| Document |
Document Title |
|
WO/2018/135068A1 |
The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the textu...
|
|
WO/2018/134574A1 |
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...
|
|
WO/2018/133918A1 |
The invention relates to a food preparation apparatus (2), in particular a baking apparatus, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a portion of dough, ac...
|
|
WO/2018/134859A1 |
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.
|
|
WO/2018/133915A1 |
The invention relates to a food-preparing device, in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion held in a capsule, in particular a dough portion,...
|
|
WO/2018/133917A1 |
The invention relates to a food preparation device (1), in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a dough portion, accommodate...
|
|
WO/2018/134575A1 |
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70...
|
|
WO/2018/129663A1 |
Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat f...
|
|
WO/2018/131717A1 |
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...
|
|
WO/2018/131716A1 |
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...
|
|
WO/2018/129661A1 |
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...
|
|
WO/2018/129662A1 |
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...
|
|
WO/2018/127736A1 |
An apparatus (1) for extruding mixtures, preferably of the food type, comprising: a work surface (2) with a substantially longitudinal development and provided with movement means (3) for translating an auxiliary support (V) along a firs...
|
|
WO/2018/127595A1 |
There is provided an apparatus (100) and method (200) of puffing grain food. The puffing chamber is pre-heated, and the moisture loss from the grain food during the puffing process is determined and the temperature controlled based on th...
|
|
WO/2018/121923A1 |
The present invention relates to an oven (1) comprising a cooking chamber (2) in which materials to be cooked are placed, a chassis (3) shaped as a box open on the front side, enclosing the cooking chamber (2), a vapor generator (4) prov...
|
|
WO/2018/123254A1 |
Provided is a whipped cream improving agent, wherein the content amount of vegetable oil included in the fats and oils of the whipped cream is 10-100 mass% inclusive per the total amount of fats and oils, and one or more types of starche...
|
|
WO/2018/117169A1 |
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...
|
|
WO/2018/114938A1 |
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...
|
|
WO/2018/114278A1 |
The present invention in particular relates to a method of operating a cooking oven, comprising: - receiving a manual user setting for one or more than one primary cooking parameters; and, - upon receipt of the one or more primary cookin...
|
|
WO/2018/115856A1 |
A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more th...
|
|
WO/2018/119184A1 |
The present disclosure provides a conveyor oven with a heating chamber, and a segmented conveyor belt that passes food products through the chamber for heating or cooking. The conveyor can comprise two or more removably connected section...
|
|
WO/2018/114575A1 |
The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) ...
|
|
WO/2018/114941A1 |
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...
|
|
WO/2018/118103A1 |
The plant growth container is heated by die temperature controlled flexible electrical heating blanket or heating element panel which covers the inside or outside surface of the walls or bottom of the container. The proposed construction...
|
|
WO/2018/114940A1 |
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...
|
|
WO/2018/114912A1 |
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...
|
|
WO/2018/110514A1 |
Provided is a production device for filled sandwich pancakes that has improved production capacity.　This device is equipped with: a baking machine in which a plurality of griddle plates are linked to form a griddle plate conveyor, and ...
|
|
WO/2018/109707A1 |
A method for preparing a food composition containing konjac flour comprises the following steps: dosing a predetermined amount of konjac flour; dosing a predetermined amount of a food ingredient that is different from the konjac flour; h...
|
|
WO/2018/109009A1 |
The invention relates to a method for the open-loop and/or closed-loop control of the gas throughput in the baking chamber (1) of a baking device (2), in which to produce baked products, a baking tong chain (3) is moved along a circulati...
|
|
WO/2018/107878A1 |
Disclosed is a birotational barbecue apparatus comprising a cooking chamber (1), a transmission apparatus (3) provided between an outer housing base plate (4) and a cooking chamber base plate, a barbecue pipe (5), a driving electric moto...
|
|
WO/2018/109074A1 |
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...
