Company Filing History:
Years Active: 2015-2022
Title: Rainer Wagner: Innovator in Dough Processing Technology
Introduction
Rainer Wagner is a notable inventor based in Martinsheim, Germany. He has made significant contributions to the field of dough processing technology, holding a total of four patents. His innovative designs focus on improving the efficiency and effectiveness of dough formation and cutting processes.
Latest Patents
Wagner's latest patents include a device and method for forming dough pieces. This invention relates to a device that forms a substantially straight, particularly wound, dough piece into an annular shape. The device comprises a bending unit that includes at least one retaining jaw, two movably supported shaping jaws, a lifting device, and a stamp. The shaping jaws engage with the dough piece, allowing for precise bending and shaping.
Another significant patent by Wagner is a method and device for creating blanks from pieces of dough. This invention focuses on producing triangular pieces of dough from one or more webs of dough. The device features multiple cutting tools that cut the edges of the dough pieces through a movement oriented against the web of dough. The cutting tools are arranged on a rotating drum, which is designed to move vertically, enhancing the cutting process.
Career Highlights
Throughout his career, Rainer Wagner has worked with prominent companies in the baking industry. He has been associated with Fritsch GmbH and Fritsch Bakery Technologies GmbH & Co. KG. His work in these organizations has allowed him to develop and refine his innovative ideas in dough processing technology.
Collaborations
Wagner has collaborated with various professionals in his field, including Udo Bernhardt. Their joint efforts have contributed to advancements in dough processing techniques and technologies.
Conclusion
Rainer Wagner's contributions to dough processing technology through his patents and career achievements highlight his role as an influential inventor. His innovative devices and methods continue to impact the baking industry positively.