DOCSLIB.ORG

WO 2008/067207 Al

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WO 2008/067207 Al (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (43) International Publication Date (10) International Publication Number 5 June 2008 (05.06.2008) PCT WO 2008/067207 Al (51) International Patent Classification: (US). CONSTANCE, Patricia, Reinhart [US/US]; A23L 1/236 (2006.01) 126 Girard Avenue, Wyckoff, NJ 07481-3017 (US). AMARISTA, Jose [VE/US]; 29 Manor Drive, Mor- (21) International Application Number: ristown, NJ 07960 (US). MCCORMICK, Demetrius, PCT/US2007/085099 Torino [US/US]; 509 Primrose Court, Belle Mead, NJ (22) International Filing Date: 08502 (US). ALLISON, Scott, B. [US/US]; 269 Red Fox 19 November 2007 (19.1 1.2007) Road, Stamford, CT 06903 (US). KRAMER, Colleen, M. [US/US]; 30 Wearimus Road, Ho-ho-kus, NJ 07423 (US). (25) Filing Language: English (74) Agents: PEREIRA, Daniel, J. et al; Oblon, Spivak, (26) Publication Language: English Mcclelland, Maier & Neustadit, PC, 1940 Duke Street, (30) Priority Data: Alexandria, VA 22314 (US). 60/867,690 29 November 2006 (29. 11.2006) US (81) Designated States (unless otherwise indicated, for every (71) Applicant (for all designated States except US): CAD- kind of national protection available): AE, AG, AL, AM, BURY ADAMS USA LLC [US/US]; 389 Interpace Park AT,AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, way, Parsippany, NJ 07054-1 199 (US). CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, (72) Inventors; and IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, (75) Inventors/Applicants (for US only): KABSE, Kishor LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, [US/US]; 65 Patriots Road, Morris Plains, NJ 07950 MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, (US). COTTEN, Gerald [US/US]; 3 Mt. Pleasant Road, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, Sparta, NJ 07871 (US). BOGHANI, Navroz [US/US]; TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, 74 Oakwood Village, Apt. 11, Flanders, NJ 07836 (US). ZM, ZW GEBRESELASSIE, Petros [SE/US]; 110a Pleasantview Drive, Piscatawy, NJ 08854 (US). ROBINSON, Mary (84) Designated States (unless otherwise indicated, for every [DE/US]; 22 Indian Trail, Sparta, NJ 07871 (US). kind of regional protection available): ARIPO (BW, GH, SCHMITZ, Kristen, A. [US/US]; 98 Morris Street, Apt. GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, 2, Jersey City, NJ 07302 (US). COOPER, Janie, M. ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), [US/US]; 4 1 Meadow Ridge Lane, Lafayette, NJ 07848 European (AT,BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, [Continued on next page] (54) Title: CONFECTIONERY COMPOSITIONS INCLUDING AN ELASTOMERIC COMPONENT AND A SACCHARIDE COMPONENT 400 600 700 800 GUM BASE GUM CANDY INGREDIENTS INGREDIENTS INGREDIENTS GUM BASE GUM MIXING CANDY MAKING 810 MAKING 710 610 PRODUCT MIXING FORMING 900 1000 (57) Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base. FR, GB, GR, HU, IE, IS, IT, LT,LU, LV,MC, MT, NL, PL, before the expiration of the time limit for amending the PT, RO, SE, SI, SK, TR), OAPI (BF, BJ, CF, CG, CI, CM, claims and to be republished in the event of receipt of GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG). amendments Published: TITLE OF THE INVENTION CONFECTIONERY COMPOSITIONS INCLUDING AN ELASTOMERIC COMPONENT AND A SACCHARIDE COMPONENT BACKGROUND OF THE INVENTION HELD OF THE INVENTION [0001] The present invention relates to confectionery compositions including a saccharide component and a chewing gum base. DESCRIPTION OF THE RELATED ART [0002] The present invention relates to the manufacture of confectionery compositions including saccharide including common sugars, such as sucrose, glucose etc, and/or polyols such as maltitol, erythritol, and isomalt, and a chewing gum base. The compositions may have or may provide long lasting characteristics and/or variable textures. Optionally, components that create multi-modal effects are included in different portions of confectionery compositions. [0003] Some confectionery compositions where the finished product is formed by combining saccharide syrups with chewing gum bases are known. For example, United States Patent Number 4,741,905 discloses a chewing confectionery candy confection product produced from a process that combines a cooked sorbitol syrup with confectionery base. However, these compositions result in confectionery products that lack long lasting sensory characteristics and that have a narrow range of texture characteristics. Furthermore, these compositions have not been used to create multi-modal effects. Therefore, a need exists for confectionery compositions including saccharide syrups and elasomeric components that demonstrate long lasting sensory attributes, offer a range of texture attributes, and/or provide multi-modal effects. SUMMARY OF THE INVENTION [0004] It has been discovered that the mixture of a saccharide component and chewing gum having a number of advantages in terms of compositional flexibility, uses, and processing not described previously. [0005] Accordingly, one embodiment of the present invention is to provide a method of manufacturing an edible composition comprising a saccharide portion and a chewing gum base. The composition may also include a high intensity sweetener, other actives and/or functional components in various portions of the composition, and which may be encapsulated. [0006] In one embodiment of the invention, it has also been discovered that confectioneries composed of a mixed product having a gum base portion and a saccharide portion are not limited in the amount of coating that can be applied. Therefore, in one embodiment, a coated confectionery composed of a mixed product having a gum base portion and a saccharide component has a coating in an amount such that at least all or a part of the confectionery is coated in an amount of 0.5% by weight. In another embodiment, coated confectionery composed of a mixed product having a gum base portion and a saccharide component can be coated in an amount of at least 50% by weight. [0007] In another embodiment of the invention, it has been discovered that there is no particular limit to which gum base can be used in candy gum confectionery compositions and, in particular, that an optimal range of gum base is from 8% - 20% by weight while still presenting the consumer with a suitable product that delivers a satisfying chew experience at a significant cost savings on a per piece basis. [0008] In another embodiment of the invention, it has been found that confectioneries containing a mixture of gum base and saccharide (e.g., hard and/or soft candies) are easily manipulatable for forming a variety of shaped objects with the confectionery while providing the consumer with the pleasure of a chewing gum experience. Accordingly, in one aspect of the present invention is to provide a shaped edible composition comprising a saccharide component with a chewing gum base. [0009] In another embodiment of the invention, it has been found that center edible cores can be increased substantially compared to traditional center fill gums. This product as the advantage of providing more core material that is desired by the consumer. Also, coupled with the unique organoleptic properties of the outer candy-gum, this new product provides multiple sensory effects, such as crunch, chew and bursts of flavor. [0010] In another embodiment of the invention, it has been found that confectioneries composed of a mixture of gum base with a saccharide component can be simply made into granulated form without the need of expensive and time-consuming processes such as cryogenics. Accordingly, one aspect of the present invention is a granulated composition having a mixture of gum base with a saccharide component. Another aspect of the present invention is a method of manufacturing such a composition by mixing the gum base with a saccharide component; and after the product has cooled, pulverizing the composition into granules. [0011] In another embodiment of the invention, a confectionery in which chewing gum base is mixed with a saccharide component can be gasified and provides the additional advantage of providing a pleasing chewing experience coupled with the sensation of gas release from the matrix of the confectionery. [0012] Furthermore, in some embodiments, there is provided a packaged gum product that includes an edible composition comprising a saccharide portion and a chewing gum base, said package having indicia placed on an outer surface, said indicia being indicative of the product contained therein. [0013] In some embodiments, there is provided a packaged gum product that includes a coated confectionery composed of a mixed product having a gum base portion and a saccharide component has a coating in an amount such that at least all or a part of the confectionery is coated in an amount of 0.5% by weight, said package having indicia placed on an outer surface, said indicia being indicative of the product contained therein. [0014] In another embodiment, there is provided a packaged gum product that includes coated confectionery composed of a mixed product having a gum base portion and a saccharide component has a coating in an amount such that at least all or a part of the confectionery is coated in an amount of at least 50% by weight, said package having indicia placed on an outer surface, said indicia being indicative of the product contained therein. [0015] In another embodiment, there is provided a packaged gum product that includes a confectionery composed of a mixed product having a gum base portion and a saccharide component gum base is from 8% - 20% by weight, said package having indicia placed on an outer surface, said indicia being indicative of the product contained therein.
