Company Filing History:
Years Active: 1991-1993
Title: Timo Pullinen: Innovator in Cereal Product Production
Introduction
Timo Pullinen, an inventive mind based in Vantaa, Finland, has made significant contributions to the field of food technology. With a total of two patents to his name, his work primarily focuses on enhancing the production processes of dry cereal products. His innovative approaches utilize advanced enzymatic methods that improve the quality and efficiency of dough used in various baked goods.
Latest Patents
Pullinen's recent patents showcase his dedication to improving cereal product production. One of his notable inventions is a method that enhances the production process of dry cereal products, such as crispbread and biscuits. This method involves incorporating hemicellulose and cellulose degrading enzymes into the dough. The addition of these enzymes not only enhances the dough's properties but also increases the processing capacity by reducing the need for extra dough liquid.
Another significant patent is focused on improving dough properties and bread quality. This invention involves an enzyme preparation that includes hemicellulose and/or cellulose degrading enzymes along with glucose oxidase or sulphydryl oxidase. Additionally, he suggests using this enzyme preparation in combination with lecithin to achieve better dough processability and the quality of the final bakery product. This innovative solution offers a suitable alternative to bromate, which is conventionally used as a baking additive.
Career Highlights
Timo Pullinen works at Cultor Corporation, where he applies his inventive skills to advance the company's product offerings. His ongoing research and development efforts contribute significantly to the field, allowing the company to maintain a competitive edge within the industry.
Collaborations
Throughout his career, Pullinen has collaborated with esteemed colleagues such as Sampsa Haarasilta and Seppo Vaisanen. These partnerships have fostered an environment of creativity and innovation, facilitating the development of groundbreaking patents that impact cereal product production.
Conclusion
Timo Pullinen stands out as a remarkable inventor whose contributions to food technology continue to shape the industry. With patents that focus on enzymatic improvements in dough processing, he exemplifies the spirit of innovation. His work not only enhances product quality but also offers sustainable solutions that can benefit producers and consumers alike.