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Patent Searching and Data


Matches 501 - 550 out of 34,636

Document Document Title
WO/2014/157577A1
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific vo...  
WO/2014/156552A1
[Problem] The purpose of the present invention is to obtain a soft cookie which exhibits a soft mouthfeel and an unsticky texture. [Solution] A soft cookie which contains Vigna radiata seed protein and a sugar alcohol and in which the co...  
WO/2014/154432A1
The invention relates to a household appliance, which comprises at least one catalytically effective substance in a surface, wherein the catalytically effective substance is a polyoxometalate that is comprised in an inner an/or outer sur...  
WO/2014/156626A1
Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained ea...  
WO/2014/157837A1
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, therey lowering the intake of sugar, which may cause disease such ...  
WO/2014/157696A1
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group c...  
WO/2014/147219A1
The present invention relates to isolated polypeptides having phospholipase A activity and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucle...  
WO/2014/152037A1
In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual...  
WO/2014/149810A1
The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device...  
WO/2014/150206A3
A cooking apparatus includes a base including a lower heating plate an upper heating unit including an upper heating plate and a cleaning structure configured to move a cleaning blade along at least one of the lower heating plate and the...  
WO/2014/147376A3
Wafer (10) or structure for use in making such wafer or method for making such wafer; the wafer comprising mutually interconnected ridges (12) arranged to provide an array of recesses (14) for receiving filling material; wherein the ridg...  
WO/2014/147376A2
A wafer (10) comprising mutually interconnected ridges (12) arranged to provide an array of recesses (14) for receiving filling material; wherein ridges of a first plurality of aligned ridges extend in a first direction (16) traversing t...  
WO/2014/148930A1
The device for baking food products, especially rice cakes, consists of the engine (1) placed in the rigid casing (1), connected by the means of the clutch (2), to the toothed gear (3) of the engine (1), which drives indirectly, by the u...  
WO/2014/148388A1
To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to ...  
WO/2014/152022A1
In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold- free shelf life, including baking a lower water activity baked food product, and applying live yeast to the bake...  
WO/2014/140616A1
A utensil suitable for use in shaping or smoothing an edible material or a non-edible modelling material and which is characterised in that it has a micro texture on the surface, or a part of the surface, that contacts the material when ...  
WO/2014/142768A1
A dough preparation device comprising a fermentation device (2), a device (3) for weighing and dosing ingredients, a mixer (4) for starter dough or dough, a tipper with or without a rail, and containers (5) wherein the devices (2, 3, 4, ...  
WO/2014/140242A1
The present invention relates to microalgal flour granules, their use in food products; and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability an...  
WO/2014/142136A1
This stirring and kneading method for making dough by stirring raw ingredients by rotation of stirring fins (12) includes: a step for arranging a rotatable container (2) in an initial position, the container (2) including a rectangular p...  
WO/2014/140245A1
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...  
WO/2014/140244A1
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...  
WO/2014/140552A3
Bakeware is described comprising a peripheral wall, a reinforcing band substantially encircling the peripheral wall, the peripheral wall including a flange shaped to substantially enclose the reinforcing band and to define an upper face ...  
WO/2014/140247A1
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...  
WO/2014/143328A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...  
WO/2014/136639A1
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...  
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/136637A1
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...  
WO/2014/135917A1
The invention relates to a method for producing a small sweet or savoury cake, such as a cupcake, from a muffin. The method is characterised in that the small cupcake-type cake is softer that known small cakes of this type. The productiv...  
WO/2014/134505A1
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/131793A1
The present invention relates to a method for producing baked goods having a long shelf life, in particular in a closed baking mould, comprising the steps a) producing a baking mix, in particular cake mix, and exposing the baking mix to ...  
WO/2014/134505A4
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/131842A1
A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an ami...  
WO/2014/131861A3
This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also...  
WO/2014/130755A1
A frozen pizza preparation package (10) and method includes a frozen prebaked pizza crust (102), pizza toppings (110), microwave-crisping sequence instructions (300) that instruct sequential steps of heating the frozen prebaked pizza cru...  
WO/2014/128873A1
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...  
WO/2014/124509A1
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...  
WO/2014/127154A1
An imprinter for creating impressions of designs in media such as buttercream, fondant, gum paste, modeling dough, and cookie dough for decoration. The imprinter includes a retainer having a retainer body and at least one retaining porti...  
WO/2014/123984A1
A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking ...  
WO/2014/122611A3
A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, comprises an envelope (2) made of pasta, enclosing therein a filling (3) made of edible raw materials. The envelope (2) co...  
WO/2014/124189A1
A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liqui...  
WO/2014/118599A1
The invention is a new extruder for extruding pasta with solid cross section, meaning not hollow, comprising a dosing tool (A) provided with a plurality of holes (B) and one or more shaping elements (D) each provided with a plurality of ...  
WO/2014/119999A1
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food prod...  
WO/2014/118141A1
The invention relates to a device that consists of a fork claw (7) having a grip section (6) for gripping and emptying a plastic beaker (1), and with two fork fingers (3) on the front of said grip section (6) each of which form a circula...  
WO/2014/120259A1
The present invention addresses the aforementioned need by providing a shelf stable filled food product such as a pie, bar, cookie, or pastry. The food product is a combination of a dough-based crust and a fruit filling. This disclosure ...  
WO/2014/118183A1
A method of manufacturing a fruit-containing snack food, the method comprising the steps of: a. providing at least one fruit material comprising whole fruit solids; b. providing at least one binder material, the at least one binder mater...  
WO/2014/115058A1
A machine (1) for making filled pasta comprises at least one station (2, 3) for preparing a strip (4, 5) of pasta sheet; a station (7) for preparing a filling (14, 10); a filling operation station (6), in communication with the station (...  
WO/2014/114342A1
There is provided yeast cell walls comprising vitamin D2. The vitamin D may be added vitamin D2 or obtained by treatment of a yeast cells walls fraction with UV light or by treatment of a yeast with UV light followed by autolysis and/or ...  
WO/2014/116296A1
A shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level...  
WO/2014/116125A1
This invention relates to an insulated firebrick oven adapted for using wood, charcoal, gas or other biomass materials for cooking bread, cookies, roasted meat, pizzas and the like that includes a moveable stand having an anchoring membe...  
WO/2014/115063A1
Machine for the manufacture of boilies for sport fishing comprising: - a base frame (2, 3); - a forming roller (4) which has a central axis (A) horizontal and which is associated with the base frame (2, 3) in a rotatable way around the c...  

Matches 501 - 550 out of 34,636