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Patent Searching and Data


Matches 601 - 650 out of 34,636

Document Document Title
WO/2014/068481A1
It comprises a plurality of baking moulds (2), a plate (3) acting as a cover of said pan (1), and means to prevent the raising of said plate as the bread is baked inside said moulds, and is characterized in that said means to prevent the...  
WO/2014/071300A1
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct c...  
WO/2014/068067A1
The invention relates to a device (1) that is suitable for continuously wetting and/or mixing bulk material with a liquid in order to produce a mixture, in particular a food mixture. The device (1) comprises a bulk material feeding appar...  
WO/2014/067637A1
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...  
WO/2014/068226A1
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by me...  
WO/2014/066632A1
The present invention relates to a novel phospholipid emulsifier composition allowing stabilising water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involvi...  
WO/2014/064402A1
The invention relates to methods and apparatus for the preparation of a pastry crumb product (32) comprising flour and fat. The method and apparatus include preparing of the pastry crumb product (32) using a food processing apparatus (18...  
WO/2014/064231A1
The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.  
WO/2014/064649A3
This invention concerns an apparatus (10, 110) for baking products and particularly for baking rolls having an ornamental surface finish. The apparatus (10, 110) includes a baking tray (12, 112) which has a first mould (14, 114) and a se...  
WO/2014/066818A1
A bakeware insert for defining a first volume and a second volume.  
WO/2014/064091A1
The invention relates to a method for producing stuffed foods (10), each stuffed food (10) comprising an outer casing made from a first food product and an inner stuffing made from a second food product, said method comprising the follow...  
WO/2014/065045A1
[Problem] A mixer device for noodle making and a dough making machine with this mixer device for noodle making installed which can make for easy recovery of a mixture from a mixing container after mixing of flour and water and also can p...  
WO/2014/066497A3
The present invention provides compositions and methods of altering/improving Durum wheat phenotypes. Furthermore, methods of breeding Durum wheat and/or other closely related species to produce plants having altered or improved phenotyp...  
WO/2014/061042A1
A process is described for producing oven-type confectionery products without additives, frozen/lowered in temperature, with quick recovery before eating them, that comprises the steps of: completely cooking the confectionery product; im...  
WO/2014/059541A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2014/061049A3
Described is a method and the apparatus for making bread comprising the steps of mixing the ingredients, breaking the dough according to the desired size, inserting the pieces of dough (1) into a proofing chamber (2), fermentation, inser...  
WO/2014/059543A1
The present disclosure provides an apparatus for making edible containers which includes a hollow female mold for holding a flowable food product and a male mold insertable into the hollow female mold. The two molds when assembled define...  
WO/2014/060301A1
The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of ...  
WO/2014/060505A1
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...  
WO/2014/061049A2
Described is a method and the apparatus for making bread comprising the steps of mixing the ingredients, breaking the dough according to the desired size, inserting the pieces of dough (1) into a proofing chamber (2), fermentation, inser...  
WO/2014/053870A1
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/053952A1
An apparatus (1) for feeding pasta sheet into a pasta-making machine, comprising feed means (5) for feeding a strip (4) of pasta sheet along a predetermined path, and a punching device (7) designed to operate on the strip (4) in the stop...  
WO/2014/053052A1
A pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a pulse protein source mate...  
WO/2014/054838A1
A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread ...  
WO/2014/053745A1
The invention concerns a cooking device for bakery products, comprising a cooking chamber (2) comprising a hearth (4) permeable to a gaseous heat transfer fluid (8) and a roof (3), provided with heating means (7) for cooking or pre-cooki...  
WO/2014/055457A1
A radiant oven including multiple wire-mesh elements and a method of heating with the same is described. The radiant oven including: a cooking cavity configured to receive a cooking load; a circuit configured to current supplied by one o...  
WO/2014/052214A1
An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixin...  
WO/2014/049565A1
A plant for sanitization of flours, grains and similar products comprises a feed line (2) for feeding the products to be treated, first treatment means (3) for reducing the relative moisture content in the product to be treated, second t...  
