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WO/2010/110971A1 |
A pizza including a dough substrate defining a plurality of pieces, each piece including a sheet portion bounded by at least two internal edges and at least one external edge, wherein at least a portion of each of the internal and extern...
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WO/2010/107021A1 |
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, ...
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WO/2010/103158A1 |
The present invention relates to a new gluten-free formulation characterised in that it comprises the following ingredients in percentage weight with respect to the total formulation: (a) 15 to 75% gluten-free flour and/or starch; (b) 25...
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WO/2010/103483A3 |
This invention relates to a cookie ice cream comprising an ice cream preparation which is at least partially covered with a topping, and to the associated topping. The topping comprises a quantity of dry ground cookies having a water con...
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WO/2010/100263A2 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/100263A3 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/098659A3 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2010/097417A3 |
The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to mak...
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WO/2010/096397A1 |
Lipid-based, creamy food fillings are disclosed that are bake stable up to a temperature of at least about 125°C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to bakin...
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WO/2010/092023A3 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/093983A1 |
Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating ...
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WO/2010/092023A2 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/092550A1 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
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WO/2010/084952A1 |
Disclosed are a food material using rice as a starting material, which is sufficiently available as a substitute from the standpoint of cost at the commercial level, a processed food using the same, and a method for the production thereo...
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WO/2010/082053A3 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/082053A2 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/080872A1 |
A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fib...
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WO/2010/072753A3 |
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...
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WO/2010/072753A2 |
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...
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WO/2010/073283A2 |
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, b...
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WO/2010/070389A1 |
Invention pertains to the field of producing snack food, particularly to high nutritional value cheese and bread chips-like snack composition and a method of producing the same. The snack product contains per 100g of final product 33-37g...
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WO/2010/068575A1 |
The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.
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WO/2010/059945A1 |
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
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WO/2010/057299A1 |
The present invention is directed to a process for the preparation of low fat and lower fat baked goods, in particular doughnuts and to the low fat and lower fat products obtained therefrom. The process comprises the steps of (i) frying ...
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WO/2010/049792A1 |
The present invention describes a palatable and orally administrable form of composition comprising proteins, galactomannans and base matrix optionally along with acceptable additives.
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WO/2010/049792A8 |
The present invention describes a palatable and orally administrable form of composition comprising proteins, galactomannans and base matrix optionally along with acceptable additives.
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WO/2010/045186A2 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
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WO/2010/045186A3 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
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WO/2010/041157A1 |
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...
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WO/2010/037824A1 |
The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporating decorative designs / images, comprising pouring at least two distinct batter compositions on a heated su...
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WO/2010/033755A2 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/033755A3 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/030553A1 |
The present invention provides methods and compositions for preparing fully-sponge-state batter products.
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WO/2010/022721A2 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022721A3 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022764A1 |
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...
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WO/2010/021411A1 |
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.
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WO/2010/020484A1 |
Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced bro...
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WO/2010/021960A1 |
Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
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WO/2010/015584A1 |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
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WO/2010/015776A1 |
The subject matter of the present invention is a fibre- and protein-rich baked product comprising: - flour, and - soluble fibre selected from the group made up of FOSs, branched maltodextrins, inulin, IMOs, TOSs, GOSs, pyrodextrins, poly...
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WO/2010/016400A1 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2010/015554A1 |
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...
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WO/2010/012882A1 |
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and e...
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WO/2010/012421A1 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
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WO/2010/006778A1 |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...
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WO/2010/009464A1 |
Provided herein are gluten-free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises glute...
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WO/2010/005419A1 |
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...
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WO/2010/004359A1 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...
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WO/2009/153976A1 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
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