Company Filing History:
Years Active: 2002
Title: Innovator Profile: Emilie Bryckaert and Her Contribution to Baker’s Leaven Technology
Introduction: Emilie Bryckaert, an inventive spirit from Marcq en Baroeul, France, has made significant strides in the field of bakery science. As an inventor, she is noted for her innovative work in developing a ready-to-use long conservation baker's leaven. With a singular patent to her name, Bryckaert has cemented her presence in the baking industry through her research and advancements.
Latest Patents: Emilie Bryckaert holds a patent for a "Ready-to-use long conservation baker's leaven." This invention encompasses a baker's leaven composed of at least one non-malted grain flour, water, and a preparation of heterofermentative lactic bacteria. The leaven has a dry matter content ranging from 12% to 50% and a pH between 4 and 4.3. It is capable of providing at least 1 billion revivable lactic bacteria per gram for a duration of at least four weeks when stored at temperatures lower than 10°C. This innovative leaven is engineered to ferment a baker's dough using a direct process, facilitating the production of leavened bread.
Career Highlights: Emilie Bryckaert is affiliated with Lesaffre et Cie, a company renowned for its expertise in baking and fermentation. Her work and research have played a pivotal role in enhancing the quality and efficiency of bread-making processes. Through her designation at the company, she has contributed to advancing baking technologies that benefit the industry on a larger scale.
Collaborations: Throughout her career, Bryckaert has collaborated closely with talented colleagues such as Patrick Taillade and Pascal Lejeune. These partnerships have enriched her research endeavors and allowed for a broader exploration of innovative baking solutions.
Conclusion: Emilie Bryckaert exemplifies the spirit of innovation within the bakery sector. With her patent for a long conservation baker's leaven, she demonstrates how inventive solutions can transform traditional processes. As she continues her work at Lesaffre et Cie, the baking industry can look forward to more advancements from this remarkable inventor.