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Patent Searching and Data


Matches 451 - 500 out of 10,190

Document Document Title
WO/2014/006090A1
The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.  
WO/2014/004018A1
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/002573A1
Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and ...  
WO/2014/002714A1
Provided are a pizza-base moulding tool (1) and a pizza-base moulding method with which a thin circular pizza base can be moulded with ease using sliced bread. The present invention is provided with: a receiving mould body (15) serving a...  
WO/2014/002310A1
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the f...  
WO/2014/001437A1
A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the...  
WO/2013/190303A1
An edible material having a water activity not exceeding 0.8 is formed by admixture of a binding material and particles of baked farinaceous material. Suitably the particles of baked farinaceous material are particles of cake, and the bi...  
WO/2013/187759A1
The invention relates to a process for the preparation of filled farinaceous bakery products that employs frying of a filled farinaceous product and that offers the advantage that loss of filling material during frying is minimized. More...  
WO/2013/181760A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2013/182564A1
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are disti...  
WO/2013/178984A3
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
WO/2013/180184A1
[Problem] To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. [Solution] A baked lotus root cake characterized by being prepared by kneading under hea...  
WO/2013/178984A2
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
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/2013/177405A3
The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to glute...  
WO/2013/177405A2
The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to glute...  
WO/2013/167749A1
The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5- 70 wt% of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10- 80 wt% of a chloride salt of a metal that is accep...  
WO/2013/168128A3
A food product is described, in particular a baked product with flavouring granules sprinkled on its surface and/or incorporated in its dough, characterized in that the granules are coated with a first layer of edible glue, in particular...  
WO/2013/168128A2
A food product is described, in particular a baked product with flavouring granules sprinkled on its surface and/or incorporated in its dough, characterized in that the granules are coated with a first layer of edible glue, in particular...  
WO/2013/160300A1
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.  
WO/2013/159498A1
Disclosed are the preparation method of an original sauce fermented from bean seedlings and a liquid beverage and a solid food containing the original sauce. The preparation method for the original sauce comprises the steps of: selecting...  
WO/2013/161807A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, 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/2013/161808A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...  
WO/2013/153902A1
The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant; and a cr...  
WO/2013/153505A1
Flour from oil cake of cold pressed oil from the seed of Styrian oil pumpkin is a product of powder composition, greenish colour and pleasant aroma with smell to pumpkin seed. Product obtained from oil-cake () which is a residue upon the...  
WO/2013/152406A1
The present invention patent relates to ingredient formulations, methods and processes for industrially producing no-fat cheese buns, with the legal maximum fat content of 0.5% m/m, with or without a filling, which can be prepared from t...  
WO/2013/143840A1
The invention relates to a method for continuously producing rolled waffles having a crumbly texture, the method comprising the following steps: a dough mix that can be given a crumbly texture is placed on a moving, heated baking surface...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/138581A1
A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.  
WO/2013/136101A1
The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11 ) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a savoury or sweet filling (12) located with...  
WO/2013/134532A1
Comestibles prepared using l,3-propanediol may include modified flavor profiles relative to comparable comestibles dial do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to abou...  
WO/2013/133138A1
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...  
WO/2013/129951A1
The present invention relates to a tortilla and a method for producing tortillas, the tortilla being a kind of a flat round cake with a diameter of 6 to 30 cm from wheat or corn flour or base, used as bread and a base for other foods. To...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/128113A1
The invention relates to a food plate intended to be presented with a visual animation, comprising a main dish (5), at least one petal (6) capable of concealing the main dish (5) in a closed position, and a trigger (7) configured to caus...  
WO/2013/124652A1
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
WO/2013/124652A9
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
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/2013/116724A1
Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors subst...  
WO/2013/113075A1
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...  
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/2013/111067A1
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...  
WO/2013/107465A1
The present invention relates to a series of products namely cream patisseries and dessert kits, which are made with a no added sugars mix composition. The final products are characterised by a low content of sugars, low glycemic index a...  
WO/2013/092176A1
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...  
WO/2013/092335A3
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/092335A2
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/088920A1
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...  
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/2013/089273A1
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...  

Matches 451 - 500 out of 10,190