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Patent Searching and Data


Matches 701 - 750 out of 34,785

Document Document Title
WO/2014/037877A1
A food product or a seasoning for food product for the reduction of protein load in a subject, characterized in that it comprises bentonite or montmorillonite, is disclosed. Said subject is selected from the group consisting of: a subjec...  
WO/2014/037198A1
The present invention relates to a steam system for a steam cooking appliance. The steam system includes a steam generator (12) and a precipitator (14). The precipitator (14) is arranged above the steam generator (12). The steam generato...  
WO/2014/036762A1
A heating device, comprising an electric heating wire (20) integrated by electric porcelain heads (10) at the two ends, a quartz tube (30), a condenser (40), and a reflecting hood (50); the electric heating wire (20) is installed in the ...  
WO/2014/038936A1
The invention relates to an icing composition that consists of: 30-75 wt.% of fine carbohydrate particles containing at least 90 wt.% of crystalline carbohydrate, at least 90 wt.% of said fine carbohydrate particles having diameter of le...  
WO/2014/033636A1
In a continuous production process, breadsticks (3) are supported in cantilever fashion, each at one grip end thereof (3a), in a mutually parallel side-by-side relationship according to an orientation substantially horizontal and transve...  
WO/2014/033765A1
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal...  
WO/2014/033538A1
A nozzle panel (10) for holding bakery accessories comprising a flat panel base (12), a plurality of panel protrusions (20) integral with the panel base and at least one bakery accessory attachable to the panel protrusions on the flat pa...  
WO/2014/031808A1
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.  
WO/2014/030538A1
An extrusion noodle-making machine (2) for manufacturing a noodle ribbon (14) using a mixer (4), which mixes the noodle ribbon starting material in which the starting material powder and water or liquid seasoning are mixed to form the no...  
WO/2014/030625A1
Provided is a microwave heating device enabling use of a conveyor having a metal belt. Also provided is a firing facility provided with the microwave heating device. This invention is provided with: a transportation means (10) for transp...  
WO/2014/028124A1
A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a fl...  
WO/2014/026782A1
The subject matter of the invention is a dough for producing a baked product, containing flour, fat and sweeteners. The proportion of flour contains at least 10 wt. % of sunchoke flour and the dough contains at least 1 wt. % of a flavour...  
WO/2014/028434A3
A fungal alpha amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30 - 75C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharification...  
WO/2014/027907A1
The present invention relates to a method for producing tortillas, the tortilla being a kind of a flat round cake from wheat or corn flour or base, used as bread and a base for other foods. The method consists of dispensing the ingredien...  
WO/2014/027139A1
The present invention relates to a method for reducing the content of gluten proteins in a cereal starch fraction, wherein gluten protein comprises proline, and wherein the method comprises the step of: a) subjecting the cereal starch fr...  
WO/2014/026826A1
The invention relates to a system for producing end products by cutting flat blocks, in particular flat and hollow wafer blocks. The system (1) is equipped with a main cutting station (3) in which a contour cutting device (12) that cuts ...  
WO/2014/026266A1
A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater tha...  
WO/2014/020607A1
The present disclosure provides a dough comprising flour and particulate plant material, the dough being characterized by a malleable mass with the particulate plant material being distributed therein, the plant being a member of the Duc...  
WO/2014/022701A2
A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments...  
WO/2014/022701A3
A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments...  
WO/2014/022606A1
A device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface and at least one pattern that protrudes f...  
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...  

Matches 701 - 750 out of 34,785