Matches 1 - 50 out of 105 1 2 3 >


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US20140030409 BACKPACKING OVEN  
A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the...
US20120328752 CONTINUOUS OVEN WITH A CASCADING CONVEYOR  
A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the...
US20130183406 METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP  
Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared...
US20110111088 Method for producing dough pieces which can be stored for a long period of time  
Method for the production of dough pieces suitable for long-term storage in which the dough pieces are placed in a climate-controlled room, a relatively humidity of 100% is established, whereby...
US20120294985 CURVED BREAD BUN  
A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked...
US20130302498 Extruded Noodle and Die Piece for Extruded Noodle  
Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in...
US20110008490 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.
US20130095222 BREAD AND METHOD FOR MAKING  
A bread product including oat bran, a thickened product and egg whites is disclosed. The bread product is a nutritional food item having about 10 grams of protein per serving. The bread product is...
US20120207881 ACTIVE INGREDIENT DELIVERY SYSTEM  
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough...
US20100310748 Recombined Whole Grain Having Visually Indistinguishable Particulate Matter and Related Baked Products  
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the...
US20100303987 BAKED PRODUCTS  
A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10%...
US20140272056 BAKING PAN AND PRODUCT PRODUCED THEREIN  
A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a...
US20120128819 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...
US20120076909 GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS  
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in...
US20120128820 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...
US20120129695 METHOD OF PRODUCING PLANT BIOSTIMULANT  
A method of producing a plant biostimulant includes hydrolyzing bacterial cells to obtain a hydrolysate and formulating the hydrolysate as a plant biostimulant for foliar application or...
US20110123686 METHOD FOR FORMING A LOAF OF BREAD  
A method of forming a loaf of bread having at least two textures is provided that includes forming a first portion of dough that corresponds to a first texture, forming a second portion of dough...
US20150099049 Device and a Method for Circularizing Croissant Dough, a Device and a Device and a Method for Forming Croissant Dough in a U-shape, and a System for Producing Croissants  
A device and a method for forming bar-shaped croissant dough in a U-shape, for then quickly and precisely arranging both legs of the U-shape to have the same length, and for producing croissants...
US20150181898 FROZEN HEATED GYOZA AND MANUFACTURING METHOD THEREOF  
A frozen heated gyoza dumpling easy to cook by heating after freeze preservation and superior in the texture can be obtained by attaching a batter liquid containing 70-90 wt % of water to at least...
US20130040016 ALLERGEN-FREE COMPOSITIONS  
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,...
US20150024107 Waffle Irons and Waffle-Based End Products  
A waffle iron comprising a set of patterned recesses for use in a conventional waffle oven for a food production plant. The waffle irons are precisely formed with reduced recesses to produce a...
US20110142999 BATTER AND METHOD FOR PREPARING A PASTA  
This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of...
US20110091626 WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME  
The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein...
US20150004296 FORCED MOISTURE EVACUATION FOR RAPID BAKING  
A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being...
US20120009319 Method for Increasing Shelf Life of Baked Goods  
The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized...
US20120093983 FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT  
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an...
US20130040017 EDIBLE BATTER COMPOSITIONS AND METHODS OF PREPARING BATTER-COATED FOODS USING THE SAME  
The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor...
US20150030741 SYSTEM FOR APPLYING PATTERNED CRUST SEGMENTS TO DOUGH  
A device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface...
US20120095595 PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE  
A process and a method for automatically and/or semi automatically making a cereal and a pulse batter having an optimal consistency is described. The method and process also includes the steps for...
US20150250212 NEW FOODS WITH MODIFIED CEREAL BRAN AND METHODS FOR PRODUCING THESE  
A food is modified by adding bran that has been treated with super-heated steam (SHS) to the food, or replacing the bran that already was present in the food by a cereal bran that has been treated...
US20140356505 BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE  
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG...
US20110256278 WHOLE OAT MICROWAVABLE BAKED ITEMS  
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
US20130202758 STABILISED POTASSIUM BICARBONATE AND LOW-SODIUM LEAVENING COMPOSITIONS  
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon...
US20100310749 MOISTURE-RETAINING BAKED GOODS  
Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content...
US20110142984 PASTA COMPOSITION FOR DEHYDRATED FOOD MATRICES  
The present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta-glucans which has a particularly satiating effect when rehydrated and...
US20130216680 HOLLOW CONFECTIONERY AND METHOD FOR PRODUCING THE SAME  
This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean...
US20130224362 SHAPED BAKED GOODS  
Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a...
US20090090432 DEPOSITOR SYSTEM  
A dispensing device for supplying measured quantities of batter to baking containers, and a method of operating such device use a peristaltic pump driven by a servo-motor drive. The peristaltic...
US20140220201 SLOTTED BATTER SPATULA  
The present disclosure relates to a utensil that can be used to manipulate batter. In one embodiment, the utensil is a slotted batter spatula that comprises: (i) an elongated handle comprising a...
US20130129890 FOOD PANS WITH THERMAL CONVEYANCE DEPRESSIONS  
Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for...
US20100291279 BAKED CONFECTIONERY COMPRISING 1-KESTOSE AND METHOD FOR PRODUCING THE SAME  
An object of the present invention is to provide baked confectionery that can be made on an industrial scale, and are sufficiently shapable even when using an oligosaccharide having physiological...
US20110159545 Fungamyl-like Alpha-Amylase Variants  
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.
US20140234499 SYSTEM AND METHOD FOR SANDWICH PREPARATION  
A system and method of sandwich preparation are disclosed. The sandwich is formed by filling a bread roll having a lengthwise cavity, closed at a distal end and open at a proximal end by inserting...
US20130295262 METHOD AND APPARATUS FOR COOKING PIZZA  
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie...
US20130129864 RYE FLOUR IMITATION  
The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread.
US20130115358 BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME  
Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat...
US20110097467 Device and Method for Pinching at Least Two Dough Parts  
The present invention relates to a device comprising a conveyor for conveying the dough parts wherein the pair of drivable pinchers is arranged along the conveyor movable with at least a...
US20120135128 PROCESS FOR THE PRODUCTION OF REFINED WHOLE WHEAT FLOUR WITH LOW COLORATION  
A whitish whole-wheat flour and a process for producing the flour are described wherein the wheat bran is separated into a fine bran and a coarse bran fraction and the course bran is pulverized to...
US20080134906 FLEXIBLE BAKING STRUCTURE FOR DOUGH PRODUCTS, SYSTEM, AND METHOD OF PREPARING A DOUGH PRODUCT  
An apparatus, method, and system for baking individual dough products or a plurality of dough products. A flexible, adjustable baking structure, such as a baking strip, is secured about the...
US20120263825 PROCESS FOR PRODUCING BAKED GOODS  
The present invention relates to a process for producing baked goods which is characterized in that a mixture of at least one baking raising agent and at least one substance selected from the...

Matches 1 - 50 out of 105 1 2 3 >