Veryl D Barry

Title: Veryl D Barry: Innovator in Dough Conditioning Technology

Introduction

Veryl D Barry is a notable inventor based in Independence, MO (US). He has made significant contributions to the field of food technology, particularly in the area of dough conditioning. His innovative approach has led to the development of a unique anti-caking agent that enhances the usability of powdered dough conditioning agents in commercial baking.

Latest Patents

Veryl D Barry holds a patent for an "Anti-caking dough conditioning composition and method." This invention provides an effective solution to resist caking or agglomeration of powdered dough conditioning agents, even under adverse storage conditions. The composition includes specific quantities of calcium and sodium salts of acyl lactylates derived from C.sub.14 -C.sub.22 fatty acids. The method of production involves commingling these salts in a molten state, cooling them to a solid form, and grinding them into a free-flowing powder. This innovation ensures that the agent remains usable for extended periods, making it ideal for commercial baking applications.

Career Highlights

Barry is associated with C. J. Patterson Company, where he has applied his expertise in food technology to develop practical solutions for the baking industry. His work has been instrumental in improving the quality and performance of dough conditioning agents.

Collaborations

One of his notable collaborators is Lawrence F Marnett, with whom he has worked closely to advance their research and development efforts in the field of food technology.

Conclusion

Veryl D Barry's contributions to the baking industry through his innovative anti-caking dough conditioning composition highlight his role as a key inventor in food technology. His work continues to impact commercial baking practices positively.