Processing
Microwave Foods
Project Management
S&T Strategy
Aacc
Aib
Ift

Languages:

English
Dutch

Certifications:

License 24-A000495

Us Patents

Dough Product Having A Twisted Appearance With Break-Apart Sections
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US Patent:

D600877, Sep 29, 2009
Filed:

Aug 27, 2007
Appl. No.:

29/283917
Inventors:

Kevin Marckx - Parker CO, US
Timothy George Prins - Solon OH, US
Assignee:

Nestec, S.A.
International Classification:

0101
US Classification:

D 1121, D1125

Dough Product Having A Twisted Appearance With Break-Apart Sections
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US Patent:

D641126, Jul 12, 2011
Filed:

Sep 10, 2009
Appl. No.:

29/343260
Inventors:

Kevin Marckx - Parker CO, US
Timothy George Prins - Solon OH, US
Assignee:

Nestec S.A.
International Classification:

0101
US Classification:

D 1121

Shredded Food Products And Methods Of Producing And Applying Shredded Food Products
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US Patent:

20050123663, Jun 9, 2005
Filed:

Oct 21, 2004
Appl. No.:

10/970022
Inventors:

Robert White - Castle Rock CO, US
Ashok Dhruv - Englewood CO, US
Timothy Prins - Highlands Ranch CO, US
David Belville - Chagrin Falls OH, US
William D'Amico - North Ridgeville OH, US
Kevin Kermode - Bainbridge OH, US
Russell Bombik - Mayfield Heights OH, US
International Classification:

A01J001/00
US Classification:

426518000
Abstract:

Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the formable food product through an orifice to form strands and cutting the strands of formable food product into pieces. The method may be used be used to produce fragments of cheese that have an appearance similar to cheese that has been shredded. A method is also disclosed for applying the fragments of food product to a base food product, such as a sandwich or pizza.

Dough Targeting For Enhanced Microwave Reheating
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US Patent:

20120251663, Oct 4, 2012
Filed:

Oct 25, 2010
Appl. No.:

13/516035
Inventors:

Timothy George Prins - Solon OH, US
Urban Nilsson - Aurora OH, US
Assignee:

NESTEC S.A. - Vevey
International Classification:

A21D 8/02
A21D 6/00
A21D 10/02
A21D 8/04
A23P 1/12
A23L 1/025
US Classification:

426 19, 426549, 426 61, 426243
Abstract:

The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.

Segmentable Pastry
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US Patent:

D448873, Feb 2, 1999
Filed:

Mar 2, 1998
Appl. No.:

D/084374
Inventors:

Timothy G. Prins - Denver CO
Assignee:

Chef America, Inc. - Englewood CO
International Classification:

0101
US Classification:

D 1129

Process For Manufacturing A Dough Base
view source
US Patent:

20220346388, Nov 3, 2022
Filed:

Jul 14, 2020
Appl. No.:

17/597623
Inventors:

- Vevey, CH
TIMOTHY GEORGE PRINS - Solon OH, US
International Classification:

A21C 11/00
A21D 8/04
A21D 13/41
Abstract:

The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic frequency during the pressing step.