Inventors list

Assignees list

Classification tree browser

Top 100 Inventors

Top 100 Assignees


Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive

Subclass of:

426 - Food or edible material: processes, compositions, and products

426007000 - FERMENTATION PROCESSES

426018000 - Of farinaceous cereal or cereal material

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426020000 Including additional enzyme, enzyme producing material, or microorganism 46
426021000 Including plant tissue other than wheat derived 9
426026000 Inorganic compound containing other than NaCl 4
20130045303FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS - The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.02-21-2013
20120141632PRETZEL-BAGEL AND METHOD OF MANUFACTURING THEREOF - A method of manufacturing an edible product, and a baked product itself, is provided that includes mixing and kneading ingredients having wheat flour, water, sugar, salt, mono and diglycerides, yeast, calcium propionate, sorbic acid, cornmeal, guar gum, wheat, gluten, and citric acid into a dough. The dough is then formed into a uniform rod having end portions. The end portions are then connected to form a circular-shaped element. The circular-shaped element is then fermented to a desired size and is then boiled in a sodium hydroxide bath for a period of time to produce a color that is between a yellow and an orange hue. The circular-shaped element is then baked, followed by spraying the circular-shaped element with a preservative formulation, and then cooling the circular-shaped element.06-07-2012
20120034340FOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO - A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared.02-09-2012
20100291263 METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES - One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the invention reduces dough stickiness and/or improves dough strength. Examples of suitable sulphate compounds include calcium sulphate, magnesium sulphate, sodiumsulphate, potassium sulphate, ammonium sulphate and sulphuric acid. Another aspect of the invention concerns a method of preparing a low sodium flour based dough, said method being characterized in that (i) the sulphate compound is incorporated in the dough in a concentration of 5-75 mmole per kg of flour, with the proviso that if the sulphate compound is not calcium sulphate, said sulphate component is incorporated in the dough in a concentration of at least 5 mmole per kg of flour and with the proviso that if the sulphate compound is calcium sulphate and if said calcium sulphate is incorporated in a concentration of less than 5 mmole per kg of flour, the method additionally comprises the addition of at least 0.1 mmole of an edible acid per kg of flour, and in that (ii) sodium chloride is incorporated in a concentration of 0-1.6% by weight of cereal ingredients.11-18-2010
426025000 Carboxylic acid or salt thereof, e.g., vinegar, etc. 1
20110014321METHOD FOR MAKING DECONTAMINATED BAKERY PRODUCTS, DECONTAMINATED BAKERY PRODUCTS, AND DEVICE FOR IMPLEMENTING SAID METHOD - Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.01-20-2011
426023000 Amino acid, separated peptide linkage or derivative 1
20090053362NOVEL UPASES AND USES THEREOF - The present invention to newly identified polynucleotide sequences comprising genes that encode novel lipolytic enzymes LIP01-LIP03. The LIP01 enzyme may be isolated from 02-26-2009
Entries
DocumentTitleDate
20080260904Packaged 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
20080220122Frozen Microwavable Bakery Products - A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwavable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.09-11-2008
20100104691METHOD AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF AN EXPANDED FOOD PRODUCT - The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.04-29-2010
20090041892BAKING SYSTEM AND PROCESS WITH INTERMEDIATE PROOFING - A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed in the elongate trough such that the dough billet has a predetermined orientation and the dough billet is moved into a cutting station using a conveyor. The dough billet is scored in the sling at the predetermined orientation with an automated cutting station. The dough billet is removed from the elongate trough by raising the dough billet by pressing a contact element against a bottom of the sling and taking the raised dough billet from the frame. The dough billet is also cooked on an oven floor.02-12-2009
20090110771SUGAR FREE LOW CALORIE SYRUP AND THE MANUFACTURING METHOD THEREOF - The invention concerns sugar-free syrup of low calories and a method of producing the same, which syrup is of low calories and is a healthy substitute of sugar because it has almost no calories but contains a lot of edible fiber. To this end, the sugar-free syrup of low calories according to one aspect of the invention is characterized in that it consists of 100 parts by weight of water-soluble edible fiber, 100 to 200 parts by weight of water, 0.2 to 2 parts by weight of gum, 0.2 to 2 parts by weight of natural stabilizer and a proper amount of sweetener. Also, a method of producing the sugar-free syrup of low calories according to another aspect of the invention is characterized in that it comprises the steps of adding 100 to 200 parts by weight of water to 100 parts by weight of water-soluble, edible fiber and then dissolving the mixture at 50° C. to 80° C. while agitating it, adding 0.2 to 2 parts by weight of gum when the water-soluble fiber is fully dissolved, and then dissolving the mixture while agitating it, adding 0.2 to 2 parts by weight of natural stabilizer when the gum is fully dissolved, and dissolving the mixture while agitating it, adding a proper amount of sweetener to the mixture and dissolving the resulting mixture, and then cooling it by placing the mixture at a room temperature04-30-2009
