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Matches 701 - 750 out of 9,959

Document Document Title
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...  
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...  
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...  
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...  
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...  
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.  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  

Matches 701 - 750 out of 9,959