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Matches 701 - 750 out of 34,725

Document Document Title
WO/2014/020117A1
The invention relates to a laser assembly (2) for cleaning one or more baking surfaces (1) of a baking machine, comprising a laser head (3), wherein an interface is provided for connecting to the baking machine and the laser assembly is ...  
WO/2014/022258A1
The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also ...  
WO/2014/020117A4
The invention relates to a laser assembly (2) for cleaning one or more baking surfaces (1) of a baking machine, comprising a laser head (3), wherein an interface is provided for connecting to the baking machine and the laser assembly is ...  
WO/2014/021181A1
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardenin...  
WO/2014/019704A1
The invention relates to a long-life bakery product, having an upper flat plate-like baked product (1), a lower flat plate-like baked product (2), and at least one flat intermediate layer (3), which is made of a chocolate mass, character...  
WO/2014/022414A1
Unpurified or low pure soy phosphatidylserine is used to make cochleates. The cochleates contain about 40-74% soy phosphatidylserine, a multivalent cation and a biological active. A preferred cochleate contains the antifungal agent ampho...  
WO/2014/018396A1
A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transver...  
WO/2014/015850A1
The invention relates to a baking tray having a supporting area (2) and a rim (4) surrounding said supporting area on all sides. In relation to a top face (2a) of the supporting area (2), the rim (4) has a downward extending trough-shape...  
WO/2014/017139A1
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...  
WO/2014/014917A3
The present invention provides a method for dough processing, a method for providing a container for a dough product, and a product formed by a container.  
WO/2014/014351A1
The invention relates to a device for supporting dough portions, an assembly for dough treatment comprising such a device for supporting dough portions, and a method for manufacturing such a device for supporting dough portions. The devi...  
WO/2014/014121A1
The present invention pertains to a roller apparatus for forming coarse noodles (10) that rolls dough (82) in a roller gap (G) to form coarse noodles (84), said roller apparatus comprising a drive roller (41), a driven roller (42) having...  
WO/2014/015057A1
A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (200) includes a paddle assembly (202), a blade assembly (206) and steam-lined kettle (210). Whole grains and wate...  
WO/2014/014917A2
The present invention provides a method for dough processing, a method for providing a container for a dough product, and a product formed by a container.  
WO/2014/008705A1
A heating mechanism of an electric oven (100) comprises a first heating device (10) and a second heating device (20). The first heating device (10) is mounted across inner walls at two sides of the electric oven (100) and is close to a t...  
WO/2014/010548A1
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present i...  
WO/2014/008578A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2014/006085A1
The invention relates to a filling composition comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsulat...  
WO/2014/008265A1
LED lighting device for lighting the cavity (16) of an oven (10), comprising: a casing (36) having a back wall (38) and an open side opposite said back wall (38), a printed circuit board (40) bearing a plurality of LEDs (42) spaced apart...  
WO/2014/006084A1
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...  
WO/2014/006090A1
The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.  
WO/2014/000534A1
Disclosed is a heat source support apparatus for an overhead heat source type brazier. The apparatus comprises a lifting mechanism (2) and a boom mechanism (3) movably connected to each other by means of a support bar (1), wherein one en...  
WO/2014/004018A1
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/001828A1
Method and apparatus for preparation of a bakery product with double filling, where one of the two fillings encloses the other filling, in a way that the later filling is completely isolated from the bakery product; the injection of this...  
WO/2014/004696A1
A nestable bakeware system includes a first bakeware container having a first container outer rim and defining a first recess, and a second bakeware container disposed within the first recess. A third bakeware container is disposed withi...  
WO/2014/002573A1
Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and ...  
WO/2014/003546A1
The present invention relates to a liquid bread improver suitable for preparing bakery foods comprising proteins, salt, enzymes, a bread improvement agent and water, wherein the salt is present in 5 to 20 wt.% of the liquid bread improve...  
