David H Katzke

Title: Innovations by David H Katzke

Introduction

David H Katzke is an accomplished inventor based in Shoreview, MN (US). He holds two patents that showcase his expertise in the field of food technology, particularly in the development of dough products with extended shelf life.

Latest Patents

One of Katzke's latest patents is for a refrigerated dough made from white wheat flour. This innovative dough is created using a combination of two flour streams: a non-heat treated low ash and low bran flour stream, and a heat-treated high ash and high bran flour stream. The resulting white wheat flour exhibits an extensibility in the range of 160-180, making it suitable for sheeted dough manufacturing systems. Importantly, the processing method results in a change in extensibility of less than 20%. The raw dough can be packaged and stored in a refrigerated condition for up to 120 days, allowing for the production of biscuits, rolls, croissants, and similar products. Additionally, Katzke has developed methods for treating wheat grain to reduce active enzymes, enhancing the stability of flour and dough compositions.

Career Highlights

Katzke has had a notable career, working with prominent companies such as General Mills Marketing, Inc. and General Mills, Inc. His contributions to the field of food technology have been significant, particularly in the area of dough formulations.

Collaborations

Throughout his career, Katzke has collaborated with talented individuals, including Patrick C Dreese and Barbara E Vincent. These collaborations have likely contributed to the innovative advancements in his work.

Conclusion

David H Katzke's contributions to the field of food technology through his patents and career achievements highlight his role as a significant inventor. His work continues to influence the development of refrigerated dough products with extended shelf life.