Ngoc My Trinh

US Patent:

20130196033, Aug 1, 2013

Filed:

Feb 1, 2012

Appl. No.:

13/363809

Inventors:

Ashish ANAND - Plano TX, US
Vamshidhar PUPPALA - McKinney TX, US
Pramila SRIVASTAVA - Allen TX, US
Ngoc TRINH - Dallas TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A21D 13/06
A21D 2/08
A21D 13/04
A21D 8/02

US Classification:

426 94, 426559, 426558, 426446, 426 19, 426298, 426296

Abstract:

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.

US Patent:

20140255556, Sep 11, 2014

Filed:

Mar 5, 2013

Appl. No.:

13/785929

Inventors:

- 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%.