Egbert W Volkert

Title: Innovations by Egbert W. Volkert

Introduction

Egbert W. Volkert is an accomplished inventor based in Poplar, Wisconsin, known for his contributions to the food processing industry. He holds two patents that showcase his innovative approach to producing fried dough products. His work has significantly impacted the efficiency and quality of food production.

Latest Patents

Volkert's latest patents include an "Apparatus for the Continuous Production of Fried Dough Crusts" and a "Process of Producing Non-Docked Fried Dough Crust." The apparatus patent describes a system where dough pieces are retained between two endless conveyors, which traverse a hot oil bath. This design allows for uniform cooking while maintaining the integrity of the dough. The cooking zone operates at temperatures between 360°F and 410°F, ensuring optimal frying conditions. The process patent outlines a method for creating a laminated, imperforate product by controlling the delamination of gas cells within the dough during frying. This innovative approach results in a product suitable for various culinary applications, including pizza.

Career Highlights

Volkert is associated with Jeno's, Inc., where he has applied his expertise in food technology to develop efficient production methods. His patents reflect a deep understanding of both the science and art of food preparation, contributing to advancements in the industry.

Collaborations

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

Conclusion

Egbert W. Volkert's contributions to the field of food processing through his patents demonstrate his commitment to innovation. His work continues to influence the industry, paving the way for new methods of food production.