Company Filing History:
Years Active: 2011-2020
Title: The Innovations of Elliot Augst
Introduction
Elliot Augst is a notable inventor based in Minneapolis, MN, with a focus on advancements in food technology. He holds a total of four patents, showcasing his commitment to innovation in the industry. His work primarily revolves around improving the quality and shelf life of food products.
Latest Patents
One of Elliot's latest patents is for a refrigerated dough with an extended shelf life made from white wheat flour. This innovative dough is created using a combination of a non-heat treated low ash and low bran flour stream, along with a heat-treated high ash and high bran flour stream. The resulting white wheat flour exhibits an extensibility in the range of 160-180, making it suitable for sheeted dough manufacturing systems. Importantly, the processing method ensures that the change in extensibility is less than 20%. This raw dough can be packaged and stored in a refrigerated condition for up to 120 days, allowing for the production of biscuits, rolls, and croissants. Additionally, Elliot has developed a method for expressing the protein quality of flour. This method involves mixing a grain powder composition with water and applying mechanical energy, which is measured through torque. The protein quality is then expressed as a function of this mechanical energy and compared to a standard.
Career Highlights
Elliot has made significant contributions to the food industry through his work at General Mills, Inc. and General Mills IP Holdings II, LLC. His experience in these companies has allowed him to develop and refine his innovative ideas, leading to the successful patenting of his inventions.
Collaborations
Elliot has collaborated with notable coworkers, including Craig A. Dowd and James P. Michaels. Their combined expertise has contributed to the successful development of innovative food technologies.
Conclusion
Elliot Augst's contributions to food technology through his patents demonstrate his dedication to innovation and improvement in the industry. His work continues to influence the way food products are developed and preserved.