Willem Voorbach

Title: Innovations in Edible Laminated Dough by Willem Voorbach

Introduction

Willem Voorbach is a notable inventor based in Vlaardingen, Netherlands. He has made significant contributions to the food industry, particularly in the development of edible laminated dough. His innovative approach has the potential to enhance the quality and nutritional value of various baked products.

Latest Patents

Willem Voorbach holds a patent for "Edible laminated dough and edible lamination dispersion therefor." This invention involves a water continuous lamination dispersion that includes a combination of hydrocolloids. The lamination dispersion comprises 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin, based on the non-fat contents. The water content of the lamination dispersion ranges from 15-90%, while the fat content can be between 0-80%. This innovative dough can be used to create puff pastry, croissants, and Danish pastry with improved structure and taste. The invention allows for a wider range of laminated baked products that can contain less fat or be nutritionally more attractive, offering different taste profiles.

Career Highlights

Willem Voorbach is associated with Pennant Foods Company, where he continues to develop and refine his innovative food technologies. His work has garnered attention for its potential to revolutionize the way laminated baked goods are produced.

Collaborations

Willem collaborates with talented individuals such as Jacobus Van Eendenburg and Petra Weisenborn, who contribute to the innovative projects at Pennant Foods Company.

Conclusion

Willem Voorbach's contributions to the field of edible laminated dough demonstrate his commitment to innovation in the food industry. His patent reflects a significant advancement that could lead to healthier and more diverse baked products.