Company Filing History:
Years Active: 2017-2023
Title: Innovations by Roberto Buttini in Bakery Products
Introduction
Roberto Buttini is an accomplished inventor based in Parma, Italy. He has made significant contributions to the field of food technology, particularly in the production of bakery products. With a total of 4 patents to his name, Buttini's work focuses on enhancing the shelf life and quality of baked goods.
Latest Patents
One of Buttini's notable patents is a process for the production of a soft bakery product storable at room temperature. This innovative process allows for a bakery product with a moisture content of at least 11% to be stored at room temperature for a minimum of two months while maintaining its softness characteristics. The process involves several steps, including providing a semi-finished product from a flour-based leavened dough, baking it to achieve a moisture content between 10% and 35% by weight, and injecting water or a hydroalcoholic solution to increase the moisture content by at least 10%.
Another significant patent is for a ready-to-eat baked pizza that can also be stored at room temperature. This pizza is designed to have an appearance and organoleptic properties comparable to those of a freshly made pizza. The accompanying process for obtaining this ready-to-eat packaged pizza ensures its long-term storage capabilities without compromising quality.
Career Highlights
Roberto Buttini is currently associated with Barilla G. e R. Fratelli S.p.A., a leading company in the food industry. His work at Barilla has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and innovation in bakery products.
Collaborations
Throughout his career, Buttini has collaborated with notable colleagues, including Corrado Ferrari and Giancarlo Riboldi. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies in the food sector.
Conclusion
Roberto Buttini's contributions to the bakery industry through his innovative patents demonstrate his commitment to improving food quality and shelf life. His work continues to influence the way baked goods are produced and stored, ensuring that consumers enjoy fresh and high-quality products.