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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 Dough Or Batter TypeDough Or Batter Type patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172553 - Packaged bread snack A packaged bread snack, comprising a package having therein a piece of bread which is cut into two halves and having a filling situated between the halves, said filling comprising one or more types of vegetables and one or more ingredients chosen from the group consisting of cheese, fish, meat ... 07/19/07 - 20070166435 - Chocolate chip cookie pie A cookie pie and a method of making are disclosed. The cookie pie is comprised of a shell; and a filling. The filling is comprised of a first layer comprising a first topping having a liquid consistency prior to heating, a second layer, comprising a cookie dough; and a third ... 07/19/07 - 20070166434 - Wafer A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a ... 07/12/07 - 20070160715 - Apparatus and method of making pizza A pizza includes a substantially flattened dough member and a plurality of self-contained topping portions. The dough member defines a top surface and the plurality of self-contained topping portions are maintained on the top surface of the dough member. In particular, each of the plurality of self-contained topping portions includes ... 07/05/07 - 20070154599 - Method of producing edible packaging container A method of producing an edible packaging container is proposed, comprising the steps of: (a) preparing a kneaded batter; (b) forming an oil-layer region on the center portion of one side of the batter and a water-moisturizing region on the periphery of the same side of the batter; (c) folding ... 06/21/07 - 20070141205 - Method of preparing pizza A method of preparing pizza pies includes providing a preformed flattened pizza dough shell of a desired shape on an appropriate cooking surface. A cheese topping is added to cover the shell and form the pizza pie. Additional toppings can be added before or after the cheese topping. The uncooked ... 05/31/07 - 20070122527 - Method for the industrialized baking in two steps of dual-component bakery products, dual-component bakery product obtained by such a method, and installation for carrying out such a method A method and system for baking a dual-component bakery product includes providing an uncooked product comprising an envelope, at least substantially made of dough, and a filling. The filling is heated by electromagnetic waves so as to initiate a cooking state. Subsequent to the heating of the filling, the envelope ... 05/24/07 - 20070116803 - Combination breadsticks and pizza product A combined pizza and breadsticks food product, includes a crust/bread made from flour and yeast and defining a pizza crust portion integrally formed with a plurality of bread sticks. The crust/bread has a first score line separating the pizza crust portion from the plurality of bread sticks and a plurality ... 04/12/07 - 20070082092 - Whole grain products made with whole grain durum wheat Whole grain baked products and mixes comprising milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of ... 04/12/07 - 20070082091 - Pizza sandwich A food item comprises a first bread layer which comprises a first side and a second side. A second bread layer is provided which comprises a first side and a second side wherein at least one of said first side of the first bread layer and the second side of ... 04/12/07 - 20070082090 - Cooked food preparation A method of glazing food post-cooking comprises the agitation of a hot, freshly-cooked foodstuff in a sealed container containing a seasoning mixture comprising seasonings and a granular, edible substance that, at the temperature of the cooked foodstuff, will form a continuous coating on the foodstuff, which coating is no longer ... 03/15/07 - 20070059403 - Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method includes the following production stages: 1. Preparation of specific emulsion for the olive oil incorporation. ... 03/08/07 - 20070054012 - Process for making filled snacks as dried by non-oil frying There is provided a process for making non-oil-fried, filled snacks that keep longer, are palatable, attractive, and assure good shape retention, thereby presenting high commercial value. The process for making filled snacks as dried by non-oil-frying includes the steps of kneading a wheat flour mixture to prepare dough, rolling the ... 03/08/07 - 20070054011 - Use of family 8 enzymes with xylanolytic activity in baking 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 Pseudoalteromonas haloplanktis and the mesophilic xylanase Y ... 02/22/07 - 20070042086 - Leavened dough that withstands deep freezing, and method for the production thereof A leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7% to 40%, preferably 7% to 15% of yeast, and up to 80%, preferably 26% to 60%, of a sweetening substance of which 10% to 30% ... 02/22/07 - 20070042085 - Waffle sheet Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate ... 02/08/07 - 20070031543 - Edible anti-microbial food coating materials The invention discloses edible anti-microbial food coating materials whose application to foods such as meat, poultry, seafood, vegetables, cheese, or mushrooms results in a significant reduction in the population of microbial contaminants on the surface of the food product. In addition, the edible anti-microbial food coating materials protect the coated ... 01/25/07 - 20070020359 - Dough compositions for extended shelf life baked articles Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight ... 