Patents Assigned to Bakery Technology Center BV
  • Preparation of an edible product from dough
    Patent number: 8545917
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Grant
    Filed: June 15, 2011
    Date of Patent: October 1, 2013
    Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • Preparation of an edible product from dough
    Patent number: 7981452
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Grant
    Filed: February 4, 2009
    Date of Patent: July 19, 2011
    Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Dujinhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade
  • Preparation of an edible product from dough
    Patent number: 7575769
    Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
    Type: Grant
    Filed: September 15, 2004
    Date of Patent: August 18, 2009
    Assignees: Innovative Cereal System LLC, Bakery Technology Center BV, Novozymes A/S, Novozymes North America, Inc.
    Inventors: Paul David de Levita, Marcellus Gerardus Sturkenboom, Antonius Adrianus Gerardus van Duijnhoven, Gregory Reigh Worthington, Hans Peder Heldt-Hansen, John Slade