Rich Products Corporation

Walmart Apollo, LLC

Rohit Jalali

Praveen Upreti

Melissa D Haller

William E Grieshober, Jr

John S Roberts

Nikolay Shkolnik

David E Moomaw

Christopher Vincent Tirone

Noel Galluch

Dmitry Ivanovich Pivunov

Timothy A Falken

Ilya Y Ilyin

Pavel Yurievich Koblents

Michael Fuchs

Steven A Franz

Theodore Watson Rich

Joseph Victor Bisacca

Kristin Alongi

Lisa Augustine

Shari R Baxter

Renee LaLonde

Kerry Marshal Chace

Sonney George

Jeffrey B Ferrell

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

Systems and methods for utilizing a sonication probe to cook rice

Systems and methods are provided herein for producing and vending ice in an energy-efficient manner. A system for producing and vending ice comprises: an ice-making device configured to manufacture ice; a reservoir coupled to the ice-making device and configured to store the manufactured ice manufactured; and a control circuit communicatively coupled to the ice-making device, the control circuit configured to: determine a beginning ice inventory at a first time; determine a predicted ice demand for a first period, wherein the predicted ice demand is a function of at least a historical factor, a weather factor, a customer social event factor, and a public social event factor; determine an ice manufacturing quantity based on the beginning ice inventory, the predicted ice demand, and a manufacturing capacity of the ice-making device; and cause the ice-making device to produce an amount of ice consistent with the determined ice manufacturing quantity.

Energy-efficient systems and methods for producing and vending ice

An optimal package structure and an amount of refrigerant to insert into the package structure are determined based upon product information, consumer preference information, and weather information. The optimal package structure and the amount of refrigerant are an optimized combination that is effective to both protect the product from damage and preserve the product from spoilage. A package is constructed to contain the product according to the optimal package structure and the amount of refrigerant is inserted into the structure.

System and method for package construction

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a system for utilizing a sonication probe to cook rice including a housing; a pH sensor; a temperature sensor; a viscosity sensor; an ultrasonic generator; a memory; and a control circuit configured to: receive a desired shelf life value of one or more shelf life values; obtain a first predetermined combination of a plurality of different predetermined combinations corresponding to the desired shelf life value; control an operation of the ultrasonic generator; determine the pH value, the temperature value, and the viscosity value; determine whether each of the pH value, the temperature value, and the viscosity value are respectively within a corresponding threshold; and in response, cause the ultrasonic generator to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

Dough packaging and method of dough processing

Dough packaging and method for dough processing

A dispensing device having a housing capable of receiving a pre-packaged charge of pre-whipped topping or icing. The housing has an inner wall with a slot formed therein for receiving a rack that is capable of rotational and translational motion within the slot. The rack has a set of gear teeth that engage with a catch on a plunger. The piston moves in the axial direction to force the pre-whipped topping or icing through the outlet in its packaging. The catch on the piston is locked in one direction and pivots in the opposite direction such that the rack engages with the piston when it moves in a first direction and the rack disengages with the piston when it is moved in a second direction opposite the first direction.

Dispensing device

A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.

Method for reducing proofing time for baked and other products

A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.

Heat-treated flour

Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.

Systems and methods for selecting flour

The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.

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Ridgeway, Canada

Rohit Jalali