Glenn D La Baw

Title: Glenn D La Baw: Innovator in Bread Mix Technology

Introduction

Glenn D La Baw is a notable inventor based in Greenwich, CT (US). He has made significant contributions to the food industry, particularly in the development of bread mix technology. His innovative approach has led to the creation of a unique process that enhances the quality and convenience of bread preparation.

Latest Patents

Glenn D La Baw holds a patent for a dry bread mix and process. This patent involves a method for preparing a dry bread mix that contains flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough conditioner comprising calcium or sodium stearoyl-2-lactylate. This innovation simplifies the bread-making process while ensuring consistent results.

Career Highlights

Glenn has worked with Nabisco Brands, Inc., where he has applied his expertise in food technology. His role at Nabisco has allowed him to contribute to the development of various food products, enhancing their quality and marketability. His work has been instrumental in advancing the company's product offerings.

Collaborations

Glenn D La Baw has collaborated with Seymour Pomper, a fellow innovator in the field. Their partnership has fostered the exchange of ideas and techniques, further driving innovation in food technology.

Conclusion

Glenn D La Baw's contributions to the food industry, particularly through his patented bread mix process, highlight his role as an important inventor. His work continues to influence the way bread is prepared and enjoyed, showcasing the impact of innovation in everyday life.