Patents by Inventor Bernard William Conway, III

Bernard William Conway, III 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).

  • Double-crusted pizza products, and methods for producing same
    Patent number: 9788553
    Abstract: Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.
    Type: Grant
    Filed: October 30, 2009
    Date of Patent: October 17, 2017
    Assignee: Nestec S.A.
    Inventors: Kristin N. Dodd, Steven P. Greiner, Bernard William Conway, III, Rachel Yost, Lisa A. Foster, Patricia Stockwell
  • DOUBLE-CRUSTED PIZZA PRODUCTS, AND METHODS FOR PRODUCING SAME
    Publication number: 20110104339
    Abstract: Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer.
    Type: Application
    Filed: October 30, 2009
    Publication date: May 5, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Kristin N. Dodd, Steven P. Greiner, Bernard William Conway, III, Rachel Yost, Lisa A. Foster, Patricia Stockwell