This inventor holds 1 USPTO granted patent. Top assignee: P. Ferrero C. S.p.a.. Active years: 1976.
Company Filing History:
Years Active: 1976
Title: **The Innovative Food Technology of Dimitre Lilov**
Introduction
Dimitre Lilov, a skilled inventor based in Milan, Italy, has made a significant contribution to the field of food technology. With a patented invention aimed at enhancing the production of crust liqueurs, he showcases the intersection of culinary arts and innovative engineering.
Latest Patents
Dimitre holds a patent for a unique method of making crust liqueurs through an innovative process. This method involves producing a hot aqueous filling liquid, which is then cooled and supersaturated while stirring and generating friction. The process includes continuously sweeping the liquid in an annular flow on a cooled, smooth surface, followed by depositing the cooled liquid into preformed chocolate shells and sealing them. This cooling step is typically performed using a conventional swept surface heat exchanger, with temperatures ranging from +5°C to -10°C. To further enhance the properties of the finished product, the green chocolate candies undergo a conditioning step, ideally maintained between 10°C - 20°C, with an optimum temperature around 15°C.
Career Highlights
Dimitre Lilov is currently associated with P. Ferrero & C. S.p.a., a leading company in the confectionery industry. His role within the company highlights his dedication to innovation in food processing and design. By revolutionizing the method of liqueur production, he has contributed to more efficient processes and improved product quality within the company’s offerings.
Collaborations
Throughout his career, Dimitre has likely collaborated with various professionals in the fields of food science, engineering, and product development at Ferrero. These collaborations underline the importance of teamwork in driving innovation and creating groundbreaking products in the competitive food industry.
Conclusion
Dimitre Lilov's contributions to the field of food technology, particularly through his innovative patent for crust liqueur production, demonstrate the continuous effort to marry culinary excellence with modern engineering techniques. His work at P. Ferrero & C. S.p.a. not only advances the company’s product portfolio but also sets a benchmark for future inventions in the gastronomic sector.