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Patent Searching and Data


Matches 1,001 - 1,050 out of 35,528

Document Document Title
WO/2013/153505A1
Flour from oil cake of cold pressed oil from the seed of Styrian oil pumpkin is a product of powder composition, greenish colour and pleasant aroma with smell to pumpkin seed. Product obtained from oil-cake () which is a residue upon the...  
WO/2013/152406A1
The present invention patent relates to ingredient formulations, methods and processes for industrially producing no-fat cheese buns, with the legal maximum fat content of 0.5% m/m, with or without a filling, which can be prepared from t...  
WO/2013/149794A3
The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element ha...  
WO/2013/148322A1
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...  
WO/2013/149097A1
An oven includes a compartment enclosed on all sides and defining an interior therein, a heating element operable to heat air within the interior of compartment, and a fan disposed in fluid communication with the interior of the compartm...  
WO/2013/143722A1
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...  
WO/2013/149092A1
An oven heating element assembly includes a heating element operable to heat air that flows across the heating element, a fan operable to cause air to flow across the heating element, and a water vapor injector. The water vapor injector ...  
WO/2013/144823A1
A baking enzyme composition is disclosed to enhance the functional properties of the intrinsic gluten-forming proteins of baking flour in doughs and baked products to improve the baking performance of baking flour. Said enzyme compositio...  
WO/2013/143840A1
The invention relates to a method for continuously producing rolled waffles having a crumbly texture, the method comprising the following steps: a dough mix that can be given a crumbly texture is placed on a moving, heated baking surface...  
WO/2013/141722A3
This invention pertains to simple and integrated processes which are appropriate and economically attractive methods for the instantaneous and efficient treatment of mango (Mangifera indica L. Anacardiaceae) peels and seeds from fruit-pr...  
WO/2013/139973A3
The present invention relates to an oven (1) having an exterior body (11), an oven cavity (2) wherein the cooking process is performed, a recipient (3) placed in the oven cavity (2), wherein ingredients to be cooked are placed, a kneadin...  
WO/2013/139973A2
The present invention relates to an oven (1 ) having an exterior body (1 1 ), an oven cavity (2) wherein the cooking process is performed, a recipient (3) placed in the oven cavity (2), wherein ingredients to be cooked are placed, a knea...  
WO/2013/135822A1
The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising pol...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/138410A1
A control circuit for a cooking oven. The control circuit includes a contactor. The contactor has at least one contact and at least one coil. A relay (such as a solid-state relay) is in series connection with the contactor. A heating ele...  
WO/2013/138581A1
A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.  
WO/2013/136101A1
The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11 ) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a savoury or sweet filling (12) located with...  
WO/2013/134532A1
Comestibles prepared using l,3-propanediol may include modified flavor profiles relative to comparable comestibles dial do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to abou...  
WO/2013/132175A1
The invention relates to a continuous dough kneading machine for pastry or bread mixes, such as for sandwich bread, said machine comprising: a substantially tubular chamber (C) provided with an inlet (E) for the dough to be kneaded and a...  
WO/2013/133138A1
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...  
WO/2013/131464A1
Disclosed is a dry-steamed fine dried noodle, the dry-steamed fine dried noodles with a moisture content of less than or equal to 14.5% being manufactured via the processes of dry-steaming, cooling and tempering by using fine dried noodl...  
WO/2013/128319A1
The cutting and folding machine for producing pasta comprises: a die (11); a punch (13) cooperating with the die (11); folding hands (15, 17) cooperating with the die (11); at least one extractor comb (21) to extract the cut and folded p...  
WO/2013/129951A1
The present invention relates to a tortilla and a method for producing tortillas, the tortilla being a kind of a flat round cake with a diameter of 6 to 30 cm from wheat or corn flour or base, used as bread and a base for other foods. To...  
WO/2013/128107A1
The present invention relates to a support plate device for baked goods, pastries, or Viennese baked goods, including at least one lower plate (2) and at least two molds (3) supported by said lower plate (2), said device (1) further incl...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/128113A1
