Location History:
- St. Louis County, MO (US) (1983 - 1988)
- St. Louis, MO (US) (1986 - 1990)
Company Filing History:
3 out of 11 
2 out of 97 
1 out of 2 Years Active: 1983-1990
Title: The Innovations of Edward Katz in Dough Proofing Technology
Introduction
Edward Katz, an accomplished inventor based in St. Louis, MO, has made significant contributions to the field of food technology. With a total of six patents to his name, Katz focuses primarily on improving the processes involved in dough preparation, specifically for refrigerated chemically leavened doughs.
Latest Patents
One of Katz's latest patents highlights a groundbreaking process for accelerating the proofing of refrigerated doughs. This innovative method comes into play when the ambient temperature is below 70°F. Katz's process involves heating the dough in a proofing tunnel until it reaches an average temperature of approximately 80°F to 90°F. This heating allows the dough to develop an internal pressure of about 10 psi. Subsequently, the dough is refrigerated in a sealed container, allowing the internal pressure to reach around 20 psi. Additionally, a modification of this process utilizes palm oil encapsulated glucono-delta-lactone acidulant combined with sodium bicarbonate, which enables the dough to be immediately refrigerated after leaving the proofing tunnel while still achieving the necessary 20 psi internal pressure.
Career Highlights
Throughout his career, Edward Katz has held notable positions in prestigious companies such as Anheuser-Busch Companies, Inc. and Anheuser-Busch, Inc. His work at these organizations has paved the way for his numerous innovations in food processing and technology.
Collaborations
Katz has collaborated with esteemed colleagues in the industry, including Douglas A. Edmonson and Barrett L. Scallet. These partnerships reflect his commitment to advancing food technology through collective expertise.
Conclusion
Edward Katz exemplifies the spirit of innovation in the realm of food processing, particularly with his advancements in dough proofing techniques. His contributions not only enhance the efficiency and quality of dough preparation but also reveal the potential for further exploration in the field. As he continues to develop new methods, Katz solidifies his legacy as a significant figure in food technology innovation.