Patents by Inventor Craig N. Rank

Craig N. Rank 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).

  • DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING
    Publication number: 20220142196
    Abstract: A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour.
    Type: Application
    Filed: May 1, 2020
    Publication date: May 12, 2022
    Inventors: Gagan MONGIA, Xiaoying WANG, Craig N. RANK
  • PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS
    Publication number: 20160150803
    Abstract: The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.
    Type: Application
    Filed: December 3, 2013
    Publication date: June 2, 2016
    Inventors: Philip C. Ward, Julia Emsing Mann, Craig N. Rank, Jeremy D. Haag
  • PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS
    Publication number: 20140099412
    Abstract: The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.
    Type: Application
    Filed: December 3, 2013
    Publication date: April 10, 2014
    Inventors: Philip C. Ward, Julia Emsing Mann, Craig N. Rank, Jeremy D. Haag