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WO/2009/039472A1 |
The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling....
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WO/2009/021553A1 |
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...
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WO2007139563B1 |
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...
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WO/2008/148737A2 |
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...
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WO/2008/141267A1 |
Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated condi...
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WO/2008/134788A1 |
The invention describes a kit, comprising a bread, cake or pastry product or an intermediate product, made from a dough comprising flour and water, and a packaging, characterized in that the dough is pre-baked, with the dough yield being...
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WO/2008/133512A1 |
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...
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WO/2008/123946A1 |
Food compositions comprising from about 1-60% protein, from about 1-50% carbohydrate, from about 1-40% MCT fat, and a maintaining amount of at least one MCT maintaining component, wherein the MCT from the MCT fat is integrally incorporat...
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WO/2008/107018A1 |
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...
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WO/2008/102371A2 |
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20...
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WO/2008/096720A1 |
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...
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WO/2008/078107A1 |
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...
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WO/2008/080005A1 |
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...
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WO/2008/073575A1 |
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hull...
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WO/2008/068560A2 |
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...
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WO/2008/066540A1 |
A microwave cooking packing package (20) and combination of a food product (10) and microwave cooking package (20). The cooking package (20) intimately contacts and substantially surround the food product (10) as the food product is cook...
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WO/2008/058010A2 |
Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or crack...
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WO/2008/049119A1 |
The present disclosure provides an apparatus and method for packaging a non-contact printed edible substrate as well as the resultant packaged product. The packaging apparatus may include a non-contact printer, a carrier, and a package l...
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WO/2008/037050A1 |
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristic...
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WO/2008/037544A2 |
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...
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WO/2008/036646A1 |
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protei...
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WO/2008/034999A2 |
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...
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WO/2008/024926A2 |
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number...
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WO/2008/023269A2 |
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.
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WO/2008/016351A2 |
A grain-based food product comprising a base component and a food inclusion.. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base compone...
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WO/2008/005949A2 |
The present invention provides a natural yeast isolate, VS-1 NRRL Y-30880, that imparts a universal bake flavor demonstrating improvements in the flavor, aroma and browning of foodstuffs and/or food compositions. The yeast isolate of the...
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WO/2007/149171A2 |
A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least...
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WO/2007/146843A2 |
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a b...
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WO/2007/143093A2 |
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...
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WO/2007/140574A1 |
A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and mixing it with other sterile ingredients. Th...
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WO/2007/137578A1 |
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...
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WO/2007/136891A2 |
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matt...
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WO/2007/130070A1 |
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or les...
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WO/2007/117145A1 |
The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough It wa...
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WO/2007/099506A1 |
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are esp...
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WO/2007/076419A1 |
The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food ...
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WO/2007/075611A2 |
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...
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WO/2007/073191A1 |
A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 µm. A batter according to the invention comprises flour a...
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WO/2007/068853A1 |
The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker’s dough for baking which contains this impro...
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WO2007019364B1 |
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being forme...
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WO2006044028B1 |
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...
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WO/2007/051647A1 |
The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to ...
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WO/2007/044987A1 |
A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodim...
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WO/2007/040923A2 |
Described are effectively pasteurized uncooked batters having no gelatinized starch. Two methods of manufacturing are disclosed. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry. The other me...
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WO/2007/038423A2 |
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...
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WO/2007/033470A1 |
An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temper...
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WO/2007/029719A1 |
A flavor-improving agent produced by sterilizing a culture which is produced by the cultivation of a microorganism belonging to the genus Pediococcus in a culture medium supplemented with arginine or a product given by a treatment of the...
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WO/2007/022347A2 |
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...
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WO/2007/021665A2 |
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents ...
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WO/2007/019240A2 |
The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being for...
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