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WO/2012/061716 |
A dough pressing system (100) including means for coupling a cover to a pressing platen (110), wherein the cover can reduce the wear caused to the pressing platen (110) by the heat and pressure used to process one or more products. The c...
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WO/2012/057451 |
The present invention relates to a glaze for baked goods, which comprises fructooligosaccharide, highly methoxylated pectin having a degree of methoxylation of 50% or more, and 350-400 ppm of calcium ions. The present invention also rela...
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WO/2012/055531 |
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...
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WO/2012/057129 |
Provided are a cereal powder, which sustains the natural composition of the edible parts of a cereal as far as possible, holds the health functional components contained in the cereal and can be produced at a low cost, and an application...
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WO/2012/055887 |
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...
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WO/2012/056078 |
The present invention relates to coloured bread in which the bread dough includes, at least, one natural dye pigment in a quantity large enough to give the bread the sought colour. Likewise, the invention relates to the method for prepar...
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WO/2012/054452 |
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.
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WO/2012/051832 |
An automatic spraying device and a heating equipment therewith are provided, wherein the automatic spraying device includes a power supply, a spraying mechanism (1) and a temperature control mechanism (2). The power supply, the spraying ...
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WO/2012/053536 |
The present invention provides a food item which can absorb all of the nutrients of soybeans, has no soybean odor, has a good flavor, is easy to eat, can raise soybean content, and can be eaten by people of all ages. The hollow confectio...
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WO/2012/049519 |
The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings. As described herein for optimum taste performance the final food p...
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WO/2012/049467 |
A baking pan comprises a body and a detachable base. The body comprises at least one wall and the base comprises a rigid portion and a flexible seal, the seal being located between the rigid portion and the body. Alternatively the body c...
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WO/2012/048381 |
A deep fryer having a removable electric heating element may incorporate a removable mesh filter below the heating element. Lifting the filter, through the fryer's oil, removes unwanted waste from the oil. In preferred embodiments, a mes...
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WO/2012/049233 |
The present invention relates to a consumer-friendly, ready-to-bake food item containment product (100) containing a food item (104) disposed on a planar sheet (102) of ovenable material, wherein the sheet has a compact configuration for...
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WO/2012/051068 |
A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the h...
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WO/2012/051027 |
The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.
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WO/2012/049686 |
This invention is based upon auto feeding, auto dosing to continuous mixer for efficiently making high quality dough for bakery industry. The mechanism is as follows. Pre-weighed material like sugar, milk powder, chemicals, preservatives...
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WO/2012/050357 |
The present invention relates to a rice cake manufacturing device which is capable of consecutively manufacturing rounded rice cake sticks. The invention comprises: a motor (2) which is installed on a bar (200) that is slantly mounted on...
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WO/2012/049181 |
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present i...
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WO/2012/047092 |
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...
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WO/2012/037960 |
This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Fu...
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WO/2012/037620 |
The present invention refers to a fat replacer combination for total or partial substitution of fat in food products such as ice cream and cake comprising: (a) a fat replacer based on carbohydrates for example low DE maltodextrin; (b) on...
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WO/2012/038844 |
The invention is a new tool set for making homemade ravioli or filled pasta in general, comprising at least one flat grid (Β') provided with holes or openings (Ba), at least one flat cutting grid (C) having blades (C1) arranged around e...
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WO/2012/039692 |
The invention relates to a decor and coating dough, used in coating of pastry products, by being shaped directly in making of decor and a variety of decorative figures, comprising tragacanth gum, modified maize starch, carboxy methyl cel...
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WO/2012/040605 |
Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 4...
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WO/2012/038527 |
The invention relates to a dough processing system for processing a U-shaped dough strand using a processing head, comprising two gripper means for knotting the dough strand, and a shaping table, which is provided with positioning means ...
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WO/2012/035510 |
It refers to a cooking oven (30) which comprises a compartment in which the food cooking takes place and two or more cooking planes (45) on which the foods to be cooked are put. The two or more cooking planes are arranged at different he...
