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Dough Or Batter Type

Dough Or Batter Type patent applications listed include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.

Related Categories:

Food Or Edible Material: Processes, Compositions, And Products


Surface Coated, Fluid Encapsulated, Laminated Solid Composite Of Self Sustaining Dissimilar Edible Material > Isolated Whole Seed, Bean Or Nut, Or Material Derived Therefrom > Dough Or Batter Type



Microwaveable batter
12/11/14 - 20140363540 - e. 0 to 35 wt % of other edible ingredients....

Grape seed extract for browning food surfaces
12/04/14 - 20140356485 - 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 said food product when heated, and a use of an oil free extract from grape seeds...

Filled flatbread food product and methods of preparation
11/20/14 - 20140342051 - A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a second side, wherein the first side of the second...

Snacks with marbled-like appearance and methods for steam treating dough-based snacks
10/30/14 - 20140322392 - 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, texture, appearance and/or taste when compared to the dough composition....

Shelf-stable snack and method for making same
09/11/14 - 20140255556 - 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 sprayed upon the dough piece with a textural sprayer. The dough has a moisture...

Methods of preparing a bakery foodstuff convenience food having organoleptic profile comparable to conventional oven baked goods and related bakery foodstuffs
09/11/14 - 20140255557 - 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 ambient heat, maintaining the baked good within the container for a determinate amount of time at a first temperature, exposing...

Bourbon soaked pretzel products and methods for making the same
09/04/14 - 20140248399 - The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter...

Biscuit dough
08/07/14 - 20140220186 - 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 % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit,...

Edible animal chew
08/07/14 - 20140220187 - The present invention provides a method of forming an edible animal chew comprising the steps of (a) extruding an edible composition; followed by (b) contacting the extrudate with a plurality of post-form rollers, at least one of said post-form rollers exhibits an undulated surface and contacts the extrudate with said...

Healthy layered cookie
07/24/14 - 20140205719 - 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, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least...

Coating compositions for consumable articles
06/26/14 - 20140178535 - Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in...

Anti-scuff coating for chocolate
05/01/14 - 20140120216 - Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more...

Compound coating containing coffee & snack food products using same
04/10/14 - 20140099407 - 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 product. The compound coating may be used in many different snack food products, providing an additional source of...

Striped flatbread food product and methods of preparation
02/20/14 - 20140050821 - 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 dough material having one of a color or a flavor different from the first...

Dough products comprising ethylcellulose and exhibiting reduced oil migration
02/13/14 - 20140044839 - 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, based on the weight of said product. Also provided is a...

Extended life food product
12/05/13 - 20130323367 - The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings As described herein for optimum taste performance the final food product is preferably toasted by the consumer....

Process, use and product
11/14/13 - 20130302473 - A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products....

Macaroni and cheese sandwich
11/07/13 - 20130295234 - 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 ingredients are toasted in and impressed by a waffle iron to create waffle patterns on...

Method for forming a flavored confectionery treat
10/03/13 - 20130259980 - A method and apparatus is provided for adding a uniform amount of a confectionery flavor to an ice cream based confectionery treat. A flavor rod is either formed from compressed pieces of a confectionery flavor formed into a rod or from adhering a confectionery flavor to a rod shaped food...

Process for preparing, prior to filling, a wafer cornet, cornet thus obtained and installation for implementing the process
09/26/13 - 20130251859 - Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to...

Edible container for foodstuffs and process for producing the same
08/22/13 - 20130216660 - 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 very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing...

Crisp bread snack foods
08/01/13 - 20130196033 - 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 products are shelf-stable and have flavors substantially similar to the traditional breads....

Soft cake with simulated unbaked heart
07/11/13 - 20130177676 - The disclosure relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The disclosure further relates to a process for producing the soft cake, wherein the...

Dual hot dog meat product
05/02/13 - 20130108742 - A meat product used in conjunction with a bun for the consumption of elongated cylindrical meat products comprising: a dual elongated cylindrical meat product, where the meat product is served within the bun. The bun includes a first half; a first well within the interior of the first half, where...

