MRS. MICHELE ZINK HARRIS, PT
Restorative Service Providers at Creekbluff Dr, Austin, TX
License number
Texas 1061752
Category
Restorative Service Providers
Type
Pediatrics
Address
Address
7307 Creekbluff Dr, Austin, TX 78750
Phone
(512) 614-3300
(512) 614-3301 (Fax)
(512) 637-2002
(512) 637-2007 (Fax)
(512) 614-3301 (Fax)
(512) 637-2002
(512) 637-2007 (Fax)
Personal information
See more information about MICHELE ZINK HARRIS at radaris.comName
Address
Phone
4546 W Kiest Blvd APT 2027, Dallas, TX 75236
5523 Safari Trl, Arlington, TX 76018
4316 Western Oak St, Nacogdoches, TX 75964
3539 Le Blanc St, San Antonio, TX 78247
3632 Ranch Creek Dr, Austin, TX 78730
Professional information
Physical Therapist - Center For Healing And Regenerative Medicine
Position:
Physical Therapist at Center for Healing and Regenerative Medicine, AFICC Board of Director at International China Concern
Location:
Austin, Texas
Industry:
Medical Practice
Work:
Center for Healing and Regenerative Medicine
- Austin, Texas Area since Aug 2011
-
Physical Therapist
International China Concern
- USA since Jan 2011
-
AFICC Board of Director
Adorno Mobility
Jan 1999 - Nov 2006
-
Director of Education
Education:
Texas State University-San Marcos 1984 - 1989
BSPT, Physical Therapy
BSPT, Physical Therapy
Interests:
Health and wellness, using physical therapy in Christian mission, writing spiritual children's books, and blogging
Chemicals Professional
Location:
Austin, Texas Area
Industry:
Chemicals
Room-Temperature Shelf-Stable Dough Mix
US Patent:
5409720, Apr 25, 1995
Filed:
May 28, 1993
Appl. No.:
8/069982
Inventors:
Tom Kent - Round Rock TX
Holly Kent - Round Rock TX
Brian Harris - Austin TX
Michele Harris - Austin TX
Holly Kent - Round Rock TX
Brian Harris - Austin TX
Michele Harris - Austin TX
Assignee:
Day Day, Inc. - Austin TX
International Classification:
A21D 1002, A21D 1004
US Classification:
426128
Abstract:
A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65. degree. F. to 80. degree. F. ) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0. 85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.