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WO/2009/132997 |
The present invention relates to an oven (1) comprising a cooking chamber (2) wherein the cooking process is realized, at least one light source (3) inside the cooking chamber (2) allowing performing the cooking process with the light wa...
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WO/2009/130219 |
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...
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WO/2009/130556 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
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WO/2009/130556 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
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WO/2009/129024 |
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...
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WO/2009/129376 |
A cutter assembly (1) for an extruder includes an elongated extrusion member (3) having an open feed end. The open feed end (16) is attachable in fluid communication with the extruder for supplying a mash to said elongated extrusion memb...
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WO/2009/129376 |
A cutter assembly (1) for an extruder includes an elongated extrusion member (3) having an open feed end. The open feed end (16) is attachable in fluid communication with the extruder for supplying a mash to said elongated extrusion memb...
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WO/2009/127717 |
Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The...
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WO/2009/127416 |
The present invention relates to an oven comprising: a first chamber and a second chambers, which are separated by separation means conveyor means for guiding products from the inlet through these chambers to the outlet, temperature cont...
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WO/2009/127380 |
The invention relates to a system for the production of sandwich cookies, having a suction belt conveyor (2) disposed along a sandwiching path, the sandwich cookies being created on the suction belt (11) of said sandwiching path. Success...
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WO/2009/127380 |
The invention relates to a system for the production of sandwich cookies, having a suction belt conveyor (2) disposed along a sandwiching path, the sandwich cookies being created on the suction belt (11) of said sandwiching path. Success...
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WO/2009/127380 |
The invention relates to a system for the production of sandwich cookies, having a suction belt conveyor (2) disposed along a sandwiching path, the sandwich cookies being created on the suction belt (11) of said sandwiching path. Success...
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WO/2009/129024 |
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...
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WO/2009/124438 |
A cooking device which can stir food automatically includes a base (1), a cover (2), and a pan mainbody (3) arranged between said base (1) and said cover (2). In said cover (2) and said base (1) is arranged a ventilated path (4) communic...
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WO/2009/125206 |
The invention provides a confectionery bar (110) comprising a rippled wafer (112) comprising a base portion (116) and two lobes (118), enrobed in a layer (114) of chocolate. The base portion (116) and the lobes (118) define between them ...
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WO/2009/126548 |
Provided are methods for preparing edible aquatic animals for storage by placing a living aquatic animal into a medium containing trehalose, allowing the live animal to remain in the trehalose solution for a period of time, and removing ...
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WO/2009/126062 |
The invention relates to the food industry. The invention can be used for producing foods like raviolis or vareniks (raviolis hereafter). The aim of the inventions is to extend the list of semifinished food products with a high filling-t...
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WO/2009/123451 |
The invention relates to a product carrier (21) for dough products, comprising a flat carrier plate (22) having an upper side for carrying dough products thereon, and a frame (23) surrounding the carrier plate (22), wherein an outer edge...
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WO/2009/123337 |
Disclosed is an emulsified oleaginous composition comprising components (A) and (B), and wherein (B)/(A) (weight ratio) is 1.5 to 4. (A): an oil phase comprising 10 to 50 wt% of triacyl glycerol, 10-50 wt% of organic acid monoacyl glycer...
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WO/2009/122235 |
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain...
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WO/2009/122900 |
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...
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WO/2009/117790 |
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...
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WO/2009/117790 |
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...
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WO/2009/118165 |
A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream to a batter depositor (22) which deposits...
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WO/2009/115789 |
Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product ma be pre-wette...
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WO/2009/115789 |
Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product ma be pre-wette...
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WO/2009/112464 |
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it a...
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WO/2009/113655 |
Provided are a composition containing full fat soy flour, which can improve the aroma and/or texture of foods when employed as a substitute for some or all of the food starting material, or when employed by addition as a new starting mat...
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WO/2009/111590 |
An insulated cooking utensil (10) has a first pan (11) with a cooking surface (13), a second pan (12) having a shape corresponding to the first pan (11), and an alignment structure (42, 43) for aligning the first pan (11) relative to the...
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WO/2009/110021 |
A distributor apparatus for paste or gel products (1, 40) comprises: squeezing/expulsion mechanism (3, 43) of the paste or gel product, or in any case fluid-paste products, in a tube (4) or sack, in which the squeezing/expulsion action i...
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WO/2009/109621 |
A cooking apparatus has a cooking chamber (10). The vapors created in the cooking chamber (10) are removed using a vapor drain channel (31). A vapor condensation device (40) brings the vapors in contact with cooling fluid. The vapor cond...
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WO/2009/109621 |
A cooking apparatus has a cooking chamber (10). The vapors created in the cooking chamber (10) are removed using a vapor drain channel (31). A vapor condensation device (40) brings the vapors in contact with cooling fluid. The vapor cond...
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WO/2009/106652 |
The invention relates to a container and method for obtaining an instant food product, which can be used to obtain cooked food products in a short cooking time. The container includes a cover forming the mould in which the product is coo...
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WO/2009/108143 |
An apparatus, system, and method are disclosed for making sandwiches (200). A bladeless sandwich making apparatus (100) is provided with lower (102) and upper tools (104) having sandwich receiving cavities (112, 140) configured to accomm...
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WO/2009/107866 |
Disclosed is a method for preparing low-protein food, wherein by using α-glucosidase, it is possible to obtain a low-protein food having excellent flavor, texture and quality.
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WO/2009/107659 |
Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disc...
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WO/2009/108058 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2009/106575 |
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...
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WO/2009/108057 |
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention pro...
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WO/2009/103770 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/104194 |
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...
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WO/2009/104194 |
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...
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WO/2009/104374 |
A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the...
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WO/2009/103770 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/103770 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/105074 |
A method and apparatus for pretreating a fresh food product to relieve the internal (turgor) pressure and adjust the product temperature Invention has an enclosure with an internal space, an air inlet and an air outlet An exhaust fan is ...
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WO/2009/103152 |
The food packaging system has a pan having a plurality of cups each having a bottom and a rim, and a pan panel extending around and interconnecting the rims of each cup; and a tray shaped for receiving the pan therein, the tray having a ...
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WO/2009/100490 |
A bench top device for slicing solid.bakery confections comprising: means to immobilize the solid confection, multiple blade or other means of cut guides positioned at or near the edges of the immobilizing means, multiple parallel blade ...
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WO/2009/100873 |
The invention relates to an oven for the production of baked formed bodies. The oven (219) comprises an insertion station (225), a baking chamber (224) and a discharge station (226). It further comprises baking plates (220) arranged alon...
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WO/2009/102922 |
Shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability s...
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