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Matches 601 - 650 out of 37,576

Document Document Title
WO/2018/138463A1
A food product for reheating prior to consumption. A bread or pastry shell (401) is formed with a cavity (402) that contains an edible filling (403). The cavity is closed with a closure (405) formed of a sponge mix including a heat-activ...  
WO/2018/140496A1
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/140440A1
The conveyor belt (24) of an oven system and apparatus (20) is configured into ascending and descending spiral stacks (26) and (28) to define a central cylindrical channel (62). A pair of upper and lower fans (130) and (132) are position...  
WO/2018/140283A1
Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat f...  
WO/2018/139030A1
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...  
WO/2018/132932A1
A bevel planetary gear mechanism applicable to a stand mixer. The bevel planetary gear mechanism comprises a central bevel gear (2), a first bevel planetary gear (10), a second bevel planetary gear (3), a third bevel planetary gear (4), ...  
WO/2018/133916A1
The invention relates to a food preparation device, in particular a baking device, for preparation, in particular shaping and baking, of a food product, preferably of a flatbread, from a substrate portion received in a capsule (1), in pa...  
WO/2018/135068A1
The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the textu...  
WO/2018/134574A1
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...  
WO/2018/133918A1
The invention relates to a food preparation apparatus (2), in particular a baking apparatus, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a portion of dough, ac...  
WO/2018/134859A1
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.  
WO/2018/133915A1
The invention relates to a food-preparing device, in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion held in a capsule, in particular a dough portion,...  
WO/2018/133917A1
The invention relates to a food preparation device (1), in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a dough portion, accommodate...  
WO/2018/134575A1
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70...  
WO/2018/129663A1
Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat f...  
WO/2018/131717A1
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...  
WO/2018/131716A1
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...  
WO/2018/129661A1
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...  
WO/2018/129662A1
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...  
WO/2018/127736A1
An apparatus (1) for extruding mixtures, preferably of the food type, comprising: a work surface (2) with a substantially longitudinal development and provided with movement means (3) for translating an auxiliary support (V) along a firs...  
WO/2018/127595A1
There is provided an apparatus (100) and method (200) of puffing grain food. The puffing chamber is pre-heated, and the moisture loss from the grain food during the puffing process is determined and the temperature controlled based on th...  
WO/2018/121923A1
The present invention relates to an oven (1) comprising a cooking chamber (2) in which materials to be cooked are placed, a chassis (3) shaped as a box open on the front side, enclosing the cooking chamber (2), a vapor generator (4) prov...  
WO/2018/123254A1
Provided is a whipped cream improving agent, wherein the content amount of vegetable oil included in the fats and oils of the whipped cream is 10-100 mass% inclusive per the total amount of fats and oils, and one or more types of starche...  
WO/2018/117169A1
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...  
WO/2018/114938A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/114278A1
The present invention in particular relates to a method of operating a cooking oven, comprising: - receiving a manual user setting for one or more than one primary cooking parameters; and, - upon receipt of the one or more primary cookin...  
WO/2018/115856A1
A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more th...  
WO/2018/119184A1
The present disclosure provides a conveyor oven with a heating chamber, and a segmented conveyor belt that passes food products through the chamber for heating or cooking. The conveyor can comprise two or more removably connected section...  
WO/2018/114575A1
The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) ...  
WO/2018/114941A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/118103A1
The plant growth container is heated by die temperature controlled flexible electrical heating blanket or heating element panel which covers the inside or outside surface of the walls or bottom of the container. The proposed construction...  
WO/2018/114940A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/114912A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/110514A1
Provided is a production device for filled sandwich pancakes that has improved production capacity. This device is equipped with: a baking machine in which a plurality of griddle plates are linked to form a griddle plate conveyor, and ...  
WO/2018/109707A1
A method for preparing a food composition containing konjac flour comprises the following steps: dosing a predetermined amount of konjac flour; dosing a predetermined amount of a food ingredient that is different from the konjac flour; h...  
WO/2018/109009A1
The invention relates to a method for the open-loop and/or closed-loop control of the gas throughput in the baking chamber (1) of a baking device (2), in which to produce baked products, a baking tong chain (3) is moved along a circulati...  
WO/2018/107878A1
Disclosed is a birotational barbecue apparatus comprising a cooking chamber (1), a transmission apparatus (3) provided between an outer housing base plate (4) and a cooking chamber base plate, a barbecue pipe (5), a driving electric moto...  
WO/2018/109074A1
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...  
WO/2018/104452A1
The invention relates to a device for storing, baking, and discharging baked goods, comprising the following: - multiple stations (1, 2, 3, 4) with at least one respective housing (1a, 2a, 3a, 4a), including at least one storage station ...  
WO/2018/103966A1
The present invention relates to an oven (1) comprising an oven (1) comprising an oven cavity (2) wherein the ingredients to be cooked are placed; a casing (3) in the form of a box with the front side open and that surrounds the oven cav...  
WO/2018/104572A1
A personalised surface cutting machine for pieces of bread dough or the like is used to produce cuts with complex shapes forming straight and/or curved lines, and comprises a worktable (1) on which the pieces (2) of bread dough can be mo...  
WO/2018/101844A1
The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1 - 50% by weight. Also described are processes fo...  
WO/2018/099513A1
The invention relates to a shape (10, 12) for accommodating foodstuffs, in particular for baking or cooking, comprising a plurality of side walls (34a, 34b, 35a, 35b) and a base (33). The invention is characterised in that the shape is f...  
WO/2018/099965A1
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence ide...  
WO/2018/070957A3
A method for improving the quality of flour used in a dough product is developed according to the present invention, the method comprising the steps of grinding cephalaria seeds in a mill; removing the fat of the resulting ground cephala...  
WO/2018/095943A1
The invention relates to a winding device (1) and to a baking machine comprising the winding device (1) for continuously producing wafer rolls provided with masses on the inside of said wafer rolls, wherein the winding device (1) compris...  
WO/2018/097810A1
The present invention is a cooking oven (100) having a main body (1) and comprising oven housing (20) configured on said main body (1), and plate holders (11.1) configured within said oven housing (20), characterized in consisting of pla...  
WO/2018/096411A1
A tilted roller system for preparing laminated products having different figures,, including three - dimensional rolled figures, wherein said roiier system comprises a conveyor band, a start roller band, a roller band and an unloading band.  
WO/2018/095533A1
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...  
WO/2018/095942A1
The invention relates to a baking device (1) for producing baked products, wherein the baking device (1) comprises a baking device frame (21), a baking device housing (20) and a baking chamber (2), wherein the baking device (1) has a bak...  

Matches 601 - 650 out of 37,576