Patents by Inventor Kari Tronsmo

Kari Tronsmo 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).

  • FERMENTED BEVERAGES AND PROCESSES OF PREPARING THE SAME
    Publication number: 20240032568
    Abstract: The present invention relates to fermented beverages and methods of making the same.
    Type: Application
    Filed: December 3, 2021
    Publication date: February 1, 2024
    Inventors: Fabien BOUARD, Kari TRONSMO, Jean-marc PHILIPPE, Pascal CREPEL, Christophe DAVAL, Laurent MARCHAL, Philippe TEISSIER, Francois COLOMBAN
  • Process for spraying a layer containing fat and sugar on a surface of an edible product
    Patent number: 8906439
    Abstract: The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle ? and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
    Type: Grant
    Filed: April 18, 2008
    Date of Patent: December 9, 2014
    Assignee: Generale Biscuit
    Inventors: Nicolas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo
  • Process For Producing Ultra-Thin Biscuits With A Smooth Surface
    Publication number: 20110111105
    Abstract: The invention relates to a process for making a thin biscuit having a smooth surface, including mixing ingredients at a temperature between 37° C. and 70° C. to obtain a sheetable cohesive dough. The dough includes 0-56% wheat flour, 4-62% native starch, and 1-26% pre-gelatinised starch. For one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF=1, WF?0.8, PS?0.37 and 0.7?NS/PS?9. The dough also includes 5-18% water, 2-12% fat, 0-28% sugar; 0-8% whey powder, and 0%-0.5% salt, but devoid of a leavening agent. The process also includes sheeting the dough to a thickness between 0.2 and 1 mm; cutting the sheeted dough into dough pieces; and baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters.
    Type: Application
    Filed: June 25, 2008
    Publication date: May 12, 2011
    Inventors: Nicholas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo
  • PROCESS FOR SPRAYING A LAYER CONTAINING FAT AND SUGAR ON A SURFACE OF AN EDIBLE PRODUCT
    Publication number: 20100151095
    Abstract: The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle ? and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
    Type: Application
    Filed: April 18, 2008
    Publication date: June 17, 2010
    Inventors: Nicolas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo