This inventor holds 6 USPTO granted patents and 2 published patent applications, plus 3 CIPO patents and 7 EPO patents. Top assignee: Lesaffre Et Compagnie. Active years: 2015-2026.
Location History:
- St Andre Lez Lille, FR (2015)
- Hellemmes, FR (2015 - 2018)
- Saint Andre-lez-Lille, FR (2015 - 2018)
Company Filing History:
Years Active: 2015-2026
Title: Innovations of Jean-Charles Bartolucci in Breadmaking Yeast
Introduction
Jean-Charles Bartolucci is a notable inventor based in Hellemmes, France. He has made significant contributions to the field of baking through his innovative yeast strains. With a total of five patents to his name, Bartolucci's work focuses on enhancing the quality and efficiency of breadmaking processes.
Latest Patents
Among his latest patents, Bartolucci has developed novel breadmaking yeast strains that are effective on non-sweetened or slightly sweetened doughs. This invention relates to yeast strains that can be multiplied and used for producing baked bakery products. The strains, selected after mutation of a reference strain, exhibit improved fermentative capacity while multiplying at a slower rate than the reference strain. Additionally, he has patented broad spectrum strains of baker's yeast that are effective on both unsweetened and sweet doughs, further showcasing his expertise in this area.
Career Highlights
Bartolucci is associated with Lesaffre Et Compagnie, a company renowned for its expertise in yeast production and baking solutions. His work has not only advanced the science of baking but has also contributed to the efficiency of bread production.
Collaborations
Throughout his career, Bartolucci has collaborated with talented individuals such as Evelyne Fonchy-Penot and Ilknur Lagoutte Yalcin. These collaborations have fostered innovation and have played a crucial role in the development of his patented yeast strains.
Conclusion
Jean-Charles Bartolucci's contributions to the field of breadmaking through his innovative yeast strains have significantly impacted the baking industry. His patents reflect a commitment to improving baking processes and enhancing product quality.