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Patent Searching and Data


Matches 151 - 200 out of 1,295

Document Document Title
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...  
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...  
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...  
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...  
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...  
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.  
WO1997020471A3
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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 ...  
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...  
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...  
JP6352106B2  
JP6338317B2  
JP2018050614A
To provide a long term storage bread for disaster prevention, providing tasty bread similar to daily even at emergency by solving generation of mold, dryingness of texture or lack of moist feeling, and having expiration term of 5 yr. eve...  
JP6292732B2  
JP2018502594A
It is manufacture of a craftsman cut Naples pizza, and the method of storage, and the step which prepares a handmade raw pizza, the step which roasts it within oven, and the step which carries out cryogenic temperature processing of the ...  
JP2017212994A
[Subject] Offer of a manufacturing method of a cake in which aging was controlled which maintained texture (tactile feeling) which it was soft and was carried out gently without feeling bitter taste, an unpleasant bad smell, and with Tea...  
JP2017195816A
[Subject] Batter cloth for bakery top credit which flows during calcination, falls, and does not soil a top plate, or does not soil an wrapping material by oil separation excessive at the time of circulation and storage after calcination...  
JP6216495B2  
JP6198491B2  
JP6200272B2  
JP2017143828A
[Subject] It is possible to save without assistance of a food additive at room temperature, and it is not necessary to use adjustment atmosphere packing, and provides a manufacturing method of a soft bakery product maintained without cha...  
JP6185700B2  
JP2017136034A
[Subject] Offer of a Western-style cake which extended a period which can be saved without adding offer of a Western-style cake with the feature which can provide through one year and is not in the former, and its manufacturing method, a...  
JP2017127258A
[Subject] A subject of the present invention has smooth upper credit cloth, and is providing a powder oil-and-fats constituent for upper credit cloth for manufacturing a bakery product which texture which upper credit cloth carried out s...  
JP2017123824A
[Subject] In spite of stopping sweet taste and a salty taste, and there being almost no different taste (harsh taste) and having light and smooth texture, provide a raw edible cheese filling which is nonperishable at 30 ℃ . [Means for ...  
JP2017121209A
[Subject] An object of the present invention was to enable manufacture of a completely new doughnut of appearance and texture in a baker or a doughnut specialty store using material usually used. [Means for Solution] It is combining uppe...  
JP6161138B2  
JP6158454B1
[Subject] Improvement of Texture of bread is enabled rather than before, realizing long-term preservation of bread. [Means for Solution] An adsorption sheet in which a manufacturing method of bread containing a bag contains pulp for brea...  
JP2016208982A5  
JP2017079718A
[Subject] It excels in mobility in low temperature or normal temperature, and provides a letter oil-and-fats constituent of a flow which can also aim at improvement of the various characteristics the durability is good and corresponding ...  

Matches 151 - 200 out of 1,295