Company Filing History:
Years Active: 1986-1989
Title: Innovations by Walter E. Schaeder
Introduction
Walter E. Schaeder is a notable inventor based in Bergenfield, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of dough compositions and extrusion processes. With a total of 2 patents, his work has had a meaningful impact on the industry.
Latest Patents
Schaeder's latest patents include innovative solutions that enhance the quality and efficiency of baked goods. One of his patents is for "Leavener-containing dough compositions bakeable to a moist matrix." This invention relates to dough compositions that incorporate a heat-activated leavening agent. The leavening agent releases effective amounts of gas during baking, resulting in a storage-stable soft and plastic crumb matrix. This technology allows for a chewy texture in the final product, improving the overall quality of baked goods.
Another significant patent is for a "Die having air passages." This apparatus is designed to act upon an extrudate rope to form individual elements of predetermined size and shape. The die features indentations that press the extrudate rope against a support, allowing for efficient separation of shaped pieces. The use of non-stick materials, such as Teflon, ensures that the pieces can be easily removed, enhancing production efficiency.
Career Highlights
Walter E. Schaeder has had a successful career at Nabisco Brands, Inc., where he has applied his innovative ideas to improve food processing techniques. His work has contributed to the development of new products that meet consumer demands for quality and convenience.
Collaborations
Throughout his career, Schaeder has collaborated with talented individuals such as Daniel A. Koppa and Lori J. Banks. These collaborations have fostered a creative environment that has led to the successful development of his patented technologies.
Conclusion
Walter E. Schaeder's contributions to the field of food technology through his patents demonstrate his innovative spirit and commitment to improving baking processes. His work continues to influence the industry, making a lasting impact on food production.