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WO/2020/165609A1 |
The present invention relates to a device for ejecting items from a cake and a method of assembling the device. The device comprises a tube for receiving the items, a moveable member disposed within the tube, a spring configured to urge ...
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WO/2020/161251A1 |
A frozen confection shaped bakery item dough composition comprising: from 10.0 wt% to 30.0 wt% water; from 5.0 wt% to 35.0 wt% sugar; from 4.0 wt% to 25.0 wt% fat; and, from 35.0 wt% to 60.0 wt% flour. A frozen confection shaped bakery i...
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WO/2020/163633A1 |
A cooking apparatus (10) and method of using same are disclosed utilizing forced convection and radiant heating cooking. In one embodiment, the cooking apparatus (10) includes an oven housing (12) defining a cooking chamber (14), a circu...
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WO/2020/161491A1 |
There is provided an ovenable, fold-flat baking container assemblage from a flat unassembled form into an assembled form, the container comprising a flat base (1) and at least one side wall member (20). The base has a main base portion (...
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WO/2020/157336A1 |
A dough making apparatus (10) is disclosed that is configured to produce dough having a reduced starch content without compromising the desired moisture content of the dough. The dough making apparatus (10) comprises a kneading chamber (...
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WO/2020/150780A1 |
A cooking appliance (100) including: a hollow body (102) having an interior (110) to receive a product to be cooked, the body (102) having an opening (112) via which product to be cooked can be moved relative to the interior (110); a doo...
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WO/2020/147304A1 |
A charcoal type barbecue grill having an intelligent oxygen supply system, comprising: a grill body (1), a charcoal pan (3), a grilling grate (5), an intelligent oxygen supply system, and an oil isolation pan (4). The charcoal pan (3) is...
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WO/2020/150576A2 |
An apparatus, system, and method are described for automating preparation, such as perforation, of a food product. In some embodiments, a food preparation apparatus generally includes a spindle having a set of pins to piercingly engage t...
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WO/2020/148963A1 |
The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when...
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WO/2020/147062A1 |
An edible spoon baking mold, comprising: an upper mold (1), a lower mold (2) and an upper mold pressing plate (3), wherein the upper mold (1) is arranged between the lower mold (2) and the upper mold pressing plate (3), a spoon-shaped pr...
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WO/2020/144506A1 |
A method to produce alimentary pasta comprises a step of preparing a predetermined quantity of alimentary pasta and a step of shaping a cylindrical body defining a cavity with the pasta; the method further comprises a step of preparing a...
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WO/2020/144361A1 |
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strai...
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WO/2020/145371A1 |
The purpose of the present invention is to provide a method for modifying a starch-containing food. The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase d...
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WO/2020/146184A1 |
A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepar...
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WO/2020/145930A2 |
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...
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WO/2020/142285A1 |
An infrared oven comprises an oven chamber in which food is cooked, a conveyor extending through the oven chamber and moveable to transport the food through the oven chamber, and a heating zone defined by a pair of movable infrared heati...
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WO/2020/141104A1 |
The cooking utensil (1) in question includes a roller (3) having protrusions (30, 31) that can be used to cut and/or mark dough before cooking. According to the invention, the roll (3) comprises: - at least one plate (6) made from an ela...
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WO/2020/136299A1 |
A pancake with high protein content is described, between 10-45% by weight, and comprising at least egg white protein. The concentration in egg white protein is greater than 5%. The pancake is adequate as a food supplement in low-calorie...
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WO/2020/136690A1 |
There is provided a composition for enhancing intestinal iron absorption in mammals, the composition comprising dry fruit of a plant from Malvaceae family, and an acid. There is also provided a pharmaceutical composition comprising the s...
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WO/2020/138527A1 |
A multi-functional melting gun according to an embodiment of the present invention is a multi-functional melting gun, which is used in an operation for melting a material and applying same to an object, and comprises: a housing having a ...
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WO/2020/128767A1 |
The invention relates to compositions comprising water-soluble complexes of a-cyclodextrin (alpha-cyclodextrin) and cannabinoids and/or complexes of a-cyclodextrin and cannabis-derived terpenes, methods of making these a-cyclodextrin com...
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WO/2020/126436A1 |
The invention relates to a process of manufacturing a microwaveable frozen breaded food product, said method comprising a) providing a filling composition; b) providing a plastically deformable farinaceous dough comprising 40-70 wt.% flo...
