Patents by Inventor Didier Harichane

Didier Harichane 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).

  • Soft biscuit with slowly available glucose
    Patent number: 11896016
    Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.
    Type: Grant
    Filed: October 3, 2014
    Date of Patent: February 13, 2024
    Assignee: GENERALE BISCUIT
    Inventors: Monika Okoniewska, Isabel Moreira De Almeida, Lélia Notardonato, Jérôme Clément, Edward C. Coleman, Pierre Berny, Pierre-Marie Faye, Didier Harichane
  • SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
    Publication number: 20160249627
    Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.
    Type: Application
    Filed: October 3, 2014
    Publication date: September 1, 2016
    Applicant: Generale Biscuit
    Inventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Lélia NOTARDONATO, Jérôme CLÉMENT, Edward C. COLEMAN, Pierre BERNY, Pierre-Marie FAYE, Didier HARICHANE
  • A Method For Making A Soft Cake Batter
    Publication number: 20160050941
    Abstract: This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.
    Type: Application
    Filed: April 16, 2014
    Publication date: February 25, 2016
    Applicant: Generale Biscuit
    Inventors: Lelia Notardonato, Jerome Clement, Didier Harichane