Patents by Inventor Barmack Rassi
Barmack Rassi 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).
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Patent number: 10575531Abstract: Visually distinct, flaked Ready-to-Eat cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickness of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: March 6, 2018Date of Patent: March 3, 2020Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Publication number: 20180192655Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: March 6, 2018Publication date: July 12, 2018Applicant: General Mills, Inc.Inventors: Barmack Rassi, Steven C. Robie, James N. Weinstein
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Patent number: 9924724Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: January 22, 2015Date of Patent: March 27, 2018Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Publication number: 20150132465Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: January 22, 2015Publication date: May 14, 2015Applicant: GENERAL MILLS, INC.Inventors: Barmack Rassi, Steven C Robie, James N. Weinstein
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Patent number: 8968816Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: February 14, 2012Date of Patent: March 3, 2015Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Publication number: 20130209647Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: February 14, 2012Publication date: August 15, 2013Applicant: GENERAL MILLS IP HOLDINGS II, LLCInventors: Barmack Rassi, Steven C. Robie, James N. Weinstein
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Patent number: D681310Type: GrantFiled: February 14, 2012Date of Patent: May 7, 2013Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein