Company Filing History:
1 out of 156 
1 out of 9 Years Active: 1996-1998
Title: Rudolf Buensow: Innovator in Fermented Sour Doughs
Introduction
Rudolf Buensow, a distinguished inventor based in Pfaffenhofen, Germany, has made significant contributions to the culinary field through his innovative processes for creating fermented sour doughs. With a total of two patents to his name, Buensow's work emphasizes the importance of enhancing the quality and stability of fermented products.
Latest Patents
Buensow's latest patents focus on the unique composition and preparation methods of fermented sour doughs. The first patent details a process that includes starter material, ground cereal kernels or grains, and balance water, which contains a maximum of 32 wt % water and displays a pH of less than 4.2. The titratable acidity of these doughs is at least 25, and they maintain a specific weight ratio of lactic acid to acetic acid of less than 3.0. Furthermore, the doughs can include salt and can be mixed with pre-dried flour with a water content of 1-5 wt %. The second patent reiterates similar principles while refining the methods for preparation.
Career Highlights
Throughout his career, Rudolf Buensow has worked with prominent companies, including Van Den Bergh Foods Company and the Division of Conopco, Inc. His experiences in these organizations have solidified his expertise in the food industry, particularly in the fermentation processes that underline the quality of baked goods.
Collaborations
Working alongside Hans Egle, fellow innovator, Buensow has fostered a collaborative spirit that drives the advancement of food technologies and fermentation processes. This partnership has not only enhanced their individual projects but has also contributed to the betterment of industry practices in sour dough production.
Conclusion
Rudolf Buensow stands as a testament to the innovative spirit within the culinary arts, specializing in the complex processes of creating fermented sour doughs. Through his patents and professional collaborations, he has made enduring changes in the way fermented products are understood and produced, continuing a legacy of innovation in the food industry.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.