Company Filing History:
Years Active: 1989-1990
Title: Innovations of Charles H. Ke in Frozen Dough Technology
Introduction
Charles H. Ke is an accomplished inventor based in Plainsboro, NJ (US). He holds 2 patents that focus on advancements in frozen dough technology. His work has significantly contributed to the food industry, particularly in improving the quality and convenience of frozen dough products.
Latest Patents
One of his notable patents is a method for producing frozen proofed dough. This invention involves a leavened and unleavened frozen dough composition that contains wheat protein in an amount greater than 16% based on the total weight of flour. The frozen dough is designed to withstand less than ideal commercial distribution temperatures and can be stored in home freezers for more than 16 weeks while maintaining good baked end-product results. A preferred embodiment of this invention is a yeast-leavened dough that is proofed before freezing, which minimizes consumer preparation time from freezer to point of consumption. The proofed, frozen dough retains commercially satisfactory quality even after extended frozen storage.
Another significant patent by Charles H. Ke focuses on frozen dough with improved frozen storage shelf life. Similar to his previous invention, this leavened and unleavened frozen dough composition also comprises wheat protein in an amount greater than 16% based on the total weight of flour. This innovation ensures that the frozen dough can endure less than ideal commercial distribution temperatures and maintain quality for over 16 weeks in home freezers.
Career Highlights
Throughout his career, Charles H. Ke has worked with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.
Collaborations
Charles has collaborated with notable individuals in his field, including Earl J. Benjamin and Richard B. Hynson. Their combined expertise has contributed to the successful development of his patented technologies.
Conclusion
Charles H. Ke's contributions to the field of frozen dough technology demonstrate his innovative spirit and commitment to enhancing food products. His patents reflect a deep understanding of consumer needs and the importance of quality in food preparation.