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Matches 201 - 250 out of 5,509

Document Document Title
WO/2012/110711A1
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...  
WO/2012/099086A1
Provided is a container assembly material for forming a baking container, which has excellent heat resistance and durability and high conveyance efficiency, and can save a space for storage, easily maintain a desired shape, and easily en...  
WO/2012/085386A1
The subject matter of the present invention is novel broad-spectrum bread yeast strains, i.e. yeast strains which are effective both on "sugar-free" doughs and "sweetened" doughs. The subject matter of the present invention is also yeast...  
WO/2012/085049A3
The invention concerns a method for enriching flavours and natural acids in sourdough, on the basis of two separate fermentation steps, the first step being fermentation by lactic acid bacteria and the second step being fermentation by p...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076051A1
The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha- amylase o...  
WO/2012/076055A1
The present invention relates to food products comprising a raising agent, a moisture content of 10% or above by weight of the food product, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amyla...  
WO/2012/076056A1
The present invention relates to food products comprising a gelling agent, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary ...  
WO/2012/055531A1
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...  
WO/2012/055887A1
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...  
WO/2012/049686A1
This invention is based upon auto feeding, auto dosing to continuous mixer for efficiently making high quality dough for bakery industry. The mechanism is as follows. Pre-weighed material like sugar, milk powder, chemicals, preservatives...  
WO/2012/049181A1
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present i...  
WO/2012/047092A3
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...  
WO/2012/047092A8
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the ...  
WO/2012/047092A2
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...  
WO/2012/036910A2
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...  
WO/2012/032372A1
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...  
WO/2012/029120A1
First materials including flour, water and yeast are kneaded together using a mixer. After subjecting the kneaded materials to primary fermentation by putting the kneaded materials into a temperature controlled container, the resulting p...  
WO/2012/010593A1
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzy...  
WO/2012/010592A1
The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desira...  
WO/2011/162465A1
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...  
WO/2011/154529A1
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.  
WO/2011/138303A1
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.  
WO/2011/133124A1
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...  
WO/2011/124041A1
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...  
WO/2011/127013A1
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...  
WO/2011/119739A1
A reagent mixture and testing procedure for accelerating mixing of the formulation with a specimen sample being tested by effervescing when hydrolized, thereby causing an internal "stirring" of the reagent and the specimen sample. Exampl...  
WO/2011/114251A1
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...  
WO/2011/101556A3
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...  
WO/2011/101556A2
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...  
WO/2011/091156A3
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.  
WO/2011/091156A2
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.  
WO/2011/087152A1
Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any specia...  
WO/2011/072925A1
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...  
WO/2011/070101A1
The present invention relates to isolated polypeptides having xylanaseactivity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucl...  
WO/2011/068902A2
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...  
WO/2011/068902A3
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...  
WO/2011/063473A1
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...  
WO/2011/063841A1
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...  
WO/2011/064146A1
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...  
WO/2011/050426A4
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2011/050426A3
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2011/042359A1
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.  
WO/2011/039324A1
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...  
WO/2011/036304A1
A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hou...  
WO/2011/032523A1
Dry yeast composition containing 0.5-2.0% emulsifier and 0.1-1.0% vegetable oil by weight of dry yeast, preferably containing 0.8-1.5% emulsifier and 0.3-0.6% vegetable oil by weight of dry yeast.  
WO/2011/026877A1
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...  
WO/2011/027317A1
The invention relates to the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Spe...  
WO/2011/025370A1
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredie...  

Matches 201 - 250 out of 5,509