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WO/2005/096830A1 |
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingred...
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WO/2005/094592A1 |
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a st...
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WO/2005/079587A1 |
A method comprising the steps of providing an elongate mould (30) with a substantially U-shaped cross-section with a bottom lining made of raw pastry dough (52) covering the bottom wall of the mould and the side walls thereof over only p...
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WO/2005/077194A1 |
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...
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WO/2005/077192A1 |
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...
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WO/2005/074690A1 |
The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises ...
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WO/2005/074689A1 |
[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking...
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WO/2005/067722A1 |
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...
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WO/2005/063057A1 |
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...
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WO/2005/063059A1 |
An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour ...
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WO/2005/060763A1 |
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...
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WO/2005/058045A1 |
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...
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WO/2005/058048A1 |
A sterile food bar and a method for its production. The food bar contains layers of substantially immiscible, structurally firm bread and mass of minced foodstuff. It is packed in a stretch package impermeable to air, light and microbes,...
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WO/2005/058047A1 |
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...
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WO/2005/058046A1 |
There is provided a kit of parts for preparing a pita bread savoury snack, comprising: a) one or more pieces of herb containing pita bread having a prolonged ambient shelf life, and b) a sealed container with additives for preparing a fi...
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WO/2005/058974A1 |
The invention relates to a slowly digestible starch-containing foodstuff such a cereals and snacks, wherein a substantial fraction of the starch phase of starch-containing foodstuffs is converted into a slowly digestible form during the ...
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WO/2005/058973A1 |
The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partia...
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WO/2005/049886A2 |
A plasma thin-film deposition method for depositing a thin film on the surface of an object, wherein a plasma is generated in one or more inert plasmagenic gases and precursor gases, and the plasma is sprayed onto the surface being treat...
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WO/2005/034637A1 |
A method of freezing a sandwich, includes the steps of providing a sandwich (10) comprising a bread product (12) and filling (14), the sandwich being at a first temperature which is above 2°C and subjecting the sandwich (10) to an initi...
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WO/2005/034638A1 |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
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WO/2005/032259A1 |
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...
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WO/2005/020690A1 |
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...
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WO/2005/013699A1 |
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...
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WO/2004/100672A2 |
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...
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WO/2004/068949A1 |
A method of modifying at least one surface of a food product, including the steps of conveying a food product having a first surface along a travel path, urging a first contact element against the first surface of the food product while ...
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WO/2004/064545A1 |
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...
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WO/2004/032637A2 |
Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods and other dough-based products, wherein the products can be thawed in an environment having a selected temperature and elevated humidity; the ...
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WO/2004/030461A1 |
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...
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WO/2004/012567A2 |
Food products such as wraps (100) are displayed, sold and subsequently heated in a heating apparatus (200). Within the heating apparatus (200) are reactants, such as quicklime and water which, when mixed, generate steam. An individual st...
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WO/2003/096813A1 |
The invention concerns a method for automated production of ready-to-fill basic pizza crust (3) based on pizza pastry from a pre-leavened raw pizza dough. Said method comprises at least one step which consists in shaping the pizza paste ...
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WO/2003/063620A2 |
The invention relates to a method for the preparation of a food wherein components having different moisture contents are prepared separately and are then combined and wherein an edible moisture resistant barrier is applied on the separa...
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WO/2003/051128A1 |
The invention concerns a method for cooking or heating or thawing and/or packaging a food product, in particular for preparing a ready-made pizza, the resulting packaged food product and the cooking or heating device therefor. The food p...
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WO/2003/034842A1 |
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine ...
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WO/2003/024232A1 |
The invention concerns a salted intermediate-moisture food product. The invention relates to a packaged food product designed to be preserved for at least four months at room temperature. It comprises a salted intermediate-moisture food ...
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WO/2003/024253A1 |
The invention relates to a moisture-barrier edible coating layer for foods. A particular advantage of this new coating layer is that it combines a high mechanical strength with improved moisture-barrier properties and heat stability. The...
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WO/2003/022059A2 |
An individual sized portion of a pizza food can comprise a roughly triangular portion having a crust that substantially encloses the pizza filling held within the crust. The crust is easily cooked, handled by a consumer and prevents cont...
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WO/2003/015542A1 |
The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter ap...
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WO/2003/005827A1 |
A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1...
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WO/2003/003839A1 |
A frozen sandwich for commercial sales comprising a first portion of bread cut from a firstslice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer ofunme...
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WO/2003/001917A1 |
Provided is a method for producing a frozen pizza base, comprising: (a) forming a dough disc to at least 50 % of the final surface area of the pizza; (b) adding the dough disc to a pan; (c) allowing the dough disc to prove or relax in th...
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WO/2002/100178A1 |
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; fr...
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WO/2002/096207A2 |
A cooled, packed bread snack, comprising a package and therein a piece of bread cut into two halves and a filling situated between the halves, the filling comprising one or more kinds of vegetables, at least one of which is lettuce and o...
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WO/2002/017728A2 |
Described food compositions including a topping composition, as well as packaged food products containing a topping composition and a food product. Preferred topping compositions have reduced freezing points and are fluid at freezing and...
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WO/2002/015716A1 |
It is intended to develop oil-in-water type creamy compositions which are excellent in general characteristics as glazing agents and have properties as glazing agents capable of imparting favorable gloss and transparency. Oil-in-water ty...
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WO/2002/003806A1 |
The invention relates to a method for preserving cakes and tarts which contain whipped cream. Said invention is characterised in that the confectionery goods are placed in a container, frozen, the air is replaced by an inert gas by means...
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WO/2001/095731A1 |
The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25 %;...
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WO/2001/095730A1 |
The invention concerns a cake corresponding to legislation concerning high-protein and low-calorie snacks. The ingredients used for preparing said dietetic cake enable to obtain a product with low calorie value and high protein content o...
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WO/2001/060167A1 |
The low calorie humectant is made from a humectant, erythritol and water. The addition of erythritol provides a synergistic increase in water retention to the humectant. A food product is formed by first combining erythritol with the hum...
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WO/2001/017360A1 |
A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished edible bakery product (40) within a standard food container (10) while enabling the edible bakery product (40) to be stored for very lo...
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WO/2000/057712A1 |
Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic mi...
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