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John Andrew Haake, 522230 Alban Ln, Prairie Du Sac, WI 53578

Known as:
John A Haake John A John John Haaks John Hanke

John Haake Phones & Addresses

2230 Alban Ln, Pr Du Sac, WI 53578    608-3706212   

Prairie du Sac, WI   

Waunakee, WI   

2107 Secretariat Way, Nampa, ID 83686    208-4614718   

1306 Bitterroot Dr, Twin Falls, ID 83301    208-7349381   

Gooding, ID   

Pocatello, ID   

Lincoln, NE   

Mountain Home, ID   

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John Andrew Haake
John Andrew Haake

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Work

Company: Foremost farms usa May 2011 Position: Senior director of quality & process improvement

Education

School / High School: University of Nebraska-Lincoln

Industries

Food & Beverages
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John Haake resumes & CV records

Resumes

John Haake Photo 33

John Haake

Position:
Senior Director of Quality & Process Improvement at Foremost Farms USA
Location:
Madison, Wisconsin Area
Industry:
Food & Beverages
Work:
Foremost Farms USA since May 2011
Senior Director of Quality & Process Improvement Foremost Farms USA Feb 2011 - May 2011
Director of Ingredient Technology Glanbia Foods Aug 2007 - Feb 2011
Director of Whey Technology Glanbia Foods Nov 2004 - Aug 2007
Site Maintenance Manager Glanbia Foods Jun 2003 - Nov 2004
Controls Engineer Boxer Cross (later Applied Materials) 2001 - 2003
Application / Field Service Engineer AMI Semiconductors May 2000 - May 2001
Process Engineer, Photo, Cleans AMI 2000 - 2001
Engineer ADM 1992 - 2000
Engineer Archer Daniels Midland 1992 - 2000
Engineer Archer Daniels Midland 1992 - 2000
production
Education:
University of Nebraska-Lincoln

Publications & IP owners

Us Patents

Apparatus And Method For Molding And Chilling Cheese

US Patent:
2014032, Oct 30, 2014
Filed:
Apr 26, 2013
Appl. No.:
13/871589
Inventors:
- Baraboo WI, US
Thomas G. Curtis - Prairie du Sac WI, US
Merl Jones - Richland Center WI, US
Jesse Thompson - Shawano WI, US
John A. Haake - Waunakee WI, US
Assignee:
Foremost Farms USA, Cooperative - Baraboo WI
International Classification:
A01J 25/00
A01J 25/12
US Classification:
426515, 99455
Abstract:
Pasta filata cheese, such as mozzarella and provolone, is molded and chilled by delivering the warm, plastic cheese through a cheese inlet port into a plurality of molds at an inlet station. A fluid, such as chilled water, is circulated around the molds to cool the pasta filata cheese therein. After cooling to some degree, force is applied to the upper surface of the cheese in each mold to prevent a depression from forming in that surface. Thereafter upon cooling for a desired amount, the pasta filata cheese is ejected from the plurality of molds at an outlet station.

Possible Relatives

David A Haake  Daniel M Haake  Darrel Haake  Douglas R Haake  Glenn Haake  James R Haake  Janice M Haake  John M Johnson  John Stamps  John R Stan 

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