Company Filing History:
Years Active: 1990-2014
Title: Innovations by Alain Daouse in Wafer Cone Technology
Introduction
Alain Daouse is a notable inventor based in Noailles, France, recognized for his contributions to the food industry, particularly in the development of innovative processes for preparing wafer cornet. With a total of 16 patents to his name, Daouse has made significant strides in enhancing the quality and durability of ice cream cones.
Latest Patents
One of Daouse's latest patents involves a unique process for preparing a wafer cornet prior to filling it with ice cream. This process ensures that the crunchy nature of the wafer is preserved by spraying the inner wall of the cornet with liquid chocolate. The chocolate solidifies quickly, forming a barrier that separates the wafer from the ice cream. The innovative aspect of this process lies in the application of an excess quantity of chocolate, which guarantees that no coating-gap zone remains on the inner wall of the wafer. The excess chocolate collects at the bottom tip of the cornet, and before it solidifies, it is sucked out, allowing for a continuous barrier to be established.
Career Highlights
Alain Daouse is currently employed at Nestec S.A., where he continues to innovate in the field of food technology. His work has not only improved the quality of ice cream cones but has also set new standards in the industry.
Collaborations
Throughout his career, Daouse has collaborated with several talented individuals, including Alain Plessier and Christian Mange. These collaborations have contributed to the successful development of his patented processes.
Conclusion
Alain Daouse's innovative approaches to wafer cornet technology have significantly impacted the food industry. His patents reflect a commitment to enhancing product quality and consumer experience.