Barbara L Francken

Title: Barbara L. Francken: Innovator in Refrigerated Dough Manufacturing

Introduction

Barbara L. Francken is a notable inventor based in Richfield, MN (US). She has made significant contributions to the food industry, particularly in the area of refrigerated dough manufacturing. Her innovative methods have paved the way for advancements in food preparation and storage.

Latest Patents

Barbara holds a patent for a "Method of manufacturing refrigerated dough." This patent describes a process for creating refrigerated sweet dough at or below 70 degrees Fahrenheit without cooling the flour below approximately 75 degrees Fahrenheit. The method involves combining flour, water, ice, and fat to form a dough, mixing it to develop gluten, and then adding sugar and leavener to maintain the desired temperature. This innovative approach ensures that the ingredients are evenly distributed throughout the dough.

Career Highlights

Barbara L. Francken has worked with The Pillsbury Company, where she has applied her expertise in food science and technology. Her work has contributed to the development of new products and improved manufacturing processes within the company.

Collaborations

Throughout her career, Barbara has collaborated with notable colleagues, including Joseph C. McDilda and Cheryl L. Mitchell. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

Barbara L. Francken's contributions to the field of refrigerated dough manufacturing highlight her role as an influential inventor. Her patented methods continue to impact the food industry, showcasing the importance of innovation in everyday products.