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Patent Searching and Data


Matches 451 - 500 out of 1,752

Document Document Title
WO2002060277A8
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...  
WO/2003/092388A1
A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including ...  
WO/2003/090544A1
A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun ...  
WO/2003/077660A1
The present invention relates to a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus. The dough intermediate of the present invention is thermal treated to create a temporary im...  
WO/2003/067992A1
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2 % by weight of the total dough composition. Baked dough products according to present invention are springy in texture. ...  
WO/2003/065814A1
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...  
WO/2003/063596A1
It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) ...  
WO2002043498A8
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/2003/063595A1
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...  
WO2003015525A3
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/039261A1
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivates, a glyceride based stabilizer and additive(s) and less than abo...  
WO/2003/034826A1
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a proces that provides: an improved method for manufact...  
WO2002065843A8
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), ...  
WO/2003/024233A1
A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance ...  
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...  
WO/2003/022060A1
Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % t...  
WO/2003/022062A1
The present invention concerns a method of producing a liquid pasteurised batter, wherein a pasteurised liquid phase substance and a solid phase substance comprising flour and at least one disaccharide ester are mixed, followed by heat t...  
WO/2003/020043A1
The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is ...  
WO/2003/020044A1
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their r...  
WO2002060262A3
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/2003/015525A2
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/003851A1
A snack dough that can be sheeted, shaped, and fried to produce a snack product having an expanded texture, decreased external foaminess, and a lighter eating quality. In one embodiment, the dough comprises: (a) from about 0.1% to about ...  
WO/2002/100177A1
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice for...  
WO/2002/096210A1
A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenising the mix, pasteurising the mix, acidifying the mix and cooli...  
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...  

Matches 451 - 500 out of 1,752