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Matches 501 - 550 out of 34,785

Document Document Title
WO/2014/189976A1
A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a secon...  
WO/2014/184598A1
A lipid composition having 90% or greater of a triglyceride mixture and 10% or less of a mixture comprising phospholipids and emulsifiers. Based on a total fatty acid content of the triglyceride mixture, the triglyceride mixture includes...  
WO/2014/184335A1
The invention relates to a device for transporting endless strips of dough or essentially non-rigid moulded bodies such as, in particular cookie dough moulded bodies and similar. Said device comprises a machine frame (1), a closed, conti...  
WO/2014/184086A1
The invention relates to a device for forming a flat, rolled, continuously conveyed dough strip (1). Said device comprises a first roller (2) which is rotationally driven about a first rotational axis (3), a second roller (4) which is ro...  
WO/2014/184079A1
There is provided an emulsifier composition comprising (a) a diacetyl tartaric acid ester of mono- and diglycerides (DATEM); (b) free acetic acid in an amount of less than 0.4 wt% based on the amount of DATEM; and (c) a salt or base, whe...  
WO/2014/184250A1
The invention relates to a roller arrangement for forming a flat, rolled, continuously conveyed strip of dough (1), comprising at least one rotatably driven roller (2) and a counter body (3). A roll gap (4) for conveying and rolling the ...  
WO/2014/182413A3
A compact oven is disclosed. The compact oven includes a housing having a cavity for receiving food items, and one or more blowers for directing heated air into the cavity. The compact oven also includes an air deflection plate coupled t...  
WO/2014/182266A1
The invention is characterized by being at least two identical food products (1) such as cake, bread, biscuits, and chocolate, which comprises at least three sides with at least two sides thereof being inclined (10). Said two identical f...  
WO/2014/179843A1
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gra...  
WO/2014/182268A1
The invention relates to a food product mold (1) which comprises at least two identical recesses (10) - where each identical recess (10) comprises at least three sides with at least two sides thereof being inclined (11); - which are form...  
WO/2014/181826A1
The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough....  
WO/2014/180760A1
The steam cooking device (1) has a cooking chamber (3) having a cooking chamber outlet opening (24), and a valve (25) connected to the cooking chamber outlet opening (24), wherein the valve (25) is a three-way valve having three ports (A...  
WO/2014/182413A2
A compact oven is disclosed. The compact oven includes a housing having a cavity for receiving food items, and one or more blowers for directing heated air into the cavity. The compact oven also includes an air deflection plate coupled t...  
WO/2014/177390A1
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft ...  
WO/2014/179207A2
The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produce...  
WO/2014/177391A1
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and o...  
WO/2014/176592A1
A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control s...  
WO/2014/170134A1
An improved cooking installation (2), characterised by comprising: a cooking chamber, at least one conveyor belt (10) positioned in said cooking chamber and following a spiral path of vertical axis, to receive food products and drive the...  
WO/2014/172113A2
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.  
WO/2014/172135A1
An article contains layers of dough and a roll-in composition, the roll-in composition contains at least two weight-percent based on total roll-in composition weight of an oleogel comprising ethyl cellulose and a triacylglycerol. A proce...  
WO/2014/172113A3
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package. Packages as descr...  
WO/2014/167081A1
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...  
WO/2014/167372A3
Most underdeveloped and developing countries suffer from severe shortages of wheat flour, which is necessary for producing bread. Consequently, said countries need to import wheat at high prices in order to meet their needs. The present ...  
WO/2014/168891A1
An apparatus (10), a system and a method for monitoring and alerting a user caring for a patient when a change in body temperature requires immediate attention. The apparatus is a bracelet (10) worn by the user. The system includes the b...  
WO/2014/163065A1
A continuous heating furnace (200) equipped with: a furnace main body (212); a transport unit (210) that transports objects (W) to be fired in the furnace main body; multiple heating units, which have a first radiation surface (120a) tha...  
WO/2014/164239A1
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...  
WO/2014/162185A1
The present disclosure provides a system and method of condensation of a steam flow produced in a cooking device. The condensation system and method provides a vent pipe (100) configured to be non-linear for providing a path for the stea...  
WO/2014/161876A1
The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour,...  
WO/2014/162897A1
The purpose of the present invention is to provide an oil/fat composition suitable for producing baked goods having a light and tender-crisp texture. The oil/fat in the oil/fat composition satisfies conditions (a), (b), (c), and (d) desc...  
WO/2014/162618A1
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food pr...  
WO/2014/161221A1
Disclosed is a downward-exhaust, recessed, and fire-resistant novel charcoal grill with a tilting ring. An upper contact portion of a smoke exhaust outlet tilting ring (2) and a grilling net (5) is provided with a smoke exhaust outlet (3...  
WO/2014/157697A1
A flour paste obtained by mixing 5-25 wt% fats and oils into an aqueous phase, performing preliminary emulsification, then homogenizing and heat-treating same, said aqueous phase being prepared by dissolving in water and heating: 1-5 wt%...  
WO/2014/160234A3
A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or co...  
WO/2014/157111A1
Problem: To provide a preparation capable of easily and efficiently improving the quality of filling-containing breads, in particular, filling-containing breads in which the amount of filling is comparatively large and/or the water conte...  
WO/2014/160147A1
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour h...  
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...  

Matches 501 - 550 out of 34,785