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Patent Searching and Data


Matches 751 - 800 out of 35,562

Document Document Title
WO/2014/140616A1
A utensil suitable for use in shaping or smoothing an edible material or a non-edible modelling material and which is characterised in that it has a micro texture on the surface, or a part of the surface, that contacts the material when ...  
WO/2014/142768A1
A dough preparation device comprising a fermentation device (2), a device (3) for weighing and dosing ingredients, a mixer (4) for starter dough or dough, a tipper with or without a rail, and containers (5) wherein the devices (2, 3, 4, ...  
WO/2014/140242A1
The present invention relates to microalgal flour granules, their use in food products; and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability an...  
WO/2014/142136A1
This stirring and kneading method for making dough by stirring raw ingredients by rotation of stirring fins (12) includes: a step for arranging a rotatable container (2) in an initial position, the container (2) including a rectangular p...  
WO/2014/140245A1
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...  
WO/2014/140244A1
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...  
WO/2014/140552A3
Bakeware is described comprising a peripheral wall, a reinforcing band substantially encircling the peripheral wall, the peripheral wall including a flange shaped to substantially enclose the reinforcing band and to define an upper face ...  
WO/2014/140247A1
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...  
WO/2014/143328A1
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...  
WO/2014/136639A1
The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist se...  
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/136637A1
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...  
WO/2014/135917A1
The invention relates to a method for producing a small sweet or savoury cake, such as a cupcake, from a muffin. The method is characterised in that the small cupcake-type cake is softer that known small cakes of this type. The productiv...  
WO/2014/134505A1
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/131793A1
The present invention relates to a method for producing baked goods having a long shelf life, in particular in a closed baking mould, comprising the steps a) producing a baking mix, in particular cake mix, and exposing the baking mix to ...  
WO/2014/134505A4
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/131842A1
A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an ami...  
WO/2014/131861A3
This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also...  
WO/2014/130755A1
A frozen pizza preparation package (10) and method includes a frozen prebaked pizza crust (102), pizza toppings (110), microwave-crisping sequence instructions (300) that instruct sequential steps of heating the frozen prebaked pizza cru...  
WO/2014/128873A1
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...  
WO/2014/124509A1
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...  
WO/2014/127154A1
An imprinter for creating impressions of designs in media such as buttercream, fondant, gum paste, modeling dough, and cookie dough for decoration. The imprinter includes a retainer having a retainer body and at least one retaining porti...  
WO/2014/123984A1
A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking ...  
WO/2014/122611A3
A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, comprises an envelope (2) made of pasta, enclosing therein a filling (3) made of edible raw materials. The envelope (2) co...  
WO/2014/124189A1
A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liqui...  
WO/2014/118599A1
The invention is a new extruder for extruding pasta with solid cross section, meaning not hollow, comprising a dosing tool (A) provided with a plurality of holes (B) and one or more shaping elements (D) each provided with a plurality of ...  
WO/2014/119999A1
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food prod...  
WO/2014/118141A1
The invention relates to a device that consists of a fork claw (7) having a grip section (6) for gripping and emptying a plastic beaker (1), and with two fork fingers (3) on the front of said grip section (6) each of which form a circula...  
WO/2014/120259A1
The present invention addresses the aforementioned need by providing a shelf stable filled food product such as a pie, bar, cookie, or pastry. The food product is a combination of a dough-based crust and a fruit filling. This disclosure ...  
WO/2014/118183A1
A method of manufacturing a fruit-containing snack food, the method comprising the steps of: a. providing at least one fruit material comprising whole fruit solids; b. providing at least one binder material, the at least one binder mater...  
WO/2014/115058A1
A machine (1) for making filled pasta comprises at least one station (2, 3) for preparing a strip (4, 5) of pasta sheet; a station (7) for preparing a filling (14, 10); a filling operation station (6), in communication with the station (...  
WO/2014/114342A1
There is provided yeast cell walls comprising vitamin D2. The vitamin D may be added vitamin D2 or obtained by treatment of a yeast cells walls fraction with UV light or by treatment of a yeast with UV light followed by autolysis and/or ...  
WO/2014/116296A1
A shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level...  
WO/2014/116125A1
This invention relates to an insulated firebrick oven adapted for using wood, charcoal, gas or other biomass materials for cooking bread, cookies, roasted meat, pizzas and the like that includes a moveable stand having an anchoring membe...  
WO/2014/115063A1
Machine for the manufacture of boilies for sport fishing comprising: - a base frame (2, 3); - a forming roller (4) which has a central axis (A) horizontal and which is associated with the base frame (2, 3) in a rotatable way around the c...  
WO/2014/114866A1
The invention relates to a mould (1) for food products especially pertaining to the fields of bread-making, pastry-making and biscuit-making, and food-related occupations (caterers), comprising a silicone bottom (2) having an essentially...  
WO/2014/112960A2
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/111511A1
The invention relates to a baking device for producing baked goods, in particular for producing filled baked goods, wherein the baking device comprises baking presses that can be swung open and swung closed, which can be moved from a fee...  
WO/2014/112960A4
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/110675A1
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/2014/112960A3
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/111383A1
The invention relates to a device, assembly, baking system and method for forming elongated, band-shaped bodies (1) from a compound (2), which can be pumped and which is sensitive to shearing force, for forming baked goods, comprising: a...  
WO/2014/108105A1
The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at lea...  
WO/2014/108504A3
Steam cooking method for operating a steam cooking oven (1) comprising at least the following steps: - placing vacuum packed food stuff (2) in an oven cavity (5); - a heating step comprising heating up the oven cavity (5) until the oven ...  
WO/2014/109046A1
The purpose of the present invention is to provide a baking device with which uneven baking of baked objects does not occur easily and an oven in which said baking device has been incorporated. The baking device is provided with: an endl...  
WO/2014/108705A1
The present invention relates to a process for preparing dough for baking, the process comprising: a) reducing a unit dough piece in thickness, b) coiling the reduced dough piece, and c) repeating steps a) and b) at least once; dough so ...  
WO/2014/106627A1
The invention relates to a nozzle assembly, device and method for the metered, shaping dispensing of mass bodies (1) consisting of pumpable, viscous or dough-like masses (2), said assembly comprising a mass feed (4) for feeding the mass ...  
WO/2014/106653A1
The present invention relates to a line comprising an oven and a drying chamber. The present invention further relates to a process how to cook s food product.  
WO/2014/107687A1
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provi...  
WO/2014/102634A1
An icing or coating composition for edible products comprises at least 30 % by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total ...  

Matches 751 - 800 out of 35,562