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Joanne V Turchany

from Stone Lake, WI
Age ~74
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Also known as:
Joanne M Turchany, Josanne Turchany, Jo Ann Truchan, Jo Ann Y
Phone and address:
4310 Hathaway Ln, Stone Lake, WI 54876
(715) 865-2271
Related to:
Brian J Mertens, 55Michael Johnson, 45Fredrick Brant, 53Jeanne Kawleski, 64Eunice DonichtSteven Johnson, 66
Connected to:
Natasha S Turchan, 54David M Turchen, 42Carla C Turchetti, 59Carol L Turchetta, 85David M Turchetta, 56Joseph V Turchetti, 54Boone Turchi, 83Jami L Turchi, 46Jennifer Turchiano, 50Nicole Turchi, 30

Joanne Turchany Phones & Addresses

  • 4310 Hathaway Ln, Stone Lake, WI 54876 (715) 865-2271
  • West Bend, WI
  • 1515 Brooklane Dr, Kewaskum, WI 53040 (414) 626-4145

Publications

Us Patents

Method For Extending A Dough Rise Period

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US Patent:
56654103, Sep 9, 1997
Filed:
Dec 28, 1995
Appl. No.:
8/580352
Inventors:
Joanne M. Turchany - Kewaskum WI
Robert V. Myszka - Germantown WI
Assignee:
The West Bend Company - West Bend WI
International Classification:
A21D 800
US Classification:
426231
Abstract:
Disclosed is a method for preselected extension of the dough rise period for dough products prepared in an automatic breadmaker. The method includes the step of selecting an extended final dough rise period from a group of predetermined times programmed into the breadmaker controller. The selection may be made before initiating the kneading/degassing and rising cycles or during what would otherwise be the final dough rise period.

Rapid Cycle Breadmaker

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US Patent:
61139661, Sep 5, 2000
Filed:
Apr 16, 1998
Appl. No.:
9/061348
Inventors:
David C. Belongia - Kewaskum WI
Joanne V. Turchany - Kewaskum WI
Assignee:
The West Bend Company - West Bend WI
International Classification:
A21D 800
A27J 2700
A47J 3700
US Classification:
426496
Abstract:
A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49. degree. C. to 54. degree. C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216. degree. C. to 232. degree. C. during the baking cycle.
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Joanne V Turchany from Stone Lake, WI, age ~74 Get Report