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Patent Searching and Data


Matches 801 - 850 out of 8,408

Document Document Title
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...  
WO/2005/051084A1
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...  
WO/2005/051098A1
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming...  
WO/2005/051097A1
A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flas...  
WO2004110167A3
The present invention, in various embodiments, may combines a toy, and/or a game of skill, and/or chance, and/or a craft activity, and/or a novelty entertainment or amusement, or any combination thereof with food or consumable product. T...  
WO2005025326A3
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...  
WO2005014839A3
The present invention relates to novel sweetener compositions comprising monatin and methods for making such compositions. The present invention also relates to sweetener compositions comprising specific monatin stereoisomers, specific b...  
WO/2005/046335A1
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an equal amount of emulsified liquid shortening composition comprising dietary...  
WO/2005/046334A1
A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and w...  
WO/2005/046337A1
According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an equal amount of emulsified liquid shortening composition comprising dieta...  
WO/2005/046352A1
According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising dietary fib...  
WO2004044208A3
A new cereal from which seed a food flour can be obtained having leavening ability and low allergenicity, and from which dough bakery products can be obtained.  
WO2004103089A3
A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material (Figure 1).  
WO2004103090A3
Herein described is a high protein, low carbohydrate nougat (Figure 1) having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weig...  
WO2004030461A8
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...  
WO/2005/039297A1
A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive ('TCF') is made by the steps of cooking whole corn...  
WO/2005/039296A2
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...  
WO/2005/039324A2
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/2005/039311A1
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...  
WO/2005/036975A1
This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterized in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the...  
WO/2005/036985A1
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...  
WO/2005/036970A1
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...  
WO/2005/036971A1
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The ...  
WO/2005/034635A1
A protein enhanced, low carbohydrate snack food having from about 10% to about 50% fat material (10), from about 5% to about 40% sugar substitute (20), from about 5% to about 50% protein material (40), and methods of making and using the...  
WO2004112500A3
A convenient, easily consumed, filled food article can be made. The filled food article comprises a first and a second planar edible layer. The article can be made of a planar food component having a unique texture. The layers are combin...  
WO/2005/034637A1
A method of freezing a sandwich, includes the steps of providing a sandwich (10) comprising a bread product (12) and filling (14), the sandwich being at a first temperature which is above 2°C and subjecting the sandwich (10) to an initi...  
WO/2005/034977A1
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food.products and the food products produced using such methods.  
WO/2005/034638A1
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...  

Matches 801 - 850 out of 8,408