Entries |
Document | Title | Date |
20080220122 | Frozen Microwavable Bakery Products - A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity. | 09-11-2008 |
20080260904 | Packaged Powder Composition for Bakery - The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour composition. The present invention also relates to its use and a process for its preparation. | 10-23-2008 |
20090041892 | BAKING SYSTEM AND PROCESS WITH INTERMEDIATE PROOFING - A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed in the elongate trough such that the dough billet has a predetermined orientation and the dough billet is moved into a cutting station using a conveyor. The dough billet is scored in the sling at the predetermined orientation with an automated cutting station. The dough billet is removed from the elongate trough by raising the dough billet by pressing a contact element against a bottom of the sling and taking the raised dough billet from the frame. The dough billet is also cooked on an oven floor. | 02-12-2009 |
20090110771 | SUGAR FREE LOW CALORIE SYRUP AND THE MANUFACTURING METHOD THEREOF - The invention concerns sugar-free syrup of low calories and a method of producing the same, which syrup is of low calories and is a healthy substitute of sugar because it has almost no calories but contains a lot of edible fiber. To this end, the sugar-free syrup of low calories according to one aspect of the invention is characterized in that it consists of 100 parts by weight of water-soluble edible fiber, 100 to 200 parts by weight of water, 0.2 to 2 parts by weight of gum, 0.2 to 2 parts by weight of natural stabilizer and a proper amount of sweetener. Also, a method of producing the sugar-free syrup of low calories according to another aspect of the invention is characterized in that it comprises the steps of adding 100 to 200 parts by weight of water to 100 parts by weight of water-soluble, edible fiber and then dissolving the mixture at 50° C. to 80° C. while agitating it, adding 0.2 to 2 parts by weight of gum when the water-soluble fiber is fully dissolved, and then dissolving the mixture while agitating it, adding 0.2 to 2 parts by weight of natural stabilizer when the gum is fully dissolved, and dissolving the mixture while agitating it, adding a proper amount of sweetener to the mixture and dissolving the resulting mixture, and then cooling it by placing the mixture at a room temperature | 04-30-2009 |
20090214704 | Process For Producing A Doughnut, and Doughnut Produced Thereby - A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance. | 08-27-2009 |
20090220643 | METHOD OF PRODUCING BREAD - A method of producing bread includes a step of preparing an intermediate dough material comprising wheat flour, 0.1 to 20 parts by weight of rice flour to 100 parts by weight of the wheat flour, salt and free of skimmed powdered milk, a step of adding 80 to 120 parts by weight of hot water to 100 parts by weight of the wheat flour to the intermediate dough material, a step of kneading the intermediate dough material added the hot water, a step of cooling an intermediate dough prepared by kneading until an internal temperature thereof becomes −5 degree C. to 10 degree C. and storing the intermediate dough for 24 to 72 hours with the internal temperature thereof kept in the temperature region; and a step of adjusting a temperature of the intermediate dough cooled in the cooling/storing step to 13 degree C. to 30 degree C., and wherein the intermediate dough whose temperature is adjusted to the temperature range in the temperature-adjusting step is utilized as a part of an end dough of the bread. | 09-03-2009 |
20090291165 | METHOD OF PRODUCING BAKERY PRODUCTS, SUCH AS BATCH BREADS, AND BAKED PRODUCTS THUS OBTAINED - A method of producing bakery products, more particularly sandwich loaves or the like. The method consists essentially in preparing a dough, optionally, in fermenting said dough, in placing the dough in a mold, in performing at least one step of baking the dough present in the mold by means of microwaves, optionally, in performing another step of baking by other baking means, in detaching the resulting baked product from the walls of the mold, optionally, in cooling the baked product and/or the mold, and in demolding the baked product. The method is an effective, high-performance method of producing breadmaking products, notably crustless batch breads, by microwave baking, which is reliable, simple, inexpensive and give satisfaction in terms of industrial production and organoleptic quality. | 11-26-2009 |
20090311375 | CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST - Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products. | 12-17-2009 |
20100015278 | ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME - A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system. | 01-21-2010 |
20100015279 | Method and Formulations For Gluten-Free Bakery Products - Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water. | 01-21-2010 |
