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Matches 151 - 200 out of 1,689

Document Document Title
WO/2010/072637A1
The invention relates to mixed crystals comprising a) leavening agents and b) 0.1 to 5000 ppmw, relative to the total amount of leavening agents, of crystallization promoters in the form of at least one polymer, wherein when using hydrop...  
WO/2010/068823A1
A method to prepare donuts, wherein the method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds ...  
WO/2010/059945A1
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.  
WO/2010/053579A1
Gluten-free formulations for the production of gluten-free bakery products. The formulations comprise gluten-free starch or starches which mimic the starch particle size found in wheat. The formulations can used to prepare bakery product...  
WO/2010/010463A3
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...  
WO/2010/010463A9
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...  
WO/2009/151422A1
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety...  
WO/2009/147297A2
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...  
WO/2009/147297A3
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...  
WO/2009/148467A1
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final...  
WO/2009/144324A1
The invention relates to a powdery agri-food composition obtained by: 1) bulking a base containing whole eggs and optionally at least one of the following ingredients: one or more cereal fractions, sugar, water, at least one food additiv...  
WO/2009/142637A1
The present invention includes a method of making a chemical preferment composition that mixes ingredients including flour component, water, acidic chemical leavening agent, and basic chemical leavening agent, and mixes the ingredients i...  
WO/2009/130219A1
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...  
WO/2009/122900A1
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...  
WO/2009/112464A1
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it a...  
WO/2009/106652A1
The invention relates to a container and method for obtaining an instant food product, which can be used to obtain cooked food products in a short cooking time. The container includes a cover forming the mould in which the product is coo...  
WO/2009/103152A1
The food packaging system has a pan having a plurality of cups each having a bottom and a rim, and a pan panel extending around and interconnecting the rims of each cup; and a tray shaped for receiving the pan therein, the tray having a ...  
WO/2009/104374A1
A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the...  
WO/2009/102198A1
This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the...  
WO/2009/092679A1
A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a) / (b) of greater than 2: 1, sugar, water and a...  
WO/2009/082616A1
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the meth...  
WO/2009/064572A1
The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a s...  
WO/2009/056708A1
The invention relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effective on sugar-free doughs and/or lightly sweetened doughs, optiona...  
WO/2009/056971A3
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...  
WO/2009/056971A2
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...  
WO/2009/054691A3
The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which ha...  
WO/2009/054691A2
The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which ha...  
WO/2009/051487A1
One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the inventi...  
WO/2009/039472A1
The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling....  
WO/2009/021553A1
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  
WO/2009/006352A3
A manufacturing process appropriate for use in constructing laminated structures for use in building construction such that the laminating steps to not require elevated drying temperatures or an extended dwell time at any point. This is ...  
WO/2009/001321A2
A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60 % of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to ...  
WO/2009/001321A3
A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60 % of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to ...  
WO2007139563B1
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2008/148737A2
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/148737A3
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/141267A1
Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated condi...  
WO/2008/134788A1
The invention describes a kit, comprising a bread, cake or pastry product or an intermediate product, made from a dough comprising flour and water, and a packaging, characterized in that the dough is pre-baked, with the dough yield being...  
WO/2008/133512A1
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...  
WO/2008/123946A1
Food compositions comprising from about 1-60% protein, from about 1-50% carbohydrate, from about 1-40% MCT fat, and a maintaining amount of at least one MCT maintaining component, wherein the MCT from the MCT fat is integrally incorporat...  
WO/2008/107018A1
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...  
WO/2008/102371A3
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20...  
WO/2008/102371A2
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20...  
WO/2008/096720A1
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...  
WO/2008/078107A1
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...  
WO/2008/080005A1
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...  
WO/2008/073575A1
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hull...  
WO/2008/068560A2
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/068560A3
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/066540A1
A microwave cooking packing package (20) and combination of a food product (10) and microwave cooking package (20). The cooking package (20) intimately contacts and substantially surround the food product (10) as the food product is cook...  

Matches 151 - 200 out of 1,689