|
|
WO/2018/104452A1 |
The invention relates to a device for storing, baking, and discharging baked goods, comprising the following: - multiple stations (1, 2, 3, 4) with at least one respective housing (1a, 2a, 3a, 4a), including at least one storage station ...
|
|
WO/2018/103966A1 |
The present invention relates to an oven (1) comprising an oven (1) comprising an oven cavity (2) wherein the ingredients to be cooked are placed; a casing (3) in the form of a box with the front side open and that surrounds the oven cav...
|
|
WO/2018/104572A1 |
A personalised surface cutting machine for pieces of bread dough or the like is used to produce cuts with complex shapes forming straight and/or curved lines, and comprises a worktable (1) on which the pieces (2) of bread dough can be mo...
|
|
WO/2018/101844A1 |
The invention describes a food or flour composition derived from fungal fermentation of plant material, the flour composition having a total metabolizable carbohydrate level of between 0.1 - 50% by weight. Also described are processes fo...
|
|
WO/2018/099513A1 |
The invention relates to a shape (10, 12) for accommodating foodstuffs, in particular for baking or cooking, comprising a plurality of side walls (34a, 34b, 35a, 35b) and a base (33). The invention is characterised in that the shape is f...
|
|
WO/2018/099965A1 |
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence ide...
|
|
WO/2018/095943A1 |
The invention relates to a winding device (1) and to a baking machine comprising the winding device (1) for continuously producing wafer rolls provided with masses on the inside of said wafer rolls, wherein the winding device (1) compris...
|
|
WO/2018/097810A1 |
The present invention is a cooking oven (100) having a main body (1) and comprising oven housing (20) configured on said main body (1), and plate holders (11.1) configured within said oven housing (20), characterized in consisting of pla...
|
|
WO/2018/096411A1 |
A tilted roller system for preparing laminated products having different figures,, including three - dimensional rolled figures, wherein said roiier system comprises a conveyor band, a start roller band, a roller band and an unloading band.
|
|
WO/2018/095533A1 |
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...
|
|
WO/2018/095942A1 |
The invention relates to a baking device (1) for producing baked products, wherein the baking device (1) comprises a baking device frame (21), a baking device housing (20) and a baking chamber (2), wherein the baking device (1) has a bak...
|
|
WO/2018/094589A1 |
Disclosed is an infant grinding teeth biscuit, which is prepared from the following raw materials in a ratio in parts by weight: 50-60 parts of wheat flour, 3-5 parts of wheat germ flour, 5-10 parts of pumpkin, 5-10 parts of raw egg yolk...
|
|
WO/2018/095608A1 |
The invention relates to a method for producing a coil (02) from a piece of dough (03) and a separating sheet (04), comprising the following steps: a) feeding the piece of dough (03) onto a separating-sheet web (04) moving in the conveyi...
|
|
WO/2018/094593A1 |
A dough composition is provided herein that includes an ink on an external surface of the dough composition, and a polymerized alginate layer covering at least a portion of the ink. Also disclosed are dough compositions with printed desi...
|
|
WO/2018/096420A1 |
Described herein is an industrial process for manufacturing biscuits (200) provided with an outer surface on which one or more marks are obtained that are designed to constitute a given representation. The process envisages use of a firs...
|
|
WO/2018/096123A1 |
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or au...
|
|
WO/2018/090153A1 |
The invention relates to a container device for paper and/or cardboard moulds, for use in a baking process in the food industry. Specifically, the invention relates to a device that supports and contains paper and/or cardboard moulds bef...
|
|
WO/2018/090101A1 |
An apparatus for reducing cooking time, the apparatus including a conveyor oven with a driven conveyor belt to move food products through the conveyor oven, at least one heating module, at least one air blower, a number of air fingers to...
|
|
WO/2018/093409A1 |
A glazed pita chip and method of producing it are presented herein. A pita chip is coated with a syrup and then is cooked to harden the syrup coating into a glaze. Additional granular food items such as nuts, granola, seeds, and the like...
|
