Peter Larsen, Deceased

Title: The Innovations of Peter Larsen

Introduction

Peter Larsen, a notable inventor from Nice, France, made significant contributions to the field of food technology. His innovative approach to producing frozen yeast dough products has left a lasting impact on the industry. Although he is now deceased, his work continues to influence food production methods.

Latest Patents

Peter Larsen held a patent for a method of producing a frozen yeast dough product. This invention allows leavened yeast dough products to maintain long durability in a frozen state by omitting fermentable carbohydrates during preparation. Instead, the formation of these carbohydrates is achieved in situ by adding one or more amylases to the dough. Upon freezing, the activity of the amylase ceases, resulting in a low concentration of fermentable carbohydrates, which halts the proteinase activity of the yeast. Additionally, the desired brown coloring of the baked product can be achieved by incorporating amylases that function at relatively high temperatures. This innovative method has revolutionized the way frozen dough products are prepared and stored.

Career Highlights

Throughout his career, Peter Larsen worked with Kval Marketing Inc., where he applied his expertise in food technology to develop new products. His dedication to innovation and quality has made a significant impact on the industry.

Collaborations

Peter collaborated with Henrik S Pedersen, who served as the executor of his estate. Their partnership exemplified a commitment to advancing food technology and ensuring the legacy of Larsen's inventions.

Conclusion

Peter Larsen's contributions to the field of food technology, particularly through his patented method for producing frozen yeast dough products, have had a lasting influence. His innovative spirit and dedication to quality continue to inspire future generations of inventors and food technologists.