Patents by Inventor Christophe Dewilde

Christophe Dewilde has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Packaged powder composition for bakery
    Patent number: 9408399
    Abstract: The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavor composition. The present invention also relates to its use and a process for its preparation.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: August 9, 2016
    Assignee: Puratos NV
    Inventors: Bernard Bonjean, Stefan Cappelle, Pierre Tossut, Christophe Dewilde
  • Packaged Powder Composition for Bakery
    Publication number: 20080260904
    Abstract: The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour composition. The present invention also relates to its use and a process for its preparation.
    Type: Application
    Filed: June 29, 2005
    Publication date: October 23, 2008
    Applicant: Puratos N.V.
    Inventors: Bernard Bonjean, Stefan Cappelle, Pierre Tossut, Christophe Dewilde
  • Liquid Leaven Composition
    Publication number: 20070243289
    Abstract: The present invention relates to a method of preparing a stable liquid leaven composition which contains a bread flavor improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver composition. Stable liquid compositions according to the invention are obtained when the residual sugar content is kept low, preferably below 0.5% w/w on the liquid composition and/or when severe drops in pH are prevented. The present invention further relates to liquid leaven compositions obtained as such and to their use in for instance bakery products like bread, snacks and pizzas.
    Type: Application
    Filed: December 22, 2004
    Publication date: October 18, 2007
    Inventors: Bernard Bonjean, Stefan Cappelle, Christophe Dewilde, Pierre Tossut