Andrew Kostka - Rogers MN, US Tracy Vetruba - Buffalo MN, US Bruce Wisnefske - Montrose MN, US Kellie Fischer - Coon Rapids MN, US Gregory Yungner - Champlin MN, US
International Classification:
A21D 10/00
US Classification:
426549000
Abstract:
A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate has at least four sides being connected by at least four non-corner members. When placed in abutting, adjacent relation, a plurality of non-round, preportioned dough intermediates occupies about 80% to about 99.9% of a definable perimeter bounding the plurality of non-round, preportioned dough intermediates. By having less open space, less packaging materials are required and there is reduced opportunity for topical particulates to fall off of the dough intermediates and into unused space.
Sargento Foods
Director - Advanced Manufacturing Operations
Sargento Foods Jan 2017 - Mar 2019
Business Process Owner - Plan To Produce
Sargento Foods Oct 2015 - Dec 2016
Director - Continuous Improvement
Sargento Foods Jan 2011 - Oct 2015
Engineering Director - Manufacturing Systems and Corporate Sustainability
Sargento Foods Jul 2009 - Jan 2011
Senior Engineering Manager - Mfg Innovation
Education:
Marquette University 2006 - 2009
Masters, Business Administration
University of Wisconsin - Madison 1991 - 1997
Bachelors, Mechanical Engineering
Skills:
Manufacturing Process Improvement Lean Manufacturing Continuous Improvement Product Development Packaging 5S Cross Functional Team Leadership Mes Automation Root Cause Analysis Food Industry Supply Chain Process Engineering Supply Chain Management Haccp Six Sigma Business Process Improvement
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