Ultra-fine whole wheat flours and food products made therefrom
Ultrasonic full-width sheeter
Uniform temperature cooking surface
Unleavened, fine grain high volumed layer cake
Urea yeast food for baking
Use of a branching enzyme in baking
Use of a chicory flour for preparation of a food dough
Use of a deamidase in baking
Use of a deaminating oxidase in baking
Use of a dextrin glycosyl transferase in baking
Use of a pyranose oxidase in baking
Use of aminopeptidase in dough, doughs and bread improvers...
Use of calcium chloride and magnesium chloride as leavening...
Use of erythritol and/or xylitol in baking mixtures or dough...
Use of family 8 enzymes with xylanolytic activity in baking
Use of modified wheat flour for reducing baking losses
Use of ozone for improving kneading
Use of puroindoline for preparing biscuits
Use of type ii endoglycosidases in baking for improving the...
Utensil for cutting and serving pastry and other food products