Load more

Recommended publications
  • Tariff Concessions on Agricultural Products Panama-Iceland
    ANNEX XII TARIFF CONCESSIONS ON AGRICULTURAL PRODUCTS PANAMA - ICELAND ANNEX XII TARIFF CONCESSIONS ON AGRICULTURAL PRODUCTS PANAMA - ICELAND Section 1 – Concessions by Panama 1. Panamá shall grant tariff concessions to agricultural products originating in Iceland, as specified in this Section. 2. The following staging categories listed in the table 1 of this Section, shall apply to imports from Iceland, according to the tariff concessions given by Panama. (a) Duties on goods listed under category A in Panama’s Schedule shall be abolished and such goods shall be duty free, on the date of entry into force of this Agreement. (b) Duties on goods listed under category B in Panama’s Schedule shall be removed in five equal annual stages beginning on the date of entry into force of this Agreement and such goods shall be duty-free, effective on 1 January of year five. (c) Duties on goods listed under category C in Panama’s schedule shall be removed in ten equal annual stages beginning on the date of entry into force of this Agreement, and such goods shall be duty-free, effective on 1 January of year 10. (d) Duties on goods listed under category D in Panama’s schedule shall be removed in fifteen equal annual stages beginning on the date of entry into force of this Agreement, and such goods shall be duty-free, effective on 1 January of year 15. (e) Duties on goods listed under category E in Panama’s schedule will maintain the MFN customs duties. These goods are excluded from duty elimination or reduction.
    [Show full text]
  • I Protocol on the Accession of the Republic Of
    PROTOCOL ON THE ACCESSION OF THE REPUBLIC OF GUATEMALA TO THE FREE TRADE AGREEMENT BETWEEN THE EFTA STATES AND THE CENTRAL AMERICAN STATES Iceland, the Principality of Liechtenstein, the Kingdom of Norway and the Swiss Confederation (hereinafter referred to as the “EFTA States”), the Republic of Costa Rica and the Republic of Panama (hereinafter referred to as the “Central American States”), and the Republic of Guatemala (hereinafter referred to as “Guatemala”), hereinafter each individually referred to as a “Party” or collectively as the “Parties”, Having regard to the Free Trade Agreement between the EFTA States, on the one part, and the Central American States, on the other part, (hereinafter referred to as the “Agreement”) signed in Trondheim on 24 June 2013; Having regard to the participation of Guatemala in the negotiations of the Agreement as a Member of the Central American Economic Integration Sub-System; Having regard to the Memorandum of Understanding (MoU) on Bilateral Trade Cooperation Programme between the State Secretariat for Economic Affairs of Switzerland and the Ministry of Economy of Guatemala; Having regard to Article 13.4 of the Agreement which provides that any Member of the Central American Economic Integration Sub-System may accede to the Agreement, provided that the Joint Committee approves its accession; Having regard to Decision No. 1/2015 of the EFTA-Central America Joint Committee where the terms and conditions of Guatemala’s accession, set out hereinafter are accepted; Have agreed to conclude the following Protocol on the accession of Guatemala (hereinafter referred to as the “Protocol”): 1. In the Preamble of the Agreement, the word “and” after the words “Republic of Costa Rica” shall be substituted by “,” and the words “, and the Republic of Guatemala” shall be inserted after the words “and the Republic of Panama”.
