Patents by Inventor Michelle Dacey

Michelle Dacey 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).

  • Ready-To-Bake Gluten-Free Pizza Dough Formulations
    Publication number: 20160150798
    Abstract: A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.
    Type: Application
    Filed: May 31, 2013
    Publication date: June 2, 2016
    Applicant: General Mills, Inc.
    Inventors: Michelle Dacey, Christine O'Connor
  • Ready-To-Bake Gluten-Free Cookie Dough
    Publication number: 20160120191
    Abstract: A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided.
    Type: Application
    Filed: May 31, 2013
    Publication date: May 5, 2016
    Applicant: General Mills, Inc.
    Inventors: Michelle Dacey, Christine O'Connor
  • Ready-To-Bake Gluten-Free Pie Dough Formulations
    Publication number: 20160113296
    Abstract: A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight of the composition, fructose constituting from 1% to 4.5% by weight of the composition, water constituting from 20% to 25% by weight of the composition, and sucrose constituting less than 5% by weight of the composition. The composition has a water activity of 0.94 or less and a pH of 7 or less. Methods of manufacturing the composition are also provided.
    Type: Application
    Filed: May 31, 2013
    Publication date: April 28, 2016
    Applicant: General Mills, Inc.
    Inventors: Christine O'Connor, Michelle Dacey