This inventor holds 1 USPTO granted patent and 1 EPO patent. Top assignee: Kraft Foods, Inc.. Active years: 2000.
Company Filing History:
Years Active: 2000
Title: Siegfried Bolenz: Innovator in Cocoa Processing
Introduction
Siegfried Bolenz is a notable inventor based in Munich, Germany. He has made significant contributions to the field of cocoa processing, particularly through his innovative methods aimed at improving the quality of cocoa products. His work has implications for both the food industry and consumer satisfaction.
Latest Patents
Bolenz holds a patent for a method of removing off-notes from cocoa products. This method involves treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa with a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The process entails the treatment of cocoa beans with steam at temperatures ranging from about 100°C to about 140°C for a duration of 10 to 120 minutes. This innovation is crucial for enhancing the flavor profile of cocoa products.
Career Highlights
Throughout his career, Bolenz has worked with prominent companies in the food industry, including Kraft Foods, Inc. and Lipp Mischtechnik GmbH. His experience in these organizations has allowed him to apply his expertise in cocoa processing and contribute to advancements in food technology.
Collaborations
Some of Bolenz's notable coworkers include Wilhardi J Holscher and Ute-Christine Konopka. Their collaborative efforts have likely played a role in the development and refinement of his patented methods.
Conclusion
Siegfried Bolenz's contributions to cocoa processing through his innovative patent demonstrate his commitment to improving food quality. His work continues to influence the industry and enhance the flavor of cocoa products for consumers.