Arend Langejan

Title: Arend Langejan: Innovator in Yeast Technology

Introduction

Arend Langejan is a notable inventor based in Delft, Netherlands, recognized for his contributions to the field of yeast technology. With a total of three patents to his name, Langejan has made significant advancements in the production of active dried baker's yeast.

Latest Patents

Langejan's latest patents focus on the development of active dried baker's yeast with enhanced properties. One of his innovations involves an active dried baker's yeast that has a protein content ranging from 47% to 60% and exhibits high gas production. This yeast is derived from new yeast hybrids, specifically Ng 2031 and Ng 2103. The drying process involves dividing fresh compressed yeast into particles and drying them to a dry matter content of at least 85% by using a drying gas at temperatures not exceeding 160 degrees Celsius within 120 minutes. This method ensures that the temperature of the yeast particles remains between 20 to 50 degrees Celsius. The resulting dried hybrid yeast retains at least 85% of the activity of the compressed yeast when added directly to dough mixtures prior to rehydration, or at least 70% when rehydrated before incorporation into other dough components. Another patent describes an active dried baker's yeast prepared with a dry matter content of at least 85% by weight, a protein content of 45% to 60% based on dry matter, and an activity value of 420 to 600. This yeast can be added directly to flour without the need for preliminary soaking, offering superior gas production compared to previously available active dried yeasts.

Career Highlights

Throughout his career, Langejan has worked with prominent companies in the yeast industry, including Gist-Brocades N.V. and Koninklijke Nederlandsche Gist-en Spiritusfabriek N.V. His work has significantly impacted the production processes and quality of yeast used in baking.

Collaborations

Langejan has collaborated with various professionals in his field, including Basile Khoudokormoff, to further enhance the development of yeast technologies.

Conclusion

Arend Langejan's innovative work in yeast technology has led to the creation of advanced products that improve baking processes. His contributions continue to influence the industry and enhance the quality of baked goods.