Thorne R Seese

Title: Thorne R Seese: Innovator in Refrigerated Dough Technology

Introduction

Thorne R Seese is a notable inventor based in Somerset, Wisconsin, recognized for his contributions to the food industry. He holds a patent for a unique refrigerated dough that extends shelf life, specifically made from white wheat flour. His innovative approach has the potential to revolutionize the way raw dough is stored and utilized in various baked goods.

Latest Patents

Seese's patent focuses on a refrigerated dough composition that combines two distinct flour streams. The first stream consists of a non-heat treated low ash and low bran flour, while the second stream includes a heat-treated high ash and high bran flour. This combination results in a white wheat flour that exhibits an extensibility range of 160-180, ideal for sheeted dough manufacturing systems. The processing method ensures that the change in extensibility remains below 20%. The raw dough can be stored in refrigerated conditions for up to 120 days, making it suitable for producing biscuits, rolls, croissants, and similar products.

Career Highlights

Thorne R Seese is affiliated with General Mills, Inc., a leading company in the food industry. His work at General Mills has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in food technology. His patent reflects a significant achievement in enhancing the stability and shelf life of refrigerated dough.

Collaborations

Seese has collaborated with notable colleagues, including David J Domingues and Elliot Augst. These partnerships have likely fostered a creative environment that encourages innovation and the development of new food technologies.

Conclusion

Thorne R Seese's contributions to the field of refrigerated dough technology exemplify the impact of innovation in the food industry. His patented invention not only enhances the shelf life of raw dough but also opens new possibilities for the production of various baked goods.