Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 151 - 200 out of 10,050

Document Document Title
WO/2017/099601A1
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...  
WO/2017/093455A1
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the ...  
WO/2017/089625A1
The invention relates to a method for producing gluten- and allergen-free croutons, and to the resulting product. According to the invention, gluten-free cereal flour (40-70%) is mixed with gluten-free vegetable flour (60-30%), and the r...  
WO/2017/081271A1
In a method and apparatus for production of a foamed, dough-based food product, especially snack products or baked snacks, according to any of the above claims, comprising the method steps of: a) providing a food product matrix to be foa...  
WO/2017/082113A1
Provided are a roll-in margarine for frozen dough and a layered puffed food manufactured using the roll-in margarine, the roll-in margarine having low trans-fatty-acid, and being used together with a dough having a low moisture content, ...  
WO/2017/076812A1
The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the inventi...  
WO/2017/046167A1
The present disclosure is concerned with methods for the topical application of seasonings to snack foods, in particular an uncooked snack food. The disclosure is further concerned with compositions containing seasonings that are suitabl...  
WO/2017/045325A1
Disclosed is a crust premix, which is a premix A or a premix B. The raw material of the premix A comprises, by mass, 85-95% of flour, 0.8-1.5% of a swelling agent A, 0.4-0.8% of an acidifier, 1-3% of an emulsifier, 2-4% of flavoring agen...  
WO/2017/042149A1
A fat composition comprising a triglyceride composition, wherein said triglyceride composition comprises with respect to the total weight of the triglyceride composition: a) less than 50 percent by weight [wt %, herein after] of UUU- tri...  
WO/2017/038433A1
The purpose of the present invention is to provide a method for processing a flavorsome pizza crust suitable for mass production of pizza crusts or pizzas, said crust being provided with a texture having an appropriate amount of charring...  
WO/2017/037756A1
According to the present invention, a starchy raw material to be contained in cream puffs contains, with respect to 100 parts by mass of the starchy raw material: (A) 70-92 parts by mass of a starch having an amylopectin content of 80 ma...  
WO/2017/035131A2
Our packaged product contains an editable food item having a distinctive aroma that excites in a human smelling the aroma a taste for the editable food item and a candle having a complimentary scent normally associated with the aroma of ...  
WO/2017/032689A1
The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/027659A1
A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits r...  
WO/2017/015092A1
Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.  
WO/2017/011238A1
Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leaveni...  
WO/2017/001744A1
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements th...  
WO/2017/003394A1
The invention is repetitive leavening of a mixture of dough and water in a given temperature, period and humidity using an enzyme and repeating said leavening procedure by adding dough and water thereon and consequently obtaining a sourd...  
WO/2016/210408A1
A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., "gluten free"). A slurry of the unpurified starch is treated with an agent t...  
WO/2016/207398A1
A baked shelf-stable cracker or snack product comprising a) a body comprising at least 60% by weight wheat flour, from 5 to 22 % by weight fat, 0.7 to 7 % by weight leavening agent and up to 5 % by weight water, in each case based on the...  
WO/2016/204765A1
A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like prop...  
WO/2016/205660A1
A dough, dough-based snack, and method of manufacture is disclosed herein. The dough includes a source of slowly available glucose, a viscosity-building ingredient coated with oil, a starch gelatinization inhibitor, and a binding agent t...  
WO/2016/202913A1
There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour; (ii) a low molecular weight (MW) fraction of saccharide(s) with numbe...  
WO/2016/200088A1
The present invention relates to a portable urine absorbing pad and, more particularly, to a portable urine absorbing pad comprising: a plurality of supporting poles provided on both sides of the inside of a waterproof cover so that the ...  
WO/2016/196101A1
The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region...  
WO/2016/190513A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), isolated from traditional Korean malt.  
WO/2016/189845A1
Provided is a powder that contains monosaccharides and disaccharides in an amount as small as possible and has an effect of enhancing a milky flavor and rich taste. A powder, which is prepared from a mixture of starting materials compris...  
WO/2016/190512A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), isolated from traditional Korean malt.  
WO/2016/190511A1
The present invention relates to novel indigenous natural yeast and lactobacillus isolated from traditional Korean malt, the former being Sacchromyces cerevisiae) SPC-SNU 70-1 (KCTC 12776BP), and the latter being Lactobacillus brevis SPC...  
WO/2016/190514A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP), isolated from traditional Korean malt.  
WO/2016/181311A1
A cheese product comprises soft cheese encapsulated in a tubular vegetable casing. The cheese product can be manufactured by pumping cheese into a tubular casing, or forming the casing in-situ by coating the outside of a rope of cheese p...  
WO/2016/171571A1
The present disclosure encompasses compositions for treating and preventing blood glucose disorders, kits comprising these compositions, and methods of utilising these kits and compositions. Particularly encompassed are the compositions ...  
WO/2016/171559A1
The invention relates to a method for preparing a baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein starch is gelatinised, comprising - providing a dough or batter co...  
WO/2016/162529A1
A deep fried food product (DFP) comprising, based on the total weight of the deep fried food product, from 2 to 45 percent by weight (wt %) of a frying oil or fat wherein the glyceride composition [composition (GF), herein after] of said...  
WO/2016/156420A1
Process for the production of a snack comprising a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer (5) in the form of slab, which comprises the step of making available a semifinished product...  
WO/2016/159242A1
A roll-in margarine in which: the content of trans-fatty acids relative to all constituent fatty acids in the roll-in margarine is 4 wt% or less; the roll-in margarine contains, with respect to the entire roll-in margarine, 5-10 wt% of w...  
WO/2016/150476A1
The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates w...  
WO/2016/146502A1
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coat...  
WO/2016/140627A1
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...  
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/134858A1
The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 1...  
WO/2016/135762A1
A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immedi...  
WO/2016/136805A1
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...  
WO/2016/131902A1
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the ste...  
WO/2016/132326A1
Apparatus for the production and filling of filled baked products made with batter dough, which comprises a transport device (11) configured to define a movement plane (P) for the movement of baked products (22) or one or more baking tra...  
WO/2016/133125A1
Provided is stick-shaped baked confectionery produced by shaping a dough into sticks, said dough comprising, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour, 15-80 parts by mass o...  
WO/2016/129761A1
The present invention relates to a cake-type Jjinppang, and in order to utilize Jjinppang, which is normally eaten as a snack, for various purposes such as anniversaries, parties, and gifts, the Jjinppang comprises division parts formed ...  
WO/2016/124652A1
The invention relates to a cereal matrix comprising at least one nutrient and/or one or several other functional substances, said matrix being produced by a direct compression technique.  
WO/2016/120123A1
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...  

Matches 151 - 200 out of 10,050