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Matches 201 - 250 out of 9,830

Document Document Title
WO/2015/132825A1
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...  
WO/2015/128371A1
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...  
WO/2015/122424A1
 Provided is a raw material to replace eggs that does not adversely affect the quality of foods even when a raw material containing soybean protein is used in a spongy food as a raw material to replace eggs, such as a raw material to r...  
WO2011126891A3
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2015/117182A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/117181A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/120219A1
A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scra...  
WO/2015/119138A1
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...  
WO/2015/114010A3
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/115897A1
The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, ...  
WO/2015/113950A1
A process for the production of a bakery product having a form and an inner texture similar to those of a croissant and a crust similar to that of bread is described, said comprising the steps of: a) kneading a mixture comprising wheat f...  
WO/2015/116976A1
Disclosed herein is a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, and an enhancing natural flavor; an ingestible edible product comprising the natural sweetener composition; an ingestible non-edible p...  
WO/2015/115094A1
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.  
WO/2015/110354A1
An automated system and method for manufacturing a cone- shaped food product holder (20) requires the coordinated use of a forming unit (24), a conveyor unit (26) and a control unit (28). In their combination, the forming unit (24) rotat...  
WO/2015/110390A1
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...  
WO/2015/110388A1
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...  
WO/2015/107858A1
 This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid es...  
WO/2015/102545A1
This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method t...  
WO/2015/097417A1
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characteri...  
WO/2015/091751A1
The present invention relates to a method for producing a combined long-life baked product with a filling layer, comprising the steps: provision of a chocolate portion (1) on a carrier device (2), shaping the chocolate portion (1) into a...  
WO/2015/091221A1
A method for spreading an edible oil on a surface of a food product is described. The method allows reduced amounts of oil to be used on food products without loss of flavour or organoleptic products. The method comprises the steps of tr...  
WO/2015/093312A1
The problem addressed by the present invention is to provide: a cake having a moist sensation, a soft melting in the mouth, a favorable fragrance, and a low occurrence of shape loss after baking; and a method for producing the cake. In t...  
WO/2015/091007A1
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of t...  
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/087992A1
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....  
WO/2015/086809A1
A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flo...  
WO/2015/086740A1
A method for obtaining an extruded/expanded cereal-based biscuit with a fat and savory dough coating, comprising the steps of: mixing in a mixer the raw materials used for the base biscuit comprising mainly an ingredient having a high co...  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  
WO/2015/083757A1
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...  
WO/2015/071854A1
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...  
WO/2015/072942A1
The invention is a production method for an industrial convenience food product with ready-to-eat, high water activity and filler, and free of preservative, coloring agent and emulsifier, comprising the process steps of a) preparation an...  
WO/2015/072501A1
 The objective of the present invention is to provide a dough for baking bread or baked confectionery having a fresh baked appearance and minimal dry texture even when produced using grain flour containing a high amount of dietary fibe...  
WO/2015/070033A1
A dual-textured foodstuff comprising a total fiber content of about 2.5g to about 5.0g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 t...  
WO/2015/068049A9
Safety garments for use in hazardous environments are disclosed. An exemplary safety garment comprises: a first protective covering configured to cover at least part of a torso of a wearer; a second protective covering configured to cove...  
WO/2015/068049A2
Safety garments for use in hazardous environments are disclosed. An exemplary safety garment comprises: a first protective covering configured to cover at least part of a torso of a wearer; a second protective covering configured to cove...  
WO/2015/060168A1
 In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, ...  
WO/2015/053494A1
The present invention relates to a method for manufacturing ring shaped multi-layered bread, and more specifically to a method for manufacturing ring shaped multi-layered bread comprising the steps of: manufacturing a multilayered dough ...  
WO/2015/052665A4
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/052665A1
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/045922A1
 Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. T...  
WO/2015/044861A1
The invention concerns a pizza crust for production of a baked pizza, where said pizza crust comprises a first side for resting on a pizza-baking support such as a tray during baking and a second side for supporting additional food produ...  
WO/2015/034067A1
 A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded ...  
WO/2015/025688A1
 A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constan...  
WO/2015/026896A1
An improved system and method to produce a bread or pizza product is disclosed. Bread or pizza products that produced with the system and method are also disclosed. The bread or pizza products are intended for commercial manufacture with...  
WO/2015/020114A1
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...  
WO/2015/019226A3
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/020058A1
 Provided is a confectionery in which a choux paste is made by a production step having no heating function, and choux paste as well as an oleaginous foodstuff such as chocolate are uniformly and stably infused. This invention is a cho...  
WO/2015/019226A2
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/014312A1
A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%...  
WO/2015/012289A1
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...  

Matches 201 - 250 out of 9,830