Patents by Inventor Stacey Fowler Meittunen

Stacey Fowler Meittunen 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).

  • FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME
    Publication number: 20220039406
    Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
    Type: Application
    Filed: October 20, 2021
    Publication date: February 10, 2022
    Inventors: Rongxuan CAI, Stacey Fowler MEITTUNEN
  • Frozen dough product and method for making the same
    Patent number: 11178881
    Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
    Type: Grant
    Filed: November 15, 2016
    Date of Patent: November 23, 2021
    Assignee: SFC Global Supply Chain, Inc.
    Inventors: Rongxuan Cai, Stacey Fowler Meittunen
  • FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME
    Publication number: 20170142982
    Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
    Type: Application
    Filed: November 15, 2016
    Publication date: May 25, 2017
    Inventors: Rongxuan Cai, Stacey Fowler Meittunen