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Patent Searching and Data


Matches 451 - 500 out of 35,100

Document Document Title
WO/2015/112725A2
A baking pan insert having a bottom surface and two sides, configured to rest abutting the bottom and side interior surfaces of a baking pan, and configured to slide along a length of the baking pan, for aiding in the removal of portions...  
WO/2015/112415A1
A cookie cutter includes a plurality of walls that are arranged to define a plurality of contiguous shapes which are arranged in a pattern that is symmetrical and that repeats defined by a first axis and a second axis, in which the first...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/110388A1
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...  
WO/2015/112725A3
A baking pan insert having a bottom surface and two sides, configured to rest abutting the bottom and side interior surfaces of a baking pan, and configured to slide along a length of the baking pan, for aiding in the removal of portions...  
WO/2015/111066A1
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...  
WO/2015/109405A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2015/109830A1
A mixing hook (70) and mixer employing same, the mixing hook comprising an output shaft connecting piece (71), a flexible connecting piece (72) and an mixing part (73); one end of the output shaft connecting piece (71) is connected to th...  
WO/2015/107022A1
A baking oven, a method and a removal device (1) for continuously removing filled baked products (2) from baking molds (4) moved along a conveying surface (3) and for continuously conveying the baked products (2) to a dispensing surface ...  
WO/2015/106485A1
A dough kneading hook structure and a dough kneading machine applying it. The dough kneading hook structure comprises a mounting frame (1), a first dough kneading hook (2), a second dough kneading hook (3) and fool-proof structures (4). ...  
WO/2015/107858A1
 This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid es...  
WO/2015/107555A1
An industrial oven (100), particularly for bakery products, comprising a cooking chamber (105) and means (140, 145) for handling a plurality of baking trays (300) within the cooking chamber (105), its particularity residing in the fact t...  
WO/2015/102027A1
The present invention relates to a rotor (30) for a kneading machine (10) for alimentary doughs, said rotor (30) comprising a flat base formed of a plurality of arms (32, 33) and a plurality of mixing paddles (34, 35) restrained to said ...  
WO/2015/102545A1
This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method t...  
WO/2015/101399A1
The present invention relates to a cooking oven (1) comprising a chamber (2) for cooking food therein, a cell (3) including a fan (4) for generating air flow, an intake port (5) for drawing air into the cell (3) by the suction effect of ...  
WO/2015/101966A1
A method and apparatus for cutting edible wafer books. The method comprises a) feeding a first wafer book into a first cutting station (6); b) extending a first cutting station pusher (10) a first time to push the first wafer book throug...  
WO/2015/100464A1
In professional use, pie molds whose size can be adjusted are often used. The molds generally consist of a plurality of individual parts, essentially plates, which can be fitted together and then are placed onto a flat substratum, such a...  
WO/2015/097216A1
A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103. Likewise disclosed is a method for producing a starter dough as a constitu...  
WO/2015/097565A1
A dough transfer unit and the method of using the dough transfer unit are described. The dough transfer unit along with its sensor, motor and embedded software makes this novel invention to self-guide the movement of the flattened dough ...  
WO/2015/097561A2
The present invention is a cooking mechanism for a food preparation appliance which does not require any flipping of the dough product and achieves an irregular temperature profile during the cooking process. The platen system allows the...  
WO/2015/097564A1
A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls ...  
WO/2015/097417A1
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characteri...  
WO/2015/097561A3
The present invention is a cooking mechanism for a food preparation appliance which does not require any flipping of the dough product and achieves an irregular temperature profile during the cooking process. The platen system allows the...  
WO/2015/097562A3
The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container (204), a blade assembly (112) and a kneading base (306). The kneading container has an open bottom face...  
WO/2015/091751A1
The present invention relates to a method for producing a combined long-life baked product with a filling layer, comprising the steps: provision of a chocolate portion (1) on a carrier device (2), shaping the chocolate portion (1) into a...  
WO/2015/089785A1
Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20 % one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcell...  
