Claude Fache

Title: Innovations in Pea Flour Extraction: The Contributions of Claude Fache

Introduction

Claude Fache is a notable inventor based in Beuvry la Foret, France. His innovative approach to food processing has significantly contributed to the refinement of pea flour extraction techniques. With a focus on sustainability and efficiency, his work continues to impact the food industry, particularly in the area of plant-based ingredients.

Latest Patents

Claude Fache holds a patent for a process designed to extract and refine the components of pea flour. This patent details an innovative method that includes preparing flour by grinding cleaned and sorted dried peas. The process encompasses introducing the pea flour to water and utilizing advanced equipment, such as hydrocyclones, centrifugal decanters, and sieves, to separate the essential components without the need for prior internal fiber separation. The result is a high-quality pea starch beneficial for various applications.

Career Highlights

Claude Fache is affiliated with Roquette Freres, a well-respected company known for its commitment to innovation and quality in the food sector. His pioneering work in pea flour extraction not only enhances the nutritional profile of plant-based foods but also aligns with the growing trend towards sustainable food production.

Collaborations

In his endeavors, Claude collaborates closely with esteemed colleagues such as Jean-Paul Salome and Jean-Marc Verrin. Together, they continue to push the boundaries of food technology and explore new possibilities in ingredient refinement.

Conclusion

Claude Fache’s contributions to the field of food technology, especially through his patented process for extracting pea flour components, exemplify the spirit of innovation that drives the industry forward. His work not only emphasizes the importance of efficient production methods but also showcases the potential of plant-based ingredients in modern cuisine.