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Patent Searching and Data


Matches 101 - 150 out of 1,297

Document Document Title
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...  
WO2004100672A3
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO/2005/020690A1
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...  
WO/2005/013699A1
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...  
WO/2004/100672A2
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO2004032637A3
Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods and other dough-based products, wherein the products can be thawed in an environment having a selected temperature and elevated humidity; the ...  
WO/2004/068949A1
A method of modifying at least one surface of a food product, including the steps of conveying a food product having a first surface along a travel path, urging a first contact element against the first surface of the food product while ...  
WO/2004/064545A1
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...  
WO2004012567A3
Food products such as wraps (100) are displayed, sold and subsequently heated in a heating apparatus (200). Within the heating apparatus (200) are reactants, such as quicklime and water which, when mixed, generate steam. An individual st...  
WO/2004/032637A2
Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods and other dough-based products, wherein the products can be thawed in an environment having a selected temperature and elevated humidity; the ...  
WO/2004/030461A1
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/2004/012567A2
Food products such as wraps (100) are displayed, sold and subsequently heated in a heating apparatus (200). Within the heating apparatus (200) are reactants, such as quicklime and water which, when mixed, generate steam. An individual st...  
WO2003022059A3
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...  
WO/2003/096813A1
The invention concerns a method for automated production of ready-to-fill basic pizza crust (3) based on pizza pastry from a pre-leavened raw pizza dough. Said method comprises at least one step which consists in shaping the pizza paste ...  
WO2003063620A3
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...  
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...  
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...  
WO2002096207A3
A cooled, packed bread snack, comprising a package and therein a piece of bread cut into two halves and a filling situated between the halves, the filling comprising one or more kinds of vegetables, at least one of which is lettuce and o...  
WO/2003/034842A1
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine ...  
WO/2003/024232A1
The invention concerns a salted intermediate-moisture food product. The invention relates to a packaged food product designed to be preserved for at least four months at room temperature. It comprises a salted intermediate-moisture food ...  
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...  
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...  
WO/2003/015542A1
The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch suspended in a solution and thereafter ap...  
WO/2003/005827A1
A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1...  
WO/2003/003839A1
A frozen sandwich for commercial sales comprising a first portion of bread cut from a firstslice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer ofunme...  
WO/2003/001917A1
Provided is a method for producing a frozen pizza base, comprising: (a) forming a dough disc to at least 50 % of the final surface area of the pizza; (b) adding the dough disc to a pan; (c) allowing the dough disc to prove or relax in th...  
WO/2002/100178A1
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; fr...  
WO/2002/096207A2
A cooled, packed bread snack, comprising a package and therein a piece of bread cut into two halves and a filling situated between the halves, the filling comprising one or more kinds of vegetables, at least one of which is lettuce and o...  
WO2002017728A3
Described food compositions including a topping composition, as well as packaged food products containing a topping composition and a food product. Preferred topping compositions have reduced freezing points and are fluid at freezing and...  
WO/2002/017728A2
Described food compositions including a topping composition, as well as packaged food products containing a topping composition and a food product. Preferred topping compositions have reduced freezing points and are fluid at freezing and...  
WO/2002/015716A1
It is intended to develop oil-in-water type creamy compositions which are excellent in general characteristics as glazing agents and have properties as glazing agents capable of imparting favorable gloss and transparency. Oil-in-water ty...  
WO/2002/003806A1
The invention relates to a method for preserving cakes and tarts which contain whipped cream. Said invention is characterised in that the confectionery goods are placed in a container, frozen, the air is replaced by an inert gas by means...  
WO/2001/095731A1
The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25 %;...  
WO/2001/095730A1
The invention concerns a cake corresponding to legislation concerning high-protein and low-calorie snacks. The ingredients used for preparing said dietetic cake enable to obtain a product with low calorie value and high protein content o...  
WO/2001/060167A1
The low calorie humectant is made from a humectant, erythritol and water. The addition of erythritol provides a synergistic increase in water retention to the humectant. A food product is formed by first combining erythritol with the hum...  
WO2000019829A8
The invention relates to a method for producing a wafer product containing a food, using at least two wafer sheets (10, 20). The invention is characterised in that a layer (30) of a food product, e.g. a confectionery, meat, fish, cheese,...  
WO/2001/017360A1
A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished edible bakery product (40) within a standard food container (10) while enabling the edible bakery product (40) to be stored for very lo...  
WO/2000/057712A1
Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic mi...  
WO/2000/019829A1
The invention relates to a method for producing a wafer product containing a food, using at least two wafer sheets (10, 20). The invention is characterised in that a layer (30) of a food product, e.g. a confectionery, meat, fish, cheese,...  
WO/2000/015039A1
The present invention pertains to the food industry and more precisely to the baking industry. This invention relates to a method for preparing rye biscuits that involves mixing the flour, fermenting the dough, cutting the dough, proofin...  
WO/2000/013973A1
An improved process for using and an apparatus adapted to use edible material in packaging discrete food products.  
WO/2000/013512A1
A sugar wafer and a sugar wafer batter in which part of the wheat flour is replaced by cereal grits or all or part of the sucrose is replaced by a reducing sugar as well as confectionery products comprising them.  
WO/1999/048373A1
A method and apparati for preparing and displaying a donut having a 'fresh-baked' quality in a retail environment principally uses standard equipment available in a typical convenience store or quick-service restaurant. The method utiliz...  
WO/1999/048388A1
Freeze-dried foods which have a porous structure with a fine texture, compared with the freeze-dried foods obtained by the existing techniques, and give a smooth meltability in mouth. These foods are produced by processing food materials...  
WO/1999/011134A1
A method for preserving a food product, such as a bread product, comprising the steps of: placing the food product (13) in a chamber (3), lowering the pressure in the chamber, introducing into the chamber a first quantity of gas which at...  
WO/1999/011135A1
A method of cooling baked products, such as bread, is provided comprising the steps of moving the products on a conveyor belt through a cooling unit, cooling air to about 15 °C or less, thereby increasing its relative humidity, and then...  
WO1998037777A3  
WO1998034487A3  
WO/1998/038876A1
The invention relates to a method of regulating microorganism activity, particularly of controlling the growth of microorganisms by subjecting the microorganism to low-power laser irradiation at a certain wavelength. The invention also r...  

Matches 101 - 150 out of 1,297