Patents by Inventor Joseph B. Moidl

Joseph B. Moidl 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).

  • Method of reducing voids in dough
    Patent number: 10433562
    Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: October 8, 2019
    Assignee: General Mills, Inc.
    Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
  • METHOD OF REDUCING VOIDS IN DOUGH
    Publication number: 20110223286
    Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
    Type: Application
    Filed: May 20, 2011
    Publication date: September 15, 2011
    Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
  • METHOD OF REDUCING VOIDS IN DOUGH
    Publication number: 20110177197
    Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
    Type: Application
    Filed: March 30, 2011
    Publication date: July 21, 2011
    Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
  • Segmented cooked dough food product
    Patent number: D469238
    Type: Grant
    Filed: September 10, 2001
    Date of Patent: January 28, 2003
    Assignee: The Pillsbury Company
    Inventors: Arti Bedi, Daniel J. Fischer, Joseph B. Moidl, Douglas C. Maniak