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WO/2010/033755 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/030553 |
The present invention provides methods and compositions for preparing fully-sponge-state batter products.
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WO/2010/029151 |
The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
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WO/2010/027941 |
A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity...
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WO/2010/022721 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022721 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022764 |
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...
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WO/2010/021960 |
Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
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WO/2010/021411 |
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.
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WO/2010/020484 |
Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced bro...
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WO/2010/018232 |
A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are agitated as their coatings expand to prevent ...
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WO/2010/015776 |
The subject matter of the present invention is a fibre- and protein-rich baked product comprising: - flour, and - soluble fibre selected from the group made up of FOSs, branched maltodextrins, inulin, IMOs, TOSs, GOSs, pyrodextrins, poly...
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WO/2010/015554 |
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...
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WO/2010/016400 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2010/017018 |
A dough mixer includes a cabinet and a bowl supported within the cabinet. The bowl includes a bowl body defining an opening through which dough is inserted into the bowl for a mixing operation. An agitator is mounted in the bowl for rota...
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WO/2010/015584 |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
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WO/2010/012909 |
The present invention relates to a device for preparing and cooking for a household electrical appliance, comprising a vessel (20) comprising a substantially horizontal bottom wall (201) and one or more substantially vertical walls conne...
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WO/2010/012663 |
The invention relates to a baking oven with - an oven housing (1), which has a baking chamber (4) for receiving a baking carriage, - a heating device (7, 8), - a fan (5), which generates a flow of a heating medium from the heating device...
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WO/2010/012421 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
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WO/2010/012663 |
The invention relates to a baking oven with - an oven housing (1), which has a baking chamber (4) for receiving a baking carriage, - a heating device (7, 8), - a fan (5), which generates a flow of a heating medium from the heating device...
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WO/2010/014006 |
Assembly for subjecting dough pieces to a dough treatment, comprising: a number of storeys (2, 3, 4, 5) situated above one another for placing a number of carriers (6) for the dough pieces (61), wherein each storey is provided with an in...
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WO/2010/012882 |
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and e...
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WO/2010/010463 |
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...
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WO/2010/011330 |
A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the su...
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WO/2010/009617 |
A multifunctional bread toaster includes a shell body, a box body (3) in the shell body, and an upper cover mounted on a top part of the shell body. The upper cover, the box body (3) and the shell body surround an enclosed manufacturing...
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WO/2010/010463 |
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...
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WO/2010/009519 |
The invention generally refers to an ovenware (100) to cook food. More specifically, the invention refers to an ovenware having particular characteristics which improves the baking process of loaf. Ovenware (100) having a first lateral w...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/006778 |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...
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WO/2010/006403 |
A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in ...
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WO/2010/009464 |
Provided herein are gluten-free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises glute...
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WO/2010/006404 |
A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior ba...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/005419 |
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...
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WO/2010/004359 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...
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WO/2010/005304 |
Baking tray for double-sided use comprising a carrier having a bearing surface for the dough products on both sides and a frame surrounding the carrier and connected thereto, wherein the frame projects above and below the surface of the ...
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WO/2010/005304 |
Baking tray for double-sided use comprising a carrier having a bearing surface for the dough products on both sides and a frame surrounding the carrier and connected thereto, wherein the frame projects above and below the surface of the ...
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WO/2010/003334 |
A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30℃ during 60 minutes is 250-450mL CO2/h, wherein the dough contains those ingredients as following: ...
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WO/2010/002246 |
Device for extruding suspension substantially comprising potato starch to form a product for frying such as a french fry, comprising a container for containing the suspension provided with at least one extrusion opening for passage of th...
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WO/2010/000111 |
A portable barbecue furnace is provided. The barbecue furnace comprises a base (1), a first barbecue rack (3) and a second barbecue rack (4). Two ends of the base (1) are respectively mounted supporting plates (2) capable of rotating at ...
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WO/2009/157983 |
An oven lighting fixture (10) includes an LED assembly (12) of assemblies optically coupled with an optical guide member (14). The lighting fixture (10) also includes a mounting bracket (30) and a pair of electrical leadwires to connect ...
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WO/2009/157072 |
It is intended to enable the production of a bread, which has a fine texture in the inner phase, a flexible and springy touch, a crispy and crunchy texture and, in particular, a highly viscoelastic feeling, by applying a process for prod...
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WO/2009/154212 |
Provided are a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the passage of time after c...
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WO/2009/155428 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/155428 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
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WO/2009/152744 |
A moulage biscuit maker comprises a chassis (1) and a moulage (2). The chassis (1) is provided with an upper chassis (11) and a lower chassis (12) which can open or close relative to the upper chassis. The moulage (2) includes an upper m...
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WO/2009/153976 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
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WO/2009/154588 |
Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a ...
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WO/2009/152764 |
A perforated baking pan of microwave oven/toaster includes a pan body. One side of the pan body has at least one recess while the other side of the pan body has at least one corresponding projecting portion. Many perforations are dispose...
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