Lawrence P Brigl is an accomplished inventor based in Brooklyn Park, MN (US). He has made significant contributions to the field of food technology, particularly in the area of microwavable products. With a total of 2 patents, Brigl has focused on enhancing the quality and tenderness of cooked pancakes.

Latest Patents

Brigl's latest patents include innovative processes for creating misted microwave pancakes. The first patent, titled "Misted Microwave Pancakes," describes a method for improving the tenderness of cooked pancakes that are microwaved. This process involves applying water to the cooked pancake, increasing its moisture content by approximately 6% to 12%, resulting in a final moisture weight of about 45% to 52%. The outcome is a pancake product that boasts improved tenderness compared to other microwavable pancakes that are not treated with water. The second patent, "Process of Making Misted Microwavable Pancakes," outlines a similar approach, emphasizing the importance of moisture in achieving a superior texture.

Career Highlights

Brigl is currently associated with The Pillsbury Company, where he continues to innovate in the realm of food products. His work has contributed to the development of new and improved microwavable options that cater to consumer preferences for convenience and quality.

Collaborations

Throughout his career, Brigl has collaborated with notable colleagues, including Richard L Emanuelson and Rosemary A Miller. These partnerships have likely played a role in the successful development of his patented processes.

Conclusion

Lawrence P Brigl's contributions to the field of food technology, particularly through his patents on misted microwave pancakes, highlight his innovative spirit and dedication to improving consumer products. His work at The Pillsbury Company continues to influence the industry, making microwavable pancakes more enjoyable for everyone.