Petra Weisenborn

Title: Petra Weisenborn: Innovator in Edible Laminated Dough

Introduction

Petra Weisenborn is a notable inventor based in Bilthoven, Netherlands. She has made significant contributions to the food industry, particularly in the development of edible laminated dough. Her innovative approach has the potential to enhance the quality and nutritional value of baked products.

Latest Patents

Petra holds a patent for "Edible laminated dough and edible lamination dispersion therefor." This invention involves a water continuous lamination dispersion that includes a combination of hydrocolloids. The lamination dispersion comprises 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin, based on the non-fat contents. The water content of the lamination dispersion ranges from 15-90%, while the fat content varies from 0-80%. This innovative dough can be used to create puff pastry, croissants, and Danish pastries with improved structure and taste. The laminated dough allows for a wider range of baked products that can contain less fat or have a more nutritionally attractive profile.

Career Highlights

Petra is currently associated with Pennant Foods Company, where she continues to develop her innovative ideas. Her work focuses on creating products that not only taste great but also meet the evolving nutritional demands of consumers.

Collaborations

Petra collaborates with talented individuals in her field, including Jacobus Van Eendenburg and Gerrit Leendert Van Der Schee. These partnerships enhance her research and development efforts, leading to more innovative solutions in the food industry.

Conclusion

Petra Weisenborn is a pioneering inventor whose work in edible laminated dough is transforming the landscape of baked goods. Her innovative approach and dedication to improving food quality are commendable.