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Patent Searching and Data


Matches 101 - 150 out of 1,764

Document Document Title
WO/2014/164239A1
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...  
WO/2014/161876A1
The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour,...  
WO/2014/157837A1
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, therey lowering the intake of sugar, which may cause disease such ...  
WO/2014/143328A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...  
WO/2014/112960A4
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/112960A3
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/108105A1
The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at lea...  
WO/2014/087386A1
The invention relates to durum wheat flour wherein the particle size (D90) of at least 90 % of the grains is smaller than 200 µm and wherein the damaged starch content is higher than 8 %.  
WO/2014/084477A1
Provided are a rice dough composition and rice dough prepared therefrom. The rice dough composition comprises rice flour, cellulose ether, gums and an emulsion. Using the abovementioned rice dough composition, rice dough which gluten-sen...  
WO/2014/080369A1
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.  
WO/2014/064402A1
The invention relates to methods and apparatus for the preparation of a pastry crumb product (32) comprising flour and fat. The method and apparatus include preparing of the pastry crumb product (32) using a food processing apparatus (18...  
WO/2014/052214A1
An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixin...  
WO/2014/051256A1
The present invention relates to well-being thin pizza dough made using ingredients beneficial to health, which is characterized in that it comprises, with respect to 5000-5100 parts by weight of wheat flour: 250-400 parts by weight of m...  
WO/2014/052216A3
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface a...  
WO/2014/052216A2
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface a...  
WO/2014/052217A1
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not mo...  
WO/2014/021181A1
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardenin...  
WO/2014/014917A3
The present invention provides a method for dough processing, a method for providing a container for a dough product, and a product formed by a container.  
WO/2013/182518A3
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...  
WO/2013/175391A3
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...  
WO/2013/169619A1
A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening a...  
WO/2013/161303A1
Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is u...  
WO/2013/160370A1
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophosp...  
WO/2013/124809A4
The method allows the automatic preparation of flatbread, in particular tortillas, by a machine for use at home or in enterprises. The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable ...  
WO/2013/124809A3
The method allows the automatic preparation of flatbread, in particular tortillas, by a machine for use at home or in enterprises. The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable ...  
WO/2013/122969A1
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shorteni...  
WO/2013/114048A1
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...  
WO/2013/090247A1
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design...  
WO/2013/082269A1
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...  
WO/2013/077480A1
The present invention relates to a dough composition for deep-fried products, containing poly(γ-glutamic acid), and more specifically, to a dough composition for deep-fried products, containing poly(γ-glutamic acid), wherein it is poss...  
WO/2013/071406A1
The inventor has provided a new fat emulsification composition, based on a flax emulsifier. The emulsifier is a natural ingredient that provides an alternative to conventional chemical emulsifiers. The minimal ingredients of the emulsifi...  
WO/2013/060486A1
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...  
WO/2013/051561A1
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...  
WO/2013/043659A1
Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for ma...  
WO/2013/028071A1
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: - maltogenic amylase in an amount of 750-75,000...  
WO/2013/025606A3
Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liq...  
WO/2013/019148A1
The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is c...  
WO/2012/150230A3
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably we...  
WO/2012/150230A2
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably we...  
WO/2012/128266A1
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...  
WO/2012/127215A3
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, othe...  
WO/2012/108377A1
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...  
WO/2012/106176A2
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening co...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/072778A1
The invention relates to a pre-dosed sachet for a predetermined amount of flour of a bakery preparation intended to be used in a domestic breadmaking machine, characterized in that it comprises a first compartment (100) containing at lea...  
WO/2012/074575A1
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the us...  
WO/2012/066961A1
A composition that enables the hygroscopicity of sodium stearoyl lactylate to be improved is provided. The present invention pertains to a composition containing sodium stearoyl lactylate and dietary fiber.  
WO/2012/055887A1
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...  
WO/2012/049233A1
The present invention relates to a consumer-friendly, ready-to-bake food item containment product (100) containing a food item (104) disposed on a planar sheet (102) of ovenable material, wherein the sheet has a compact configuration for...  

Matches 101 - 150 out of 1,764