Process for the production of a storage stable brown sauce fund
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Edible, viscoelastic, fiber-forming mass, useful as cheese substitute e.g. for mozzarella or fondue cheese mixture, and dry powder reconstitutable with water contain imitation cheese, pectin, swellable carrier and calcium salt
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Packaging with dosing device
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Production of starch products with a high resistant starch content includes a washing step between enzymatic debranching and retrogradation
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Body for incorporation of organoleptically effective additives in food
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Process for the preparation of yeast extracts
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Process for producing a mushroom flavor
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Process for the production of tomato flakes
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Pasta, which changes shape when rehydrated
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Process for the production of sesame products
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Dry product reconstitutable with hot, aqueous liquids into fruit and vegetable pulps and process for its production
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Food products suitable for roasting after rehydration and processes for their manufacture
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Ready-to-bake, shelf-stable cake dough and process for its manufacture
