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WO/2010/005304 |
Baking tray for double-sided use comprising a carrier having a bearing surface for the dough products on both sides and a frame surrounding the carrier and connected thereto, wherein the frame projects above and below the surface of the ...
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WO/2010/005304 |
Baking tray for double-sided use comprising a carrier having a bearing surface for the dough products on both sides and a frame surrounding the carrier and connected thereto, wherein the frame projects above and below the surface of the ...
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WO/2010/003334 |
A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30℃ during 60 minutes is 250-450mL CO2/h, wherein the dough contains those ingredients as following: ...
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WO/2010/002246 |
Device for extruding suspension substantially comprising potato starch to form a product for frying such as a french fry, comprising a container for containing the suspension provided with at least one extrusion opening for passage of th...
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WO/2010/000111 |
A portable barbecue furnace is provided. The barbecue furnace comprises a base (1), a first barbecue rack (3) and a second barbecue rack (4). Two ends of the base (1) are respectively mounted supporting plates (2) capable of rotating at ...
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WO/2009/157983 |
An oven lighting fixture (10) includes an LED assembly (12) of assemblies optically coupled with an optical guide member (14). The lighting fixture (10) also includes a mounting bracket (30) and a pair of electrical leadwires to connect ...
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WO/2009/157072 |
It is intended to enable the production of a bread, which has a fine texture in the inner phase, a flexible and springy touch, a crispy and crunchy texture and, in particular, a highly viscoelastic feeling, by applying a process for prod...
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WO/2009/154212 |
Provided are a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the passage of time after c...
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WO/2009/155428 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/155428 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/152744 |
A moulage biscuit maker comprises a chassis (1) and a moulage (2). The chassis (1) is provided with an upper chassis (11) and a lower chassis (12) which can open or close relative to the upper chassis. The moulage (2) includes an upper m...
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WO/2009/153976 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
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WO/2009/154588 |
Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a ...
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WO/2009/152764 |
A perforated baking pan of microwave oven/toaster includes a pan body. One side of the pan body has at least one recess while the other side of the pan body has at least one corresponding projecting portion. Many perforations are dispose...
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WO/2009/153062 |
The present invention relates to an oven comprising a first chamber and a second chamber, which are separated by separation means, conveyor means for guiding products from the inlet through these chambers to the outlet, temperature contr...
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WO/2009/152763 |
A bread maker with a lateral door includes a main body assembly (1), a door assembly (2), and a stretchable spring (3), wherein the main body assembly (1) is provided with a cavity body (11) used for holding food and preparing the food; ...
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WO/2009/149947 |
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.
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WO/2009/151042 |
To newly develop a system for imparting heat resistance to a food antioxidant (in particular, a food antioxidant containing β-amylase as the active ingredient). To solve the above-described problem, a material for imparting heat resista...
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WO/2009/149948 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
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WO/2009/151422 |
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety...
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WO/2009/150951 |
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...
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WO/2009/148467 |
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final...
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WO/2009/147344 |
The invention relates to a flexible, self-supporting, anti-adhesive, and cellular membrane defining a mould or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular...
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WO/2009/148023 |
Disclosed is a kneading device (1) equipped with a hopper (2) having a hopper main body (4) that stores raw flour and a mixer (3) for kneading a substance that contains the raw flour. The hopper (2) is equipped with a stirring device (5)...
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WO/2009/147154 |
The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the s...
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WO/2009/147297 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/147344 |
The invention relates to a flexible, self-supporting, anti-adhesive, and cellular membrane defining a mould or a cavity plate for preparing food products, particularly bakery, viennoiserie, pastry, and biscuit products, and in particular...
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WO/2009/147297 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/146624 |
An automatic rotary barbecue machine includes a rack (1), a driving mechanism (12,13,14) and a motor (11), in which there is an oven (2) on the rack (1). The oven (2) is rectangular, and some heating units (22) are provided in the oven (...
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WO/2009/146100 |
A cooking method includes operation of a convection fan and a bake heating element to stir heat within an oven cavity.
