In addition to owning and operating numerous baking companies, “Pat” Patterson was the foremost cereal chemist of his time. He served as a Charter Member and Second Chairman of the American Society of Bakery Engineers and an organizer of the American Association of Cereal Chemists. He was dedicated to improving the baking industry through scientific research and modern methodology. He was responsible for producing such products as Arkady Yeast Food, Paniplus dough conditioners, Fermaloid Yeast Food and Calcium and Sodium Stearol Lactalate dough conditioners. He was a founder of the Midwest Research Institute and later served as chairman of its Board of Governors.
Click on the images below to view .pdf files of the inductee’s biography and plaque.