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Matches 651 - 700 out of 9,736

Document Document Title
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 ...  
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 ...  
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...  
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...  
WO/2009/042994A1
The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volu...  
WO/2009/038938A1
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled o...  
WO/2009/029267A1
The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.  
WO/2009/022298A2
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram...  
WO/2009/022298A3
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram...  
WO/2009/023159A1
The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in a variety of foods to impart health bene...  
WO/2009/021311A1
A device for sectioning baked products, such as bagels or donuts, so that those baked products are partitioned into bite size pieces which remain partially attached to each other so that the baked product substantially maintains its orig...  
WO/2009/021310A1
An impressioning plate useful for creating impressions in previously-cooked products; a process for creating the impressions and an improved previously-cooked product formed thereby. The impressioning plate includes a plurality of ridges...  
WO/2009/021553A1
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  
WO/2009/022997A1
The invention relates to herbal, ready to use decorative cold pastry gel comprising at least one acidity regulatory agent and at least one thickening enhancer used in pastries, cakes, fruit salads, desserts in the food sector as decorati...  
WO/2009/018082A1
A frozen pizza and tray combination includes a bakeable single-used disposable tray including a holding surface and a frozen pizza. The holding surface has a substantially flat cooking side and an opposite oven-engaging side. The frozen ...  
WO/2009/015171A3
The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping a...  
WO/2009/015171A2
The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping a...  
WO/2009/009708A1
The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side. Efficient processes are also provided for makin...  
WO/2009/009146A1
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...  
WO/2009/007260A1
The present invention relates to a no- or low-sugar wafer having a form that can not be moulded, and can also be described as a no- or low-sugar wafer with a developable surface where its shape does not have an unobstructed projected sur...  
WO/2009/007105A1
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 i...  
WO/2009/002308A3
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...  
WO/2009/002308A2
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...  
WO/2008/155207A2
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...  
WO/2008/155207A3
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...  
WO2007139563B1
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2008/151062A1
The disclosure relates to snack food products that are microwavable and provides puffable/expandable pre-form snack food products, puffed/expanded finished products, and methods and process for making the pre-form products and finished p...  
WO/2008/148737A2
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/150169A1
One aspect of the present invention relates to a method ofpreparingbiscuits or crackers, said method comprising (i) preparing a dough by combining flour, water, leavening agent, a fat blend and optionally further bakery ingredients; and ...  
WO/2008/148737A3
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/143223A1
[PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVIN...  
WO/2008/135286A1
The invention relates to a method for producing a bakery product, comprising the following steps: producing a dough, preparing a dough piece having a substantially flat shape from the dough, the piece having at least one receiving depres...  
WO/2008/135970A2
In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of a first edible solid substance, such as ...  
WO/2008/137871A1
A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A...  
WO/2008/137832A1
An edible film comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excludi...  
WO/2008/129027A1
The present invention relates to a moistureresistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.  
WO/2008/129040A1
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...  
WO/2008/122486A2
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that ...  
WO/2008/122486A3
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that ...  
WO/2008/123098A1
Disclosed are an improver and an improvement method for preventing a dried food from cracking or damage after the dried food is produced. Also disclosed is a method for producing a dried food by using the improver or the improvement meth...  
WO/2008/124662A1
A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second...  
WO/2008/118585A2
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...  
WO/2008/116733A1
An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50°C.  
WO/2008/116068A1
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a...  
WO/2008/110694A2
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/110694A3
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/107548A1
The method relates to a method for preparing a sandwich, that comprises inserting a filling between two facing portions (51, 52) of a piece of bread, in which: the filling is placed on a filling bearing plate (10), the plate with the fil...  
WO/2008/109827A2
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/109827A3
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/105657A1
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...  

Matches 651 - 700 out of 9,736