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Patent Searching and Data


Matches 601 - 650 out of 34,725

Document Document Title
WO/2014/086486A2
A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitori...  
WO/2014/085838A2
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...  
WO/2014/087237A3
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/087737A1
Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-solubl...  
WO/2014/086486A3
A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitori...  
WO/2014/085838A3
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...  
WO/2014/084477A1
Provided are a rice dough composition and rice dough prepared therefrom. The rice dough composition comprises rice flour, cellulose ether, gums and an emulsion. Using the abovementioned rice dough composition, rice dough which gluten-sen...  
WO/2014/084660A1
The present invention relates to an apparatus for cooking pancakes. More particularly, provided is an apparatus for cooking pancakes, in which multiple heating plates are stacked in the vertical direction to simultaneously and quickly co...  
WO/2014/080271A3
The invention is an extrusion die (1; 1') comprising a tubular duct (2; 2') that extends between an inlet mouth (3) and an outlet mouth (4; 4') along an extrusion trajectory (X) with successive cross sections having progressively increas...  
WO/2014/080369A1
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.  
WO/2014/080271A2
The invention is an extrusion die (1; 1') comprising a tubular duct (2; 2') that extends between an inlet mouth (3) and an outlet mouth (4; 4') along an extrusion trajectory (X) with successive cross sections having progressively increas...  
WO/2014/075406A1
A flour mixer with a heating function comprises a flour mixer body (10), a swing arm (20), and a container (30). The swing arm (20) is hinged with the upper end of the flour mixer body (10), and a mixing rod (21) stretching into the cont...  
WO/2014/075975A1
The invention relates to a steam generator for an oven, comprising at least one heat transfer element (13) and at least one water conduit (15) which carries water to the heat transfer element (13). The aim of the present invention is to ...  
WO/2014/072758A1
The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehal...  
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...  

Matches 601 - 650 out of 34,725