Hendrik F Zock

Title: Hendrik F Zock: Innovator in Puff Pastry Technology

Introduction

Hendrik F Zock is a notable inventor based in Barendrecht, Netherlands. He has made significant contributions to the field of food technology, particularly in the preparation of puff pastry and related products. With a total of 3 patents to his name, Zock's innovations have enhanced the culinary world.

Latest Patents

Zock's latest patents include a method for preparing puff pastry and puff pastry products. This method involves forming puff pastry using flour, water, and a fat composition that includes fat and vegetable fiber material in a weight ratio between 1:1 and 20:1. The vegetable fiber material preferably comprises wheat bran. Another patent focuses on a fatty composition that consists of a blend of non-digestible polyol fatty acid polyesters and glyceride fat. This composition is designed for use in the preparation and baking of layered dough, ensuring ample lift upon baking.

Career Highlights

Throughout his career, Zock has worked with prominent companies such as Thomas J. Lipton, Inc. and Van Den Bergh Foods Co., a division of Conopco, Inc. His work in these organizations has allowed him to develop and refine his innovative techniques in food preparation.

Collaborations

Zock has collaborated with notable individuals in his field, including Nicolaas J Verhoef and Adrianus J Lansbergen. These partnerships have contributed to the advancement of his research and the successful implementation of his inventions.

Conclusion

Hendrik F Zock's contributions to the food technology sector, particularly in puff pastry innovation, demonstrate his expertise and commitment to enhancing culinary practices. His patents reflect a deep understanding of food science and a dedication to improving food preparation methods.