20110014320FRIED 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 and encases a solidified beverage material. The solidified beverage material is prepared by combining a liquid beverage such as beer with a gelling agent such as gelatin. When such a precursor is fried, a snack food product is provided which is in the form of a relatively crisp shell of fried dough surrounding a beverage which has been liquefied by the process of frying. The snack food precursor products can be frozen and stored after preparation instead of being immediately fried.01-20-2011
20130064926LOW 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 with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.03-14-2013
20110268840Production 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 including, per 100 parts of total weight: between 45-60 parts hard wheat flour and between 25-40 parts water. The bagel dough is flattened into a sheet with a thickness between about 0.2 and 0.8 inches. The flattened bagel dough sheet is fed to a cutter-picker assembly that includes an automated cutter and an automated hole removal tool. The bagel dough sheet is cut into a plurality of substantially toroidal-shaped bagel dough pieces using the automated cutter, each toroidal-shaped bagel dough piece including a ring piece and a hole piece. The bagel hole pieces are removed using the automated hole remover tool, and the ring pieces are further processed by fermenting, water cooking, and baking the ring pieces.11-03-2011
20090291165METHOD OF PRODUCING BAKERY PRODUCTS, SUCH AS BATCH BREADS, AND BAKED PRODUCTS THUS OBTAINED - A method of producing bakery products, more particularly sandwich loaves or the like. The method consists essentially in preparing a dough, optionally, in fermenting said dough, in placing the dough in a mold, in performing at least one step of baking the dough present in the mold by means of microwaves, optionally, in performing another step of baking by other baking means, in detaching the resulting baked product from the walls of the mold, optionally, in cooling the baked product and/or the mold, and in demolding the baked product. The method is an effective, high-performance method of producing breadmaking products, notably crustless batch breads, by microwave baking, which is reliable, simple, inexpensive and give satisfaction in terms of industrial production and organoleptic quality.11-26-2009
20110142988METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD - A method for producing dough includes a grinding process #06-16-2011
20090220643METHOD OF PRODUCING BREAD - A method of producing bread includes a step of preparing an intermediate dough material comprising wheat flour, 0.1 to 20 parts by weight of rice flour to 100 parts by weight of the wheat flour, salt and free of skimmed powdered milk, a step of adding 80 to 120 parts by weight of hot water to 100 parts by weight of the wheat flour to the intermediate dough material, a step of kneading the intermediate dough material added the hot water, a step of cooling an intermediate dough prepared by kneading until an internal temperature thereof becomes −5 degree C. to 10 degree C. and storing the intermediate dough for 24 to 72 hours with the internal temperature thereof kept in the temperature region; and a step of adjusting a temperature of the intermediate dough cooled in the cooling/storing step to 13 degree C. to 30 degree C., and wherein the intermediate dough whose temperature is adjusted to the temperature range in the temperature-adjusting step is utilized as a part of an end dough of the bread.09-03-2009
20100015278ACIDULATE 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 non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.01-21-2010
20100086639Dough Product, Microwaveable Frozen Bread Product, and Method For Making Same - An improved dough composition is provided which comprises fat chips and wheat protein isolate, wherein the dough composition can be used to prepare a frozen microwaveable bread product. The frozen microwaveable bread product can be heated in a microwave oven to provide a cooked bread product having a desirable dual texture where the outer layer of the bread product is crispy and the remainder of the bread product has a soft, airy texture. Methods of preparing the same are also provided.04-08-2010
20100215801Thin 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 in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided.08-26-2010
20100255149METHOD 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 mixture, aerating the resulting mixture, and ripening the resulting mixture at low-temperature, a sponge making process in which a sponge is formed by mixing wheat flour, dried yeast, yeast food, bread improver, salt, and water and fermenting the mixture, a dough mixing process in which a dough is formed by mixing the warm dough and the sponge with wheat flour, salt, butter, dried yeast, dried milk, sugar, egg, and water and stirring the mixture, a division process in which the dough is divided into equal-sized pieces, a ripening process in which the divided dough is rolled out and ripened for a predetermined period of time, a molding process in which the resulting dough is molded to fit a bread pan, a fermentation process in which the molded dough is placed in the bread pan to be fermented, and a baking process in which the fermented dough is heated.10-07-2010
20100310717METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT - The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: 12-09-2010
20110033574NOVEL 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
20110008490DOUGH 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.01-13-2011
20110086130Continuous 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 shear and heat to form a melt, and conveying the melt through an adjustable orifice while varying the cross-section dimensions of the orifice to form an extrudate having thickness dimensions that varies along its length. This may be followed by cutting the extrudate to length. The extrudate may also be passed between cooperating cavities and formed to shape. The extrudate may also be guided into predetermined patterns by repositioning the die relative to a molding surface.04-14-2011
