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Patent Searching and Data


Matches 401 - 450 out of 1,689

Document Document Title
WO/2004/080800A2
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...  
WO/2004/080187A1
The invention relates to a method for production of ready-to-use sour doughs, containing homofermenting lactic bacteria, whereby said method permits a variation of the fermenting quotient of said doughs. The invention further relates to ...  
WO/2004/073417A1
The present invention relates to a food product comprising dough, the food product further comprising a fill. The food product according to the invention is characterised in that the dough is made from about 1/3 of water at about 8-15° ...  
WO/2004/068967A1
Described are dough compositions containing one or more of an acid, an organic acid, an encapsulated acid or organic acid, and a natural antimicrobial agent, to preserve the dough, wherein the dough composition can preferably contain bot...  
WO2004032635A3
The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having ...  
WO/2004/054370A1
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the l...  
WO/2004/052104A1
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...  
WO2003103404A3
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.  
WO/2004/039163A1
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The doug...  
WO/2004/037002A1
The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its n...  
WO/2004/037003A1
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the doug...  
WO/2004/034793A1
Described are packaged dough products comprising a dough composition in a flexible package, the packaged dough product contains a carbon dioxide scavenger to reduce bulging of the packaged product during storage.  
WO/2004/032635A2
The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having ...  
WO/2004/032634A2
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO/2004/032636A1
The present invention relates to shaped cookie dough intermediates provided in an easy to use and convenient format, having an integral design element which can be provided on a commercially produced scale. The shaped cookie dough interm...  
WO2004012513A3
The invention relates to a food base, a method for the production thereof, uses thereof, the use thereof as an ingredient, particularly for making a liquid fritter batter, a liquid fritter batter, a method for the production thereof, and...  
WO/2004/023880A1
A bread utilizing vegetables for their nutritional value and which includes powdered vegetables, concentrated liquid vegetables, powdered grains, and dehydrated diced vegetables, and methods for preparing the powdered vegetables, the con...  
WO/2004/012513A2
The invention relates to a food base, a method for the production thereof, uses thereof, the use thereof as an ingredient, particularly for making a liquid fritter batter, a liquid fritter batter, a method for the production thereof, and...  
WO2003103403A3
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...  
WO/2004/008868A1
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...  
WO/2003/103404A2
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.  
WO/2003/103403A2
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...  
WO/2003/099017A1
The invention relates to a pre-dough concentrate for producing baked goods, to a method for producing a pre-dough concentrate, to the use of such a pre-dough concentrate for producing baked goods, and to the baked goods themselves that a...  
WO2003022059A3
An individual sized portion of a pizza food can comprise a roughly triangular portion having a crust that substantially encloses the pizza filling held within the crust. The crust is easily cooked, handled by a consumer and prevents cont...  
WO2002060277A8
The present invention pertains to the use of a degraded and cross linked starch in a food coating or batter composition for food products. Surprisingly, it has been found that by virtue of the use of this specific starch, the textural pr...  
WO/2003/092388A1
A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including ...  
WO/2003/090544A1
A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun ...  
WO/2003/077660A1
The present invention relates to a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus. The dough intermediate of the present invention is thermal treated to create a temporary im...  
WO/2003/067992A1
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2 % by weight of the total dough composition. Baked dough products according to present invention are springy in texture. ...  
WO/2003/065814A1
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...  
WO/2003/063596A1
It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) ...  
WO2002043498A8
An apparatus, method and a process for preparing a three dimensional foodstuff, more preferably a biscuit spoon (3), wherein a suitable dough composition is prepared and inserted into a mould (1) for forming the desired shape, the mould ...  
WO/2003/063595A1
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...  
WO2003015525A3
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/039261A1
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivates, a glyceride based stabilizer and additive(s) and less than abo...  
WO/2003/034826A1
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a proces that provides: an improved method for manufact...  
WO2002065843A8
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...  
WO/2003/024233A1
A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance ...  
WO/2003/022059A2
An individual sized portion of a pizza food can comprise a roughly triangular portion having a crust that substantially encloses the pizza filling held within the crust. The crust is easily cooked, handled by a consumer and prevents cont...  
WO/2003/022060A1
Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % t...  
WO/2003/022062A1
The present invention concerns a method of producing a liquid pasteurised batter, wherein a pasteurised liquid phase substance and a solid phase substance comprising flour and at least one disaccharide ester are mixed, followed by heat t...  
WO/2003/020043A1
The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is ...  
WO/2003/020044A1
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their r...  
WO2002060262A3
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...  
WO/2003/015525A2
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/003851A1
A snack dough that can be sheeted, shaped, and fried to produce a snack product having an expanded texture, decreased external foaminess, and a lighter eating quality. In one embodiment, the dough comprises: (a) from about 0.1% to about ...  
WO/2002/100177A1
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice for...  
WO/2002/096210A1
A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenising the mix, pasteurising the mix, acidifying the mix and cooli...  
WO/2002/091836A1
A method and system forthe reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed. Subsequently the batter is cooled and stor...  
WO/2002/089589A1
There is provided a dough, especially a pasta dough, which comprises edible fungi. Preferred fungi are filamentous with fungi selected from fungi imperfecti being preferred.  

Matches 401 - 450 out of 1,689