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WO/2006/079646 |
The present invention relates to a bakery product, which is protected by natamycin against spoilage, as well as to a process for preventing mould spoilage of bakery products. The viscosity of the natamycin suspension is increased by a th...
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WO/2006/072570 |
The invention relates to a plant for the production and separation of wafer pieces (1), in which wafer blocks are cut into wafer strips, comprising a wafer strip transport station (4), in which the wafer strips are moved apart with incre...
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WO/2006/067906 |
For attaining effective utilization of lotus petals, receptacles, stem, leaves and husks having been discarded, there is provided a composition comprising an extract from at least one selected from among lotus petal, receptacle, stem, le...
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WO/2006/069256 |
An integrated thermal unit (10) comprising a bake plate (20) configured to heat
a substrate supported on a surface of the bake plate; a chill plate (30) configured
to cool a substrate supported on a surface of the chill plate; and a subs...
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WO/2006/066596 |
The present invention relates, inter alia, to hybrid enzymes comprising a carbohydrate binding module and having endo- amylase activity. The enzymes may be applied in processes comprising starch modification and/or degradation, or in dou...
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WO/2006/062410 |
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 10 4 Dalton, an...
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WO/2006/062408 |
The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully ...
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WO/2006/060812 |
Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.
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WO/2006/060735 |
A cookie with at least one projection extending from its surface is better able to both absorb and to carry on its surface a material into which it is dunked.
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WO/2006/059892 |
The invention relates to a method for the production of non-fried snacks and to the
product thus obtained, the main ingredients of which comprise: pregelatinised rice
flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...
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WO/2006/056305 |
A baking oven is disclosed having a vapour channel (2) in which a catalyst (4) is arranged in such a way that the vapours generated in the baking oven and carried away through the vapour channel (2) must flow through the catalyst (4), an...
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WO/2006/057520 |
In a method for preparing bread including a step in which flour, a main source material, is mixed with other sub-materials, there is provided an improved method for preparing bread characterized in that transglutaminase (TGase) is added ...
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WO/2006/054887 |
Carrier (1) for products (10), such as dough products or bakery products, comprising supporting surface parts (3, 5) for supporting the food products (10) according to a supporting surface (A), wherein at least a portion of the supportin...
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WO/2006/053642 |
A vital protein containing base material, such as vital gluten, which can be used as a food additive, such as a baking ingredient, is chemically modified by a thermal treatment in the presence of an aroma enhancer, such as amino acids, s...
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WO/2006/053369 |
There is an apparatus for cooking a food item. The apparatus includes cooking surfaces (3) arranged, while in substantially horizontal positions, for movement about a carousel (2) from a refill position under nozzle (8) for receiving a m...
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WO/2006/053404 |
Improved multiple food recipient which is composed of two or several individual containers (11) for food which are provided in a common frame and which are provided with protruding lips (14) on their side walls (13), characterised in tha...
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WO/2006/051215 |
The inventive waffle iron (1) consists of two baking sub-assemblies (2, 3) pivotable with respect to each other from an open position and a closed proximate position in which they define a baking chamber (4). At any position of said baki...
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WO/2006/051409 |
A method is described for baking a mass (9) of dough containing leaven in an oven (1) provided with a cooking cavity (2); initially the mass (9) of dough is placed in the cavity (2); the initial temperature of the cavity (2) is low and t...
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WO/2006/048413 |
The invention relates to a supporting means (9) for conveying dough pieces through the interior of a baking oven. The aim of the invention is to reliably design, with simple means, supporting means and baking devices of the aforementione...
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WO/2006/048416 |
The invention relates to a device for supplying dough pieces to a conveying device (2) for conveying the dough pieces through the interior of a baking oven (1) of an automatic baking device. The aim of the invention is to create a device...
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WO/2006/046120 |
A carriage-descending mechanism for an electric toaster includes an activation bar (10) depressible by a user throughout a short displacement to cause a bread-supporting carriage of the toaster to descend throughout a large displacement....
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WO/2006/046146 |
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...
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WO/2006/047777 |
The invention is directed to systems, methods and apparatus for carrying out
multi-stage amplification reactions, especially under fluidly closed conditions.
In one aspect, methods of the invention are carried out in a fluidly closed rea...
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WO/2006/044028 |
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...
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WO/2006/042855 |
The invention concerns a device comprising: a low-capacity reservoir (2) adapted to contain the dose of batter, and whereof the base is provided with a sealing valve normally closed; a mobile support, supporting the reservoir (2), adapte...
