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Patent Searching and Data


Matches 501 - 550 out of 9,830

Document Document Title
WO/2011/142439A1
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...  
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 ...  
WO/2011/138303A1
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.  
WO/2011/139906A3
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 ...  
WO/2011/135072A1
The present invention relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The invention f...  
WO/2011/136885A2
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...  
WO/2011/136885A3
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...  
WO/2011/136360A1
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...  
WO/2011/133124A1
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...  
WO/2011/128160A1
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...  
WO/2011/129888A2
Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one...  
WO/2011/126891A2
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2011/125451A1
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...  
WO/2011/123770A1
A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dou...  
WO/2011/117641A1
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...  
WO/2011/117012A1
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...  
WO/2011/119013A1
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than pr...  
WO/2011/117633A3
The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is...  
WO/2011/117013A1
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled- droplet dispensing hea...  
WO/2011/116480A1
A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dr...  
WO/2011/117001A1
The invention relates to edible flour-, starch- or flour-/starch-based decorating wafers which are produced in any desired shapes for baking and for decorating cookies, pastries, cakes and desserts. The edible decorating wafer is delicat...  
WO/2011/115063A1
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...  
WO/2011/113484A1
Process for mass-production of decorated pancakes, crepes, etc., and composite product derived there from. The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporati...  
WO/2011/108919A1
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...  
WO/2011/109300A1
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when st...  
WO/2011/099998A3
Disclosed are various embodiments of edible food compositions effective for neutralizing stomach acid. Further, the present invention is directed toward methods of preparing the edible composition and the methods for reducing stomach aci...  
WO/2011/089596A1
A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible.  
WO/2011/084978A1
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.  
WO/2011/083903A3
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...  
WO/2011/082774A1
The invention relates to a waffle, which, starting from a dough, is baked in a baking mold, preferably designed as a waffle iron, so as to be firm and dimensionally stable, wherein the residual moisture content of the baked waffle is les...  
WO/2011/083903A2
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...  
WO/2011/076224A1
The invention concerns a bread which is made of fine wheat bran (51 %), white flour (49%) and additionally small amounts of yeast, sugar, salt, vanilla and orange essence.  
WO/2011/078050A1
There has been required a proofed frozen bread dough which can be baked to give a bread having good appearance, good texture and good taste, and can be stored and transported in a minimized space, thereby contributing to the reduction of...  
WO/2011/073115A1
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated w...  
WO/2011/072925A1
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...  
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...  
WO/2011/067733A1
In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells ...  
WO/2011/068902A3
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...  
WO/2011/066436A3
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...  
WO/2011/066436A2
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...  
WO/2011/066423A2
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...  
WO/2011/066423A3
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...  
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...  
WO/2011/058220A1
The present invention relates to a method of treating rye, wherein bran, flour or other fraction containing nutritional fibre is separated from wholemeal rye or polished rye grains, after which the separated fraction is treated by fermen...  
WO/2011/053793A3
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...  
WO/2011/052970A2
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...  
WO/2011/051062A1
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embo...  
WO/2011/053793A2
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...  
WO/2011/052970A3
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...  
WO/2011/049417A3
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...  

Matches 501 - 550 out of 9,830