Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 201 - 250 out of 1,690

Document Document Title
WO/2002/037970A1
A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabil...  
WO/2002/034923A2
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 ...  
WO/2002/032229A1
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and shee...  
WO2001045516A3  
WO/2002/019829A2
The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof,...  
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/2002/013079A1
A system or method wherein a plan of all the kitchen works is made on the basis of sale prediction data and sale past record data (sale), and detailed instructions and directions for the start and end times of the cooking steps are prese...  
WO2001045515A3
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...  
WO/2001/095729A1
A process for producing stone baked pizzas with excellent organoleptic and physical properties comprises fermenting pizza dough an then dividing and rounding to provide a generally spherical shaped dough portion. A dough portion is loade...  
WO/2001/089324A1
Method to activate food products containing at least starches and proteins, such as cereals and legumes, to obtain flour to be used in the making of bread and pasta, applicable in particular on maize, whether it be in the form of grains ...  
WO/2001/089306A1
By using various types of wheat it is possible to obtain a high-baking performance ground wheat. Said optimized wheat flour is suitable for producing high quality wheat biscuits and pastry made with yeast .  
WO/2001/082722A1
Cereal flours, in particular wheat flour and maize flour with good properties for application in chapati, respectively in ugali can be made by a heat treatment at 100 to 350 °C for 10 - 120 sec, while agitating it slightly. The grains s...  
WO/2001/078514A2
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...  
WO2001026473B1
A sheeter device capable of producing a full-width continuous sheet of masa comprising a scraper assembly (763) provide with ultrasonic horns (732) placed in close proximity to a sheeter roller (740), thereby scraping the sheeted dough (...  
WO/2001/067872A1
The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive ...  
WO/2001/067870A1
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...  
WO/2001/064039A1
A frozen filled, yeast-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 y...  
WO/2001/062095A1
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals (1) up to between 50 to 70 % with regard to the kernel (2), t...  
WO/2001/054486A1
It has been discovered that the formation of tyrosine bonds (and especially dityrosine bonds) has a fundamental and heretofore unrecognized effect upon wheat, wheat flour, wheat doughs and wheat-based end products, i.e., the level of suc...  
WO/2001/052657A1
A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour.  
WO/2001/045516A2
The invention concerns an additive containing a pectin combination in a proportion of 0.5 % to 6 % by weight of the strong flour used; gluten in a proportion of 0.1 % to 3.5 % and an additive for freezing in a proportion of 1 % to 6%, sa...  
WO/2001/045515A2
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...  
WO/2001/043556A1
The invention concerns a method for making flours having high food safety level consisting in grinding previously cleaned and humidified grains, characterised in that, prior to or simultaneously with said grinding, said grains are contac...  
WO2001017363A3
The present invention relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: mixing the flour and a liquid to obtain a dough, separating the dough into a fractio...  
WO/2001/032023A1
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...  
WO/2001/026473A1
A sheeter device capable of producing a full-width continuous sheet of masa comprising a scraper assembly (763) provide with ultrasonic horns (732) placed in close proximity to a sheeter roller (740), thereby scraping the sheeted dough (...  
WO/2001/021763A1
A baker's yeast which exhibits a strong fermentation power in doughs with a high osmotic pressure containing sodium chloride and various baking materials in baking methods such as the straight method, the sponge dough method and/or the f...  
WO/2001/017363A2
The present invention relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: mixing the flour and a liquid to obtain a dough, separating the dough into a fractio...  
WO/2001/006858A1
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from floor, sugar, baking powder and fat, containing between 0.1 and 3.0 % baking powder and provided in a par...  
WO/2000/060958A1
The invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device consists of modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). Said batch...  
WO/2000/058366A1
The present invention relates to full waxy wheat products, especially full waxy wheat flours that are thermally treated or not, full waxy wheat starch, in addition to methods for the production thereof. The invention also relates to the ...  
WO/2000/049878A1
The present invention is directed to a baked good product comprising about 0.5 to about 5 % betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to ...  
WO/2000/035290A1
A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw...  
WO/2000/030455A2
A process for improving cake baking properties of wheat flour is disclosed. The process includes the steps of introducing a quantity of wheat flour into a container which is provided with mixing devices; heating the wheat flour at a temp...  
WO/2000/016634A1
A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is provided, sufficient to fully activate all yea...  
WO/2000/005966A1
The invention relates to baking masses or doughs for dry baked goods made of flours and/or starches, which baked goods, after baking and while still in their plastic state or after said plastic state has been restored by reheating, are d...  
WO/2000/004783A1
This invention relates to dough compositions especially adapted for storage under refrigerated conditions, a method for preparing said dough compositions and baked products containing said dough compositions. The present invention pertai...  
WO/2000/000035A1
A ball of pizza dough is placed in each recess (5) of a tray (1). A release agent is applied and the ball is tamped into a partially flattened shape. The tamped dough is proved and then first pressed in a first stage pressing. The presse...  
WO/1999/066802A1
The invention concerns a ready-for-use cookie dough in the form of a block which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing up to 1.5 % baking powder and being provided...  
WO/1999/044428A1
A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly ...  
WO/1999/039583A1
The invention concerns a method for the continuous preparation of a garnished pastry, by continuous kneading and co-extrusion, the pastry having high water content. The invention also concerns the use of said garnished pastry for prepari...  
WO1998051159A3  
WO/1998/051159A2
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is pr...  
WO1998030104A3  
WO/1998/048633A1
The invention relates to an industrially produced, storable premix for baked products containing fat with a flat solid fat content curve and flour in a ratio of 1:0.2 to 1:5.  
WO1998030105A3  
WO/1998/030104A2
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, a reducing sugar and a hydrophilic colloid. When baked, the dough products produce a finished product with increased horizontal dimen...  
WO/1998/030105A2
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which i...  
WO/1998/026666A1
The invention relates to a ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between 0.3 and 1.5 % baking powder and provided in a precut form...  
WO/1998/020742A1
Disclosed is a food product having at least one distinct phase and a process and apparatus for producing such a product wherein a blend of ingredients, having a moisture content, is extruded in separate streams (16a, 16b), and a coloring...  

Matches 201 - 250 out of 1,690