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WO/2009/102198 |
This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the...
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WO/2009/101972 |
An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and bo...
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WO/2009/100805 |
The present invention relates to a method for performing an automatic cooking process in an oven, wherein the oven is in a preheated state with a first starting temperature (T0) in the beginning of said automatic cooking process. The met...
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WO/2009/101215 |
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...
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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/2009/098229 |
The present invention relates to the use of a parent AmyTS-23 alpha-amylase as well as variants, which variant has alpha-amylase activity and exhibits altered properties relative to the parent alpha-amylase in the production of food prod...
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WO/2009/098229 |
The present invention relates to the use of a parent AmyTS-23 alpha-amylase as well as variants, which variant has alpha-amylase activity and exhibits altered properties relative to the parent alpha-amylase in the production of food prod...
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WO/2009/096774 |
The invention relates to a device (200) for mixing and/or kneading food products, which device is provided with at least one container (205) having an inlet (230), an outlet as well as at least one rotary shaft (207, 209) extending subst...
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WO/2009/096774 |
The invention relates to a device (200) for mixing and/or kneading food products, which device is provided with at least one container (205) having an inlet (230), an outlet as well as at least one rotary shaft (207, 209) extending subst...
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WO/2009/097333 |
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...
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WO/2009/097333 |
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...
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WO/2009/096774 |
The invention relates to a device (200) for mixing and/or kneading food products, which device is provided with at least one container (205) having an inlet (230), an outlet as well as at least one rotary shaft (207, 209) extending subst...
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WO/2009/097116 |
The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.
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WO/2009/093193 |
A device (10) for making paste elements, preferably of a basically spherical shape, includes supporting structure (16), extrusion means (12), cutting means (62) of the paste elements exiting from extrusion means and molding means (14, 11...
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WO/2009/093193 |
A device (10) for making paste elements, preferably of a basically spherical shape, includes supporting structure (16), extrusion means (12), cutting means (62) of the paste elements exiting from extrusion means and molding means (14, 11...
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WO/2009/092679 |
A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a) / (b) of greater than 2: 1, sugar, water and a...
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WO/2009/094251 |
A mixing machine includes a head including a rotatable output member for receiving a mixer tool. A mixer body includes a bowl receiving assembly below the head. The bowl receiving assembly includes a pair of bowl support arms extending o...
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WO/2009/092829 |
The present invention relates to a method for production of a tin loaf, the crust of which has properties that are, to all intents and purposes, analogous to the inside of the loaf in terms of colour, moisture level and organoleptic prop...
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WO/2009/090180 |
A consumable product such as a fermented beverage, a leavened bakery product, or a fermented sausage containing pinosylvin and/or containing non-glycosylated resveratrol is produced by fermentation with a microbial cell comprising a meta...
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WO/2009/091035 |
Provided is a baked cake which can be sufficiently shaped even in the case of using an oligosaccharide having physiological functions such as decay resistance, an effect of promoting the growth of bifidobacteria, an effect of improving t...
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WO/2009/091638 |
A rotisserie oven includes a cooking chamber and a rotor within the cooking chamber. A heating system heats the cooking chamber. A light assembly includes a light source located in a light compartment and a window configured to allow lig...
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WO/2009/089583 |
Provided is an apparatus and associated method for transferring nested tray inserts or containers from a tray insert support apparatus to respective trays provided by a tray provider. The apparatus and method allow for automation of the ...
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WO/2009/091247 |
The invention relates to a metering device for dough comprising a supply device (2,5) for the dough, a shaping device (3,6) placed so as to connect to the supply device, and a cutting device (4) placed downstream of the shaping device, c...
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WO/2009/088802 |
Improved single screw extruders systems (40) are provided including a single screw extruder (42, 92) as well as an upstream preconditioner (44). The extruders (42, 92) include a single, internal, elongated, helically flighted, axially ro...
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WO/2009/088802 |
Improved single screw extruders systems (40) are provided including a single screw extruder (42, 92) as well as an upstream preconditioner (44). The extruders (42, 92) include a single, internal, elongated, helically flighted, axially ro...
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WO/2009/088083 |
Provided is a sponge cake which has no depression in the center even in the case of using a fructooligosaccharide which has physiological functions, for example, a decay resistance, an effect of promoting the growth of bifidobacteria, an...
