Published Technical Disclosure Archive

Advanced Sourdough Production: Rotor-Stator Innovation

Publication ID: 24-11856959_0001_PTD
Published: October 26, 2025
Category:Direct Improvements & Enhancements

Legal Citation

pr1or.art Inc., “Advanced Sourdough Production: Rotor-Stator Innovation,” Published Technical Disclosure No. 24-11856959_0001_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856959_0001_PTD
This technical disclosure describes improvements that would be readily apparent to a Person Having Ordinary Skill In The Art (PHOSITA) when considered in combination with the foundational architecture disclosed in U.S. Patent No. 11,856,959.

Background and Problem Solved

The original patent for sourdough production has limitations in terms of fermentation time, temperature control, and homogenization of the mixture. The new invention addresses these limitations by introducing a rotor-stator agitator, controlled temperature fermentation, and repeated fermentation steps to achieve a more consistent and efficient sourdough production process.

Novelty and Inventive Step

The new invention introduces a rotor-stator agitator and controlled temperature fermentation, which are not present in the original patent. The repeated fermentation steps and the specific temperature and time controls are also novel features that improve the efficiency and consistency of the sourdough production process.

Alternative Embodiments and Variations

Alternative embodiments of the invention could include using different types of agitators, such as propeller or turbine agitators, or varying the temperature and time controls to accommodate different types of fermentable matrices. The drying oven could also be replaced with alternative drying methods, such as air drying or freeze drying.

Potential Commercial Applications and Market

The enhanced sourdough production system has significant commercial potential in the bakery and food industries, where consistent and high-quality sourdough products are in high demand. The invention could be marketed to artisanal bakeries, industrial bread manufacturers, and food companies that produce sourdough-based products.

CPC Classifications

SectionClassGroup
A A21 A21D8/045
A A21 A21C1/065
A A21 A21D8/047
A A21 A21D8/06
A A21 A21D13/04

Field of Art

Food Processing and Fermentation Technology, specifically sourdough production techniques involving microbial fermentation, matrix preparation, and controlled environmental parameters

Person of Ordinary Skill (PHOSITA) Profile

A food scientist or fermentation engineer with expertise in microbial cultivation, process engineering, temperature control, and substrate manipulation techniques for biological transformations

Obviousness Rationale

A PHOSITA would recognize that the PTD's modifications represent predictable variations of the source patent's fundamental sourdough production method, utilizing standard engineering techniques like controlled temperature fermentation, mechanical agitation, and iterative processing steps that are well-established in fermentation technology.

Obvious Combinations & Variations

Source Patent Element
Fermentation process involving washing and incubating a fermentable matrix
PTD Variation
Adding a rotor-stator agitator operating at 1,500 rpm to homogenize the mixture
Obviousness Reasoning
Mechanical agitation is a known technique for improving mass transfer and microbial distribution in fermentation processes, representing a predictable engineering solution for enhancing fermentation uniformity
Source Patent Element
Fermentation of various matrices including grains and pseudocereals
PTD Variation
Specific temperature control at 25°C with repeated fermentation cycles
Obviousness Reasoning
Temperature optimization and multi-stage fermentation are standard practices in microbial cultivation, allowing a PHOSITA to systematically explore performance improvements through controlled parameter variations
Source Patent Element
Basic sourdough production method involving washing and incubation
PTD Variation
Adding a conical stainless steel strainer for liquid phase drainage
Obviousness Reasoning
Selection of specific filtration equipment represents a routine design choice for separating solid and liquid phases in fermentation processes, utilizing known engineering principles
Source Patent Element
Fermentation of flour and water mixtures
PTD Variation
Specifying wheat flour and tap water with precise dry matter percentage (42.5%)
Obviousness Reasoning
Precise substrate composition and characterization are standard practices in fermentation science, representing systematic refinement of processing parameters
Source Patent Element
Basic sourdough fermentation technique
PTD Variation
Implementing controlled drying methods including oven and alternative techniques
Obviousness Reasoning
Selection of drying methods is a predictable engineering variation based on known moisture removal techniques in food processing
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856959 and the disclosed variations, a person having ordinary skill in the art would find the claimed sourdough production techniques obvious through routine engineering modifications, systematic parameter optimization, and application of known fermentation processing principles, thereby rendering potential patent claims in this domain anticipated or obvious.

Original Patent Information

Patent NumberUS 11,856,959
TitleSourdough and process for producing same