Patents by Inventor Hans Egle

Hans Egle 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).

  • Process of making fermented sour doughs
    Patent number: 5723161
    Abstract: The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2.The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is <3.0.The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.
    Type: Grant
    Filed: May 17, 1995
    Date of Patent: March 3, 1998
    Assignee: Van den Bergh Foods Co.
    Inventors: Rudolf Buensow, Hans Egle
  • Fermented sour dough and method of making
    Patent number: 5500231
    Abstract: Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.
    Type: Grant
    Filed: June 2, 1995
    Date of Patent: March 19, 1996
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Rudolf Buensow, Hans Egle