Gemenos, France

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Patent
The Bakery | Date: 2016-08-10

The invention relates to a bakery emulsion comprising 40-90 wt.% of a continuous fat phase, including 1.5-10% by weight of the emulsion of monoglyceride of saturated fatty acids selected from glyceryl monostearate, glyceryl monopalmitate, glyceryl monomyristate, glyceryl monolaurate, glyceryl monobehenate and combinations thereof; and 10-60 wt.% of a dispersed aqueous phase. The continuous fat phase has a solid fat content at 20C (N_(20)) of 12-40%, a solid fat content at 25C (N_(25)) of 8-30%, a solid fat content at 35C (N_(35)) of less than 15%, a solid fat content at 40C (N_(40)) of not more than 10%, and a ratio (N_(20)-N3_(5))/N_(20) of at least 0.5. The bakery emulsion can advantageously be used in the preparation of baked products with improved fresh keeping, shortening and aerating properties.


A composite potato chip and pretzel product includes a first layer made from a first dough and a second layer made from a second dough adjacent the first layer. The first dough is a potato dough and the second dough is a wheat dough. Also provided is a method for making a composite potato chip and pretzel product. Potato dough and wheat dough are prepared and passed through first and second sheet rollers, respectively, to produce a composite dough sheet having a potato dough layer adjacent a wheat dough layer. The composite dough sheet is then cut into a plurality of individual composite dough pieces, a layer of a cooker solution is applied on the wheat dough layer to form coated composite dough pieces. The coated composite dough pieces are then baked and subsequently dried to form a plurality of the composite potato chip and pretzel product.


Patent
The Bakery | Date: 2015-01-27

Embodiments of the invention relate to pocket bread, comprising: two coplanar bread layers similar in size and dimensions and joined to each other at their respective circumferences, the bread layers defining an internal pocket; wherein each bread layer has a substantially straight edge at one side of its circumference and a substantially arched edge at the opposite side of its circumference. Further embodiments relate to methods of manufacture of the breads, and methods of making sandwiches comprising the breads.


Patent
The Bakery | Date: 2016-07-01

One variation of the method for submitting a food order remotely includes: generating a graphical icon representative of a food item and a customization option for the food item selected by a customer; associating the icon with a payment option; associating the icon with a store location to fulfill the food item; displaying the icon on a display of a mobile computing device; and, in response to receiving a selection of the icon, submitting a food order including the food item, the customization option, and the payment option to the store location.


Patent
The Bakery | Date: 2016-02-01

A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchanger includes one or more heat transfer ducts longitudinally arranged along the circulation path. One or more heating elements heat a fluid that is circulated in a second direction through the one or more heat transfer ducts which is opposite to the first direction. The process air absorbs heat from the heated fluid as the process air travels along the circulation path back to the cooking chamber. A partition wall may separate first and second parallel portions of the one or more heat transfer ducts. A heat exchanger may preheat fluid entering the one or more heat transfer ducts using heated fluid leaving the heat transfer ducts.


Patent
The Bakery | Date: 2015-06-03

A rotary drive nozzle die machine for an extruder includes a rotatable nozzle having first and second axial ends and at least one opening at the second end, a compression head for directing a food material to the nozzle, and a drive assembly including a tubular drive sleeve configured to rotate the nozzle and from which the nozzle is axially removable. A housing is provided in which the nozzle rotates. A wire ring coaxially surrounds at least a portion of the nozzle and provides a snap-fit connection with the housing such that relative axial movement of the nozzle and the housing is prevented while allowing rotary movement of the nozzle with respect to the housing. A rotary seal is between the nozzle and the housing and includes a first segment extending from the first axial end of the nozzle radially outwardly to and contiguous with an axially extending second segment.


Patent
The Bakery | Date: 2015-11-06

A rotary drive nozzle die machine for an extruder includes a rotatable nozzle having first and second axial ends and an opening at the second end, a compression head for directing a food material to the nozzle, and a drive assembly including a tubular drive sleeve configured to rotate the an axially removable nozzle. A housing is provided in which the nozzle rotates, and includes an annular recess. A wire ring coaxially surrounds the nozzle and provides a snap-fit connection with the housing such that relative axial movement of the nozzle and housing is prevented while allowing rotary movement. A rotary seal is between the nozzle and housing, and includes one or more annular washers and an annular O-ring surrounding the rotatable nozzle and located radially between opposed facing annular surfaces of the recess and the nozzle. A first washer contacts an axially outwardly facing surface of the annular recess.


Patent
The Bakery | Date: 2015-08-26

The present invention relates to a solid bakery emulsion comprising 40-99 wt.% of a continuous fat phase and 1-60 wt.% of a dispersed aqueous phase, said continuous fat phase having a solid fat content at 20C (N_(20)) of at least 12%, said dispersed aqueous phase having a pH in the range of 3.2 to 5.5, and said emulsion containing an active polysaccharide hydrolysing enzyme selected from amylase, xylanase and combinations thereof. The bakery emulsion of the present invention can advantageously be used in the preparation of baked products with improved fresh keeping and textural properties.


Patent
The Bakery | Date: 2016-08-17

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt.% water; 4-40 wt.% oil; 3-12 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt.% of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt.% of other edible ingredients;wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.


Patent
The Bakery | Date: 2016-08-05

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of:

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