Patents by Inventor Cynthia Y Drantch

Cynthia Y Drantch has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
    Publication number: 20110117245
    Abstract: Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight or greater of a pre-hydrated monoglyceride; about 4% weight or greater of a fat having a solid fat index (SFI) of: 0 to about 21 at 50° F.; 0 to about 16 at 70° F.; and 0 to about 12 at 92° F.; less than about 3% weight dextrose; less than about 10% weight corn syrup; less than about 3% weight glycerin; and less than about 10% weight soft wheat flour.
    Type: Application
    Filed: January 21, 2011
    Publication date: May 19, 2011
    Inventors: Michael J. Engstrom, Cynthia Y. Drantch, Jim O'Donnell, Aimee Grimm
  • Dough especially for baked goods and method for making
    Patent number: 6592925
    Abstract: The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat and cocoa butter.
    Type: Grant
    Filed: August 20, 2002
    Date of Patent: July 15, 2003
    Assignee: General Mills, Inc.
    Inventors: Cynthia Y Drantch, Linda R Kreisman
  • Dough especially for baked goods and method for making
    Patent number: 6551640
    Abstract: The present invention comprises a food product such as a dough for baked goods such as for chocolate ship cookies. In addition to flour, sugar, salt and moisture, the dough essentially comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat and cocoa butter.
    Type: Grant
    Filed: August 15, 2000
    Date of Patent: April 22, 2003
    Assignee: General Mills, Inc.
    Inventors: Cynthia Y Drantch, Linda R Kreisman
  • Dough especially for baked goods and method for making
    Publication number: 20030003213
    Abstract: The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat and cocoa butter.
    Type: Application
    Filed: August 20, 2002
    Publication date: January 2, 2003
    Applicant: General Mills, Inc.
    Inventors: Cynthia Y. Drantch, Linda R. Kreisman