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Patent Searching and Data


Matches 801 - 850 out of 8,573

Document Document Title
WO/2005/094592A1
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a st...  
WO2005077203A3
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent compr...  
WO/2005/092115A1
The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared ...  
WO/2005/091995A2
High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-...  
WO/2005/092118A1
Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling ...  
WO/2005/091984A2
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO/2005/089568A1
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...  
WO/2005/087012A1
The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to the use thereof in ...  
WO/2005/087013A1
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...  
WO/2005/087011A1
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...  
WO2004107879A3
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...  
WO/2005/087018A1
Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flout, roaste...  
WO/2005/084445A1
Bakery products comprising a sterol and/or stanol fatty acid ester and a specific emulsifier are more soft and less prone to staling.  
WO/2005/082163A1
A food material comprising whole grain powder of seeds of barley, wheat or the like, or pulverizate of seeds of barley, wheat or the like during the growing period from just after head spout to maturation, wherein the contents of free am...  
WO/2005/082160A1
Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of m...  
WO/2005/079591A1
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...  
WO/2005/079584A2
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO/2005/079605A1
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...  
WO/2005/079587A1
A method comprising the steps of providing an elongate mould (30) with a substantially U-shaped cross-section with a bottom lining made of raw pastry dough (52) covering the bottom wall of the mould and the side walls thereof over only p...  
WO/2005/077207A1
The invention relates to a method of improving a person's physical appearance through weight loss. The invention is characterised in that, at breakfast, the user eats three portions of a dietetic baked product which can regulate glycaemi...  
WO/2005/077193A1
The invention relates to a method of producing products with shelf-stable sweet fermented dough, such as Panettones. According to the invention, the refresh step, or at least one of the refresh steps, is performed in a liquid medium. The...  
WO/2005/077194A1
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...  
WO/2005/077195A1
The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca2+reactive low methoxylated pectin, preferably a low methoxy...  
WO/2005/077192A1
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...  
WO/2005/077203A2
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent compr...  
WO/2005/074689A1
[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking...  
WO/2005/070217A1
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO/2005/069866A2
A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including defo...  
WO/2005/067721A1
The cake-pastry is made up of pieces of the more valued dried fruits tie together by honey in order to realize a compact structure covered by a golden layer obtained through painting of egg yolks.  
WO2005006880A3
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2005/067722A1
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...  
WO/2005/065459A1
A shelf-stable, yeastless sweet goods dough composition and method of making same. The dough composition including preferably from about 10 to about 50 percent by weight of flour; a portion of the flour being selected from the group cons...  
WO2005039324A3
Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the fo...  
WO/2005/065462A1
[PROBLEMS] To provide a device and method for accurately folding a langue de chat dough into two. [MEANS FOR SOLVING PROBLEMS] A biscuits making device comprises a downwardly inclined conveyor (15), a support bar (37) extending so that i...  
WO2005039296A3
The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single...  
WO2005025326B1
A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved proce...  
WO/2005/063049A1
The invention relates to a cream filler composition, which comprises: - a lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing between 0 % and 5 % w/w of the total lipid ...  
WO/2005/063026A1
The present invention relates to finger millet bread formulation and a process for preparing the same.  
WO/2005/063059A1
An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour ...  
WO2004073411A3
Improved confectionery compositions and methods of using those compositions are provided.wherein said compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent wherein the compositions flows readily ...  
WO/2005/060487A2
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixt...  
WO/2005/060766A1
It is intended to provide a food containing a large amount of functional components, which is obtained by using a processed barely product (for example, barley seeds having been soaked in cold or warm water, sprouting barley or barley ma...  
WO/2005/058045A1
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...  
WO/2005/058046A1
There is provided a kit of parts for preparing a pita bread savoury snack, comprising: a) one or more pieces of herb containing pita bread having a prolonged ambient shelf life, and b) a sealed container with additives for preparing a fi...  
WO/2005/058048A1
A sterile food bar and a method for its production. The food bar contains layers of substantially immiscible, structurally firm bread and mass of minced foodstuff. It is packed in a stretch package impermeable to air, light and microbes,...  
WO/2005/058047A1
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...  
WO/2005/055741A1
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...  
WO/2005/053411A1
A method of manufacturing a coated food product, such as a decorated cake, is disclosed in which a mould is lined with a coating (S2), such as icing or chocolate. A food product batter is then placed within the lined mould (S5) and cooke...  
WO1990000001A8  
WO/2005/053410A1
It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is fou...  

Matches 801 - 850 out of 8,573