Barbara Frank

Title: Barbara Frank - Innovator in Seasoning Sauce Production

Introduction

Barbara Frank is a notable inventor based in Flein, Germany. She has made significant contributions to the food industry, particularly in the production of seasoning sauces. With a total of 2 patents to her name, her work showcases innovative processes that enhance flavor and quality.

Latest Patents

Barbara Frank's latest patents include a process for the production of a seasoning sauce from bread and a process for the production of a seasoning sauce based on oat. The first patent involves an enzyme-containing, fungus-covered substrate made from divided bread of wheat gluten. This substrate is mashed with salt water, subjected to a three-stage fermentation, and then clarified through squeezing, pasturing, and filtration. The second patent focuses on using oat grains as the substrate, resulting in a lighter-colored sauce. This process also controls the level of salt during a multi-step fermentation using a relatively low salt brine.

Career Highlights

Barbara Frank is associated with Cpc International, Inc., where she applies her expertise in food technology. Her innovative approaches have contributed to the development of unique seasoning sauces that cater to diverse culinary needs.

Collaborations

Barbara has collaborated with notable coworkers, including Rudi Muller and Johann Bohatiel, who have supported her innovative endeavors in the field.

Conclusion

Barbara Frank's contributions to the food industry through her patented processes demonstrate her commitment to innovation and quality in seasoning sauce production. Her work continues to influence culinary practices and enhance flavor profiles in various dishes.