The Pillsbury Company

General Mills, Inc.

Westrock Shared Services, LLC

University of Maine System

Bellisio Foods, Inc.

Boston Scientific Scimed, Inc.

Matthew Woodard Lorence

Peter S Pesheck

Michael R Perry

George A Tuszkiewicz

Michael Albert Bilodeau

Kevin M Simpkins

Ronald R Lentz

Mark A Paradis

David A Kirk

Dan J Wendt

Diane R Rosenwald

Michael J Rice

Scott Kackman

Jonathon D Kemske

Laura M Hansen

Jonathan D Kemske

William E Sloan

Shomo, Jr, Robert B

David H Larkey

Jeffrey D Reinke

Sheryl L Smith

Thomas R Frigge

Brian Robert Anderson

John Eger, Jr

Alvaro Santos

Diane Phillips

Gwen E DeVay

Kathleen H Anderson

Craig Shevlin

The present disclosure relates to paperboard having an improved basis weight to bending strength relationship and methods of making paperboard having an improved basis weight to bending strength relationship. In particular, a paperboard provided herein includes a refined cellulose in at least 1 ply.

Paperboard product

A retail ready package configured for division into two separate product display cases is disclosed wherein two rows of products are arranged side-by-side within the package in a vertical front facing display orientation relative to the left and right lower front panels of the package.

Retail ready harness style wrap around split case

A package may include a front panel and a back panel opposite the front panel, each including a top end and a bottom end, and a first side panel and a second side panel each extending between the front panel and the back panel. The front panel includes a front panel perforation extending from the first side panel to the second side panel. The back panel includes a back panel perforation extending from the first side panel to the second side panel. The front panel perforation and the back panel perforation may be disposed between the top and bottom ends of the front and back panels, respectively. The first side panel includes a first side panel perforation extending from the front panel perforation to the back panel perforation. The second side panel includes a hinge element extending from the front panel perforation to the back panel perforation.

Package opening feature

The present invention relates to a compartment container that includes one or more secondary reservoir package(s). More specifically, the present invention relates to a tubular containers, such as containers made of composite material (e.g. paperboard) with end caps for packaging refrigerated dough products. The tubular containers house one or more reservoir package(s) that are formed from one or more flexible materials (e.g. polymeric films) and are used to retain condiments, fruits, icings, spices, nuts, candies or any other ancillary ingredient(s).

Compartment container including a secondary reservoir package

A pan for baking a batter or dough to provide a baked good, such as muffins or cupcakes. The pan includes a raised perimeter wall that acts as a shield or baffle to provide consistent air flow over the batter or dough during baking. The resulting baked goods have improved baked properties. A preferred muffin pan is disclosed.

Bakeable muffin pan, and use thereof

The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.

Freezer to oven dough products

A reflective temperature compensating microwave susceptor is disclosed. The susceptor has a microwave interactive heating layer which may be characterized in various ways. In one aspect, the microwave interactive heating layer is operable to provide an increase in reflectance by several factors during heating from 23.degree. C. to 250.degree. C. The microwave interactive heating layer may have a surface resistance that decreases significantly from 23.degree. C. to 250.degree. C. In another aspect, the microwave interactive heating layer may have an electrical conductivity which increases significantly from 23.degree. to 250.degree. C. The microwave interactive heating layer is preferably formed as a thin film deposited upon a substrate, preferably a sheet of polyester. The coated polyester is adhesively bonded to a support member. The microwave interactive heating layer preferably comprises TiO.sub.x, where x has a value between two and one. Most preferably, the microwave interactive heating layer predominantly comprises Ti.sub.2 O.sub.3.

Reflective temperature compensating microwave susceptors

A method and apparatus is disclosed for a system for heating food products in a variety of microwave ovens. The invention allows the temperature profile of the food product to be set at a predetermined level. A grid is used in combination with a conductive ring. There is preferably a spacing between the grid and the surface of the food product between about 0.25 inch and about 2.4 inches, a margin between openings in the grid between about 0.6 inch and about 1.8 inches, and the openings in the grid are of a size between about 0.75 inch and about 1.75 inches. A single iris embodiment is disclosed. The single iris may be in contact with the surface of the food product or spaced therefrom. An embodiment is also disclosed wherein a grid is in contact with the food surface.

Method and apparatus for adjusting the temperature profile of food

A susceptor for heating a food substance in a microwave oven is disclosed which has a thin film of metal deposited on a dimensionally stable dielectric substrate, such as paper. Substrate having a rough surface may be used. Preferably, the susceptor has a complex impedance measured prior to heating, at the frequency of the microwave oven, which has a real part between 30 and 2000 ohms per square. The preferred thickness of the thin metal film is related to the smoothness of the paper substrate. A substrate having a surface smoothness, expressed as an arithmetic average roughness, greater than 0.5 microns may be used with the present invention. The metal film is preferably aluminum having a thickness between 50 Angstroms and 600 Angstroms. The substrate may be coated with coatings such as clay. Clay coated paper substrates having a thin film of metal deposited thereon exhibit improved stability of performance characteristics during microwave heating.

Susceptor for heating foods in a microwave oven having metallized layer

A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent product.

Method of microwave heating of starch-based products

Growing community of inventors

Plymouth, MN, United States of America

Matthew Woodard Lorence