Patents Assigned to Generale Biscuit
  • Patent number: 10306897
    Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
    Type: Grant
    Filed: June 20, 2012
    Date of Patent: June 4, 2019
    Assignee: Generale Biscuit
    Inventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
  • Patent number: 10278400
    Abstract: The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.
    Type: Grant
    Filed: December 4, 2014
    Date of Patent: May 7, 2019
    Assignee: Generale Biscuit
    Inventors: Pierre Aymard, Robin Wahl
  • Patent number: 10194668
    Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
    Type: Grant
    Filed: June 20, 2012
    Date of Patent: February 5, 2019
    Assignee: Generale Biscuit
    Inventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
  • Patent number: 9883679
    Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
    Type: Grant
    Filed: June 20, 2012
    Date of Patent: February 6, 2018
    Assignee: Generale Biscuit
    Inventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
  • Patent number: 9649328
    Abstract: 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.
    Type: Grant
    Filed: April 23, 2013
    Date of Patent: May 16, 2017
    Assignee: Generale Biscuit
    Inventors: Isabel Moreira De Almeida, Alexandra Meynier, Maria Urbieta
  • Patent number: 9585402
    Abstract: The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.
    Type: Grant
    Filed: October 23, 2009
    Date of Patent: March 7, 2017
    Assignee: Generale Biscuit
    Inventors: Pierre Aymard, Chantal Simonnot, Gwenaelle Fuzellier, Agathe Arlotti
  • Publication number: 20160302427
    Abstract: The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.
    Type: Application
    Filed: December 4, 2014
    Publication date: October 20, 2016
    Applicant: Generale Biscuit
    Inventors: Pierre Aymard, Robin Wahl
  • Publication number: 20160249627
    Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.
    Type: Application
    Filed: October 3, 2014
    Publication date: September 1, 2016
    Applicant: Generale Biscuit
    Inventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Lélia NOTARDONATO, Jérôme CLÉMENT, Edward C. COLEMAN, Pierre BERNY, Pierre-Marie FAYE, Didier HARICHANE
  • Publication number: 20160235075
    Abstract: Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.
    Type: Application
    Filed: October 3, 2014
    Publication date: August 18, 2016
    Applicant: Generale Biscuit
    Inventors: Monika OKONIEWSKA, Isabel MOREIRA DE ALMEIDA, Agathe ARLOTTI, Lionel LANVIN, Jérôme CLÉMENT, Gautier CESBRON LAVAU
  • Publication number: 20160050941
    Abstract: This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.
    Type: Application
    Filed: April 16, 2014
    Publication date: February 25, 2016
    Applicant: Generale Biscuit
    Inventors: Lelia Notardonato, Jerome Clement, Didier Harichane
  • Patent number: 9221590
    Abstract: Resealable packaging for food products is provided with a flexible container having a top, bottom and side faces, a container aperture having lateral edges extending within the top face, and a flexible closure flap covered of repositionable adhesive on the lateral margins, which are peelable from a closed position in which they adhere around the aperture. The container having a supporting insert including a frame extending along the side faces and having a lower peripheral edge laying against the bottom face of the container. The frame may include foot portions and may have a top peripheral edge situated adjacent the top face and may have head portions between which two top panels extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
    Type: Grant
    Filed: March 21, 2011
    Date of Patent: December 29, 2015
    Assignee: GENERALE BISCUIT
    Inventors: Eddy Renders, Peter Looymans
  • Patent number: 9205967
    Abstract: Resealable packaging for food products is provided with a flexible container having a top face and side faces. A container aperture is disposed in the top face and a flexible closure flap extends from a base portion to a gripping member, and is provided with a movable portion covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines. A method of manufacturing is also disclosed.
    Type: Grant
    Filed: January 26, 2011
    Date of Patent: December 8, 2015
    Assignee: GENERALE BISCUIT
    Inventors: Eddy Renders, Rene Verhaegen, Peter Looymans
  • Publication number: 20150037469
    Abstract: The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.
    Type: Application
    Filed: June 20, 2012
    Publication date: February 5, 2015
    Applicant: GENERALE BISCUIT
    Inventors: Juliette Folz, Aliette Verel, Sophie Vinoy
  • Patent number: 8906439
    Abstract: The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle ? and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
    Type: Grant
    Filed: April 18, 2008
    Date of Patent: December 9, 2014
    Assignee: Generale Biscuit
    Inventors: Nicolas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo
  • Publication number: 20140356505
    Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
    Type: Application
    Filed: June 20, 2012
    Publication date: December 4, 2014
    Applicant: GENERALE BISCUIT
    Inventors: Monika Okoniewska, James A. Schulok, Tiffany Sepanski, Olivia Nnadi, Juliette Folz, Aliette Verel, Sophie Vinoy, Lionel Lanvin, Agathe Arlotti, Robin Wahl, Pierre Aymard
  • Publication number: 20140220186
    Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
    Type: Application
    Filed: June 20, 2012
    Publication date: August 7, 2014
    Applicant: GENERALE BISCUIT
    Inventors: Robin Wahl, Agathe Arlotti, Lionel Lanvin, Pierre Aymard
  • Publication number: 20140205719
    Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
    Type: Application
    Filed: June 20, 2012
    Publication date: July 24, 2014
    Applicant: GENERALE BISCUIT
    Inventors: Lionel Lanvin, Agathe Arlotti, Aliette Verel
  • Patent number: 8337758
    Abstract: The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof. The method includes the steps of grinding the food to reproduce the mechanical breakdown performed during chewing, mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer for a time corresponding to gastric digestion, and adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, wherein the rheometer is provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.
    Type: Grant
    Filed: October 20, 2009
    Date of Patent: December 25, 2012
    Assignee: Generale Biscuit
    Inventors: Pierre Aymard, Robin Wahl
  • Patent number: 7554057
    Abstract: The invention relates to a modular oven for food products, the oven including a conveyor device for entraining the products from an inlet to an outlet of the oven, and comprising in cascade at least two, and preferably three, individual modules, each individual module presenting: a ceiling of adjustable height that presents first air and/or steam injection means for generating forced convection; a floor of adjustable height that presents second air and/or steam injection means for generating forced convection; floor burners for baking by convection, which burners are disposed between the floor and the conveyor device and are adjustable vertical position; and ceiling burners for baking by radiation, which burners are disposed between the conveyor device and the ceiling, and are adjustable in vertical position.
    Type: Grant
    Filed: August 12, 2003
    Date of Patent: June 30, 2009
    Assignee: Generale Biscuit
    Inventor: Martin Monny Dimouamoua
  • Patent number: D510788
    Type: Grant
    Filed: April 24, 2003
    Date of Patent: October 25, 2005
    Assignee: Generale Biscuit
    Inventor: Bertrand Barre