Andrew H Johnson

Title: Innovations by Andrew H Johnson

Introduction

Andrew H Johnson is a notable inventor based in Coon Rapids, MN (US). He has made significant contributions to the field of refrigerated dough products, holding a total of 4 patents. His work focuses on enhancing the quality and storage of dough, making it more convenient for consumers.

Latest Patents

One of his latest patents is for a low pressure refrigerated dough product. This innovative system includes dough in a container that is flushed with gas. The dough contains a leavening agent capable of generating gas after the dough is sealed in the container. The container is equipped with a pressure release mechanism to manage excess pressure generated during storage. This system ensures that the leavened dough structure is maintained, resulting in a baked product that resembles freshly prepared dough. Another significant patent is for a method of packaging refrigeratable yeast leavened doughs. This method involves packaging the dough in a container with a pressure release valve, which prevents the expanding dough from interfering with the gas venting capabilities of the package.

Career Highlights

Andrew H Johnson is currently associated with The Pillsbury Company, where he continues to innovate in the field of food technology. His work has contributed to the development of products that enhance consumer convenience and satisfaction.

Collaborations

He has collaborated with notable coworkers such as Michael R Perry and Victor T Huang, further enriching the innovative environment at The Pillsbury Company.

Conclusion

Andrew H Johnson's contributions to the field of refrigerated dough products demonstrate his commitment to innovation and quality. His patents reflect a deep understanding of consumer needs and technological advancements in food packaging and storage.