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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/2008/119438 |
The invention describes a method of preparing, stocking and reconstituting pastry products for retail sales and bakery chains, comprising the steps of: a) preparing a dough and moulding said dough; b) baking said moulded dough until fini...
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WO/2008/119481 |
The invention relates to a cooking oven (1), especially to a domestic cooking oven, with a cavity (2) for placing a dish to be cooked, with a first opening (3) in the wall (4) of the cavity (2) at a first location, wherein the first open...
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WO/2008/116348 |
An automatic bread making apparatus has a housing and a lid that is pivotally attached to the housing. The lid is pivotal between a closed position and an opened position. The lid having an opening, when opened, provides access to a baki...
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WO/2008/116319 |
The present invention relates to a process for producing ferulic acid, which comprises isolating ferulic acid from a culture media in which encapsulated live feruloyl esterase producing cells are cultivated, wherein the cells are encapsu...
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WO/2008/118585 |
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...
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WO/2008/116733 |
An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50°C.
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WO/2008/118585 |
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...
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WO/2008/118585 |
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...
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WO/2008/116240 |
The invention relates to a method for the preservation of buds separated from the grain during flour production, wherein the buds separated from the grain are impacted on a solid surface and/or are swirled.
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WO/2008/116068 |
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a...
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WO/2008/115594 |
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
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WO/2008/110694 |
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...
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WO/2008/110509 |
The present disclosure is directed toward an apparatus for preparing food products. Specifically, a hygienic baking pan comprises a panel having a continuously formed structure comprising at least two sides. The hygienic baking pan may a...
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WO/2008/110531 |
The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solven...
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WO/2008/112459 |
Disclosed are variants of the alpha-amylase derived from Bacillus sp. no. 707 compositions comprising said variants and methods of using the variants. The methods of use include methods of cleaning surfaces, laundering textiles, desizing...
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WO/2008/112552 |
A method for assembling a bakeware having a metal frame and at least one flexible member is provided. The method includes forming a first hole in a metal sheet, forming a sidewall extending from the first hole, the sidewall having a lowe...
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WO/2008/112606 |
A compact conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and independent top and bottom airflow within the cooking chamber wherein substantially equal pressurization of the top and bottom ...
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WO/2008/112606 |
A compact conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and independent top and bottom airflow within the cooking chamber wherein substantially equal pressurization of the top and bottom ...
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WO/2008/110694 |
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...
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WO/2008/107915 |
Two disk-shaped pans (10, 38) are moulded with radial depressions (20) each having a substantially V-shaped transverse profile, with a progressively increasing width and depth from the center of each pan (10, 38) to its border. Motor mea...
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WO/2008/107548 |
The method relates to a method for preparing a sandwich, that comprises inserting a filling between two facing portions (51, 52) of a piece of bread, in which: the filling is placed on a filling bearing plate (10), the plate with the fil...
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WO/2008/109827 |
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...
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WO/2008/107018 |
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...
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WO/2008/105657 |
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...
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WO/2008/105658 |
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...
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WO/2008/104709 |
The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.
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WO/2008/104817 |
The invention relates to a machine capable of continuously baking fried dough foods fried in pans, comprising a dough piece dispenser, wherein the machine has means suitable for feeding, conveying, turning and releasing the fried dough f...
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WO/2008/104709 |
The invention relates to a method for the continuous production of an expanded edible food product obtained by cooking-extrusion and containing solid inclusions having a size larger than 0.5 mm.
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WO/2008/102371 |
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20...
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WO/2008/102239 |
There is provided a method and an apparatus for making paste from alternative food-grade flours, wherein the following production steps are continuously and seamlessly included: mixing of water and semolina; steam cooking of the paste; a...
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WO/2008/101929 |
The invention relates to a semi-fluid food product containing from 2.5 to 16 g of guar gum and from 2.8 to 11.3 g of beta-glucane fibres per portion of said food product, said portions ranging from 125 to 250 g, characterised in that the...
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WO/2008/103782 |
A cutter assembly for an extruder includes an elongated extrusion member (9) having an open feed end (12). The open feed end is attachable in fluid communication with a manifold of the extruder for supplying a mash thereto. An extrusion ...
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WO/2008/101559 |
A process and a system for continous preparation of food doughs to produce leavened products and/or pasta. Metered amounts of flour and/or semolina, water, any additives and/or ingredients are fed axially into a blade pre-mixer (10) of t...
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WO/2008/102239 |
There is provided a method and an apparatus for making paste from alternative food-grade flours, wherein the following production steps are continuously and seamlessly included: mixing of water and semolina; steam cooking of the paste; a...
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WO/2008/102371 |
A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family - 10-30% with isolates of milk based protein ranging from 20...
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WO/2008/103907 |
An apparatus and method for preparing and cooking pizza using fresh ingredients, the apparatus being in the form of a vending type of machine. The pizza preparation machine includes automated dough storage and dispensing mechanism, at le...
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WO/2008/103782 |
A cutter assembly for an extruder includes an elongated extrusion member (9) having an open feed end (12). The open feed end is attachable in fluid communication with a manifold of the extruder for supplying a mash thereto. An extrusion ...
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WO/2008/101094 |
Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to ...
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WO/2008/098341 |
An oven has a housing, a heat source, and an aperture defined in the housing. A substantially horizontal deck rotates within the housing, and a number of substantially horizontal pallets are mounted on the deck to rotate relative to the ...
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WO/2008/099752 |
[PROBLEMS] To provide a method and a device for producing a roll cake in a beautiful scroll figure free from unrolling and twisting. [MEANS FOR SOLVING PROBLEMS] The roll cake production device comprises a rolling section (40) for rollin...
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WO/2008/095544 |
The device (1) for producing stuffed food products comprises a frame (2) carrying an extruder (7) to which means (8) are connected for feeding a predetermined quantity of pasta sheet to be extruded, and means (9) for feeding a predetermi...
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WO/2008/096185 |
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...
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WO/2008/096720 |
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...
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WO/2008/092907 |
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...
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WO/2008/092380 |
A baking pan (10) which may have various forms has a substantially metal base (14) and a substantially metal side wall (12) connected by a flexible loop (16). The base comprises first and second metal segments (14', 14'') that are connec...
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WO/2008/092907 |
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...
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WO/2008/093005 |
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...
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WO/2008/093005 |
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...
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WO/2008/093611 |
Disclosed are: a method for producing a backed food having a high protein content, which can be achieved in a conventional production facility; and a backed food produced by the method. Specifically disclosed are: a method for producing ...
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