Company Filing History:
Years Active: 1999-2002
Title: The Innovative Journey of Patrick Taillade
Introduction
Patrick Taillade, an accomplished inventor based in Mouvaux, France, has made significant contributions to the food and fermentation industries. With two patents to his name, his innovations reflect a deep understanding of baking and fermentation processes.
Latest Patents
The first of his notable patents is the "Ready-to-use long conservation baker's leaven." This innovative product consists of a mixture that includes at least one non-malted grain flour, water, and a preparation of heterofermentative lactic bacteria. It boasts a dry matter content ranging from 12% to 50% and maintains a pH between 4 and 4.3. Crucially, this baker's leaven contains at least 1 billion revivable lactic bacteria per gram for up to four weeks, provided it is stored at a temperature lower than 10°C. This formulation allows for efficient fermentation of dough, promoting the direct production of leavened bread.
His second patent focuses on a "Method for the natural production of formic acid or formate." This invention utilizes a specific bacterial strain in a culture medium that contains fermentable sugar, enabling the efficient production of formic acid and formate.
Career Highlights
Throughout his career, Patrick has worked with esteemed companies such as Lesaffre Développement and Lesaffre Et Cie, where he has applied his expertise in fermentation processes. His position in these companies has allowed him to focus on innovative solutions within the baking and fermentation sector.
Collaborations
Patrick Taillade's work has been enriched through collaborations with talented individuals, including his coworkers Pascal Loubiere and Nicolas Lindley. These partnerships have fostered the development of groundbreaking ideas and have contributed to the success of his inventions.
Conclusion
Patrick Taillade exemplifies the spirit of innovation within the food industry. His patents underscore his commitment to enhancing baking processes and fermentation methods, showcasing his importance as an inventor in this field. His contributions not only advance culinary arts but also support sustainable practices in food production.