Lorenzo Panattoni

Title: Lorenzo Panattoni: Innovator in Pasta Manufacturing

Introduction

Lorenzo Panattoni is a notable inventor based in Winterthur, Switzerland. He has made significant contributions to the field of food technology, particularly in pasta manufacturing. With a total of 6 patents to his name, Panattoni has developed innovative processes that enhance the quality and cooking efficiency of pasta products.

Latest Patents

Among his latest patents, Panattoni has introduced a process for manufacturing a tridimensional pasta product. This process involves preparing a mixture of cereal flour or semolina and water, kneading the mixture to obtain a dough, and injecting the dough into a mold with a tri-dimensional shape. The dough undergoes minimal expansion during injection, resulting in an injection molded pasta product that boasts superior organoleptic properties compared to traditional pasta. Another notable invention is his quick cooking pasta, which features a wall thickness of between 0.60 and 1.1 mm and longitudinal teeth on the inner surface of the tube. This design allows for efficient cooking while maintaining the desired texture.

Career Highlights

Throughout his career, Lorenzo Panattoni has worked with prominent companies in the food industry, including Société des Produits Nestlé S.A. and Nestec S.A. His experience in these organizations has allowed him to refine his skills and contribute to advancements in food technology.

Collaborations

Panattoni has collaborated with notable individuals in his field, including T W Hauser and Thomas Wilhelm Hauser. These partnerships have facilitated the exchange of ideas and fostered innovation in pasta manufacturing.

Conclusion

Lorenzo Panattoni's contributions to the pasta industry through his innovative patents and collaborations highlight his role as a leading inventor in food technology. His work continues to influence the way pasta is produced and enjoyed worldwide.