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Patent Searching and Data


Matches 501 - 550 out of 1,752

Document Document Title
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 ...  
WO/2000/049878A1
The present invention is directed to a baked good product comprising about 0.5 to about 5 % betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to ...  
WO/2000/042858A1
The cake mixture is prepared by pouring a liquid. The powder mixture comprises a base powder and a fat with a low melting point. This fat is introduced cold, into a mixing tank (1) in which it is transformed into pieces which are mixed w...  
WO/2000/040100A1
The present invention comprises an edible carrier for flavor or color or flavor and color. The edible carrier comprises a starch-bearing material, a bulking agent and a coloring or flavoring agent. The edible carrier has a texture rangin...  
WO/2000/035291A1
A grooved, pre-proofed, freezer-to-oven pizza crust dough is disclosed. The dough (30) includes a top surface for a pizza filling, and a bottom surface (31) opposing the top surface and contacting a pizza pan. The bottom surface of the d...  
WO/2000/035290A1
A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw...  
WO/2000/025589A1
Dough products enhanced with ultra-fine psyllium and methods for preparing the dough products are disclosed.  
WO/2000/016634A1
A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is provided, sufficient to fully activate all yea...  
WO/2000/013512A1
A sugar wafer and a sugar wafer batter in which part of the wheat flour is replaced by cereal grits or all or part of the sucrose is replaced by a reducing sugar as well as confectionery products comprising them.  
WO/2000/004782A1
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery products(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carb...  
WO/2000/004784A1
Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 2...  
WO/1999/066802A1
The invention concerns a ready-for-use cookie dough in the form of a block which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing up to 1.5 % baking powder and being provided...  
WO/1999/064320A1
The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust s...  
WO/1999/044428A1
A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly ...  
WO/1999/043213A1
The present invention is related to a bread improver in the form of a powder, characterised in that it is made of agglomerated particles having a mean particle size of at least 250 $g(m)m. The present invention is also related to the pre...  
WO/1999/038391A1
Bread products derived from a dough having a continuous network of developable protein having levels of reducing sugar sufficiently low such that browning under frying conditions is substantially reduced.  
WO1999004640A9
A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked in...  
WO/1999/022606A1
An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140 °C as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25 % by weight, based upon the w...  
WO1999004640A3
A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked in...  
WO1998051159A3  
WO/1999/004640A2
A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (A¿w?) of about 0.81 to 0.92. The batters can be baked...  
WO/1998/053694A1
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. The components, when combined, provide all in...  
WO/1998/051159A2
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is pr...  
WO/1998/048633A1
The invention relates to an industrially produced, storable premix for baked products containing fat with a flat solid fat content curve and flour in a ratio of 1:0.2 to 1:5.  
WO/1998/026666A1
The invention relates to a ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between 0.3 and 1.5 % baking powder and provided in a precut form...  
WO/1998/020743A1
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and l...  
WO/1998/014065A1
The invention is directed to a method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After ...  

Matches 501 - 550 out of 1,752