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Diane W Hoffpauer

from Reno, NV
Age ~68
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Also known as:
Diane E Wright, Diane W Hoffpauir
Related to:
Dana Hoffpauir, 64Jerry Hoffpauir, 96Ricky Hoffpauir, 66Kelly Young, 58George Hoffpauir, 76
Connected to:
Barbara J Hoffpauir, 78Benjamin W Hoffpauer, 45Catherine Hoffpauir, 60Edward L Hoffpauir, 95Gina K Hoffpauir, 47Jana L Hoffpauir, 58Jaslin Hoffpauir, 36Jeanne M Hoffpauir, 54Lynda G Hoffpauir, 65Mark W Hoffpauir, 67

Diane Hoffpauer Phones & Addresses

  • Reno, NV
  • 716 E 4Th St, Crowley, LA 70526
  • 645 Horseshoe Dr, Crowley, LA 70526 (337) 788-1674
  • Twin Falls, ID
  • Maumelle, AR
  • Atlanta, GA
  • PO Box 581, Twin Falls, ID 83303 (337) 578-0497

Work

Company: De wafelbakkers llc Oct 2009 Position: R & d director

Education

Degree: BS School / High School: Louisiana State University 1974 to 1979 Specialities: Food Science

Skills

Ingredients • Food • Product Development • Food Industry • R&D • Food Science • Food Safety • Food Processing • Food Technology • Sensory Evaluation • Quality Assurance • Bakery • Flavors • Haccp • Food Quality • Nutrition • Gmp • Quality System • Product Innovation • Culinary Skills • Food Service • Food and Beverage • Team Building • Catering • Recipes • Research and Development • Sqf

Languages

English • Spanish

Ranks

Certificate: Certified Culinary Scientist

Industries

Food Production

Resumes

Resumes

Diane Hoffpauer Photo 1

Founder And Managing Director

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Location:
645 Horseshoe Dr, Crowley, LA 70526
Industry:
Food Production
Work:
De Wafelbakkers LLC since Oct 2009
R & D Director
Light Heart LLC Jan 2004 - Sep 2009
Managing Director
Education:
Louisiana State University 1974 - 1979
BS, Food ScienceRCA Certified Culinary Scientist, 2008
Skills:
Ingredients
Food
Product Development
Food Industry
R&D
Food Science
Food Safety
Food Processing
Food Technology
Sensory Evaluation
Quality Assurance
Bakery
Flavors
Haccp
Food Quality
Nutrition
Gmp
Quality System
Product Innovation
Culinary Skills
Food Service
Food and Beverage
Team Building
Catering
Recipes
Research and Development
Sqf
Languages:
English
Spanish
Certifications:
Certified Culinary Scientist
Research Chefs Association

Business Records

Name / Title
Company / Classification
Phones & Addresses
Diane W. Hoffpauer
Principal
Gourmet Technologies, Inc
Nonclassifiable Establishments
645 Horseshoe Dr, Crowley, LA 70526
Diane Hoffpauer
CFO
Wright Enrichment d.b.a. The Wright Group
Food & Beverages · Mfg Pharmaceutical Preparations · Rice
6428 Airport Rd, Crowley, LA 70526
PO Box 1365, Crowley, LA 70526
(337) 783-3096, (337) 783-0724, (800) 201-3096, (312) 663-0503
Diane W. Hoffpauer
Mbr
Light Heart LLC
Mfg Pharmaceutical Preparations
645 Horseshoe Dr, Crowley, LA 70526
PO Box 393, Crowley, LA 70527
PO Box 13342, North Little Rock, AR 72113
(337) 788-1879

Publications

Us Patents

Fortified Cereal Bran To Promote Digestive Health

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US Patent:
7700142, Apr 20, 2010
Filed:
May 16, 2005
Appl. No.:
11/130008
Inventors:
Diane Wright Hoffpauer - Crowley LA, US
International Classification:
A23L 1/302
A23L 1/10
US Classification:
426 74, 426 72, 424439, 424750, 424808, 514558, 514559
Abstract:
A cereal bran fortified with an effective amount of select additives such as vitamins, minerals, and essential dietary fats to promote digestive health. The fortified cereal bran can be used as a dietary supplement or as an added ingredient to fortify various food products. The additive used herein is an effective amount of vitamin D, selenium, calcium, magnesium, folic acid and omega 3 fatty acids.

Fortified Rice Bran Food Product And Method For Promoting Cardiovascular Health

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US Patent:
6436431, Aug 20, 2002
Filed:
Jul 2, 2001
Appl. No.:
09/895335
Inventors:
Diane Wright Hoffpauer - Crowley LA, 70526
International Classification:
A61K 3578
US Classification:
424439
Abstract:
A fortified rice bran food product for preventing and/or treating cardiovascular disease in animals, contains in admixture: (a) rice bran as a carrier; (b) at least about 12. 5 milligrams of vitamin B per 30 grams of the rice bran; (c) at least about 250 milligrams of vitamin C per 30 grams of the rice bran; (d) at least about 12. 5 milligrams of vitamin B per 30 grams of the rice bran; (e) at least about 75 micrograms of vitamin B per 30 grams of the rice bran; (f) at least about 100 International Units of vitamin E per 30 grams of the rice bran; (g) at least about 0. 25 milligrams of folic acid per 30 grams of the rice bran; and (h) at least about 250 milligrams of omega-3-fatty acids per 30 grams of the rice bran. A method for preventing and/or treating cardiovascular disease in an animal involves orally administering a therapeutically effective amount of the fortified rice bran food product to the animal for a therapeutically effective period of time.

Multi-Purpose Ingredient For Bakery And Other Products

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US Patent:
20220248730, Aug 11, 2022
Filed:
Jun 17, 2020
Appl. No.:
16/904514
Inventors:
Loren S. Ward - Twin Falls ID, US
Diane W. Hoffpauer - Twin Falls ID, US
Angela Dunn Mascio - Anaheim CA, US
Jason Demmerly - Kimberly ID, US
Loretta Martins - Kimberly ID, US
Melinda Moss - Twin Falls ID, US
Michael Young - Kimberly ID, US
International Classification:
A23L 15/00
A21D 2/26
Abstract:
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.

Multi-Purpose Ingredient For Bakery And Other Products

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US Patent:
20140193565, Jul 10, 2014
Filed:
Jan 6, 2014
Appl. No.:
14/148722
Inventors:
Loren S. Ward - Twin Falls ID, US
Diane W. Hoffpauer - Twin Falls ID, US
Angela Dunn Mascio - Anaheim CA, US
Jason Demmerly - Kimberly ID, US
Loretta Martins - Kimberly ID, US
Melinda Moss - Twin Falls ID, US
Michael Young - Kimberly ID, US
Assignee:
GLANBIA NUTRITIONALS (IRELAND) LTD. - Kilkenney
International Classification:
A23L 1/32
US Classification:
426578
Abstract:
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
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Diane W Hoffpauer from Reno, NV, age ~68 Get Report