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WO/2009/064106 |
The present invention relates to a mold for making bread that easily achieves the smooth supply of air, temperature and moisture for gentle generation of gas during the fermentation process and easily separates the molded bread from the ...
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WO/2009/064106 |
The present invention relates to a mold for making bread that easily achieves the smooth supply of air, temperature and moisture for gentle generation of gas during the fermentation process and easily separates the molded bread from the ...
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WO/2009/064572 |
The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a s...
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WO/2009/062555 |
A cooking tray (102) for preparing food on a barbeque system (10) comprising a heat source and a wire grill (20) is described. The cooking tray (100) is adapted for being positioned on the wire grill (20) of the barbeque (10) when in ope...
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WO/2009/059493 |
A continuous vacuum doughmake and a noodle-producing equipment with the doughmake are provided. The continuous vacuum doughmake comprises a frame (1), a dough-kneading chamber (2) having a discharging device (5), a flour-transporting dev...
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WO/2009/061186 |
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invent...
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WO/2009/056971 |
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...
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WO/2009/056737 |
The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast...
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WO/2009/056708 |
The invention relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effective on sugar-free doughs and/or lightly sweetened doughs, optiona...
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WO/2009/057451 |
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fa...
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WO/2009/056255 |
A dough composition comprising flour and a fat phase, wherein the fat phase comprises from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a dough composition comprising flour and a fat phase, wherein t...
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WO/2009/056971 |
A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thick...
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WO/2009/056737 |
The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast...
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WO/2009/056254 |
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and ...
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WO/2009/054691 |
The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which ha...
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WO/2009/053337 |
A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also dis...
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WO/2009/055583 |
One embodiment of the present invention is an edible non-human animal container or pet food container comprising water, pregelatinized and native starch, a cross-linker natural fibers, a wax emulsion, a mold release agent, a flavoring ag...
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WO/2009/054691 |
The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which ha...
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WO/2009/052070 |
Methods and systems provided herein relate to forming an item with desired spatial features. The item may be a food item, such as a baked item or a cake. The desired spatial features may include two-dimensional shapes and/or three-dimens...
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WO/2009/051487 |
One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the inventi...
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WO/2009/052070 |
Methods and systems provided herein relate to forming an item with desired spatial features. The item may be a food item, such as a baked item or a cake. The desired spatial features may include two-dimensional shapes and/or three-dimens...
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WO/2009/047495 |
There is described a dribble board assembly which comprises an inclined sliding surface provided with a plurality of longitudinal fluid flow ports which fluid flow ports are adapted to be actuated sequentially. There is also described a ...
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WO/2009/049081 |
A cooking appliance (2) includes a recirculating airflow which is directed through particularly configured air plenum (46, 49, 52) and nozzle (70) structure that synergisticaily combine to enhance an overall cooking efficiency and effect...
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WO/2009/049077 |
A combination cooking appliance (2) controls a radiant heating element (40) provided in an oven cavity ( 12) and a convection heating element (65) provided in an air plenum (46, 49. 52) with a regulating system which receives signals fro...
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WO/2009/046988 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/046988 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/047495 |
There is described a dribble board assembly which comprises an inclined sliding surface provided with a plurality of longitudinal fluid flow ports which fluid flow ports are adapted to be actuated sequentially. There is also described a ...
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WO/2009/045120 |
The invention relates to the food industry. The inventive method for producing a wafer bread consists in preparing a raw material, in producing, forming and baking a dough, in cutting the thus obtained sheets into separate products and i...
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WO/2009/045801 |
A dispensing device (10) for supplying measured quantities of batter to baking containers (12), and a method of operating such device use a peristaltic pump (18) driven by a servo-motor drive (28, 30, 32). The peristaltic pump (18) has a...
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WO/2009/045991 |
A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a ...
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WO/2009/046298 |
A dough delivery system for delivery of a multiplicity of characteristic dough intermediaries having origins in at least two characteristic doughs to a die characterized by a plurality of die orifices is provided. The dough delivery syst...
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WO/2009/044442 |
A dough divider comprises a dough discharge member (26) extending in a substantially horizontal direction and having a front end surface (30) with a recessed surface (28) of a circular shape in its cross section and a dough discharge hol...
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WO/2009/043999 |
The invention relates to a support (1) for baking bread dough in a baking device, said support (1) comprising at least one recess (2) with an elongated form, characterised in that the longitudinal edges of the support have an essentially...
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WO/2009/045494 |
The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier suc...
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WO/2009/044599 |
A sweet roll production device (3) produces a sweet roll where an overlying dough (53) is placed on a core dough (15). On the downstream side of the sweet roll production device (3), an upper curved surface forming device (5) presses the...
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WO/2009/046175 |
Sheeting head apparatus (10) for rolling and flattening a quantity of dough, includes a sheeting head (12), an infeed conveyor (14), and an outfeed conveyor (16). The sheeting head (12) defines a dough path (44) therethrough and includes...
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WO/2009/046175 |
Sheeting head apparatus (10) for rolling and flattening a quantity of dough, includes a sheeting head (12), an infeed conveyor (14), and an outfeed conveyor (16). The sheeting head (12) defines a dough path (44) therethrough and includes...
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WO/2009/041821 |
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough...
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WO/2009/041835 |
A cleaning system for cleaning the interior of an industrial food mixing bowl of for example a dough mixer comprises a cleaning lance with a spray nozzle assembly at an end of the lance, an actuator operable to reciprocally insert and re...
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WO/2009/042994 |
The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volu...
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WO/2009/040958 |
A lean bread cooling method and apparatus with which even when the lean bread is one of low fat content, there can be attained minimizing of water evaporation during cooling, prevention of peeling after reheating of frozen lean bread and...
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WO/2009/041836 |
Food mixer cleaning apparatus for cleaning the interior of a food mixing bowl comprises a support ring for fitting to the food mixing bowl around a rim of the food mixing bowl or within the food mixing bowl near the mouth of the food mix...
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WO/2009/041872 |
Steam generator, in particular for ovens, for the generation of steam with essentially atmospheric pressure, comprising a pump (2), a cylindric water reservoir housing (16) and a heater (4), connected in series in a loop. The heater has ...
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WO/2009/041836 |
Food mixer cleaning apparatus for cleaning the interior of a food mixing bowl comprises a support ring for fitting to the food mixing bowl around a rim of the food mixing bowl or within the food mixing bowl near the mouth of the food mix...
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WO/2009/041835 |
A cleaning system for cleaning the interior of an industrial food mixing bowl of for example a dough mixer comprises a cleaning lance with a spray nozzle assembly at an end of the lance, an actuator operable to reciprocally insert and re...
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WO/2009/038938 |
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled o...
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WO/2009/038995 |
A steam cooking system includes a steam cooking chamber (14) having an access door (16) and a drain (40a, 40b) for draining condensate from the steam cooking chamber along a drain path. A steam generator unit (12) heats water to generate...
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WO/2009/039472 |
The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling....
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WO/2009/038672 |
Antimicrobial compositions and methods of using such antimicrobial compositions to provide a reduction in populations of viable microorganisms.
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WO/2009/034467 |
An apparatus for unpiling containers, particularly pastry containers, comprises a bearing structure, a plurality of gripping members (7) associable with at least one pile of containers (P) disposed on top of each other for unpiling said ...
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