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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,...
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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...
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WO/2000/013973A1 |
An improved process for using and an apparatus adapted to use edible material in packaging discrete food products.
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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.
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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...
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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...
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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...
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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...
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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...
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WO/1998/037777A2 |
The invention relates to a method and a device for preserving capillary porous products, especially baked products, by processing them with at least one inert gas. According to the invention, the products to be processed are introduced i...
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WO/1998/037767A1 |
A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each has a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one...
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WO/1998/034487A2 |
A method used for retarding the staling of bread and other baked products and for extending their shelf is disclosed. The method uses polydextrose, a randomly bonded condensation polymer of D-glucose having some bound sorbitol and a suit...
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WO/1998/019547A1 |
A device for treating starch-based products (1) with air sets a particular humidity content or cools the products. The products may be edible wafers or packaging products capable of rotting. A machine frame (7) which carries an outer lin...
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WO/1998/018332A1 |
Spoilage, by staling, is a major problem in the bakery industry. This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging. Dough is refor...
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WO/1998/016124A1 |
A food or beverage or animal feed composition which includes an antimycotic effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid is provided. Also disclosed is the add...
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WO/1998/009528A1 |
A process for shaping a wafer comprising the steps of: (a) softening the wafer by using infrared radiation; (b) shaping the softened wafer into the desired form; and (c) cooling the wafer.
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WO/1997/020471A2 |
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a c...
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WO/1996/039877A1 |
The invention is novel mold growth inhibiting products for various food stuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound which ...
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WO/1996/035331A1 |
The invention concerns packaged pre-cooked, filled or unfilled pasta in portions of between 150 and 500 g and is characterized in that they are sealed in packaging film which is heat-resistant up to at least 125 �C. Preferably, composi...
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WO/1996/028036A1 |
A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising...
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WO/1996/027302A1 |
The invention concerns a method of improving the taste and smell of, and/or accelerating the ripening process of aromatic and odorous substances in foodstuffs and luxury foods and of all substances intended for oral ingestion. Magnetic o...
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WO/1996/003885A1 |
The present invention relates to an additive mixture for use in the preparation of frozen, microwaveable, pre-cooked food products. The additive mixture is used to prepare a batter composition, which in turn is used to prepare such froze...
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WO/1995/030333A1 |
As shown in the process block diagram of the figure, a method of manufacturing bread products comprises the sequential steps of subjecting dough pieces to baking (block 3) the baking conditions being such that the crumb of each piece is ...
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WO/1995/000028A1 |
The method proposed for the cooling and subsequent packaging of foodstuffs as schematically illustrated on Figure 1 is characterized in that the foodstuff is cooled in a cooling chamber with free convection from a temperature of at least...
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WO/1994/024872A1 |
A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 1...
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WO/1994/009644A1 |
A food sandwich (11) consisting of two or more slices of bread from a loaf and one or more filling(s). The sandwich is held together, at least in part, by a food grade adhesive and, in preferred forms of the present invention, the fillin...
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WO/1994/006301A1 |
A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 1...
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WO/1994/005472A1 |
A method of providing a marketable pack of slices, or part slices, of bread having at least one surface of each slice impregnated with an impregnating material such as butter. The method involves serial machine presentation to an impregn...
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WO/1994/000019A1 |
Dietetically improved bakery products having a content of viable microorganisms which is in the range of 103 to 2 x 1010 per g and a method of preparing such bakery products. The improved bakery products include ryebread, wheat flour-con...
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WO/1993/020700A1 |
The invention relates to a method for packing bakery products such as sponge-cakes and similar products in a gas tight wrapper of foil material or the like, whereby the baked product first is cooled down before it is arranged within the ...
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WO/1993/006732A1 |
L'invention se rapporte à un procédé et à une pâte servant à la fabrication de produits de boulangerie feuilletés à base de levure, qu'on prépare à partir d'une pâte de base prête à cuire. On prépare une pâte préliminaire...
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WO/1991/019421A1 |
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the d...
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WO/1991/015517A1 |
A novel low-cost crude pectin-containing vegetable product prepared from agricultural waste products and a method for the production thereof. The product comprises 5-45 % pectic substances of which at least 25 % are in a water-soluble fo...
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WO/1990/004336A1 |
The invention relates to an enzymatic composition and a method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be used both in normal and modified atmosphe...
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WO/1988/002988A1 |
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...
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WO/1986/001685A1 |
A process for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheet are first baked (20) and their moisture content is substantially increased. A l...
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WO/1985/004075A1 |
A process for producing wafer-cream stacks, and a chocolate enrobed creamed wafer candy bar, wherein the individual wafer-cream layers do not separate after production. After wafer sheets are baked (20), they are cooled (23) and matured ...
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WO/1982/001118A1 |
Method for reducing the fat content of fried foods and the resulting low-fat food materials. Fried food products such as potato chips and sticks, French fried potatoes, corn curls, onion-flavored rings, doughnuts and the like are treated...
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WO/1979/000195A1 |
Preparation, making, shaping of French dough having the same characteristics as those of craftsmen bakers. Passage into an oven specially designed (hyper-frequency) from 15 seconds to 15 minutes maxi. Biological action, blowing shape and...
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JP2024048598A |
[Problem] An oil and fat composition for frozen baked confectionery that is used for frozen baked confectionery that is eaten in a frozen or semi-thawed state and is soft, melts in the mouth well, and provides a cooling sensation when ea...
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JP7461139B2 |
To provide topping dough for bakery which hardly causes "crying" and can maintain crispy food texture and excellent melt-in-the-mouth feeling even when the time has elapsed after baking.Topping dough for bakery contains 10-90 mass% of on...
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JP2024040242A |
The present invention provides a microwave ripening device and a microwave ripening method that can age food safely and quickly. [Solution] A ripening chamber 33 that stores food, a microwave oscillation unit 20 that oscillates microwave...
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JP2024033607A |
The present invention provides a method for producing baked confectionery that does not significantly impair the texture of the baked confectionery, can be carried out at relatively low cost, and can effectively suppress and prevent crac...
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JP2024509450A |
Ripening the first dough to produce a second dough; mixing the first dough and the second dough; resting the mixed dough; proofing the rested dough. and a step of freezing the proofed dough. The present invention relates to a method for ...
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JP7430976B2 |
To provide a molded food product without reduction in binding strength or adhesion to hands and fingers or teeth caused by moisture absorption, which does not have problems of a change in palate feeling, a change (reduction/elimination) ...
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JP7411372B2 |
To provide an oil/fat composition for frozen baked confectionery that makes a texture of biting when eaten frozen or at a low temperature as frozen baked confectionery sufficiently soft, and that eliminates exudation of oil from a dough ...
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JP7384804B2 |
An improver for a sponge cake includes a component (A) satisfying conditions of (1) to (5) below: (1) a starch content is equal to or more than 75% by mass; (2) equal to or more than 3% by mass and equal to or less than 45% by mass of mo...
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JP7353879B2 |
To provide a method of producing bread which has good appearance in a frozen state, has a soft and light food texture and a good melt-in-the-mouth feeling when it is eaten while it remains the frozen state, and is capable of controlling ...
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JP2023129946A |
To provide a layered bakery food curbed in texture deterioration after re-heating the frozen layered bakery product.There is provided a frozen layered bakery food dispersed with fat powders on a surface thereof, the fat powders having a ...
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JP7340311B1 |
To provide a technique capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device includes a steam generator that supplies steam into the thawing chamber, a heater that irradiates the frozen bre...
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