Abstract: The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

Abstract: The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

Abstract: The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

Abstract: The invention relates to a method for preparing a flour tortilla, comprising —preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms; — shaping the tortilla dough into a tortilla shape; and —heating the shaped tortilla dough, thereby obtaining the flour tortilla. The invention further relates to a flour tortilla dough, comprising fat particles dispersed therein, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms, and to a flour tortilla that can be obtained by a method according to the invention or made from dough according to the invention.

Abstract: The disclosure defined by this invention describes a method for preparing a flour tortilla (including whole wheat or multi grain) which utilizes a fatty substance in the form of a powder, granulate or crystal to improve the properties of the tortilla.

Abstract: The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour, all weight percentages based on dry weight of the granular de-dusting material. The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained. The invention further relates to a de-dusted enzyme product.

Abstract: The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.

Abstract: The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter baking the dough.

Abstract: The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion sufficient to prepare the tortilla; (ii) coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter (iii) forming the coated dough into a tortilla shape; and thereafter (iv) baking the coated dough. The salty taste enhancer is a sodium salt substitute or the salty taste enhancer is a sodium salt composition having enhanced salty taste, or the salty taste enhancer is a chloride salt of sodium or potassium, applied in an amount of at least 0.05 wt. % based on flour weight.

Abstract: The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.