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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...
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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...
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WO/2012/032372A1 |
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...
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WO/2012/019974A1 |
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...
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WO/2012/016022A1 |
Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodime...
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WO/2012/003058A1 |
A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device, but can utilize only a substa...
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WO/2011/156010A1 |
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release...
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WO/2011/139906A2 |
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...
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WO/2011/127013A1 |
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...
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WO/2011/068902A2 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/063219A1 |
A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one l...
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WO/2011/062507A1 |
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...
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WO/2011/057987A1 |
The invention relates to a product comprising acidic magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, that can be produced by means of dehydrating an aqueous solution or suspension of a ma...
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WO/2011/051610A1 |
The invention relates to a meal substitute containing nutrients comprising energetic and nutritional intake. Said meal substitute takes the form of a combination of a bread- or cake-type food 5 to be cooked and a spread- or cream-type co...
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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...
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WO/2011/033994A1 |
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...
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WO/2011/026877A1 |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...
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WO/2011/027317A1 |
The invention relates to the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Spe...
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WO/2011/025377A2 |
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...
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WO/2011/020965A2 |
In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. T...
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WO/2011/005656A1 |
An automated method for producing a ready-to-cook wonton from a wonton intermediate product including a shell containing a filler material. The intermediate product is defined by a central portion and opposing end portions. The intermedi...
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WO/2011/003011A1 |
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingr...
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WO/2010/144363A1 |
Batters are described having gellan gum, sodium alginate and monoglyceride emulsif ier. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about...
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WO/2010/092550A1 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
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WO/2010/074759A1 |
A tamper evident package for food products is provided having a tray and a lid, which may or may not be permanently attached to each other, and includes a plastic tray for receiving a plastic lid for mating the lid and the tray, wherein ...
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WO/2010/072753A2 |
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...
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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...
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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 ...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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....
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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...
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