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Patent Searching and Data


Matches 101 - 150 out of 35,100

Document Document Title
WO/2017/040822A1
An integrated electrical power supply and control system and method are provided. Such a system and method utilize energy storage, memory and a processor to provide controlled direct current (DC) energy suitable for operating narrowband ...  
WO/2017/038433A1
The purpose of the present invention is to provide a method for processing a flavorsome pizza crust suitable for mass production of pizza crusts or pizzas, said crust being provided with a texture having an appropriate amount of charring...  
WO/2017/037756A1
According to the present invention, a starchy raw material to be contained in cream puffs contains, with respect to 100 parts by mass of the starchy raw material: (A) 70-92 parts by mass of a starch having an amylopectin content of 80 ma...  
WO/2017/035131A2
Our packaged product contains an editable food item having a distinctive aroma that excites in a human smelling the aroma a taste for the editable food item and a candle having a complimentary scent normally associated with the aroma of ...  
WO/2017/032689A1
The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/031383A1
An automated production system is disclosed herein. One aspect of the present technology, for example, is directed toward an automated system for the continuous production of baked bread. The system can include a priming assembly having ...  
WO/2017/030440A1
The present invention relates to a bake-off oven system. The invention further relates to a method for baking off food products, particularly baking off pre -baked products to be baked such as bread. The food products to be baked off are...  
WO/2017/025537A1
The invention relates to a dispensing unit for baked products (B), in particular for baguettes, having a housing (10), which has a front panel (11), and having at least two non-crossing first and second discharging routes (2, 3, 2', 3') ...  
WO/2017/027659A1
A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits r...  
WO/2017/025576A1
The invention relates to a foodstuff-conveying and -discharging apparatus having: - a housing (2); - at least one feed device (20) in the housing (2), it being possible for foodstuffs (13, 14), in particular baked products, to be conveye...  
WO/2017/025538A1
The invention relates to a method for transporting baked goods (12, 13, 14) in a device (1) arranged downstream of a continuous baking oven (40), wherein the device (1) has a housing (2) for installing in a grocery supermarket or at anot...  
WO/2017/026470A1
[Problem] To provide combination confectionery enabling production of instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from a molding tray by heating, in the molding tray using a microwave ove...  
WO/2017/021407A1
The present invention relates in general terms to a process for coating an insert for a die for food products which can be used for example for extruding pasta, by means of atomic layer deposition (ALD) or by means of a liquid phase auto...  
WO/2017/021510A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent...  
WO/2017/014234A1
The present invention provides a hard biscuit containing flour, fats, sugars, organic acid monoglycerides, and sodium stearoyl lactate, the total amount of the organic acid monoglycerides and sodium stearoyl lactate compounded with respe...  
WO/2017/014806A1
An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a ...  
WO/2017/015092A1
Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.  
WO/2017/014967A1
An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a ...  
WO2017011558A1
A two-tier heat transfer system and method for its use includes a first cooking medium delivery system (20) which is controlled by a measured state of a commercial oven's cook chamber (10) relative to a predetermined set point and a seco...  
WO/2017/011238A1
Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leaveni...  
WO/2017/008054A1
The present invention provides a dumpling automation machine for preparing dumpling-like food product, comprising a pressing and cutting device for dough pad, a filling injection device and a forming assembly, wherein the forming assembl...  
WO/2017/004715A1
The present disclosure relates to a method of isolating a yeast strain that is able to degrade L-asparagine under non-inducing conditions comprising repeated cycles of adaptive evolution and mutagenesis followed by strain selection. Also...  
WO/2017/006330A1
The invention concerns a process and system for the production of a nutritional low- caloric food product, and food products produced thereby.  
WO/2017/005671A1
The invention relates to a device for a system (100) for producing a foodstuff (117). The device comprises a movable nozzle (106) which is configured to expel pressed mass (114) in various positions, in order to produce a spatial arrange...  
WO/2017/001744A1
The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements th...  
WO/2017/003394A1
The invention is repetitive leavening of a mixture of dough and water in a given temperature, period and humidity using an enzyme and repeating said leavening procedure by adding dough and water thereon and consequently obtaining a sourd...  
WO/2017/001049A1
The invention relates to a device (1) with a base station (2) and at least one processing unit (3) which can be removed from the base station (2) and which comprises a tool (4) for processing a medium. The processing unit (3) has a conta...  
WO/2016/210408A1
A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., "gluten free"). A slurry of the unpurified starch is treated with an agent t...  
WO/2016/207398A1
A baked shelf-stable cracker or snack product comprising a) a body comprising at least 60% by weight wheat flour, from 5 to 22 % by weight fat, 0.7 to 7 % by weight leavening agent and up to 5 % by weight water, in each case based on the...  
WO/2016/204765A1
A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like prop...  
WO/2016/205660A1
A dough, dough-based snack, and method of manufacture is disclosed herein. The dough includes a source of slowly available glucose, a viscosity-building ingredient coated with oil, a starch gelatinization inhibitor, and a binding agent t...  
WO/2016/202913A1
There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour; (ii) a low molecular weight (MW) fraction of saccharide(s) with numbe...  
WO/2016/200088A1
The present invention relates to a portable urine absorbing pad and, more particularly, to a portable urine absorbing pad comprising: a plurality of supporting poles provided on both sides of the inside of a waterproof cover so that the ...  
WO/2016/199720A1
Provided are a shutter piece, a shutter set, a shutter device, and a shape forming device which make it possible to gather an outer layer in an improved manner. A shutter piece (3) according to the present invention includes: an upper po...  
WO/2016/198375A1
The invention relates to a baking oven for producing baked, preferably edible products, comprising: multiple openable and closable baking tongs (2), which are provided along an endless conveyor (1) and which, strung together one after an...  
WO/2016/200513A1
A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated ...  
WO/2016/200511A1
A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the h...  
WO/2016/199642A1
[Problem] To provide a shaping method for dough pieces and a shaping apparatus for the same which allow dough continuously extruded from a nozzle to be be cut without being deformed into a shape corresponding to the shape of the nozzle h...  
WO/2016/200516A1
A convection oven having one or more intermediate air plenums is disclosed. An intermediate air plenum placed within an oven cavity defines the bottom of an upper cooking chamber and the top of a lower cooking chamber. Each intermediate ...  
WO/2016/196101A1
The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region...  
WO/2016/196669A1
The connected oven includes a cooking cavity defined by a back, a door opposing the bottom, a top adjacent the back and door, a bottom opposing the top, and opposing sidewalls adjacent the remainder of the walls, a user interface unit co...  
WO/2016/190513A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), isolated from traditional Korean malt.  
WO/2016/189845A1
Provided is a powder that contains monosaccharides and disaccharides in an amount as small as possible and has an effect of enhancing a milky flavor and rich taste. A powder, which is prepared from a mixture of starting materials compris...  
WO/2016/190512A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), isolated from traditional Korean malt.  
WO/2016/190511A1
The present invention relates to novel indigenous natural yeast and lactobacillus isolated from traditional Korean malt, the former being Sacchromyces cerevisiae) SPC-SNU 70-1 (KCTC 12776BP), and the latter being Lactobacillus brevis SPC...  
WO/2016/190514A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP), isolated from traditional Korean malt.  
WO/2016/185131A1
The invention relates to a method for shaping dough to produce baguettes, long loaves, elongate rolls or the like. Said method, starting with a laminated dough strip (1) being spread out over a conveyor belt (3), involves: cutting said l...  
WO/2016/184506A1
The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microal...  
WO/2016/187222A1
One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of indu...  

Matches 101 - 150 out of 35,100