Puratos Nv

Puratos Naamloze Vennootschap

Puratos

Fanny Nguyen

Filip Arnaut

Thierry Dauvrin

Fabienne Verte

Jacques Georis

Valérie Dorgeo

Ingrid Van Haesendonck

Bruno Van Winckel

Henrik Østdal

Goedele Van Der Biest

Henrik Ostdal

Bram Beheydt

Caroline Ouwerx

Sonia Collin

Oksana Shegay

Catherine Deledicque

Henrik ØStdal

The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.

Bakery products

The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.

Cake batters

The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: &#x2014;a dry conching step performed at a temperature of between 50&#xb0; C. and 70&#xb0; C., &#x2014;and subsequent a wet conching step performed at a temperature of between 60&#xb0; C. and 110&#xb0; C., more in particular at a temperature between 60&#xb0; C. and 90&#xb0; C., wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of FIG.(see shaded or hatched regions). Most preferably the dry conching step is performed at about 60&#xb0; C. and the wet conching step at about 60&#xb0; C. or about 90&#xb0; C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.

Method to increase the antioxidant activity of chocolate

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Bonninne, Belgium

Fanny Nguyen