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Mark Alan Lindsley, 65312 Rader Rd, Mc Comb, OH 45858

Known as:
Mark A Lindsley Mark L Lindsley Mark Lindsay Mark Linsley
Related to:
Ian R Lindsley 29

Mark Lindsley Phones & Addresses

Mc Comb, OH   

Fayette, OH   

Litchfield Park, AZ   

Eden, UT   

Phoenix, AZ   

Ogden, UT   

Clearfield, UT   

Canal Winchester, OH   

7000 W Buckeye Rd, Phoenix, AZ 85043   

Work

Position: Professional/Technical

Education

Degree: High school graduate or higher
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Mark Lindsley resumes & CV records

Resumes

Mark Lindsley Photo 36

Director Research And Development

Location:
Mccomb, OH
Industry:
Food Production
Work:
Hearthside Food Solutions
Director Research and Development
Education:
Rutgers University 1999 - 2003
Kansas State University 1987 - 1990
Master of Science, Masters Texas A&M University
Skills:
Food Industry, Continuous Improvement, Food Processing, Food Safety, Lean Manufacturing, Cross Functional Team Leadership, Haccp, Food, Gmp, Manufacturing, R&D, Product Development, Ingredients, Food Technology, Food Science, Food Manufacturing
Mark Lindsley Photo 37

Mark Lindsley

Location:
United States

Publications & IP owners

Us Patents

Fermented Pizza Dough Snacks

US Patent:
2019003, Feb 7, 2019
Filed:
Jan 30, 2017
Appl. No.:
16/074025
Inventors:
- Northbrook IL, US
Mark Lindsley - McComb OH, US
International Classification:
A21D 2/18
A21D 8/06
Abstract:
A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The combination of the ingredients, in particular the sweetener and leavening system, results in a dough and final product that displays the organoleptic properties of pizza, yet the dough only has a fermentation time of about 30-60 minutes.

Possible Relatives

David S Lindsley  Deborah M Lindsley  Darren L Lindsley  Daryl R Lindsley  Diane D Lindsley  Donald E Lindsley  Drew W Lindsley  Mark W Johnson  Mark E Stamps  Mark Stancil 

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