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Matches 51 - 100 out of 35,812

Document Document Title
WO/2018/049455A1
The invention relates to a rotary dough molding machine (10), comprising - a frame (6), - a die roller (4) and a feed roller (5) rotatably mounted to the frame (6) and - adjusting means for adjusting the gap between die roller (4) and fe...  
WO/2018/049456A1
The invention relates to a dough processing machine (10) comprising - a frame (6), - a first roller (1) rotatably mounted to the frame via a first bearing (3), and - a second roller (2) rotatably mounted to the frame via a second bearing...  
WO/2018/049457A1
The invention relates to a food dough extrusion machine (10) comprising - a platform (2) and - at least one extrusion unit (1) supported by the platform (2), wherein the extrusion machine (10) has a guidance (3) by which the at least one...  
WO/2018/049453A1
The invention relates to a rotary dough molding machine (10), comprising • - a frame (6), • - a die roller (4) rotatably mounted to the frame (6), • - a knife (3) for scraping dough from the die roller (4), said knife (3) extending...  
WO/2018/049454A1
The invention relates to a rotary dough molding machine (10), comprising: - a rotatable die roller (4) having on its surface a plurality of molds (14), - a first drive (1) for rotating the die roller (4), - an extracting web (3) for rece...  
WO/2018/047998A1
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...  
WO/2018/046992A1
An automatic bread machine plant (1) which makes any type of the bread after impounding required materials and defining intended bread properties. The machine includes a sift unit (2) in order to add flour, sourdough and such materials, ...  
WO/2018/049249A1
Disclosed is an invention in the field of automated food preparation. The present invention particularly relates to a system and method to prepare food items by automatically placing food items on a food preparation surface utilizing a m...  
WO/2018/046991A1
This invention is related to an automatic bread machine (1 ) which makes any type of the bread automatically after impounding required materials and defining intended bread properties. It is characterized, at its basic form, by including...  
WO/2018/045190A1
The present teachings disclose a wire mesh heater including: a wire mesh element having a surface area comprising a non-contact area and a contact area; a primary conductor which is hollow and has a contact surface; and a secondary condu...  
WO/2018/041689A1
The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminat...  
WO/2018/042741A1
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for b...  
WO/2018/038215A1
The present invention addresses the problem of providing a binder, a bound and formed food, and a method for producing same, and solves this problem by providing: a binder that contains pullulan and a branched α-glucan mixture having th...  
WO/2018/039126A1
A yeast-based donut (99) depositor may include a hopper (18) for receiving donut (99) forming dough (88), a meter tube assembly (22) disposed in the hopper (18) and moveable between a first meter tube (64) position and a second meter tub...  
WO/2018/038244A1
The purpose of the present invention is to provide a frozen fresh yeast formed body: by which the leavening power of fresh yeast is maintained after long-term storage by freezing, even without adding culinary fat or an emulsifier; and in...  
WO/2018/033678A1
The subject matter of the present invention is a leavened dough, cereal-based cooking product, more particularly, a high-fibre and low-sugar soft cake or bakery product. The invention further relates to the use of malto-oligosaccharides ...  
WO/2018/032027A3
The invention relates to a method and a device for treating dough, in particular for producing pizza bases, wherein a piece of dough (6) is applied on a support (3), in particular an abutment or a conveyor belt, and pressure is applied t...  
WO/2018/033675A1
The present invention relates to a fruit-based composition with a reduced sugar content, more particularly a jam. The invention also concerns the use of maltooligosaccharides to replace a portion of the sugar contained in a fruit-based c...  
WO/2018/033680A1
The present invention relates to a baked cereal product, more particularly a biscuit, that is high in fibre and low in sugar. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in ...  
WO/2018/032117A1
An apparatus and method for depositing flowable material comprising a chamber housing that receives and deposits flowable material, a rotary valve shaft and a piston shaft inside the chamber housing, the piston shaft rotatable in synchro...  
WO/2018/032027A2
The invention relates to a method and a device for treating dough, in particular for producing pizza bases, wherein a piece of dough (6) is applied on a support (3), in particular an abutment or a conveyor belt, and pressure is applied t...  
WO/2018/033674A1
The invention relates to a food garnish composition with reduced sugar content, more particularly a food composition for a filling or a topping. The invention also relates to the use of maltooligosaccharides for replacing some of the sug...  
WO/2018/033679A1
The subject matter of the present invention is a cereal agglomerate, more particularly, a high-fibre and low-sugar cereal bar or cereal nuggets. The invention further relates to the use of malto-oligosaccharides to replace some of the su...  
