Company Filing History:
4 out of 968 
2 out of 290 
1 out of 2 Years Active: 1996-2000
Title: **Daniel L. Laughlin: A Pioneering Inventor in Dough Preparation**
Introduction
Daniel L. Laughlin, located in White Bear Lake, MN, is an accomplished inventor with a focus on innovative methods for dough preparation. With a total of seven patents to his name, Laughlin has made significant contributions, particularly in the baking industry, enhancing the quality and efficiency of dough production.
Latest Patents
Among his latest patents, Laughlin has developed methods for preparing dough compositions that incorporate unique formulations of batters. One notable patent describes a method where a batter consisting of water, a leavening agent, and flour is formed. Subsequently, a complementary leavening agent, additional flour, and other minor ingredients are mixed into the batter, resulting in a uniform dough. This method allows the dough to achieve a higher specific volume upon baking, ranging from approximately 2 cc/gm to 6 cc/gm. Another innovative approach involves creating two separate batters—one containing water and a leavening acid and the other consisting of water and a leavening base. These batters are combined with flour, allowing for rapid proofing and achieving specific volumes of about 2 cc/g to 5 cc/g.
Career Highlights
Daniel has had a distinguished career, working with notable companies such as General Mills, Inc. and The Pillsbury Company. His work in these organizations has been instrumental in advancing dough preparation technologies. With a keen understanding of baking processes and ingredients, he has created several patented methods that have enhanced product quality and consumer satisfaction.
Collaborations
Throughout his professional journey, Laughlin has collaborated with esteemed colleagues, including Jimmy A. Demars and Gregory C. Vargas. Their teamwork has played a pivotal role in the development and refinement of innovative dough preparation techniques, leading to the successful commercialization of his patented inventions.
Conclusion
In summary, Daniel L. Laughlin is a pioneering inventor whose contributions to dough preparation methods have significantly impacted the baking industry. With seven patents highlighting his expertise and innovative spirit, Laughlin's work continues to inspire advancements in food technology. His collaborative efforts and industry experience reflect a commitment to excellence in his field, ensuring that his legacy will be felt for years to come.