Chocolate brittle
05/02/13 - 20130108743 - A brittle having a base made from a batter containing a ratio of 1:1.5 to 3:1 weight chocolate to weight of syrup in the base has distinctive properties. There is in the batter a thickening agent which is usually flour or corn starch. Various additions such as nuts, candy chips...

Method for producing non-fried food
05/02/13 - 20130108744 - 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 liquid and bread crumbs are applied in this order to a food material having undergone a moist-heat treatment,...

Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same
01/03/13 - 20130004623 - Provided are a method of producing a waxy rice cake that is not hardened for shelf-life, including: (a) immersing waxy rice in water and removing the water therefrom; (b) first steaming the waxy rice from which water is removed; (c) adding salt and water to the first steamed waxy rice,...

Curved bread bun
11/22/12 - 20120294985 - 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 dough food product is a bun for holding a sausage product that is in a curved...

Confectionery products with pea proteins
11/22/12 - 20120294986 - 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 product obtained after this substitution....

Microwaveable batter
11/15/12 - 20120288592 - e. 0 to 35 wt % of other edible ingredients....

Wrapped fried food
10/04/12 - 20120251674 - It is intended to provide: a wrapped food to be fried that allows a wrapped fried food to effectively maintain its oil cooking-derived crunchy texture based on the layered structure of wrappers wrapped around an ingredient; a wrapped fried food obtained by cooking the same with oil; and methods for...

Confectionery product containing active ingredients
09/27/12 - 20120244258 - A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%;...

Multi-layered food product and method for forming
09/13/12 - 20120231120 - A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer....

Preparation of individually coated edible core products
09/13/12 - 20120231121 - 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 agitated as their coatings expand to prevent them from clumping or agglomerating during baking. The baked, coated cores are individual core...

Method for binding particulates to a snack base
09/06/12 - 20120225165 - 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. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food...

Ready-to-eat farinaceous product and a method for the preparation thereof
08/30/12 - 20120219669 - 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 optionally one or more other bakery ingredients; b) dividing the dough into one or more dough portions; c) shaping the one...

Natamycin-cyclodextrin complexes for use in foodstuff, process for their manufacture and use thereof
08/02/12 - 20120196003 - The present invention concerns a process for improving the preservation of a bakery product by natamycin. A composition comprising natamycin in the form of a natamycin-cyclodextrin complex is provided and the composition is applied onto a bakery product as an antifungal agent. The invention also concerns a bakery product comprising...

High fiber pastry product
07/19/12 - 20120183652 - High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat...

Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
05/10/12 - 20120114804 - The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the...

Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
04/19/12 - 20120093983 - The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product...

Lignan flax seed cakes
02/02/12 - 20120027894 - 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 flax seed to produce a well-textured and desirable food item. This comestible food product enables individuals to receive a known...

Portable cinnamon roll and method for making
01/26/12 - 20120021097 - 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 cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption....

Method for producing reduced fat layered baked product
01/12/12 - 20120009303 - 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 two layers of main dough separated by a layer of frozen dough or ice....

Multi-layered chilled dessert
12/22/11 - 20110311687 - The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to...

Method of producing stackable low-fat snack chips
12/01/11 - 20110293794 - 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 mold assembly. Alternatively, the strip may be partially baked and then fried with the strip blanks...

Fat bloom inhibiting food compositions and methods
08/04/11 - 20110189351 - 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 composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a...

Convenience desert item and method of preparation and use
08/04/11 - 20110189352 - A convenience desert item wherein the container is filled with portions of the desert item, which are first prepared outside the container, cut into multiple portions, and placed into the container in layers, each layer is comprised of a plurality of the cut portions, which are gently compressed before placing...

Coated food product and method of preparation
07/28/11 - 20110183046 - Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot...

