Richard B Hynson is a notable inventor based in New Fairfield, CT (US). He holds a total of 7 patents, showcasing his significant contributions to the field of food technology. His work primarily focuses on the development of frozen dough compositions that enhance consumer convenience and product quality.

Latest Patents

Hynson's latest patents include a method for producing frozen proofed dough. This innovative dough composition comprises wheat protein in an amount greater than 16% based on the total weight of flour. The frozen dough is designed to withstand less than ideal commercial distribution temperatures and can be stored in home freezers for more than 16 weeks while maintaining good baked end-product results. A preferred embodiment of this invention is a yeast-leavened dough that is proofed before freezing, minimizing consumer preparation time from freezer to point of consumption. Additionally, he has developed frozen dough with improved frozen storage shelf life, ensuring that the proofed, frozen dough maintains commercially satisfactory quality after extended storage.

Career Highlights

Throughout his career, Richard B Hynson has worked with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in food technology.

Collaborations

Hynson has collaborated with notable coworkers, including Marvin J Rudolph and Harry F Fariel. These partnerships have likely played a role in the successful development of his innovative patents.

Conclusion

Richard B Hynson's contributions to the field of frozen dough technology demonstrate his commitment to enhancing food products for consumers. His innovative patents reflect a deep understanding of food science and consumer needs.

This text is generated by artificial intelligence and may not be accurate.

Please report any incorrect information to support@idiyas.com