Richard L Barz

Title: Innovations by Richard L Barz in Pizza Technology

Introduction

Richard L Barz is an accomplished inventor based in Castle Rock, CO (US), known for his significant contributions to the food technology sector, particularly in pizza preparation. With a total of 8 patents to his name, Barz has focused on enhancing the baking characteristics of mozzarella cheese used in pizza, making it more adaptable to various baking conditions.

Latest Patents

One of Barz's latest patents involves a process of preparing a baked pizza by adding a minor amount of starch to natural mozzarella cheese. This innovation alters the cheese's baking characteristics, making it suitable for specific conditions such as time, temperature, type of oven, crust thickness, and toppings. For instance, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685°F in an impingement oven in as little as 70 seconds. The result is cheese that is fully melted, evenly browned, and covered with small blisters, while the crust is properly baked. Without the starch addition, the cheese, although melted, does not achieve the desired browning or blistering by the time the crust is done.

Career Highlights

Barz is currently associated with Leprino Foods Company, where he continues to innovate in the field of food technology. His work has significantly impacted the pizza industry, providing solutions that enhance the quality and efficiency of pizza preparation.

Collaborations

Throughout his career, Barz has collaborated with notable colleagues, including Lester O Kielsmeier and Wesley J Allen, contributing to advancements in food technology and patent development.

Conclusion

Richard L Barz's innovative work in pizza technology exemplifies the intersection of culinary arts and scientific research. His patents not only improve the quality of pizza but also streamline the baking process, showcasing the importance of innovation in the food industry.