Patents by Inventor Evelyne Fonchy-Penot

Evelyne Fonchy-Penot 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).

  • ENHANCED BREAD-MAKING YEASTS
    Publication number: 20190241863
    Abstract: The present invention relates to bread-making yeast strains, also known as baker's yeasts. In particular, the present invention relates to the yeast strain deposited on May 19, 2016, with the CNCM under No. I-5088. This strain is particularly advantageous for use in a bread-making process, particularly a bread-making process of “indirect” type, also known as “Sponge and Dough”.
    Type: Application
    Filed: July 19, 2017
    Publication date: August 8, 2019
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles BARTOLUCCI, Evelyne FONCHY-PENOT, Jennifer IMBERT-PODGORSKI, Florence KAPRAL, Georges PARASIE, Anne-Dominique QUIPOURT-ISNARD, Valérie TRIONE
  • Breadmaking yeast strains which are effective on non-sweetened or slightly sweetened doughs
    Patent number: 10015972
    Abstract: The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of the strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
    Type: Grant
    Filed: December 8, 2014
    Date of Patent: July 10, 2018
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles Bartolucci, Evelyne Fonchy-Penot, Ilknur Lagoutte Yalcin, Georges Parasie, Dominique Petroff, Anne-Dominique Quipourt-Isnard, Valérie Trione
  • NOVEL BREADMAKING YEAST STRAINS WHICH ARE EFFECTIVE ON NON-SWEETENED OR SLIGHTLY SWEETENED DOUGHS
    Publication number: 20160316771
    Abstract: The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.
    Type: Application
    Filed: December 8, 2014
    Publication date: November 3, 2016
    Applicant: LESAFFRE ET COMPAGNIE
    Inventors: Jean-Charles BARTOLUCCI, Evelyne FONCHY-PENOT, Ilknur LAGOUTTE YALCIN, Georges PARASIE, Dominique PETROFF, Anne-Dominique QUIPOURT-ISNARD, Vaélrie TRIONE
  • Sour dough the use thereof and bakery products products produced from the same
    Publication number: 20060165848
    Abstract: Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's leavens capable of being obtained by this method and use of said sourdough baker's leavens in breadmaking.
    Type: Application
    Filed: March 12, 2004
    Publication date: July 27, 2006
    Inventors: Emilie Bryckaert, Pascal Lejeune, Evelyne Fonchy-Penot, Didier Colavizza