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WO/2003/090544A1 |
A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun ...
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WO/2003/090549A1 |
Method and device for manufacturing an ice cream dessert comprising a built-in ice cream confectionery decoration deposited in the form of a gathered frill folded over on itself, the folds of which run alternately in one direction then i...
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WO/2003/086083A1 |
The invention relates to bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes characterised by that it contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% g...
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WO/2003/084349A1 |
A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain rice pregelatinized flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumpe...
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WO/2003/085522A2 |
The invention concerns a reconfigurable control system based on duplication of cells, wherein each of the cells (1) corresponds to a place in a Petri graph, and in that the configuration models the topology of the associated Petri graph.
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WO/2003/084335A1 |
The inventive method consists in simultaneously baking at least two parts (1, 2) composing each wafer article (3), connecting said parts (1, 2) along the mating edges thereof in such a way that the wafer article is produced in the form o...
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WO/2003/083023A2 |
Described are sorbitan-containing compositions comprising relatively high levels of sorbitan monoesters. Such compositions have numerous applications, including uses in cosmetics, hard surface cleaners, shampoos, hair conditioners, perso...
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WO/2003/080779A1 |
The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the ...
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WO/2003/079813A1 |
A process for the preparation of a ready to eat high energy high protein snack by blending refined wheat flour having at least 10% protein, roasted groundnut grits (18-22%), defatted soy flour (6-10%), dehulled matter finger millet (6-10...
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WO/2003/079802A1 |
The present invention provides an emulsifying formulation for the preparation of improved quality cakes and a method of preparation of said emulsifying formulation.
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WO/2003/077660A1 |
The present invention relates to a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus. The dough intermediate of the present invention is thermal treated to create a temporary im...
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WO/2003/075665A2 |
The invention provides a solution for manufacturing a product from cooked dough with a long shelf-life, low fat content, but preserving the taste of a product prepared using traditional methods. The Method consists of pre-processing the ...
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WO2003047354B1 |
A method is described for preparing fat-containing cake batter, in particular for preparing pound cake batter which is used to prepare what are known as pound cakes, at least some of the eggs being replaced by caseinate. The invention al...
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WO/2003/071879A1 |
A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie...
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WO/2003/070006A1 |
The present invention relates to bread containing exogenously added protein and optionally exogenously added dietary fibres and methods for preparation thereof. The exogenously added proteins are soy proteins and the exogenously added di...
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WO/2003/070007A2 |
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...
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WO/2003/067992A1 |
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2 % by weight of the total dough composition. Baked dough products according to present invention are springy in texture. ...
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WO/2003/065814A1 |
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...
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WO/2003/063596A1 |
It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) ...
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WO/2003/064576A2 |
Production of and uses for flax seed having a linolenic acid content of greater than 65% based on total fatty acid content are described.
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WO/2003/063620A2 |
The invention relates to a method for the preparation of a food wherein components having different moisture contents are prepared separately and are then combined and wherein an edible moisture resistant barrier is applied on the separa...
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WO/2003/061397A1 |
A fat composition having a fat phase which, when completely melted at 70°C and subsequently held at 0°C for 30 minutes and then at 5°C for 7 days, gives fat crystals which are ß-form crystals of a two-chain-length structure. Even whe...
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WO/2003/061406A1 |
A fruit filling containing pureed fruit and wheat gluten is described. A nutritional bar comprising such fruit filling also is described. Methods of producing the fruit filling and bar also are described.
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WO/2003/059084A1 |
Methods and food products produced thereby, to stabilize multi-layer food products. The method is carried out by providing at least one fluid, preferably fat, migration-inhibiting barrier layer to at least a protion of the outer surface ...
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WO/2003/056926A1 |
[Object] There have been established a method and a technical finding whereby a sponge-like crosslinked network structure can be formed with the use of rice flour as the main component. Based on this novel technical finding, it is intend...
