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Patent Searching and Data


Matches 801 - 850 out of 5,582

Document Document Title
WO/2001/080653A1
A product including a flour based food baked within a tubular film including cellulose. In a preferred embodiment, the tubular film has an internal release coating. In a further preferred embodiment, the tubular film has a moisture barri...  
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...  
WO/2001/079741A1
For the mounting of water atomising nozzles in high pressure pipes for air cooling in cowsheds and the like it is advantageous when the mounting can be effected in situ, and the invention provides for accessories enabling local penetrati...  
WO/2001/074169A1
The invention relates to high protein containing nutritive cereal based food composition comprising appropriate amount of wheat flour, defatted soya flour, sugar, fat, other conventional additives, characterized in that enzymes, vitamins...  
WO/2001/070086A1
A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion....  
WO/2001/070035A1
The invention relates to a method for producing a waffle product using at least two waffle sheets (10a, 10b). The inventive product contains food or fodder. A layer (10c) of a food product, e.g. confectionery, a meat product, a fish prod...  
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/2001/067871A1
The product consists of granules (1) having a core (11) of dry active yeasts and a hydrophobic and homogenous cover (12) with a melting point ranging between 15 and 80° C. The dry active yeasts forming the core (11) are preferably of th...  
WO/2001/065945A1
In a method of preparing a yeast raised doughnut without frying, a retarded or proven dough mixture is sprayed with shortening before baking and subsequently coated with shortening again after baking so that the resultant product does no...  
WO2000006695A3
The invention concerns novel lactic acid bacteria characterised by amylolytic properties. The invention is useful for preparing sourdough in breadmaking.  
WO/2001/050878A2
For the formation of ice-cream elements of the 'Taco (folded sandwich) type', it is known to use pre-produced ice elements as the folding tool for heated waffle items, which are folded down to cover a bottom area of two side areas of the...  
WO/2001/047379A1
The invention concerns a method for making food products with open-cell internal texture by baking in an oven a paste conventionally kneaded such as, dough for bread, pizza or the like. The invention is characterised in that it consists ...  
WO/2001/047363A1
The present invention relates to a bakery product improver composition comprising a bile salt and phospholipase A.  
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/2001/039602A1
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. ga...  
WO/2001/039612A1
Material for making biodegradable mouldings, in particular table utensils and packaging containers according to this invention consists in 95-100 % w/w of loose bran, in particular the wheat one, constituting a selected bran fraction of ...  
WO/2001/035750A1
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve one or more properties of the dough or a ...  
WO/2001/035751A1
Batter-derived food products were made that have a continuous spongy structure with a filling encased within the spongy structure. In some embodiments, filled pancakes with encased filling were made. The filled food products were made by...  
WO/2001/034784A1
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.  
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/2001/028345A1
The invention relates to a food presentation (1) consisting of a bread preparation (10) and a delicacy (11). The invention also relates to the bread preparation (10). Said preparation (10) has an elongate form extending along a longitudi...  
WO/2001/025411A1
The invention relates to a particle comprising an enzyme and a biomass, to a process for preparing a particle comprising spray drying an enzyme and biomass containing fermentation broth starting material, to obtain a solid particle compr...  
WO/2001/025412A1
The invention relates to an enzyme-containing granule comprising a core unit and a shell unit, wherein the core unit comprises the enzyme and is enclosed in a shell unit which is substantially enzyme-free, the ratio between the diameter ...  
WO2000039289A3
The present invention discloses an endo- beta -1,4-xylanase inhibitor as well as xylanases.  
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/2001/017360A1
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/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/2001/011975A1
The present invention provides a novel baked good which has incorporated therein a delivery vehicle which provides protection from thermal denaturation and continuously releases an $g(a)-amylase enzyme during and following the baking pro...  
WO/2001/011974A1
The present invention provides a storage stable liquid bread improving composition comprising 30-70 wt.% of a vegetable triglyceride oil, 2.5-15 wt.% of fat and/or emulsifier, 0.05-5 wt.% of granulated enzyme particles whereby 70 % of th...  
WO/2001/004279A1
This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitute...  
WO/2001/000035A1
Apparatus (10) is for use in making bread to provide marking on the resulting bread. The apparatus (10) comprises a proving box (12), an oven (16) and a conveyor (14) to convey dough from the proving box (12) to the oven (16). Nozzles (1...  
WO/2000/078152A1
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly b...  
WO/2000/076321A1
An extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusio...  
WO/2000/075295A1
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in d...  
WO/2000/072687A1
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfil...  
WO/2000/071728A1
A purified recombinant phytase enzyme derived from Escherichia coli B. The enzyme has a molecular weight of about 47.1 kilodaltons and has phytase activity. The enzyme can be produced from native or recombinant host cells and can be used...  
WO/2000/060946A1
A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the li...  
WO/2000/059307A1
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly maltotri...  
WO/2000/059308A1
A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the met...  
WO/2000/057710A1
The invention relates to a method for the production of a pizza-type food product for hand consumption, a device for carrying out said method and the product thus obtained. The inventive method consists in the following: the raw pizza do...  
WO/2000/058447A1
The present invention discloses an enzyme. The enzyme is a non-maltogenic exoamylase obtainable from $i(Bacillus clausii), or a functional equivalent thereof; wherein the enzyme has a molecular weight of about 101,000 Da (as estimated by...  
WO/2000/053023A1
An intraoral stimulating implement which comprises a mount (11) mounted at least between teeth and lips and a pressing unit (12) integrally fixed to the mount, for pressing a portion being treated by pressing from within the mouth by mea...  
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/2000/045647A1
There is provided a process for the preparation of a modified masa foodstuff, the process comprising the steps of (i) preparing a masa by nixtamalisation of corn (ii) contacting a reducing agent or an enzyme with (a) the masa, and/or (b)...  
WO/2000/044231A1
A dough cutting apparatus (16) is suitable for cutting a sheet of dough (15). The dough cutting apparatus (16) includes a structure defining a blunt dough engaging portion (18). The present invention can be embodied in a number of differ...  
WO/2000/044781A1
Thioredoxin, a small dithiol protein, is a specific reductant for allergenic proteins and particularly allergenic proteins present in pollen and animal and plant sources. All targeted proteins contain disulfide (S-S) bonds that are reduc...  
WO2000027215A8
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more glucose isomerase(s) which improve one or more properties of the dough or...  
WO/2000/040100A1
The present invention comprises an edible carrier for flavor or color or flavor and color. The edible carrier comprises a starch-bearing material, a bulking agent and a coloring or flavoring agent. The edible carrier has a texture rangin...  
WO/2000/038529A1
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least 0.6 litre per 1 kg of seeds until the aci...  
WO/2000/039289A2
The present invention discloses an endo-$g(b)-1,4-xylanase inhibitor as well as xylanases.  

Matches 801 - 850 out of 5,582