Joseph B Moidl from 6401 Shadyview Ln N, Hassan, MN 55311, age 53, Phone: 7637775266

Name / Title

Company / Classification

Phones & Addresses

Joseph Moidl
Owner

Northern Merchandise Outlet
Ret General Merchandise

1000 4 Ave N, Park Falls, WI 54552
PO Box 490, Park Falls, WI 54552
7157624464

Method Of Reducing Voids In Dough
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US Patent:

20070178208, Aug 2, 2007
Filed:

Jan 31, 2006
Appl. No.:

11/343348
Inventors:

Joseph Moidl - Otsego MN, US
Frank Konkle - Elko MN, US
David Gale - Plymouth MN, US
Vince Pestritto - Sicklerville NJ, US
International Classification:

A21D 10/00
US Classification:

426549000
Abstract:

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Method Of Reducing Voids In Dough
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US Patent:

20110177197, Jul 21, 2011
Filed:

Mar 30, 2011
Appl. No.:

13/075335
Inventors:

Joseph B. Moidl - Otsego MN, US
Frank Konkle - Elko MN, US
David A. Gale - Plymouth MN, US
Vince S. Pestritto - Sicklerville NJ, US
International Classification:

A21D 8/04
US Classification:

426 19
Abstract:

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Method Of Reducing Voids In Dough
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US Patent:

20110223286, Sep 15, 2011
Filed:

May 20, 2011
Appl. No.:

13/112191
Inventors:

Joseph B. Moidl - Otsego MN, US
Frank Konkle - Elko MN, US
David A. Gale - Plymouth MN, US
Vince S. Pestritto - Sickleville NJ, US
International Classification:

A21D 10/02
US Classification:

426 62
Abstract:

Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.

Dough Compositions And Related Methods
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US Patent:

20070014891, Jan 18, 2007
Filed:

May 31, 2006
Appl. No.:

11/444755
Inventors:

David Gale - Plymouth MN, US
Alexander Blissenbach - Woodbury MN, US
Joseph Moidl - Otsego MN, US
Steven Cox - Long Lake MN, US
Vince Pestritto - Sicklerville NJ, US
Jeffrey Reinke - Waconia MN, US
Peter Statt - White Bear Lake MN, US
International Classification:

A21D 8/02
US Classification:

426020000
Abstract:

The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and optional acid and base chemical leavening agent. Dough compositions according to the present invention can be proofed via yeast leavening at a wide variety conditions, such as at ambient temperature or at retarder temperature.

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Joseph B Moidl