Matches 1 - 50 out of 103 1 2 3 >


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US20110142988 METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD  
A method for producing dough includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of cereal grains and liquid, and a kneading process #30 of kneading a...
US20110262590 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...
US20110268840 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...
US20110177197 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.
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.
US20120121759 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...
US20120003354 Bread Product And Method  
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener....
US20130243905 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...
US20130230622 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...
US20120301574 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...
US20100303956 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...
US20120003353 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...
US20130224336 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...
US20120251663 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...
US20120244251 METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH  
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final...
US20120315356 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...
US20120135107 METHOD FOR PREPARING A LEAVENED, MECHANICALLY DEVELOPED BREAD DOUGH  
The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening...
US20110151052 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...
US20110020492 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...
US20110014320 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...
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...
US20110135784 BARLEY WITH LOW LEVELS OF HORDEINS  
The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to...
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...
US20120308683 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...
US20120052155 METHOD FOR THE PRODUCTION OF BAKED GOODS AND PLANT FOR THE AUTOMATIC PRODUCTION OF BAKED GOODS  
A plant for the automatic production of baked goods using a dough strand has a kneading device to knead dough from prepared starting products. An extruder is used to extrude the dough to form the...
US20130251849 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...
US20130280377 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...
US20120141631 FERMENTED BAKERY DOUGH TOLERANT TO PROOFING  
The use of yeast for stabilizing bread fermentation during proofing, to a bakery dough composition including this yeast, and to a method for preparing a baked or fresh product from the bakery...
US20130064926 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...
US20110033574 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...
US20140370150 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...
US20110159146 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 D2 through placement under...
US20140017355 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...
US20120027886 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...
US20130196033 Crisp Bread Snack Foods  
Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food...
US20120251662 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...
US20110076357 SINGLE-STAGE BAKED GOODS PRODUCTION  
The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier...
US20150250188 DEVICE FOR THE PRODUCTION OF BREAD OR PASTRY AND RELATED METHOD OF OPERATION  
The present application relates to a device for the production of bread or pastry which comprises an assembly of single moulds combined with at least an assembly of individual internal wedges for...
US20110256263 Method For Producing Frozen Dough  
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough...
US20110091600 High-Purity Rebaudioside D And Low-Calorie Bread Containing The Same  
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside...
US20120009303 Method for Producing Reduced Fat Layered Baked Product  
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form...
US20100255148 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...
US20150250218 Flour Product Whitener Containing Polysaccharide Alcohol And Use Thereof  
A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every...
US20100255149 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...
US20110086130 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...
US20110111089 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...
US20100255150 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...
US20100215801 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...
US20130344197 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.
US20090311375 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...

Matches 1 - 50 out of 103 1 2 3 >