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WO/2006/125261A1 |
A thawer for frozen dough including: an enclosure; at least one tray o conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen sough within the enclosure. Also ...
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WO/2006/122663A1 |
A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food compri...
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WO/2006/122625A1 |
The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a ...
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WO/2006/122833A1 |
The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturate...
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WO/2006/118381A1 |
This invention is about the solid cakes for wrapping breads, and it provides the solution of the problem that the contents of hamburgers or sandwiches including the liquid contents flow down and contaminate the hands and clothes and rein...
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WO/2006/117274A1 |
The invention relates to an apparatus and method for applying solid edible particulates to an exposed surface of an edible substrate. The apparatus includes a particulate supply, a metered dosing system, a conduit through which the measu...
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WO/2006/117130A1 |
A reformed biscuit product suitable for forming composite frozen compositions comprises a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent type of confectionery fat is described; the process for manufa...
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WO/2006/115481A1 |
A pizza pie comprises a main portion, an outer portion, and an outer cheese portion. The main portion includes a base crust and a main cheese portion on top of the base crust. The outer portion includes an outer crust extending outwardly...
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WO/2006/112804A2 |
The invention relates to the food industry in particular to the confectionary industry and concerns the technology of making the flour confectionery good such as puff pastry. Core of the invention: the process of making puff pastry, whic...
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WO/2006/111779A1 |
The present invention relates to bakery products prepared with vegetable flakes. The bakery products according to the invention have high nutritional value, excellent organoleptic properties and are appetizing in appearance. The present ...
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WO/2006/106706A1 |
Disclosed is a dough for use in the production of a baked cake having a high protein content, the dough having a high protein content and a shapability which can withstand an industrial continuous processing. In the preparation of a prot...
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WO/2006/107809A1 |
This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that ...
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WO/2006/098613A1 |
The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough mat...
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WO/2006/097949A1 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium lon...
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WO/2006/097415A1 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...
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WO2006059892B1 |
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...
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WO/2006/093922A1 |
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...
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WO/2006/089992A1 |
The invention relates to a small stick of the type that is used in the food service industry, but which, instead of being made from wood, plastic or metal, is made from edible materials suited to the use thereof, both in terms of hardnes...
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WO/2006/090017A1 |
The invention concerns a method for making vegetable- or fruit-bread and the products obtained by said method. The method consists in producing bakery products such as bread, buns or sandwich bread by substituting a large proportion, in ...
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WO/2006/088043A1 |
It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characteri...
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WO/2006/085240A1 |
The present invention relates to a method for preparing a food product comprising flavours, and for a method for reducing loss of flavours in a flavoured product due to heat treatments. Loss of flavours by evaporation at high temperature...
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WO/2006/083552A2 |
A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem suppo...
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WO/2006/082504A1 |
The present invention relates to bakery products and pasta with added acidified chitosan.
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WO/2006/078148A1 |
The invention relates to a whole-wheat, natural, dietetic cereal preparation produced by the coarse grinding of whole-wheat cereals and other grains with therapeutic properties. Said preparation can be a meal in itself or supplement poor...
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WO/2006/076781A1 |
The inventive food product comprises a support (21) consisting of a comestible material and comestible individually apparent added ingredients (22) and is characterised in that a fixing product (32) is applied in the form of a film to at...
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WO/2006/068864A2 |
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...
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WO/2006/068865A2 |
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...
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WO/2006/068863A2 |
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...
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WO/2006/067906A1 |
For attaining effective utilization of lotus petals, receptacles, stem, leaves and husks having been discarded, there is provided a composition comprising an extract from at least one selected from among lotus petal, receptacle, stem, le...
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WO/2006/064910A1 |
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...
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WO/2006/062408A1 |
The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully ...
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WO/2006/061187A2 |
The present invention relates to an apparatus capable of supplying a portion of warm food product, consisting at least of one food component, for example selected among typical components of the dressing of a pizza, and used for filling ...
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WO/2006/060812A1 |
Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.
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WO/2006/060735A2 |
A cookie with at least one projection extending from its surface is better able to both absorb and to carry on its surface a material into which it is dunked.
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WO/2006/056270A1 |
An open-ended edible container for foodstuffs composed of cereals and/or fruits in a sheet formed by means of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with...
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WO/2006/054802A1 |
Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts b...
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WO2006026558B1 |
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matt...
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WO/2006/047700A2 |
Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with a...
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WO/2006/042393A1 |
A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The first foodstuff is inserted into the cavity by placing the first f...
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WO/2006/037832A1 |
The invention relates to an improved pizza in which a dough grid rises from the dough base. According to the invention, the dough grid, which is made from the same dough as that of the base, covers the entire surface of the pizza occupie...
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WO/2006/035965A1 |
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...
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WO/2006/029080A2 |
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon...
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WO2005118399B1 |
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...
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WO/2006/027666A1 |
An edible food container comprises a main body (2) having a central portion for supporting food (3), at least one peripheral portion (4) extending therefrom for laterally containing food. The central portion (3) and the peripheral portio...
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WO/2006/027975A1 |
It is intended to provide a method of controlling the rising ratio of bread which comprises controlling the milling extent of cereal grains and using the thus milled product as a part of the starting materials for the bread.
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WO/2006/029139A1 |
A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition conta...
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WO/2006/025207A1 |
A processed wheat flour food compounded with bilberry excelling in safety and cost and capable of stably coloring of processed wheat flour food to bluish purple; and a relevant method of coloring the same. There is provided a processed w...
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WO/2006/018077A1 |
The invention is directed to a bakeable icing for use with a ready-to-use dough. The icing is prepared from functional whey protein, and sweetener and spreads across the dough upon heating or baking. The icing is applied to a dough that ...
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WO/2006/017693A1 |
Food products and food intermediates having reduced acrylamide content are provided. The food product or food intermediate comprises a first component that is a cyclodextrin; and a second component that is a non-endogenous food ingredien...
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WO/2006/017766A2 |
This invention discloses a bag or wrap having hair like protrusions (4) extending substantially perpendicular to a surface (6) of the bag or wrap thereby enabling the bag or wrap to attach or cling to other surfaces. This invention also ...
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