The Pillsbury Company

General Mills, Inc.

Other

James R Evans

James W Finkowski

Daniel J Lewandowski

Gene A Russel

Randall D Jessup

Leslie L Skarra

Ernst Graf

Katy Ghiasi

Annavarapu S Murty

A dough cutting apparatus is suitable for cutting a sheet of dough. The dough cutting apparatus includes a structure defining a blunt dough engaging portion. The present invention can be embodied in a number of different ways, including a wheel cutter, a rotary drum cutter, a reciprocating head cutter, or another cutter.

Blunt edge dough cutter

An apparatus and method for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

Apparatus for cutting and positioning dough in a pan

An apparatus for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

A method for cutting a sheet of dough and delivering a cut dough portion to a surface of a pan. A cutting ring having a cutting edge is positioned on an upper surface of a pan. A sheet of dough above at least a surface of the pan is pressed against the upper cutting edge to fall onto the dough receiving surface.

Method for cutting and positioning dough in a pan

A soil amendment is disclosed containing, by volume, about 20 to 60% cross-cut redwood grains or ground redwood bark of a particle size substantially in the range of 0.5 to 3 mm, about 15 to 50% grape pumice, about 0 to 20% cross-cut fir grains of a particle size substantially in the range of 0.5 to 3 mm, about 0 to 20% agricultural pumice and about 0 to 25% aged whole rice hulls.

Soil amendment

A food shell with improved distribution quality, eating texture and resistance to breakage or fracture is provided. A food shell is formed from a cereal grain, for example, wheat or corn, and is processed to form a blistered texture during a cook step. During cooking, the shell develops a controlled delaminated texture and is cooked adequately to make an integral shell in the desired shape. After cooking a softening agent is added to the shell to soften it for delivery to consumer without breakage. By controlling the delaminated structure, the degree of cooking and the final plasticizer content, the cooked shell, if cooked further, will produce a light, crisp and tender shell.

Food shell and method of manufacture

An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.

Growing community of inventors

Apple Valley, MN, United States of America

James R Evans