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Patent Searching and Data


Matches 451 - 500 out of 34,808

Document Document Title
WO/2015/024999A1
The invention relates to a device for baking or baking off dough pieces (B1, B2), comprising at least one input store (1) and at least one associated feeding apparatus (4) for feeding and storing dough pieces (B1, B2), in particular doug...  
WO/2015/026896A1
An improved system and method to produce a bread or pizza product is disclosed. Bread or pizza products that produced with the system and method are also disclosed. The bread or pizza products are intended for commercial manufacture with...  
WO/2015/024689A1
The present application in particular is related to a method of estimating a humidity level in a steam cooking chamber (4) of a steam cooking appliance (1). The method comprises successively measuring static or guasi-static pressure valu...  
WO/2015/021987A2
A grid cover (1) is disclosed for keeping a cooking grid (6), such as an oven grid, clean during use, said grid cover comprising a sheet of a heat-resistant and greaseproof material, wherein the sheet comprises, in one direction, a plura...  
WO/2015/021987A3
A grid cover (1) is disclosed for keeping a cooking grid (6), such as an oven grid, clean during use, said grid cover comprising a sheet of a heat-resistant and greaseproof material, wherein the sheet comprises, in one direction, a plura...  
WO/2015/022469A3
The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium.  
WO/2015/020114A1
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...  
WO/2015/020660A1
The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die apparatus with multiple channels is disclo...  
WO/2015/019226A3
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/020058A1
 Provided is a confectionery in which a choux paste is made by a production step having no heating function, and choux paste as well as an oleaginous foodstuff such as chocolate are uniformly and stably infused. This invention is a cho...  
WO/2015/019226A2
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/014665A1
Machine with horizontally oriented cone-rolling devices (5, 15, 35, 58) for producing rolled wafer cones. The cone-rolling devices are arranged one behind the other along a circulatory path in the elongate machine framework (8) and are c...  
WO/2015/017372A1
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French...  
WO/2015/014312A1
A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%...  
WO/2015/014278A1
A noodle maker operating safely comprises a base (1), a stirring cup (2) connected to the base (1), and an upper cover (3) covering the stirring cup (2), and the noodle maker is further provided with a stirring component and a noodle ext...  
WO/2015/010148A1
The invention relates to a device and a method for forming a continuous strip of dough. According to the invention, the device (10) comprises a dough chamber (2) that is limited, in sections, by a delivery strip (3) for conveying dough a...  
WO/2015/012289A1
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...  
WO/2015/011813A1
 Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goo...  
WO/2015/010228A1
Disclosed is an improvement in a production technology and an evaluation system for starch noodles. On the existing basis, the noodle processing technology is optimized, and the optimization and upgrading of processing devices are enhanc...  
WO/2015/011403A3
The invention relates to a device for dispensing liquid yeast in a bakery, including: an inner panel (2) of a refrigerated chamber (6) onto which an inner circuit (20) for the flow of liquid yeast is pre-mounted, wherein said inner circu...  
WO/2015/006891A1
An air fryer for fully and evenly heating food comprises a fryer body (1), a main convection fan (2), a heating apparatus (3), and a container basket (4). The fryer body (1) is a hollow container. An opening is disposed in the side wall ...  
WO/2015/004824A1
Provided are a layered food production device and production method for producing a layered food in which the outer form, and the shape of an inner cavity, are irregular and non-circular. This production device of a layered food (1) is p...  
WO/2015/006405A1
An air impingement nozzle (10) that includes a fluid supply line (12) with a fluid inlet and a fluid return line (14) with a fluid outlet. A first wall (24) in spaced walls extend between and are in communication with the fluid inlet and...  
WO/2015/001235A1
Process for etching a pattern on a surface (S) of a sandwich roll or bun (P) after the roll or bun (P) has been baked, by applying to the surface of the roll or bun (P) a laser beam emitted from an etching unit (2) equipped with a laser ...  
WO/2015/001341A1
A piping stand for use with a piping bag, the stand comprising a base and a body formed by a plurality of members that are telescopically arranged Inside one another, the members being moveable between a retracted condition and an extend...  
