| Document |
Document Title |
|
WO/2016/004182A1 |
Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provi...
|
|
WO/2015/199552A1 |
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...
|
|
WO/2015/136442A1 |
The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and...
|
|
WO/2015/080398A1 |
The present invention relates to a method for preparing a glazing agent for breadmaking, and, in particular, the objective of the present invention is to provide a glazing agent for pastry which can maintain the natural savor and flavor ...
|
|
WO/2015/034360A1 |
The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a proc...
|
|
WO/2014/198568A1 |
The invention relates to a method for producing a baked product comprising the following steps: a baked product blank which has an essentially closed baking surface and an open-pore separating surface is produced; a liquid to pasty, hard...
|
|
WO/2014/100562A1 |
A bloom-resistant method of freezing and packaging a fresh food product.
|
|
WO/2014/061042A1 |
A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; im...
|
|
WO/2013/061061A1 |
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...
|
|
WO/2013/016782A1 |
The present invention relates to a conveyor belt for automatic spraying that optimises the application of an anti-mildew product (external preservative) to food products such as bread, pizza, cakes and hamburgers, inter alia, in order to...
|
|
WO/2013/017956A1 |
The present invention relates to a method for manufacturing a frozen preparation for a savory soufflé, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a savory soufflé from a frozen...
|
|
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/2012/172353A1 |
The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food ...
|
|
WO/2012/135282A2 |
The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carr...
|
|
WO/2012/101256A1 |
The present invention concerns a process for improving the preservation of a bakery product by natamycin. A composition comprising natamycin in the form of a natamycin-cyclodextrin complex is provided and the composition is applied onto ...
|
|
WO/2012/082060A1 |
The invention relates to an arrangement (1) and a method for cooling freshly baked bread under a negative pressure, which arrangement includes a vacuum chamber (2) which is adapted for receiving freshly baked bread for the cooling thereo...
|
|
WO/2012/057451A2 |
The present invention relates to a glaze for baked goods, which comprises fructooligosaccharide, highly methoxylated pectin having a degree of methoxylation of 50% or more, and 350-400 ppm of calcium ions. The present invention also rela...
|
|
WO/2012/049519A1 |
The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings. As described herein for optimum taste performance the final food p...
|
|
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/2011/156010A1 |
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release...
|
|
WO/2011/092227A1 |
The invention relates to a system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pr...
|
|
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/2011/013530A1 |
Provided is a process by which galactomannan as a substrate can be partially hydrolyzed in a higher concentration, in fewer operation steps and in a shorter time in comparison to conventional processes, and by which a partial hydrolyzate...
|
|
WO/2010/114026A1 |
An impregnated food wherein a solid edible material has been impregnated with a liquid-type food having a viscosity at 35oC of 10000 to 100000 mPa∙s, which has a less hard texture while sustaining the good flavor of the liquid-type foo...
|
|
WO/2010/092550A1 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
|
|
WO/2010/015584A1 |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
|
|
WO/2010/012421A1 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
|
|
WO/2009/103770A9 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
|
|
WO/2009/097333A2 |
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...
|
|
WO/2009/040958A1 |
A lean bread cooling method and apparatus with which even when the lean bread is one of low fat content, there can be attained minimizing of water evaporation during cooling, prevention of peeling after reheating of frozen lean bread and...
|
|
WO/2009/021310A1 |
An impressioning plate useful for creating impressions in previously-cooked products; a process for creating the impressions and an improved previously-cooked product formed thereby. The impressioning plate includes a plurality of ridges...
|
|
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...
|
|
WO/2009/000535A1 |
The present invention is directed to the use of a very long chain inulin with a weight average degree of polymerization of between 50 and 103 for inhibiting the growth of ice crystals in a frozen foodstuff, preferably a frozen confection...
|
|
WO/2008/155207A2 |
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...
|
|
WO/2008/119438A1 |
The invention describes a method of preparing, stocking and reconstituting pastry products for retail sales and bakery chains, comprising the steps of: a) preparing a dough and moulding said dough; b) baking said moulded dough until fini...
|
|
WO/2008/110531A1 |
The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solven...
|
|
WO/2008/026370A1 |
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...
|
|
WO/2008/009449A1 |
The invention relates to a device for processing foodstuffs, which is located in a foodstuff processing area and comprises a housing. Said device also comprises means which absorb at least the heat produced by the processing of the foods...
|
|
WO2006079646A9 |
The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a th...
|
|
WO/2007/058614A1 |
The invention relates to a probiotic bread containing at least 1 x 107 CFU/g bread viable probiotic bacteria. The present invention also discloses a method of preparing said probiotic bread. The process comprises the steps of (1) baking ...
|
|
WO/2007/052365A1 |
A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period...
|
|
WO/2007/051813A2 |
The invention relates to a liquid natamycin composition for protecting perishable goods such as food and feed products and agricultural products. The composition comprises an antifungally effective amount of natamycin in an alcoholic sol...
|
|
WO2006041324B1 |
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...
|
|
WO2005118399B1 |
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...
|
|
WO/2006/025207A1 |
A processed wheat flour food compounded with bilberry excelling in safety and cost and capable of stably coloring of processed wheat flour food to bluish purple; and a relevant method of coloring the same. There is provided a processed w...
|
|
WO/2006/006261A1 |
With respect to equipment for use in cooling operation conducted after final heating operation, such as baking, for spongy heated foods, such as baked bread, it is intended to attain energy saving, architecture downsizing and simplificat...
|
|
WO/2006/002985A1 |
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.
|
|
WO/2005/110093A1 |
A device (1) for making a snack has a wheel (7) with elongated holders (9) attached along its periphery. The holders (9) are open at one end (11) and closed at the other end (13). The holders (9) are filled with lardy cake batter, positi...
|
|
WO/2005/107478A2 |
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...
|
|
WO/2005/107480A1 |
A method of freeze storing baked foods that retains excellent condition of crust (surface layer of bread), avoiding any peeling, and that retains excellent sensory condition, attaining long-term frozen storage. There is provided a method...
|