WO/2015/092208A1
The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened doughs. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereo...  
WO/2015/095191A1
Disclosed is a mesh heating system including: two or more electrodes configured to supply a current ot a wire mesh heating element; a mesh heating element comprisiing filaments disposed betweeen the two or more electrodes; and a tensione...  
WO/2015/091221A1
A method for spreading an edible oil on a surface of a food product is described. The method allows reduced amounts of oil to be used on food products without loss of flavour or organoleptic products. The method comprises the steps of tr...  
WO/2015/093312A1
The problem addressed by the present invention is to provide: a cake having a moist sensation, a soft melting in the mouth, a favorable fragrance, and a low occurrence of shape loss after baking; and a method for producing the cake. In t...  
WO/2015/091350A1
The invention relates to a method and a device for conveying and grouping individual products (P), comprising the following features: supplying the products (P) by means of a first conveying device (10) in a track (TE) in a first conveyi...  
WO/2015/091007A1
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of t...  
WO/2015/093310A1
The problem addressed by the present invention is to provide a baked confection that has secure shape retention despite a high oil content, has a crisp sensation, does not break easily, and has favorable fragrance. The baked confection, ...  
WO/2015/087992A1
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....  
WO/2015/086737A1
This invention relates to a medicament or a dietary supplement comprising the Aspergillus niger aspergilloglutamic peptidase that is capable of hydrolyzing plant food allergens, and more particularly, alpha-amylase/trypsin inhibitors, th...  
WO/2015/086809A1
A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flo...  
WO/2015/087312A3
A portable camping stove for burning solid fuel comprising: a combustion chamber having a wall, a closed end, an open end, a longitudinal axis extending between the ends, inlet holes for air to enter the combustion chamber and a longitud...  
WO/2015/086740A1
A method for obtaining an extruded/expanded cereal-based biscuit with a fat and savory dough coating, comprising the steps of: mixing in a mixer the raw materials used for the base biscuit comprising mainly an ingredient having a high co...  
WO/2015/085384A1
The present patent relates to improvements to a machine for forming dough-based products, such as sweet dough or savoury dough without a filling, with a system for conveying and compressing the dough contained in an upper structure (1), ...  
WO/2015/086861A1
The invention relates to a machine for hydrating powdered yeast, comprising a frame (1) which is closed peripherally by a casing (2) and which houses a hopper (3) feeding metered powdered yeast into a mixing tank (9) including a mixing b...  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  
WO/2015/083757A1
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...  
WO/2015/081549A1
A multifunctional vessel for cooking food comprises a body and a food vessel capable of being separated from the body. The body comprises a machine body, an upper heater, a lower energy converter, and a thermal convection fan. The body e...  
WO/2015/080398A1
The present invention relates to a method for preparing a glazing agent for breadmaking, and, in particular, the objective of the present invention is to provide a glazing agent for pastry which can maintain the natural savor and flavor ...  
WO/2015/080069A1
 A hopper device for sending out a foodstuff to a food manufacturing device is equipped with: a hopper provided with an opening for accepting the foodstuff; a rotary shaft provided with a screw for winding the periphery in a direction ...  
WO/2015/079793A1
Provided is a rounding device that rounds a food dough using a pair of shaping plates (11, 13), the device being provided with the following: a conveying device (9) that conveys a food dough (7); and the pair of shaping plates (11, 13) d...  
WO/2015/077761A1
A holding apparatus comprises a tray configured to hold food product therein, a holding portion configured to hold the tray therein, and a cover configured to cover the tray held in the holding portion. The cover comprises a covering por...  
WO/2015/073904A1
A handheld confectionary dispenser includes a flexible pouch that presents an interior chamber and is configured to contain confectionary within the chamber. The pouch defines a reservoir portion, a dispensing portion, and a funnel porti...  
WO/2015/071854A1
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...  
WO/2015/072942A1
The invention is a production method for an industrial convenience food product with ready-to-eat, high water activity and filler, and free of preservative, coloring agent and emulsifier, comprising the process steps of a) preparation an...  

Matches 451 - 500 out of 35,100