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Patent Searching and Data


Matches 501 - 550 out of 1,689

Document Document Title
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...  
WO/1996/028051A1
A non-starch containing batter is diclosed which comprises: 2 to 10 % oligosaccharides, 3 to 12 % soluble protein, 10 to 60 % vegetable oil, 0 to 5 % emulsifier, to 100 % water. A particular advantage of the use of this batter is that th...  
WO/1996/026644A1
A biscuit roll (2) is made of a mixture of flour, sugar, whole egg, baking powder, emulsifier and water. Cystein and egg white are added to the dough when preparing the biscuit, which is then rolled on release paper (1).  
WO1996018304A3  
WO/1996/018304A2
The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber compositi...  
WO/1996/015221A1
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.  
WO/1996/013170A1
A muffin tray (170) made from modified crystalline polyethylene terephthalate has a plurality of baking wells (172) with heat transfer inhibiting bottoms (176, 178), and protruding circumferencial ridges (182) to accommodate thermal expa...  
WO/1996/006536A1
A dough conditioner is described wherein the dough conditioner is soybean peroxidase or an aqueous extract of soybean hulls.  
WO/1996/004798A1
A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17 % and about 30 % by weight, "low heat" non-fat dry milk solids present in an amount between about 9 % and about 100 % ba...  
WO/1996/003885A1
The present invention relates to an additive mixture for use in the preparation of frozen, microwaveable, pre-cooked food products. The additive mixture is used to prepare a batter composition, which in turn is used to prepare such froze...  
WO/1996/000011A1
A texture-enhanced snack product prepared, in one embodiment, by applying a hydrated batter precoat and a layer of edible particulates to an expanded edible base material containing up to 20 % by weight moisture, heating to drive off moi...  
WO/1995/030344A1
A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more f...  
WO/1995/017099A1
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and (on flour); 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier; the flour-component being composed of: 80-99 wt.% natural flour, 20-1 wt.% artificial...  
WO/1995/017098A1
The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3MHz). The treated cake flour is intend...  

Matches 501 - 550 out of 1,689