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WO/2021/020120A1 |
The present invention relates to: a starch composition for pies which can improve the texture of pies; a pie composition; a pie dough containing the same; a pie dough production method; a pie production method; and the like. In the prese...
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WO/2021/019252A1 |
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...
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WO/2021/019481A1 |
An apparatus for the thermo-forming and/or thermo-adhesive bonding of semi-finished products comprises: an oven (6) having walls (8, 9, 11, 12) delimiting a chamber (13) configured for housing at least one semi-finished product (4); devi...
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WO/2021/016643A1 |
The invention relates to a device for applying scatterable material, in particular poppy or sesame, to the bottom of pieces of dough, comprising: a covering belt (2) for transporting the pieces of dough from a dough receiving point (6) t...
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WO/2021/020545A1 |
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by ...
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WO/2021/021208A1 |
A method of testing flour to determine whether sufficient non-native alpha amylase is included in the flour is described. The method uses viscoanalysis, and provides rapid results suitable for providing guidance on adjusting the levels o...
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WO/2021/021899A1 |
A system is provided for heating food. The system includes a housing and a slot, where the slot extends in a direction from the top to the bottom. The system also includes heating elements adjacent the slot. A lever is provided along one...
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WO/2021/020216A1 |
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...
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WO/2021/019388A1 |
A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce,...
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WO/2021/019289A1 |
The present invention concerns the preparation of a food product from waste from the beer production process.
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WO/2021/014118A1 |
A modular dome structure (5) for a masonry oven, which includes a plurality of interlocking wall modules (60) abutting one another to form a wall of the dome and a base (7) upon which the wall modules are mounted. Each wall module (60) i...
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WO/2021/016209A1 |
This invention relates to devices that cook tortillas. Previously, taco shell molds did not offer a hands-free solution to cook a single or multiple taco shells at the consumer level. Embodiments of the present invention use a taco shell...
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WO/2021/013936A1 |
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...
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WO/2021/009151A1 |
The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic...
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WO/2021/009472A1 |
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...
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WO/2021/005760A1 |
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...
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WO/2021/004840A1 |
There is disclosed a method of cooling a heating apparatus comprising a heating chamber. The method comprises accumulating condensate in the heating chamber, monitoring a pressure in the heating chamber, and controlling the pressure in t...
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WO/2021/007050A1 |
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...
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WO/2021/006409A1 |
The present invention relates to a health functional food product prepared by fermenting a dough containing whey. More specifically, the present invention relates to a health functional bakery product prepared by the steps comprising : p...
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WO/2021/001784A1 |
A de-epitoped alpha gliadin is provided. Methods of generating same and uses thereof are also provided.
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WO/2021/000060A1 |
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...
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WO/2020/260792A1 |
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...
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WO/2020/263566A1 |
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...
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WO/2020/258603A1 |
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...
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WO/2020/254977A1 |
A method for producing dry pasta comprising the steps of: - preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; - placing the dough in a chamber in which a vacuum is cre...
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WO/2020/257803A2 |
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...
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WO/2020/257567A1 |
An oven system to heat a moving item includes a conveyor capable of moving at more than one speed along a path of movement; a heat source positioned along the path of movement; a baseline heating profile for heating the moving item at a ...
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WO/2020/256908A1 |
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...
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WO/2020/251644A1 |
An egg food product is provided when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mix...
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WO/2020/249917A1 |
The present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.
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WO/2020/244529A1 |
An oven device (10), comprising a housing (12) defining a cooking chamber (14) for receiving an item to be cooked. The cooking chamber (14) comprises a top wall (30), a bottom wall (32), a rear wall (38), and opposite side walls (34, 36)...
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WO/2020/244053A1 |
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...
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WO/2020/237342A1 |
A semi-finished food product comprises an edible ready-to-eat shell (1) and, contained inside said edible shell (1), a ready-to-eat filling (2) made from products requiring moistening prior to consumption, and a moistening ingredient (3)...
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WO/2020/241649A1 |
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...
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WO/2020/239608A1 |
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...
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WO/2020/243263A1 |
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...
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WO/2020/240436A1 |
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/234133A1 |
Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to...
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WO/2020/230018A1 |
Die (1) for extruding food products comprising a main body (100) having an inlet surface (1A) for the inlet of a starting food product, and an outlet surface (IB) for the exit of an extruded food product (109). The main body (100) provid...
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WO/2020/230593A1 |
This flour-based food contains a powdery raw material and a component (A) that satisfies the following conditions (1) to (4). (1) The starch content is at least 75% by mass. (2) A low molecular weight starch having an amylose content o...
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WO/2020/231300A1 |
The invention relates to the field of fast food. An edible container for foodstuffs comprises two identically shaped and structured halves, each of which is made of baked dough and is in the shape of a thin-walled trough having side wall...
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WO/2020/229941A1 |
The present invention relates to an electric or gas oven (10) for cooking food comprising a cooking chamber (11) with hot-air circulation and with a loading mouth (12) permanently open towards an external environment, and a hollow casing...
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WO/2020/228351A1 |
A pastry extrusion and molding device, comprising a base (1); a support plate (2) is fixedly connected to the top of the base (1), an electric conveying belt (3) is fixedly connected to an end of the support plate (2), a fixing plate (4)...
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WO/2020/229997A1 |
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...
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WO/2020/230654A1 |
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ...
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WO/2020/225410A1 |
The present invention relates to the food processing field, and particularly to a flour product, a preparation method and an application thereof. The preparation method of the flour product comprises the following steps: (S1), resting th...
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WO/2020/227723A1 |
An automatic food preparation line for automatically preparing bread products for making sandwiches or burgers comprises an automatic bread product handling system containing a plurality of different types of bread products, an automatic...
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WO/2020/222099A1 |
Disclosed is a Dosa Cooking Machine 100. Further, the Dosa cooking machine 100 comprises a primary motor 202,a batter reservoir 204, rotary drum 206,a control unit 208,an oil tray 210,an oil brush 212,a scrapper 214,a batter tray 216,a c...
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WO/2020/219595A1 |
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.
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