Grilled cheese sandwich for the toaster
06/30/11 - 20110159153 - 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 substantially identical to a homemade, made-from-scratch grilled cheese sandwich....

Sandwich and method for forming
06/09/11 - 20110135792 - 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 insert includes a filling that is completely enveloped by a yeast-leavened dough....

Batter compositions and methods of preparing and using same
06/02/11 - 20110129575 - 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 source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a...

Dough product including laminated and non-laminated dough components
05/26/11 - 20110123681 - A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater...

Double-crusted pizza products, and methods for producing same
05/05/11 - 20110104339 - Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an...

Crumb coating for food products
04/21/11 - 20110091612 - milling the dried product to form a crumb....

Gluten free and/or dairy free cookie dough
02/24/11 - 20110045146 - 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 invention utilizes a flour mixture of white rice flour, potato starch, tapioca flour, xanthum gum or any combination...

Cookie products having enhanced stability
12/16/10 - 20100316772 - 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 top and bottom cookies have an inner and outer surface, with the inner surface being substantially flat and the outer cookies...

Encapsulated omega-3 fatty acids for baked goods production
12/09/10 - 20100310728 - 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 encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material...

Method of producing filling for filled food product and food product comprising filling
11/25/10 - 20100297301 - 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 product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at...

Process and apparatus for forming a wave chip product
11/25/10 - 20100297302 - Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in...

System and method for preparing microwavable fried food products
10/28/10 - 20100272865 - A microwavable fried food product is prepared that possesses the crispiness of a restaurant-quality or conventional oven-cooked fried food product without employing special packaging during the microwaving process. This is achieved through use of a process whereby the fried food product, such as an egg roll, is fried for a...

Pizza and crust having an irregular edge
10/21/10 - 20100266731 - Premium quality parbaked frozen pizza can be made by adding premium rough cut toppings to a premium generally square crust having a rough edge mimicking a hand formed crust. The pizza provides the appearance of being hand made and baked in a brick wood fired oven providing a crispy exterior,...

Multi-textured ready-to-eat cereal with extruded rice pellets
09/30/10 - 20100247717 - A multi-textured ready-to-eat cereal flake includes a plurality of rice based pellets embedded in a cooked cereal grain. The plurality of rice pellets are formed from a rice product and have a first moisture content. A cooked cereal grain mixture is then formed and has a second moisture content that...

Pizza with peripheral crust structure
09/23/10 - 20100239719 - A pizza including a dough substrate defining a plurality of pieces, each piece including a sheet portion bounded by at least two internal edges and at least one external edge, wherein at least a portion of each of the internal and external edges includes a crust portion, the crust portion...

Dual textured, multicomponent snack food having a creamy filling
09/23/10 - 20100239720 - A dual textured, multicomponent snack food item comprising an outer jacket and a center filling encased within the outer jacket is disclosed. The center filling has a creamy texture. At the interface between the outer jacket and center filling, the center filling does not substantially migrate into the outer jacket...

Composition comprising triglycerides
08/26/10 - 20100215809 - A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of...

Glyceride composition for use as coating fat
08/26/10 - 20100215810 - A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of...

Confectionery compositions
08/26/10 - 20100215811 - Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in...

Coating composition for bakery food products and bakery food products using the same
08/05/10 - 20100196553 - The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition being pleasantly mild, smooth and flexible and in the form of gel; as well as a...

Fat filling or chocolate substitute for cereal-based bakery products
06/03/10 - 20100136182 - The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension...

Breads
05/27/10 - 20100129499 - The bread is made by adding a purified product of catechins-containing plant extract to grain flour such that from 0.2 to 0.5 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechins-containing plant extract has a catechins/tannins weight ratio of...

Coated biscuit product
05/13/10 - 20100119661 - Processes for applying a barrier coating to a biscuit that is to be coated with a component having a higher moisture content. The barrier coating is a mixture of a high-melting fat and icing sugar and is applied uniformly to the biscuit by liquefying this coating and then applying it...