This inventor holds 2 USPTO granted patents. Top assignee: The Pillsbury Company. Active years: 2002-2005.
Location History:
- Eden Prairie, MN (US) (2002)
- Edina, MN (US) (2005)
Company Filing History:
Years Active: 2002-2005
Title: Cherie Floyd: Innovator in Scoopable Dough Technology
Introduction
Cherie Floyd is a notable inventor based in Edina, MN (US). She has made significant contributions to the food industry, particularly with her innovative scoopable dough technology. With a total of 2 patents, her work has garnered attention for its practical applications in various culinary creations.
Latest Patents
Cherie Floyd's latest patent focuses on a scoopable dough and the products resulting therefrom. This unique dough can be utilized to prepare a wide range of items, including cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, and cobbler-type crusts. The scoopable dough exhibits desirable viscoelastic properties and remains shelf-stable without requiring storage in a deoxygenated or hermetically sealed container at freezing and refrigeration temperatures. The formulation includes flour, a protein supplement, shortening, a humectant, and a leavening system, with the flour-to-water ratio ranging from about 2:1 to about 1:1. Additionally, the dough can incorporate various agents such as texture-modifying agents, emulsifiers, hydrocolloids, nutritional supplements, flavorings, and shelf-life stabilizers.
Career Highlights
Cherie Floyd is currently associated with The Pillsbury Company, where she continues to innovate in the field of food technology. Her work has not only advanced the capabilities of dough products but has also contributed to the efficiency and convenience of food preparation.
Collaborations
Cherie has collaborated with notable coworkers, including Mounir El Hmamsi and Leola Henry, who have supported her innovative endeavors in the food industry.
Conclusion
Cherie Floyd's contributions to scoopable dough technology exemplify her commitment to innovation in the culinary field. Her patents reflect a blend of creativity and practicality, making her a significant figure in food technology.