Alvin W Russell

Title: The Innovations of Alvin W. Russell

Introduction

Alvin W. Russell is a notable inventor based in Lawrence, NY (US). He has made significant contributions to the field of food science, particularly in the development of flour compositions for yeast-raised dough products. His innovative approach has led to the creation of a patented formula that enhances the quality and texture of baked goods.

Latest Patents

Alvin W. Russell holds 1 patent for his invention related to flour compositions. The patent details a unique formulation for yeast-raised dough products that includes a combination of hard flour, bleached soft wheat flour, and bleached clear flour. Specifically, the composition consists of 0-60% hard flour, 0-100% bleached soft wheat flour, and 0-70% bleached clear flour. Additionally, it incorporates sodium calcium alginate in a specific ratio, which contributes to the overall quality of the dough.

Career Highlights

Throughout his career, Alvin has worked with prominent companies such as Merck & Company, Inc. and DCA Food Industries, Inc. His experience in these organizations has allowed him to refine his skills and contribute to various projects in the food industry. His work has had a lasting impact on the formulation of dough products, making them more appealing to consumers.

Collaborations

Alvin W. Russell has collaborated with notable individuals in his field, including Leonard G. Fischer and Peter Kovacs. These partnerships have fostered innovation and have led to advancements in food technology.

Conclusion

Alvin W. Russell's contributions to the field of food science through his patented flour compositions demonstrate his commitment to innovation. His work continues to influence the industry, ensuring that consumers enjoy high-quality yeast-raised dough products.