01/04/07 - 20070003674 - Bagel toppings A substantially flat and circular bagel topping, sized to fit a bagel, is disclosed. The bagel topping may be manufactured from a variety of foodstuffs, including various cheeses and the like. Certain embodiments of the present invention will further incorporate an aperture in the center of the substantially circular bagel ... 01/04/07 - 20070003673 - Process for producing soybean protein-containing wheat dough It is intended to provide a process for producing a soybean protein-containing wheat dough, i.e., a dough with the use of soybean protein which is scarcely affected by the strong moisture absorptivity of soybean, shows little change in dough hardness with the passage of time and has excellent workability. Namely, ... 12/21/06 - 20060286213 - Preparation of an edible product from dough The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the ... 12/21/06 - 20060286212 - Low moisture, low water activity caramel, caramel composite products and process for preparation New caramel compositions suitable for use with crisp bases such as cookies and crackers are provided. The new caramel compositions are able be packaged over long periods of storage in direct contact with a crisp base comprised of a cookie or cracker without adversely affecting the texture of either the ... 11/23/06 - 20060263488 - Snack food A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food comprises I) an outer shell, especially a shell comprising one or more cereal ingredients, ... 11/02/06 - 20060246182 - Pizza having whole grain wheat flour crust and cooked at high temperature A pizza 10 that includes a crust 12 and toppings 14. The crust 12 has first and second major surfaces 16 and 18 and contains whole-grain wheat flour, and toppings 14 are disposed on the first major surface 16 of the crust. The pizza 10 has been cooked in an ... 11/02/06 - 20060246181 - Pre-dough concetrate for baked products totally- or partly- risen with yeast A pre-dough concentrate for the production of baked products, a method for production of a pre-dough concentrate and the use of such a pre-dough concentrate for the production of baked products and the baked products produced from such a pre-dough concentrate are disclosed. The need for a suitable alternative for ... 10/26/06 - 20060240154 - Pizza pie having an outer cheese portion A pizza pie comprises a main portion, an outer portion, and an outer cheese portion. The main portion includes a base crust and a main cheese portion on top of the base crust. The outer portion includes an outer crust extending outwardly from the base crust of the main portion ... 10/26/06 - 20060240153 - Systems and methods for making a pizza pie having an outer cheese portion A system and/or method enable making a pizza pie having an outer cheese portion. The system comprises a cutting tool and/or a cutting guide to enable formation of at least one opening at an outer crust region of a pizza pie to cause an inner cheese portion embedded within the ... 10/19/06 - 20060233918 - Crunchy sandwich food seasoner A sandwich food product includes a pair of bread portions and a meat product therebetween, and a generally flat, potato, corn or tortilla chip of about the same size and shape as the bread portions. The chip has strong seasonings, preferably flavored with conventional condiments such as ketchup, mustard, mayonnaise ... 10/05/06 - 20060222740 - Food product This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that of wheat flour containing baked products. ... 09/28/06 - 20060216378 - Filled food product, related semi-processed product, and methods and apparatuses for producing same The present invention relates to a filled food product, the semi-processed product from which the food product is obtained and the methods and plant for producing the same. The semi-processed product consists of a single whole piece of dough. Such dough consists of a partially cooked mixture of water and ... 09/21/06 - 20060210673 - Microwaveable dough compositions Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time ... 09/14/06 - 20060204619 - Food preparation Food preparation comprising a tomato sauce base and a plurality of rissoles containing at least one foodstuff chosen among fish, vegetables and legumes in an amount of at least 20% by weight of the total weight of said rissoles and optionally white meats, in particular chicken and/or turkey. ... 09/07/06 - 20060198930 - Center-filled jelly confections A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong ... 09/07/06 - 20060198929 - Cream puff and its manufacturing method The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream ... 08/17/06 - 20060182849 - Low carb omega 3 food coating composition and method of making thereof The inventions pertains to a specific coating composition and as well as a conformation of the coat on a specific substrate and a method of making such coated products. The resulting product can be baked or fried using non-hydrogenated oil and frozen. Due to the high content of vegetable oil ... 08/17/06 - 20060182848 - Treatment of dough with a lipoxygenase and a lipolytic enzyme The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming. ... 08/03/06 - 20060172040 - Modification of dityrosine formation using enzymes and free radical scavengers The present application affords control over tyrosine bonding in a variety of applications through the use of peroxidase enzymes, preferably wheat peroxidase 1, free radical scavengers, polyhydric alcohols, and protease. Methods of the present invention find utility in the bonding of polymers and proteins and are especially useful in the ... 