WO/2015/001254A3
The present invention relates to a transport device (1), of the noria type, comprising a drive chain (2) having links (3) that is wound around two deflection wheels (4, 5) so as to describe a loop circuit comprising a first, ascending ve...  
WO/2015/003080A4
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2015/000020A1
A toaster has a housing ( 100) defining a toasting cavity ( 115). A conveyor mechanism ( 130) is mounted in the toasting cavity (1 15) and longitudinally extends from adjacent a toasting cavity inlet (1 16) to a toasting cavity outlet (1...  
WO/2015/001334A3
The present invention relates to a front-loading bread maker (1). The front-loading bread maker (1) has a front-opening door (3) hinged at its lower edge (4), and a removable container (7) in which bread-making ingredients are processed ...  
WO/2015/003080A1
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2015/002603A1
A steam generating system in an oven (2) that comprises an external housing (4) which encloses an oven chamber (6), a hot air channel (8) where hot air (10) is about to flow and a hot air inlet in the form of a series of openings in the ...  
WO/2015/002678A1
A baking device (10) is provided. The baking device (10) includes a housing (20) enclosing a baking compartment (12) and an air handling compartment (14), the air handling compartment (14) and the baking compartment (12) being separated ...  
WO/2014/207805A1
The present invention addresses the problem of utilizing the strong water- and oil-holding properties, namely binding effect, of pith fibers (ground inner stem fibers) separated from sunflower stems that are a natural material to reinfor...  
WO/2014/207566A3
A baking pan with an improved grasping mechanism comprising a baking surface, a plurality of walls extending upward from the baking surface, a silicone wrapping disposed about outer surfaces of the walls, and a tab extending from the sil...  
WO/2014/204848A1
An apparatus and method for cooking, heating, or drying in which, as items or materials are conveyed through a heating chamber by a linear, spiral, or other type of conveyor, hot combustion product gases are delivered upwardly through an...  
WO/2014/203390A1
Provided is a mixing device that uniformly mixes a powder raw material and a liquid raw material. The powder raw material is supplied to a rotating disk, expanded, and formed into a thin layer of a particle dispersion group near the oute...  
WO/2014/198637A1
The present invention relates to a temperature detection device for measuring the core temperature of a food product, wherein the device comprises a microwave detecting array antenna, in particular a phased array antenna, as well as to a...  
WO/2014/198569A1
The invention relates to a device, baking oven and method for producing a shaped waffle body (2), in particular a baked intermediate product, from a baking mass which is baked under pressure and which contains, in the non-baked state, pr...  
WO/2014/198568A1
The invention relates to a method for producing a baked product comprising the following steps: a baked product blank which has an essentially closed baking surface and an open-pore separating surface is produced; a liquid to pasty, hard...  
WO/2014/201170A1
Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts,...  
WO/2014/200471A1
Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high n...  
WO/2014/198980A1
The invention relates to a dry loaf comprising a receiving region designed to house food therein, and to the method for the production thereof.  
WO/2014/196635A1
Provided are a method and a device for cutting a flat food dough into a long food dough, without imparting stress thereto. This food-dough cutting method for cutting a flat food dough into a long continuous food dough is provided with: a...  
WO/2014/197465A1
Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An...  
WO/2014/195060A1
The invention relates to a method for preparing a macaroon shell comprising a main shell (3) and at least one additional element (2), wherein the main shell (3) and the additional element (2) are both made of baked macaroon dough, the ad...  
WO/2014/197603A3
A stirring apparatus for agitating fluids in a container utilizing a powered rotor held in a housing. The rotor includes an elongated aperture that loosely engages a stirring elements that is permitted to swing outwardly upon rotation an...  
WO/2014/193422A1
A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight...  
WO/2014/193421A1
A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less...  
WO/2014/193417A1
A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening c...  
WO/2014/192035A1
A machine for making filled pasta, comprising a first modular unit (10), consisting of a kneading machine equipped with a container (11) within which the dough is formed, and a second modular unit (16), constituted by a ravioli machine, ...  

Matches 451 - 500 out of 34,808