    [Show full text]
  • Philippe Vancayseele
    Philippe Vancayseele Philippe Vancayseele has been passionated by chocolate since his childhood and therefore became quickly captivated by the variety of flavours and origins of this sweet delicacy. Moreover, at an early age he was eager to learn everything about the history and production of chocolates. After the successful completion of his studies in pastry, and specializations in chocolate and confectionery at the Culinary Institute (COOVI-PIVIT) in Brussels, he worked for several quality chocolate makers in Belgium. He has always shared the passion and enthusiasm that he has for the product, first as school teacher and since 1994 as global technical advisor for chocolate producer Callebaut. It gave Philippe the opportunity to expand his knowledge and creativity on a top level. Meanwhile Philippe travels around the world, visiting trade shows, competitions and special events, to share his knowledge and passion for chocolate with you! CW1627 22x41x10 mm 3x4 pc/2x6 gr 275x135x24 mm double mould 12 Ryan Stevenson After his apprenticeship, from 1999 to 2005 Ryan made several experiences abroad as Patissier at Priestely’s Gourmet Delights in Brisbane, Australia and then in London at the Royal Horseguards Hotel and at the Lanesborough Hotel. In 2005 he came back to Belgium as Chocolatier at “Planète Chocolat” in Brussels, then as Patissier at “Comme Chez Soi” in Brussels. Actually he is Patissier at “Le Saint Aulaye” in Ixelles. CW1659 37x21x17 mm 4x6 pc/10 gr 275x135x24 Caramel au fruit de la passion et thym frais 80 gr Sugar 50 gr Cream 4 gr Fresh Thyme 30 gr Glucose 40 gr Passion fruit puree 15 gr Mango puree 75 gr Arriba milk chocolate Infuse the cream with the thyme and glucose for 30 min.
    [Show full text]
  • List of Products Customer No. Main Exhibitor
    Customer No. 0 0 2 0 Main exhibitor: Please send to: Koelnmesse GmbH Messeplatz 1 List of Products Must be returned by 50679 Köln - Main exhibitors Germany - Co-exhibitors Fax +49 221 821-3340 - Additionally represented companies Please fill in and return with your registration 1.30 [email protected] 31.01.–03.02.2016 Name of exhibitor/co-exhibitor/additionally represented Main exhibits: (max. 2 entries) company* (Please complete absolutely) Please use one list of products per company No: No: For exhibitors/additionally represented company: Name of main exhibitor: Products in packets ready to sell in shops (Please check the appropriate box, multiple responses possible) 1 Cocoa, chocolate, chocolate products 1.45 Small bars of peppermint chocolate, solid/filled 2 Sugar confectionery 1.48 Tablet of filled chocolate squares 3 Biscuits 1.49 Puffed-rice chocolate 4 Snack foods 1.50 Cream chocolate 5 Savoury snacks, ready-to-eat 6 Fruit snacks and vegetable snacks 1.51 Rum and almond chocolate 7 Breakfast 1.52 Rum and raisin chocolate 8 Ice cream, deep-frozen confectionery 1.53 Rum, hazelnut and raisin chocolate 9 Other 1.54 Cream chocolate / cream cracknel chocolate 1.55 Alcohol-filled chocolate 1.56 Small bar of chocolate 1.57 Chocolate covering (see coating) 1.58 Truffle chocolate 1.59 Full-milk chocolate 1 COCOA, CHOCOLATE, CHOCOLATE PRODUCTS 1.60 Full-milk cracknel 1.10 Alpine milk chocolate/Alpine cream chocolate/Alpine 1.61 Full-milk almond chocolate full-milk chocolate 1.62 Full-milk mocha chocolate 1.11 Dark chocolate/Dark cream chocolate
