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Patent Searching and Data


Matches 101 - 150 out of 34,963

Document Document Title
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...  
WO/2016/181381A1
The present invention provides novel disposable releasable liner apparatuses for cake tins, the apparatuses including at least one base piece, a substantially vertical perimeter portion and optionally a mid-piece strip, wherein the subst...  
WO/2016/181311A1
A cheese product comprises soft cheese encapsulated in a tubular vegetable casing. The cheese product can be manufactured by pumping cheese into a tubular casing, or forming the casing in-situ by coating the outside of a rope of cheese p...  
WO/2016/170318A1
Baking apparatus (10) includes a plurality of shaping side walls (12). The apparatus (10) is movable between a disassembled condition in which the shaping walls (12) are disassembled from each other and an assembled condition in which th...  
WO/2016/171571A1
The present disclosure encompasses compositions for treating and preventing blood glucose disorders, kits comprising these compositions, and methods of utilising these kits and compositions. Particularly encompassed are the compositions ...  
WO/2016/171559A1
The invention relates to a method for preparing a baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein starch is gelatinised, comprising - providing a dough or batter co...  
WO/2016/172298A1
The present invention relates to the use of extrusion technology in a process for the low-moisture continuous gelatinisation and the enzymatic hydrolysis of flour to provide a dextrinised product having a dextrose equivalent (DE) of at l...  
WO/2016/171678A1
The oven of the present disclosure includes a cooking chamber within an enclosure. The cooking chamber has a support for holding a food product, a first heating element on a top side of the support, and a second heating element on a bott...  
WO/2016/170189A1
The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintainin...  
WO/2016/166648A2
A rolling pin constituted to flatten and stretch dough featuring a tubular body (11) made of an aluminum sheet curved around a longitudinal axis (12), electro-welded along a pair of longitudinal edges brought into reciprocal contact bend...  
WO/2016/165946A1
A kitchen appliance (100) is disclosed comprising a compartment (110) for receiving flour, said compartment comprising a sensor (120) for producing a sensor reading indicative of a dielectric property of said flour or a product comprisin...  
WO/2016/162454A1
The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the ...  
WO/2016/162529A1
A deep fried food product (DFP) comprising, based on the total weight of the deep fried food product, from 2 to 45 percent by weight (wt %) of a frying oil or fat wherein the glyceride composition [composition (GF), herein after] of said...  
WO/2016/163880A2
The present invention relates to a piping bag assembly. It further relates to a closing assembly to be used in such a piping bag assembly. In addition, it also relates to a piping bag manufactured using the piping bag assembly and a corr...  
WO/2016/163880A3
The present invention relates to a piping bag assembly. It further relates to a closing assembly (110,115) to be used in such a piping bag assembly. In addition, it also relates to a piping bag manufactured using the piping bag assembly ...  
WO/2016/157107A1
Die washing machine comprising a seat (25) for dies (2) to be washed; at least one first nozzle (35, 37) arranged and configured to project at least one jet of a washing liquid against a first side (3A, 3B) of a die (2) to be washed arra...  
WO/2016/156027A1
The invention relates to a device (100) for producing a baked good (115). The device (100) comprises an accommodating unit (103), which is designed to accommodate a capsule (113), wherein the capsule (113) comprises ingredients for produ...  
WO/2016/156420A1
Process for the production of a snack comprising a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer (5) in the form of slab, which comprises the step of making available a semifinished product...  
WO/2016/160671A1
A Magnetic Rolling System for Pliable Material is described as a rolling board having the ability to magnetically attract spacing and guide rails on which a rolling pin travels, thus keeping a rolling pin a specified distance above the r...  
WO/2016/159571A1
The present invention relates to a doughnut dough shaping machine, and to a doughnut dough shaping machine capable of quickly and hygienically producing uniform doughnuts since when a large number of doughnuts are produced, the rotating ...  
WO/2016/159242A1
A roll-in margarine in which: the content of trans-fatty acids relative to all constituent fatty acids in the roll-in margarine is 4 wt% or less; the roll-in margarine contains, with respect to the entire roll-in margarine, 5-10 wt% of w...  
WO/2016/160441A1
A horizontal mixer (10) includes a mixer bowl seal arrangement that includes one or more of a tapered canopy (16) and/or a seal assembly that is removable as a unit.  
WO/2016/150476A1
The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates w...  
WO/2016/146502A1
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coat...  
WO/2016/146984A1
Cooking apparatus has a cooking surface (14) arranged to move from a start position to an end position during a cooking process and plurality of separate container structures (15) for use on the cooking surface to contain a foodstuff dur...  
WO/2016/147081A1
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...  
WO/2016/145185A1
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.  
WO/2016/144950A1
A novelty kit comprising components which represent tools for preparing and baking cookies where a user can observe, analyze, and comprehend the physical changes and chemical reactions that occur in such a process. The novelty kit, or ed...  
WO/2016/144855A1
The present disclosure relates to a leavening composition which eliminates the need for metal phosphate composition for aluminum based leavening acids and provides control of the leavening activity.  
WO/2016/142536A1
The present invention is in the area of enzymes for (hemi-)cellulose degradation and/or modification, more in particular the degradation and/or modification of xylan. The invention is based on a newly discovered enzymatic activity of a c...  
WO/2016/141009A1
An oven comprising a housing, a cavity, an H-shaped rotating door, a motor and a heat source is disclosed. The cavity, which includes an opening, is located within the housing. The H-shaped rotating door, which can be rotated by the moto...  
WO/2016/140627A1
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...  
WO/2016/139246A1
The present invention relates to a cooking device (1 ) comprising a cooking chamber (2); a heater (3) that heats the cooking chamber (2); a user interface (4) whereby the user sets the cooking temperature (Tset), and a control unit (5) t...  
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/134858A1
The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 1...  
WO/2016/135762A1
A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immedi...  

Matches 101 - 150 out of 34,963