Robert Fackrell
General Contractor in Preston, ID
License number
Utah 242667-5501
Issued Date
Oct 19, 1983
Expiration Date
Jul 31, 2005
Category
Contractor
Type
Contractor With LRF
Address
Address
Preston, ID
Organization information
See more information about Robert Fackrell at bizstanding.comROBERT FACKRELL CONSTRUCTION LLC
PO Box 1, Preston, ID 83263
Registration:
Aug 11, 2003
State ID:
W25470
Business type:
LIMITED LIABILITY COMPANY
Agent:
Robert Fackrell,119 S 2 E, Preston, ID 83263 (Physical)
Professional information
Butter Products
US Patent:
5487913, Jan 30, 1996
Filed:
Mar 31, 1994
Appl. No.:
8/221068
Inventors:
Robert N. Fackrell - Preston ID
Lorenzo P. Griffeth - Preston ID
Lorenzo P. Griffeth - Preston ID
Assignee:
Creamery Hollow U.S.A., Inc. - Preston ID
International Classification:
A23C 1516, A23C 1506, A23C 1518, A23D 7015
US Classification:
426663
Abstract:
Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures.
Honey Products
US Patent:
5468513, Nov 21, 1995
Filed:
Apr 21, 1994
Appl. No.:
8/230632
Inventors:
Robert N. Fackrell - Preston ID
Lorenzo P. Griffeth - Preston ID
Lorenzo P. Griffeth - Preston ID
Assignee:
Creamery Hollow U.S.A., Inc. - Preston OH
International Classification:
A23C 1516, A23C 1506, A23C 1518, A23D 7015
US Classification:
426663
Abstract:
Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) honey butter.