Patents by Inventor Theodore N. Janulis

Theodore N. Janulis 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).

  • Patent number: 9339041
    Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
    Type: Grant
    Filed: March 28, 2013
    Date of Patent: May 17, 2016
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
  • Publication number: 20150305350
    Abstract: A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.
    Type: Application
    Filed: December 12, 2013
    Publication date: October 29, 2015
    Applicant: INTERCONTINENTAL GREAT BRANDS, LLC
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Alan John Kino, Kenchu Antonio Tham
  • Patent number: 9119410
    Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
    Type: Grant
    Filed: February 29, 2008
    Date of Patent: September 1, 2015
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
  • Patent number: 8431172
    Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
    Type: Grant
    Filed: July 31, 2008
    Date of Patent: April 30, 2013
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Srinivas Vangeepuram, Mihaelos Nicholas Mihalos, Theodore N. Janulis
  • Publication number: 20130011541
    Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
    Type: Application
    Filed: September 14, 2012
    Publication date: January 10, 2013
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Mihaelos N. MIHALOS, Jessica H. SCHWARTZBERG, Theodore N. JANULIS, Barbara E. BAUMANN, Stephanie M. FERGUSON, Zena E. FORTE
  • Patent number: 8334005
    Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
    Type: Grant
    Filed: November 14, 2008
    Date of Patent: December 18, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
  • Patent number: 8309148
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Grant
    Filed: August 6, 2009
    Date of Patent: November 13, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Patent number: 8282379
    Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
    Type: Grant
    Filed: August 6, 2009
    Date of Patent: October 9, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mihaelos N. Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
  • Publication number: 20110189351
    Abstract: Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.
    Type: Application
    Filed: January 21, 2011
    Publication date: August 4, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Margaret A. CADORE, Thomas M. Richar, Theodore N. Janulis, James M. Manns
  • Publication number: 20100159102
    Abstract: A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
    Type: Application
    Filed: August 6, 2009
    Publication date: June 24, 2010
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Mihaelos Mihalos, Jessica H. Schwartzberg, Theodore N. Janulis, Barbara E. Baumann, Stephanie M. Ferguson, Zena E. Forte
  • Publication number: 20100124593
    Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
    Type: Application
    Filed: November 14, 2008
    Publication date: May 20, 2010
    Applicant: KRAFT FOODS GLOBAL BRANDS L.L.C.
    Inventors: Chris E. Robinson, Theodore N. Janulis, Mihaelos Nicholas Mihalos
  • Publication number: 20100028516
    Abstract: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
    Type: Application
    Filed: July 31, 2008
    Publication date: February 4, 2010
    Applicant: KRAFT FOODS HOLDING, INC.
    Inventors: Srinivas VANGEEPURAM, Mihaelos Nicholas Mihalos, Theodore N. Janulis
  • Publication number: 20090291169
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Application
    Filed: August 6, 2009
    Publication date: November 26, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Publication number: 20090220654
    Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
    Type: Application
    Filed: February 29, 2008
    Publication date: September 3, 2009
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Alan John Kino, Lynn C. Haynes, Jennette Neske, Desiree S. Derrick, Theodore N. Janulis
  • Patent number: 7582321
    Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.
    Type: Grant
    Filed: September 1, 2004
    Date of Patent: September 1, 2009
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Mihaelos N. Mihalos, Theodore N. Janulis, Chris E. Robinson, Carol Wines
  • Patent number: D518273
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: April 4, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann
  • Patent number: D518621
    Type: Grant
    Filed: November 17, 2004
    Date of Patent: April 11, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann
  • Patent number: D519713
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 2, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann
  • Patent number: D519714
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 2, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann
  • Patent number: D520711
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 16, 2006
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Stephanie M. Ferguson, Zena E. Forte, Jessica H. Schwartzberg, Mihaelos N. Mihalos, Theodore N. Janulis, Barbara E. Baumann