07/27/06 - 20060165849 - Edible manually holdable food product with hydrophilic liquid absorbent insert A breadstick product includes a hard crusty shell of edible material having punched access holes. The outer shell is filled with an interior filling of edible hydrophilic material. The edible hydrophilic filling material is absorbent, preferably a bread product or a dehydrated hydrophilic filling material. The outer shell of the ... 07/27/06 - 20060165848 - Sour dough the use thereof and bakery products products produced from the same Method for the manufacture of ready-to-use sourdough baker's leavens containing homofermentative lactic acid bacteria, said method making it possible to vary the fermentation quotient of said sourdough baker's leavens sourdough baker's leavens capable of being obtained by this method and use of said sourdough baker's leavens in breadmaking. ... 07/20/06 - 20060159806 - Food modifier transferable article The present invention generally relates to an article for transferring food modifiers to foods in contact therewith. The article comprises a coating supported on a support member, wherein the coating comprises a carrier material containing lipid which releasably retains a food modifier. The article provides for heat-activated transfer or water-activated ... 06/29/06 - 20060141100 - Bread product and method for its production A bread product can be used for production of bread, round loaves, French bread, sandwiches, rusks, refreshments, pizzas. In the volume of the bread product is formed at least one section containing a product of vegetable origin added to the dough in the form of powder and/or juices and/or purees ... 06/29/06 - 20060141099 - Scrambled egg snack food A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... 06/22/06 - 20060134273 - Method and apparatus for making a sandwich The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably ... 06/22/06 - 20060134272 - Method and apparatus for making a sandwich The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably ... 06/22/06 - 20060134271 - Method and apparatus for making a sandwich The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of the same sandwich. The sandwich assembly tool is composed of a member preferably ... 06/22/06 - 20060134270 - Baked rye product The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to the dough and/or letting the dough mature for at least ... 06/08/06 - 20060121160 - Egg-filled food product Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter. ... 06/01/06 - 20060115557 - Method of producing a folded-dough food product, industrial chain used for same and product thus obtained The invention seeks to enable a heater or equivalent type food product to be eaten while hot and held in the hand, while retaining the heating qualities of the ingredients after heating. To do this, the invention proposes making a food product in application of the following steps: preparing uncooked ... 05/25/06 - 20060110496 - Low carbohydrate quesadillas A quesadilla assembled from a filling and a flour tortilla, having a substantially reduced carbohydrate level. Soy flour, wheat gluten, wheat protein isolate, and resistant wheat starch, and lecithin effect the reduced carbohydrate content. The flour tortilla is filled with a chicken, cheese, and salsa mixture to make the quesadilla. ... 05/25/06 - 20060110495 - Crispy flour taquito Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter, ... 05/25/06 - 20060110494 - Encapsulated functional bakery ingredients The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a) a hydrophilic core with a diameter of at least 5 μm, said core containing a functional bakery ingredient selected ... 05/04/06 - 20060093707 - Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product The method comprises steps consisting in: preparing a pastry dough, part-baking the pastry dough, shaped in a mold, in an oven to obtain a part-baked pie base; preparing a filling such as a cream or quiche filling, assembling the part-baked pie base with the filling to obtain a deep-frozen preparation ... 04/20/06 - 20060083825 - 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 cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption. ... 04/06/06 - 20060073240 - Whole grain products made with whole grain durum wheat Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of ... 03/16/06 - 20060057256 - Method for manufacturing a compound food product and a compound food product A method of making a food product includes—making a bread-type product by baking a dough, the composition of the dough being such that, after baking, the bread has a WA (water activity) that is higher than 0.90 and a water content comprised between 25 and 50%, making a garnish such ... 03/02/06 - 20060045939 - Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler ... 01/05/06 - 20060003054 - Croissants and method for forming same A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to ... 12/29/05 - 20050287250 - Method A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent. ... 12/29/05 - 20050287249 - Prepared sandwich type foods comprising dietary fiber gel A prepared sandwich type food including a filling between or on edible layers and having reduced fat and caloric content is described. The filling and the edible layers can comprise dietary fiber gel which replaces fat that is normally found in the ingredients and recipes for the filling and the ... 