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WO/2009/083265 |
The present invention covers the use of hyaluronan in foods, specifically in bakery goods and dough products.
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WO/2009/084949 |
The invention relates to a treatment device for treating food products using conditioned treatment fluid, comprising a housing (10), which defines a treatment space (18) and is provided with an inlet (12) for introducing products to be t...
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WO/2009/083265 |
The present invention covers the use of hyaluronan in foods, specifically in bakery goods and dough products.
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WO/2009/083592 |
Pseudomonas saccharophila G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction step to produce ethanol from starch, e.g., ...
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WO/2009/084949 |
The invention relates to a treatment device for treating food products using conditioned treatment fluid, comprising a housing (10), which defines a treatment space (18) and is provided with an inlet (12) for introducing products to be t...
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WO/2009/084949 |
The invention relates to a treatment device for treating food products using conditioned treatment fluid, comprising a housing (10), which defines a treatment space (18) and is provided with an inlet (12) for introducing products to be t...
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WO/2009/079682 |
A beater for use with a mixing apparatus, the beater including a shaft defining a central axis of rotation and including an upper end adapted to engage with the mixing apparatus and a lower end. The beater includes at least one mixing bl...
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WO/2009/082616 |
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the meth...
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WO/2009/080630 |
A foodstuff or beverage such as bread or beer containing polyunsaturated fatty acid (PUFA) is produced using use for fermentation in the preparation thereof of a microbial cell such as Saccharomyces cerevisiae comprising at least two des...
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WO/2009/077449 |
In order to provide a preparation which is simple to process and from which, by mixing with an aqueous liquid, even in the cold, a clear food product, in particular a coating mass for foods, a food spread, a sauce or a dessert, can be pr...
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WO/2009/079173 |
A system for removing trim from sheet dough including a belt defined by an upper edge, lower edge, an interior surface, and an exterior surface, wherein a plurality of brushes extend from the lower edge of the belt at an orientation subs...
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WO/2009/074708 |
The invention is based on the idea of connecting a smart camera directly to a frequency converter to control an industrial production process. The smart camera comprises process-specific analyses software. The smart camera takes pictures...
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WO/2009/075497 |
The present invention relates to a chocolate cake composition having the optimum composition and composition ratio and method for preparing the same by using the composition, which is very useful invention for processed food industry sin...
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WO/2009/075497 |
The present invention relates to a chocolate cake composition having the optimum composition and composition ratio and method for preparing the same by using the composition, which is very useful invention for processed food industry sin...
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WO/2009/071785 |
Foodstuff container (1) having a conical wall (2) comprising at least one sheet (3) rolled into a cone and having at least one overlap (5) where two overlapping portions (4a, 4b) of the sheet overlap each other. The sheet (3) comprises p...
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WO/2009/071785 |
Foodstuff container (1) having a conical wall (2) comprising at least one sheet (3) rolled into a cone and having at least one overlap (5) where two overlapping portions (4a, 4b) of the sheet overlap each other. The sheet (3) comprises p...
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WO/2009/072867 |
The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro...
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WO/2009/070466 |
A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of prep...
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WO/2009/070338 |
A multi-stage cooking method for a counter-top electric oven is provided. The oven may include at least one cooking element and at least one control system coupled to the cooking element, the control system including a processor, a stora...
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WO/2009/070054 |
The invention relates to the food industry. The inventive device for producing prefabricated filled dough products comprises a punching mechanism (61) in the form of a pair of drums (63, 65) which include cells (90) and are rotatable opp...
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WO/2009/070054 |
The invention relates to the food industry. The inventive device for producing prefabricated filled dough products comprises a punching mechanism (61) in the form of a pair of drums (63, 65) which include cells (90) and are rotatable opp...
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WO/2009/069122 |
Baked health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a live probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's in...
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WO/2009/068248 |
A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fibre to reduce shape deformation and/or browning of the white chocolate during the produ...
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WO/2009/070274 |
A pressurized cooking oven system is disclosed that includes an oven enclosure having front, back, top, bottom and side walls. A door is hingedly attached to one of the walls for sealing an opening in the walls. A heating system is conne...
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