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Veldon M Hix

from Salt Lake City, UT
Deceased
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Also known as:
Veldon Max Hix
Related to:
Anna L Mcdonald, 53John Taggart Karren, 55Con HixConn Hix, 55Michelle C Karren, 57
Connected to:
Alexis Hix, 65Amberly C Hix, 42Barry G Hix, 56Blake A Hix, 49Crystal L Hix, 45Ethan D Hix, 28Jamee F Hix, 47Jeremiah W Hix, 41Justin H Hix, 37Kay Hix, 51

Veldon Hix Phones & Addresses

  • Salt Lake City, UT
  • Rigby, ID
  • 163 145, Idaho Falls, ID 83401 (208) 529-3917
  • Logan, UT

Resumes

Resumes

Veldon Hix Photo 1

Veldon Hix

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Location:
163 west 145 north, Idaho Falls, ID 83401
Industry:
Food Production
Work:
Miles Willard Technologies
Manager
Languages:
English
Veldon Hix Photo 2

Retired

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Location:
Salt Lake City, UT
Industry:
Research
Skills:
Research
Microsoft Excel
Teaching
Microsoft Office
Public Speaking
Strategic Planning

Business Records

Name / Title
Company / Classification
Phones & Addresses
Veldon Hix
Finance Manager
Miles Willard Technologies
Hospital & Health Care · Commercial Physical Research Management Consulting Services · Accountant
655 W Sunnyside Rd, Idaho Falls, ID 83402
PO Box 1747, Idaho Falls, ID 83403
(208) 523-4741

Publications

Us Patents

Process And Product Of Making A Snack From Composite Dough

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US Patent:
53667492, Nov 22, 1994
Filed:
May 19, 1993
Appl. No.:
8/064544
Inventors:
Bradley C. Frazee - Idaho Falls ID
Clifford A. Stubbs - Iona ID
Veldon M. Hix - Idaho Falls ID
Miles J. Willard - Idaho Falls ID
International Classification:
A21D 802
US Classification:
426549
Abstract:
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting the dough sheet into a multiplicity of dough preforms, and frying the preforms to produce a snack with discontinuous characteristics.

Controlled Surface Bubbling Fabricated Snack Products

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US Patent:
49942956, Feb 19, 1991
Filed:
Aug 4, 1989
Appl. No.:
7/390368
Inventors:
David Holm - Idaho Falls ID
Veldon M. Hix - Idaho Falls ID
Miles J. Willard - Idaho Falls ID
International Classification:
A23B 403
A21D 1000
US Classification:
426549
Abstract:
The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Method For Controlling The Surface Bubbling Of Fabricated Snack Products

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US Patent:
49313037, Jun 5, 1990
Filed:
Jan 15, 1988
Appl. No.:
7/144880
Inventors:
David Holm - Idaho Falls ID
Veldon M. Hix - Idaho Falls ID
Miles J. Willard - Idaho Falls ID
International Classification:
A21D 1300
A23B 404
US Classification:
426549
Abstract:
The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Fried Snack Product Having Dockering Holes Therein

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US Patent:
48897370, Dec 26, 1989
Filed:
Jun 20, 1988
Appl. No.:
7/220947
Inventors:
Miles J. Willard - Idaho Falls ID
Kyle E. Dayley - Rigby ID
Veldon M. Hix - Idaho Falls ID
David A. Holm - Idaho Falls ID
International Classification:
A23L 1217
US Classification:
426550
Abstract:
Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Float-Frying And Dockering Methods For Controlling The Shape And Preventing Distortion Of Single And Multi-Layer Snack Products

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US Patent:
46506870, Mar 17, 1987
Filed:
Feb 5, 1986
Appl. No.:
6/826233
Inventors:
Miles J. Willard - Idaho Falls ID
Kyle E. Dayley - Rigby ID
Veldon M. Hix - Idaho Falls ID
David A. Holm - Idaho Falls ID
International Classification:
A23L 101
US Classification:
426438
Abstract:
A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil. The technique of preventing overturning in the fryer includes maintaining smooth oil flow through the shallow portion of the fryer and controlling the velocity of the pieces passing through that portion of the fryer in relation to the velocity at which the pieces are fed into the fryer.

Method For Preventing Distortion In The Shape Of Fried Strand-Like Expanded Snacks

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US Patent:
48791261, Nov 7, 1989
Filed:
Dec 9, 1985
Appl. No.:
6/806128
Inventors:
Miles J. Willard - Idaho Falls ID
Jane J. Arnold - Idaho Falls ID
Veldon M. Hix - Idaho Falls ID
International Classification:
A21D 236
A23L 1217
A23P 114
US Classification:
426272
Abstract:
A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids, masa, and/or one or more cereal flours, with a moisture content of about 35% to 60% at the time of frying. An amount of ungelatinized starch can be present in the dough when fried. In one embodiment, the dough is extruded as a pair of separate long, thin strands which are formed into a composite dough piece by adhering the strands by surface contact along the long dimension of the strands. The two adherent strands can be straight solid dough pieces in side-by-side contact, or the strands can be twisted together to form a braid. In another embodiment, a sheeted dough piece can be slit lengthwise along its center and partially through the depth of the dough piece to form the equivalent of a pair of adhering strands. The composite dough piece is immediately fried following the forming step, producing an expanded finished snack that is essentially straight with a shape virtually free of distortion.

Method For Controlling Puffing Of A Snack Food Product

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US Patent:
48897337, Dec 26, 1989
Filed:
Dec 8, 1988
Appl. No.:
7/282936
Inventors:
Miles J. Willard - Idaho Falls ID
Kyle E. Dayley - Rigby ID
Veldon M. Hix - Idaho Falls ID
David A. Holm - Idaho Falls ID
International Classification:
A23L 1217
US Classification:
426438
Abstract:
Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

Corn Rings And Method Of Manufacture

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US Patent:
51925745, Mar 9, 1993
Filed:
Dec 13, 1991
Appl. No.:
7/806627
Inventors:
Dewey R. Hunt - Idaho Falls ID
Veldon M. Hix - Idaho Falls ID
Miles J. Willard - Idaho Falls ID
Kyle E. Dayley - Rigby ID
International Classification:
A23L 110
US Classification:
426549
Abstract:
A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution with most of the corn retained on a #40 or #60 mesh screen. The corn is comminuted by impelling whole cooked corn kernels against a blade and through a screen having a ratio of open area screen material of from about 1:1 to about 3:1.
Control profile
Veldon M Hix from Salt Lake City, UTDeceased Get Report