    [Show full text]
  • EN B2B Lemke Product Journal 2021.Pdf
    w ABOUT US 2 SWEET LUXERY PURE ALMOND MARCIPAN 8 MARCIPAN 8 MARZIPASSION MARCIPAN CREATIVE EDITION 10 TASTE ADDICT MARCIPAN TASTE EDITION 13 SPECIAL PASTES 13 APRI-CÔTE AZURE APRICOT KERNEL PASTE 14 MARCIPAN-APRICOT KERNEL PASTE-MIX 14 BERLIN HAUTE COUTURE MACAROON PASTES 16 NOUGATAINMENT HAZELNUT NOUGAT 19 ALMOND NOUGAT 19 LEMKELICIOUS FILLINGS 20 LOVE ON TOP COATINGS 24 HAZELUJAH PURE ALMOND & HAZELNUT PASTES 26 CRUNCH & MUNCH PROCESSED ALMONDS & HAZELNUTS 28 FLOUR POWER ALMOND PROTEIN POWDER 30 HAZELNUT POWDER 30 NUT OILS 30 ALL NUTURAL ORGANIC MARCIPAN & APRICOT KERNEL PASTE 32 PURE ORGANIC NUT PASTES 32 ORGANIC ALMOND PROTEIN POWDER 32 ORGANIC HAZELNUT POWDER 32 2 ABOUT US 1902 Founded in Berlin-Kreuzberg. 1952 Company takeover by Otto Klühe, since then the company is family-owned by Klühe / Hell. 1955 Due to health problems, Otto Klühe can not continue the business and hands over the management of his wife Lillia. 1968 Moving of the production site from MARCIPAN Berlin-Kreuzberg to Berlin-Britz and capacity expansion 1977 Edith Hell takes over the management. 1994 Lemke is the first marcipan company IS SWEET & certified according to DIN ISO 9000. 1995 Investment in a new produc- tion building and automation of the marcipan production. 1996 Sven Hell joins the company as head OPTIMISTC of marketing. 1997 Jan Hell joins the company as assistance of management. 1902 Marcipan is sweet and optimistic For more than a century Georg Lemke 1998 Organic-Certification EU. Wilhelm II. he will make it. Proud, am- GmbH & Co. KG has produced sweet 2002 Lemke celebrates its bitious, King of Prussia and German delicacies leading people all around the centennial.
    [Show full text]
  • Export 2018 Ghiottini Alle Mandorle - Crisp Almond Cantuccini Biscuits
    EXPORT 2018 GHIOTTINI ALLE MANDORLE - CRISP ALMOND CANTUCCINI BISCUITS Ghiottini have been baked with passion since 1953 and, since that time, the recipe has never changed: we still make them with only fresh, quality ingredients such as fresh milk, whole, select almonds, fresh eggs, italian honey and butter, without preservatives or colourings. Our Ghiottini are packaged immediately to seal in the fresh-baked goodness and keep all their delicious scent and delicate crunch. Taste them by themselves, as a perfect accompaniment to coffee or tea, or dipped into dessert wine; try them also in your desserts and cake recipes. Ghiottini alle mandorle Crisp Almond Cantuccini Biscotti