Patents by Inventor Dale Slesser

Dale Slesser 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).

  • Methods for reduced refining during cocoa liquor processing
    Patent number: 11812762
    Abstract: Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.
    Type: Grant
    Filed: January 11, 2022
    Date of Patent: November 14, 2023
    Assignee: Mars, Incorporated
    Inventors: Aditya Josyula, Dale Slesser, John Kaiser, Rogaite Shafi, Matthew Kelley, Jose Gonzalez
  • SYSTEMS AND METHODS FOR REDUCED REFINING DURING COCOA LIQUOR PROCESSING
    Publication number: 20220174975
    Abstract: Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.
    Type: Application
    Filed: January 11, 2022
    Publication date: June 9, 2022
    Inventors: Aditya JOSYULA, Dale SLESSER, John KAISER, Rogaite SHAFI, Matthew KELLEY, Jose GONZALEZ
  • Methods for reduced refining during cocoa liquor processing
    Patent number: 11219226
    Abstract: Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.
    Type: Grant
    Filed: December 28, 2017
    Date of Patent: January 11, 2022
    Assignee: MARS, INCORPORATED
    Inventors: Aditya Josyula, Dale Slesser, John Kaiser, Rogaite Shafi, Matthew Kelley, Jose Gonzalez
  • SYSTEMS AND METHODS FOR REDUCED REFINING DURING COCOA LIQUOR PROCESSING
    Publication number: 20190364923
    Abstract: Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or portions of cocoa slurry are then recombined to provide a recombined cocoa product. The cocoa nibs produced by the method may be further processed to provide cocoa liquor or chocolate.
    Type: Application
    Filed: December 28, 2017
    Publication date: December 5, 2019
    Inventors: Aditya JOSYULA, Dale SLESSER, John KAISER, Rogaite SHAFI, Matthew KELLEY, Jose GONZALEZ
  • Method and system for molding chocolate utilizing an air knife and products made
    Publication number: 20070172565
    Abstract: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
    Type: Application
    Filed: April 25, 2006
    Publication date: July 26, 2007
    Applicant: MARS, INCORPORATED
    Inventors: John Kaiser, Dale Slesser, Dominic Diperna, Richard Morgan, Rick Floyd, Robert Parker, Robert Harvey
  • Stable chocolate confection containing one or more sugar shelled inclusions
    Publication number: 20050084603
    Abstract: A stable confection comprising a chocolate matrix having at least one sugar coated confectionery inclusion is disclosed. The confectionery inclusion comprises an outer sugar shell; a fat containing edible barrier layer substantially surrounded by the sugar shell and a fat-containing edible core surrounded by the barrier layer, the barrier layer containing at least about 0.5% less liquid fat at 25° C. and the edible core and a barrier layer: core weight ratio is at least about 0.1:1.
    Type: Application
    Filed: August 24, 2004
    Publication date: April 21, 2005
    Applicant: MARS, INCORPORATED
    Inventors: John Kaiser, Brian Anthony, Dale Slesser, Eric Whitacre, Jacqueline Kramer, Keith Schafer, David Prybylowski
  • Candy bar
    Patent number: D556426
    Type: Grant
    Filed: December 2, 2005
    Date of Patent: December 4, 2007
    Assignee: Mars, Incorporated
    Inventors: Dale Slesser, Robert Baron, John M. Kaiser, Ray Green