Patents Assigned to BAKERY CONCEPTS INTERNATIONAL, LLC
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Publication number: 20190358598Abstract: A hydration chamber for dry ingredients is disclosed. The chamber has a metered ingredients feed, a diverter that distributes the ingredients within the chamber, and a spray nozzle for hydrating the ingredients. The spray may be varied to achieve different levels of hydration, such as for the manufacture of dough, batter, or other compositions. Process parameters, such as volume flow rate of the dry ingredients and the spray pressure can be varied.Type: ApplicationFiled: August 9, 2019Publication date: November 28, 2019Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC., STRATTON SALES AND SERVICE, INC.Inventors: Brigham HATCH, Bryan STRATTON
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Patent number: 10464029Abstract: The hydration apparatus includes an air augmentation feature that intersects the ingredients. The air augmentation inlet is positioned to cause turbulence in the ingredients prior to the ingredients passing a liquid discharge nozzle that hydrates them.Type: GrantFiled: March 11, 2019Date of Patent: November 5, 2019Assignee: Bakery Concepts International, LLCInventors: Kenneth W. Schwenger, Bernhard Noll
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Publication number: 20190282978Abstract: The hydration apparatus includes an air augmentation feature that intersects the ingredients. The air augmentation inlet is positioned to cause turbulence in the ingredients prior to the ingredients passing a liquid discharge nozzle that hydrates them.Type: ApplicationFiled: March 11, 2019Publication date: September 19, 2019Applicant: BAKERY CONCEPTS INTERNATIONAL, LLC.Inventors: Kenneth W. SCHWENGER, Bernhard NOLL
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Patent number: 10384175Abstract: A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.Type: GrantFiled: January 29, 2019Date of Patent: August 20, 2019Assignees: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICES, INC.Inventors: Brigham Hatch, Bryan Stratton
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Publication number: 20190151809Abstract: A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.Type: ApplicationFiled: January 29, 2019Publication date: May 23, 2019Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC., STRATTON SALES AND SERVICE, INC.Inventors: Brigham HATCH, Bryan STRATTON
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Patent number: 10195572Abstract: A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.Type: GrantFiled: December 3, 2015Date of Patent: February 5, 2019Assignees: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICE, INC.Inventors: Brigham Hatch, Bryan Stratton
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Publication number: 20190022894Abstract: A mixing apparatus having a processing area that exposes free falling dry materials to a high pressure hydration element and forms slurry with the a mixture of the dray materials and liquid.Type: ApplicationFiled: July 20, 2018Publication date: January 24, 2019Applicant: BAKERY CONCEPTS INTERNATIONAL, LLC.Inventor: Kenneth W. Schwenger
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Publication number: 20180015433Abstract: A mixing chamber for mixing a variety of dry ingredients with a liquid is disclosed. The mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter, or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry ingredients, can also be varied.Type: ApplicationFiled: December 3, 2015Publication date: January 18, 2018Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICE, INC.Inventors: Brigham Hatch, Bryan Stratton