WO/2018/031536A1
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermedia...  
WO/2018/027328A1
An apparatus for cooking food articles comprises a casing having an interior having a plurality of cooking locations therein, a processor and a plurality of 5 heat supply units adapted to provide a plurality of heated fluids to the inter...  
WO/2018/028755A1
A processing system (1) adapted for heat treatment of food products (2), wherein a treatment bell (3) is provided with sides (4) and a top (5) which together define a volume (6) from the atmosphere, wherein there is an open connection (8...  
WO/2018/027889A1
Disclosed is a food 3D printer with two printing nozzles, comprising a first food material cylinder (1), a second food material cylinder (2), a first connection arm (18), a second connection arm (9), a third connection arm (8), a first p...  
WO/2018/030392A1
Provided is method for evaluating a cellulose nanofiber (CNF) dispersion, the method including: (1) a step of preparing 1.0 mass% of a CNF aqueous dispersion; (2) a step of adding a coloring material into the CNF aqueous solution and sti...  
WO/2018/029207A1
An apparatus for handling three-dimensionally curved snack food chips, the apparatus comprising: a first conveyor extending along a conveying direction for conveying a series of the snack food chips on a first upper conveying surface of ...  
WO/2018/024739A1
The present invention relates to a method (1) of preparing dough. The method (1) comprises the steps of disposing (S1) flour in a first container, providing (S2) an electrolyte solution (S) in a second container, circulating (S3) an elec...  
WO/2018/025771A1
In the present invention, a device for manufacturing a food product in which a flat dough is rolled around an ingredient or rolled without the ingredient is provided with: a first belt having an end part and moving in a first direction t...  
WO/2018/027034A1
The present disclosure relates to an oven cavity having a dielectrically coated glass or glass-ceramic substrate that absorbs electromagnetic radiation thereby increasing the temperature of the substrate and the dielectric coating compos...  
WO/2018/022545A1
A jet plate for directing a flow of air into a cooking cavity of an oven may comprise a body configured to be disposed along a top wall or a bottom wall of the cooking cavity, and one or more structured air inlets that are openings throu...  
WO/2018/019954A1
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...  
WO/2018/015334A1
A winding device and baking machine for the continuous production of edible wafer rolls provided on the inside with a substance such as, for example, an edible cream substance, wherein the winding device (1) comprises a mandrel (2) runni...  
WO/2018/015619A1
The invention concerns a special processing machine for dough, comprising - a cutting conveyor (3), a cutting blade (5) for cutting in a cutting direction (6), the blade (5) and/or the cutting conveyor being further driven in translation...  
WO/2018/015660A1
The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particul...  
WO/2018/015771A1
A khinkali shaping device is provided, comprising a bedplate (11); a shaping unit having a circular plate (8) for placing dough and filling, a vertical shaft (1), and a casing (2) capable of performing reciprocal motion along the shaft, ...  
WO/2018/015322A1
The present invention relates to the use of low-gluten flour compositions suitable for foodstuffs for producing foodstuffs porridge and to the foodstuffs porridges produced using this composition. The low-gluten flour composition accordi...  
WO/2018/013643A1
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...  
WO/2018/011118A1
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...  
WO/2018/011210A1
The invention relates to a method for determining the moisture content within a cooking chamber (12) of a cooking device (10), which method comprises the following steps: a) acoustic oscillation is produced in a resonance chamber (24), b...  
WO/2018/011117A1
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enz...  
WO/2018/013399A1
Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or c...  
WO/2018/010966A1
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...  
WO/2018/011704A1
A feeding unit (1) for feeding a food product for a machine for making filled pasta comprises at least one feed duct (5) having an outlet (7) and an inlet (6); a sleeve (18) fitted coaxially over the duct (5) and rotatable relative there...  
WO/2018/006408A1
An ash discharge device for a boiler comprises an ash outlet (1), a door frame (2) and a door frame protection casing (3). A partition (20) is disposed inside the door frame (2). The left and right sides of the partition (20) are respect...  
WO/2018/007276A1
The invention relates to a baking device (1) for producing baked products. The baking device (1) has a baking device frame (2) with a baking device housing (3), and the baking device also has a baking chamber (4). The baking device (1) h...  
WO/2018/007571A1
The present invention relates a sugar reduced wafer composition comprising, 60 - 80 wt. % of flour, 10 – 23 wt. % of sucrose, 0.5 – 8.0 wt. %, preferably 0.5 - 5 wt. % of oil or fat and 5 – 20 wt. % of non-digestible fibers wherein...  
WO/2018/005480A1
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).  

Matches 51 - 100 out of 35,812