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Matches 1,051 - 1,100 out of 35,754

Document Document Title
WO/2013/178636A1
The present invention relates to an oven (1) comprising an exterior body (2), an oven cavity (3) wherein the cooking process is performed, a container (6) placed in the oven cavity (3), wherein ingredients to be baked are placed, a knead...  
WO/2013/178984A2
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
WO/2013/179995A1
A heating furnace (1) provided with: a furnace frame (20) for forming a furnace interior space (10) for heating an object (100) to be heated; a plurality of heating devices (30) arrayed along the direction of conveyance of the object (10...  
WO/2013/175391A2
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...  
WO/2013/175119A1
A bran-rich pellet for producing a wholemeal baked or pastry product, that can be obtained by extrusion of a dough prepared from a powdered formula comprising the following elements, in amounts by weight expressed as a weight percentage ...  
WO/2013/175391A3
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...  
WO/2013/177405A3
The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to glute...  
WO/2013/177405A2
The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to glute...  
WO/2013/172386A1
The purpose of the invention is to provide a more durable covering/cutting device. The covering/cutting device (1) comprises multiple edges (covering/cutting blades), which cut or cover a substance (101) to be covered and/or cut, and a p...  
WO/2013/167749A1
The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5- 70 wt% of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10- 80 wt% of a chloride salt of a metal that is accep...  
WO/2013/168128A3
A food product is described, in particular a baked product with flavouring granules sprinkled on its surface and/or incorporated in its dough, characterized in that the granules are coated with a first layer of edible glue, in particular...  
WO/2013/168128A2
A food product is described, in particular a baked product with flavouring granules sprinkled on its surface and/or incorporated in its dough, characterized in that the granules are coated with a first layer of edible glue, in particular...  
WO/2013/169619A1
A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening a...  
WO/2013/166519A1
A system including a conveyance system and a stored energy cooking oven. The mobile system for heating a product including: an oven including wire mesh heating elements arranged in a parallel circuit and configured to reach 1400 Kelvin i...  
WO/2013/165073A1
The dregs supply device for use in baking according to the present invention comprises: a dregs supply nozzle detachably coupled to a dregs supply pipe receiving dregs, and discharging the dregs to one side; and a fastening bracket detac...  
WO/2013/166346A1
A system for preparing dough-based products comprises a fryer (110) comprising a bottom and at least one sidewall, a proofer (120) comprising a proofing chamber (121) with a top, bottom, and at least one sidewall, and a conveying mechani...  
WO/2013/160300A1
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.  
WO/2013/159498A1
Disclosed are the preparation method of an original sauce fermented from bean seedlings and a liquid beverage and a solid food containing the original sauce. The preparation method for the original sauce comprises the steps of: selecting...  
WO/2013/160869A2
The present invention relates to a device (1) for dispensing liquid foodstuff (2), for example jam, cream, or chocolate, into pastry (3), for example croissants. The device (1) has a coupling device (9) which is arranged for coupling a f...  
WO/2013/160869A3
The present invention relates to a device (1) for dispensing liquid foodstuff (2), for example jam, cream, or chocolate, into pastry (3), for example croissants. The device (1) has a coupling device (9) which is arranged for coupling a f...  
WO/2013/162802A1
Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the ...  
WO/2013/161807A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, a...  
WO/2013/161303A1
Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is u...  
WO/2013/159230A1
The invention relates to a conveyor system for moving products between upper and lower electrode structures of a high-frequency furnace. A flexible metal belt for receiving the products to be moved in the furnace forms a continuous belt....  
WO/2013/161808A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...  
WO/2013/160370A1
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophosp...  
WO/2013/156703A1
The invention relates to baked goods containing yeasts not intended for baking. The present invention relates to the use of nonconventional yeasts for baking baked goods having a specific volume greater than 3 mL/g. Said yeasts, Kuyverom...  
WO/2013/155312A1
A system and method of food preparation is provided. A tool for manipulating and shaping food products, such as ground meats, is provided with specific structural features for applying a force to a raw food product. Methods of using the ...  
WO/2013/153058A1
The baking chamber (3) of an oven for baking food products is connected to a steam generator (8) communicating with a water tank (7) associated to a filtering device (38), which is mounted outside of the tank (7), so as to filter the wat...  
WO/2013/154030A1
[Problem] To provide a highly safe preparation, method and the like whereby the qualities of at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins can be easily and effectively impro...  
WO/2013/153902A1
The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant; and a cr...  
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...  

Matches 1,051 - 1,100 out of 35,754