The invention relates to a food plate intended to be presented with a visual animation, comprising a main dish (5), at least one petal (6) capable of concealing the main dish (5) in a closed position, and a trigger (7) configured to caus...  
WO/2013/124809A2
The method allows the automatic preparation of flatbread, in particular tortillas, by a machine for use at home or in enterprises. The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable ...  
WO/2013/124652A1
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
WO/2013/124809A4
The method allows the automatic preparation of flatbread, in particular tortillas, by a machine for use at home or in enterprises. The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable ...  
WO/2013/124235A3
The invention specifies an apparatus and a method for the heat-treatment of food products, having an oven (11, 12) and having a cooking compartment, which is designed to accommodate product carriers carrying food products, and having at ...  
WO/2013/124652A9
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
WO/2013/126717A1
A flexible composite conveyor belt, such as for use as a belt wrapper in overlying combination with a metal belt in cooking or heating operations. The belt includes a protrusion attached to a flexible substrate. The protrusion includes a...  
WO/2013/124809A3
The method allows the automatic preparation of flatbread, in particular tortillas, by a machine for use at home or in enterprises. The dough portions are packed in capsules (3) that include a system that enables the dough to be suitable ...  
WO/2013/122159A1
This food production apparatus is provided with a main body and a gas supply section. The main body has an aeration surface to which are provided a plurality of aeration holes, an opening of a container being covered by the aeration surf...  
WO/2013/122969A1
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shorteni...  
WO/2013/122926A1
A conveyor oven is disclosed. The conveyor oven includes a housing, a conveyor belt, a first and second doors, and a heat source. The housing includes a cavity and a first and second openings. The conveyor belt is configured to receive a...  
WO/2013/122249A1
 [Problem] To provide a method for modifying water retention during moist heating of a starch processed product. [Solution] Modification processing is performed for maintaining the water balance in processed grain, wherein a raw materi...  
WO/2013/116884A1
The invention relates to a method and to an apparatus for producing baked goods in a predefined form, wherein a piece of dough is baked in a closed molding chamber (5) in immediate succession after cooking while heat is supplied, wherein...  
WO/2013/116724A1
Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors subst...  
WO/2013/113075A1
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...  
WO/2013/114048A1
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...  
WO/2013/116606A2
An oven includes a cooking enclosure including one or more cooking heater elements, a steam source in the cooking enclosure, and a steam source heater for the steam source, A sensor is responsive to the temperature of the steam source. A...  
WO/2013/116593A1
Described herein are spread compositions having reduced levels of saturated an trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and u...  
WO/2013/113602A3
The invention relates to a method for in-situ use of acetic acid bacteria in the production of baked goods, since acetic acid bacteria form several metabolic products, such as acetic acid, gluconic acid and exopolysaccharides, that are i...  
WO/2013/116212A1
A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an...  
WO/2013/113602A2
The invention relates to a method for in-situ use of acetic acid bacteria in the production of baked goods, since acetic acid bacteria form several metabolic products, such as acetic acid, gluconic acid and exopolysaccharides, that are i...  
WO/2013/112052A1
An oven for heating food products on a conveyor includes two chambers. A conveyor belt circulates within each chamber and between the chambers. Each chamber includes a drum oriented with a vertical axis, a motor for rotating the drum abo...  
WO/2013/111067A1
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...  
WO/2013/106955A1
An electric oven for persons who enjoy baking comprises an oven body (1), an electronic controller, an electrical motor transmission device (4), a bread barrel stirring device (6), an upper and a lower electronic heating device (2, 5) an...  
WO/2013/107603A1
The invention relates to a baking oven as a cooking device (11), having a cooking compartment (12) for cooking a product to be cooked. A heating device with a gas burner (15a, 15b) is arranged on one of the walls of the cooking compartme...  

Matches 1,001 - 1,050 out of 35,528