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WO/2020/128578A1 |
The present invention discloses an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and baking the batter for 3 to 5 minutes. The EFWDM contai...
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WO/2020/125497A1 |
A food transport device, used for mouniting in a fermentation chamber. During operation, the food transport device may be mounted in a fermentation chamber having a large space, and the temperature in the fermentation chamber is suitable...
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WO/2020/130062A1 |
A low sugar flour mix, characterized in containing, relative to the total mass of the mix, at least 25 mass% of a dietary fiber material, 3-30 mass% of gluten, and 1-20 mass% of underground starch, and no more than 60 mass% of wheat flou...
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WO/2020/129094A1 |
Electric sheeting machine (10) for forming a sheet from a food dough, comprising: - a supporting frame (11); - two sheet forming rollers (12, 13) supported in said frame (11); - a first scraper blade (16.1) and a second scraper blade (16...
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WO/2020/132241A2 |
Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining...
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WO/2020/125867A1 |
The invention relates to a device (10) for treating products (100), in particular baked goods, comprising: at least one processing unit (40) which has at least one carrying belt (41) and is designed to process the products (100); at leas...
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WO/2020/130861A1 |
The subject of present invention is a hood with a condenser for a commercial oven, particularly a combination steam-convection oven, comprising a housing, an air inlet for supplying cooling air from the outside, a fan drawing in the cool...
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WO/2020/122995A1 |
A high dew point humidity sensor includes an enclosure assembly, an ambient temperature sensor, air sample intake and exhaust openings, a fluid-moving device, a heater block assembly, an internal temperature sensor, a humidity sensor chi...
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WO/2020/120221A1 |
The present invention relates to a method for performing a drying function after a cooking function, in particular after a steam cooking function, wherein said method comprises the steps of: running the cooking function or steam cooking ...
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WO/2020/120815A1 |
The invention relates to a preparation of ingredients comprising alpha-cyclodextrin and other ingredients which permit the production of a mass suitable for processing in the traditional manner and the production of a bread with reduced ...
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WO/2020/118465A1 |
The present invention relates to a new polypeptide with xylanase activity, the nucleotide sequence encoding it, an ingredient containing said polypeptide and a process for preparing a food product which comprises adding said ingredient t...
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WO/2020/120324A1 |
The present invention relates to a method for controlling a steam generating system (10) for a domestic steam cooking oven (40). A steam generator (26) and an inlet valve (16) are controlled by a regulating thermal switch (30) and a limi...
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WO/2020/115325A1 |
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food produ...
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WO/2020/115331A1 |
The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at le...
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WO/2020/115164A1 |
The method for measuring the kneading state of a food dough comprises the steps of: - providing at least one kneading device comprising a kneading apparatus and at least one apparatus for measuring the colour parameter b* in the CIE 1976...
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WO/2020/107814A1 |
An edible, environmentally friendly container for daily use, such as an edible water cup, coffee cup, soup bowl, rice bowl, beverage cup, food packaging box, and food and beverage barrel. The edible, environmentally friendly container fo...
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WO/2020/109824A1 |
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...
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WO/2020/111059A1 |
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...
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WO/2020/112777A1 |
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides met...
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WO/2020/109369A1 |
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.
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WO/2020/112046A2 |
The present invention, relates to a a production assembly for an edible product, particularly a cookie comprising an extruder (2) consecutively co-extruding closed filled dough (30) pieces from a viscous inner filling (34) with an outer ...
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WO/2020/111970A1 |
A method for decorating comprises steps of arranging and softening a pre-prepared confectionery decorating material on an item, said material being prepared according to a mixture formulation which makes it possible to produce a uniform ...
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WO/2020/112385A1 |
Described herein is non-grain composition, comprising at least a thermally inhibited or HMT waxy tapioca starch having a post-retort viscosity of less than 1500 centipoise. Such composition can be used for retort food applications; shelf...
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WO/2020/107383A1 |
An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of t...
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WO/2020/110914A1 |
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...
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WO/2020/105935A1 |
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...
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WO/2020/100873A1 |
This okonomiyaki (Japanese savory pancake) has an area with an ingredient uniformly distributed, the ingredient being small pieces of octopus and/or squid having a maximum diametrical length of 3-10 mm and a minimum diametrical length of...
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WO/2020/100516A1 |
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...
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