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Generale Biscuit patents

Recent patent applications related to Generale Biscuit. Generale Biscuit is listed as an Agent/Assignee. Note: Generale Biscuit may have other listings under different names/spellings. We're not affiliated with Generale Biscuit, we're just tracking patents.

ARCHIVE: New 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 | Company Directory "G" | Generale Biscuit-related inventors

Non-bloom comestible product

The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.. . ... Generale Biscuit

Bakery product

The present invention relates to a soft bakery product having a slowly-available-glucose (sag) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.. . ... Generale Biscuit

Soft cake and method of manufacture thereof

The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 pa·s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (ra) of from 0.12 μm to 0.22 μm, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.. . ... Generale Biscuit

Filling for a bakery or chocolate product

The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. ... Generale Biscuit

Association of beta-glucans and arabinoxylans

The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.. . ... Generale Biscuit

Multi-texture cookie

The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.. . ... Generale Biscuit

ARCHIVE: New 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009


This listing is an abstract for educational and research purposes is only meant as a recent sample of applications filed, not a comprehensive history. is not affiliated or associated with Generale Biscuit in any way and there may be associated servicemarks. This data is also published to the public by the USPTO and available for free on their website. Note that there may be alternative spellings for Generale Biscuit with additional patents listed. Browse our Agent directory for other possible listings. Page by