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WO/2003/055317A1 |
A method of making the composition, the texture and the physical aspect of a cereal cone especially attractive by producing at least one strip of expanded cereal by extrusion-cooking, sheeting the strip between rolls, cutting the sheet i...
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WO/2003/051128A1 |
The invention concerns a method for cooking or heating or thawing and/or packaging a food product, in particular for preparing a ready-made pizza, the resulting packaged food product and the cooking or heating device therefor. The food p...
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WO/2003/049544A1 |
An apparatus (10) and method for depositing flowable solids onto articles located on a moving conveyor. A flowable solid (19) is placed on a vibrating trough (12) and dispensed to an article on the moving conveyor through a slot (18) in ...
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WO/2003/049545A1 |
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture−managing agent, a f...
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WO/2003/045154A1 |
The invention relates to improved methods of producing nixtamalized corn which can be used to reduce or eliminate residual water. There are several ways of carrying out the invention, including hydrating a corn composition for a period o...
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WO/2003/045155A1 |
The 'Sweet pizza' constitutes a viand of confectionery and is based on recipes, which requires ingredients, methods and preparation ways that are used in the confectionary. In this way the usually salty pizza obtains now sweet taste and ...
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WO/2003/043435A1 |
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stablilized by the form...
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WO/2003/043427A1 |
A pie&sol cream puff having a structure made up of a cream puff shell and a pie shell. This pie&sol cream puff is characterized by having a cream puff shell and a pie shell formed on part of the cream puff shell. Owing to this structural...
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WO/2003/043426A1 |
A structure of a dough for the outer shell skin of a pie cream puff, wherein the dough of the pie cream puff is formed of a cream puff dough layer and a pie dough layer, characterized by such a double layer structure that the cream dough...
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WO/2003/040351A1 |
The present invention refers to a non-antibiotic therapeutic strategy for inhibiting oro-gastro-intestinal infections and pathogens in general and particularly Heliobacter pylori adherence and colonization in the gastro-intestinal channe...
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WO/2003/037105A1 |
A low glycemic index baked bread product is provided. The baked breat product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fibre. The bread product has a total soluble fibre con...
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WO/2003/037095A1 |
A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are : palmitic(C16:0), Stearic (C18:0), arachi...
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WO/2003/034826A1 |
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a proces that provides: an improved method for manufact...
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WO/2003/035513A1 |
Packaging (10) for a food product comprises a plurality of product containers (11) each defined by an endless wall element and having an outer retaining means (15) to maintain the containers as a mutually−packed array. The array of con...
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WO2003009691A9 |
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. R...
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WO/2003/026441A1 |
It is intended to provide foaming oil−in−water type emulsions having an extremely short whipping time and excellent heat−resistant shape retention and yet showing a high overrun (more specifically, from 250 to 400% overrun). Namely...
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WO/2003/026440A1 |
A process for making alkaline cooked corn germ with a masa flavor by mixing corn germ (6), water, and an alkaline agent and cooking the mixture to provide an alkaline cooked cereal germ which has a masa flavor.
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WO/2003/024242A1 |
The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an end...
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WO/2003/024231A2 |
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...
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WO/2003/024253A1 |
The invention relates to a moisture-barrier edible coating layer for foods. A particular advantage of this new coating layer is that it combines a high mechanical strength with improved moisture-barrier properties and heat stability. The...
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WO/2003/024246A1 |
The present invention is directed to a composition for oral administration that includes chitosan and GMP, wherein the chitosan and GMP are in other than a cationic gum or polysaccharide/protein complex. Also included herein are methods ...
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WO/2003/022061A2 |
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...
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WO/2003/022059A2 |
An individual sized portion of a pizza food can comprise a roughly triangular portion having a crust that substantially encloses the pizza filling held within the crust. The crust is easily cooked, handled by a consumer and prevents cont...
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WO/2003/022060A1 |
Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % t...
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WO/2003/020043A1 |
The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is ...
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