Hackettstown, NJ, United States of America

Brandon Jahner

USPTO Granted Patents = 1 


 

Average Co-Inventor Count = 5.0

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2017

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1 patent (USPTO):Explore Patents

Title: The Innovative Mind of Brandon Jahner

Introduction

Brandon Jahner is an accomplished inventor based in Hackettstown, NJ (US). He has made significant contributions to the field of baking through his innovative methods and formulas. His work focuses on creating shaped baked goods that maintain their form during the baking process.

Latest Patents

Brandon holds a patent for a "Method of making shaped baked goods." This patent discloses systems, methods, and formulas for producing a shaped baked good with a rounded shape. In one embodiment, the formula includes a high melting point fat and a granular sugar at a weight ratio of about 1:1. This unique combination allows for the formation of a rounded cookie piece that minimizes flattening during baking. The cookie composition is created by passing cookie dough between opposing rollers or press plates to form a web. This web is then baked, rehydrated, separated, and deflashed to produce individual rounded cookie pieces. He has 1 patent to his name.

Career Highlights

Brandon is currently employed at Mars, Incorporated, a leading company in the confectionery and food industry. His role involves applying his innovative techniques to enhance product offerings and improve baking processes. His expertise has contributed to the development of new and exciting baked goods.

Collaborations

Brandon collaborates with talented coworkers, including Kenneth Beasley and Shelley Ordiales. Together, they work on various projects that aim to push the boundaries of baking innovation.

Conclusion

Brandon Jahner's inventive spirit and dedication to improving baking methods have made him a notable figure in the industry. His patent for a method of making shaped baked goods showcases his ability to blend creativity with practicality. His contributions continue to influence the way baked goods are produced, ensuring that they maintain their desired shapes and textures.

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