David N Anstett

Title: Innovations by David N Anstett

Introduction

David N Anstett is an accomplished inventor based in Duluth, MN (US). He has made significant contributions to the field of food processing technology, particularly in the production of fried dough products. With a total of two patents to his name, Anstett's work showcases his innovative approach to enhancing food production methods.

Latest Patents

Anstett's latest patents include the "Apparatus for the Continuous Production of Fried Dough Crusts" and the "Process of Producing Non-Docked Fried Dough Crust." The first patent describes a unique apparatus where dough pieces are retained between two endless conveyors, designed to traverse a hot oil bath. This innovative design allows for the continuous production of fried dough crusts while maintaining optimal cooking conditions. The second patent outlines a method for producing a laminated, imperforate product, suitable for various culinary applications, including pizza. This method emphasizes the importance of controlling the dough's formulation and cooking process to achieve the desired texture and quality.

Career Highlights

Anstett is currently associated with Jeno's, Inc., where he applies his expertise in food technology to develop new products. His work has significantly impacted the efficiency and quality of fried dough production, making it easier for companies to meet consumer demands.

Collaborations

Throughout his career, Anstett has collaborated with notable colleagues, including Egbert W Volkert and Richard F Schryer. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

David N Anstett's contributions to food processing technology through his patents demonstrate his commitment to innovation in the industry. His work continues to influence the production of fried dough products, showcasing the importance of creativity and collaboration in advancing food technology.