William John Entenmann Deceased26 Beech Rd, Islip, NY 11751

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William Entenmann Phones & Addresses

19 Beech Rd, Islip, NY 11751

19A Beech Rd, Islip, NY 11751

26 Beech Rd, Islip, NY 11751

Riviera Beach, FL

Grand Isle, LA

Baton Rouge, LA

Summerland Key, FL

Elkton, MD

Old Westbury, NY

Bay Shore, NY

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Entenmann's

William Entenmann learned the love of baking from his father in the family bakery business in Stuttgart, Germany. In 1898, William Entenmann and his family ...

Us Patents

Process For Preparing Baked Goods Containing Fibers And Hydrocolloids

US Patent:

5403610, Apr 4, 1995

Filed:

Dec 15, 1992

Appl. No.:

7/965390

Inventors:

Gregory B. Murphy - Sands Point NY
Kevin W. Lang - Lloyd Neck NY
Barry N. Frake - Northport NY
William J. Entenmann - Islip NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A21D 800

US Classification:

426549

Abstract:

Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0. 8-6:1. 1-4. 5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Process For Preparing Baked Goods Using Hydrated Polysaccharide Hydrocolloid, Insoluble Fiber And Protein

US Patent:

5133984, Jul 28, 1992

Filed:

Jun 15, 1990

Appl. No.:

7/540433

Inventors:

Gregory B. Murphy - Sands Point NY
William J. Entenmann - Islip NY
Kevin W. Lang - Lloyd Neck NY
Barry N. Frake - Northport NY

Assignee:

Kraft General Foods, Inc. - Glenview IL

International Classification:

A23L 110
A21D 802

US Classification:

426496

Abstract:

Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0. 8-6:1. 1-4. 5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

Polysaccharide Hydrocolloid-Containing Food Products

US Patent:

5336515, Aug 9, 1994

Filed:

Dec 15, 1992

Appl. No.:

7/965389

Inventors:

Gregory B. Murphy - Sands Point NY
Kevin W. Lang - Lloyd Neck NY
Barry N. Frake - Northport NY
William J. Entenmann - Islip NY

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23L 10534
A23L 1054

US Classification:

426573

Abstract:

Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0. 2-3. 5:1. 1-4. 5. These materials are preferably added to the food product as an aqueous dispersion. The aqueous dispersion preferably also contains a protein material. This invention is particularly useful in the preparation of fat-free food products.

Glaze Composition For Bakery Products

US Patent:

4645674, Feb 24, 1987

Filed:

Jul 6, 1984

Appl. No.:

6/628534

Inventors:

Keven W. Lang - RiverVale NJ
George M. Eberhardt - Sayville NY
William J. Entenmann - Islip NY
Frank P. Shipman - Islip NY

Assignee:

Entemann's Inc. - Bayshore NY

International Classification:

A21D 1508

US Classification:

426 94

Abstract:

A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D. E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry onto the surface of said bakery product. The glaze composition may further comprise edible acid, a relatively low level of preservative and may optionally include a sugar.

Possible Relatives

Rick A Entenmann William R Stamps William J Stanaland William J Stancil William R Standifer William W Standiford William J Standish William R White William L Jolly William M Stank

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