Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.
- Plano TX, US Kiran ANNAPRAGADA - Plano TX, US Vamshidhar PUPPALA - McKinney TX, US Ngoc TRINH - Dallas TX, US Chad WOELFLE - Plano TX, US
Assignee:
FRITO-LAY NORTH AMERICA, INC. - Plano TX
International Classification:
A21D 13/00
US Classification:
426 94, 426302, 118 20
Abstract:
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%.
Texas Tech University Health Sciences Center 2012 - 2016
Doctorates, Doctor of Pharmacy, Pharmacy
Keio University 2015
The University of Texas at Arlington 2008 - 2012
Bachelors, Bachelor of Science
Skills:
Pharmacy Hospitals Medication Therapy Management Research
Global Product Discovery Innovation, Head Research Chef
Pepsico
Global Product Discovery Innovation, Head Research Chef
Pepsico Jul 2010 - Feb 2015
Research Product Development Chef
Pepsico Jul 2010 - Feb 2015
Global Culinary Snacks Innovation R and D Chef
Wolfgang Puck Jul 2008 - May 2010
Head Pastry and Savoury Chef
Food Friends and Co. Jun 2007 - Jun 2008
Executive Pastry Chef
Education:
Orange Coast College 2010 - 2012
El Centro College 2005 - 2007
Associates, Associate of Arts, Culinary Arts
Dallas County Community College 2005 - 2007
Associates, Associate of Arts, Culinary Arts
Skills:
Food Culinary Skills Menu Development Catering Ingredients Pastry Restaurants Chef Food Industry Food Processing Product Development Food Science Baking Food Service Management Flavors Leadership Customer Service Customer Insight Training Food Safety Food and Beverage Restaurant Management Retail Recipes Hospitality Haccp Fine Dining Hazard Analysis and Critical Control Points Research and Development Food Manufacturing Cross Functional Team Leadership Rapid Prototyping Co Creation Project Management Innovation Development Strategy Communication Consumer Insight Product Management Food Demonstrations Sustainable Product Development Public Speaking Microsoft Office Google Suite Food Pairing Health and Wellness
Certifications:
Certified Research Chef Certificate In Meditation Certificate In Mindfulness