| PURATOS N.V. Patent applications |
| Patent application number | Title | Published |
|---|
| 20120027886 | 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 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming. | 02-02-2012 |
| 20110135789 | COMPOSITION FOR THE RELEASE AND PROTECTION OF INSTANT ACTIVE DRY YEASTS - The present invention provides a composition for preserving the stability, the fermentative activity and for favouring the release of instant active dry yeasts. A composition of the invention can be in liquid, pasta-like or powdered form. The invention concerns also the method for preparing said composition and its different applications. | 06-09-2011 |
| 20110097440 | Method and Composition to Improve Short Bite of Bakery Products - The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo-protease. | 04-28-2011 |
| 20110059223 | METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE - The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a wet conching step performed at a temperature of between 60° C. and 110° C., more in particular at a temperature between 60° C. and 90° C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG. | 03-10-2011 |
| 20110039325 | FAMILY 8 ENZYMES WITH XYLANOLYTIC ACTIVITY - The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from | 02-17-2011 |
| 20110033574 | 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 fermented frozen doughs obtained using this method do not require the addition of additives and allow baking of the fermented frozen dough without any additional proofing step thereby providing high quality bakery products. | 02-10-2011 |
| 20100040736 | BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT - The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits. | 02-18-2010 |
| 20090274803 | METHOD TO PRE-CRYSTALLIZE REAL CHOCOLATE IN THE FORM OF STABLE BETA V POLYMORPHIC CRYSTALS - The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of—determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, —obtaining a liquid chocolate mass by melting it to the initial temperature (TCi), —dispersing into said liquid chocolate mass at the initial temperature (TCi), solid crystal seeds consisting of at least one ingredient selected from the group consisting of cocoa butter, a cocoa butter equivalent and/or real chocolate, wherein the crystal seeds contain a dominating amount of stable Beta V crystals, —mixing the chocolate mass and the crystal seeds until the seeds are almost completely melted, —cooling down the thus obtained mixture, that is continuously stirred, to a pre-crystallization temperature (Tpc), said cooling being achieved through the admixing of the crystal seeds and through heat exchange with the environment to form a pre-crystallized chocolate, and—optionally maintaining the thus obtained mixture at the pre-crystallization temperature to maintain the chocolate mass in a pre-crystallized state. The present invention further relates to methods and means to determine the TCi needed to reach the pre-crystallization temperature within an acceptable time (e.g. within less than 6 minutes). | 11-05-2009 |
| 20090238946 | METHOD TO STABILIZE THE CRYSTALLIZATION OF A BLEND OF FAT AND OIL CONTAINING MORE THAN 10% COCOA BUTTER AND HAVING A LOW TRANS FAT CONTENT - The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products. The invention further relates to the prepared chocolate fillings and their applications in the chocolate industry. | 09-24-2009 |
| 20090098243 | OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME - The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof. | 04-16-2009 |
| 20080260904 | Packaged Powder Composition for Bakery - The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour composition. The present invention also relates to its use and a process for its preparation. | 10-23-2008 |
