Stuart A. Cochran - Tarrytown NY Steven J. Goll - McFarland WI Howard C. Lippincott - Madison WI Gary A. Winkler - Cottage Grove WI
Assignee:
Kraft Foods, Inc. - Madison WI
International Classification:
A21D 1300
US Classification:
426549
Abstract:
A baked pizza crust is provided having a water activity in the range of about 0. 6-0. 85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to said base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.
Process For Preparing Shelf-Stable, Intermediate-Moisture Potatoes
Dominic J. Vellucci - Yonkers NY Charles R. Mason - Yonkers NY Stuart A. Cochran - Tarrytown NY Edward C. Coleman - New Fairfield CT Dalip K. Nayyar - Washingtonville NY
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23L 1216 A23L 1217
US Classification:
426242
Abstract:
Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0. 85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200. degree. F. (93. 3. degree. C. ) where the solution contains at least 5% sodium chloride and at least 10% glycerol.
Stuart A. Cochran - Tarrytown NY Steven J. Goll - McFarland WI Howard C. Lippincott - Madison WI Gary A. Winkler - Cottage Grove WI
Assignee:
Kraft Foods, Inc. - Madison WI
International Classification:
B65D 8500
US Classification:
426120
Abstract:
A baked pizza crust is provided having a water activity in the range of about 0. 6-0. 85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to the base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.
Method Of Imparting Resistance To Moisture And Texture Degradation To A Baked Product
Mark R. Barrett - Madison WI Stuart A. Cochran - Tarrytown NY Steven J. Goll - McFarland WI
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A21D 1500
US Classification:
426 20
Abstract:
A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.
Name / Title
Company / Classification
Phones & Addresses
Stuart Cochran Vice-President
EVOLVING SYSTEMS, INC Custom Computer Programing
16 Rose St, Putnam Valley, NY 10579 8455288748
Stuart Cochran Director
Flamingo Island Property Owners Association, Inc
PO Box 501212, Marathon, FL 33050 845 Copa D Oro, Marathon, FL 33050
Following a report in the Financial Times suggesting the Silicon Valley giant is building a professional social network, Huddle CTO Stuart Cochran, said: "Yes, it may have gained the trust of 864 million daily active users worldwide, but it now has to win over enterprises and their IT departments be