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Patent Searching and Data


Matches 451 - 500 out of 1,698

Document Document Title
WO/2002/091836A1
A method and system forthe reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stor...  
WO/2002/089589A1
There is provided a dough, especially a pasta dough, which comprises edible fungi. Preferred fungi are filamentous with fungi selected from fungi imperfecti being preferred.  
WO/2002/087345A1
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...  
WO2002043498A3
An apparatus, method and a process for preparing a three dimensional foodstuff, more preferably a biscuit spoon (3), wherein a suitable dough composition is prepared and inserted into a mould (1) for forming the desired shape, the mould ...  
WO/2002/065842A1
The invention relates to starter preparations suitable for all types of cereal and the use of the same for producing bread and bakery products based on leaven or using leaven, especially for producing gluten-free bakery products for peop...  
WO/2002/065843A1
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...  
WO2002034052A3
Emulsifiers are co-processed with a carrier to produce a fine powder. The fine powder is added to the dry mix portion of full-fat baked good formulations, such as full-fat yellow layer cake formulations. Compared to the addition of dry d...  
WO/2002/060262A2
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...  
WO/2002/060277A1
The present invention pertains to the use of a degraded and cross linked starch in a food coating or batter composition for food products. Surprisingly, it has been found that by virtue of the use of this specific starch, the textural pr...  
WO2002017728A3
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...  
WO2001078514A3
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...  
WO/2002/051250A1
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.  
WO2002020730A3
The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the inventors have isolated a gene encoding a lipoxy...  
WO2002019829A3
The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof,...  
WO/2002/043498A2
An apparatus, method and a process for preparing a three dimensional foodstuff, more preferably a biscuit spoon (3), wherein a suitable dough composition is prepared and inserted into a mould (1) for forming the desired shape, the mould ...  
WO/2002/037969A1
The present invention includes a ready-to-use unleavened food article that provides a baked product, such as a biscuit, pie crust or pita bread; a dried product such as pasta; or a fried product. the dough article comprises a substantial...  
WO/2002/037970A1
A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabil...  
WO/2002/035936A1
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dought or scone. The dough article comprises a substantially gas-impermeable container. The dough article also com...  
WO/2002/035946A1
A light-seasoned fluid dough is prepared by kneading wheat flour containing gluten, a small amount of baking powder, additives including a first seasoning for lightly seasoning the whole shell and water in an amount 3 to 5 times as much ...  
WO/2002/034052A2
Emulsifiers are co-processed with a carrier to produce a fine powder. The fine powder is added to the dry mix portion of full-fat baked good formulations, such as full-fat yellow layer cake formulations. Compared to the addition of dry d...  
WO/2002/032229A1
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and shee...  
WO2001089307A3
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of...  
WO/2002/019829A2
The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof,...  
WO/2002/020730A2
The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the inventors have isolated a gene encoding a lipoxy...  
WO/2002/017727A1
A folded pie dough consisting of dough layers and fat layers characterized in that solid fat is dispersed in the dough layers; and a process for producing a pie, which can be smoothly baked and has a favorable texture, by baking or fryin...  
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...  
WO/2002/013626A1
A wheat flour, and dough made from the flour, are produced using between 5-50 % (desirably 15-45 %, preferably 25-35 %) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or cl...  
WO/2002/011544A1
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and ag...  
WO2001045515A3
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...  
WO/2001/093686A1
The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-typ...  
WO/2001/089307A2
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of...  
WO/2001/089306A1
By using various types of wheat it is possible to obtain a high-baking performance ground wheat. Said optimized wheat flour is suitable for producing high quality wheat biscuits and pastry made with yeast .  
WO/2001/080653A1
A product including a flour based food baked within a tubular film including cellulose. In a preferred embodiment, the tubular film has an internal release coating. In a further preferred embodiment, the tubular film has a moisture barri...  
WO/2001/078514A2
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...  
WO/2001/079741A1
For the mounting of water atomising nozzles in high pressure pipes for air cooling in cowsheds and the like it is advantageous when the mounting can be effected in situ, and the invention provides for accessories enabling local penetrati...  
WO/2001/067872A1
The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive ...  
WO/2001/067870A1
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the l...  
WO/2001/045515A2
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...  
WO/2001/033968A1
Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water acti...  
WO/2001/032023A1
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...  
WO/2001/019195A1
A method is disclosed for producing a gluten substitute gum. The method comprises heating a mixture comprising a starch, an edible fat, an edible protein and a liquid for a time and under conditions sufficient to form an aerated mass. Th...  
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...  
WO/2001/011974A1
The present invention provides a storage stable liquid bread improving composition comprising 30-70 wt.% of a vegetable triglyceride oil, 2.5-15 wt.% of fat and/or emulsifier, 0.05-5 wt.% of granulated enzyme particles whereby 70 % of th...  
WO/2001/010228A1
Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component having a pH greater than 4.5. The components, ...  
WO/2001/010222A1
A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The ...  
WO/2001/006858A1
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from floor, sugar, baking powder and fat, containing between 0.1 and 3.0 % baking powder and provided in a par...  
WO/2001/005256A1
The invention provides a liquid food composition in the form of a suspension of particles of foodstuff in a carrier liquid, excluding sugar-in-oil suspensions and nut pastes and nut butters; the particles having a mean particle size of l...  
WO/2001/003523A1
Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moistur...  
WO/2000/072687A1
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfil...  
WO/2000/053022A1
A filter is formed from a laminate of two sheets (12, 14) having a layer of absorbent material (18) and a layer of flavor enhancing material in the form of a flavor or supplement layer (20) sandwiched between the sheets. Preferably, the ...  

Matches 451 - 500 out of 1,698