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Patent Searching and Data


Matches 201 - 250 out of 5,517

Document Document Title
WO/2013/024056A1
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...  
WO/2013/019148A1
The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is c...  
WO/2013/014308A1
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept f...  
WO/2012/169486A1
Provided are breads having novel physical properties and a method for producing the same. Breads which have the same appearance, texture, flavor, etc., as normal breads and also have novel physical properties and therefore can be easily ...  
WO/2012/130969A1
The present invention relates to a process for producing laminated dough comprising mixing flour, water, a glucose oxidase and xylanase to obtain dough; laminating the dough; and obtaining the laminated dough. The method may further comp...  
WO/2012/128186A1
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...  
WO/2012/127156A1
The object of the present invention is to provide yeasts suitable for bread-making using a large quantity of yeast, as well as compositions capable of providing a bread-making product containing said yeasts. The present invention also re...  
WO/2012/128602A1
The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and...  
WO/2012/127297A3
A method for making bread with a long shelf life, without leaven, of which the weight amount of yeast in the dough is less than 1%, is described. The kneading of the dough is carried out in a single step at variable speed, the total dura...  
WO/2012/115442A2
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/115442A3
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
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...  

Matches 201 - 250 out of 5,517