Gil Hong Cha

Title: Innovations in Bread Making by Gil Hong Cha

Introduction

Gil Hong Cha is a notable inventor based in Seongnam-si, South Korea. He has made significant contributions to the field of food technology, particularly in bread making. With a total of 2 patents, his work focuses on innovative methods that enhance the quality and efficiency of bread production.

Latest Patents

Gil Hong Cha's latest patents include a comprehensive method of making bread. This method involves several key processes: a cold sponge process, a dough process, a freezing storage process, a thawing process, and a second fermentation process. The cold sponge process combines strong flour, dried yeast, yeast food, salt, an improver, and water, which are mixed and fermented under specific conditions. The dough process then incorporates additional ingredients, including sugar, dried milk, and margarine, followed by a freezing storage process where the dough is frozen and stored. Finally, the dough pieces undergo thawing and a second fermentation process before being molded and baked.

Career Highlights

Gil Hong Cha is currently associated with Paris Croissant Co., Ltd., where he applies his expertise in bread making. His innovative methods have the potential to revolutionize the baking industry by improving the texture and flavor of bread products.

Collaborations

He has collaborated with notable coworkers, including Myoung Gu Lee and Jong Min Lee, who contribute to the development and refinement of his innovative bread-making techniques.

Conclusion

Gil Hong Cha's contributions to the field of bread making demonstrate his commitment to innovation and quality. His patented methods not only enhance the baking process but also improve the final product, showcasing the importance of research and development in the food industry.