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Lloyd S Rockwood

from Blackfoot, ID
Age ~65
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Also known as:
Lloyd Steele Rockwood, Lloyd F Rockwood
Phone and address:
1121 Berrett Dr, Thomas, ID 83221
(208) 785-6185
Related to:
Kayleen C RockwoodNicolle M PetersonTaran Sorensen, 35Meghan RockwoodJoseph Willardson, 36Suzanna G Cressall, 33Kimberly Sorensen, 44
Connected to:
Amanda Rockwood, 37Ashley E Rockwood, 34Billie J Rockwood, 76Georgia F Rockwood, 26Jamie M Rockwood, 43Karol A Rockwood, 68Kelli J Rockwood, 58Ralph W Rockwood, 61Terry S Rockwood, 61Lamesha D Rockymore, 36

Lloyd Rockwood Phones & Addresses

  • 1121 Berrett Dr, Blackfoot, ID 83221 (208) 785-6185
  • Clayton, CA
  • West Jordan, UT

Resumes

Resumes

Lloyd Rockwood Photo 1

Lloyd Rockwood

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Location:
17711 northeast Riverside Pkwy, Portland, OR 97230
Industry:
Food Production
Work:
Basic American Foods
Director, Lean Operations
Basic American Foods 1989 - 2011
Director, Lean Operations
Skills:
Lean Operations
Food Industry
Continuous Improvement
Lean Manufacturing
Haccp
Supply Chain
Food
Process Engineering
Six Sigma
Manufacturing
5S
Supply Chain Management
Lean Thinking
Process Improvement
Management
Product Development
Production Planning
Business Process Improvement
Lloyd Rockwood Photo 2

Lloyd Rockwood

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Publications

Us Patents

Dehydrated Mash Potato Product And Process

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US Patent:
7074450, Jul 11, 2006
Filed:
Sep 17, 2002
Appl. No.:
10/245841
Inventors:
Tami Hill - Blackfoot ID, US
Phil Bates - Idaho Falls ID, US
Seiji Shiratori - Blackfoot ID, US
Kern Cooper - Idaho Falls ID, US
Warren Simon - Idaho Falls ID, US
Will McArthur - Pocatello ID, US
Lloyd Rockwood - Blackfoot ID, US
Doug Davlin - Blackfoot ID, US
Gary Dunn - Pocatello ID, US
Marlin Herrick - Blackfoot ID, US
J. Layne Anderson - Blackfoot ID, US
Ron Luedeman - Blackfoot ID, US
Assignee:
Basic American, Inc. - San Francisco CA
International Classification:
A23L 1/2165
US Classification:
426464, 426473, 426481, 426516, 426517, 426637
Abstract:
A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e. g. , by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180 F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.
Control profile
Lloyd S Rockwood from Blackfoot, ID, age ~65 Get Report