Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 1,294

Document Document Title
WO/2009/002308A3
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...  
WO/2009/002308A2
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...  
WO/2009/000535A1
The present invention is directed to the use of a very long chain inulin with a weight average degree of polymerization of between 50 and 103 for inhibiting the growth of ice crystals in a frozen foodstuff, preferably a frozen confection...  
WO/2008/155207A2
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...  
WO/2008/155207A3
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...  
WO/2008/119438A1
The invention describes a method of preparing, stocking and reconstituting pastry products for retail sales and bakery chains, comprising the steps of: a) preparing a dough and moulding said dough; b) baking said moulded dough until fini...  
WO/2008/110531A1
The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solven...  
WO/2008/026370A1
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...  
WO/2008/009449A1
The invention relates to a device for processing foodstuffs, which is located in a foodstuff processing area and comprises a housing. Said device also comprises means which absorb at least the heat produced by the processing of the foods...  
WO/2007/143287A3
A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roaste...  
WO2006079646A9
The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a th...  
WO/2007/058614A1
The invention relates to a probiotic bread containing at least 1 x 107 CFU/g bread viable probiotic bacteria. The present invention also discloses a method of preparing said probiotic bread. The process comprises the steps of (1) baking ...  
WO/2007/052365A1
A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period...  
WO/2007/051813A2
The invention relates to a liquid natamycin composition for protecting perishable goods such as food and feed products and agricultural products. The composition comprises an antifungally effective amount of natamycin in an alcoholic sol...  
WO/2007/051813A3
The invention relates to a liquid natamycin composition for protecting perishable goods such as food and feed products and agricultural products. The composition comprises an antifungally effective amount of natamycin in an alcoholic sol...  
WO/2006/079646A1
The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a th...  
WO2006041324B1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO/2006/041324A1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO2005107478A3
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...  
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...  
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...  
WO/2006/006261A1
With respect to equipment for use in cooling operation conducted after final heating operation, such as baking, for spongy heated foods, such as baked bread, it is intended to attain energy saving, architecture downsizing and simplificat...  
WO/2006/002985A1
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.  
WO/2005/118399A1
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...  
WO/2005/110093A1
A device (1) for making a snack has a wheel (7) with elongated holders (9) attached along its periphery. The holders (9) are open at one end (11) and closed at the other end (13). The holders (9) are filled with lardy cake batter, positi...  
WO/2005/107478A2
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...  
WO/2005/107480A1
A method of freeze storing baked foods that retains excellent condition of crust (surface layer of bread), avoiding any peeling, and that retains excellent sensory condition, attaining long-term frozen storage. There is provided a method...  
WO/2005/096830A1
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingred...  
WO2005049886A3
A plasma thin-film deposition method for depositing a thin film on the surface of an object, wherein a plasma is generated in one or more inert plasmagenic gases and precursor gases, and the plasma is sprayed onto the surface being treat...  
WO/2005/094592A1
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a st...  
WO/2005/079587A1
A method comprising the steps of providing an elongate mould (30) with a substantially U-shaped cross-section with a bottom lining made of raw pastry dough (52) covering the bottom wall of the mould and the side walls thereof over only p...  
WO/2005/077194A1
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...  
WO/2005/077192A1
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...  
WO/2005/074690A1
The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises ...  
WO/2005/074689A1
[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking...  
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/2005/063057A1
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...  
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 ...  
WO/2005/060763A1
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...  
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/2005/058048A1
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/2005/058046A1
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/2005/058974A1
The invention relates to a slowly digestible starch-containing foodstuff such a cereals and snacks, wherein a substantial fraction of the starch phase of starch-containing foodstuffs is converted into a slowly digestible form during the ...  
WO/2005/058973A1
The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partia...  
WO/2005/049886A2
A plasma thin-film deposition method for depositing a thin film on the surface of an object, wherein a plasma is generated in one or more inert plasmagenic gases and precursor gases, and the plasma is sprayed onto the surface being treat...  
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/2005/034637A1
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/2005/034638A1
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...  
WO/2005/032259A1
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...  

Matches 51 - 100 out of 1,294