Packaging bag Pack Net weight 150 g Item code 020151 Pack dimension cm 12 x 6,5 x 19 h EAN code 8004835201511 Pack per case 12 Volume m3 0,0335 Case gross weight kg 2,240 Case dimension cm 40 x 30 x 21 h Case EAN 18004835201518 Number of layers 8 Cases per layer 8 Cases per pallet 80x120 64 - cm 186 h GHIOTTINI ALLE MANDORLE - CRISP ALMOND CANTUCCINI BISCUITS GHIOTTINI ALLE MANDORLE - CRISP ALMOND CANTUCCINI BISCUITS Ghiottini alle mandorle Ghiottini alle mandorle Ghiottini alle mandorle Ghiottini alle mandorle Crisp Almond Cantuccini Biscotti Crisp Almond Cantuccini Biscotti Crisp Almond Cantuccini Biscotti Crisp Almond Cantuccini Biscotti Packaging bag box Packaging box bag Pack Net weight 200 g 250 g Pack Net weight 400 g 500 g Item code 020203 020252 Item code 020402 020501 Pack dimension cm 14 x 7 x 20 h cm 14,5 x 6,2 x 21,7 h Pack dimension cm 14 x 9 x 25 h cm
    [Show full text]
  • Pajskal Cannelés Mördeg Mördegstartelette
    FEMTORP PRODUKTKATALOG 2014-2015 PRODUKTKATALOG 2014-2015 Femtorp AB • Travbanegatan 3 • 213 77 Malmö • Tel 040-94 90 00 Fax 040-21 60 95 • [email protected] • www.femtorp.se INLEDNING 3 Femtorp - Din söta leverantör DESSERTER 4-7 Mousser, Puddingar, Vaniljsås CHOKLADRÅVAROR 8-13 Choklad, Bakstabil choklad, Kakaosmör, Kakaopulver, Non temp, Övriga chokladprodukter DEKORATIONER 14-23 Chokladdekorationer, Chokladgarnityr, Övriga dekorationer och garnityr FORMAR OCH SKAL 24-31 Chokladformar, Pralinskal-Tryffelkapslar, Smör-mör- och pajdeg, Övriga formar och anslag KEX och kakor 32-35 Dessertkex, Kakor, Ostkex FYLLNINGAR OCH PRALINÉ 36-37 Fyllningar och praliné, Bakfyllning FRUKTER OCH BÄR 38-41 Fruktfyllningar, Fruktpuréer, Fruktjuicer, Syltade frukter och bär, Torkade frukter och bär MANDELMASSA OCH MARSIPAN 42-43 Mandelmassa, Marsipan, Persipan, Semlefyllning MANDLAR, NÖTTER OCH NOUGAT 44-47 Mandel, Nötter, Blandningar, Kokos, Fröer, Kärnor, Pastor, Nougat SOCKER 48-49 Rörsocker, Övrigt socker BAGERIRÅVAROR 50-55 Mixer, Gräddmousser, Bakhjälpmedel, Geleér, Gelatiner, Glasyr, Frosting OLJOR OCH FETTER 56-57 Skiljemedel, Kegar, Formsprayer AROMER OCH EXTRAKTER 58-60 Aromer, Arompastor, Extrakter, Smakämnen, Vanilj LIVSMEDELSFÄRGER 61 Livsmedelsfärger vattenbaserade, Livsmedelsfärger fettbaserade GLASSRÅVAROR 62-65 Glassbaser, Glasspastor, Glassrippel, Glasskräm, Glasstopping, Glassrån-kex KONFEKTYR 66-85 Chokladpraliner-Tryfflar, Tryfflar i presentask, Tryfflar Pecáre, Choklad i presentask, Chokladfigurer, Chokladfigurer i ask, Chokladklubbor, Stycksaker, Chokladkakor, Chokladkakor sockerfria, Chokladkakor Stevia, Chokladbjudbitar, Drickchoklad, Soft nougat, Chokladdoppade mandlar-kakaobönor, Kolor, Lakrits SÄSONGSPRODUKTER 86-96 Alla hjärtans dag, Påsk, Halloween, Jul, Mors dag, Fars dag, Övriga säsongsprodukter ÖVRIGT 96 Formar KONTAKT OCH ADRESS 98 2 FEMTORP – DIN SÖTA LEVERANTÖR I handen håller du vår nya fräscha produktkatalog, fullmatad med spännande produkter, inspiration och idéer.
