Matches 151 - 200 out of 644 < 1 2 3 4 5 6 7 8 9 10 11 12 13 >
Match Document Document Title
6190714 Method and apparatus for manufacturing filled wafer blocks  
Filled wafer blocks are made by feeding preliminary blocks at a lower level to a stacking station and then feeding a wafer sheet coated on an upper side with a spread to that location, gripping...
6187364 Encapsulation of pasta product portions with an edible substance for improved cooking properties  
Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface...
6187363 Method of manufacturing edible waffle products  
6177111 Enchilada style food product and method of making  
A enchilada style food product and method of making for providing a better tasting and nutritious enchilada style food product. The enchilada style food product and method of making includes flour...
6168812 Microwavable semi-circular pizza product and packaging combination  
A microwavable pizza product and a package combination is disclosed herein. The package combination includes a pizza crust having a semi-circular shape and a pizza topping is deposited on top of...
6165533 Method of preparing dough  
In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and...
6165520 Cylindrical food consisting of a plurality of concentric cylindrical layers  
A hollow cylindrical food product includes a plurality of cylindrical food layers oriented concentrically one within the other and including at least a radially innermost food layer that is...
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...
6165535 Wheat starch with novel characteristics  
The present invention relates to wheat starch which reaches the peak viscosity at 75 to 85° C. and whose amylose content is 0.8% or more and 2.5% or less, as well as to foods containing the same....
6159511 Animated food product  
An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an...
6156356 Pizza pop-up toaster product  
This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave...
6153235 Milk-coated cereal product  
A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having...
6146672 Water-in-oil emulsion fillings  
A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of...
6146682 Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture  
Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal...
6146681 Method for producing a porous baked food material  
The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked...
6143338 Puffed food product having body with intersecting colored lines  
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
6139885 Preparation of toasted bread product having a topping for microwave heating  
A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a...
6139894 Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki  
Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These...
6126977 Method of making laminated pizza crust  
A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding...
6126982 Mineral-enhanced bakery products  
A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight...
6123975 Improver for microwave-reheatable bakery products  
A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from...
6113956 Food preparation method  
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes...
6110511 Fruit particle analog  
The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The...
6106881 Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten  
A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality...
6106882 Wet toasted pasta and method of manufacture  
Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal...
6103279 Food product comprising a wafer shell and a creamy filling with a caramel core and process for producing the same  
A food product comprising a wafer shell which encloses a mass of hydrated or substantially hydrated, creamy filling. A core of soft caramel is incorporated in the mass of filling and the wafer...
6099875 Individual serving size cereal package  
An individual serving size cereal package containing a dry, ready-to-eat cereal, in which a quantity of dry cereal pieces are placed in a container with a dry milk product, such as dry powdered...
6093426 Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking  
A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a...
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...
6083545 Ravioli seam sealer  
An improved apparatus and method for sealing the seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to...
6083550 Ready-to-assemble, ready-to-eat packaged pizza  
A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for...
6083552 Microwaveable popcorn product and method  
Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a...
6083538 Bread improving composition  
This invention relates to a coated lipase granule comprising lipase coated with a material which is impervious to lipid.
6077553 Method of making a pizza with the crust being in the center  
A method of making a pizza with the crust being in the center includes providing a thin layer of dough having first and second sides and further providing the traditional ingredients including...
6077550 Process for making bread  
A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.
6068863 Preparation of microwaveable bread products  
Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is...
6068866 Cup for drinks made of edible twice-baked pastry  
An edible cup made of twice-baked pastry having on impermeable layer consisting essentially of sugar, water, starch and gum capable of containing hot and cold drinks without loosing it structural...
6066352 Compositions containing novel protein complexes  
A complex of a protein with a saponin or bile acid, an emulsifier comprising the complex, an emulsified composition comprising the complex, a process for preparing an emulsified composition which...
6063413 Partially baked pocket pita bread and method of making same  
A partially baked and frozen Pocket Pita Bread dough that the end user simply needs to `bake off` in order to provide an authentic, fresh and high quality Pocket Pita Bread both in a commercial and...
6054166 Process of making extrusion cooked snack product  
Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an...
6051262 Cereal having a functional surface coating  
Articles of the invention include cereal food products prepared in their manufacture processes with a specialized surface coating which operates to make a cereal product which can be easily mixed...
6048561 Coffee puff snack and method of manufacturing the same  
A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside,...
6048556 Method for making a stuffed pizza crust  
A stuffed pizza crust includes a lower layer of an uncooked crust dough having a flanged peripheral edge, a upper layer of a baked crust having a peripheral edge, and a layer of an edible filling...
6048555 Ultrasonic method for bonding food layers  
A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000...
6042867 Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends  
Flour blends are described containing waxy wheat flour and are suitable for the preparation of breads, cakes, or noodles. These flour blends make it possible to obtain foods which do not show...
6039997 Bread and bread's dough  
A dough for a bread which is obtainable by adding 65 to 90 parts by weight of water per 100 parts by weight of a raw powder, and kneading the mixture, wherein the raw powder comprises 50 to 90...
6039988 Laminated baked product and method of making the same  
A baked good includes a laminate. The laminate includes a layer of fat and a protein layer which adsorbs a portion of the fat layer. The laminate prevents moisture from penetrating the baked good. ...
6033696 Coated snack food product  
A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a...
6030651 Filled pasta rolled in the shape of a coil  
A pasta is formed from a tube of pasta that is cooked, filled with sauce, sealed on one end, left open on the other end and rolled into the shape of a coil. The pasta is suitable for being eaten...
6027753 Wafer product and process of manufacture  
A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each have a pattern formed by ridges, the first surface having a pattern comprising at least two grid...
Matches 151 - 200 out of 644 < 1 2 3 4 5 6 7 8 9 10 11 12 13 >