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Patent Searching and Data


Matches 101 - 150 out of 36,609

Document Document Title
WO/2019/017870A1
The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be u...  
WO/2019/018771A1
A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt% to about 95 wt% egg white, (ii) from about 5 wt% to about 15 wt% cook-up starch, and (iii) from about 2 wt% to about 6 wt% i...  
WO/2019/017312A1
This invention provides a method for producing a bakery food product, the method comprising blending polydextrose and/or indigestible dextrin with inulin.  
WO/2019/015565A1
The present utility model relates to the field of cakes, and especially relates to a scene cake the scene of which may be transported over long distances and which may be produced on a large scale and stored for a long time, comprising a...  
WO/2019/012312A1
The present invention relates to a method for the degradation of gliadin in flour for bread making, by means of a step of mixing the flour with water, at least one step of performing enzymatic hydrolysis, at least one step of fermenting ...  
WO/2019/011014A1
A stuffed food processing device, comprising a housing (1), a skin material auger (5), a vertical auger (8), a left pressing frame (9), and a right pressing frame (10). The described five parts form three mechanisms: a skin material extr...  
WO/2019/013315A1
This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in product...  
WO/2019/008088A1
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive compon...  
WO/2019/010469A1
A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and eit...  
WO/2019/006947A1
A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier....  
WO/2019/008065A1
The present invention relates to a device (100) for spreading a pourable food batter on a cooking plate (Pc) for making savoury or sweet pancakes or crepes, comprising a rotary shaft (Ar) intended to be arranged almost perpendicularly to...  
WO/2019/008440A1
A lame, for example a bread lame, is provided which may be used to score bread dough. The lame may include blade holders that may securely hold a razor blade in a curved or a straight profile, and may cover one or more corners of the raz...  
WO/2019/006487A1
There is disclosed a cooking appliance (100) including: a hollow body (102) having an interior to receive product to be cooked, the body (102) having an opening via which product to be cooked can be moved relative to the interior; a pilo...  
WO/2019/010070A1
A food processing machine includes a head extending over a bowl receiving location, the head including a rotatable output member for receiving a mixer tool. A drive system for effecting rotation of the rotatable output member includes a ...  
WO/2019/006948A1
A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingred...  
WO/2019/002156A1
The invention relates to a preferably silicone-free baking composite film (2, 44), comprising an aluminum foil layer (4, 24) and a baking paper layer (8, 28), wherein the aluminum foil layer (4, 24) and the baking paper layer (8, 28) are...  
WO/2019/000019A1
There is disclosed a cooking appliance (2010) including: a body (2014) providing a floor (2016), a ceiling (2018) and an intermediate wall (2020) locating between the floor (2016) and ceiling (2018), the floor (2016), ceiling (2018), and...  
WO/2019/003930A1
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...  
WO/2018/234382A1
A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillu...  
WO/2018/234581A1
The present invention relates to an oven comprising: • - a first and a second chamber and one heater per chamber to heat a gas which cooks a product, • - at least one gas circulation means, which establishes a gas circulation in one ...  
WO/2018/234462A1
The purpose of this invention is to receive a croissant from a standard croissant forming machine and then manipulate the croissant from the original straight shape into a circular shape. This is performed by placing the straight croissa...  
WO/2018/236219A1
The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt% of the protein based on a dry ma...  
WO/2018/235118A1
The present invention concerns a gluten free dry food, in particular a biscuit, having symbiotic properties, based on flour, water, cereals, living and vital probiotic microorganisms and prebiotic fibres, in addition to honey and/or suga...  
WO/2018/233191A1
Disclosed is an automatic pastry steaming and baking device, comprising a vibrating base plate, wherein an inner steaming barrel and an outer baking barrel are mounted on the vibrating base plate; a left-rotating spiral blade is arranged...  
WO/2018/231802A1
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...  
WO/2018/228980A1
The present invention relates to a shelf structure comprising at least two substantially parallel body parts (102, 104), at least one or two support parts (106, 108) that connects to the substantially parallel body parts (102, 104) for f...  
WO/2018/225088A1
An apparatus 100 for preparing eatables such as vada includes a flexible pouch, a dispenser 102, a plunger 104, a movable member 106 and a locking element 108. The flexible pouch is adapted to store batter. The dispenser 102 is used to d...  
WO/2018/224871A1
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegeta...  
WO/2018/224786A1
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...  
WO/2018/225872A1
The purpose of the present invention is to provide: a gelatinized starch which, upon addition of water thereto, can be rapidly dispersed while being inhibited from forming lumps and give a dispersion having a sufficient viscosity; and a ...  
WO/2018/226217A1
Provided are compositions and methods for use in selective laser sintering. Compositions include a whole grain ingredient, including a bran component, and a binder ingredient formulated to make a multilayered food piece when exposed to s...  
WO/2018/222117A1
The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a ...  
WO/2018/222116A1
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...  
WO/2018/221634A1
Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a...  
WO/2018/222160A2
The invention relates to a sandwich biscuit comprising a first biscuit (10) and a cream layer (30) having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner (24) wall of a second biscu...  
WO/2018/219465A1
The invention relates to spray-dried aroma compounds comprising an aroma and flour as the carrier substance, to products containing said spray-dried aroma compounds, and to a method for producing said spray-dried aroma compounds. The inv...  
WO/2018/218050A1
A method of forming a mold includes providing a primary member including at least one area for receiving a support member, providing at least one support member, connecting a first end and a second end of said primary member, and affixin...  
WO/2018/214855A1
Disclosed are an anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory composition. The anti-inflammatory compos...  
WO/2018/217490A1
A container for housing scented product includes a bottom wall, a top wall, a plurality of longitudinal sidewalls, and a plurality of lateral sidewalls. The container further includes a scented product disposed within the cavity and a fi...  
WO/2018/215549A1
A method and a food processing system for distributing within a specific time interval a batch of a specific weight of food products onto the top surface of a dough base, such as a pizza base, cake base or the like by means of the food p...  
WO/2018/214511A1
Disclosed is an open flame oven, comprising an oven shell (1) and an oven cover (2), wherein an open flame burner hole (3) is provided at the bottom of the oven shell (1); inside the oven shell (1), a pan cradle (4) is arranged above the...  
WO/2018/217177A1
The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement an...  
WO/2018/213165A1
The present application discloses a method for disposing a composition on a food product. The method includes generating an activated gas by introducing a working gas into a plasma chamber and generating nonthermal plasma in the plasma c...  
WO/2018/209397A1
A high speed oven comprising: electronics; an oven cavity; an air intake system; a heating element; and at least one directional conduit. At least the electronics and the air intake system are positioned below the oven cavity. Air drawn ...  
WO/2018/211476A1
The present invention relates to functional and medicinal flour-free and gluten-free food products, with no added refined sugars, characterised by comprising a specialised mixture including food groups such as natural fruit in a proporti...  
WO/2018/212128A1
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...  
WO/2018/205367A1
Disclosed is a steam oven with a baking air-blast structure, comprising an oven body (1), wherein a liner (2) capable of sealing by closing an oven door, a steam generating device (3) providing steam for the liner (2), a water tank (4) p...  
WO/2018/207779A1
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in ...  
WO/2018/206523A1
The present invention relates to a dough making bag for receiving ingredients for a dough, comprising an opening and a closed bottom arranged substantially opposite the opening, and a sheet-shaped wall which together with the closed bott...  
WO/2018/206608A1
The present invention relates to a method for controlling a cooking process in an oven cavity of a cooking oven, wherein food stuff is arranged inside the oven cavity. At least one cooking parameter is set. The method comprises a time co...  

Matches 101 - 150 out of 36,609