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WO/2009/144324 |
The invention relates to a powdery agri-food composition obtained by: 1) bulking a base containing whole eggs and optionally at least one of the following ingredients: one or more cereal fractions, sugar, water, at least one food additiv...
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WO/2009/142262 |
A crusted food product manufacturing device is provided with a crust material transfer means (13) for transferring a flat crust material (11) onto a placing member (9) so as to cover the opening part (9A) of the placing member (9) provid...
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WO/2009/142818 |
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at ...
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WO/2009/142536 |
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products (croutons). Said invention makes it possible to produce rusk products (croutons) which can be used...
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WO/2009/142260 |
When long, thick food dough moves on a downstream conveyor (71) provided adjacent to a weighing conveyor (69), the long, thick food dough is cut by a cutting device (73) provided between the weighing conveyor (69) and the downstream conv...
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WO/2009/142261 |
A rack feeding-in station (7) is provided in the vicinity of one side of a food product processing device (3), and a rack delivery station (9) is provided in the vicinity of the other side thereof. At said rack feeding-in station (7), a ...
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WO/2009/141699 |
This is a machine for pasta for domestic and/or professional use, where the scraper elements are composed of a C-shaped elastically yielding slat (12), whose flanges have pointed ends, attached to cutting and/or rolling rollers.
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WO/2009/142637 |
The present invention includes a method of making a chemical preferment composition that mixes ingredients including flour component, water, acidic chemical leavening agent, and basic chemical leavening agent, and mixes the ingredients i...
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WO/2009/141069 |
The present invention relates to a cooking oven with at least one cavity (12) and an illumination-equipment for said cavity (12). The cooking oven comprises a number of outer walls (14, 16, 18, 44) forming a casing (10) of the cooking ov...
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WO/2009/143416 |
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process tor production of com masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or...
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WO/2009/141699 |
This is a machine for pasta for domestic and/or professional use, where the scraper elements are composed of a C-shaped elastically yielding slat (12), whose flanges have pointed ends, attached to cutting and/or rolling rollers.
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WO/2009/138189 |
Disclosed is an apparatus for shaping food into a cylindrical roll, comprising a flexible band that has an internal side on which the food to be shaped can be placed. In order to be able to reliably and reproducibly shape the food, said ...
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WO/2009/138281 |
An oven (1) for the industrial baking of food, particularly bread, pizzas or the like, comprising at least one frame (2) for supporting a food baking chamber (3) and at least one combustion chamber (11) for at least one solid fuel for th...
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WO/2009/138652 |
The present invention relates to a process for manufacturing a bakery product of the crustless batch bread type or the like, in which a prepared dough contained in at least one tin (32) is baked, characterized in that the baking comprise...
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WO/2009/138281 |
An oven (1) for the industrial baking of food, particularly bread, pizzas or the like, comprising at least one frame (2) for supporting a food baking chamber (3) and at least one combustion chamber (11) for at least one solid fuel for th...
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WO/2009/138447 |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.
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WO/2009/137562 |
A cutter assembly for an extruder includes an elongated extrusion member (9) having an open feed end (12). The open feed end (12) is attachable in fluid communication with the extruder for supplying a mash thereto. An extrusion die (22) ...
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WO/2009/137562 |
A cutter assembly for an extruder includes an elongated extrusion member (9) having an open feed end (12). The open feed end (12) is attachable in fluid communication with the extruder for supplying a mash thereto. An extrusion die (22) ...
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WO/2009/135123 |
A dough forming press (10) comprising a lower support frame (14), a lower pressing platen (16) coupled to the lower support frame, and an upper pressing platen assembly (12) positioned above the lower pressing platen. The upper pressing ...
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WO/2009/135123 |
A dough forming press (10) comprising a lower support frame (14), a lower pressing platen (16) coupled to the lower support frame, and an upper pressing platen assembly (12) positioned above the lower pressing platen. The upper pressing ...
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