Paul Henderson

Title: Paul Henderson: Innovator in Dough Production Technology

Introduction

Paul Henderson is a notable inventor based in Farmington, MN (US). He has made significant contributions to the field of food technology, particularly in the production of dough products. With a total of 3 patents to his name, Henderson has developed innovative methods that enhance the efficiency and quality of dough processing.

Latest Patents

Henderson's latest patents include a "Rotary Dough Cutter and Method of Operation." This invention features a rotary dough cutter that consists of a shaft, multiple walls extending radially outward, and several interior blades. The design allows for the production of a plurality of dough pieces from a dough sheet, utilizing molds defined by the walls. The interior blades score the dough pieces, which are then proofed and frozen for later use. Another significant patent is the "Apparatus and Method for Producing Scored Dough Pieces." This method involves pinching the upper skin of an un-proofed dough body to the lower skin and scoring it before freezing. This innovative approach allows for mass production of un-proofed dough pieces, ensuring efficiency in the manufacturing process.

Career Highlights

Henderson is currently employed at General Mills, Inc., where he continues to apply his expertise in dough production technology. His work has contributed to advancements in the food industry, particularly in the area of frozen dough products.

Collaborations

Throughout his career, Henderson has collaborated with talented individuals such as Kara M. Hobart and Christopher Crosby. These partnerships have fostered a creative environment that encourages innovation and the development of new technologies.

Conclusion

Paul Henderson's contributions to dough production technology exemplify the impact of innovation in the food industry. His patents reflect a commitment to improving manufacturing processes and product quality. Through his work at General Mills, Inc., Henderson continues to shape the future of dough processing.