Matches 1 - 50 out of 277 1 2 3 4 5 6 >


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US20140255556 SHELF-STABLE SNACK AND METHOD FOR MAKING SAME  
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is...
US20140322392 SNACKS WITH MARBLED-LIKE APPEARANCE AND METHODS FOR STEAM TREATING DOUGH-BASED SNACKS  
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color,...
US20110135792 SANDWICH AND METHOD FOR FORMING  
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich...
US20140099407 Compound Coating Containing Coffee & Snack Food Products Using Same  
The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food...
US20130295234 MACARONI AND CHEESE SANDWICH  
A macaroni and cheese sandwich. The sandwich includes a top slice of bread, a bottom slice of bread, and macaroni and cheese between the top slice of bread and the bottom slice of bread. The...
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...
US20100310712 FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT  
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and...
US20140255557 Methods of Preparing a Bakery Foodstuff Convenience Food Having Organoleptic Profile Comparable to Conventional Oven Baked Goods and Related Bakery Foodstuffs  
The invention includes methods of preparing a consumable on demand, warm bakery foodstuff. The method includes preparing a coating fluid; forming a baked good from a bakery mixture by applying...
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.
US20150157043 EDIBLE FOOD CONTAINER FOR NONHUMAN ANIMALS  
Implementations of an edible dog food bowl and the method of manufacture thereof are provided. In some implementations, the edible container, or bowl, has a waffle grid like pattern about both its...
US20110293794 Method of Producing Stackable Low-Fat Snack Chips  
Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower...
US20120027894 LIGNAN FLAX SEED CAKES  
Lignan Flax Seed Cakes offers consumers a delicious and simple way to consume ground flax seed. This product combines multiple healthy ingredients, such as fruit, oats, and walnuts, with ground...
US20130337118 HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS  
The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30%...
US20150147439 DOUGH-BASED VASE-SHAPED SNACK HEATABLE BY MICROWAVE  
The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a...
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...
US20110177211 COATED STABILISED MICROWAVE HEATED FOODS  
A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed...
US20110189351 FAT BLOOM INHIBITING FOOD COMPOSITIONS AND METHODS  
Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food...
US20120225165 METHOD FOR BINDING PARTICULATES TO A SNACK BASE  
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating....
US20150223477 GRABBLE SNACK BALLS WITH A COOKIE TASTE  
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain,...
US20140356485 GRAPE SEED EXTRACT FOR BROWNING FOOD SURFACES  
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of...
US20140050821 STRIPED FLATBREAD FOOD PRODUCT AND METHODS OF PREPARATION  
A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second...
US20130022713 SHAPED COOKIE INTERMEDIATES USING BAKE STABLE FILLINGS TO FORM VISUAL FEATURES  
A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an...
US20110151062 MICROWAVEABLE LAMINATED DOUGH PRODUCTS AND METHODS FOR MAKING SAME  
Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the...
US20130216660 EDIBLE CONTAINER FOR FOODSTUFFS AND PROCESS FOR PRODUCING THE SAME  
An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is...
US20120189743 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...
US20120021097 PORTABLE CINNAMON ROLL AND METHOD FOR MAKING  
A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and...
US20150245626 WHOLE GRAIN PRETZEL PRODUCT  
A baked food product comprising a layered assembly and methods of making the baked food product are disclosed. The layered assembly comprises a top whole grain layer and a bottom whole grain...
US20140205719 HEALTHY LAYERED COOKIE  
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar,...
US20150125573 SYSTEM AND METHOD OF PRODUCING PRINTED DECORATIONS  
A process of producing printed decorations includes providing a gumpaste mixture, creating a plurality of blanks from the mixture, arranging the plurality of blanks onto a platen of a printer,...
US20140120208 BITE-SIZE NUTRITIONAL PRODUCTS HAVING A FILLING AND METHODS FOR USING SAME  
Bite-size nutritional products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size nutritional product having a protein- or...
US20110045146 Gluten free and/or dairy free cookie dough  
Adapting to the gluten free and/or casein free and lactose free diet requires some lifestyle changes. The present invention is a gluten free and/or casein free, and lactose free baked food. The...
US20120219669 READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF  
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and...
US20110300265 Pan release compositions for preparation of long shelf life, bakery products  
The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by...
US20130108744 METHOD FOR PRODUCING NON-FRIED FOOD  
A low-calorie non-fried food, which achieves both crispness of the coating and deliciousness of the content ingredient may be obtained by a method for producing a non-fried food, in which a batter...
US20140220186 BISCUIT DOUGH  
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt %...
US20140044839 DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION  
A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose,...
US20120294986 CONFECTIONERY PRODUCTS WITH PEA PROTEINS  
The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery...
US20110159153 GRILLED CHEESE SANDWICH FOR THE TOASTER  
A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or...
US20110091612 CRUMB COATING FOR FOOD PRODUCTS  
A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours,sodium bicarbonate,optional...
US20110311686 Encrusted Cheese Dip and Method  
A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and...
US20100297301 Method of Producing Filling for Filled Food Product and Food Product Comprising Filling  
Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food...
US20100316772 Cookie Products Having Enhanced Stability  
There is provided a cookie sandwich product having enhanced stability during manufacture, the cookie sandwich product comprising a top and a bottom cookie with a filling disposed therebetween. The...
US20120107456 Encrusted Cheese Scoop and Method  
A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The...
US20140255552 COATED STABILISED MICROWAVE HEATED FOODS  
A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly...
US20110311685 Encrusted Cheese Twist and Method  
A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The...
US20120231121 Preparation of Individually Coated Edible Core Products  
A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are...
US20100310728 ENCAPSULATED OMEGA-3 FATTY ACIDS FOR BAKED GOODS PRODUCTION  
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets...
US20150132438 READY TO EAT COLD VEGETABLE CAKES WITH INGREDIENTS  
Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can...
US20110129575 BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME  
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein...

Matches 1 - 50 out of 277 1 2 3 4 5 6 >