Stephan Marhoefer

Title: Innovations by Inventor Stephan Marhoefer

Introduction

Stephan Marhoefer is a notable inventor based in Gundheim, Germany. He has made significant contributions to the field of confectionery through his innovative patents. With a total of 2 patents, Marhoefer has focused on improving the quality and functionality of fondant used in baked goods.

Latest Patents

Marhoefer's latest patents include a method of making fondant that features a unique sugar system. This system consists of a first non-crystalline phase and a second crystalline phase. The non-crystalline phase contains isomaltulose and sucrose, while the crystalline phase is composed of isomaltulose. His invention also encompasses a method for producing this fondant, which can be utilized as icing, coating, or filling for baked goods. Additionally, he has developed a fondant that has a non-crystalline phase comprising isomaltulose and sucrose, further enhancing its application in the baking industry.

Career Highlights

Throughout his career, Marhoefer has worked with prominent companies in the food industry. Notably, he has been associated with Sudzucker Aktiengesellschaft and Suedzucker AG. His experience in these organizations has contributed to his expertise in confectionery innovations.

Collaborations

Marhoefer has collaborated with various professionals in his field, including his coworker Joerg Bernard. These collaborations have likely played a role in the development of his innovative ideas and patents.

Conclusion

Stephan Marhoefer's contributions to the confectionery industry through his patents demonstrate his commitment to innovation. His work on fondant formulations has the potential to enhance the quality of baked goods significantly.