Abstract: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Abstract: The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.

Abstract: A two step process for preparing a synthetic ester from a vegetable oil by means of lipase enzymes. A lubricant composition comprising a synthetic ester prepare by said process.