WO/2014/002714A1
Provided are a pizza-base moulding tool (1) and a pizza-base moulding method with which a thin circular pizza base can be moulded with ease using sliced bread. The present invention is provided with: a receiving mould body (15) serving a...  
WO/2014/002310A1
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the f...  
WO/2014/001374A2
A pizza machine comprises a storage system with a separation mechanism and a door, an opening mechanism for a pizza box, and pizza oven. The pizza box (1) for containing pizza comprises a top wall (2) and a bottom wall (3) being connecte...  
WO/2014/001374A3
A pizza machine comprises a storage system with a separation mechanism and a door, an opening mechanism for a pizza box, and pizza oven. The pizza box (1) for containing pizza comprises a top wall (2) and a bottom wall (3) being connecte...  
WO/2014/001437A1
A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the...  
WO/2014/003681A1
The present invention discloses a device for mixing a mixture material comprising at least two different phases where at least one first phase is in powdered form, said device comprising at least two separate inlets where a first inlet i...  
WO/2013/189086A1
A fish baking device comprising a main body mechanism (10), a heating mechanism (20), and a turning mechanism (30). The main body mechanism (10) comprises a base (11) and a cover (12) connected by a rotation shaft (13). The heating mecha...  
WO/2013/190367A3
Disclosed are heat exchange or heat transfer devices, systems and combinations thereof, for cooking devices and methods of retrofitting cooking devices with heat exchange or heat transfer devices. The heat exchange devices confer energy ...  
WO/2013/189501A1
Adjustable roasting pan, including at least one first part (1) with at least one first open end (10) and at least one second part (2) with at least one second open end (11), wherein the first part (1) includes a bottom (4) and at least o...  
WO/2013/190367A2
Disclosed are heat exchange or heat transfer devices, systems and combinations thereof, for cooking devices and methods of retrofitting cooking devices with heat exchange or heat transfer devices. The heat exchange devices confer energy ...  
WO/2013/189983A1
The invention relates to a mixing device, comprising a mixing container, which is open at the top and which is arranged in the upper part of the mixing device (15), preferably so as to be standing on a frame (1), and a single-shaft stirr...  
WO/2013/190303A1
An edible material having a water activity not exceeding 0.8 is formed by admixture of a binding material and particles of baked farinaceous material. Suitably the particles of baked farinaceous material are particles of cake, and the bi...  
WO/2013/187644A1
The present invention relates to an automated Korean cracker production device whereby Korean crackers are produced rapidly and accurately via an automated process, and comprises: a main frame body which is shaped as a rectangular enclos...  
WO/2013/187759A1
The invention relates to a process for the preparation of filled farinaceous bakery products that employs frying of a filled farinaceous product and that offers the advantage that loss of filling material during frying is minimized. More...  
WO/2013/182371A1
The invention relates to an apparatus for transferring shaped articles (1), such as for example substantially flexible shaped products from biscuit dough, onto a conveying surface (2). The apparatus for conveying the shaped products (1) ...  
WO/2013/182518A3
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...  
WO/2013/182518A2
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...  
WO/2013/182040A1
A fully automatic noodle maker comprises a container (1), a motor (2) and a microcomputer control system (3). A shaft (21) of the motor is connected to the rotational shaft (4) of the mixing-blades arranged inside the container (1); an u...  
WO/2013/184910A1
One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first...  
WO/2013/182396A1
The invention relates to an apparatus for conveying and transferring substantially flexible shaped articles (1) onto a heated surface (2) such as for example a baking belt of a baking machine, the apparatus comprising a revolving, driven...  
WO/2013/181760A1
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/2013/182564A1
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are disti...  
WO/2013/182445A1
The invention relates to a method and apparatus for conveying shaped products (1) such as for example substantially flexible shaped products from biscuit dough, from a receiving zone (15) to a transfer zone (10) and for the transfer onto...  

Matches 701 - 750 out of 34,725