Company Filing History:
Years Active: 2015
Title: Wolfgang Bouchain: Innovator in Bakery Product Leavening Agents
Introduction
Wolfgang Bouchain is a notable inventor based in Wiesbaden, Germany. He has made significant contributions to the field of food technology, particularly in the development of leavening agents for bakery products. His innovative approach has led to the creation of a unique product that enhances the quality of baked goods.
Latest Patents
Wolfgang Bouchain holds a patent for a product containing magnesium pyrophosphate, which is utilized as a raising acid in the production of bakery products. This patent describes a product that includes acid magnesium pyrophosphate and at least magnesium orthophosphate. The product is produced by removing water from an aqueous solution or suspension of a magnesium phosphate compound with a molar ratio of Mg:P of 0.4-0.6:1. The resulting product has a loss on ignition of 7.5 to 13.5%, making it an effective leavening agent for bakery applications.
Career Highlights
Bouchain is associated with Chemische Fabrik Budenheim KG, where he has been instrumental in advancing the company's research and development efforts. His work focuses on improving the quality and efficiency of baking ingredients, which has a direct impact on the food industry.
Collaborations
Wolfgang Bouchain has collaborated with notable colleagues such as Joachim Markmann and Rainer Schnee. These partnerships have fostered innovation and have contributed to the successful development of new products in the baking sector.
Conclusion
Wolfgang Bouchain's contributions to the field of bakery product leavening agents exemplify the importance of innovation in food technology. His patent for magnesium pyrophosphate showcases his commitment to enhancing baking processes and improving product quality.