Basile Khoudokormoff

Title: The Innovations of Basile Khoudokormoff

Introduction

Basile Khoudokormoff is a notable inventor based in Delft, Netherlands. He has made significant contributions to the field of yeast technology, particularly in the development of active dried baker's yeast. With a total of two patents to his name, Khoudokormoff's work has had a considerable impact on the baking industry.

Latest Patents

Khoudokormoff's latest patents include an innovative active dried baker's yeast. This yeast has a protein content ranging from 47% to 60% and exhibits high gas production. The yeast is derived from new hybrids selected from the strains 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%. This is achieved by contacting the yeast with a drying gas at a temperature not exceeding 160 degrees Celsius within a maximum of 120 minutes. The temperature of the yeast particles is maintained between 20 degrees to 50 degrees Celsius. The dried hybrid yeast retains at least 85% of the activity of the compressed yeast when added directly to a dough mixture prior to rehydration, or at least 70% when rehydrated before incorporation into other dough components. Another patent focuses on high protein active dried baker's yeast, which is prepared from the same yeast strains and also demonstrates excellent gas production.

Career Highlights

Throughout his career, Khoudokormoff has worked with prominent companies in the yeast industry. Notable among these are Gist-Brocades N.V. and Koninklijke Nederlandsche Gist-en Spiritusfabriek N.V. His experience in these organizations has contributed to his expertise in yeast technology and innovation.

Collaborations

Khoudokormoff has collaborated with various professionals in his field, including his coworker Arend Langejan. These collaborations have likely enhanced his research and development efforts in yeast technology.

Conclusion

Basile Khoudokormoff's contributions to the field of yeast technology through his innovative patents have significantly advanced the baking industry. His work exemplifies the importance of research and development in creating effective solutions for food production.