WO/2014/051256A1
The present invention relates to well-being thin pizza dough made using ingredients beneficial to health, which is characterized in that it comprises, with respect to 5000-5100 parts by weight of wheat flour: 250-400 parts by weight of m...  
WO/2014/048925A1
The present invention relates to an oven comprising: • - a first chamber (3) and a second chamber (4), which are separated by separation means (2) • - conveyor means (7) for guiding products from the inlet (10) through these chambers...  
WO/2014/049583A1
The present application relates to a device for the production of bread or pastry which comprises an assembly of single moulds combined with at least an assembly of individual internal wedges for the production of bread or pastry product...  
WO/2014/052216A3
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface a...  
WO/2014/052216A2
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface a...  
WO/2014/048069A1
A full-automatic dough kneading and noodle making machine, which comprises a water tank (1), a motor (2), a belt pulley that drives a driving gear (61) arranged on a transmission shaft (23) and meshed with a driven gear (62), a spiral no...  
WO/2014/050488A1
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/047700A1
An orbiting mechanism for pizza ovens essentially consists of a mechanism (1) characterised by refractory plates (2) placed directly on supports (15) that orbit in the opposite direction to the central shaft (3) of the gearmotor group (4...  
WO/2014/052402A1
A pizza pie preparation device (10) for placing sliced toppings (20) from a topping stick (14) onto a pizza pie (22) in a predeternnined pattern includes a storage unit (12) for storing topping sticks (14), a cutting tool (16) adjacent t...  
WO/2014/052217A1
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not mo...  
WO/2014/048566A1
A filling device (10) for injecting contents (F) into baked articles has a cylinder (11), into which the contents (F) can be introduced, an injecting head (12), which is arranged at the front end of the cylinder, a piston (30), which is ...  
WO/2014/045311A1
The invention relates to a kneader machine (10) for alimentary doughs comprising a container (20) provided with a tight lid (70) and a rotor (30) rotatably arranged in said container (20) about a vertical rotation axis (A), wherein said ...  
WO/2014/044765A3
In a method for preparing a product to be cooked in an oven having a heated chamber, the product to be cooked is subjected to a flow of hot air by means of a fan. The hot air is directed or blown at an underside of the product to be cook...  
WO/2014/043875A1
Disclosed is high-temperature cooking equipment, comprising a casing body (1), a pull door (2) rotatably connected to the casing body, and an embedded-type pull handle (3) provided on the outer surface of the pull door (2), wherein an op...  
WO/2014/044901A1
The invention relates to a snack product and a snack portion with serum LDL cholesterol lowering effect and a pack containing them. The invention is also related to a method for lowering serum LDL cholesterol in a subject in need thereof...  
WO/2014/044891A1
The invention relates to novel strains of the Lactobacillus brevis species for use in sourdough The invention relates to the use of the CECT 8183, CECT 8181 and CECT 8182 strains of Lactobacillus brevis, for the production of GABA and GA...  
WO/2014/044765A2
In a method for preparing a product to be cooked in an oven having a heated chamber, the product to be cooked is subjected to a flow of hot air by means of a fan. The hot air is directed or blown at an underside of the product to be cook...  
WO/2014/044767A1
In a method for operating an oven with hot air operation for preparing a product to be cooked, the temperature and the flow velocity of the hot air is set depending on the type of product to be cooked and a cooking state of said product ...  
WO/2014/042532A2
The invention relates to a device (1) for mixing and/or kneading food products. The device (1) is provided with at least one container (3) having a container inlet (11) and, spaced therefrom, a container outlet (12), and at least one rot...  
WO/2014/042579A1
Hot air rack oven for baking of goods on a rack inside an oven chamber, wherein the oven chamber wall has one or more curved portions which are curved around a substantially vertical axis and the total angle subtended by said one or more...  
WO/2014/041358A1
Method and apparatus for dough production which comprises a first phase in which during combining ingredients to produce the dough the introduction of yeast is delayed until water, ascorbic acid and flour have been combined, and a second...  
WO/2014/042585A2
In order to improve the transfer of heat from a warm fluid inside a heat exchanger tube (333) arranged in a hot air oven and comprising an elongated tube with a wall with an exterior surface and an interior surface, the interior surface ...  

Matches 601 - 650 out of 34,636