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Matches 1,051 - 1,100 out of 35,567

Document Document Title
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...  
WO/2013/107465A1
The present invention relates to a series of products namely cream patisseries and dessert kits, which are made with a no added sugars mix composition. The final products are characterised by a low content of sugars, low glycemic index a...  
WO/2013/108206A1
Method for producing a hollow body formed by a pair of wafers (2, 2a), welded together along respective mating annular surfaces (4), by applying an aqueous moistening liquid to at least one of the mating surfaces of the wafers, previousl...  
WO/2013/106277A1
Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food rip...  
WO/2013/103411A2
The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and m...  
WO/2013/103824A1
A dough preparing machine (10) operable to mix and divide dough so as to form a plurality of individual loaves of bread in a relatively com¬ pact space is provided. The dough preparing machine (10) includes a compressing and dividing de...  
WO/2013/102315A1
Disclosed is a multi-functional noodle machine, comprising a machine body (1) and an electric motor (2) provided in the machine body, wherein a kneading bucket (3) is provided above the machine body, a stirring plate and a stirring rotat...  
WO/2013/103411A3
The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and m...  
WO/2013/097085A1
Disclosed is an apparatus able to firmly lock a processor top and a food processor using the apparatus. The apparatus comprises a main locking mechanism mounted at the rear of a processor housing. The processor housing comprises a bottom...  
WO/2013/098279A1
A cooking device (1) comprises an oven cavity (2) wherein a cooking process is performed, a casing (4) surrounding the oven cavity (2), having a base (3), an opening (5) arranged on the base (3), at least one carrier (6) disposed to the ...  
WO/2013/101591A2
Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat ...  
WO/2013/101591A3
Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat ...  
WO/2013/092176A1
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...  
WO/2013/092352A1
The invention relates to a system for breaking up dried noodle cakes into noodle pieces and dispensing the noodle pieces, where the dried noodle cake is broken up to a degree selected by the operator. The system is configured for dispens...  
WO/2013/094897A1
The present invention relates to a method for producing food using prickly pear cactus fruit, comprising: a step (S100) of making acidic dough by using ingredients contained in prickly pear cactus fruit; a step (S200) of making a liquid ...  
WO/2013/092731A1
The present invention relates to a method for the relaxation of a dough in the process of making a bakery product. The method comprises using a protease which has high specificity for glutamyl residues as the only proteolytic component i...  
WO/2013/092335A3
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/092024A1
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...  
WO/2013/092335A2
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/088920A1
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...  
WO/2013/090247A1
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design...  
WO/2013/089273A1
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...  
WO/2013/088045A1
The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate....  
WO/2013/087354A1
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/087757A1
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible ...  
WO/2013/083446A1
A noodle product prepared from flour, which flour comprises rice flour and a gluten-containing flour, such as wheat flour. The proportion of rice flour is in the range 10 to 40 % by weight based on the total amount of flour.  
WO/2013/083444A1
A food treating device (2) is equipped with a treatment compartment (3) which can be pressurized, said treatment compartment (3) also being suppliable with a moist medium. A device system (1, 2) has at least two food treating devices (1,...  
WO/2013/085432A1
The invention relates to the food industry, in particular to production of food products containing products from the processing of crops, and can find widespread use in the production of baked goods and confectionary, pasta, pizza, snac...  
WO/2013/083790A1
The invention relates to a baking device for Baumkuchen for domestic use, comprising a housing (1) that encloses a baking chamber (2), a heating apparatus (4) in the baking chamber (2), a dough roller (6) that can be pivoted relative to ...  
WO/2013/082890A1
A thermally-insulated electric oven comprising a machine body (1) and a door glass (2). The machine body (1) has arranged therein an electric heating coil (3) and a baking wire rack (4). The inner surface of the machine body (1) is spray...  
WO/2013/079084A1
The present invention relates to a series of products namely cakes, biscuits, biscuit bars and puff pastries with different flavours such as vanilla and chocolate, made of a special mix composition. The final products are characterised b...  
WO/2013/082198A1
A heat chamber having multiple segments formed from castable material.  
WO/2013/082213A1
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in...  
WO/2013/079985A1
The oven comprises a bearing frame (1), in heat insulator material, with coating (2) and a base (3) in heat insulator material on which put the frame and the coating (1, 2) with cooking plane (4) in fireproof material. Intake mouths (10)...  
WO/2013/082269A1
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...  
WO/2013/075939A1
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...  
WO/2013/075940A1
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...  
WO/2013/077432A1
The present invention addresses the following problems: providing an inexpensive, efficient lignocellulose saccharification method using a thermostable xylanase; and providing a mutant xylanase that has a substituted amino-acid residue, ...  
WO/2013/077480A1
The present invention relates to a dough composition for deep-fried products, containing poly(γ-glutamic acid), and more specifically, to a dough composition for deep-fried products, containing poly(γ-glutamic acid), wherein it is poss...  
WO/2013/071406A1
The inventor has provided a new fat emulsification composition, based on a flax emulsifier. The emulsifier is a natural ingredient that provides an alternative to conventional chemical emulsifiers. The minimal ingredients of the emulsifi...  

Matches 1,051 - 1,100 out of 35,567