Heribert Duc

Title: Heribert Duc: Innovator in Biscuit Technology

Introduction

Heribert Duc is a notable inventor based in Orbe, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of innovative biscuit formulations. With a total of two patents to his name, Duc's work showcases his expertise and creativity in the culinary arts.

Latest Patents

Heribert Duc's latest patents focus on a unique biscuit and the process of its preparation. The biscuit consists of agglomerated granules of an extrusion-cooked base, which are coated with a binder. This innovative biscuit has a density ranging from 0.3 to 0.8 g/cm³ and a water content of 1.5 to 4.5% by weight. The base of the biscuit is composed of 40 to 80 parts by weight of cereal flour, 0 to 20 parts by weight of sucrose, and 0.5 to 3 parts by weight of oil or fat. The specific weight of the base is between 0.1 to 0.3 g/cm³. The binder consists of 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.

Career Highlights

Heribert Duc is currently employed at Nestec S.A., where he continues to innovate in the food industry. His work has contributed to advancements in biscuit technology, enhancing both the quality and nutritional value of these popular snacks.

Collaborations

Duc has collaborated with notable colleagues, including Tyko Persson and Marcel E Buhler. These partnerships have fostered a creative environment that encourages the development of new ideas and products in the food sector.

Conclusion

Heribert Duc's contributions to biscuit technology exemplify his dedication to innovation in the food industry. His patents reflect a commitment to improving food products, making him a significant figure in culinary invention.