Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal structure and other aspects of the products and methods provide for light, airy products that include a combination of appealing aspects found in other types of baked products such as croissants, pretzels, and bagels.

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet.

The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.

The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate, (2) at least 0.1 and preferably at least mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt, and (3) optionally an acidulant, wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution. In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate, (2) at least 0.1 and preferably at least mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt, and (3) optionally an acidulant, wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution. In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.