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Matches 1 - 50 out of 5,755

Document Document Title
WO/2020/204604A9
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2021/089869A1
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...  
WO/2021/074056A1
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...  
WO/2021/069656A1
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.  
WO/2021/071290A1
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...  
WO/2020/257803A3
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...  
WO/2021/044011A1
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...  
WO/2021/041649A1
In a latent heat controlled toaster and process of toasting, the toaster includes at least one heating element. A controller receives electrical measurements including at least one of a voltage or a current and calculates a power deliver...  
WO/2021/037994A1
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...  
WO/2021/034561A1
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.  
WO/2021/028507A1
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...  
WO/2021/023767A1
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein...  
WO/2021/021208A1
A method of testing flour to determine whether sufficient non-native alpha amylase is included in the flour is described. The method uses viscoanalysis, and provides rapid results suitable for providing guidance on adjusting the levels o...  
WO/2021/020216A1
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...  
WO/2021/006409A1
The present invention relates to a health functional food product prepared by fermenting a dough containing whey. More specifically, the present invention relates to a health functional bakery product prepared by the steps comprising : p...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  
WO/2020/251644A1
An egg food product is provided when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mix...  
WO/2020/249917A1
The present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.  
WO/2020/240436A1
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...  
WO/2020/213422A1
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the s...  
WO/2020/204604A1
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2020/182879A1
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.  
WO/2020/169545A1
The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with ...  
WO/2020/145930A3
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...  
WO/2020/157336A1
A dough making apparatus (10) is disclosed that is configured to produce dough having a reduced starch content without compromising the desired moisture content of the dough. The dough making apparatus (10) comprises a kneading chamber (...  
WO/2020/077331A3
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/097311A3
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...  
WO/2020/144361A1
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strai...  
WO/2020/145371A1
The purpose of the present invention is to provide a method for modifying a starch-containing food. The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase d...  
WO/2020/145930A2
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...  
WO/2020/118465A1
The present invention relates to a new polypeptide with xylanase activity, the nucleotide sequence encoding it, an ingredient containing said polypeptide and a process for preparing a food product which comprises adding said ingredient t...  
WO/2020/115331A1
The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at le...  
WO/2020/040632A3
The present invention consists of an automatic apparatus (50) for producing and cooking tortillas, which comprises a cartridge (1, 54, 71) containing circular, pre-formed, raw or partially cooked tortillas (21); a coupling system for eas...  
WO/2020/109824A1
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...  
WO/2020/109369A1
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.  
WO/2020/110914A1
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...  
WO/2020/105935A1
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...  
WO/2020/100516A1
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...  
WO/2020/097311A2
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...  
WO/2020/089476A1
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.  
WO/2020/079291A1
The invention relates to an automatic machine for rehydrating powdered yeast, which comprises a first frame or structure (1) made with a covering of steel or similar, and which includes wheels to improve transportation, and wherein the s...  
WO/2020/077331A2
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/066862A1
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...  
WO/2020/053425A1
The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water,...  
WO/2020/048784A1
The present invention relates to processes for determination of sprouts/germ buds contaminated with microorganisms, in particular with pathogenic microorganisms inter alia for the production of bakery goods and/or precursors thereof, in ...  
WO/2020/046905A1
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an a...  
WO/2020/040632A2
The present invention consists of an automatic apparatus (50) for producing and cooking tortillas, which comprises a cartridge (1, 54, 71) containing circular, pre-formed, raw or partially cooked tortillas (21); a coupling system for eas...  
WO/2020/026773A1
This food dough baking device is characterized by being provided with a disk-shaped griddle provided to be rotatable about the center of a circle in a heated state, a dough dropping unit for dropping different types of food doughs to res...  
WO/2019/243312A1
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1...  
WO/2019/238423A1
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...  

Matches 1 - 50 out of 5,755