12/08/05 - 20050271773 - Packaged, non-developed dough product in low pressure package, and related compositions and methods Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking. ... 11/17/05 - 20050255195 - Layered taco maker and method A method for filling an edible shell, in particular, a taco shell is achieved by gathering a first filling ingredient for a taco and layering the first filling ingredient along a first plane, gathering a second filling ingredient for a taco and layering the second filling ingredient along a second ... 10/27/05 - 20050238763 - Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life A method for manufacturing a product from cooked dough with a long shelf-life and low fat content, but preserving the taste of a product prepared using traditional methods. According to the method, the product is pre-processed through scalding, cooled at a temperature of 30° C. to 0° C., quick-fried at ... 10/13/05 - 20050226962 - Reheatable frozen sandwiches Sandwich constructed with an edible filling including meat, cheese, and a central disposed between toasted bread slices, in which the toasted bread slices remain pleasant and crisp in texture even after the sandwiches are frozen and reheated. ... 09/29/05 - 20050214415 - Ladle A method of distributing fluid material on a food item includes providing a spreader having a shape substantially corresponding to the shape of the food item, and using the spreader to spread the fluid material evenly on the food item, edges of the spread fluid material being substantially parallel with ... 09/22/05 - 20050208183 - Method of and apparatus for making ethiopian bread An automated process for making Ethiopian bread comprises discharge of Ethiopian bread batter at spaced apart intervals along a continuously moving conveyor. The batter is spread into a predetermined configuration and then transported by the continuously moving conveyor through an oven wherein the Ethiopian bread is baked. Following baking the ... 09/15/05 - 20050202125 - Low-fat crispy snack food product and process for preparing the same A low-fat, low-moisture crispy snack food product on the basis of potato and/or corn and/or rice said food being a particle or plurality of particles of loosely crinkled dough sheet. ... 09/01/05 - 20050191387 - Method for increasing shelf life of baked goods The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective ... 08/18/05 - 20050181099 - Process for producing nugget food It is intended to produce a nugget food product having a soft and smooth texture. The process for producing a nugget food product includes preparing a dough by blending 5 to 50% of tofu with 0.5 to 20% of a fat, molding the dough, steaming, battering, frying and freezing. The ... 08/18/05 - 20050181098 - Method and apparatus for cutting a circile in the center of a pizza A method of cutting an outline of an inner circular piece in the center of a pizza then further dividing the resulting outer piece into truncated wedges results in improved retention of pizza toppings on the tip of the wedge during separation from the rest of the pizza. Brand strengthening ... 08/11/05 - 20050175740 - Peanut butter pastry product Methods and compositions are provided for a nut butter-filled pastry comprising a pastry exterior, and a filling substantially enclosed in the pastry exterior, the filling comprising a nut butter. In illustrative embodiments, the nut butter is peanut butter. ... 08/11/05 - 20050175739 - Baked goods for preparing in the microwave The present invention relates to a baked good, characterized in that it comprises at least four layers, wherein the bottom layer consists of dough having a thickness of approximately 2-7 mm, the second layer includes a fat preparation or emulsion and wherein both layers jointly expand to a thickness of ... 08/11/05 - 20050175738 - Freezer-stable toasted bread slices Toasted sandwich bread slices are provided having crusts that remain chewable and crunchy in texture even after the sandwiches are frozen and reheated. This improved crust texture is achieved by a process of physically tenderizing the crusts of toasted bread slices before they are frozen. The bread crusts are cracked ... 07/21/05 - 20050158428 - Stuffed edible product and methods and apparatus for making the same A stuffed edible food product and methods and apparatus for making the stuffed edible food product are disclosed. The stuffed edible food product can be lyophilized and can include an edible article with a wall structure at least partially defining at least one void and an edible filling positioned within ... 07/14/05 - 20050153023 - Rolling pastry cutter kit with interchangeable pastry cutting units and method of use thereof A ready-to-bake dough cutting kit includes a hand manipulated rotary cutter with replaceable and interchangeable pastry cutter units. Each cutter unit is equipped with a connector element matching complementary connector elements on the rotary cutter. Cutter units have outwardly extending blades for pressing into the dough when the rotary cutter ... 06/02/05 - 20050118305 - Mexican style pizza A method of making a pizza which includes the method of making the crust for the pizza which includes tortilla flour in the recipe for the crust. Such pizza further includes the method of making a sauce which contains tomatillos, green chili peppers and enchilada sauce in the preparation of ... 06/02/05 - 20050118304 - Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each ... ### FreshPatents.com Support - Terms & Conditions |