20110081447BREAD COMPOSITION WITH IMPROVED BREAD VOLUME - The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form.04-07-2011
20100303956Crispy 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 bread product having a crispy bottom surface. Methods of preparing the same are also provided.12-02-2010
20090311375CHEMICALLY 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 inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.12-17-2009
20100255148METHOD 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 mixture, aerating the resulting mixture, and ripening the resulting mixture at low temperature, a dough mixing process in which a dough is formed by mixing the resulting dough of the warm dough making process with wheat flour, dried yeast, refined sugar, refined salt, whole milk powder, bread improver, processed butter, milk, egg, and water, and stirring the mixture, a deep-freezing process in which the resulting dough is divided into equal-sized pieces and the divided dough pieces are deep-frozen, a thawing process in which the deep-frozen dough is thawed, a fermentation process in which the thawed dough is placed in a bread pan to be fermented, and a baking process in which the fermented dough is heated.10-07-2010
20100255150METHOD 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 method.10-07-2010
20110177197METHOD 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.07-21-2011
20110262590Pizza 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 mixed with an amount of liquid in the bowl. A dough ball is formed. The dough ball is pressed on a non-stick paper from the kit into the shape of a pizza crust. An amount of pizza sauce from the kit is added to the top of the pizza crust and the pizza is cooked.10-27-2011
20110020492System 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 naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.01-27-2011
20100285174Focaccia bread and recipe - A pre-mixed package for making focaccia bread. The package includes a polymeric package material having an inner region and an outer region, e.g., plastic bag, sealed plastic bag, coated bag. The package includes at least a flour material having a volume and weight provided within the inner region, and a yeast material mixed with the flour material. The polymeric package material is substantially sealed from an exterior region for shipping, storage, and distribution before being used. Of course, there can be other variations, modifications, and alternatives.11-11-2010
20100166911Method for Reducing Proofing Time for Baked and Other Products - A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.07-01-2010
20090214704Process For Producing A Doughnut, and Doughnut Produced Thereby - A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.08-27-2009
20100015279Method and Formulations For Gluten-Free Bakery Products - Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.01-21-2010
20110151052System 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 naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.06-23-2011
20110111089Aerated 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 leavening agent, and a plasticizing slurry. The dry blend includes an amount of protein polymer.05-12-2011
20120301574LAMINATED 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 and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive.11-29-2012
20120308683DOUGH 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 ingredient, optionally to produce an unproofed dough composition that can be baked without proofing.12-06-2012
20120003353Bread 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 mixing device, but can utilize only a substantially closed container that can be shaken with the flour water inside.01-05-2012
20110091600High-Purity Rebaudioside D And Low-Calorie Bread Containing The Same - The invention provides methods of purifying Rebaudioside D from the 04-21-2011
20120121759Method 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 loaves from the balls of dough, proofing the loaves using a proofing machine, baking the loaves in an oven, removing the loaves from the oven, cooling the loaves, and placing the loaves into bags, and freezing the loaves.05-17-2012
20120128820Freezer-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 corresponding biscuit product made without pectin.05-24-2012
20120128819Method 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 biscuit product to make a refrigerated or frozen biscuit product, and heating the refrigerated or frozen biscuit product to make a prebaked biscuit product having an improved texture in comparison to a corresponding prebaked biscuit product made without pectin.05-24-2012
20120251663DOUGH 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 portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.10-04-2012
20120251662ANTIMICROBIAL 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 an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.10-04-2012
20120315356ACIDULATE 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 non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.12-13-2012
20100203193Freezer to Retarder to Oven Dough - A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.08-12-2010
20110159146VITAMIN 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 D06-30-2011
20110311677NOVEL PACKAGING FOR LIQUID PRODUCTS - The invention relates to a packaging for a liquid product containing yeast, that comprises at least one pervious material having an exchange surface S such that the ratio S/M is of at least 1.2, with S in cm12-22-2011
20120027886STEAMED 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
20130196026DOUGH COMPOSITION - Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.08-01-2013

Patent applications in class Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive

Patent applications in all subclasses Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive