Cellobiosehaltige Zuckermasse

Eine Zuckermasse zur Herstellung von Backwaren und/oder Süßwaren, wobei die Zuckermasse – Cellobiose, – ggf. Lactose, und – ggf. Saccharose, umfasst, wobei der Gesamtgehalt aller Saccharide mindestens 50 Gew.-% beträgt, bezogen auf das Gesamtgewicht der Zuckermasse, und wobei die Zuckermasse ein Fondant oder ein Trockenfondant ist.

GLAZED BAKED SNACK FOOD PRODUCTS AND GLAZE FOR SAME

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.

METHOD OF ADHERING FOOD TOPPINGS

Particulates are adhered to each other and retained on food using up to 3% cold water soluble starch by weight of particulate.

Polysaccharide red yeast food therapy flower material and its preparation method

Sugar spraying multicolored puffing circle and manufacturing method thereof

Breadcrumbs and preparation method thereof

Baked product and process combining cake and bread

Five-cereal nutrient bar

MASS TO FORM AN EDIBLE PRODUCT, VEGETABLE FAT, EDIBLE FOOD PRODUCT, A METHOD OF PREPARING A MASS, FORMING A EDIBLE PRODUCT, AND, USING A MASS AND A FAT COMPOSITION

METHOD AND APPARATUS FOR PRODUCING CANNABIS SMOKE RESIN

The present invention is a device and method for making Cannabis infused edibles comprising: a flow chamber having an inlet and an outlet, and configured to open; a porous material placed inside said flow chamber to form a tortuous flow path; a Cannabis burning chamber to burn Cannabis and generate a Cannabis smoke and a circulation system to circulate the Cannabis smoke in and out of the flow chamber. In operation one or more porous material are placed inside the flow chamber and infused with Cannabis smoke. The smoke passes continuously through the porous of said porous material and the resin of the smoke remains in the porous of the porous material; thereby produces a porous material which is smoke-resin infused for the purpose of consumption by means other than in-hailing smoke which is more convenient for consumers and has all the beneficial effects of Cannabis compounds.

СТАБИЛЬНОЕ ПИЩЕВОЕ ПОКРЫТИЕ

Изобретение относится к пищевому продукту с покрытием, в частности к композиции пищевого покрытия для кормового продукта для домашних животных. Пищевой продукт с покрытием содержит желатинизированную крахмальную матрицу, причем пищевой продукт имеет насыпную плотность не более 420 г/л и покрыт композицией покрытия, содержащей полиморфный жир и неполиморфный жир; при этом полиморфный жир содержит не более 20% полиморфного и не более 20% неполиморфного жира в композиции покрытия. Использование изобретения позволит стабилизировать жиры в пищевом продукте. 9 з.п. ф-лы, 1 ил., 1 табл., 1 пр.

Aralia elata seem cake with efficacy of tonifying qi

Taro-flavored lotus egg yolk cake and preparation process thereof

METHOD FOR MAKING STRAWBERRY GREEN GRAPE TART

The pastry of a strawberry green grape tart is filled with strawberry cream cheese filling to exhibit soft and sweet taste and enable an eater to feel refreshing taste of fruits. COPYRIGHT KIPO 2018 ...

ROLL-TYPE PIZZA AND METHOD OF MAKING THE SAME

A roll-type pizza may include a generally cylindrical spiral roll of an unbaked sheet of dough. A layer of olive oil may predominantly cover the first surface. A layer of red sauce may predominantly cover the layer of olive oil. A layer of mozzarella cheese may predominantly cover the layer of red sauce. A layer of chunk pepperoni may at least partially cover the layer of mozzarella cheese. The dough and layers of pizza ingredients may be rolled in a spiral manner to form an uncooked roll-type pizza. The roll-type pizza may be coating or dunked in butter. Parmesan cheese, garlic powder, garlic, salt, or oregano may be added on to the roll-type pizza. The roll-type pizza may be frozen, packaged, and stored for subsequent baking and serving.

СПОСОБ ПРОИЗВОДСТВА ПРЯНИЧНОГО ПИРОГА С НАЧИНКОЙ

Изобретение относится к пищевой промышленности, к мучным кондитерским изделиям, в частности к мучным кондитерским изделиям в виде пирогов. Способ производства пряничного пирога с начинкой включает приготовление теста путем смешивания рецептурных составляющих: муки пшеничной высшего сорта, сахарного песка, корицы, углеаммонийной соли, соды пищевой, масла растительного, лимонной кислоты, соли, ванилина. Далее осуществляют формование открытого пряничного пирога из слоев: тесто, затем вареное молоко цельное сгущенное с сахаром, затем посыпка из изюма и ядер орехов, с последующей их выпечкой, охлаждением, нарезанием и упаковыванием. При этом компоненты берут в следующем соотношении, мас.%: мука пшеничная в/с - 25,0-27,0%, сахар - 9,6-10,6%, корица - 0,8-0,85%, углеаммонийная соль - 0,45-0,5%, сода пищевая - 0,35-0,4%, масло растительное - 2,6-2,8%, лимонная кислота - 0,3-0,4%, соль - 0,15-0,17%, ароматизатор ванилин - 0,06-0,07%, вареное молоко цельное сгущенное с сахаром - 45,9-49,6%, орехи ...

COATING COMPOSITION FOR BAKERY FOOD PRODUCTS AND BAKERY FOOD PRODUCTS USING THE SAME

Coix seed multi-grain cake and preparation method thereof

Cheese cake and preparation method thereof

METHOD FOR PRODUCING FOOD PRODUCT

This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or processed starch; a step for coating the outside of the bakery food product using the batter; and a step for forming an outer layer by deep frying the bakery food product coated with the batter. Said outer layer of the food product is the outermost layer thereof.

METHOD FOR PREPARING CHOCOLATE RICE PIE

The present invention relates to a method for preparing a chocolate rice pie. The method can be used to prevent the destruction of nutrients by preventing heat emission during a rice grinding operation, prevent rice from being stuck in the rice grinding operation, and easily adjust the grinding gaps. According to an appropriate embodiment of the present invention, an apparatus for preparing the chocolate rice pie includes: a grinder body having a rice grain supply hole on the upper part and a ground article outlet on the lower part; a driving and grinding roller which is arranged on the lower part of the rice grain supply hole and is supported on the grinder body to rotate; and a driven grinding roller which is supported on the grinder body in parallel with the driving and grinding roller to rotate in linkage with the driving and grinding roller. Helical grinding teeth are individually formed on the outer peripheral surfaces of the driving and grinding roller and the driven grinding roller ...

A NOVEL EXTRA-STRONG EDIBLE DECORATION SHEET AND METHOD FOR PRODUCING THE SAME

Provided herein novel edible decoration sheets for decorating cakes and other edible media, having an extra-strength, greater stability, longer shelf life and better appearance. Provided herein are methods for producing the same.

DEEP-FRIED PREPARATION BREADED WITH A FOOD FAT COMPONENT

The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tasty protective surface around the deep-fried product, which reduces the loss of weight cooking. The present invention can be generally used for production of any food with hot oil, when both the nutritional and organoleptic properties of the deep-fried product is aimed to be improved.

FROZEN GYOZA AND METHOD FOR PRODUCING SAME

Frozen gyoza dumplings that can afford a gyoza dumpling having good wings (gyoza dumpling with wing) that easily spread on a cooking device when heating with the cooking device, etc., do not easily break during peeling off from the cooking device after cooking, and do not easily soften when the gyoza dumpling is placed with the fried surface facing upward are provided by attaching a composition thereto in a frozen state, the composition containing a modified starch having a viscosity of less than 5 mPa·s as measured by method A defined in the present specification and a protein.

Black tea bread

Passion fruit biscuit and preparation method thereof

Smearing type flavored sesame paste

CREAM BUN AND METHOD FOR MANUFACTURING CREAM BUN

The present invention relates to a novel cream bun to provide a more crisp texture and a manufacturing method thereof. According to the present invention, after a biscuit batter (5) is aged and molded, the biscuit batter is cooled at the set temperature and stacked on the upper surface of frozen dough (4). The stacked frozen dough (4) and biscuit batter (5) are input in an oven, and then heated and sintered so a biscuit layer (1b) of bread (1) has a more crisp texture. COPYRIGHT KIPO 2018 ...

APFELWACHS-BEINHALTENDE LEBENSMITTEL

Die vorliegende Erfindung betrifft ein Lebensmittel, beinhaltend Apfelwachs als Zusatzstoff, wobei das Lebensmittel höchstens 0,1 Gew.-%, bezogen auf das Gesamtgewicht des Lebensmittels, eines Zusatzstoffes aus der Gruppe bestehend aus Bienenwachs (E 901), Carnaubawachs (E 903) oder einer Mischung aus diesen beiden Wachsen, enthält. Die Erfindung betrifft weiterhin die Verwendung von Apfelwachs.

Vanilla butter sauce and preparation method thereof

Preparation method of banana-flavor edible biscuits for children

CHEESE TOPPINGS FOR BAKED SNACKS SUITABLE FOR PRE-BAKE APPLICATION

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

Solvent-free shellac coating composition

A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

NUT BUTTER COMPOSITION

A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also disclosed.

Natural toning and jam flavor red melon food base material and preparation method thereof

BREAD FOR HAMBURGER USING FLOWER STALKS OF NIPA FRUTICANS WURMB, METHOD THEREOF, AND HAMBURGER PREPARED BY USING BREAD

The present invention relates to bread for hamburger using flower stalks of Nipa fruticans Wurmb, a method thereof, and hamburger prepared by using the bread. More specifically, the method of preparing the bread comprises the steps of: washing and drying grains composed of white rice, glutinous rice or a mixture thereof; coating the dried grains with an extract of flower stalks of Nipa fruticans Wurmb; adding rice cooking water to the grains coated with the extract to cook the grains; and putting the cooked rice into a mold and molding and heating the rice to prepare bread. According to the present invention, the present invention proposes a novel type of bread for a hamburger, which has an excellent nutritional value and flavor, thereby being able to provide various types of hamburgers which can cater to modern people′s tastes. In addition, it is possible to increase preferences to a hamburger. COPYRIGHT KIPO 2018 ...

Aerated filling composition

ICING OR COATING COMPOSITION

An icing or coating composition for edible products comprises at least 30 % by weight sugar and at least 20 % by weight of a fat blend, wherein the fat blend comprises from 12 to 25 % by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45 % by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40 % to 60 % by weight based on the total C12 to C24 fatty acids present, wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid. and wherein the fat blend has one or more of: an N10 of greater than 35, an N20 of greater than 20, an N25 of less than 16 and an N30 of less than 12.

Colorful crisp grain western dessert and manufacture method thereof

Method for Making a Heat-treated Cheese

Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese. 1. A method for making a heat-treated cheese , the method comprising admixing with at least one shredded natural cheese a composition comprising at least one inorganic calcium composition , wherein the calcium composition provides a functional substitute for at least one emulsifying salt , and heat-treating the shredded natural cheese and at least one inorganic calcium composition to produce a heat-treated cheese.2. The method of wherein the calcium composition comprises milk mineral.3. The method of wherein the milk mineral comprises from about 0.25 percent to about 3 percent (w/w) of the heat-treated cheese.4. The method of wherein the at least one natural cheese is shredded prior to the addition of the calcium composition.5. The method of wherein the at least one natural cheese is shredded after the addition of the calcium composition.6. The method of wherein the natural cheese is a cheese produced by adding at least one phospholipase to treat the cheese milk or adding at least one phospholipase as cheese is produced from the cheese milk.7. A method for making a heat-treated cheese claim 1 , the method comprising admixing with at least one shredded natural cheese a composition comprising calcium and phosphate claim 1 , the ratio of calcium to phosphate in the composition being from about 4:1 to about 1:1 claim 1 , and heating the shredded cheese and calcium composition to produce a heat-treated cheese.8. The method of wherein the composition can be selected from the group consisting of milk mineral claim 7 , inorganic calcium claim 7 , inorganic phosphorus claim 7 , and combinations thereof.9. The method of wherein the milk mineral is isolated from bovine milk.10. The method of wherein the natural cheese is a cheese produced by adding at least one phospholipase to ...

CHEESE-LIKE FOOD

The present invention pertains to: a cheese-like food, preferably a cheese-like food having a texture inherent to cheese and a high heat meltability; a method for manufacturing a cheese-like food; and a method for improving the heat meltability of a cheese-like food. The cheese-like food according to the present invention, which comprises 2-30 mass % inclusive of an acetylated oxidized starch, 10-35 mass % inclusive of an edible fat or oil, and 30-65 mass % inclusive of water, is characterized in that the solid fat content at 10° C. of the edible fat or oil is 20-95% inclusive. 1. A cheese-like food comprising 2 to 30% by mass of an acetylated oxidized starch , 10 to 35% by mass of an edible fat or oil and 30 to 65% by mass of water , wherein the solid fat content in the edible fat or oil at 10° C. is 20 to 95%.2. The cheese-like food according to claim 1 , comprising 1 to 19% by mass of an acid-treated starch.3. The cheese-like food according to claim 1 , wherein the content of the acetylated oxidized starch is 8 to 250 parts by mass relative to 100 parts by mass of the content of the edible fat or oil in the cheese-like food.4. The cheese-like food according to claim 1 , wherein the solid fat content in the edible fat or oil at 35° C. is 0 to 10%.5. The cheese-like food according to claim 1 , which is to be heated.6. A food comprising the cheese-like food according to .7. A method for producing a cheese-like food claim 1 , the method comprising:preparing a mixture comprising water, an acetylated oxidized starch and an edible fat or oil;heating and stirring the mixture to obtain an emulsified liquid; andcooling the emulsified liquid,wherein the cheese-like food comprises 2 to 30% by mass of the acetylated oxidized starch, 10 to 35% by mass of the edible fat or oil and 30 to 65% by mass of water, and wherein the solid fat content in the edible fat or oil at 10° C. is 20 to 95%.8. A method for improving the heat meltability of a cheese-like food comprising an edible ...

Low-fat fresh fruit moon cake and preparation method thereof

Rose apple-cake jelly with fruit wine flavor

A biscuit or moon cake for food coating

Preparation method of smearing type fermented soybean milk quinoa pot cake

Matcha and durian stuffed bun and processing method thereof

NUT BUTTER COMPOSITION

A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also disclosed.

Non-lauric non-trans fat composition for chocolate coating

Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.

METHOD OF MANUFACTURE OF PROBIOTIC FORTIFIED FOOD PRODUCTS

Passion fruit Macarons and preparation method thereof

High fiber coating cake processing process

Coated biscuit with good palatability

Preparation method of nutritional rice cake for infants

Anti-cracking quick-frozen hand-grasped pancake and preparation process thereof

The invention discloses an anti-cracking quick-frozen hand-grasped pancake and a preparation process thereof. According to the preparation process, through the mode of controlling the water adding amount, the water adding temperature, the oil adding amount and the dough kneading mode, the hand grasping pancake can be chewy, tough, crispy, fragrant and soft; rapid cooling is conducted after oil brushing, so that rapid solidification of mixed oil is promoted, oil loss is reduced, meanwhile, fragrance and taste of the hand-grasped pancake are reserved, and quality of the hand grasping pancake isgood; and the main raw materials of the mixed oil are lard oil and palm oil, and when fatty acid monoglyceride and lecithin are jointly added into the lard oil and the palm oil and stirring is carriedout at a high speed, the obtained mixed oil is good in emulsifying effect and is free of layering, so that the quick-frozen hand-grasped pancake made from the mixed oil is not prone to cracking. According ...

Food glaze coating composition

The invention relates to a food glaze coating composition. The invention also relates to a method of making the food glaze coating composition, a method of glazing a food product and a glazed food product. The present invention provides a food glaze coating composition that is egg-free, dairy-free, and protein-free (non-sensitizing), and can be immediately used in food products such as baked products, and has desired functionality.

METHOD FOR MANUFACTURING ALLIGATOR PIE AND ALLIGATOR PIE MANUFACTURED THE SAME

METHOD FOR MANUFACTURING BREAD

Probiotic fortified food products and methods of manufacture

COATING COMPOSITION FOR BAKERY FOOD PRODUCTS AND BAKERY FOOD PRODUCTS USING THE SAME

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 bakery food product coated with the coating composition. The above problem is solved by the coating composition for bakery food products of the present invention, said coating composition comprising agar, a saccharide, a modified starch and water, which coating composition is in the form of gel.

Process for manufacturing an iron fortified food product

Mushroom steamed bun slice and preparation method thereof

METHOD OF MAKING RICE WAFFLES

Disclosed is a method of making rice waffles. In particular, a dough is produced through the following steps: a glutinous rice fermentation step for fermenting glutinous rice with rice wine and water; a soaking step for soaking rice (grain powder) and beans in water for 4-6 hours; a grinding step for grinding fermented rice (grain powder), rice soaked in the soaking step (grain powder), and beans into powder; a mixing step for forming ground fermented glutinous rice powder, rice powder (grain powder), and bean powder into a mixed powder composition; and a dough aging step for adding water or purified water to the mixed powder composition to produce a dough capable of flowing without clumping, thereafter combining the dough with two or more additives selected from eggs, milk, vanilla powder, and rum, and further with salt and a bit of sugar to add flavors, and aging the dough. Further, the dough produced through the above processes is molded into waffles and prepared so as to reduce the ...

Coating composition for bakery food products and bakery food products using the same

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 bakery food product coated with the coating composition. The above problem is solved by the coating composition for bakery food products of the present invention, said coating composition comprising agar, a saccharide, a modified starch and water, which coating composition is in the form of gel.

SHELF-STABLE CAKE TRUFFLE

A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

STICK SHAPED SNACK AND PROCESS FOR PRODUCING THE SAME

MOISTURE-RESISTANT EDIBLE FOOD COATING AND METHOD FOR APPLYING THE SAME

Probiotic fortified food products and methods of manufacture

The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.

PROCESS FOR MANUFACTURING AN IRON FORTIFIED FOOD PRODUCT

The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by the process of the invention.

Mayonnaise and production method thereof and production method of baked food

Preparation method of strip-shaped cream puff

Method used for distributing sesame seeds

Mint-flavored sandwich biscuits

METHOD OF MANUFACTURING CROISSANT

The present invention relates to a method of manufacturing a croissant and, more specifically, relates to a method of manufacturing a croissant, capable of preventing contraction by extracting hot air from dough. To achieve the purpose, the present invention includes: a step of preparing a plurality of pieces of cooled dough on an oven pan at regular intervals; a step of naturally defrosting the prepared dough pieces for 30-50 minutes; a step of fermenting the defrosted dough pieces in a low temperature aging machine; a step of baking the fermented matter in an oven at 175-180 °C for 10-13 minutes; a step of removing gas by beating a steel plate, on which a baked croissant is placed, against the floor surface of the oven; and a step of preventing moisture evaporation by forming a coating layer with syrup applied to the surface of the croissant. COPYRIGHT KIPO 2018 (S10) Preparation step (S20) Defrosting step (S30) Fermenting step (S40) Moisture supply step (S50) Roasting step (S60) Air ...

Reheatable food product

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Preparing method of pickled fish pizza

Durian red bean cake and processing method thereof

METHOD OF PRODUCING CRISPY DONUT

The present invention relates to a method of producing a donut and, more specifically, to a method of producing a donut produced by frying but providing crispy texture without greasy texture. The method comprises: a rice flour topping solution applying step for applying a rice flour topping solution to dough for producing a donut; a glutinous rice flour topping solution applying step for applying a glutinous rice flour topping solution to a dough topped with the rice flour topping solution; a fermentation step of fermenting the dough applied with the glutinous rice powder topping solution; a frying step of frying the fermented dough into oil to produce a fried donut; and a deco powder topping step of cooling the fried donut and then topping the rice deco powder. COPYRIGHT KIPO 2018 ...

프로바이오틱 강화 식료품 및 제조방법

... 본 발명은 식료품의 표면의 적어도 일부에 적어도 적어도 1종의 프로바이오틱 유기체를 접종한 조성물을 적용하는 단계를 특징으로 하는 프로바이오틱 강화 식료품의 제조방법에 관한 것이되, 상기 조성물은 완전히 우유 유래된 베이스를 포함하고/하거나 본래 우유에서 발견되는 성분을 포함한다.

Coconut topping combination, bakery product and method for producing bakery product

A coconut topping combination includes 60 to 100 weight parts of coconut powder and 0.6 to 0.8 weight parts of hydrophobic emulsifier. Accordingly, a bakery product with the coconut topping combination has good appearance and satisfactory flavor.

Nut fried dough twist and making method thereof

Rice cake for regulating blood sugar and preparation method thereof

GLAZE HAVING GOOD FLAVOR EXPRESSION, AND OIL AND FAT COMPOSITION FOR GLAZE

The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth is good, and which has a natural sweetness with a low degree of oiliness; and a combined food obtained by combining the glaze with confectionary and pastry ingredients. This oil and fat composition intended for addition to glaze is characterized by satisfying the following conditions (a) and (b): (a) an aqueous phase including 18-75 wt% of sugar is contained; and (b) the amount of moisture in the aqueous phase contained in the oil and fat composition intended for addition to glaze is 1-30 wt% with respect to the composition. By using the oil and fat composition intended for addition to glaze, a glaze having not only reduced oiliness, but also excellent flavor expression similar to fondant, as well as a natural sweetness, can be obtained.

Whippable composition

Biscuits favorable for alleviation of abstinence reaction

Heat-proof chocolate coating

Macadimia nut moon cake

Making method of green cake blank of quick-frozen real-surface thin-skin pie

Manufacturing method of decoration pile

Preserving Baklava by Mincing into Truffle

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks. 1. A method of preserving baklava , comprising the steps of:blending baklava into a blended version of said baklava; 'surrounding said substantially distinct shape blended baklava with an edible sealant;', 'compressing said blended version of said baklava into a distinct shape;'}storing said distinct shape said blended baklava with said edible sealant.2. The method of claim 1 , wherein said substantially distinct shape is a substantially spherical shape.3. The method of claim 2 , wherein said compressing involves rolling said blended version of said baklava into said substantially spherical shape.4. The method of claim 1 , wherein said compressing causes adherence of particles of said blended version of said baklava together while retaining less air and moisture than said baklava before said blending.5. The method of claim 1 , wherein said baklava comprises at least filo dough claim 1 , nuts or fillings claim 1 , butter or oil and or spices which were heated to a temperature of at least 170 degrees Fahrenheit before said step of blending.6. The method of claim 1 , wherein said edible sealant is at least 51% chocolate and chocolate is defined as a food preparation in the form of a paste or solid at room temperature produced from cacao seeds or other melting chocolate ingredients.7. The method of claim 6 , wherein said edible sealant prevents ambient air from contacting said blended baklava.8. The method of claim 1 , wherein said edible sealant is a food product fit for human consumption ...

Icing composition comprising mannitol particles for bakery products

The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 μm; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: —50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; —0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully ...

REHEATABLE FOOD PRODUCT

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Composition and application process for liquid antifungal

Embodiments of the present invention relate to a non-aqueous antifungal composition that comprises an alcoholic solvent, a preservative, a wetting agent and a flavoring agent, which can be used in the bakery industry when applied on the surface of products by spraying. Embodiments of the present invention result in food products having result reduced contamination by fungi and increased shelf life, without adversely affecting the product's flavor profile, texture and appearance.

CONFECTIONERY COMPOSITION AND ARTICLE

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A confectionery composition , comprising:about 70 to about 98 weight percent, based on the weight of the confectionery composition, of solid particulates selected from the group consisting of sugars, sugar alcohols, and mixtures thereof, andabout 0.1 to about 20 weight percent, based on the weight of the confectionery composition, of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginate, chemically modified alginate, agar, guar gum, locust bean gum, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, pectin, and mixtures thereof.2. The confectionery composition of claim 1 , wherein the solid particulates comprise sucrose.3. The confectionery composition of claim 1 , wherein the solid particulates comprise maltitol.4. The confectionery composition of claim 3 , wherein the solid particulates further comprise hydrogenated isomaltulose.5. The confectionery composition of claim 1 , wherein the solid particulates comprise hydrogenated isomaltulose.6. The confectionery composition of claim 1 , wherein the solid particulates comprise sorbitol.7. The confectionery composition of claim 6 , wherein the solid particulates further comprise maltitol.8. The confectionery composition of claim 7 , wherein the sorbitol is present in an amount of about 50 to about 80 weight percent claim 7 , based on the weight of the solid particulates claim 7 , and the maltitol is present in an amount of about 15 to about ...

MULTI-REGION CONFECTIONERY

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A multi-region confection , comprising:a first region comprising a substrate composition; and about 70 to about 98 weight percent of solid particulates selected from the group consisting of sugars, sugar alcohols, and mixtures thereof, and', 'about 0.1 to about 20 weight percent of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginate, chemically modified alginate, agar, guar gum, locust bean gum, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, pectin, and mixtures thereof., 'a second region comprising a confectionery composition comprising'}2. The multi-region confection of claim 1 , wherein the solid particulates comprise sucrose.3. The multi-region confection of claim 1 , wherein the solid particulates comprise maltitol.4. The multi-region confection of claim 1 , wherein the solid particulates comprise isomalt.5. The multi-region confection of claim 1 , wherein the solid particulates comprise sorbitol.6. The multi-region confection of claim 1 , wherein the solid particulates comprise a coated polyol comprisingabout 96 to about 99 weight percent substrate particles comprising sorbitol, isomalt, or a mixture thereof, andabout 1 to about 4 weight percent coating particles comprising fumed silica, calcium silicate, talc, or a mixture thereof.7. The multi-region confection of claim 6 , wherein the substrate particles have an average particle size of about 50 to about 1 claim 6 ,000 ...

Anhydrous Mix for a Food Product Coating

Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners and an anhydrous stabilizer to form an anhydrous mix for a food product coating. 1. A method for an anhydrous mix for a food product coating , the method comprising:providing one or more anhydrous sweeteners;providing an anhydrous stabilizer; andmixing the one or more anhydrous sweeteners and the anhydrous stabilizer to form an anhydrous mix for a food product coating.2. The method of claim 1 , further comprising adding the anhydrous mix to a liquid in a single step without pre-hydration of the anhydrous stabilizer.3. The method of claim 1 , further comprising packaging the anhydrous mix in a container such than an available space remaining in the container is sized to receive a liquid added to the anhydrous mix to form the food product coating within the container.4. The method of claim 1 , further comprising mixing one or more of an anhydrous salt claim 1 , an anhydrous flavoring claim 1 , and an anhydrous coloring agent with the one or more anhydrous sweeteners and the anhydrous stabilizer.5. The method of claim 1 , wherein the anhydrous stabilizer is configured to inhibit the one or more anhydrous sweeteners from separating from a liquid when mixed with the liquid.6. The method of claim 1 , wherein the anhydrous stabilizer comprises an anhydrous agar powder.7. The method of claim 1 , wherein the anhydrous stabilizer has a particle size of less than 0.25 millimeters.8. The method of claim 7 , wherein the anhydrous stabilizer has a particle size of less than 0.1 millimeters.9. The method of claim 1 , wherein the anhydrous stabilizer comprises less than 0.2% of the anhydrous mix claim 1 , by weight.10. The method of claim 1 , wherein the anhydrous stabilizer comprises less than 0.1% of the anhydrous ...

Interlinking Candy Pieces

Various shapes, sizes and colors of candy pieces can be serially interlinked into a garland of at least three pieces, using first and second spaced apart concave regions of the candy pieces. Each of the regions preferably measures at least one inch in length and has an inner portion. At least two of the candy pieces can be combined with a decorative background or card in a package. 1. A system for making a garland to hang from a tree or other surface , comprising:at least five candy cane pieces, each of which is identical in size and shape;wherein each of the candy cane pieces have first and second opposite-facing, concave regions; andwherein each of the candy cane pieces has one opening to allow connection of the at least five candy cane pieces in a series.2. The system of claim 1 , wherein each of the at least five candy cane pieces are individually wrapped to shield each of the candy cane pieces from an external environment.3. The system of claim 1 , wherein each of the at least five candy cane pieces is “C”-shaped.4. The system of claim 1 , wherein each of the candy cane pieces comprises a repeating pattern of a thick stripe followed by three thin stripes.5. The system of claim 1 , wherein each of the candy cane pieces comprises first and second hooks.6. The system of claim 1 , wherein each of the candy cane pieces is rigid and has a striped pattern.7. A system for making one or more garlands to hang from a tree or other surface claim 1 , comprising:a plurality of wrapped, candy cane pieces;wherein each of the candy cane pieces have first and second opposite-facing, concave regions; andwherein at least one of the candy cane pieces comprises an opening to allow connection of the candy cane piece to two adjacent candy cane pieces of the plurality of pieces to form a garland.8. The system of claim 7 , wherein each of the plurality of candy cane pieces are identical in size and shape.9. The system of claim 7 , wherein the plurality of candy cane pieces comprises ...

Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof

Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures.

Edible adhesive sprinkle sideliner for cake decoration

An edible adhesive sprinkle sideliner made with cake sprinkles encased between two thin layers of gelatin to be used to decorate the side surfaces of a buttercream frosting covered cake. The cake sprinkles can be arranged in the form of a single complete sheet or in the form of specific characters or designs. The final product can be packaged around a plastic spool for sale and distribution. 1. An edible adhesive sprinkle sideliner made with cake sprinkles sealed inside two thin layers of gelatin which is applied to the side surfaces of a buttercream frosted cake for decoration purposes.2. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin is selected from the group nonpareils claim 1 , cylinder sprinkles claim 1 , dragée claim 1 , and shaped sprinkles.3. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin are spread in a complete claim 2 , fiat layer with minimal space between the sprinkles.4. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin are arranged in specific characters or designs.5. The edible adhesive sprinkle sideliner of wherein the edible adhesive sprinkle sideliner is applied by wrapping it exactly once around the side surfaces of a buttercream frosted cake.6. The edible adhesive sprinkle sideliner of Wherein the form factor of the edible adhesive sprinkle sideliner is a rectangular sheet of material.7. The edible adhesive sprinkle sideliner of wherein the form of the edible adhesive sprinkle sideliner is a roll of edible material.8. The edible adhesive sprinkle sideliner of wherein the roll of edible material is packaged around a plastic spool. Not ApplicableNet ApplicableNot ApplicableThe present invention relates to an edible adhesive sideliner containing cake sprinkles for covering and decorating the side surfaces of a buttercream frosted cake.In confectionery, while ...

Food product and method of preparation

A food product is prepared by completely baking a base and spreading a separately sautéed topping mixture thereover just prior to serving. The base or “crust” includes a bread dough on which oil is drizzled and cheese fragments are spread prior to baking to a preparation completion point. Concurrent with baking of the base, a topping mixture is sautéed, preferably timed to be completed at the same time as the base is fully baked, and is spread on the completely baked base. After optionally being garnished, the resulting food product is promptly served.

CANDY IN ORIGINAL PACKAGE

Production of confectionery products, namely candies having various fillings, preferably chocolate, caramel, jelly, other fillings. Wrap decoration operations are reduced and by using shapes and colors of the wrapped candy as a base for the image on the wrap, reducing material consumption. Accurate alignment of the candy and the image fragments improves the composite image. The body is covered with a glaze coating and wrapped with a transparent material, having a stylized image, the side face and the end faces of the wrap being connected. The wrap includes inner and outer layers. The inside of the outer layer and/or the outside of the inner layer comprises colored image fragments that make up the stylized image on the wrap. The candy body can be ball-shaped, presenting a three-dimensional configuration on the wrap. The body glaze coating forms can provide color to the wrap stylized image. The joint strength of the wrap ends is lower than that of its side face. The wrap can be opened from its end face by applying pressure to the wrap and removing the candy body from the end face by holding the outer surface of the wrap. 1. A candy comprising a ball-shaped candy body made from a candy mass and covered with a sugar glaze coating with the thickness of 0.5-2.5 mm; a wrap produced of a transparent material having a stylized image thereon in which the candy body is wrapped by connecting the side face and the end faces of the wrap; wherein the wrap comprises two transparent layers—an inner layer and an outer layer; on the inside of the outer layer and/or on the outside of the inner layer image fragments are printed and colored at least in one color and having a shape and dimensions corresponding to the respective fragments of the stylized image on the wrap; wherein the candy body is intended to create a three-dimensional configuration of the stylized image on the wrap , and a color of the glaze coating of the candy body forms a part of the color of the stylized image on the ...

INKJET PRINTING WITH EDIBLE INK

The present invention relates generally to printing processes. In particular the invention relates to processes for printing with edible inks. An aspect of the invention relates to printing an edible ink onto a material using an inkjet printing device. The material may be an edible material. The ink may comprise a colourant, at least 30% water, at least 25% carbohydrate sweeteners and be free from both diols and triols. A further aspect of the invention is a printed foodstuff obtainable by the process of printing edible ink onto a material. 1. Process for printing on a material comprising applying an edible ink onto the material using an inkjet printing device , wherein the ink comprises a colorant , at least 30 wt. % water , at least 25 wt. % carbohydrate sweetener and the ink is free from both diols and triols.2. A process according to wherein the material is an edible material3. A process according to wherein the carbohydrate sweetener is selected from the group consisting of monosaccharides claim 1 , disaccharides claim 1 , oligosaccharides claim 1 , sugar alcohols and combinations thereof.4. A process according to wherein the carbohydrate sweetener comprises at least two different saccharide compounds.5. A process according to wherein the ink is free from monohydric alcohols.6. A process according to wherein the viscosity of the ink at 30° C. is between 3 and 40 mPa·s.7. A process according to wherein the colorant is derived from natural sources.8. A process according to wherein the colorant is selected from the group consisting of annatto claim 1 , carmine claim 1 , copper chlorophyllin claim 1 , spirulina claim 1 , rice starch claim 1 , vegetable carbon claim 1 , betalains claim 1 , anthocyanins claim 1 , beta-carotenes claim 1 , caramel claim 1 , malt claim 1 , paprika claim 1 , lutein claim 1 , turmeric and combinations thereof.9. A process according to wherein the water content of the ink is between 30 wt. % and 60 wt. % and the carbohydrate sweetener ...

STICKER KIT FOR MAKING CUSTOMIZED PARTY WARE AND METHODS OF MAKING AND USING THE SAME

A sticker kit configured for use in custom decorating party ware items, including tableware items, such as plates, on which food can be served. Related embodiments include a method for producing such a sticker kit and a method for producing customized party ware using such a sticker kit. In one embodiment, the sticker kit includes at least one food grade safe decorative sticker that is formatted or configured (in size and shape) to be secured over the surface of a corresponding plate, bowl, platter or other tableware item for contact with food being served thereon. A do-it-yourself (“DIY”) user can apply the stickers to stock party ware items of any color or style selected by the DIY user to create custom decorated party ware. 1. A sticker kit for making custom decorated party ware , said sticker kit comprising:at least one sticker sheet comprising at least one sticker having one or more decorative elements thereon, wherein at least one of said at least one stickers is a food grade safe sticker configured to be secured over the surface of a tableware item for contact with food being served thereon.2. The sticker kit of claim 1 , wherein said food grade safe sticker comprises one or more decorative elements printed thereon with food grade safe inks or dyes.3. The sticker kit of claim 1 , wherein said food grade safe sticker comprises a food grade safe coating over said one or more decorative elements.4. The sticker kit of claim 1 , wherein said at least one sticker is removable from said sticker sheet and is configured to be secured to a party ware item to decorate the party ware item.5. The sticker kit of claim 1 , wherein said at least one sticker is removable from said sticker sheet and corresponds in shape to a portion of a party ware item on which the sticker may be secured to decorate the party ware item.6. The sticker kit of claim 1 , wherein said food grade safe sticker is configured to be secured to a portion of a top surface of a plate.7. The sticker kit of ...

Method for producing confectionery

The present invention relates to a method for producing confectionery comprising the following method steps: producing a long-life bakery product, the long-life bakery product being provided with at least one surface for applying a mass comprising chocolate or fat-based glaze, producing the mass comprising chocolate or fat-based glaze, applying a binder in a liquid phase or in a gaseous phase to the surface, and applying the mass comprising chocolate or fat-based glaze to the surface wetted with the binder.

PAINT BY CANDY MOSAIC AND KIT

A kit for making a mosaic design using multiple pieces of like sized and shaped pieces of candy is disclosed. The kit comprises a matrix holder comprising a plurality of enclosed wall spaces arranged in regular array, and a supply of candies which can be of an ovoid size and shape of so-called jelly beans. The mosaic spaces are sized and shaped to accept these candies. Some of the candies can be of a variety of colors or can otherwise have visual appearances differing from other candies. When the candies are arranged within the matrix, an artistic mosaic picture is presented. In effect, the kit user has, by the choice and arrangement of candy colors, painted an image. 1. A kit for making a mosaic design using multiple pieces of like sized and shaped pieces of candy , the kit comprising , in combination ,a matrix holder comprising a plurality of walls defining enclosed wall spaces arranged in a regular array, each enclosed wall space having a size and shape substantially like the size and shape of adjacent enclosed wall spaces,the kit further comprising a plurality of candies,each candy having a size and shape substantially like the size and shape of other candies and formed to fit within the matrix enclosed wall spaces,at least some of the candies having a visual appearance differing from other candies whereby to permit the kit user to form a mosaic design in the matrix with the candy.2. A kit according to wherein said candies are ovoid in shape.3. A kit according to wherein said candies vary in color.4. A kit according to wherein said matrix holder is metal.5. A kit according to wherein said matrix holder is translucent plastic.6. A kit according to further including an app associated with the kit claim 1 , the app being capable of creating an image design for use with the matrix and the candies.7. A method of making a mosaic design comprising the steps of:providing a matrix holder comprising a plurality of enclosed wall spaces arranged in a regular array,each ...

BLOOM RESISTANT FROZEN BAKERY PRODUCTS

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts. 121.-. (canceled)22. A doughnut frosting resistant to sugar bloom , consisting essentially of:sugar, fat, water, and stabilizer,at least 2.8 wt % to about 15 wt % maltodextrin,a water activity that is at least 0.802, anda viscosity of about 22 Pascal-second to about 27 Pascal-second,wherein when the doughnut frosting is in contact with a doughnut, the percent difference in moisture content between the doughnut and the doughnut frosting is from about −6% to about 1.5% and initial sugar bloom does not occur on the doughnut until after 61 days.23. The doughnut frosting of claim 22 , wherein the doughnut is a cake doughnut and the initial sugar bloom does not occur on the cake doughnut until after 90 days.24. The doughnut frosting of claim 22 , wherein the doughnut is a yeast doughnut and the initial sugar bloom does not occur on the yeast doughnut until after 61 days.25. The doughnut frosting of claim 22 , wherein the doughnut is frozen.26. The doughnut frosting of claim 22 , wherein the water activity of the frosting ranges from 0.802 to 0.818.27. The doughnut frosting of claim 22 , wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.28. A doughnut frosting resistant to sugar bloom claim 22 , consisting essentially of:sugar, fat, water, and stabilizer,at least 2.8 wt % to about 15 wt % maltodextrin,a water activity that is at least 0.802,and a viscosity of about 22 Pascal-second to about 27 Pascal-second,wherein when the doughnut frosting is in contact with a doughnut, the percent difference in moisture content between the doughnut and the doughnut frosting is from about −4% to about 1% and initial sugar bloom does not occur on the doughnut until after 61 days.29. The doughnut frosting of claim 28 , wherein the water activity of the frosting ranges from 0.802 to 0 ...

Emulsion base for the preparation of icings and fillings

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

Printing on Multi-Layered, Hollow, Chocolate Figures

The present invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised in that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing. 111-. (canceled)12. Multi-layered , hollow , chocolate figure , comprising two halves , wherein at least one half of the figure is printed in one or more types of edible color preparation , applied by pad printing , wherein the figure has an average wall thickness of between 2 and 5 mm.13. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the printing consists of one or more colors.14. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the print has an average thickness of between 50 and 200 micron.15. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the foundation layer of the figure is substantially milk chocolate.16. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure depicts an animal claim 12 , a person or a mythical figure.17. Multi-layered claim 12 , hollow claim 12 , chocolate figure claim 12 , according to claim 12 , wherein the printing provides expression to the figure.18. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure has been manufactured by providing of one half of the hollow claim 12 , chocolate figure with one or more types of edible color preparations by means of an elastic pad claim 12 , wherein the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mold-half during printing.19. Display provided with hollow claim 12 , chocolate figures according ...

WHOLE GRAIN SYRUPS AND FLOURS

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+). 1. A syrup , derived from whole grain or a whole grain flour , the syrup having a composition comprising:less than 25% of monosaccharides and disaccharides in a dry weight basis;greater than 55% of oligosaccharides in the dry weight basis;less than 20% of polysaccharides in the dry weight basis; andnon-starch derived nutritional components from a grain and present in a range of approximately 1% to approximately 15%.2. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the syrup comprises 90% to 100% of its solid components as water soluble solids.3. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the monosaccharides and disaccharides comprise a sweetness index below approximately 0.15.4. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the polysaccharides have a degree of polymerization of at least 11.5. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the non-starch derived nutritional components are selected from the group consisting of: proteins claim 1 , fats claim 1 , minerals claim 1 , cellulose claim 1 , and soluble fibers.6. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the processed seed does not contain a refined starch and has not been fermented by a microorganism.7. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the syrup ...

COATING FOR ICED OR GLAZED FROZEN FOOD PRODUCTS

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing. 2. The food product of claim 1 , wherein the resistance comprises an elimination or a substantial reduction in the loss of the surface gloss of the edible food coating after freezing and thawing that would otherwise occur in the absence of the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating.3. The food product of claim 1 , wherein the edible food coating comprises a frosting claim 1 , icing or glaze.4. The food product of claim 1 , wherein the edible food coating is a chocolate icing.5. The food product of claim 1 , wherein the food product is a bakery product.6. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating comprises shellac claim 1 , zein or a mixture thereof.7. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating comprises dewaxed orange shellac claim 1 , regular bleached shellac or refined bleached shellac.8. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating is formed from a coating composition claim 1 , wherein the coating composition further comprises one or more adjuncts selected from the group consisting of medium chain triglycerides claim 1 , vegetable oils claim 1 , acetylated monoglycerides claim 1 , propylene glycol and polyethylene glycol (PEG).10. The food product of claim 9 , wherein the edible food coating comprises a frosting claim 9 , icing or glaze.11. The food product of claim 9 , wherein the edible food coating is a chocolate icing.12. The food product of claim 9 , wherein the food product is a bakery product.13. The food product of claim 9 , wherein the edible claim 9 , ethanol soluble claim 9 , glossy film forming material coating comprises shellac claim 9 , zein or a mixture ...

Food product platform for food product printer

A food product platform, system and method for supporting a food product thereon during printing. The platform has a first surface for supporting the food product thereon, the first surface having a surface topography configured to securely support the food product thereon; and a second surface supporting an attachment mechanism for removably coupling to a reciprocal attachment mechanism on a receiving arm of a printer, wherein the attachment mechanism prevents movement of the platform with respect to the receiving arm when coupled to the receiving arm. The food product platform is removably connectable to the receiving arm manually and without the use of tools. 1. A food product platform for supporting a food product thereon , the platform comprising:a first surface for supporting the food product thereon, the first surface having a surface topography configured to securely support the food product thereon; anda second surface supporting an attachment mechanism for removably coupling to a reciprocal attachment mechanism on a receiving arm of a printer, wherein the attachment mechanism prevents movement of the platform with respect to the receiving arm when coupled to the receiving arm.2. The platform of wherein the respective attachment mechanisms are configured to engage and disengage with one another to couple the platform to the receiving arm manually.3. The platform of wherein the attachment mechanism comprises one or more tabs extending outwardly from the second surface and a wall opposite the one or more tabs providing a space therebetween for receiving the reciprocal attachment mechanism on the receiving arm.4. The platform of wherein the wall extending outwardly from the bottom surface of the platform terminates in a lip extending into the space between the wall and the one or more tabs.5. The platform of wherein the one or more tabs extend a first distance outwardly from the bottom surface of the platform and the wall extends a second distance outwardly ...

Delivery tray for food product printer

A delivery tray, system, and method for automatically delivering food product to a printer for printing on a surface of the food product. The tray has a main body having a plurality of food product support surfaces spaced apart on the main body and each food product support surface configured for supporting one of a plurality of food products thereon and the main body further comprising at least one positioning mechanism corresponding to each of the plurality of food product support surfaces and each positioning mechanism comprising at least one positioning element for guiding the loading of at least one of the plurality of food products onto the delivery tray. The tray is coupled to a motorized base for automatic movement of the tray. 1. A delivery tray for automatically delivering food product to a printer for printing on a surface of the food product , the tray comprising:a main body having a plurality of food product support surfaces spaced apart on the main body and each food product support surface configured for supporting one of a plurality of food products thereon and the main body further comprising at least one positioning mechanism corresponding to each of the plurality of food product support surfaces and each positioning mechanism comprising at least one positioning element for guiding the loading of at least one of the plurality of food products onto the delivery tray.2. The delivery tray of claim 1 , wherein the at least one positioning element of each positioning mechanism has a ⅛ inch radius at a joint between the positioning element and the main body of the delivery tray and wherein the at least one positioning element protrudes upwardly from a top surface of the main body.3. The delivery tray of claim 1 , wherein each positioning mechanism comprises two positioning elements provided in a pair.4. The delivery tray of claim 1 , wherein the food product support surfaces comprise one or more support sides for holding one or more sides of the food ...

Communion Wafer Infused with Desiccated Liquid and Method for Making Same

An integrated host, and method for manufacture, that provides an edible food product integrating a desiccated liquid. The integrated host allows a church attendee to partake in communion of both bread and wine from a single-use packaged product that avoids spillage of wine or other liquids. The integrated host helps to prevent the transmission of germs or other disease vectors and allows for communion “by viaticum” for those who are unable to attend church services in person.

FOOD-GRADE TONER

A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption. 113.-. (canceled)14. A method of creating an image on an object , the method comprising:electrostatically transferring a toner to a surface of the object, andfusing at least a portion of the toner on the surface of the object,wherein the toner consists essentially of food-grade components and comprises a thermoplastic polymer, a colorant and a triboelectric charge control additive, and wherein the thermoplastic polymer comprises at least one member from 10 a group consisting of:a copolymer of polyvinyl acetate and polyvinylpyrrolidone,a mixture of polyvinyl acetate and polyvinylpyrrolidone,polyacrylic acid cross-linked with allyl sucrose or allyl ether or pentaerythritol, poly (1-vinyl-2-pyrrolidone),poly (N-vinyl-2-pyrrolidone),gum tragacanth,a copolymer of poly-a-hydroxy carboxylic acid with a polyol, propylene glycol alginate,a fumaric acid ester,sorbitan monostearate,sorbitan tristearate,polyoxyethylene sorbitan monostearate,polyoxyethylene sorbitan tristearate, andpolyoxyethylene sorbitan monooleate.15. The method of including selectively coating parts of the surface of the object with the toner.16. The method of including biasing a toner development system used to transfer toner to the object with a voltage of a first polarity claim 14 , and biasing the object with a voltage of an opposite polarity.17. The method of including subjecting the object to a source of energy to obtain localized fusing of the toner on the object wherein claim 14 , during the fusing claim 14 , a surface temperature of the object is maintained below a melting point of the object.18. The method of including removing unfused portions of the toner: from the object.19. The method of wherein unfused portions of the toner are removed from the ...

DOUGHNUT PACKAGING ASSEMBLY

A ready-to-make unbaked doughnut doughs packaging assembly. The assembly includes a first tube housing a plurality of pre-made doughnuts tightly-packed between two endcaps, the endcaps sealed on each end of the first tube. A second tube extending through each hole of each pre-made doughnut, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with a consistent diameter to which each hole's inner diameter shares. 1. A doughnut packaging assembly of doughnut doughs , comprising:a first tube housing a plurality of doughnut doughs;the plurality of doughnut doughs sandwiched between two endcaps, the two endcaps sealed on each end of the first tube, respectively; anda second tube extending through each hole of each doughnut dough, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with an outer diameter defining an inner diameter of each hole.2. The doughnut packaging assembly of claim 1 , wherein the plurality of doughnut doughs are unadorned and unbaked.3. The doughnut packaging assembly of claim 1 , wherein the inner diameter is one-third to one-quarter of an outer doughnut diameter of each of the plurality of doughnut doughs.4. The doughnut packaging assembly of claim 1 , wherein the compact topping is frosting and/or glaze.5. The doughnut packaging assembly of claim 1 , further comprising a packet of toppings sandwiched between one of the two endcaps and the plurality of doughnuts.6. The doughnut packaging assembly of claim 5 , further comprising a tear corner along the packet of toppings.7. The doughnut packaging assembly of claim 5 , wherein the packet of toppings houses candy and/or sprinkles.8. A doughnut packaging assembly of unbaked doughnut doughs claim 5 , comprising:a first tube housing a plurality of unbaked doughnut doughs, ...

COATING COMPOSITIONS FOR CONSUMABLE ARTICLES

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 appearance, even though the sucrose content may be relatively low. 1. A composition useful for forming an opaque coating on a consumable article , wherein the composition is comprised of water , at least one sweetening agent , and at least one food grade emulsifier/foaming agent.2. The composition of claim 1 , wherein the composition either comprises no sucrose or comprises sucrose in an amount which is insufficient to render opaque a coating of the composition when dried on a consumable article in the absence of the at least one food grade emulsifier/foaming agent.3. The composition of claim 1 , wherein the at least one sweetening agent includes at least one high intensity sweetener.4. The composition of claim 1 , wherein the at least one sweetening agent includes at least one mono- and/or di-saccharide.5. The composition of claim 1 , wherein the at least one sweetening agent includes at least one polyol and/or oligomeric saccharide.6. The composition of claim 1 , wherein the composition is comprised of at least one syrup selected from the group consisting of sucrose syrups claim 1 , glucose syrups claim 1 , fructose syrups claim 1 , corn syrups claim 1 , high fructose corn syrups claim 1 , brown sugar syrups claim 1 , molasses claim 1 , honey and combinations thereof.7. The composition of claim 1 , wherein the composition is essentially free of fatty substances.8. The composition of claim 1 , wherein the composition is essentially free of gums.9. The composition of claim 1 , wherein the composition is in the form of a slurry.10. The composition of claim 1 , wherein the composition does not comprise an emulsion.11. The composition of claim ...

ICING OR COATING COMPOSITION

An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid. 1. An icing or coating composition for edible products comprising at least 30% by weight sugar and at least 20% by weight of a fat blend , wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present , and wherein S is saturated fatty acid having 12 to 24 carbon atoms , O is oleic acid and L is linoleic acid.2. Composition as claimed in claim 1 , wherein the fat blend comprises from 14 to 20% by weight SOO based on the total weight of triglycerides present.3. Composition as claimed in wherein the saturated fatty acid content of the composition is less than 40% by weight.4. Composition as claimed in claim 1 , wherein the fat blend has one or more of: an N10 of greater than 35 claim 1 , an N20 of greater than 20 claim 1 , an N25 of less than 16 and an N30 of less than 12.5. Composition as claimed in wherein the fat blend comprises palmitic acid in an amount of greater than 32% and stearic acid in an amount of from 3.5 to 5% claim 1 , based on the total C12 to C24 fatty acids present.6. Composition as claimed in ...

My Perfect Cookie

Embodiments of the invention include a simplistic cookie decorator comprised of two parts as a whole and the ability to add additional inserts for 3D level decorating. A receptor (part one) houses all the decorations and is compartmentalized by how the colors and decorations will flow through to the overlay (part two). The overlay engulfs the circumference of the cookie for stability and precision decorating. Decorations flow from the receptor down through the funnel-like holes into the moistened cookie and form the intended decoration. With the turn of the wrist, the cookie is decorated in its entirety, thus eliminating the need for hand decorating.

COATING FOR ICED OR GLAZED FROZEN FOOD PRODUCTS

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing. 123-. (canceled)24. A frozen food product comprising a bakery product substrate , a sweetened edible coating on the bakery product substrate comprising a frosting , icing or glaze , and a gloss-enhancing coating on the sweetened edible coating , the gloss-enhancing coating comprising an edible , ethanol soluble , glossy film forming material , the gloss-enhancing coating being applied before the frozen food product is frozen , the gloss-enhancing coating substantially reducing the loss of surface gloss after freezing and thawing that would otherwise occur in the absence of the gloss-enhancing coating.25. The frozen food product of claim 24 , wherein the edible claim 24 , ethanol soluble claim 24 , glossy film forming material comprises shellac claim 24 , zein or a mixture thereof.26. The frozen food product of claim 25 , wherein the edible claim 25 , ethanol soluble claim 25 , glossy film forming material comprises dewaxed orange shellac claim 25 , regular bleached shellac or refined bleached shellac.27. The frozen food product of claim 26 , wherein the edible claim 26 , ethanol soluble claim 26 , glossy film forming material comprises refined bleached shellac.28. The frozen food product of claim 24 , wherein the bakery product substrate is a donut.29. The frozen food product of claim 28 , wherein the sweetened edible coating is a chocolate icing.30. The frozen food product of claim 24 , wherein the gloss-enhancing coating further comprises one or more adjuncts selected from the group consisting of medium chain triglycerides claim 24 , vegetable oils claim 24 , acetylated monoglycerides claim 24 , propylene glycol and polyethylene glycol (PEG).31. The frozen food product of claim 30 , wherein the bakery product substrate is a donut.32. The frozen food product of claim 31 , wherein the sweetened edible coating is a chocolate icing.33. The frozen ...

ERECTING GINGERBREAD STRUCTURES USING CLIPS ASSISTING TO CONNECT ADJACENT GINGERBREAD COMPONENTS

Gingerbread structures are constructed from baked gingerbread components that typically include both upstanding wall components, and roof components that overlie some of the upstanding wall components. The present invention also relates 1) to substantially rigid clips installed to underlie, grip, connect and/or strengthen elongate joints formed between adjacent pairs of the gingerbread components; and 2) to gingerbread structures constructed from the baked gingerbread components and the substantially rigid clips. Construction of gingerbread structures is assisted by the use of the substantially rigid clips that also help to hold adjacent pairs of gingerbread components in desired assembled orientations while lines of icing set up to bond adjacent pairs of the gingerbread components that define elongate joints of the gingerbread structures. 1. A set of substantially rigid clips with each clip configured to grip at least one of a pair of adjacent gingerbread components that define an elongate joint of a gingerbread structure being constructed , with each clip also being configured to at least supportively underlie the other one of the pair of adjacent gingerbread components to assist in holding the adjacent pair of gingerbread components in desired assembled positions while at least one line of icing extending along at least one other of the elongate joints of the gingerbread structure being constructed sets up to bond adjacent gingerbread components that define said other of the elongate joints of the structure.2. The set of substantially rigid clips of wherein the set includes a plurality of base clips that are configured to underlie and grip a pair of adjacent gingerbread components that define an upstanding corner joint of the gingerbread structure being constructed.3. The set of substantially rigid clips of wherein each of the base clips is configured to define a pair of upwardly opening channels that are each capable of underlying and gripping one of the two ...

Hookah Mouthpiece System

A hookah mouthpiece system for enhancing a flavor of smoking a hookah includes a hookah that has a hose. A tube is selectively inserted into the hose and the tube is sucked on for smoking the hookah. A flavor ring is wrapped around the tube and the flavor ring is positioned in a user's mouth when the hookah is smoked. The flavor ring is infused with a flavor to enhance a flavor associated with smoking the hookah. 1. A hookah mouthpiece system having a flavored candy attached thereto wherein said system is configured to enhance a flavor of smoking a hookah , said system comprising:a hookah having a hose;a tube being selectively inserted into said hose wherein said tube is configured to be sucked on for smoking said hookah; anda flavor ring being wrapped around said tube wherein said flavor ring is configured to be positioned in a user's mouth when said hookah is smoked, said flavor ring being infused with a flavor wherein said flavor ring is configured to enhance a flavor associated with smoking said hookah.2. The system according to claim 1 , wherein said hose has a distal end with respect to said hookah claim 1 , said distal end being open.3. The system according to claim 1 , wherein said tube has a first end claim 1 , a second end and an outer wall extending therebetween claim 1 , said outer wall tapering between said first end and said second and such that said first end has a diameter being less than a diameter of said second end.4. The system according to claim 3 , wherein said first end being inserted into a distal end of said hose until said outer wall of said tube frictionally engages said hose thereby forming a fluid impermeable seal with said hose.5. The system according to claim 3 , further comprising said flavor ring being positioned around said outer wall of said tube claim 3 , said flavor ring extending from said second end toward said first end.6. A hookah mouthpiece system having a flavored candy attached thereto wherein said system is configured to ...

Anti-blooming composition

The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded, or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding, or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

Low Density Frostings and Methods

The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated. 1. A low density aerated frosting comprising:from 50 to 85 weight percent sweetening agent based on total weight frosting; at least 50 weight percent non-hydrogenated palm oil-based shortening ingredient, and', 'from about 7 to about 25 weight percent fully-hydrogenated crystal-enhancing fat ingredient, based on weight total fat ingredients;, 'from 15 to 30 weight percent total fat ingredients based on total weight frosting, the total fat ingredients exhibiting a rate of crystallization profile having a percent solid fat measurement of 22 to 35 percent at 2.5 minutes, 32 to 50 percent at 5 minutes, 39 to 52 percent at 7.5 minutes, and 39 to 55 percent at 10 minutes, and comprisingfrom about 0.5 to about 5 weight percent emulsifier based on total weight frosting; andfrom 10 to 20 weight percent water based on total weight frosting;wherein the aerated frosting has a density in a range from 0.75 to 0.90 grams per cubic centimeter.2. A frosting of wherein the fully-hydrogenated crystal-enhancing fat ingredient has an Iodine Value that is not greater than 5.3. A frosting of wherein the fully-hydrogenated crystal-enhancing fat ingredient is derived from a tropical source.4. A frosting of wherein the total fat ingredients include a room temperature solid interesterified fat.5. A frosting of wherein the total fat ingredients include interesterified palm oil.6. A frosting of wherein the total fat ingredients exhibit a rate of crystallization profile ...

Cake Molding Process and Apparatus

A kit of parts for preparing a cake includes a core mold for preparing the core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater than the core mold volume. The finishing mold is shaped to receive the core of the cake. In some examples, the finishing mold comprises a rigid support layer comprising an inner surface, and a flexible lining layer comprising an outer surface. The lining layer may be removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer. 1. A kit of parts for preparing a cake , comprising:a) a core mold for preparing a core of the cake, the core mold having a core mold volume; 'a rigid support layer comprising an inner surface and a flexible lining layer comprising an outer surface, the lining layer removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer; and', 'b) a finishing mold for finishing the cake, the finishing mold having a finishing mold volume greater than the core mold volume, the finishing mold shaped to receive the core of the cake, the finishing mold comprising'}c) a decoration accessory, the decoration accessory comprising a decorative feature formed by a feature mold therein, the decoration accessory sized to rest on a base of the finishing mold and configured to impart the decorative feature to the core of the cake when the feature mold is filled with finishing compound and the core of the cake is received in the finishing mold.2. The kit of parts of claim 2 , wherein the lining layer is fabricated from food-grade silicone.3. The kit of parts of claim 2 , wherein the lining layer has wall thickness of between about 0.10 inches and about 0.15 inches.4. The finishing mold of claim 2 , wherein the support layer comprises a plurality of sections ...

Kit and Method for Making a Smash Cake

A kit and method of use thereof are provided for making a smash cake. The kit includes a mallet, at least one mold, a quantity of shell-making material, and a plurality of confectioneries. Additionally, the kit may include at least one plate. The mallet allows a user to smash the smash cake. The at least one mold allows a cake shell to be formed. The quantity of shell-making material is used to create a cake shell of the smash cake. The plurality of confectioneries may be cookies, candies, and the like. The plurality of confectioneries is used to fill the smash cake. The quantity of shell-making material is poured about the at least one mold and then hardened into a cake shell. The cake shell is filled with the plurality of confectioneries and then placed on the at least one plate. The smash cake is then smashed with the mallet. 1. A method for making a smash cake , the method comprises the steps:(A) providing a mallet, at least one mold, at least one plate, a quantity of shell-making material, and a plurality of confectioneries;(B) pouring the quantity of shell-making material in a liquid state about the at least one mold;(C) hardening the quantity of shell-making material in the liquid state into a cake shell by lapsing a specified period of time, wherein the cake shell includes a shell opening;(D) separating the cake shell from the at least one mold;(E) placing the plurality of confectioneries within the cake shell;(F) positioning the at least one plate across the shell opening in order to retain the plurality of confectioneries within the cake shell;(G) presenting the cake shell on the at least one plate while retaining the plurality of confectioneries within the cake shell; and(H) smashing the cake shell with the mallet.2. The method for making a smash cake claim 1 , the method as claimed in comprises the step:melting the quantity of shell-making material into the liquid state before step (B).3. The method for making a smash cake claim 1 , the method as claimed ...

MULTI-TEXTURED LAYERED FOOD PRODUCTS AND METHODS OF MAKING TO MAINTAIN TEXTURE WITHOUT THE USE OF A BARRIER

A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer. 1. A multilayer edible product comprising:a first layer having a water activity from 0.20 to 0.40; anda second layer having a water activity greater than 0.75; whereinthe first layer comprises at least 20 wt % of high-melting fats and mitigates moisture migration from the second layer to the first layer.2. The multilayer edible product of claim 1 , wherein the first layer comprises crumb particulates claim 1 , a compound coating claim 1 , and a fat source.3. The multilayer edible product of claim 2 , wherein the first layer comprises from 50 wt % to 70 wt % of the crumb particulates claim 2 , from 10 wt % to 30 wt % of the compound coating claim 2 , and from 10 wt % to 30 wt % of the fat source.4. The multilayer edible product of claim 2 , wherein the fat source comprises palm kernel oil claim 2 , coconut oil claim 2 , cocoa butter claim 2 , palm oil claim 2 , anhydrous milk fat claim 2 , propylene glycol claim 2 , glycerin claim 2 , glycerol claim 2 , chocolate claim 2 , fractionated palm oil claim 2 , double fractionated palm oil claim 2 , fully hydrogenated coconut palm and palm kernel oils claim 2 , interesterified vegetable oil claim 2 , partially hydrogenated oil claim 2 , animal fat claim 2 , shortening claim 2 , or combinations thereof5. The multilayer edible product of claim 2 , wherein the crumb particulates comprise fragments of one or more grain-based carbohydrate elements.6. The multilayer edible product of claim 5 , wherein the crumb particulates comprise breadcrumbs claim 5 , cake crumbs claim 5 , cookie crumbs claim 5 , crackers claim 5 , or combinations thereof.7. The multilayer edible product of claim 2 , wherein the compound coating comprises edible high-melting fat and ...

COATED STUFFED PRETZEL AND METHOD OF MAKING A COATED STUFFED PRETZEL FROM AN ALREADY BAKED PRETZEL

A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion. 1. A coated stuffed pretzel comprising:a pretzel that has already been baked and the pretzel having a first surrounding pretzel wall that defines a first pretzel opening;chocolate and a filling and the first pretzel opening is stuffed with the chocolate and filling and the chocolate encases the filling;an outer layer of chocolate that encases the entire pretzel including the chocolate that encases the filling disposed in the first pretzel opening.212. The coated stuffed pretzel according to claim wherein the pretzel has:a) a second surrounding pretzel wall that defines a second pretzel opening, and the pretzel has a third surrounding wall that defines a third pretzel opening,b) a cross portion from which extends a first arm portion and a first curved portion, and the first arm portion extends to and merges with the first curved portion at a first junction portion, and a second arm portion and a second curved portion extend from the cross portion, and the second arm portion extends to and merges with the second curved portion at a second junction portion,c) a handle portion that extends to ...

Cake molding process and apparatus

A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater than the core mold volume. The finishing mold is shaped to receive the core of the cake. In some examples, the finishing mold comprises a rigid support layer comprising an inner surface, and a flexible lining layer comprising an outer surface. The lining layer may he removably receivable within the support layer such that the outer surface of the lining layer faces and contacts the inner surface of the support layer.

BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME

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 mixture and then baked. 120-. (canceled)21. A method for making a plurality of bourbon soaked pretzel pieces comprising:breaking a pretzel into a plurality of bite sized pieces of uncoated pretzel;melting a first amount of butter and a first amount of brown sugar to produce a first butter mixture;adding a first amount of garlic powder and a first amount of cayenne to a first amount of bourbon to produce a first bourbon mixture;adding the first bourbon mixture to the first butter mixture;whisking the first butter mixture and the first bourbon mixture together to create a first butter-bourbon mixture;pouring the first butter-bourbon mixture on the plurality of pieces of uncoated pretzel;tossing the pieces of uncoated pretzel in the first butter-bourbon mixture until essentially all of the butter-bourbon mixture is coated on the pieces of pretzel to produce a plurality of pieces of coated pretzel;baking the pieces of coated pretzel in a convection oven for about 15 minutes at 250° F.;placing the pieces of coated pretzel in a room temperature environment;baking the pieces of coated pretzel in a convection oven for about 10 minutes at 250° F.;melting a second amount of butter and a second amount of brown sugar to produce a second butter mixture;adding a second amount of garlic powder and a second amount of cayenne to a second amount of bourbon to produce a second bourbon mixture;adding the second bourbon mixture to the second butter mixture;whisking the second butter mixture and the second bourbon mixture together to create a second butter-bourbon mixture;pouring the second butter-bourbon mixture on the pieces of coated pretzel;tossing the pieces of ...

Reduced Sugar Pre-Sweetened Breakfast Cereals Comprising Tri- and Tetra Saccharides and Methods of Preparation

A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose. 1. A method of preparing a reduced-sugar food product comprising:providing a food base;coating the food base with the reduced-sugar slurry, wherein the reduced-sugar slurry includes: 70% or less, but greater than zero, sucrose, 5-99% of a mixture of tri-saccharides and tetra-saccharides, 0.01-2% of at least one high potency sweetener, and 1-15% of at least one sugar alcohol, and 40% or less of at least one triglyceride;admixing the food base and slurry; anddrying the food product.2. The method of claim 1 , further comprising:providing the food base in the form of a cereal base;providing adjuvant ingredients including vitamins, minerals, and flavors;admixing the cereal base, reduced-sugar slurry and adjuvant ingredients to make a R-T-E cereal as the food product; andpackaging the R-T-E cereal after drying the food product.3. The method of claim 2 , further comprising:providing the cereal base at a dry weight basis of 50-75%;coating the cereal base with the reduced-sugar slurry, said reduced-sugar slurry having a weight basis of 25-50%; andproviding the adjuvant ingredients at a dry weight basis of less than or equal to 2%.4. The method of claim 3 , further comprising claim 3 , in coating the cereal base claim 3 , heating the reduced-sugar slurry to 93-149° C.5. The method of claim 4 , wherein the reduced-sugar slurry is heated to 95-127° C.6. The method of claim 5 , wherein the reduced-sugar slurry is heated to 110-121° C.7. The method of claim 3 , further comprising: after admixing the base claim 3 , ...

Bloom resistant frozen bakery products

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

COATED FOOD PRODUCTS

A method of manufacture of a microwave or thermally reheatable or cookable food product comprising the steps of: providing a solid or solidified substrate; applying two or more coating compositions to the substrate to produce a coated substrate. At least one of the coating compositions includes ethylcellulose. 1. A method of manufacture of a microwave or thermally reheatable or cookable food product comprising the steps of:providing a solid or solidified substrate;applying two or more coating compositions to the substrate to produce a coated substrate;wherein at least one of the coating compositions comprises ethylcellulose.2. The method as claimed in claim 1 , wherein at least one of the coating compositions that is applied to the substrate contains at least 50 wt % particulate farinaceous component.3. The method of claim 1 , wherein the production of the coated substrate comprises the successive steps of:applying a first aqueous coating to the substrate;applying an inner coating layer comprising ethylcellulose, a particulate farinaceous component and, optionally, one or more further edible ingredients to form an ethylcellulose coated core;applying a second aqueous coating to the ethylcellulose coated core; andapplying a coating particulate farinaceous component to form a breaded product.4. The method of claim 3 , wherein the method additionally comprises the steps of frying the coated substrate and freezing the fried coated substrate.5. The method of claim 4 , wherein the coating composition containing ethylcellulose is applied as a boundary layer between a baked farinaceous substrate and a covering or a filling having a water activity of more than 0.8.6. The method of claim 1 , wherein the coating composition containing ethylcellulose is applied as a boundary layer between a baked farinaceous substrate and a covering or a filling having a water activity of more than 0.8.7. The method of claim 3 , wherein the second aqueous coating is not a batter and contains ...

ANTHOCYANIN COLOURING COMPOSITION

The present invention relates generally to the field of colouring compositions. One aspect of the invention is a colouring composition having a blue colour. In particular, the present invention relates to a colouring composition having a blue colour wherein the composition comprises anthocyanins, metal ions, and at least one stabilizer. The metal ions are selected from Al(III), Ca(II), Cu(II), Fe(II), Fe(III), Mg(II), Mn(II), Zn(II) and combinations thereof; while the stabilizers are selected from tannic acid and phospholipids. The invention provides for example a composition comprising the colouring composition and also provides for the use of the colouring composition to colour a food, a nutritional formulation, a food supplement, a beverage, an ink or a pharmaceutical product. A further aspect of the invention is a method of preparing a blue colouring composition. 1. A coloring composition having a blue color wherein the composition comprises: at least one anthocyanin; metal ions selected from the group consisting of Al(III) , Ca(II) , Cu(II) , Fe(II) , Fe(III) , Mg(II) , Mn(II) , Zn(II) and combinations thereof; and at least one stabilizer selected from the group consisting of tannic acid and phospholipids.2. A coloring composition according to wherein the pH of the coloring composition is less than 7.3. A coloring composition in accordance with claim 1 , wherein the anthocyanin is from a natural source.4. A coloring composition in accordance with claim 1 , wherein the anthocyanin is added in the form of: a plant material; or an extract of plant material.5. A coloring composition in accordance with claim 4 , wherein the plant material is selected from the group consisting of red cabbage claim 4 , red onion claim 4 , purple sweet potato claim 4 , grape claim 4 , cranberry claim 4 , strawberry claim 4 , raspberry claim 4 , chokeberry claim 4 , black soybean claim 4 , blackcurrant claim 4 , elderberry claim 4 , hibiscus claim 4 , radish claim 4 , blueberry claim 4 ...

Icing composition comprising mannitol particles for bakery products

The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 μm; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: −50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; −0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

BASE EMULSION FOR THE PREPARATION OF ICINGS, FILLINGS AND TOPPINGS

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability. 125-. (canceled)26. An oil-and-water emulsion , comprising an aqueous phase and an oil phase , the emulsion comprising:(a) 15-40 wt. % water;(b) 30-60 wt. % oil;(c) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;(d) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.27. The emulsion according to claim 26 , wherein the emulsion comprises 18-36 wt. % water.28. The emulsion according to claim 26 , wherein the emulsion comprises 35-55 wt. % oil.29. The emulsion according to claim 26 , wherein the oil has a solid fat content at 20° C. (N20) of less than 20%30. The emulsion according to claim 26 , wherein the cyclodextrin is alpha-cyclodextrin.31. The emulsion according to claim 26 , wherein the emulsion comprises 15-40 wt. % saccharides.32. The emulsion according to claim 26 , wherein the emulsion comprises at least 12 wt. % monosaccharides.33. The emulsion according to claim 26 , wherein the emulsion comprises at least 60% monosaccharides by weight of the saccharides.34. The emulsion according to claim 33 , wherein the emulsion comprises at least 70% monosaccharides by ...

Grabble snack balls with a cookie taste

Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core is at least partially surrounded with a coating on the basis of finely ground cookies, and a fat phase, wherein at most 10% wt of the particles of the ground cookies have a particle size which is greater than 100 μm, the fat phase has a solid fat content (SFC) at 20° C. of at least 30 weight % and a solid fat content at 35° C. of at most 15 weight %.

LOW DENSITY FROSTINGS AND METHODS

The invention relates to low density ready-to-spread frosting compositions and related methods. 119-. (canceled)21. A frosting of containing less than 2 weight percent trans fat.22. A frosting of wherein the non-hydrogenated palm oil-based shortening ingredient has a solid fat content profile that falls within the following ranges of percent solid fat: from about 47 to 63 percent at 10 degrees C. claim 20 , from about 20 to 40 percent at 20 degrees C. claim 20 , from about 4 to 21 percent at 30 degrees C. claim 20 , up to about 12 percent at 40 degrees C.23. A frosting of wherein the non-hydrogenated palm oil-based shortening ingredient exhibits a Mettler Drop Point that ranges from about 90 degrees Fahrenheit to about 130 F.24. A frosting of wherein the total fat ingredients include at least 90 weight percent of a blend of the non-hydrogenated palm oil-based shortening ingredient and the room temperature solid partially-hydrogenated fat claim 20 , based on the weight of the total fat ingredients.25. A frosting of wherein the room temperature solid partially-hydrogenated fat has a solid fat content profile of that falls within the following ranges of percent solid fat: from about 75 to about 100 percent at 10 degrees C. claim 20 , from about 65 to about 90 percent at 20 degrees C. claim 20 , from about 30 to about 55 percent at 30 degrees C. claim 20 , and from about 0 to about 20 percent at 40 degrees C.26. A frosting of wherein the room temperature solid partially-hydrogenated fat has a Mettler Drop Point in a range from about 95 F to about 130 F.27. A frosting of wherein the total fat ingredients include 5 to 20 weight percent of the room temperature solid partially-hydrogenated fat.28. A frosting of wherein the total fat ingredients containfrom 80 to 95 weight percent of the non-hydrogenated palm oil-based shortening ingredient, which contains at least 90 weight percent whole palm oil, palm stearin, or a combination thereof, andfrom 5 to 20 weight percent room ...

LOW DENSITY FROSTINGS AND METHODS

The invention relates to low density ready-to-spread frosting compositions and related methods. 2. (canceled)3. A frosting of wherein the non-hydrogenated palm oil-based shortening ingredient has a solid fat content profile that falls within the following ranges of percent solid fat: from about 47 to 63 percent at 10 degrees C. claim 1 , from about 20 to 40 percent at 20 degrees C. claim 1 , from about 4 to 21 percent at 30 degrees C. claim 1 , up to about 12 percent at 40 degrees C.4. A frosting of wherein the non-hydrogenated palm oil-based shortening ingredient exhibits a Mettler Drop Point that ranges from about 90 degrees Fahrenheit to about 130 F.5. A frosting of wherein the total fat ingredients include at least 90 weight percent of a blend of the non-hydrogenated palm oil-based shortening ingredient and the crystal-enhancing fat ingredient claim 1 , based on the weight of the total fat ingredients.6. A frosting of wherein the crystal-enhancing fat ingredient has a solid fat content profile of that falls within the following ranges of percent solid fat: certain temperatures: from about 75 to about 100 percent at 10 degrees C. claim 1 , from about 65 to about 90 percent at 20 degrees C. claim 1 , from about 30 to about 55 percent at 30 degrees C. claim 1 , from about 0 to about 20 percent at 40 degrees C.7. A frosting of wherein the crystal-enhancing fat ingredient has a Mettler Drop Point in a range from about 100 F to 150 F.8. A frosting of wherein the total fat ingredients include 5 to 25 weight percent of the crystal-enhancing fat ingredient selected from a fully-hydrogenated room temperature solid fat claim 1 , a room temperature solid fractionated fat claim 1 , a room temperature solid interesterified fat claim 1 , and combinations thereof.9. A frosting of wherein the total fat ingredients containfrom 80 to 95 weight percent of the non-hydrogenated palm oil-based shortening ingredient, which contains at least 90 weight percent whole palm oil, palm ...

EDIBLE CONFECTIONERY COATINGS INCLUDING CALCIUM CARBONATE

Edible coatings comprising scalenohedral calcium carbonate particles are provided. The scalenohedral calcium carbonate particles can act as a white pigment to impart white color properties to the edible coatings, or to opacify edible coatings to act as a substrate to subsequent layers containing colors. 1. An edible coating , comprising scalenohedral calcium carbonate particles in an amount of from about 1 wt-% to about 30 wt-% by weight of coating.2. The edible coating of claim 1 , wherein the scalenohedral calcium carbonate particles are present in an amount of from about 10 wt-% to about 15 wt-%.3. The edible coating of claim 1 , wherein the scalenohedral calcium carbonate particles have a median particle size of from about 0.5 μm to about 5 μm.4. The edible coating of claim 1 , wherein the scalenohedral calcium carbonate particles have a median particle size of from about 1.5 μm to about 3 μm.5. The edible coating of claim 1 , wherein the lightness value L* and chroma value C* are increased by about 1 compared to the values of the edible coating that does not contain an opacifier.6. The edible coating of claim 1 , wherein the coating comprises sugar.7. The edible coating of claim 1 , wherein the coating comprises a polyol.8. The edible coating of claim 1 , further comprising a colorant.9. A food product containing an edible color-free coating comprising scalenohedral calcium carbonate wherein the lightness value L* of the edible color-free coating is at least about 65.10. The food product of claim 9 , wherein the food product is a confectionery product.11. The confectionery product of claim 10 , wherein the confectionery product is a hard-panned candy.12. The confectionery product of claim 10 , wherein the confectionery product is a soft-panned candy.13. The edible coating of claim 1 , wherein the lightness value L* and chroma value C* are increased by about 1 compared to the values of the edible coating that does not contain an opacifier.14. A method of edible ...

FLAVORED FLATBREAD

Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described. 1. A method for making a flavored flatbread comprising:{'sup': '3', 'providing a cooked flatbread having first and second major surfaces and a thickness of from about 1 to about 10 mm and a density of from about 0.1 to about 0.5 g/cm;'}docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread;{'sup': '2', 'applying an egg containing liquid mixture to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per cmlinear surface area of the docked cooked flatbread to provide a coated flatbread; and'}cooking the coated flatbread to provide a cooked flavored flatbread.2. The method of claim 1 , wherein the cooked flatbread has a thickness of from about 1.5 to about 8 mm claim 1 , or has a thickness of from about 2 to about 6 mm.3. The method of claim 1 , wherein the cooked flatbread has density of from about 0.2 to about 0.4 g/cm.4. The method of claim 1 , wherein the cooked flatbread has been docked to impart a plurality of holes into the first and second major surfaces of the cooked flatbread.5. The method of claim 1 , wherein the holes have a longest width dimension of from about 1 to about 4 mm claim 1 , and a longest depth dimension of from about 5 to about ...

POWDER FOR BROWNING FOOD SURFACES

A powder for coloring a food product or a food product surface when heated, the powder containing a plant extract, a chemical base, and a carrier. The plant extract contains a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. 1. A food product comprising a powder comprising a chemical base that is 5 to 40 wt. % of the powder , wherein the powder remains in a powdered form , the food product further comprising a carrier and a plant extract comprising a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of the at least one aromatic ring.2. The food product of which is a dough product.3. The food product of claim 1 , wherein the food product is frozen.4. The food product of claim 1 , wherein the compound is selected from the group consisting of catechin claim 1 , epicatechin claim 1 , (epi)catechin-gallate claim 1 , caffeic acid claim 1 , chlorogenic acid claim 1 , rosmarinic acid claim 1 , quercetin claim 1 , caftaric acid claim 1 , rutin and mixtures thereof.5. The food product of claim 1 , wherein the plant extract comprises 4-70 wt. % of the compound.6. The food product of claim 1 , wherein the plant extract is an extract from a plant selected from the group consisting of tea claim 1 , grape seed claim 1 , onion claim 1 , coffee claim 1 , artichoke claim 1 , chicory claim 1 , rosemary claim 1 , oregano claim 1 , basil claim 1 , apple claim 1 , eggplant claim 1 , grape claim 1 , pear claim 1 , plum claim 1 , potato claim 1 , sunflower claim 1 , and combinations thereof.7. The food product of claim 1 , wherein the chemical base is selected from the group consisting of sodium bicarbonate claim 1 , sodium or potassium hydroxide and calcium carbonate.8. The food product of claim 1 , wherein the carrier is flour.9. The food product of claim 8 , wherein the flour is selected from the group consisting of wheat claim 8 , corn ...

IMPROVED EDIBLE INK FORMULATIONS INCLUDING CALCIUM CARBONATE

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products. 1. An edible ink formulation , comprising scalenohedral calcium carbonate particles , and an alcohol and an aqueous solvent , wherein the edible ink formulation , when applied as a film , exhibits a print durability score of less than 70.2. The edible ink formulation of claim 1 , wherein the applied film is a wet film having a thickness of about 60 μm or less.3. The edible ink formulation of claim 1 , wherein the applied film is a dried film having a thickness of about 30 μm or less.4. The edible ink formulation of claim 1 , wherein the calcium carbonate particles are present in an amount of from about 10 wt-% to about 30 wt-%.5. The edible ink formulation of claim 1 , wherein the dried print has print durability score of less than 10.6. The edible ink formulation of claim 5 , wherein the dried print has an overall print rating of greater than 4.7. The edible ink formulation of claim 1 , wherein the alcohol aqueous solvent comprises a high molecular weight alcohol and a low molecular weight alcohol in a ratio of greater than about 1:1.8. The edible ink formulation of claim 1 , further comprising a binder.9. The edible ink formulation of claim 8 , wherein the binder is selected from hydroxypropylmethylcellulose (HPMC) claim 8 , hydroxypropylcellulose (HPC) claim 8 , methylcellulose claim 8 , shellac claim 8 , polyvinylpyrrolidone claim 8 , or sodium carboxymethylcellulose (NaCMC).10. The edible ink formulation of claim 1 , wherein the alcohol comprises one or more C2 to C6 alcohols selected from the group consisting of ...

EDIBLE BUILDING SYSTEMS AND METHODS OF USING

Edible building systems and edible connectors for constructing gingerbread-style houses are disclosed. The edible connectors are configured to interconnect edible panels to construct the gingerbread-style houses. The edible connectors include a body and a cutout portion configured to receive an edge of an edible panel. The cutout portion includes slots that can be oriented at 90° or 180° with respect to each other. The cutout portion can include retaining ridges, retaining bumps, and texturing to retain and secure the edge of the edible panel. 1. An edible connector configured to interconnect edible panels for the construction of gingerbread-style houses , the edible connector comprising:a body comprising an edible material; anda cutout portion disposed on the body, wherein the cutout portion is configured to receive and secure an edge of an edible panel.2. The edible connector of claim 1 , wherein the cutout portion comprises a first slot.3. The edible connector of claim 2 , wherein the first slot comprises a channel floor and channel walls.4. The edible connector of claim 2 , wherein the cutout portion comprises a second slot.5. The edible connector of claim 4 , wherein the second slot comprises a channel floor and channel walls.6. The edible connector of claim 5 , wherein the first slot is oriented at 90° with respect to the second slot.7. The edible connector of claim 5 , wherein the first slot is oriented at 180° with respect to the second slot.8. The edible connector of claim 1 , wherein the edible connector comprises a hard candy.9. The edible connector of claim 8 , wherein the hard candy comprises a sugar glass candy prepared by heating a sugar-based syrup to between about 146° C. and 154° C. to achieve a hard crack stage.10. The edible connector of claim 1 , wherein the cutout portion further comprises one or more of a retaining ridge claim 1 , a retaining bump claim 1 , and a texturing configured to retain the edge of the edible panel.1112-. (canceled)13. ...

Probiotic Fortified Food Products and Methods of Manufacture

The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk. 1. A method of manufacturing a probiotic fortified food productcharacterised by the step ofa) applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.2. The method of wherein the probiotic fortified food product is a bread.3. The method as claimed in any one of the above claims wherein the food product has a water activity (a) level between 0.5 to 0.9.4. The composition as claimed above wherein at least one species of probiotic micro-organism is selected from the group consisting of a lactic acid bacteria claim 1 , non-lactic acid bacteria and non-pathogenic yeast.5Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus bifidusbifidobacteriumStreptococcus thermophilus. The method as claimed in any one of the above claims wherein at least one probiotic micro-organism is selected from the group consisting of () claim 1 , claim 1 , and combinations thereof.6. The method as claimed in any one of the above claims wherein claim 1 , prior to step a) claim 1 , the composition is inoculated with the at least one micro-organism and pre-fermented in to achieve a CFU of above 7.0 log CFU ml.7. The method as claimed in any one of the above claims wherein claim 1 , prior to step a) claim 1 , the composition is inoculated with the at least one micro-organism and pre-fermented to achieve a CFU of above 9.0 log CFU ml.8. The method as claimed in either or wherein the pre-fermentation step prior to step ...

Composition and process for a one minute fresh baked cookie

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

THREE-DIMENSIONAL DECORATING SYSTEM FOR EDIBLE ITEMS

In one aspect, the present disclosure relates to decorating and printing of an edible design on a printable base media based on a user selected image. A central control device may provide, to a remote computing device, a graphical user interface for reviewing images, receive, from the remote computing device via the graphical user interface, selection of an image, generate print data based on the selected image, and transmit the print data to the remote computing device for printing with an edible media printer equipped with edible ink. 1. A method for printing three-dimensional edible media , comprising:receiving, via a network, a set of 3D printer capabilities corresponding to a 3D printing device including a platform for supporting varying types of printable base media, at least a first printhead type, and at least a first type of edible material specifically adapted to print in 3D;identifying, by processing circuitry based at least in part upon the set of 3D printer capabilities, a plurality of compatible 3D images;providing, to a user at a display device, a graphical user interface for reviewing the plurality of compatible 3D images;receiving, from a user via the graphical user interface, a selection of a 3D image of the plurality of compatible 3D images;receiving, from the user via the graphical user interface, identification of a printable base media type for application of the 3D image;generating, by the processing circuitry based upon the set of 3D printer capabilities, the printable base media type, and the 3D image, a plurality of print commands for depositing the 3D image upon a printable base media of the printable base media type, wherein the plurality of print commands include a first set of print commands for applying a first treatment to the printable base media, and a second set of print commands for applying a second treatment to the printable base media; andproviding, via the network for use by the 3D printing device, the plurality of print ...

FILM COATING COMPOSITION AND METHODS OF MAKING AND USING THE SAME

A film coating composition comprising a cellulosic polymer, an opacifying agent, and a fatty acid is disclosed herein. Also disclosed is a film coating composition comprising a cellulosic polymer, an opacifying agent, a plasticizing agent, and a polyol. The disclosed film coating compositions may be mixed with a solvent to produce a film coating suspension. The film coating suspension can be applied to a substrate, such as a nutritional supplement, pharmaceutical, tablet, capsule, softgel, granule, particle, food confectionary form, agricultural seed, and the like to form a film coating on the substrate. Methods of coating a substrate with the film coating suspensions are also provided. 1. A film coating composition comprising a film forming agent , an opacifying agent , and a fatty acid.2. The film coating composition of claim 1 , wherein the film forming agent comprises a cellulosic polymer.3. The film coating composition of claim 2 , wherein the cellulosic polymer comprises a non-ionic cellulosic polymer.4. The film coating composition of claim 3 , wherein the non-ionic cellulosic polymer comprises hydroxypropyl cellulose.5. The film coating composition of claim 1 , wherein the opacifying agent comprises precipitated calcium carbonate.6. (canceled)7. The film coating composition of claim 1 , wherein the fatty acid comprises oleic acid.8. The film coating composition of claim 1 , further comprising a second film forming agent.9. The film coating composition of claim 8 , wherein the second film forming agent comprises an ionic cellulosic polymer.10. The film coating composition of claim 9 , wherein the ionic cellulosic polymer comprises sodium carboxymethylcellulose.11. The film coating composition of claim 8 , wherein the film forming agent and the second film forming agent are present in a ratio of about 3:1 by weight.12. (canceled)13. (canceled)14. A film coating suspension comprising the film coating composition of and a solvent.15. (canceled)16. A substrate ...

Glazed Baked Snack Food Products and Glaze for Same

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.

NON-BLOOM COMESTIBLE PRODUCT

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

Hollow confectionery product

Described herein is a confectionery product () having a hollow body (A) formed by at least one first material that defines an outer surface of said product, wherein present on the outer surface is a second material, different from said first material, which reproduces a decorative element. 11010. A confectionery product () having a hollow body (A) formed by at least one first material that defines an outer surface of said product , wherein , present on the outer surface itself of said product is a second material , different from said first material , which reproduces a decorative element ,{'b': 20', '22', '20', '20', '22, 'said product being characterized in that said body comprises a first outer layer (), formed by said first material, which comes to define a prevalent portion of said outer surface, and at least one second layer (), formed by said second material, which is set internally, on said first layer, wherein said first layer () has an opening (′) that allows a portion (A) of said second layer to emerge on said outer surface, so as to form said decorative element.'}222202220. The product according to claim 1 , wherein said portion (A) is housed within said opening (′) claim 1 , and wherein said portion (A) and said opening (′) have corresponding profiles claim 1 , thus providing a mutual shape fit.32220. The product according to claim 2 , wherein the outer side of said portion (A) is flush with the outer surface of said first layer ().42220. The product according to claim 1 , wherein said second layer () coats the inner side of said first layer () totally.52220. The product according to claim 1 , wherein said second layer () coats the inner side of said first layer () only partially.61010. The product according to claim 1 , comprising a further hollow body (A) coupled to said first hollow body (A) claim 1 , said first body and said further body forming together a closed shell.7. The product according to claim 1 , wherein at least said first material is ...

BISCUIT, METHOD AND PRODUCTION PLANT FOR MANUFACTURING A BISCUIT

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method. 1. A method for preparing a biscuit comprising at least one edible piece good on at least a portion of a rough surface of a biscuit preform , said method comprising at least one baking phase (BP) and one cooling phase (AP) , following the baking phase (BP) , of the biscuit preform , wherein the method comprises at least the following steps:a. baking the biscuit preform during the baking phase (BP);b. deposition a binding agent, during a deposition phase (ATP), at least on the portion;c. application the piece good, during an application phase (ABP), at least to the portion, andd. curing the binding agent during a curing phase (AHP),whereinthe deposition of the binding agent takes place prior to the application of the piece good, andthe deposition phase (ATP), the application phase (ABP) and the curing phase (AHP) are comprised by the cooling phase (AP) and a temperature (T) of the biscuit preforme. is below a maximum deposition temperature (TATmax) and above a minimum deposition temperature (TATmin) during the deposition phase (ATP), andf. is below a maximum application temperature (TABmax) and above a minimum application temperature (TABmin) during the application phase (ABP).2. The method according to claim 1 , wherein an adjustment of at least one physicochemical property of the binding agent claim 1 , having a viscosity claim 1 , a pH value claim 1 , a Brix value or a ...

Glazed Baked Snack Food Products and Glaze for Same

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product. 1. A method for making an aqueous sugar coating comprising the steps of:sequentially combining aqueous sugar components in the following order: water, a juice concentrate, salt, and a sugar, wherein the sugar lacks cornstarch; anddissolving the aqueous sugar components to form an aqueous sugar coating substantially lacking solids, said aqueous sugar coating comprising at least 60% sugar and a juice concentrate, wherein said aqueous sugar coating comprises at least 68° Brix and greater than about 16.5% reducing sugars, and wherein said aqueous sugar coating maintains its form as a liquid substantially lacking solids, wherein said aqueous sugar coating maintains its form as a liquid substantially lacking solids at room temperatures.2. The method of wherein the aqueous sugar components are combined in a heating apparatus and the dissolving step comprises heating.3. The method of wherein the aqueous sugar components are heated while mixing for less than about 30 minutes.4. The method of wherein the method comprises a step of mixing the aqueous sugar components at about 60 Hz.5. The method of wherein the dissolving step is completed before reaching a boiling point of the aqueous sugar coating.6. The method of wherein the dissolving step is performed at a temperature of between about 135° F. to about 145° F.7. The method of wherein the dissolving step is performed under ...

COMPOSITION OR POWDER MIXTURE FOR PREPARING DECORATIVE SUGAR PASTE (FONDANT, SLIM FONDANT ORNAMENTS, FLOWERS, ELASTIC PASTE, ETC) FOR CAKE ICING AND SIMILARS AND DECORATIVE SUGAR PASTE OBTAINING METHOD

The present invention patent deals with the powder composition of decorative paste of the type ‘Fondant’ to cover cakes and the like such as ‘cupcakes’, mini-cakes, biscuit decoration or other types of decorated treats where, notably, said innovative composition powder allows the user to prepare the decorative paste in the desired proportion according to the decoration to be carried out, and, because it is said to be a powder composition, it has a much longer shelf life than those products that are ready for use on the market or homemade version, ensuring greater practicality in handling and resistance to moisture, thus enabling better quality of the resulting ‘Fondant’. The powder composition for decorative paste has the following formulation for each 1 kg: 60 to 78% refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant. The decorative paste powder composition has a moisture content of 3% to 5%. 1. Powder composition for preparing decorative sugar paste to cover cakes and the like , and method for obtaining sugar paste for decoration , more precisely , a powder composition of decorative paste like ‘Fondant’ or ‘Rolling Fondant’ to cover cakes and the like such as cupcakes , mini-cakes , cookie decoration or other types of decorated treats; characterized in that the powder composition for decorative paste has the following formulation for every 1 kg: 60 to 78% of refined sugar; 10 to 20% starch; 5 to 10% fat; 1 to 5% gum; 0.1 to 0.5% of preservatives; 9 to 16% emulsifiers; 0.1 to 1% of artificial colors and aromas identical to natural; 0.1 to 1% anti-humectant; the decorative paste powder composition has a moisture content of 3% to 5%.2. Powder composition for preparing decorative sugar paste claim 1 , according to and in a preferred option claim 1 , but not limited to it claim 1 , characterized in that the starch in the ...

SYNTHETIC EGG

Provided is a synthetic egg. A synthetic egg includes an egg shaped unitary body formed of a synthetic biodegradable material. The unitary body includes an inner volume. An aperture extends through an end of the unitary body and provides accesses to the inner volume of the unitary body. A filling material is inserted within the inner volume through the aperture. The filling material may include confetti, candy, a toy and the like. The unitary body is breakable into a plurality of non-uniform pieces and the filling material is accessed after insertion within the inner volume in response to breaking the unitary body into a plurality of non-uniform pieces. The synthetic biodegradable material may include a starch based biodegradable material. 1. A synthetic egg comprising:an egg shaped unitary body formed of a synthetic biodegradable material, the unitary body comprising an inner volume;an aperture extending through an end of the unitary body, wherein the aperture accesses the inner volume of the unitary body; anda filling material inserted within the inner volume through the aperture, wherein the unitary body is breakable into a plurality of non-uniform pieces and the filling material is accessed after insertion within the inner volume in response to breaking the unitary body into a plurality of non-uniform pieces.2. The synthetic egg of claim 1 , wherein the unitary body is a thin material having a thickness similar to a thickness of a natural egg.3. The synthetic egg of claim 1 , wherein the filling material is confetti.4. The synthetic egg of claim 3 , wherein the confetti is biodegradable.5. The synthetic egg of claim 1 , wherein filling material is candy.6. The synthetic egg of claim 1 , wherein the synthetic biodegradable material comprises a starch based material.7. A method of forming a synthetic egg claim 1 , the method comprising:providing a starch based biodegradable material; andforming a synthetic egg by a molding process using the starch based ...

FILM COATING COMPOSITION AND METHODS OF MAKING AND USING THE SAME

A film coating composition comprising a cellulosic polymer, an opacifying agent, and a fatty acid is disclosed herein. Also disclosed is a film coating composition comprising a cellulosic polymer, an opacifying agent, a plasticizing agent, and a polyol. The disclosed film coating compositions may be mixed with a solvent to produce a film coating suspension. The film coating suspension can be applied to a substrate, such as a nutritional supplement, pharmaceutical, tablet, capsule, softgel, granule, particle, food confectionary form, agricultural seed, and the like to form a film coating on the substrate. Methods of coating a substrate with the film coating suspensions are also provided. 132-. (canceled)33. A film coating composition comprising:a) about 3% to about 60% by weight hydroxypropyl methyl cellulose (HPMC);b) about 3% to about 25% by weight of polyol;c) a plasticizing agent; andd) an opacifying agent.34. The film coating composition of claim 33 , wherein the polyol is selected from the group consisting of xylitol claim 33 , maltitol claim 33 , sorbitol claim 33 , mannitol claim 33 , erythritol claim 33 , lactitol claim 33 , and combinations thereof.35. The film coating composition of claim 33 , wherein the polyol comprises xylitol.36. The film coating composition of claim 33 , wherein the polyol is present in the composition in an amount from about 5% to about 20% of the composition by weight37. The film coating composition of claim 33 , wherein the plasticizing agent comprises glycerin claim 33 , medium chain triglycerides claim 33 , propylene glycol dicaprylate/dicaprate claim 33 , polyethylene glycol claim 33 , stearic acid claim 33 , triethylcitrate claim 33 , or a combination thereof.38. The film coating composition of claim 33 , wherein the plasticizing agent is present in the composition in an amount from about 1% to about 30% of the composition by weight.39. The film coating composition of claim 33 , wherein the opacifying agent comprises ...

METHOD FOR PREPARING CRACKERS FROM ERAGROSTIS TEF FLOUR

The present disclosure relates to a method for preparing crackers from Eragrostis tef flour. The method comprises mixing Eragrostis tef flour with a liquid medium and allowing the obtained batter to stand to obtain a fermented batter. The fermented batter is then uniformly spread to a wall thickness in the range of 3 mm to 5 mm on a heated griddle to obtain a crepe with random air pockets. The crepe is placed between a pair of heated discs and an incremental axially directed pressure is applied to reduce the wall thickness in the range of 0.5 mm to 1.5 mm to obtain the cracker. The crackers prepared by the method of the present disclosure retain the nutritional properties, are palatable, easily chewable and can be used as a healthy addition to the routinely used diet.

Cooked Caramel Compositions and Related Food Products

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

COATING FOR EDIBLE CORES; SYSTEM AND PROCESS OF COATING; AND COATED PRODUCTS PREPARED THEREFROM

Isomalt hard coatings prepared from isomalt, a surfactant, and a coating binder provide good hard crunchy coating with good color without the usual stickiness problems typically associated with isomalt hard coating processes. 1. A hard isomalt coating , comprising:isomalt, a surfactant having an HLB value of greater than 10, and a coating binder.2. The hard isomalt coating of claim 1 , wherein the isomalt comprisesabout 43 to about 57 wt % 1,6-GPS and about 43 to about 57 wt % 1,1-GPM; orabout an equimolar amount of 1,6-GPS and 1,1-GPM.3. The hard isomalt coating of claim 1 , wherein the isomalt is present in an amount of about 85 to about 98 wt % dry weight of the total weight of the coating.4. The hard isomalt coating of claim 1 , wherein the surfactant hasan HLB value of greater than 12; oran HLB value of about 13 to about 18.5. The hard isomalt coating of claim 1 , wherein the surfactant is a polysorbate or a sucrose ester of fatty acid.6. The hard isomalt coating of claim 1 , wherein the surfactant is present in an amount of about 0.01 to about 0.9 wt % of the total weight of the dry coating.7. The hard isomalt coating of claim 1 , wherein the surfactant is polysorbate 60 present in an amount of 0.10 to about 0.9 wt % of the total weight of the dry coating.8. The hard isomalt coating of claim 1 , wherein the coating binder is gum arabic claim 1 , pectin claim 1 , acacia gum claim 1 , an alginate claim 1 , agar claim 1 , a carageenan claim 1 , guar gum claim 1 , xanthan gum claim 1 , locust bean gum claim 1 , gelatin claim 1 , gellan gum claim 1 , a galactomannan claim 1 , tragacanth gum claim 1 , karaya gum claim 1 , curdlan claim 1 , konjac claim 1 , chitosan claim 1 , xyloglucan claim 1 , beta glucan claim 1 , furcellaran claim 1 , gum ghatti claim 1 , tamarin claim 1 , a bacterial gum claim 1 , a modified natural gum claim 1 , propylene glycol alginate claim 1 , carboxymethyl locust bean gum claim 1 , low methoxyl pectin claim 1 , a modified cellulose claim ...

Ink on Dough-Based Articles

A dough composition is provided herein that includes an ink on an external surface of the dough composition, and a polymerized alginate layer covering at least a portion of the ink. Also disclosed are dough compositions with printed design on an outer surface. Methods of making a dough composition are also provided. 1. A decorated dough composition , comprising a dough component with at least one external surface having an ink thereon , and a polymerized alginate layer covering at least a portion of the ink.2. The decorated dough composition of claim 1 , wherein the dough composition is a dumpling claim 1 , tangyuan claim 1 , baozi claim 1 , mantou claim 1 , or noodle.3. The decorated dough composition of claim 1 , wherein the dough composition is uncooked.4. The dough composition of claim 1 , wherein the polymerized alginate layer is 0.1 mm to 3 mm thick.5. The decorated dough composition of claim 1 , wherein the polymerized alginate layer is resistant to peeling in boiling water or steam.6. The decorated dough composition of claim 1 , wherein the decorated dough composition further comprises an ink layer covering a least a portion of the polymerized alginate layer.7. The decorated dough composition of claim 6 , wherein the ink on the external surface of the dough component is a water soluble ink or a vegetable-based ink.8. The decorated dough composition of claim 1 , wherein the decorated dough composition is frozen.9. A method of making a decorated dough composition claim 1 , comprising:a. providing an uncooked dough component with an ink on an exposed surface of the uncooked dough component, andb. applying a polymerized alginate layer over at least a portion of the ink to produce the decorated dough composition.10. The method of claim 9 , wherein the uncooked dough component comprises a divalent cation claim 9 , and step b. comprises applying an unpolymerized alginate to the exposed surface of the uncooked dough component claim 9 , and allowing the divalent ...

System and Method for Coating Food Product

A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products. 1. A method of coating a food product , the method comprising:applying a first coating to an exterior of the food product;after applying the first coating to the food product, locating the food product in a dough proofer;after locating the food product in the dough proofer, applying a second coating to the exterior of the food product; andafter applying the second coating to the food product, baking the food product.2. The method of claim 1 , further comprising claim 1 , prior to applying the first coating to the food product claim 1 , applying a tacking agent to the exterior of the food product.3. The method of claim 2 , wherein applying the tacking agent to the food product includes applying an oil claim 2 , a corn syrup claim 2 , a brine or a liquid cheese to the food product.4. The method of claim 1 , wherein the food product contains dough.5. The method of claim 4 , wherein the dough includes a chemical leavening system.6. The method of claim 4 , wherein the dough is unleavened.7. The method of claim 4 , wherein the dough includes a filling.8. The method of claim 7 , wherein the filling includes a cheese claim 7 , fruit claim 7 , vegetable claim 7 , chocolate claim 7 , peanut butter or gravy.9. The method of claim 1 , wherein applying the first coating to the food product includes applying sugar to the food product.10. The method of claim 9 , wherein locating the food product in the dough proofer includes ...

Adjustable Smoothing Device for Food Products

An adjustable smoothing device is provided for smoothing and decorating a food item. The smoothing device includes a base plate, a supporting plate, a leveling unit, a block unit and a mounting plate. The supporting plate includes an elongated member. The leveling unit includes a ridge portion, a vertical member, a height adjustable leveling member and a level tightening means. The block unit is coupled to the elongated member and includes a groove portion. The block unit is connected to the leveling unit to form a smoothing assembly. The smoothing assembly and the elongated member are adaptable to rotate around the mounting plate along an axis of the base plate thereby enabling the vertical member and the height adjustable leveling member to smooth the food item positioned at the mounting plate. 1. An adjustable smoothing device for a food item comprising:a base plate having a plurality of first small rotating wheels;a supporting plate connected to the base plate includes an elongated member and a plurality second small rotating wheels;a leveling unit having a ridge portion, a vertical member, a height adjustable leveling member and a level tightening means;a block unit coupled to the elongated member includes a groove portion, the block unit being connected to the leveling unit to form a smoothing assembly; anda mounting plate connected to the supporting plate, the smoothing assembly and the elongated member being adaptable to rotate around the mounting plate along an axis of the base plate thereby enabling the vertical member and the height adjustable leveling member to smooth the food item positioned at the mounting plate;whereby the rotational movement of the smoothing assembly and the shaft provides a smooth and uniform surface to the food item.2. The adjustable smoothing device of wherein the supporting plate is connected to the base plate by inserting a central hole of the supporting plate through a raised portion of the base plate.3. The adjustable ...

CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT

A biscuit with no added sugar for consumption by children includes flour (50-70 wt. %), water (5-15 wt. %), oil (3-18 wt. %), fructooligosaccharides (0.1-10 wt. %), inulin (1-20 wt. %), fibre (0.1-5 wt. %) and optionally colourings (0.1-2 wt. %). The biscuit includes neither sucrose nor polyols. A method is for preparing the biscuit with no added sugar for consumption by children. 1. Biscuit with no added sugar for consumption by children , comprising flour (50-70 wt. %) , water (5-15 wt. %) , oil (3-18 wt. %) , fructooligosaccharides (0.1-10 wt. %) , inulin (1-20 wt. %) and fibre (0.1-5 wt. %) and wherein the biscuit is free of polyols or intense sweeteners.2. Biscuit with no added sugar for consumption by children according to claim 1 , further comprising emulsifiers (0-1 wt. %) claim 1 , common salt (0-1 wt. %) claim 1 , mineral salts (0-1 wt. %) claim 1 , vitamins (0-1 wt. %) claim 1 , flavourings (0-3 wt. %) claim 1 , raising agents (0-2 wt. %) and colourings (0-2 wt. %).3. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the flour is wheat flour claim 1 , rice flour claim 1 , corn flour claim 1 , oats claim 1 , rye and/or any mixture thereof.4. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the oil is palm oil claim 1 , sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , olive oil and/or any mixture thereof.5. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the degree of polymerisation (DP) of the fructooligosaccharides is between 2 and 8.6. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the raising agents are sodium bicarbonate claim 1 , potassium bicarbonate claim 1 , sodium metabisulphite claim 1 , ammonium bicarbonate or a mixture thereof.7. Biscuit with no added sugar for consumption by children according to claim 1 , wherein the colourings are a mixture of paprika extract and ...

Method and apparatus for manufacturing decorated ice cream confectionery items

A method and device for manufacturing an ice cream dessert that includes a built-in ice cream confectionery decoration deposited in the form of a gathered frill folded over on itself, the folds of which run alternately in one direction then in the opposite direction by extrusion from a set of moving nozzles with flattened end-piece with slot-shaped nozzle outlet placed above a moving support. The apparatus includes a source of cold ice cream composition supplying at least one extruded ribbon of ice cream composition at a temperature of −6° C. or below, a support for the set of moving nozzles which is given an oscillating movement transversely with respect to the moving support, and a mechanical device for setting the oscillating support in motion. The method can be practiced by operation of the device.

Use of powdered gum in making a coating for a confection

A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.

Shellac-based film coatings containing pearlescent pigments and edible articles coated therewith

Foods and confections having a pearlescent outer coating and enhanced visual appeal are disclosed. In certain preferred aspects, the shellac-based coatings include from about 10 to about 73% by weight of an edible shellac-based vehicle, from about 5 to about 75% by weight of a denatured alcohol, from about 2 to about 30% by weight of a pearlescent pigment, from about 0.5 to about 10% by weight of a surfactant and from about 0.5 to about 6.0% by weight of a cellulosic polymer.

Sugar-coating process

HARD CRYSTALLINE COATING, PROCEDURE TO OBTAIN IT BY GRAGEIFICATION, PROCEDURE THAT IMPROVES THE GRAGEIFICATION SPEED AND CRUNCHY STATE OF SUCH COATING, AND AGENT TO IMPROVE THE HEAVY DUTY GRAGEIFICATION RATE AND THE CROSS-DRYING STATE.

Un revestimiento cristalino duro a base de una mezcla particular de polioles, que presenta en particular la característica de poseer un estadocrujiente mejorado con respecto a los revestimientos conocidos de la técnica anterior. También seda a conocer un procediiento de obtención de esterevestimiento particular y un procedimiento mejorado de grageificación dura a base de xilitol, maltitol, lactitol o sus mezclas. A hard crystalline coating based on a particular mixture of polyols, which in particular has the characteristic of having an improved crunchiness with respect to the coatings known from the prior art. A process for obtaining this particular coating and an improved process for hard dragee based on xylitol, maltitol, lactitol or their mixtures will also be disclosed.

煮过的焦糖组合物和相关的食品

本发明涉及煮过的和未煮的焦糖浆和使用煮过的焦糖浆制备的产品，以及制备焦糖浆并将煮过的焦糖浆涂覆到食物片上的方法。

분말식품 이송장치 및 그의 작동방법

본 발명은 분말식품 이송장치에 관한 것으로, 보다 구체적으로는 가는 줄이 불규칙적으로 연결되어 줄무늬판을 구성하는 특이한 모양으로서 쉽게 찢어 먹을 수 있도록 스낵과자의 제조장치로써, 반죽물을 마찰열로 가열하면서 익혀 압출하는 압출장치와 익은 상태로 압출된 판상의 압출과자를 건조하는 건조장치와 건조된 압출과자를 상온에서 냉시키는 냉각장치와, 압출과자의 표면에 젤라틴을 분사하는 젤라틴분사장치와 젤라틴이 분사된 압출과자의 외면에 조미된 분말을 도포하는 분말식품 이송장치와 제조 완료된 압출과자를 일정크기로 절단하는 절단장치로 이루어진 줄무늬판 형상의 스낵과자 제조장치에 포함된 분말식품 이송장치에 관한 것이다.

Garlic bread manufacturing method and garlic bread using the same

Disclosed are a method for manufacturing garlic bread and a garlic bread manufactured thereby, in which minced garlic is attached to the surface of the garlic bread so that a user can feel the unique texture of garlic when eating the garlic bread, and garlic juice is soaked in the garlic bread to some extent so that the user can feel the different texture and flavor of garlic bread. According to the present invention, the method comprises the following steps: preparing bread for use in garlic bread; preparing a garlic juice sauce containing garlic; preparing a garlic sauce including garlic and pine nuts; applying the aged garlic juice sauce to the bread, waiting for a predetermined time, and applying the garlic sauce to the bread coated with the garlic juice sauce; and baking the garlic bread coated with the garlic juice sauce and the garlic sauce at a preset temperature for a preset time.

Method for producing of desert from ice cream, decorated desert, and apparatus for performing the same

FIELD: food-processing industry. SUBSTANCE: method involves producing desert from ice cream containing embedded decoration of ice cream laid in creases, said creases being laid in alternation in one direction and opposite direction. Decoration is performed using extrusion apparatus consisting of set of movable nozzles having flat tip and slot-type discharge opening. Nozzles are positioned above movable substrate. Nozzle unit is positioned above movable substrate and adapted for extrusion of sauce containing cold ice cream composition fed in the form of at least one extruded strip of ice cream composition having temperature of -6 C. Apparatus alternatively consists of support for set of movable nozzles. Vibrating motion is imparted to support in direction perpendicular to direction of movement of substrate. Apparatus is further equipped with mechanical means for driving of vibrating support. EFFECT: increased efficiency of method and apparatus allowing continuous process for decoration of product with complicated decorations to be provided. 16 cl, 8 dwg ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 319 389 (13) C2 (51) ÌÏÊ A23G 9/28 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004133965/13, 03.02.2003 (30) Êîíâåíöèîííûé ïðèîðèòåò: 23.04.2002 (ïï.1-16) EP 02076611.9 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (43) Äàòà ïóáëèêàöèè çà âêè: 10.05.2005 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 03.02.2003 (72) Àâòîð(û): ÒÎÌÀ Ðåìè (FR), ÄÞÔÎÐ Êðèñòèàí (FR), ÒÅÍÑ Æàí-Ôðàíñóà (FR) (45) Îïóáëèêîâàíî: 20.03.2008 Áþë. ¹ 8 2 3 1 9 3 8 9 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: DE 3910985 À, 18.10.1990. DE 3436578 Ñ, 09.01.1986. US 4751878 À, 21.06.1988. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 23.11.2004 2 3 1 9 3 8 9 R U (87) Ïóáëèêàöè PCT: WO 03/090549 (06.11.2003) C 2 C 2 (86) Çà âêà PCT: EP 03/01039 (03.02.2003) Àäðåñ äë ïåðåïèñêè: ...

一种半熟芝士蛋糕的制作方法

本发明公开了一种半熟芝士蛋糕的制作方法，所述方法如下：制作半熟坯体；制作蛋白面糊；经过物理杂质挑选后采用包装机打包成盒装，并在盒装内放入4粒包装好的半熟芝士，覆膜。本发明的有益效果是：兼具芝士的口感，又具有提拉米苏或是慕斯之类的绵软，口感甜香。

Crispy waffle product

FIELD: technology of food products making. SUBSTANCE: invention relates to confectionary product, which contains two external waffle layers made of liquid waffle dough, which contains: 36-39 weight % of wheat flour, 0.6-0.9 weight % of salt, 1.5-1.8 weight % of vegetable oil, 0.2-0.3 weight % of lecithin, 0.05-0.07 weight % of sodium bicarbonate, 2-10 weight % of cacao powder, 54-58 weight % of water. Method of waffle production includes mixing of liquid waffle dough with 2-10 weight % of cacao powder to viscosity measured in viscositymeter of Ford cup type by time of efflux making at least 39 sec at 18-20°C. Method of confectionary product includes mixing of liquid waffle dough with 2-10 weight % of cacao powder, liquid waffle dough baking to prepare waffle, and folding of waffles together with filling between layers. EFFECT: improvement of crispy texture of confectionary product. 17 cl, 1 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 332 011 (13) C2 (51) ÌÏÊ A21D 13/08 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003126583/13, 29.08.2003 (30) Êîíâåíöèîííûé ïðèîðèòåò: 30.08.2002 EP 02019145.8 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÐÀÔÒ ÀÐ ÝÍÄ ÄÈ, ÈÍÊ. (DE) (43) Äàòà ïóáëèêàöèè çà âêè: 20.02.2005 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 29.08.2003 (72) Àâòîð(û): ÒÀÌÅÐ Áåãóì (TR), ÖÈÂÈË Íàçìè (TR), ÊÀÌÀËÈÊÎÖÈÃÈÒ Ãîë÷èí (TR) (45) Îïóáëèêîâàíî: 27.08.2008 Áþë. ¹ 24 2 3 3 2 0 1 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 9675 U1, 16.05.1999. RU 2103881 C1, 10.02.1998. ÒÎÊÀÐÅ Ë.È. Ïðîèçâîäñòâî ìó÷íûõ êîíäèòåðñêèõ èçäåëèé. - Ì.: Ïèùåâà ïðîìûøëåííîñòü, 1977, ñ.221, 222. (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê êîíäèòåðñêîìó ïðîäóêòó, ñîäåðæàùåìó äâà íàðóæíûõ âàôåëüíûõ ñëî , îáðàçîâàííûõ èç æèäêîãî âàôåëüíîãî òåñòà, ñîäåðæàùåãî: 36-39 âåñ.% ïøåíè÷íîé ìóêè, 0,6-0,9 âåñ.% ñîëè, 1,5-1,8 âåñ.% ðàñòèòåëüíîãî ìàñëà, 0,2-0,3 âåñ.% ëåöèòèíà, 0,05-0,07 âåñ.% áèêàðáîíàòà íàòðè ...

Method for manufacturing cream bread using yogurt and cream bread using yogurt manufactured by the same

The present invention relates to a method of preparing a yogurt cream bread, and a yogurt cream bread prepared thereby. According to the present invention, the method of preparing a yogurt cream bread comprises the steps of: producing and preparing a liquid stevia extract; preparing ingredients including the liquid stevia extract, strong flour for heavy bread dough, table salt, milk powder, yogurt powder, live yeast, water, yolk, and butter, and measuring and mixing the ingredients in a predetermined weight ratio, to form a heavy bread dough; thoroughly mixing the ingredients forming the heavy bread dough; aging the mixed heavy bread dough; mixing the aged heavy bread dough with strong flour for main bread dough, table salt, live yeast, sugar, and butter in a predetermined weight ratio, to form a main bread dough; thoroughly mixing the main bread dough; fermenting the mixed main bread dough; slicing the fermented main bread dough in a uniform weight unit; aging the sliced main bread dough; eliminating gas contained in the aged main bread dough; fermenting the main bread dough from which the gas has been removed; heating the fermented main bread dough to produce a bread; and applying a yogurt cream onto the bread to form a yogurt cream bread. According to the present invention, through the aforementioned steps and using the yogurt cream, there may be prepared the yogurt cream bread that is soft and moist; has improved palatability; is easily digestible; and has soft texture and desirable mouth feel and flavors.

煮过的焦糖组合物和相关的食品

本发明涉及煮过的和未煮的焦糖浆和使用煮过的焦糖浆制备的产品，以及制备焦糖浆并将煮过的焦糖浆涂覆到食物片上的方法。

The manufacturing method of a korean cracker containing the powder of a sweet persimmon and the korean cracker made by the method

The present invention relates to rice crackers including sweet persimmon powder and a preparing method thereof. According to the present invention, the method includes: a sweet persimmon powder preparing step; a glutinous rice fermentation step; a glutinous rice powder preparing step; a soy soup preparing step; a glutinous rice batter preparing step of adding 0.2-0.3 parts by weight of soy soup, 0.03-0.05 parts by weight of sugar, 0.04-0.06 parts by weight of soju, and 0.05-0.08 parts by weight of sweet persimmon powder to 1 part by weight of glutinous rice powder, mixing the ingredients together, and preparing a batter thereof; a rice cake preparing step of steaming the glutinous rice batter at a high temperature and hitting the glutinous rice batter; a rice cracker base preparing step of unfolding the rice cakes and drying the rice cakes; an inflation step of frying the rice cracker base in cooking oil at 60-90 degrees; a fried rice cracker preparing step of additionally frying the rice cracker base at 130-150°C; a sweet persimmon syrup preparing step of adding 0.1-0.3 part by weight of the sweet persimmon powder for 1 part by weight of the syrup; a step of coating the sweet persimmon syrup on the outer surface of the fried rice crackers; and a step of coating the garnish powder on the outer surface of the fried rice cracker coated with the sweet persimmon syrup. The present invention includes the ingredients of the sweet persimmon syrup to enhance the nutrition compared to the general rice crackers while suppressing the alteration of the sweet persimmon ingredients, thereby maintaining the flavor and the unique crisp texture of the rice crackers.

Method for Manufacturing Black Barley Cracker

본 발명에 따른 방법으로 제조된 흑보리 크래커는 흑보리 분말의 검정색이 크래커의 밀가루와 적정량 배합되어 소비자의 미적인 선호도를 충족시켜 식욕을 자극하며, 항산화, 항돌연변이, 항암 및 항염증 효과가 있는 안토시아닌을 비롯한 다양한 영양성분을 다량 함유하고 있어 건강 기능 식품으로서 활용될 수 있다. 또한, 흑보리를 볶아서 사용하기 때문에 날곡물냄새가 발생하지 않으며 볶음 흑보리의 고소한 향이 크래커 내에서 증대되어 소비자의 후각적 선호도를 향상시킬 수 있다. The black barley cracker prepared by the method according to the present invention is black and black barley powder is mixed with an appropriate amount of the flour of the cracker to satisfy the aesthetic preferences of consumers to stimulate the appetite, anthocyanin with antioxidant, antimutagenic, anticancer and anti-inflammatory effect It contains a large amount of various nutrients, including health functional foods can be utilized. In addition, because the use of roasted black barley does not produce the smell of raw grains, the flavor of roasted black barley is increased in the cracker can improve the olfactory preference of consumers.

COMPOSITIONS OF COOKED CARAMELS AND RELATED FOOD PRODUCTS

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 141 594 A (51) МПК A23G 3/32 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017141594, 01.06.2016 (71) Заявитель(и): ДЖЕНЕРАЛ МИЛЛС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 04.06.2015 US 14/731,121 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 09.01.2018 R U (43) Дата публикации заявки: 09.07.2019 Бюл. № 19 (72) Автор(ы): ГРИН, Дэниэл, Р. (US), СЕВЕРОВА-ЭПП, Катя (US), ГОСИ, Джазмин, Н. (US), ЛАФАВОР, Джоэл, Р. (US) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2016/196601 (08.12.2016) R U (54) КОМПОЗИЦИИ УВАРЕННОЙ КАРАМЕЛИ И РОДСТВЕННЫЕ ПИЩЕВЫЕ ПРОДУКТЫ (57) Формула изобретения 1. Композиция единицы пищевого продукта, покрытой уваренной карамелью, содержащая от приблизительно 40 до приблизительно 95 масс. % единицы пищевого продукта и от приблизительно 5 до приблизительно 60 масс. % покрытия из уваренной карамели на по меньшей мере части единицы пищевого продукта, где покрытие из уваренной карамели характеризуется степенью кристалличности сахарозы более 10%. 2. Композиция единицы пищевого продукта по п. 1, где композиция содержит множество единиц приготовленного готового к употреблению зернового продукта, и покрытие нанесено на часть указанного множества единиц. 3. Композиция единицы пищевого продукта по п. 1, где покрытие из уваренной карамели содержит от 35 до 80 масс. % сахарозы (относительно сухой массы) и характеризуется отношением сахарозы к растворимым твердым веществам, в диапазоне от 0,6 до 0,85. 4. Композиция единицы пищевого продукта по п. 1, где покрытие из уваренной карамели содержит от 30 до 80 масс. % сахарозы, от 5 до 25 масс. % сахара, отличного от сахарозы, от 5 до 25 масс. % жира, и от 0,1 до 5 масс. % белка, относительно общего содержания (сухих) твердых веществ. Стр.: 1 A 2 0 1 7 1 4 1 5 9 4 A Адрес для переписки: 190000, Санкт-Петербург, БОКС-1125 2 0 1 7 1 4 1 5 9 4 US 2016/035224 (01.06.2016) 2 0 1 7 1 4 ...

Method for manufacturing rice pizza with rice cake vessel and rice pizza with rice cake vessel manufactured by the same

A method of manufacturing rice pizza contained in a rice container is provided to obtain the rice pizza which has a sticky texture, be eliminated in a greasy taste and prevent the pizza contents from falling from the rice container. First, 40% by weight of rice flour is mixed with 20% by weight of water, 5% by weight of starch, 5% by weight of agar powder, 5% by weight of pork cutlet sauce, 5% by weight of tuna fish, 5% by weight of eggs, 10% by weight of milk and 5% by weight of peanut butter. Secondly, the obtained gel type mixture(1) is put into a container(11) and pressed with a press plate(14) to obtain a rice container. Finally, a sheet of laver is spread on the inside wall of the rice container, a pizza raw material is put into the rice container, heated at 250deg.C for 7 to 8min in an oven and sprinkled with liquid cheese. The pizza raw material contains red pepper, Kimchi, carrots, onions, green peppers, mushroom, seasoned salt, boiled rice, Ketchup, margarine, egg-white and starch.

Decorating spray composition and apparatus

A color decorating spray composition comprises a color lake dispersion, an oil, a humectant, an alcohol, a color carrier and drying agent, a color suspending agent, an antifoaming agent, an emulsifier and a propellant. An apparatus for dispensing the composition includes a lined aerosol container filled with the composition, and an aerosol valve assembly including a mounting cup crimped to a formed collar on the container. The valve assembly further includes a valve body fixed in a central aperture of the mounting cup, a valve stem concentrically located in the valve body and loaded against a vapor orifice thereof by a coil spring, and an actuator fitted to the top of the stem. The valve stem has a powder-capable orifice provided with a bead which causes powder to be blown away when the actuator is depressed and composition is expelled through a space between the stem and the valve body.

CRISPY Waffle PRODUCT

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2003 126 583 (13) A A 21 D 13/08 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2003126583/13, 29.08.2003 (71) Çà âèòåëü(è): ÊÐÀÔÒ ÀÐ ÝÍÄ ÄÈ, ÈÍÊ. (DE) (30) Ïðèîðèòåò: 30.08.2002 EP 02019145.8 (43) Äàòà ïóáëèêàöèè çà âêè: 20.02.2005 Áþë. ¹ 5 (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà A R U A 2 0 0 3 1 2 6 5 8 3 Ôîðìóëà èçîáðåòåíè 1. Êîíäèòåðñêèé ïðîäóêò, ñîäåðæàùèé äâà íàðóæíûõ âàôåëüíûõ ñëî , âîçìîæíî, îäèí èëè áîëåå âíóòðåííèõ âàôåëüíûõ ñëîåâ è êðåìîâûå íà÷èíêè ìåæäó íèìè, îòëè÷àþùèéñ òåì, ÷òî âàôåëüíûå ñëîè èçãîòîâëåíû èç æèäêîãî òåñòà, ñîäåðæàùåãî êàêàî-ïîðîøîê. 2. Êîíäèòåðñêèé ïðîäóêò ïî ï.1, êîòîðûé èìååò ôîðìó è ðàçìåðû îáû÷íîãî øîêîëàäíîãî áàòîí÷èêà. 3. Êîíäèòåðñêèé ïðîäóêò ïî ëþáîìó ïðåäøåñòâóþùåìó ïóíêòó, êîòîðûé ñîäåðæèò 6 èëè 7 âàôåëüíûõ ñëîåâ è, ñîîòâåòñòâåííî, 5 èëè 6 ñëîåâ êðåìîâîé íà÷èíêè. 4. Êîíäèòåðñêèé ïðîäóêò ïî ëþáîìó ïðåäøåñòâóþùåìó ïóíêòó, ïîêðûòûé øîêîëàäîì. Ñòðàíèöà: 1 RU 2 0 0 3 1 2 6 5 8 3 (54) ÕÐÓÑÒßÙÈÉ ÂÀÔÅËÜÍÛÉ ÏÐÎÄÓÊÒ R U Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé (72) Àâòîð(û): ÒÀÌÅÐ Áåãóì (TR), ÖÈÂÈË Íàçìè (TR), ÊÀÌÀËÈÊÎÖÈÃÈÒ Ãîë÷èí (TR)

Air oxidized rice husk waxes

Gegenstand der Erfindung ist ein Reisschalenwachs, das durch Oxidation mit sauerstoffhaltigen Gasen gebleicht und zugleich polar modifiziert wird. The invention relates to a rice husk wax which is bleached by oxidation with oxygen-containing gases and at the same time polar modified.

Polar-modified rice husk waxes which are bleached by oxidation with oxygen-containing gases

The object of the invention is a rice husk wax which is bleached by oxidation with oxygen-containing gases and is at the same time polar-modified.

Preparation method of banana mustard jam and application of prepared product

本发明公开了一种香蕉芥末果酱的制备方法及制得产品的应用：挑选香蕉，并做好护色处理，得到香蕉浆；将芥末成熟种子碾磨成芥末粉；增稠剂和稳定剂进行预处理，其中，变性淀粉用2-6倍的冷水分散，果胶和黄原胶先用3-5倍的白砂糖分散好，然后溶解待用；先将白砂糖、果葡糖浆和纯净水投入熬煮罐中，预热熬煮至白砂糖溶解，加入处理好的香蕉浆和芥末粉，投入溶解好的胶体，待搅拌均匀然后投入分散好的变性淀粉，边搅拌边加热，加入柠檬酸，待糖度和酸度符合要求，关蒸汽灌装。芥末跟香蕉搭配，使其辣味更易接受，有助于芥末的推广食用，发挥其食用价值和药用价值。香蕉芥末果酱可以应用在面包表面上，亦可做为开胃果酱。

Candy

내용 없음. No content.

Garlic bread with various cream and preparation method thereof

본 발명에 따른 다양한 크림을 첨가한 마늘빵은 새우, 먹물 및 치즈빵을 만들고 빵에 칼집을 넣어 그 절단면에 각각 머스터드, 크림치즈 및 치즈퐁듀 크림을 넣은 후, 마늘소스를 1~4 분 동안 걸쭉해지도록 가열한 뒤, 크림을 넣은 빵 전체를 마늘소스에 적시고 오븐에 다시 한번 구워낸 것인, 마늘의 향미가 풍부하고 식감이 부드러우며 기호성이 매우 우수한 다양한 크림을 첨가한 마늘빵 및 그 제조방법에 관한 것이다. Garlic bread with various creams according to the present invention is made with shrimp, ink and cheese bread, put a cut in the bread, put mustard, cream cheese and cheese fondue cream on the cut side, respectively, and then add garlic sauce to a thick paste for 1 to 4 minutes. Garlic bread with rich garlic flavor, soft texture, and excellent palatability, which is a garlic bread with rich garlic flavor, soft texture, and excellent palatability, which is heated so that the whole bread with cream is soaked in garlic sauce and baked once again in the oven it's about

Shortening compositions and methods of obtaining and applying thereof

Изобретение относится к масложировой промышленности. Композиция шортенинга, содержащая смесь из целлюлозного волокна, твердого жира и жидкого масла, причем указанная композиция шортенинга содержит менее чем около 1 % воды от общего веса композиции, при этом целлюлозное волокно присутствует в количестве от около 1 до 15 % от общего веса композиции. 3 н. и 25 з.п. ф-лы, 28 табл., 62 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23D 9/007 (13) 2 559 435 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012154212/13, 13.05.2011 (24) Дата начала отсчета срока действия патента: 13.05.2011 (72) Автор(ы): ХИГГИНС Нил У. (US), ДЭНИЕЛС Роджер Л. (US) (73) Патентообладатель(и): БАНДЖ ОЙЛЗ, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: R U 14.05.2010 US 12/780,769; 25.03.2011 US 13/072,599 (43) Дата публикации заявки: 20.06.2014 Бюл. № 17 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 14.12.2012 C 2 C 2 (56) Список документов, цитированных в отчете о поиске: US 2003099747 А1, 29.05.2003. US 20050271790 A1, 08.12.2005. WO 2005089564 A1, 29.09.2005. О БРАЙЕН Р. "Жиры и масла. Производство, состав и свойства, применение", СПБ, Профессия, 2007, стр.397-398. ЕА 5961 А1, 25.08.2005 (86) Заявка PCT: US 2011/036375 (13.05.2011) 2 5 5 9 4 3 5 (87) Публикация заявки PCT: R U 2 5 5 9 4 3 5 (45) Опубликовано: 10.08.2015 Бюл. № 22 WO 2011/143520 (17.11.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) КОМПОЗИЦИИ ШОРТЕНИНГОВ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ (57) Реферат: Изобретение относится к масложировой менее чем около 1 % воды от общего веса промышленности. Композиция шортенинга, композиции, при этом целлюлозное волокно содержащая смесь из целлюлозного волокна, присутствует в количестве от около 1 до 15 % от твердого жира и жидкого масла, причем общего веса композиции. 3 н. и 25 з.п. ф-лы, 28 указанная композиция ...

Sweet Potato Rusk and Method of The Same

The present invention provides a method of preparing sweet potato rusk as a novel type of food product that uses the sweet potato as part of the dough instead of using the same as a filling, and thus provides the nutrients and flavor of the sweet potato while having a chip-like texture. The method of preparing sweet potato rusk of the present invention comprises the steps of: mixing 20-60 parts by weight of steamed sweet potato with 10-40 parts by weight of liquid materials such as water, milk and eggs, with respect to 100 parts by weight of hard flour, to produce a baguette bread; dicing the baguette; applying oil to the pieces of the diced baguette bread and baking at 110-130C.