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WO/2009/007867 |
The machine (10) comprises a support structure (12), at least one pair of counter-rotating lamination rollers (14, 16), preferably with a diameter equal to or greater than 250 mm, carried by the support structure (12), and driving means ...
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WO/2009/007260 |
The present invention relates to a no- or low-sugar wafer having a form that can not be moulded, and can also be described as a no- or low-sugar wafer with a developable surface where its shape does not have an unobstructed projected sur...
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WO/2009/009146 |
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/2009/003699 |
The invention relates to a cooling system (1) for waffle blocks (2), comprising a main transport system (8) transporting transport containers (6) containing intermediate partitions arranged one above the other, from a feeder region (3) i...
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WO/2009/003591 |
The invention relates to an oven door including at least one door frame (10) and at least one door panel (12). The door panel (12) is integrated within the door frame (10). The door frame (10) grips directly an outer portion of at least ...
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WO/2009/003699 |
The invention relates to a cooling system (1) for waffle blocks (2), comprising a main transport system (8) transporting transport containers (6) containing intermediate partitions arranged one above the other, from a feeder region (3) i...
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WO/2009/006352 |
A manufacturing process appropriate for use in constructing laminated structures for use in building construction such that the laminating steps to not require elevated drying temperatures or an extended dwell time at any point. This is ...
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WO/2009/000535 |
The present invention is directed to the use of a very long chain inulin with a weight average degree of polymerization of between 50 and 103 for inhibiting the growth of ice crystals in a frozen foodstuff, preferably a frozen confection...
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WO/2009/002308 |
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...
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WO/2009/001321 |
A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60 % of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to ...
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WO/2009/002308 |
A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dou...
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WO/2009/001321 |
A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60 % of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to ...
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WO/2008/154751 |
A pan inverting system (10) comprises a rotating table (11) having a central longitudinal axis (13), the table being rotatably mounted within a static frame (15) for rotation about the longitudinal axis (13). Conveyors (21) are disposed ...
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WO/2008/155207 |
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...
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WO/2008/155207 |
The invention relates to a method for the production of a snack, and a snack produced according to the method. The method for the production of a snack comprising a slice of bread, comprises the steps of a) shaping a thin flat slice made...
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WO/2008/151062 |
The disclosure relates to snack food products that are microwavable and provides puffable/expandable pre-form snack food products, puffed/expanded finished products, and methods and process for making the pre-form products and finished p...
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WO/2008/148845 |
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as ...
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WO/2008/148845 |
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as ...
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WO/2008/150169 |
One aspect of the present invention relates to a method ofpreparingbiscuits or crackers, said method comprising (i) preparing a dough by combining flour, water, leavening agent, a fat blend and optionally further bakery ingredients; and ...
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WO/2008/148737 |
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...
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WO/2008/148737 |
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...
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WO/2008/147309 |
An indirectly heated, gas-fired tunnel oven has upper and lower heating sections (102, 104) with upper and lower heating means (116) defining a baking chamber between them. Each heating section (102, 104) has an associated gas-fired burn...
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WO/2008/145024 |
An oven comprises a body (1), at least one carrier (3), a heating unit (2) and a heated air agitating and gathering unit (4). A containing space (11) and an air vent (12) are arranged in the body (1). The carrier (3) is engaged with the ...
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WO/2008/142660 |
A line for forming dough disks (P, P', P"), such as for pizza or the like. The line (1) has an input (2) for at least the portions of yeast dough (P, P', P"), a first processing station (3) with a plurality of presses (4, 4', 4") suscept...
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WO/2008/142660 |
A line for forming dough disks (P, P', P"), such as for pizza or the like. The line (1) has an input (2) for at least the portions of yeast dough (P, P', P"), a first processing station (3) with a plurality of presses (4, 4', 4") suscept...
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WO/2008/141520 |
A multifunctional electronic oven is provided. The electronic oven includes an upper heat-conducting plate (9) that can move upwards and downwards, a fixed lower heat-conducting plate (10), a connecting mechanism that drives the upper he...
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WO/2008/141527 |
An oil drain easily oven comprises a base(1) which assemble a baking plate(2) and a heating device(7); the baking plate(2) under which the heating device(7) is mounted is set on the base(1); oil drain holes(20) which breakthrough both si...
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WO/2008/141393 |
A cooking apparatus (10) comprises a container (12) for holding a volume of a cooking liquid (14), a guide (16) and a transport system (18). The guide (16) is disposed in the container (12) and has a first portion (20) submerged in the c...
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WO/2008/143223 |
[PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVIN...
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WO/2008/141393 |
A cooking apparatus (10) comprises a container (12) for holding a volume of a cooking liquid (14), a guide (16) and a transport system (18). The guide (16) is disposed in the container (12) and has a first portion (20) submerged in the c...
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WO/2008/138748 |
This invention relates to a process of preparing a dough to prepare baked products with baking powder, thereby preventing off-taste from baking powder by the use of a yeast extract. The invention furthermore relates to a novel baking pow...
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WO/2008/141267 |
Described are dough packages that include one or more of a container and an opening, optionally including an open end and an endcap, wherein the package may be vented or non-vented, and may contain dough for storage at refrigerated condi...
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WO/2008/135286 |
The invention relates to a method for producing a bakery product, comprising the following steps: producing a dough, preparing a dough piece having a substantially flat shape from the dough, the piece having at least one receiving depres...
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WO/2008/137871 |
A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A...
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WO/2008/134788 |
The invention describes a kit, comprising a bread, cake or pastry product or an intermediate product, made from a dough comprising flour and water, and a packaging, characterized in that the dough is pre-baked, with the dough yield being...
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WO/2008/135970 |
In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of a first edible solid substance, such as ...
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WO/2008/137832 |
An edible film comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excludi...
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WO/2008/133512 |
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...
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WO/2008/133114 |
An apparatus for molding a food dough (1) whereby the first end face (W1A) of a rod-shaped food dough (W1) and the second end face (W2A) of another rod-shaped food dough (W2) are bonded to each other, which comprises a deformation and fa...
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WO/2008/129733 |
An apparatus for shaping food, e.g. a bean jam wrapping machine, comprising a mechanism performing drive control of the open/close motion of a coating cutter as a cutting device of food material and the up/down motion of the coating cutt...
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WO/2008/129027 |
The present invention relates to a moistureresistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.
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WO/2008/129985 |
A dough weighing conveyor (5) for weighing a food dough (1) comprises a weighing means (13) for weighing the food dough (1), a conveying means (17) for conveying the food dough (1), and dough pressing means (25A, 25B) for pressing the fo...
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WO/2008/129040 |
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...
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WO/2008/129417 |
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each...
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WO/2008/126934 |
Provided is a kneading member, which is rotationally driven on a shaft of rotation arranged at the bottom portion in a pot thereby to knead a material in the pot. The kneading member is equipped with a blade portion having a bottom face ...
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WO/2008/122486 |
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that ...
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WO/2008/123946 |
Food compositions comprising from about 1-60% protein, from about 1-50% carbohydrate, from about 1-40% MCT fat, and a maintaining amount of at least one MCT maintaining component, wherein the MCT from the MCT fat is integrally incorporat...
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WO/2008/123098 |
Disclosed are an improver and an improvement method for preventing a dried food from cracking or damage after the dried food is produced. Also disclosed is a method for producing a dried food by using the improver or the improvement meth...
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WO/2008/122520 |
The invention relates to a feed system for arrangement in front of at least one multiple-tier baking oven (104; 204; 304) comprising a plurality of hearths (102; 202; 302). In order to increase the flexibility of a feed system, the inven...
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WO/2008/124662 |
A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second...
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