Matches 1 - 15 out of 15


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US20120288606 HIGH PROTEIN COOKED PRODUCT  
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of...
US20130236594 PALATE CLEANER WINE COOKIE  
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for...
US20120121758 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,...
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...
US20140242245 SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME  
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp...
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...
US20100015294 CAMILLEON COOKIE RECIPE COLLECTION  
The Camilleon Cookie Collection brings a new flavor of cookies to the market. They are lighter, flavorful, and delightful to the palate. Many kinds of cookies can be created with the use of the...
US20130209646 EXTRUDABLE BATTER COMPOSITIONS FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD PRODUCTS  
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat...
US20080280003 Batter-Like Compositions and Methods of Preparing and Using Same  
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat...
US20100034933 STABLE MUFFIN BATTERS AND METHODS FOR MAKING SAME  
Muffin batters that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be balked into muffins having desirable...
US20100272871 COATING COMPOSITION AND PROCESS FOR BAKED PRODUCTS TO IMPART THE ATTRIBUTES OF FRIED PRODUCTS  
A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet,...
US20110236552 Method and assembly for manufacturing dough products made of batter  
Method and assembly for making dough products built up from a batter, such as pancakes. In the method use is made of a conveyor including a heatable carrier on which the pancakes to be made are...
US20160278393 DRY SWEET DOUGH MIX FOR HOME BAKED AND COOKED GOODS  
A commercially prepared dry sweet dough mix, and preparation method therefor, for use in making a batter to prepare of home baked cooked goods having a sweet flavor. The dry sweet dough mix...
US20160088848 COMPOSITION AND PROCESS FOR BAKED FOOD PRODUCTS TO IMPART THE SENSORIAL ATTRIBUTES OF FRIED FOOD PRODUCTS  
A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or...
US20150335036 BAKED CONFECTIONERY  
Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with...

Matches 1 - 15 out of 15