20100086639 | Dough Product, Microwaveable Frozen Bread Product, and Method For Making Same - An improved dough composition is provided which comprises fat chips and wheat protein isolate, wherein the dough composition can be used to prepare a frozen microwaveable bread product. The frozen microwaveable bread product can be heated in a microwave oven to provide a cooked bread product having a desirable dual texture where the outer layer of the bread product is crispy and the remainder of the bread product has a soft, airy texture. Methods of preparing the same are also provided. | 04-08-2010 |
20100104691 | METHOD AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF AN EXPANDED FOOD PRODUCT - The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm. | 04-29-2010 |
20100166911 | Method for Reducing Proofing Time for Baked and Other Products - A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough. | 07-01-2010 |
20100203193 | Freezer to Retarder to Oven Dough - A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram. | 08-12-2010 |
20100215801 | Thin Crust, Flaky Bread Product And Method For Making Same - An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided. | 08-26-2010 |
20100255148 | METHOD OF MAKING BREAD - A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated. | 10-07-2010 |
20100255149 | METHOD OF MAKING BREAD - A method of making bread is provided. The method includes a warm dough making process in which a warm dough is formed by heating a mixture of milk and salt, adding wheat flour to the heated mixture, aerating the resulting mixture, and ripening the resulting mixture at low-temperature, a sponge making process in which a sponge is formed by mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water and fermenting the mixture, a dough mixing process in which a dough is formed by mixing the warm dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring the mixture, a division process in which the dough is divided into equal-sized pieces, a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time, a molding process in which the resulting dough is molded to fit a bread pan, a fermentation process in which the molded dough is placed in the bread pan to be fermented, and a baking process in which the fermented dough is heated. | 10-07-2010 |
20100255150 | METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD - Provided is a method of making bread that can increase taste appeal and slow aging by fermenting dough at a low temperature for a long time to improve its texture and flavor, and bread made by the method. | 10-07-2010 |
20100285174 | Focaccia bread and recipe - A pre-mixed package for making focaccia bread. The package includes a polymeric package material having an inner region and an outer region, e.g., plastic bag, sealed plastic bag, coated bag. The package includes at least a flour material having a volume and weight provided within the inner region, and a yeast material mixed with the flour material. The polymeric package material is substantially sealed from an exterior region for shipping, storage, and distribution before being used. Of course, there can be other variations, modifications, and alternatives. | 11-11-2010 |
20100303956 | Crispy Bread Product And Method For Making Same - An improved dough composition is provided which can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a microwave oven to provide a cooked thin crust bread product having a crispy bottom surface. Methods of preparing the same are also provided. | 12-02-2010 |
20100310717 | METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT - The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of:
| 12-09-2010 |
20110008490 | DOUGH COMPOSITIONS HAVING A MOISTURE BARRIER, AND RELATED METHODS - Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier. | 01-13-2011 |
20110014320 | FRIED SNACK FOOD PRODUCT - Disclosed is the preparation of beverage-containing snack food product. A precursor to such a product comprises a farinaceous dough material such as pretzel, pizza or pasta dough which surrounds and encases a solidified beverage material. The solidified beverage material is prepared by combining a liquid beverage such as beer with a gelling agent such as gelatin. When such a precursor is fried, a snack food product is provided which is in the form of a relatively crisp shell of fried dough surrounding a beverage which has been liquefied by the process of frying. The snack food precursor products can be frozen and stored after preparation instead of being immediately fried. | 01-20-2011 |
20110020492 | System and method for preparing naan bread - A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour. | 01-27-2011 |
20110033574 | NOVEL METHOD FOR PREPARING READY-TO-BAKE FROZEN DOUGHS - The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of additives and allow baking of the fermented frozen dough without any additional proofing step thereby providing high quality bakery products. | 02-10-2011 |
20110081447 | BREAD COMPOSITION WITH IMPROVED BREAD VOLUME - The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form. | 04-07-2011 |
20110086130 | Continuous Production Of Edible Food Products With Selected Shapes - A food product of non-uniform shape may be manufactured from an edible composition such as starch by introducing said composition to an extruder having a barrel and subjecting the composition to shear and heat to form a melt, and conveying the melt through an adjustable orifice while varying the cross-section dimensions of the orifice to form an extrudate having thickness dimensions that varies along its length. This may be followed by cutting the extrudate to length. The extrudate may also be passed between cooperating cavities and formed to shape. The extrudate may also be guided into predetermined patterns by repositioning the die relative to a molding surface. | 04-14-2011 |
20110091600 | High-Purity Rebaudioside D And Low-Calorie Bread Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
20110111089 | Aerated Gluten Polymeric Composition - The present invention relates to methods for producing an aerated polymeric composition or aerated polymeric pet chew and the resultant product. The aerated pet chew includes a dry blend, a leavening agent, and a plasticizing slurry. The dry blend includes an amount of protein polymer. | 05-12-2011 |
20110142988 | METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD - A method for producing dough includes a grinding process # | 06-16-2011 |
20110151052 | System And Method For Preparing Naan Bread - A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour. | 06-23-2011 |
20110159146 | VITAMIN ENRICHED FOODSTUFFS - The invention relates to a method for vitamin enrichment of foodstuffs containing ascomyceta such as yeast where ergosterol in the foodstuff is transformed into vitamin D | 06-30-2011 |
20110177197 | METHOD OF REDUCING VOIDS IN DOUGH - Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided. | 07-21-2011 |
20110262590 | Pizza Kit and Method for Making Pizza - There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl. A dough ball is formed. The dough ball is pressed on a non-stick paper from the kit into the shape of a pizza crust. An amount of pizza sauce from the kit is added to the top of the pizza crust and the pizza is cooked. | 10-27-2011 |
20110268840 | Production of Bagels - An improved bagel dough product and method for processing the bagel dough product into a finished bagel product, including thin bagel products. Mixed bagel dough is sheeted, the bagel dough including, per 100 parts of total weight: between 45-60 parts hard wheat flour and between 25-40 parts water. The bagel dough is flattened into a sheet with a thickness between about 0.2 and 0.8 inches. The flattened bagel dough sheet is fed to a cutter-picker assembly that includes an automated cutter and an automated hole removal tool. The bagel dough sheet is cut into a plurality of substantially toroidal-shaped bagel dough pieces using the automated cutter, each toroidal-shaped bagel dough piece including a ring piece and a hole piece. The bagel hole pieces are removed using the automated hole remover tool, and the ring pieces are further processed by fermenting, water cooking, and baking the ring pieces. | 11-03-2011 |
20110311677 | NOVEL PACKAGING FOR LIQUID PRODUCTS - The invention relates to a packaging for a liquid product containing yeast, that comprises at least one pervious material having an exchange surface S such that the ratio S/M is of at least 1.2, with S in cm | 12-22-2011 |
20120003353 | Bread Product And Method - A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device, but can utilize only a substantially closed container that can be shaken with the flour water inside. | 01-05-2012 |
20120027886 | STEAMED CAKE DONUT - 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 relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming. | 02-02-2012 |
20120121759 | Method of Preparing Bread - A method of baking bread includes the steps of combining ingredients to form a mass of dough, proofing the dough in the open air, forming individual balls of dough from the mass of dough, forming loaves from the balls of dough, proofing the loaves using a proofing machine, baking the loaves in an oven, removing the loaves from the oven, cooling the loaves, and placing the loaves into bags, and freezing the loaves. | 05-17-2012 |
20120128819 | Method of Improving Pre-Baked Dough Products - A method of making a prebaked biscuit product is described. This method includes preparing a dough containing pectin, baking the dough to make a biscuit product, freezing or refrigerating the biscuit product to make a refrigerated or frozen biscuit product, and heating the refrigerated or frozen biscuit product to make a prebaked biscuit product having an improved texture in comparison to a corresponding prebaked biscuit product made without pectin. | 05-24-2012 |
20120128820 | Freezer-to-Oven Dough Products and Methods of Preparation - A frozen or refrigerated dough product suitable for making a biscuit product is described. The dough product includes pectin, and the biscuit product has an improved texture in comparison to a corresponding biscuit product made without pectin. | 05-24-2012 |
20120251662 | ANTIMICROBIAL POWDERS FOR THE PREPARATION OF BAKERY PRODUCTS - 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 carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives. | 10-04-2012 |
20120251663 | DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING - 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 differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention. | 10-04-2012 |
20120301574 | LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF - A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive. | 11-29-2012 |
20120308683 | DOUGH COMPOSITIONS AND RELATED METHODS INVOLVING HIGH-GLUTEN CONTENT - Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproofed dough composition that can be baked without proofing. | 12-06-2012 |
20120315356 | ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME - A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system. | 12-13-2012 |
20130064926 | LOW GLYCEMIC IMPACT BREADS FOR THE NUTRITION OF DIABETICS, OBESE AND METABOLIC SYNDROME DIETS - A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage. | 03-14-2013 |
20130196026 | DOUGH COMPOSITION - Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging. | 08-01-2013 |
20130224336 | Bakery Products, in Particular Pre-Baked Breads Especially Suitable for Baking in a Toaster and method for the Production Thereof - 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 by the invention. The aim of the invention is firstly to provide bakery products, in particular breads, having a shape and dimensions suitable for baking in a toaster, and secondly to provide an industrial process for producing these products. These bakery products are pre-baked breads in the form of pieces having dimensions (x′, y′, z′) with reference to a three-dimensional reference frame of orthogonal axes (X′, Y′, Z′), these pieces being obtained from pieces of dough having dimensions (x, y, z) with reference to a three-dimensional reference frame of orthogonal axes (X, Y, Z). | 08-29-2013 |
20130230622 | LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF - A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling. | 09-05-2013 |
20130243905 | MACHINE FOR FOLDING AN EDIBLE DOUGH - A machine for folding an edible dough is described. The machine includes a hopper for loading and unloading the edible dough, stretching elements and a couple of supporting and folding elements being selectably horizontally movable between opposite lateral resting areas and a central working area of the machine. | 09-19-2013 |
20130251849 | CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST - Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products. | 09-26-2013 |
20130280377 | USE OF ENCAPSULATED OIL IN DOUGH PREPARATION - The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients. | 10-24-2013 |
20130344197 | NOVEL BREAD YEAST STRAINS - The present invention relates to novel broad spectrum strains of baker's yeast, i.e. yeast strains that are effective on both dough known as unsweetened dough and dough known as sweet dough. | 12-26-2013 |
20140010916 | FOOD ANALOGS AND METHODS FOR MAKING FOOD ANALOGS - The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60° C. to about 120° C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable. | 01-09-2014 |
20140017355 | BREAD-MAKING WITH A HIGH YEAST CONTENT - The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present invention also relates to a method of preparing a bakery product and a method of selecting yeast strains giving yeasts suitable for breadmaking using a large amount of yeast. | 01-16-2014 |
20140037789 | Continuous Process and Apparatus for Making a Pita Chip - A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture. | 02-06-2014 |
20140120213 | FLAVOR INFUSED PASTRY FATS FOR PUFF PASTRY - A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C. | 05-01-2014 |
20140370150 | Apparatus and Method for Simultaneous Imprinting and Piercing of Dough - An apparatus and method are disclosed for concurrently imprinting and piercing of dough consisting of flour, water and yeast to produce loaves imprinted with an image that represents Coptic religious symbols including Coptic letters, crosses, circles and squares. The imprinting is accomplished using embossed patterns engraved onto an upper plate that is pressed onto a lower plate containing the dough placed inside depressions disposed below the surface of the lower plate. The imprinting is implemented after the step of proofing the dough in a process for preparing the loaves that includes the steps of flattening, proofing, imprinting and baking | 12-18-2014 |
20160107794 | DOUGH PRODUCT AND METHOD OF PACKAGING - A canned dough product includes at least one dough product loaded in a lower compartment of a container and at least one additional ingredient provided in an upper compartment, with the upper and lower compartments being spaced by a separator. The dough expands upon proofing in the container, causing the separator to shift and vary the volumes of the compartments. The expanding dough abuts a central region of the separator, causing the separator to flex, engage an inner surface of the container and become fixed in the container, while the lower compartment becomes fluidly sealed from the upper compartment and different pressures are established in the compartments. | 04-21-2016 |