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WO/2009/154588A3 |
Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a ...
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WO/2009/155428A2 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/155428A3 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/154212A1 |
Provided are a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the passage of time after c...
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WO/2009/149948A1 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
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WO/2009/151042A1 |
To newly develop a system for imparting heat resistance to a food antioxidant (in particular, a food antioxidant containing β-amylase as the active ingredient). To solve the above-described problem, a material for imparting heat resista...
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WO/2009/150951A1 |
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...
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WO/2009/149947A1 |
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.
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WO/2009/147297A2 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/147297A3 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/144324A1 |
The invention relates to a powdery agri-food composition obtained by: 1) bulking a base containing whole eggs and optionally at least one of the following ingredients: one or more cereal fractions, sugar, water, at least one food additiv...
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WO/2009/142818A1 |
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at ...
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WO/2009/142536A1 |
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products (croutons). Said invention makes it possible to produce rusk products (croutons) which can be used...
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WO/2009/138652A1 |
The present invention relates to a process for manufacturing a bakery product of the crustless batch bread type or the like, in which a prepared dough contained in at least one tin (32) is baked, characterized in that the baking comprise...
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WO/2009/138447A1 |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.
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WO/2009/130556A4 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
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WO/2009/130556A1 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
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WO/2009/127717A1 |
Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The...
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WO/2009/126062A1 |
The invention relates to the food industry. The invention can be used for producing foods like raviolis or vareniks (raviolis hereafter). The aim of the inventions is to extend the list of semifinished food products with a high filling-t...
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WO/2009/123337A1 |
Disclosed is an emulsified oleaginous composition comprising components (A) and (B), and wherein (B)/(A) (weight ratio) is 1.5 to 4. (A): an oil phase comprising 10 to 50 wt% of triacyl glycerol, 10-50 wt% of organic acid monoacyl glycer...
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WO/2009/122235A1 |
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain...
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WO/2009/122900A1 |
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...
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WO/2009/115789A2 |
Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product ma be pre-wette...
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WO/2009/115789A3 |
Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product ma be pre-wette...
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WO/2009/113655A1 |
Provided are a composition containing full fat soy flour, which can improve the aroma and/or texture of foods when employed as a substitute for some or all of the food starting material, or when employed by addition as a new starting mat...
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WO/2009/107659A1 |
Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disc...
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WO/2009/107866A1 |
Disclosed is a method for preparing low-protein food, wherein by using α-glucosidase, it is possible to obtain a low-protein food having excellent flavor, texture and quality.
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WO/2009/108058A1 |
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/2009/104374A1 |
A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the...
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WO/2009/101215A1 |
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...
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WO/2009/102922A1 |
Shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability s...
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WO/2009/092829A1 |
The present invention relates to a method for production of a tin loaf, the crust of which has properties that are, to all intents and purposes, analogous to the inside of the loaf in terms of colour, moisture level and organoleptic prop...
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WO/2009/091035A1 |
Provided is a baked cake which can be sufficiently shaped even in the case of using an oligosaccharide having physiological functions such as decay resistance, an effect of promoting the growth of bifidobacteria, an effect of improving t...
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WO/2009/088083A1 |
Provided is a sponge cake which has no depression in the center even in the case of using a fructooligosaccharide which has physiological functions, for example, a decay resistance, an effect of promoting the growth of bifidobacteria, an...
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WO/2009/082616A1 |
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the meth...
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WO/2009/077449A1 |
In order to provide a preparation which is simple to process and from which, by mixing with an aqueous liquid, even in the cold, a clear food product, in particular a coating mass for foods, a food spread, a sauce or a dessert, can be pr...
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WO/2009/075497A2 |
The present invention relates to a chocolate cake composition having the optimum composition and composition ratio and method for preparing the same by using the composition, which is very useful invention for processed food industry sin...
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WO/2009/075497A3 |
The present invention relates to a chocolate cake composition having the optimum composition and composition ratio and method for preparing the same by using the composition, which is very useful invention for processed food industry sin...
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WO/2009/071785A3 |
Foodstuff container (1) having a conical wall (2) comprising at least one sheet (3) rolled into a cone and having at least one overlap (5) where two overlapping portions (4a, 4b) of the sheet overlap each other. The sheet (3) comprises p...
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WO/2009/071785A2 |
Foodstuff container (1) having a conical wall (2) comprising at least one sheet (3) rolled into a cone and having at least one overlap (5) where two overlapping portions (4a, 4b) of the sheet overlap each other. The sheet (3) comprises p...
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WO/2009/057451A1 |
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fa...
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WO/2009/056971A3 |
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...
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WO/2009/056971A2 |
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...
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WO/2009/055583A1 |
One embodiment of the present invention is an edible non-human animal container or pet food container comprising water, pregelatinized and native starch, a cross-linker natural fibers, a wax emulsion, a mold release agent, a flavoring ag...
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WO/2009/053337A1 |
A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also dis...
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WO/2009/046988A3 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/046988A2 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/045991A1 |
A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a ...
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WO/2009/045120A1 |
The invention relates to the food industry. The inventive method for producing a wafer bread consists in preparing a raw material, in producing, forming and baking a dough, in cutting the thus obtained sheets into separate products and i...
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WO/2009/041821A1 |
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough...
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