    [Show full text]
  • (Pah - ’Shahd) a Dessert from the Auvergene Region of France That Consists of a Cr Ê Pe Batter Mixed with Fruit, Usually Plums Or Prunes, and Baked in a Deep Dish
    Pp pachade (pah - ’ shahd) A dessert from the Auvergene region of France that consists of a cr ê pe batter mixed with fruit, usually plums or prunes, and baked in a deep dish. paddle See mixer attachments . pain (pan) The French word for bread. Commonly used as a prefi x for a bread- related product, such as pain au levain ( sourdough bread ). pain à l ’ ancienne (pahn auhl - ahn - ’ see - uhn) The French term for “ ancient bread, ” referring to a lean, rustic bread with a distinct natural sweetness and nutlike char- acter. It is made with a unique, delayed - fermentation method. This method uses ice water to release fl avors from the fl our by delaying the activation of yeast until after the amylase enzymes have begun breaking down the starch into sugar. This creates a reserve of sugar in the fermented dough that adds fl avor and caramelizes the crust during baking. pain au chocolate (pahn oh sha - coe - ‘ laht) A chocolate - fi lled croissant . It is made by rolling a rich, dark chocolate bar in a small, rectangular square of croissant dough. It is eaten by French children as an after - school snack, or for breakfast. pain au levain (pahn o luh ’ va) A rustic French bread made with a levain starter P and traditionally shaped into a boule. It is characterized by its crisp crust, delicate p fl avor, and open cell structure. pain de campagne (pahn duh cuhm - ‘ puhn - yuh) The French term for “ country bread, ” referring to a rustic bread made with a dough similar to baguette dough but also with whole grains, such as whole wheat, white rye, or cornmeal.
    [Show full text]
  • List of Culinary Nuts
    List of culinary nuts • Gymnosperm seeds: naked seeds, with no enclosure (e.g. pine nuts); • Angiosperm seeds: unenclosed seeds within a larger fruit (e.g. peanuts). Nuts have a rich history as food. For many indigenous peoples of the Americas, a wide variety of nuts, includ- ing acorns, American beech, and others, served as a ma- jor source of starch and fat over thousands of years.[5] Similarly, a wide variety of nuts have served as food for Indigenous Australians for many centuries.[6] Other culinary nuts, though known from ancient times, have seen dramatic increases in use in modern times. The most striking such example is the peanut. Its usage was popularized by the work of George Washington Carver, A small bowl of mixed nuts who discovered and popularized many applications of the peanut after employing peanut plants for soil ameliora- tion in fields used to grow cotton.[7] 1 True nuts A typical assortment of mixed nuts Culinary nuts are dry, edible fruits or seeds that usually, but not always, have a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as The common hazelnut, native to Europe and Western Asia snacks (either roasted or raw), and as flavoring. In addi- tion to botanical nuts, fruits and seeds that have a similar The following are both culinary and botanical nuts. appearance and culinary role are considered to be culi- nary nuts.[1] Culinary nuts are divided into fruits or seeds in one of four categories: • Acorn (Quercus, Lithocarpus and Cyclobalanopsis spp.), used from ancient times among indigenous peoples of the Americas as a staple food, in partic- • True, or botanical nuts: dry, hard-shelled, uncom- ular for making bread and porridge.[8] partmented fruit that do not split on maturity to re- lease seeds;[2][3] • Beech (Fagus spp.) • Drupes: fleshy fruit surrounding a stone, or pit, con- • American beech (Fagus grandifolia), used by taining a seed (e.g.
