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Patent Searching and Data


Matches 151 - 200 out of 1,704

Document Document Title
WO/2005/023013A2
The present apparatus for pasteurizing and/or sterilizing foodstuffs. In one representative embodiment, an apparatus for pasteurizing or sterilizing a packaged foodstuff (74) includes at least one cavity in which the foodstuff (74) to be...  
WO/2005/023008A1
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...  
WO/2005/016008A1
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...  
WO/2005/016005A1
There are disclosed baked food products containing specific lecithin products.  
WO/2005/009136A1
A pre-dough concentrate for the production of baked products, a method for production of a pre-dough concentrate and the use of such a pre-dough concentrate for the production of baked products and the baked products produced from such a...  
WO2004112486A3
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/112486A2
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/110155A1
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...  
WO/2004/107866A1
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to ...  
WO/2004/105496A1
Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand ...  
WO2004032634A3
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO2004006690A3
In a method for manufacturing a frozen fruit filled pie, ingredients are mixed to create pie dough and formed into pie shells. Individually quickly frozen ("IQF") fruit is added to the pie shell and a suspension is deposited over the IQF...  
WO/2004/098294A1
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...  
WO/2004/073406A1
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agen...  
WO/2004/054370A1
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the l...  
WO2004037016A3
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  
WO2003103404A3
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.  
WO/2004/041000A1
The invention relates to a method for preparing a starch-containing product in particle form, the product obtained and the use of the product. The starting material comprises material that contains starch granules and lipids, such as fat...  
WO/2004/037002A1
The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its n...  
WO/2004/037016A2
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  
WO/2004/037003A1
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the doug...  
WO/2004/032634A2
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO/2004/032636A1
The present invention relates to shaped cookie dough intermediates provided in an easy to use and convenient format, having an integral design element which can be provided on a commercially produced scale. The shaped cookie dough interm...  
WO/2004/016116A1
The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substant...  
WO2004003188A3
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...  
WO/2004/006690A2
In a method for manufacturing a frozen fruit filled pie, ingredients are mixed to create pie dough and formed into pie shells. Individually quickly frozen ('IQF') fruit is added to the pie shell and a suspension is deposited over the IQF...  
WO/2004/003188A2
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...  
WO/2003/103404A2
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.  
WO/2003/092388A1
A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including ...  
WO/2003/079798A1
The present invention pertains to a dough intermediate that is subject to a further processing step by an end user and that has a uniform average air cell size. Through the use of an average air cell size and void fraction volume, a doug...  
WO2002034923A9
The present invention relates to monocotyledon plant ells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the ...  
WO2002090557A3
The present invention relates to the use of proteins facilitating water diffusion or water transport through the cell membrane, preferably aquaporin or aquaporin related proteins to obtain freeze-tolerant eukaryotic cells, preferably yea...  
WO/2003/063595A1
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...  
WO2003015525A3
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/043427A1
A pie&sol cream puff having a structure made up of a cream puff shell and a pie shell. This pie&sol cream puff is characterized by having a cream puff shell and a pie shell formed on part of the cream puff shell. Owing to this structural...  
WO2002080684A3
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO2002065843A8
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...  
WO/2003/026431A1
The invention relates to the use of strains of Torulaspora delbrueckii in the production of frozen sweet doughs. The aforementioned strains present rapid growth and a high biomass yield in molasses media, coupled with a good fermentation...  
WO/2003/024233A1
A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance ...  
WO/2003/022060A1
Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % t...  
WO/2003/020044A1
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their r...  
WO/2003/015524A1
An apparatus and method are disclosed that allows multiple pieces of frozen dough (16) to proof without heat or added humidity. The apparatus comprises a metal enclosure (1), devices to support trays (14) of dough (16), and doors (9, 10,...  
WO/2003/015525A2
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...  
WO/2003/011049A1
A backing dough configuration device (10) includes a cutter of first member (12) that removably inserts into a tray or second member (18) having a preselected quantity of baking dough therein. The first member (12) is forcibly urged into...  
WO/2002/100177A1
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice for...  
WO/2002/090557A2
The present invention relates to the use of proteins facilitating water diffusion or water transport through the cell membrane, preferably aquaporin or aquaporin related proteins to obtain freeze-tolerant eukaryotic cells, preferably yea...  
WO/2002/087345A1
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...  
WO/2002/080685A1
This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ ...  
WO/2002/080684A2
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO2002034923A3
The present invention relates to monocotyledon plant ells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the ...  

Matches 151 - 200 out of 1,704