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WO/2006/043117 |
Since ancient times, olive fruit has been known to be medically beneficial and very useful in human nutrition, either as fruit or oil obtained from the fruit. The olive marc is normally disposed of as a waste. Processing of olive marc in...
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WO/2006/042393 |
A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The first foodstuff is inserted into the cavity by placing the first f...
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WO/2006/041324 |
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...
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WO/2006/037832 |
The invention relates to an improved pizza in which a dough grid rises from the dough base. According to the invention, the dough grid, which is made from the same dough as that of the base, covers the entire surface of the pizza occupie...
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WO/2006/036634 |
Embodiments relate to compositions and use of compositions comprising amino acids and/or N-acetylamino acids for systemic administration to a mammal. Systemic administration is believed to alleviate or improve symptoms or syndromes assoc...
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WO/2006/034612 |
The invention generally provides a roasting machine, which could roast both the food that need to be rotated upon roasting and the food that needn’t to be rotated while roasting. The roasting machine is provided with a housing for supp...
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WO/2006/033753 |
An improved food oven apparatus and related methods for preparing food utilizing
digitally controlled heating elements and a smoker unit. User-operable controls
in communication with a digital controller allow for independent control of
...
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WO/2006/030454 |
The invention provides a method and a device for portioning a substance, e.g. dough for making bread or pastry. The device operates on an elongated body of the substance and separates pieces there from in accordance with an image receive...
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WO/2006/026984 |
The invention relates to a baking method and a baking device for carrying out said method for completely baking prebaked bakery products or for refreshing completely baked or almost completely baked bakery products. The inventive method ...
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WO/2006/025112 |
A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery pre...
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WO/2006/025207 |
A processed wheat flour food compounded with bilberry excelling in safety and cost and capable of stably coloring of processed wheat flour food to bluish purple; and a relevant method of coloring the same. There is provided a processed w...
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WO/2006/022482 |
The present invention relates to a noodle manufacturing apparatus comprising a transfer roller (320) and a cutting roller (340), which are parallel arranged and fed with dough material (440) being cut into fine noodles, and formation rol...
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WO/2006/021422 |
The invention relates to a device (5) for introducing cuts into malleable starting food products (21), particularly dough. Said device comprises a cutting apparatus (10) which produces a pressurized liquid jet (20) that is movable relati...
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WO/2006/022480 |
The present invention relates to a noodle manufacturing apparatus and noodles manufactured therewith. The noodle manufacturing apparatus comprises a transfer roller (320) and a cutting roller (340), which are parallel arranged and fed wi...
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WO/2006/021373 |
The invention relates to a device for producing cushion-shaped, preferably filled hollow bodies. The hollow bodies are made from plastically deformable small tubes (R) that, in a pinching device (4), are cut transversal to their longitud...
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WO/2006/022721 |
An adjustable die (110) for flash drying elastomers or other materials is provided. In one exemplary embodiment, a sleeve (145) is provided that is rotatable within a housing (195). A plurality of closely spaced apertures (155) are provi...
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WO/2006/018319 |
The present invention relates to plant cells and plants which are genetically modified, the genetic modification leading to the increase of the activity of a starch phosphorylating R3 protein in comparison with non-genetically-modified...
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WO/2006/020384 |
A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embo...
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WO/2006/017693 |
Food products and food intermediates having reduced acrylamide content are provided. The food product or food intermediate comprises a first component that is a cyclodextrin; and a second component that is a non-endogenous food ingredien...
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WO/2006/017526 |
The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and ...
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WO/2006/011331 |
It is intended to provide a water-in-oil type emulsifier composition to be rolled in which is used in producing layered and risen wheat foods such as pies and Danish pastries, can enrich the juicy texture inherent to a milk-origin fats s...
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WO/2006/011266 |
A method of combining a powder material with a liquid material and a mixer. The mixer comprises an outer tube in which the powder material is thrown, a rotating shaft disposed coaxially with the outer tube and atomizing and releasing the...
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WO/2006/009447 |
The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to i...
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WO/2006/006261 |
With respect to equipment for use in cooling operation conducted after final heating operation, such as baking, for spongy heated foods, such as baked bread, it is intended to attain energy saving, architecture downsizing and simplificat...
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WO/2006/004617 |
According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an amount of dietary fiber. The result is that fat and caloric content of cakes ...
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