The invention relates to a powdered instant bakery product glazing composition, to a bakery product glazing composition, to a method for preparing a freezer to oven laminated dough, to a laminated dough, to a method for preparing a glazed laminated dough product and to a glazed laminated dough product. The glaze contains at least trehalose and an emulsifier.
The invention relates to a method for preserving a bakery product, comprising providing a dough comprising mycosubtilin or a functional derivative thereof, shaping the dough and baking the shaped dough to obtain a bakery product and to a dough, a pre-mix and a bakery product comprising mycosubtilin or a functional derivative thereof.
The invention relates to a method for preparing a bakery product, comprising preparing a dough comprising a cereal flour, a fructanase and a thermostable amyloglucosidase and baking the dough to obtain a bakery product and a bakery product comprising rye flour or a mixture of rye flour and one or more other flours, the bakery product further comprising: - at most about 0.5 g of fructose in excess of glucose per 100 g of dry weight bakery product; - at most about 1 g of a total of fructan, stachyose and raffinose per 100 g of dry weight of the bakery product; and - at most about 1.3 g of polyols per 100 g of dry weight of the bakery product.
The invention relates to a dough, a pre-mix and a bakery product comprising an organic acid having a pKa of 4 or more, or a salt thereof, and chitosan. The invention further relates to a method of preparing a bakery product comprising providing a dough comprising an organic acid having a pKa of 4 or more and chitosan, shaping the dough and baking the shaped dough to obtain a bakery product.
The invention relates to a method for preserving a bakery product, comprising (i) preparing a dispersion of chitosan in an aqueous medium; (ii) optionally removing a liquid fraction of said aqueous medium to obtain a solid fraction; (iii) mixing said dispersion from step (i) or said solid fraction from step (ii) with one or more dough ingredients to obtain a dough; and (iv) baking the dough to obtain a bakery product. The invention further relates to a method for preserving a bakery product, comprising providing a dough comprising chitosan and baking the dough to obtain a bakery product, wherein said chitosan is at least partly coated with a coating material, wherein said coating material is at least substantially solid at the dough temperature and wherein said coating material is meltable during baking temperature.
The invention relates to a leavening mixture comprising: cereal flour, preferably wheat flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water. The invention further relates to a method for preparing liquid sourdough, comprising i) preparing a dough comprising cereal flour, active malt flour, at least one inactive yeast, at least one active lactic acid producing starter bacterium, at least one active starter yeast and water to obtain the dough ii) subjecting the dough to fermentation, thereby forming a liquid sourdough; iii) cooling the fermented mixture to a temperature of less than 10 °C.
The invention relates to a liquid-sourdough manufacturing installation (1), comprising - a flour hydration unit (2), comprising a flour hydration chamber (8); - a flour dosing system (3); - a water dosing system (4); and - a fermenter (5a, 5b, 5c); wherein the flour hydration unit (2) comprises a flour feed inlet (7) into an upper part of the flour hydration chamber (8), the flour hydration chamber (8) comprising a water distributor (9), which water distributor (9) is configured to receive water from the water dosing system (4) and which water distributor (9) is arranged to distribute atomized water in the flour hydration chamber (8), the flour hydration chamber (8) further containing an agitator (10), the flour hydration chamber (8) further comprising an outlet (27) for dough formed in the hydration chamber (8); wherein the outlet (27) for dough is connected with a dough inlet (13, 13a, 13b, 13c) of the fermenter (5, 5a, 5b, 5c) via a conduit (e) for feeding the dough from the flour hydration chamber to the fermenter; and wherein the fermenter further comprises an outlet (15, 15a, 15b, 15c) for liquid sourdough.
A21C 1/02 - Machines à mélanger ou à pétrir pour la préparation de la pâte à outils montés verticalementMachines à fouetter ou à battre
B01F 23/53 - Mélange de liquides avec des solides en utilisant des agitateurs entraînés
B01F 25/721 - Mélangeurs à pulvérisation, p. ex. pour mélanger des feuilles de matière entrecroisées avec des buses pour pulvériser un fluide sur des particules qui tombent ou sur un rideau de liquide
B01F 27/906 - Mélangeurs à agitateurs tournant dans des récipients fixesPétrins avec des agitateurs tournant autour d'un axe sensiblement vertical avec des palettes ou des bras avec un axe fixe
B01F 27/191 - Agitateurs avec plusieurs éléments de mélange montés en séquence sur un même axe avec des éléments similaires
B01F 27/072 - Agitateurs caractérisés par leur montage sur l’arbre caractérisés par la disposition des agitateurs par rapport à l'axe de rotation
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
The invention relates to a dough, batter or instant food mixture, comprising a non- denatured ribulose-1,5-bisphosphate carboxylase-oxygenase (RuBisCo) preparation, a starch, a sweetener and water and to a heated food product, preferably a baked or a fried food product, more preferably a cake, comprising a heated dough or batter according to the invention.
all weight percentages based on dry weight of the granular de-dusting material.
The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.
The invention further relates to a de-dusted enzyme product.
A23P 10/47 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide utilisant des additifs, p. ex. des émulsifiants, des agents mouillants ou des agents liant la poussière
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms; - shaping the tortilla dough into a tortilla shape; and -heating the shaped tortilla dough, thereby obtaining the flour tortilla. The invention further relates to a flour tortilla dough, comprising fat particles dispersed therein, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms, and to a flour tortilla that can be obtained by a method according to the invention or made from dough according to the invention.
all weight percentages based on dry weight of the granular de-dusting material.
The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.
The invention further relates to a de-dusted enzyme product.
A23P 10/47 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide utilisant des additifs, p. ex. des émulsifiants, des agents mouillants ou des agents liant la poussière
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the dedusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter baking the dough.
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