    [Show full text]
  • SCHUCAN Opposition Notice Scan#Page1.Tif
    Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA235268 Filing date: 09/08/2008 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Notice of Opposition Notice is hereby given that the following party opposes registration of the indicated application. Opposer Information Name KELLOGG NORTH AMERICA COMPANY Granted to Date 09/07/2008 of previous extension Address One Kellogg Square PO Box 3599 Battle Creek, MI 49016 UNITED STATES Correspondence DAVID A HERDMAN information ASSISTANT SECRETARY/CORPORATE COUNSEL KELLOGG NORTH AMERICA COMPANY One Kellogg Square PO Box 3599 Battle Creek, MI 49016 UNITED STATES [email protected] Phone:269-961-2170 Applicant Information Application No 79036580 Publication date 03/11/2008 Opposition Filing 09/08/2008 Opposition 09/07/2008 Date Period Ends International 0919089 International 01/18/2007 Registration No. Registration Date Applicant Heristo AG Parkstraße 44-46 49214 Bad Rothenfeld GERMANY Goods/Services Affected by Opposition Class 029. All goods and services in the class are opposed, namely: MEAT, FISH, POULTRY AND GAME, AND GOODS MADE THEREFROM IN FRESH, FROZEN, SMOKED AND SEMI-PREPARED FORM, NAMELY, MEAT, FISH, POULTRY AND GAME CROQUETT; CHARCUTERIE AND CHARCUTERIE PRESERVES; PREPARED MEALS, MAINLY COMPRISING MEAT AND FISH; JELLIED FISH AND FISH MARINADES; MEAT, FISH, POULTRY, GAME, VEGETABLE, FRUIT AND SOUP PRESERVES, AND FROZEN MEAT, FISH, POULTRY, GAME, VEGETABLE, FRUIT AND SOUP PRESERVES;
    [Show full text]
  • Flour 0.25 C 0.50 C 1 C Bread Flour 1.19 Ozs
    Q: We are formulating several new breads and pastries for our large bakery. Several of these formulations include dry spices. How much spice should we add to get a well balanced formula? T.M., Donaldsonville, La. A: I recommend using 1 percent of ground spices, such as cinnamon, based on the total flour weight to create baked products with a balanced flavor profile. As taste is subjective, this recommended percent can be used as a starting point. Q: We produce our signature banana bread almost every week. We buy bananas in bulk, and were hoping you knew a trick to lengthen the life of the bananas. Nina, via e-mail A: I place bananas in plastic grocery bags. Push out the air from the bag, and close it tightly. I have stored bananas up to five weeks in the refrigerator this way without the skins turning dark or the flavor deteriorating quickly. One thing taking place is that the ethylene gas is still active but greatly slowed by the chill of the refrigerator. They still continue to ripen, but at a much slower rate. The bags shield the bananas from dehydration and oxygen. Q: We want to scale up a formula, but are not sure how to convert from cups to ounces. How much flour is in one cup? Charlene, via e-mail A: For consistent results, I always weigh flour and other ingredients. It's very difficult to get consistent weights using a measuring cup. So, I convert the flour in a formula to ounces right from the start.
    [Show full text]
  • 2022 Application Form(.PDF)
    Client number (to be filled out by organiser) 3 6 4 0 Name of main exhibitor: Koelnmesse Co., Ltd. 2F 3-5-2 Kojimachi Chiyoda-ku, Tokyo 102-0083 Japan Application Tel: +81 3 5357 1280 for main exhibitor Fax: +81 3 5357 1281 Please send in along with the completed [email protected] list of products (Forms 1.30/1.31). 1.10 www.ismjapan.com 13-15. April 2022 1 Main exhibitor 2 Stand request 1.1 Address: 2.1 According to the Conditions of Participation, we order the following space at a price of (all Prices include consumption tax Company/Name (English): in Japan): Space Only (min. 18 sqm) JPY 49,500 / sqm Standard Shell Scheme Package (min. 9 sqm) JPY 69,300 / sqm Street (English): Int. Country Pavilion (min. 36 JPY 69,300 / sqm sqm/for group organizers only) Business Plus Package (6 sqm) JPY 623,700 / 6 sqm m² space in total House Number: Additional info (e.g. building, floor, room): Please find booth examples on the following pages! Postcode, town: Booth requests for location will be taken into account where P.O. Box (if applies): possible but cannot be guaranteed. State, country: 3 Exhibits Tel.: Please fill in the list of products (Forms 1.30/1.31) and enclose it to your registration form. Mobile Phone: Please tick your products/services on the enclosed list of products. Please note that only those products/services registered with the list E-mail: of products may be exhibited at the fair. Website: PLEASE NOTE: Payment terms & schedule: Owner/Managing Director: 100% of total participation fee due upon date of receipt according to Mr Ms invoice.
    [Show full text]