Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 501 - 550 out of 1,730

Document Document Title
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 ...  
WO/1998/014064A1
The invention is directed to a method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional f...  
WO/1998/011783A1
A baking pan assembly (10) comprising a pan grid including a plurality of pan rows (5) and pan columns (7) that each contain at least one circular pan (12) useful for baking doughnuts using a low-fat baking composition. The pan grid furt...  
WO/1998/000036A1
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are c...  
WO/1997/046107A1
A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture ...  
WO/1997/042826A1
A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough ...  
WO/1997/042827A1
A batter mix for coating vegetables prior to deep fat frying which results in a transparent coating, crisp exterior and a moist interior upon final frying, reduced sticking between pieces of vegetable, reduced oil content of the final pr...  
WO1997030593A3  
WO/1997/033481A1
An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at le...  
WO/1997/030593A2
There is disclosed a novel leavening composition comprising hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.  
WO/1996/039850A1
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0� Fahrenheit (-18 �C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, th...  
WO/1996/039041A1
The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of th...  
WO/1996/032018A1
A method for preparing savoury or sweet foods such as pizzas, pies and the like from baked pastry and a sauce and/or a topping and/or condiments, is disclosed. According to the method, the basic dry and/or powdered, liquid or wet ingredi...  
WO/1996/029882A1
Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt.% of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particula...  

Matches 501 - 550 out of 1,730