This inventor holds 5 USPTO granted patents. Top assignees: Franz Haas Waffelmaschinen Industriegesellschaft M.b.h., Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft, Biopac Biologische Verpackungssysteme Gesellschaft M.b.h.. Active years: 1994-2010.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
2 out of 27 
2 out of 16 
1 out of 1 Years Active: 1994-2010
Title: The Innovative Contributions of Karl Tiefenbacher
Introduction
Karl Tiefenbacher is a notable inventor based in Vienna, Austria. He has made significant contributions to the field of baking technology, holding a total of five patents. His work focuses on improving the quality and sustainability of baked goods through innovative ingredient substitutions.
Latest Patents
One of Tiefenbacher's latest patents involves the use of erythritol and/or xylitol in baking mixtures or doughs for non-perishable goods made from flours and/or starches. This invention proposes replacing sugar partially or completely with erythritol and/or xylitol, allowing for healthier baking options. The content of these sugar substitutes can range from 12 to 55% by weight, based on flour and/or starch. Another significant patent is for a method of manufacturing edible waffle products. This process involves creating a mass from flour, oils, fats, lecithin-containing additives, and water, which is then baked in a mold. Monostearyl citrate is used as a partial substitute for the lecithin component, facilitating the separation of the product from the baking surface.
Career Highlights
Throughout his career, Karl Tiefenbacher has worked with prominent companies in the baking industry, including Franz Haas Waffelmaschinen Industriegesellschaft M.b.h. and Franz Haas Waffelmaschinen-Industrie Aktiengesellschaft. His expertise in baking technology has allowed him to develop innovative solutions that enhance product quality and efficiency.
Collaborations
Tiefenbacher has collaborated with notable individuals in the industry, including Franz Sen Haas and Johann Haas. These partnerships have contributed to the advancement of baking technologies and the development of new products.
Conclusion
Karl Tiefenbacher's innovative patents and contributions to the baking industry demonstrate his commitment to improving food technology. His work continues to influence the way baked goods are produced, making them healthier and more efficient.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile