| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426026000 | Inorganic compound containing other than NaCl | 7 |
| 20100291263 | METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES - One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the invention reduces dough stickiness and/or improves dough strength. Examples of suitable sulphate compounds include calcium sulphate, magnesium sulphate, sodiumsulphate, potassium sulphate, ammonium sulphate and sulphuric acid. Another aspect of the invention concerns a method of preparing a low sodium flour based dough, said method being characterized in that (i) the sulphate compound is incorporated in the dough in a concentration of 5-75 mmole per kg of flour, with the proviso that if the sulphate compound is not calcium sulphate, said sulphate component is incorporated in the dough in a concentration of at least 5 mmole per kg of flour and with the proviso that if the sulphate compound is calcium sulphate and if said calcium sulphate is incorporated in a concentration of less than 5 mmole per kg of flour, the method additionally comprises the addition of at least 0.1 mmole of an edible acid per kg of flour, and in that (ii) sodium chloride is incorporated in a concentration of 0-1.6% by weight of cereal ingredients. | 11-18-2010 |
| 20120034340 | FOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO - A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared. | 02-09-2012 |
| 20120141632 | PRETZEL-BAGEL AND METHOD OF MANUFACTURING THEREOF - A method of manufacturing an edible product, and a baked product itself, is provided that includes mixing and kneading ingredients having wheat flour, water, sugar, salt, mono and diglycerides, yeast, calcium propionate, sorbic acid, cornmeal, guar gum, wheat, gluten, and citric acid into a dough. The dough is then formed into a uniform rod having end portions. The end portions are then connected to form a circular-shaped element. The circular-shaped element is then fermented to a desired size and is then boiled in a sodium hydroxide bath for a period of time to produce a color that is between a yellow and an orange hue. The circular-shaped element is then baked, followed by spraying the circular-shaped element with a preservative formulation, and then cooling the circular-shaped element. | 06-07-2012 |
| 20130045303 | FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS - The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits. | 02-21-2013 |
| 20150056328 | PREPARATION AND THE USE OF FROZEN DOUGH FOR MICROWAVABLE FRIED FRITTERS - It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. | 02-26-2015 |
| 20150366224 | METHOD OF PRODUCING A FROZEN DOUGH, AND RELATED PRODUCTS - Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product. | 12-24-2015 |
| 20150366225 | METHOD OF PRODUCING A FROZEN DOUGH, AND RELATED PRODUCTS - Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product. | 12-24-2015 |
