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Gregg J Moder

from Saint Paul, MN
Age ~74
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Also known as:
Gregg C Moder, Gregg B Moder, Gregg I Moder, Gregory J Moder, Moder Cregg
Phone and address:
948 Lydia Ave, Saint Paul, MN 55113
(651) 486-3941
Related to:
Jeffery Thomas Wilson, 63Cassandra Wilson, 62Katie Wilson, 29Bridget Wilson, 35Marla Gonzales, 64
Connected to:
Jeffrey L Moder, 37Penny K Moder, 62Stacey E Moder, 62Nicole L Moderhock, 38Brenda L Moderow, 51Justin J Moderow, 44Michele L Moderski, 58Jay S Moderson, 44Kelly J Moderson, 40Dusty R Modert, 49

Gregg Moder Phones & Addresses

  • 948 Lydia Ave, Roseville, MN 55113 (651) 486-3941
  • 948 Lydia Dr W, Saint Paul, MN 55113 (651) 486-3941
  • Isle, MN
  • 4128 23Rd St, Minneapolis, MN 55407 (651) 486-3941
  • Ramsey, MN
  • 948 Lydia Dr W, Saint Paul, MN 55113 (763) 689-4634

Work

Position: Scientist

Education

School / High School: University of Wisconsin

Industries

Food Production

Resumes

Resumes

Gregg Moder Photo 1

Scientist

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Location:
Saint Paul, MN
Industry:
Food Production
Work:

Scientist
Education:
University of Wisconsin
Kansas State University
Masters

Publications

Us Patents

Freezer-To-Oven, Laminated, Unproofed Dough And Products Resulting Therefrom

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US Patent:
6579554, Jun 17, 2003
Filed:
Dec 29, 2000
Appl. No.:
09/751510
Inventors:
Gregg Moder - Roseville MN
Carina Cammarota - Minneapolis MN
Melissa Hajovy - Eden Prairie MN
Assignee:
The Pillsbury Company - Minneapolis MN
International Classification:
A21D 800
US Classification:
426549, 426502, 426446
Abstract:
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternate with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0. 8 cc/g to  cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.

Compositions And Methods Relating To Freezer-To-Oven Doughs

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US Patent:
6884443, Apr 26, 2005
Filed:
Aug 7, 2003
Appl. No.:
10/636787
Inventors:
David J. Domingues - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills, Inc. - Minneapolis MN
International Classification:
A21D008/04
US Classification:
426 19, 426 20
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared sing a metabolized portion of dough comprising bubbles, metabolically and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening or modified atmosphere packaging.

Dough Composition

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US Patent:
7341753, Mar 11, 2008
Filed:
Feb 28, 2005
Appl. No.:
11/068333
Inventors:
David J. Domingues - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 10/00
US Classification:
426 10, 426 20, 426 27, 426 61, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Dough Composition

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US Patent:
7371421, May 13, 2008
Filed:
Feb 28, 2005
Appl. No.:
11/068332
Inventors:
David J. Domingues - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 10/00
US Classification:
426 10, 426 20, 426 27, 426 61, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Preservative Systems For Extending Shelf Life Of Food Intermediates Through Microbial And Enzymatic Control In Non-Modified Atmosphere

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US Patent:
20080069928, Mar 20, 2008
Filed:
Oct 6, 2004
Appl. No.:
11/576493
Inventors:
Gregg Moder - Roseville MN, US
Polam Reddy - Apple Valley MN, US
Soumya Roy - Plainville MA, US
Jean Weber - Maple Grove MN, US
Lauren Shimek - San Leandro CA, US
Liza Levin - Plymouth MN, US
International Classification:
A21D 2/00
A21D 2/06
A21D 2/08
A21D 2/14
A21D 2/22
A21D 2/28
A21D 2/30
A21D 8/02
US Classification:
426271000, 426331000, 426504000, 426532000, 426541000, 426544000, 426549000, 426556000, 426559000, 426654000
Abstract:
A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. The method of preparing and extending the shelf life of farinaceous food intermediates and farinaceous food intermediates having long shelf life are also described.

Compositions And Methods Relating To Freezer-To-Oven Doughs

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US Patent:
20080181984, Jul 31, 2008
Filed:
Mar 28, 2008
Appl. No.:
12/057542
Inventors:
DAVID J. DOMINGUES - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
International Classification:
A21D 8/04
A21D 10/02
US Classification:
426 20, 426 63, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Batter Compositions And Methods Of Preparing And Using Same

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US Patent:
20110129575, Jun 2, 2011
Filed:
May 10, 2006
Appl. No.:
12/299911
Inventors:
Weijie Li - Gem Lake MN, US
Gregg J. Moder - Roseville MN, US
Tonya C. Schoenfuss - Buffalo MN, US
Liza B. Levin - Plymouth MN, US
Debra L. Patterson - Minnetonka MN, US
Stephen Green - Plymouth MN, US
International Classification:
A21D 10/04
A21D 2/00
B65D 81/34
A21D 13/06
US Classification:
426 94, 426552, 426622, 426113
Abstract:
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.

Dough Composition

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US Patent:
20130196026, Aug 1, 2013
Filed:
Feb 4, 2013
Appl. No.:
13/758479
Inventors:
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 8/04
US Classification:
426 19, 426 62, 426 63
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
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Gregg J Moder from Saint Paul, MN, age ~74 Get Report