Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 451 - 500 out of 9,910

Document Document Title
WO/2012/156026A3
The invention relates to a method for producing confectionery consisting of the following steps: A non-perishable baked product (1) is produced, said product having at least one surface (2) for receiving a mass (3) comprising chocolate o...  
WO/2012/156560A1
In a specific embodiment with predetermined amounts, the invention relates to a method for preparing first a dough comprising 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, i...  
WO/2012/156026A2
The invention relates to a method for producing confectionery consisting of the following steps: A non-perishable baked product (1) is produced, said product having at least one surface (2) for receiving a mass (3) comprising chocolate o...  
WO/2012/155154A3
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.  
WO/2012/154413A1
Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same;...  
WO/2012/146693A2
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.  
WO/2012/148543A1
Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse f...  
WO/2012/146693A3
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.  
WO/2012/137163A1
The invention relates to a functional flour-based food composition, in particular baked products, and a method for the preparation thereof. Specific substances of vegetable origin principally containing policosanols, isoflavones and vege...  
WO/2012/132752A1
Because of recent increased awareness of food safety, food products that do not contain emulsifiers and/or pH adjusters are in demand. The purpose of the present invention is to provide an oil-in-water glazing material for baked goods th...  
WO/2012/128266A1
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...  
WO/2012/127215A3
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, othe...  
WO/2012/128602A1
The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and...  
WO/2012/120156A2
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...  
WO/2012/120156A3
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...  
WO/2012/120154A2
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...  
WO/2012/120155A2
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...  
WO/2012/120155A3
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...  
WO/2012/121381A1
The purpose of the present invention is to provide: a taste improvement agent capable of being obtained from a coffee extraction residue using a simple method, and imparting a synthetic taste to a food/drink; a food/drink containing the ...  
WO/2012/120154A3
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...  
WO/2012/117879A1
The purpose of the present invention is to provide a quality improving agent effective for improving the quality of a steamed bun. Provided is a quality improving agent that contains glucoamylase. It is preferred that the quality improvi...  
WO/2012/115782A1
A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose ...  
WO/2012/115725A1
The food product of the invention comprises at least one moulded body. The moulded body comprises a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or...  
WO/2012/115781A1
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-f...  
WO/2012/115442A2
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/115442A3
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/111327A1
Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice po...  
WO/2012/103213A1
A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics ...  
WO/2012/098448A1
Eco-friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth wherein the cutleries, chopsticks, and all other such utensils are made of flours having about 65% w/w or above carbohydrate cont...  
WO/2012/091581A3
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...  
WO/2012/091581A2
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...  
WO/2012/089676A1
The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also...  
WO/2012/084506A1
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water, providing a second batter comprising flour, sugar, fat and/or oil and water, adding a colou...  
WO/2012/084505A1
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water; providing a second batter comprising flour, sugar, fat and/or oil and water; adding a colou...  
WO/2012/080316A2
The present invention relates to a kit for the preparation of bread and oil. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive...  
WO/2012/080316A3
The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy- to -open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a season...  
WO/2012/081351A1
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...  
WO/2012/076058A1
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragme...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/077038A1
A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by w...  
WO/2012/076051A1
The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha- amylase o...  
WO/2012/076055A1
The present invention relates to food products comprising a raising agent, a moisture content of 10% or above by weight of the food product, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amyla...  
WO/2012/075999A1
The invention relates to a novel gluten-free food extrudate which complies to the nutritional physiological claims for healthy and wholesome food stuff with respect to nutrient distribution and ingredients, being at least the same as kno...  
WO/2012/076056A1
The present invention relates to food products comprising a gelling agent, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary ...  
WO/2012/064591A1
A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transpar...  
WO/2012/062030A1
A healthcare food with benefits to lung, which is prepared by mixing the materials selected form (in wt.part) lily 6-12, tremella 3-10, apricot seed with skin 3-10, bulb of David Fritillary 6-15, sweet orange peel 3-10, bulb of Chinese C...  
WO/2012/063629A1
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part...  
WO/2012/056078A1
The present invention relates to coloured bread in which the bread dough includes, at least, one natural dye pigment in a quantity large enough to give the bread the sought colour. Likewise, the invention relates to the method for prepar...  
WO/2012/055531A1
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...  

Matches 451 - 500 out of 9,910