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Patent Searching and Data


Matches 301 - 350 out of 5,475

Document Document Title
WO/2009/080630A3
A foodstuff or beverage such as bread or beer containing polyunsaturated fatty acid (PUFA) is produced using use for fermentation in the preparation thereof of a microbial cell such as Saccharomyces cerevisiae comprising at least two des...  
WO/2009/072867A1
The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro...  
WO/2009/069122A1
Baked health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a live probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's in...  
WO/2009/061186A1
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invent...  
WO/2009/056708A1
The invention relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effective on sugar-free doughs and/or lightly sweetened doughs, optiona...  
WO/2009/052070A3
Methods and systems provided herein relate to forming an item with desired spatial features. The item may be a food item, such as a baked item or a cake. The desired spatial features may include two-dimensional shapes and/or three-dimens...  
WO/2009/052070A2
Methods and systems provided herein relate to forming an item with desired spatial features. The item may be a food item, such as a baked item or a cake. The desired spatial features may include two-dimensional shapes and/or three-dimens...  
WO/2009/045494A1
The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier suc...  
WO/2009/041821A1
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough...  
WO/2009/029267A1
The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.  
WO/2009/024736A1
A lipid acyltransferase is described. The lipid acyltransferase comprises the amino acid sequence shown as SEQ ID No. 90, or an amino acid sequence which has 95% or more identity with SEQ ID No. 90.  
WO/2009/024862A3
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reduc...  
WO/2009/024862A2
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reduc...  
WO/2009/021553A1
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relat...  
WO/2009/013240A3
The invention relates to cocoa-containing foodstuffs with enhanced chocolate taste. The invention further relates to a method to produce cocoa-containing foodstuffs with enhanced chocolate taste and the use of 5'-ribonucleotides to enhan...  
WO/2009/013240A2
The invention relates to cocoa-containing foodstuffs with enhanced chocolate taste. The invention further relates to a method to produce cocoa-containing foodstuffs with enhanced chocolate taste and the use of 5'-ribonucleotides to enhan...  
WO/2009/009708A1
The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side. Efficient processes are also provided for makin...  
WO/2009/009146A1
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the 'peak viscosity...  
WO/2009/002308A3
A filled 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 yeast-bread dou...  
WO/2009/002308A2
A filled 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 yeast-bread dou...  
WO2007139563B1
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2008/148845A2
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as ...  
WO/2008/148845A3
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as ...  
WO/2008/138748A1
This invention relates to a process of preparing a dough to prepare baked products with baking powder, thereby preventing off-taste from baking powder by the use of a yeast extract. The invention furthermore relates to a novel baking pow...  
WO/2008/135286A1
The invention relates to a method for producing a bakery product, comprising the following steps: producing a dough, preparing a dough piece having a substantially flat shape from the dough, the piece having at least one receiving depres...  
WO2008084497B1
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...  
WO/2008/133114A1
An apparatus for molding a food dough (1) whereby the first end face (W1A) of a rod-shaped food dough (W1) and the second end face (W2A) of another rod-shaped food dough (W2) are bonded to each other, which comprises a deformation and fa...  
WO/2008/133512A1
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...  
WO/2008/129040A1
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...  
WO/2008/112459A2
Disclosed are variants of the alpha-amylase derived from Bacillus sp. no. 707 compositions comprising said variants and methods of using the variants. The methods of use include methods of cleaning surfaces, laundering textiles, desizing...  
WO/2008/107018A1
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...  
WO/2008/105658A1
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...  
WO/2008/101559A1
A process and a system for continous preparation of food doughs to produce leavened products and/or pasta. Metered amounts of flour and/or semolina, water, any additives and/or ingredients are fed axially into a blade pre-mixer (10) of t...  
WO/2008/103907A1
An apparatus and method for preparing and cooking pizza using fresh ingredients, the apparatus being in the form of a vending type of machine. The pizza preparation machine includes automated dough storage and dispensing mechanism, at le...  
WO/2008/098341A1
An oven has a housing, a heat source, and an aperture defined in the housing. A substantially horizontal deck rotates within the housing, and a number of substantially horizontal pallets are mounted on the deck to rotate relative to the ...  
WO/2008/092907A3
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/092907A2
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/087167A3
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/087167A2
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/084497A2
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...  
WO/2008/084497A3
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...  
WO/2008/078107A1
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...  
WO/2008/074196A1
A refined bread flour comprises flour as raw material, additives and emulsifiers, characterized in that the said flour is wheat flour made in china and kalium bromate is excluded from additives. The said additives consist of vitamin C, g...  
WO/2008/068560A2
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/068560A3
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/068155A1
The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter. Preferabl...  
WO/2008/062808A2
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...  
WO/2008/062808A3
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...  
WO/2008/057693A2
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...  
WO/2008/057693A3
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...  

Matches 301 - 350 out of 5,475