Company Filing History:
1 out of 156 
1 out of 9 Years Active: 1996-1998
Title: The Innovative Contributions of Inventor Hans Egle
Introduction
Hans Egle, a dedicated inventor based in Pfaffenhofen, Germany, has made significant strides in the field of food technology. With two patents to his name, he has focused on developing processes for creating fermented sourdoughs that offer unique properties and benefits.
Latest Patents
Hans Egle’s latest inventions include two related patents that detail the process of making fermented sourdoughs. The first patent involves a fermentation process that utilizes a starter material, ground cereal kernels or grains, and water not exceeding 32 wt % content. This unique formulation results in sourdoughs with a pH of less than 4.2 and a titratable acidity of at least 25. Notably, the weight ratio of lactic acid to acetic acid in these sourdoughs is less than 3.0. Additionally, the doughs can be mixed with pre-dried flour with a water content of 1-5 wt %.
The second patent further describes the components and method for creating these fermented sourdoughs. Egle’s innovative approach stands to enhance the quality and versatility of sourdough products in the culinary landscape.
Career Highlights
Throughout his career, Hans Egle has held positions at notable companies in the food industry. He has worked at Van Den Bergh Foods Company, a division of Conopco, Inc., where he honed his skills and expertise in food technologies. His practical experience in such reputable firms has contributed to his ability to develop meaningful innovations in his field.
Collaborations
In his endeavors, Hans Egle has collaborated with Rudolf Buensow, a fellow professional in the industry. Together, they have worked to explore and expand the boundaries of food technology, focusing particularly on improving the processes involved in sourdough production.
Conclusion
Hans Egle's contributions to the invention of fermented sourdoughs demonstrate his commitment to innovation in food technology. With two patents under his belt, his work represents a blend of science and culinary art that could potentially transform the way sourdough is made and enjoyed. His career path and collaborative spirit further illustrate the importance of teamwork in driving innovation within the industry.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.