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Michael J Bottko

from Battle Lake, MN
Age ~72
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Also known as:
Jfb Michael Bottko, Mike J Bottko, Jfb M Bottko, Deb Bottko
Phone and address:
506 Main St, Battle Lake, MN 56515
(218) 862-0303
Related to:
Hannah Bahe, 32Brian B Bahe, 59Aaron Woods, 44Melinda Woodfill, 59Wendy Bahe
Connected to:
Steven Bottle, 50Carla R Bottles, 76Jeremy O Bottleson, 43Darlene S Bottley, 58Timothy A Bottman, 51Andrea S Bottner, 65Andrea L Botto, 45Angel E Botto, 52Caroline K Botto, 32Eileen M Botto, 70

Michael Bottko Phones & Addresses

  • 506 Main St, Battle Lake, MN 56515 (218) 862-0303
  • Champlin, MN
  • Mora, MN
  • Byers, TX
  • Lee, NH
  • Minneapolis, MN

Publications

Us Patents

No Evaporation Process To Produce Gum Based Fruit Snacks

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US Patent:
8435589, May 7, 2013
Filed:
Mar 28, 2012
Appl. No.:
13/432844
Inventors:
Jad Arsan - Shanghai, CN
Mayur Valanju - Brookfield WI, US
Andrew Marwaha - Cambridge MA, US
Michael Bottko - Battle Lake MN, US
Assignee:
General Mills, Inc. - Minneapolis MN
International Classification:
A23L 1/05
US Classification:
426573, 426520
Abstract:
The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92 Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

No Evaporation Process To Produce Gum Based Fruit Snacks

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US Patent:
20080199571, Aug 21, 2008
Filed:
Feb 23, 2005
Appl. No.:
11/570278
Inventors:
Jad Arsan - Shanghai, CN
Mayur Valanju - Brookfield WI, US
Andrew Marwaha - Cambridge MA, US
Michael Bottko - Battle Lake MN, US
Assignee:
GENERAL MILLS, INC. - Minneapolis MN
International Classification:
A23G 3/34
A23G 3/36
A23G 3/42
A23G 3/48
A23G 3/50
A23G 3/54
US Classification:
426250, 426660, 426615, 426311, 426577, 426576, 426578, 426573
Abstract:
The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92 Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.
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Michael J Bottko from Battle Lake, MN, age ~72 Get Report