Daniel Leo Laughlin

US Patent:

D3723526, Aug 6, 1996

Filed:

Oct 12, 1993

Appl. No.:

D/014069

Inventors:

Daniel L. Laughlin - White Bear Lake MN

Assignee:

General Mills, Inc. - Minneapolis MN

US Classification:

D 1106

US Patent:

D3847853, Oct 14, 1997

Filed:

Oct 12, 1993

Appl. No.:

D/014068

Inventors:

Daniel L. Laughlin - White Bear Lake MN

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

0101

US Classification:

D 1106

US Patent:

61655333, Dec 26, 2000

Filed:

Aug 6, 1998

Appl. No.:

9/130676

Inventors:

Daniel L. Laughlin - White Bear Lake MN
Jimmy A. DeMars - Hugo MN
Gregory C. Vargas - White Bear Lake MN

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A21D 1000

US Classification:

426549

Abstract:

In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0. 1 wt-% to about 2.

US Patent:

D3736717, Sep 17, 1996

Filed:

Oct 18, 1993

Appl. No.:

D/014233

Inventors:

Daniel L. Laughlin - White Bear Lake MN
James N. Weinstein - Minneapolis MN

Assignee:

General Mills, Inc. - Minneapolis MN

US Classification:

D 1106

US Patent:

D3687910, Apr 16, 1996

Filed:

Oct 22, 1993

Appl. No.:

D/014474

Inventors:

Daniel L. Laughlin - White Bear Lake MN

Assignee:

General Mills, Inc. - Minneapolis MN

US Classification:

D 1106

US Patent:

58584404, Jan 12, 1999

Filed:

Sep 30, 1996

Appl. No.:

8/723863

Inventors:

Daniel L. Laughlin - White Bear Lake MN
Jimmy A. DeMars - Hugo MN

Assignee:

The Pillsbury Company - Minneapolis MN

International Classification:

A21D 1002

US Classification:

426549

Abstract:

A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and second batters are combined to formulate a dough wherein said dough proofs rapidly and provides a higher specific volume upon baking. A dough composition is formulated from two separate batters, a first batter comprising water and a leavening acid, and a second batter comprising water and a leavening base. When the two batters are combined, with flour, the resulting dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0. 1 wt-% to about 2. 0 wt-% leavening acid; from about 0.

US Patent:

58559450, Jan 5, 1999

Filed:

Sep 30, 1996

Appl. No.:

8/723919

Inventors:

Daniel L. Laughlin - White Bear Lake MN
Jimmy A. DeMars - Hugo MN
Gregory C. Vargas - White Bear Lake MN

Assignee:

The Pillsbury Corporation - Minneapolis MN

International Classification:

A21D 1000

US Classification:

426549

Abstract:

A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.