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WO/2012/037017 |
A mixing bowl-tilt system (10) for a horizontal mixer includes a multi-stage gear reduction unit having an input and an output, wherein the input is connected to be rotated by a motor and the output is operatively connected to rotate a m...
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WO/2012/036910 |
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...
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WO/2012/037017 |
A mixing bowl-tilt system for a horizontal mixer includes a multi-stage gear reduction unit having an input and an output, wherein the input is connected to be rotated by a motor and the output is operatively connected to rotate a mixing...
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WO/2012/033618 |
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour- water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.
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WO/2012/031682 |
The invention relates to a snack product and to a method for producing same, wherein the snack product comprises at least one long-life bakery product and at least one muesli element, wherein the muesli element has an aw value of 0.1 to ...
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WO/2012/032372 |
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...
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WO/2012/033399 |
The invention is directed to a flour tortilla having a low sodium content and to a method for preparing such, which method comprises - providing a flour tortilla dough in a portion sufficient to prepare the tortilla; - coating at least p...
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WO/2012/030079 |
The present design relates to a kneading mould comprising: a body part which is formed in a three dimensional shape having an upward-opening internal space; and a plurality of fold parts which are formed vertically in the body part. The ...
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WO/2012/029486 |
In the field of producing processed foods containing a cereal powder, there have been required foods having good appearance, good physical properties, good taste and good functionality. A processed food having good appearance, good funct...
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WO/2012/029120 |
First materials including flour, water and yeast are kneaded together using a mixer. After subjecting the kneaded materials to primary fermentation by putting the kneaded materials into a temperature controlled container, the resulting p...
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WO/2012/024618 |
Embodiments relate to a fine particle applicator including a loading vessel, a metering roller positioned adjacent the loading vessel, a first stippling roller in contact with the metering roller, a high speed roller, positioned adjacent...
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WO/2012/022609 |
The invention proceeds from a steam cooker (12) having a muffle (16), which bounds a cooking space (14), and having a steam generator (22), which has an evaporator unit (32) and a cooking-space-drainage means (54). In order to provide fo...
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WO/2012/022608 |
The invention relates to a steam cooker device (12) which comprises a muffle (16) delimiting a cooking chamber (14), and a steam generator (22) having an evaporation unit (32) with a steam outlet (46). In order to obtain advantageous pro...
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WO/2012/024307 |
A gear box for a reciprocating kneader. A primary rotational gear is attached to a gear box primary shaft and rotates in concert therewith. A secondary rotational gear is engaged with the primary rotation gear and rotates therewith. A se...
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WO/2012/023453 |
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...
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WO/2012/024561 |
A food punch assembly (109 for a food sheet comprises a base (14), a lid (16), a die (40) and a punch (50). The base (14) has a food receiving surface (24), and a die receiving opening (20). The die receiving opening is formed through th...
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WO/2012/022607 |
The invention relates to a steam cooker device which comprises a steam generator (22) having an evaporation unit (32), a residual water reservoir (24) and a fresh water reservoir (26). The aim of the invention is to provide a device of t...
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WO/2012/022609 |
The invention proceeds from a steam cooker (12) having a muffle (16), which bounds a cooking space (14), and having a steam generator (22), which has an evaporator unit (32) and a cooking-space-drainage means (54). In order to provide fo...
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WO/2012/024563 |
A baked good marking device assembly (10) comprises a base (12), an elongated marking arm (14), and a marker (16). The base (12) has a top surface (18) and a bottom surface (20). The elongated marking arm (14) is generally perpendicular ...
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WO/2012/019974 |
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...
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WO/2012/019541 |
A cutter (1) for a dough kneading apparatus comprises a holder (11) capable of rotating when driven by a power mechanism (2) and a blade fixedly disposed at the holder (11). The blade includes an upper blade (13) and a lower blade (12) i...
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WO/2012/021889 |
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a proc...
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WO/2012/016768 |
A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20 °C, vegetable or ani...
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WO/2012/018259 |
The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long p...
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