Patents by Inventor Michael Jahnke

Michael Jahnke 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).

  • METHODS FOR WATER REMOVAL
    Publication number: 20110197465
    Abstract: A water removal composition and methods for using the same to remove excess water from a surface. The composition comprises a silicone polymer, quaternary ammonium emulsifier, co-emulsifier and an HLB stabilizing agent that modifies a treated surface to form a continuous hydrophobic layer enhancing water removal from the surface. The novel water removal compositions and methods for using the same result in a significant reduction of energy expenditure to remove excess water through air blowers and/or mechanical removal.
    Type: Application
    Filed: February 16, 2010
    Publication date: August 18, 2011
    Applicant: ECOLAB USA INC.
    Inventors: LUCIA JIENSUK BYRNE, JERRY DEAN HOYT, STEPHEN JAMES ENGEL, DARREN MICHAEL JAHNKE
  • Microwave baking additive
    Publication number: 20040028782
    Abstract: The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. The present invention further includes transforming a frozen bakery dough into a fresh-baked, microwavable, yeast-leavened bakery product.
    Type: Application
    Filed: June 13, 2003
    Publication date: February 12, 2004
    Applicant: Brechet & Richter Company
    Inventor: Michael Jahnke
  • Microwave baking additive
    Publication number: 20030206994
    Abstract: The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization in microwavable bakery products. The present invention further includes a method of microwave baking a frozen bakery product to form a bakery product that is similar in appearance and texture to a bakery product that has been prepared using a conventional oven.
    Type: Application
    Filed: June 16, 2003
    Publication date: November 6, 2003
    Applicant: Brechet & Richter Company
    Inventor: Michael Jahnke
  • Method of making microwavable yeast-leavended bakery product containing dough additive
    Patent number: 6579546
    Abstract: A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. A frozen bakery dough is transformed into a fresh-baked, microwavable, yeast-leavened bakery product.
    Type: Grant
    Filed: January 3, 2001
    Date of Patent: June 17, 2003
    Assignee: Brechet & Richter Company
    Inventor: Michael Jahnke