| Document |
Document Title |
|
WO/2018/087533A1 |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...
|
|
WO/2018/081369A1 |
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...
|
|
WO/2018/069658A1 |
The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing a...
|
|
WO/2018/067812A1 |
Novel enzyme mixtures and doughs containing those mixtures are provided. Those enzyme mixtures include a first lipase and a first xylanase, as well as at least a second lipase different from the first lipase and/or a second xylanase diff...
|
|
WO/2018/013643A1 |
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...
|
|
WO/2018/013399A1 |
Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or c...
|
|
WO/2018/010966A1 |
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...
|
|
WO/2018/007571A1 |
The present invention relates a sugar reduced wafer composition comprising, 60 - 80 wt. % of flour, 10 – 23 wt. % of sucrose, 0.5 – 8.0 wt. %, preferably 0.5 - 5 wt. % of oil or fat and 5 – 20 wt. % of non-digestible fibers wherein...
|
|
WO/2017/220778A1 |
The present invention relates to a mix for the production of leavened bread rolls containing at least flour, yeast and water, the said mix having – a water/flour weight ratio of between 0.8 and 1, preferably a water/flour weight ratio ...
|
|
WO/2017/214673A1 |
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...
|
|
WO/2017/187039A1 |
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...
|
|
WO/2017/186891A1 |
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
|
|
WO/2017/178556A1 |
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...
|
|
WO/2017/160908A1 |
A white wheat flour is made from a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour ...
|
|
WO/2017/144972A3 |
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held ...
|
|
WO/2017/144972A2 |
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held ...
|
|
WO/2017/144972A8 |
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held ...
|
|
WO/2017/142904A1 |
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.
|
|
WO/2017/140796A1 |
The present invention relates to a culture or kit-of-part comprising or consisting of a Lactobacillus plantarum strain and Leuconostoc spp strain(s), and uses thereof to manufacture a millet-, sorghum-, lentil-, pea-, rice- or teff-based...
|
|
WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
|
|
WO/2017/116380A1 |
Caribbean Black Cake/Rum Cake Box Cake made of one fruit mix package, one cake mix package, and one rum mix package to create a box cake kit with three individual packages within a box. The fruit mix package can include a composition of ...
|
|
WO/2017/108335A1 |
The present invention relates to apackaged ready-to-bake dough product comprising a package having an interior cavity, a supporting base and a groove at the periphery of the supporting base; a raw dough; and a material enclosing, sealing...
|
|
WO/2017/108131A1 |
The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb ...
|
|
WO/2017/099599A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation o...
|
|
WO/2017/099601A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...
|
|
WO/2017/082113A1 |
Provided are a roll-in margarine for frozen dough and a layered puffed food manufactured using the roll-in margarine, the roll-in margarine having low trans-fatty-acid, and being used together with a dough having a low moisture content, ...
|
|
WO/2017/076812A1 |
The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the inventi...
|
|
WO/2017/045325A1 |
Disclosed is a crust premix, which is a premix A or a premix B. The raw material of the premix A comprises, by mass, 85-95% of flour, 0.8-1.5% of a swelling agent A, 0.4-0.8% of an acidifier, 1-3% of an emulsifier, 2-4% of flavoring agen...
|
|
WO/2017/027659A1 |
A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits r...
|
|
WO/2017/026470A1 |
[Problem] To provide combination confectionery enabling production of instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from a molding tray by heating, in the molding tray using a microwave ove...
|
|
WO/2017/014806A1 |
An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a ...
|
|
WO/2017/014967A1 |
An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a ...
|
|
WO/2017/001744A1 |
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements th...
|
|
WO/2016/202913A1 |
There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour; (ii) a low molecular weight (MW) fraction of saccharide(s) with numbe...
|
|
WO/2016/147081A1 |
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...
|
|
WO/2016/144855A1 |
The present disclosure relates to a leavening composition which eliminates the need for metal phosphate composition for aluminum based leavening acids and provides control of the leavening activity.
|
|
WO/2016/105557A1 |
A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This ...
|
|
WO/2016/097067A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
|
|
WO/2016/084854A1 |
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability...
|
|
WO/2016/071768A1 |
Method for producing a cooked food product, the method comprising the steps of: selecting a raw material, comprising chick peas, grinding the raw material to obtain a flour, hydrating the flour with water to obtain a flour mixture, prepa...
|
|
WO/2016/055423A1 |
The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising:(i) at least parts by weight of fat; (ii) at least40 by weight % of a har...
|
|
WO/2016/055425A1 |
The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour...
|
|
WO/2016/055426A1 |
The present invention relates to the production of edible wafers having a density of at least 35 mg/cm3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount so the weight ratio of total amount...
|
|
WO/2016/055288A1 |
The fresh or frozen raw food product according to the invention comprises at least one layer of pastry crust and a wet food filling. Said filling contains a mixture of hydroxypropyl-methylcellulose and at least one other water-retention ...
|
|
WO/2016/055424A1 |
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...
|
|
WO/2016/050746A1 |
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batte...
|
|
WO/2016/032452A1 |
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...
|
|
WO/2016/030805A1 |
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...
|
|
WO/2016/026850A1 |
The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.
|
|
WO/2016/026842A1 |
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...
|
