Patents Assigned to BAKERY CONCEPTS INTERNATIONAL, LLC
  • Publication number: 20190358598
    Abstract: 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: Application
    Filed: August 9, 2019
    Publication date: November 28, 2019
    Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC., STRATTON SALES AND SERVICE, INC.
    Inventors: Brigham HATCH, Bryan STRATTON
  • Patent number: 10464029
    Abstract: 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: Grant
    Filed: March 11, 2019
    Date of Patent: November 5, 2019
    Assignee: Bakery Concepts International, LLC
    Inventors: Kenneth W. Schwenger, Bernhard Noll
  • Publication number: 20190282978
    Abstract: 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: Application
    Filed: March 11, 2019
    Publication date: September 19, 2019
    Applicant: BAKERY CONCEPTS INTERNATIONAL, LLC.
    Inventors: Kenneth W. SCHWENGER, Bernhard NOLL
  • Patent number: 10384175
    Abstract: 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: Grant
    Filed: January 29, 2019
    Date of Patent: August 20, 2019
    Assignees: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICES, INC.
    Inventors: Brigham Hatch, Bryan Stratton
  • Publication number: 20190151809
    Abstract: 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: Application
    Filed: January 29, 2019
    Publication date: May 23, 2019
    Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC., STRATTON SALES AND SERVICE, INC.
    Inventors: Brigham HATCH, Bryan STRATTON
  • Patent number: 10195572
    Abstract: 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: Grant
    Filed: December 3, 2015
    Date of Patent: February 5, 2019
    Assignees: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICE, INC.
    Inventors: Brigham Hatch, Bryan Stratton
  • Publication number: 20190022894
    Abstract: 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: Application
    Filed: July 20, 2018
    Publication date: January 24, 2019
    Applicant: BAKERY CONCEPTS INTERNATIONAL, LLC.
    Inventor: Kenneth W. Schwenger
  • Publication number: 20180015433
    Abstract: 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: Application
    Filed: December 3, 2015
    Publication date: January 18, 2018
    Applicants: BAKERY CONCEPTS INTERNATIONAL, LLC, STRATTON SALES AND SERVICE, INC.
    Inventors: Brigham Hatch, Bryan Stratton