General Mills, Inc.

Shannyn Stuart

Ralph A Stenvik

Zachary Harder

Todd A Rasmussen

Bruce D Larson

Michele K Wolf

Roberta M Langenfeld

Karla M Fuentes

Lisa Swanson

Maeve C Murphy

Jerry L Fultz

Jose Antonio Maldonado

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Cultured dairy products and method of preparation

A waffle sandwich maker includes first and second waffle plates which contact a food product during preparation of the food product. The first waffle plate includes a plurality of protrusions defining a plurality of channels, a female connector having a hole, a male connector having a protrusion and a first spacer extending inward relative to the plurality of protrusions. The pluralities of protrusions and channels create depressions and ridges in the food product. The protrusion of the male connector and the hole of the female connector of the first waffle plate mate with a hole of a female connector and a protrusion of a male connector of the second waffle plate. The first spacer contacts the second waffle plate during preparation of the food product, which includes an outer dough encapsulating a filling, to maintain the first waffle plate spaced at least approximately 0.5 inches from the second waffle plate.

Waffle sandwich maker and method of preparing a food product with the waffle sandwich maker

Waffle plate

Growing community of inventors

Wheaton, IL, United States of America

Shannyn Stuart