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Document Title |
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8048459 |
External coating composition for toaster pastries and other pastry products
A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry.
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7998522 |
Dehydrated potato flakes
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
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6838102 |
Frozen pie dough showing good rising
The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01...
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6827958 |
Toaster pastry
A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour...
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6663903 |
Methods for using xyloglucan endotransglycosylase in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
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RE38009 |
Zeaxanthin formulations for human ingestion
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Z...
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6346244 |
Fungal protein disulfide isomerase
The present invention relates to protein disulfide isomerases which are encoded by a nucleic acid sequence which hybridizes with (i) the DNA sequence of SEQ ID NO:1 or (ii) the DNA sequence of SEQ...
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6299916 |
Shelf-stable bar with crust and filling
A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed...
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6267998 |
Multi-layer toaster product and method for making same
A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides...
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6268008 |
Composition of nixtamilized maize dough for the production of maize pancakes
A corn paste for making tortillas is disclosed, which comprises between ten to one-hundred grams of dietary fiber in one kilogram of corn paste that provides a suitable proportion of raw fiber that...
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6248388 |
Edible laminated dough and edible lamination dispersion therefor
Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination...
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6235334 |
No fat, no cholesterol cake and process of making the same
A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix...
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6217930 |
Betaine and bakery products
The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by...
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6210723 |
Dough enrobed cheese filling
A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The...
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6177112 |
Composite pastry and ice confectionery article and preparation thereof
A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed...
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6165522 |
Processed food and a method for making a processed food product for mass distribution
A food product suitable for high volume production is formed of varied layers such as breads or doughs, vegetables, dairy products, meats and various spices and sauces. The product may be mass...
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RE36785 |
High fat biscuit mix and products resulting therefrom
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and...
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6042865 |
Food foaming agent composition
The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming...
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6013857 |
Transgenic bovines and milk from transgenic bovines
Transgenes for producing recombinant polypeptides transgenic bovine species. A transgene for producing recombinant polypeptides in the milk of transgenic bovine species comprises at least one...
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5830519 |
Microwavable food product
A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper...
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5766664 |
Pie crust dough having a reduced fat content and method of making
The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening...
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5750176 |
Transgenic non-human mammal milk comprising 2'-fucosyl-lactose
The invention relates to the milk of a transgenic non-human mammal. The milk is characterized in that it contains heterologous components produced as the secondary gene products of a heterologous...
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5672369 |
Alcohol and polyol-containing doughs and method of making
A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45° (7° C.) and, if the p...
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5595778 |
Pie dough with reduced degree of cracking
The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing...
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5589207 |
Method of producing a frozen yeast dough product
Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable...
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5576036 |
Pre-baked microwaveable pastry systems
A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein...
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5538744 |
Ridged dough structure and method of making the ridged dough structure
A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer...
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5518748 |
Edible containers and methods of making the same
An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and...
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5486461 |
Casein hydrolyzate and method for production of such casein hydrolyzate
The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three...
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5480662 |
Fat-reduced laminated doughs
The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of β-glucan and/or pentosans is present as fat replacer; in this way, doughs ...
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5466476 |
Pastry crust and pastry crust dough
This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and...
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5447738 |
Deep-frozen, pre-proofed doughs
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific...
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5441756 |
Process for distributing objects
Spherical and quasi-spherical objects are fed from a vibratory feeder through at least one outfeed chute to an oscillable plate positioned beneath the chutes. The oscillable plate has pocket...
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5405626 |
Puff pastry laminates
A baked composite dough product comprising a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough which acts as an anchoring layer for a moisture-barrier...
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5395638 |
Reduced fat roll-in baking compositions and baked goods
Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations,...
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5350590 |
Protein fat replacer and method of manufacture thereof
A water-dispersible, gravitational and heat-stable fat replacer composition for foods, which comprises co-formed agglomerates of at least partially denatured whey protein and desolubilized casein,...
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5342642 |
Pie or pastry crust
This invention relates to a pie or pastry dough, which provides a flaky tender pie crust when baked. The product is a laminate of two phases, a dough like mixture of flour, water, salt and oil, and...
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5306513 |
Cones formed from roll dough
A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an...
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5304386 |
Edible container and process for the fabrication thereof
A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the...
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5292846 |
Method of manufacturing refrigerated dough
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75° F. is disclosed which comprises combining flour, water, ...
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5270065 |
Method of reducing slumping in pie dough
A method of reducing slumping in pie dough crust and the product resulting from that method. The method comprises dusting pie dough with rice flour either before or after sheeting the dough.
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5246727 |
Stabilized edible oil compositions for pastry dough products and process of making
A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a...
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5232727 |
Frozen food and process for producing the same
The frozen food of the present invention is produced by adding a gelling agent comprising gelatin to a dough mainly consisting of wheat flour, fat and egg. The process for producing the frozen food...
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5232728 |
Processed food made of iodine-enriched wheat flour
Processed foods made of iodine-enriched wheat flour contain 0.05 mg to 40 mg of iodine per 100 g of wheat flour. The iodine is provided by blending small quantities of residues of extracts from sea...
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5221546 |
Laminated pastry dough
This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt,...
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5208060 |
Reduced fat pies and methods of preparing the pies
A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps...
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5196223 |
Method of producing pie dough having slits
The method of producing pie dough by stretching a pie dough sheet, laminating the dough sheet by alternately folding it in two opposite directions normal to its traveling direction, stretching the...
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5196215 |
Cavity forming agent for edible foods
A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form films preventing the...
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5194273 |
Laminated doughs
A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein...
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5182123 |
Composite laminated dough
A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by...
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