Abstract: The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is in elastic state, the bread sheet remaining continuous, and the hardened ready-for-use pieces are separated from one another. The invention also relates to products obtained in this manner and by processing them further. Typical products of the invention comprise crispbreads, torn rusks, like thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also relates to high-fiber baked snack products.

Abstract: The invention relates to a method of purifying phytosterol concentrates by contacting the phytosterol concentrate with a pressurized fluid. The invention also relates to the obtained purified phytosterol concentrate, foodstuff and animal feed premixes containing the same as well as to foodstuffs and animal feeds containing phytosterol concentrate.

Abstract: The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is in elastic state, the bread sheet remaining continuous, and the hardened ready-for-use pieces are separated from one another. The invention also relates to products obtained in this manner and aby processing them further. Thypical products of the invention comprise crispbreads, torn rusks, like thin crispbreads, torn breadrings dried on a bread pole. and baked snacks.

Abstract: The invention relates to a premix useful in food industry, the premix containing a pulverized plant sterol and a conventional foodstuff raw material. The invention further relates to methods for the manufacture of the premix, to the use of the premix as such and in the manufacture of foodstuffs, and to edible products containing the premix. Bakery products containing the premix of the invention are described in particular.

Abstract: The invention relates to a process for manufacturing coated or filled, dry baked products that are in the form of a ready-for-use pieces or divisible into ready-for-use pieces. In the process of the invention, a baked bread sheet is patterned for the formation of ready-for-use pieces while the starch of the bread sheet is in elastic state, the patterns being attached to one another and the bread sheet remaining continuous, whereafter the bread sheet is coated, and the coated bread sheet is divided along the patterning lines into detached products. For manufacturing filled products, a second patterned, hardened bread sheet is arranged on top of the coated bread sheet in such a way that the patterns match. The invention also relates to products obtained in this manner. Typical products of the invention comprise crispbreads, torn rusks, such as thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also related to high-fibre baked snack products.

Abstract: A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.

Abstract: The invention relates to a method of improving the production process of dry cereal products, such as crispbread and biscuits, by adding hemicellulose and cellulose degrading enzymes to the dough. The enzyme addition improves the properties of the dough and increases the process capacity by decreasing the need for dough liquid.

Abstract: The invention relates to a method of improving the properties of dough and the quality of bread by adding to the dough, dough ingredients, ingredient mixture or dough additives or additive mixture an enzyme preparation comprising hemicellulose and/or cellulose degrading enzymes and glucose oxidase, or sulphydryl oxidase and glucose oxidase, the enzyme preparation being preferably used in combination with lecithin. The enzyme preparation of the invention has an advantageous effect on the processability of the dough and the properties of the final bakery product. The combination of the enzyme preparation of the invention and lecithin can advantageously replace bromate conventionally used as a baking additive.