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WO/2008/090740 |
It is intended to provide a cake which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A cake produced by adding a purified plant extract containing catechins so as to give a catechin content...
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WO/2008/090739 |
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...
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WO/2008/089611 |
A helical food-heating device, includes a housing (1), a helical support (2) installed in the housing (1), and a conveyor belt (3) arranged on the helical support (2), the housing (1) is provided with a pressure retaining means (11), and...
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WO/2008/091145 |
A treatment device for treating food products with conditioned air comprises a housing (10) which delimits a treatment space (18) and is provided with an entry (12) and an exit (14), at least one conveying means for conveying the product...
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WO/2008/091145 |
A treatment device for treating food products with conditioned air comprises a housing (10) which delimits a treatment space (18) and is provided with an entry (12) and an exit (14), at least one conveying means for conveying the product...
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WO/2008/089651 |
A lifting-cover type frying-roasting device is provided. The frying-roasting device comprises a bottom base (1), an oil storing plate (2), an electric heating frying-roasting plate (3) and an upper cover (4). There is respectively a boss...
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WO/2008/087167 |
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...
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WO/2008/087167 |
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...
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WO/2008/084497 |
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...
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WO/2008/084497 |
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...
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WO/2008/080630 |
The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods c...
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WO/2008/081213 |
The invention relates to a machine for fried dough foods fried in pans, wherein the machine comprises a preferably thermally insulated housing, which has a pan that is provided above the heating device disposed in the lower part of the m...
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WO/2008/081213 |
The invention relates to a machine for fried dough foods fried in pans, wherein the machine comprises a preferably thermally insulated housing, which has a pan that is provided above the heating device disposed in the lower part of the m...
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WO/2008/080093 |
In one aspect, the invention is directed to polypeptides having an amylase and/or glucoamylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, t...
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WO/2008/078107 |
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...
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WO/2008/080005 |
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...
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WO/2008/074729 |
The invention relates to processes for making corrugated dough sheets for use in the preparation of lasagna. In this process, a fresh dough sheet is conveyed between two powered toothed or corrugated rollers which shape the sheet with co...
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WO/2008/075062 |
The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its us...
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WO/2008/076504 |
The present invention discloses formulations for fried nut-based snack chips that have a hearty, crunchy, blistered texture. Ingredient formula ranges and processing steps are disclosed that provide improved dough sheet integrity during ...
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WO/2008/074729 |
The invention relates to processes for making corrugated dough sheets for use in the preparation of lasagna. In this process, a fresh dough sheet is conveyed between two powered toothed or corrugated rollers which shape the sheet with co...
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WO/2008/074196 |
A refined bread flour comprises flour as raw material, additives and emulsifiers, characterized in that the said flour is wheat flour made in china and kalium bromate is excluded from additives. The said additives consist of vitamin C, g...
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WO/2008/073127 |
High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin...
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WO/2008/071812 |
The subject of this invention is the material resulting from the implantation of silicon on a cellulosic origin base and the procedure for preparation thereof, comprising a film of silicon (1) applied on a core or base of natural or synt...
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WO/2008/073575 |
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hull...
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WO/2008/068419 |
Use of vinegar or an equivalent thereof as substitute of all or a part of a composition's salt. <0}
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WO/2008/069642 |
The invention relates to a device for conveying dough portions (7, 15, 16), comprising a circulating conveyance means (2,20) forming a conveyance surface for in a conveyance direction (T) conveying and supporting the dough portions (7, 1...
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WO/2008/068155 |
The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter. Preferabl...
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WO/2008/069642 |
The invention relates to a device for conveying dough portions (7, 15, 16), comprising a circulating conveyance means (2,20) forming a conveyance surface for in a conveyance direction (T) conveying and supporting the dough portions (7, 1...
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WO/2008/068560 |
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...
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WO/2008/068419 |
Use of vinegar or an equivalent thereof as substitute of all or a part of a composition's salt. <0}
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WO/2008/068032 |
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...
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WO/2008/068560 |
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...
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WO/2008/068032 |
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...
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WO/2008/068890 |
It is intended to provide a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking f...
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WO/2008/064499 |
The invention relates to a method and a device for producing chocolate items, particularly casings for hollow chocolate bodies, wherein the fluid chocolate mass is metered in a predetermined amount in the shape of an alveole, and subsequ...
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WO/2008/066540 |
A microwave cooking packing package (20) and combination of a food product (10) and microwave cooking package (20). The cooking package (20) intimately contacts and substantially surround the food product (10) as the food product is cook...
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WO/2008/065224 |
The invention relates to an automatic dividing machine for use in baking, which divides a block of dough into multiple portions having a volume equal to the weight selected. The machine includes a hopper (1) containing a block of dough w...
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WO/2008/062808 |
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...
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WO/2008/062808 |
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...
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WO/2008/058599 |
The invention relates to the use of an olive extract containing a minimum of about 5 percent by weight of polyphenols and a minimum of about 2 percent by weight of hydroxytyrosol in food products, and food products containing said olive ...
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WO/2008/058010 |
Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or crack...
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WO/2008/058010 |
Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or crack...
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WO/2008/057693 |
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...
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WO/2008/057693 |
An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or n...
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WO/2008/057733 |
The present invention discloses formulations for sheeted, baked nut-based snack chips that have a crispy, crunchy texture. Ingredient formula ranges have been determined that provide improved dough cohesiveness during processing, and imp...
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WO/2008/053310 |
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...
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WO/2008/053964 |
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...
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WO/2008/052442 |
A muffin baker at least comprises a support device (210), a body (220) and a collecting disc (230). A pedestal (212) of the support device has a first inserted part (212a, 212b). A support arm (214) of the support device has a rotary fix...
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WO/2008/052983 |
The present invention relates to a method of producing bakery products, more particularly sandwich loaves or the like. It consists essentially in preparing a dough, optionally, in fermenting said dough, in disposing the dough in a mould ...
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WO/2008/053963 |
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...
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