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WO/2011/098688 |
The invention relates to a device for culinary preparation with a bowl lid which has various functions and can be taken off by sliding and pivoting. Said device is characterized in that the lid (1,17,18,55,59,60,83/91,109,120,132,137) in...
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WO/2011/099974 |
A sheet having a plurality of convex dimples throughout. The sheet may be fabricated by providing a sheet and forming a plurality of convex dimples in it. Alternatively, the sheet may be fabricated by casting heat resistant plastic. The ...
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WO/2011/095130 |
A cooking method accomplished in an automatic or semi-automatic cooking device is provided. The cooking device includes a computing processor, storage, a human-machine interface, a heating system, two or more cooking vessels or heating p...
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WO/2011/094969 |
A roaster has a first baking plate (11), a second baking plate (14) and a holding device (2), the first baking plate (11) is fixed on the holding device (2), the first baking plate (11) and the second baking plate (14) are connected pivo...
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WO/2011/092227 |
The invention relates to a system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pr...
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WO/2011/092227 |
The invention relates to a system (1) and a method for cooling freshly baked bread under sub-pressure, which system includes: a sub-pressure chamber (2) which is adapted for receiving freshly baked bread for the cooling thereof; a sub-pr...
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WO/2011/091156 |
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
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WO/2011/089596 |
A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible.
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WO/2011/091235 |
A bagel slicing apparatus comprising providing a housing having a plurality of cutting blades, with the cutting blades moving linearly and reciprocally to slice a bagel into a plurality of bagel chips.
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WO/2011/091235 |
A bagel slicing apparatus comprising providing a housing having a plurality of cutting blades, with the cutting blades moving linearly and reciprocally to slice a bagel into a plurality of bagel chips.
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WO/2011/091156 |
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
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WO/2011/089137 |
The present invention refers to a process of uninterrupted heat treatment of paste, in particular liquid paste, and preferably pancake paste, said paste being taken out of a container (3) and pumped into a dispensing tank (6) which dispe...
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WO/2011/087152 |
Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any specia...
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WO/2011/087969 |
A humidity analyzer (1) including a tube (10) arranged within a working cavity (3), typically a cooking chamber, of a food processing device (2), typically a combined oven, so as to be exposed in use to a flow (11) of air circulating wit...
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WO/2011/082504 |
A breadmaker for taking out bread automatically comprises a housing (1). A driving device (2), a control device (3) and a heating device (4) are provided in the housing. A container (5) for receiving bread is provided in the heating devi...
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WO/2011/083903 |
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...
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WO/2011/082776 |
The invention relates to a mixing device (29) comprising a frame (31), a cylindrical mixing container (32) that is open toward the top, and a single-shaft agitator, the vertically arranged agitator shaft (36) of which extends into the mi...
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WO/2011/082774 |
The invention relates to a waffle, which, starting from a dough, is baked in a baking mold, preferably designed as a waffle iron, so as to be firm and dimensionally stable, wherein the residual moisture content of the baked waffle is les...
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WO/2011/082776 |
The invention relates to a mixing device (29) comprising a frame (31), a cylindrical mixing container (32) that is open toward the top, and a single-shaft agitator, the vertically arranged agitator shaft (36) of which extends into the mi...
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WO/2011/084978 |
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
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WO/2011/083903 |
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...
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WO/2011/082776 |
The invention relates to a mixing device comprising a frame, a cylindrical mixing container that is open toward the top, and a single-shaft agitator, the vertically arranged agitator shaft of which extends into the mixing container from ...
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WO/2011/084338 |
A system for separating a cluster of interconnected food products (138) is disclosed. The system includes a first conveyor (18), a second conveyor (20), a suction subsystem (166), and a sensor (134). The first conveyor (18) includes a di...
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WO/2011/080098 |
The present invention relates to an oven (1 ) comprising a cooking chamber (2) wherein the cooking process is performed, a heater (3) that provides foodstuffs placed into the cooking chamber (2) to be cooked, a thermostat (7) that contro...
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WO/2011/081964 |
A stencil assembly (12) for use in depositing filling onto wafers includes a stencil tube (46) defining a lengthwise passage (47) for flow of filling, the stencil tube (46) including an outer surface (50), and at least two axially spaced...
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WO/2011/076224 |
The invention concerns a bread which is made of fine wheat bran (51 %), white flour (49%) and additionally small amounts of yeast, sugar, salt, vanilla and orange essence.
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WO/2011/078050 |
There has been required a proofed frozen bread dough which can be baked to give a bread having good appearance, good texture and good taste, and can be stored and transported in a minimized space, thereby contributing to the reduction of...
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WO/2011/073115 |
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated w...
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WO/2011/074730 |
The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed ...
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WO/2011/072925 |
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...
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WO/2011/073579 |
The invention relates to a device (1) for cooking and serving a food preparation including at least one food product, in particular an animal product, said device (1) comprising a plurality of removable containers (2) for containing such...
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WO/2011/074427 |
The disclosed automatic bread maker (1) is provided with a temperature detection unit that can detect at least one of: the outside air temperature, the temperature of the container into which bread starting materials are added, the tempe...
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WO/2011/075182 |
A food processing system comprising: a shelf, tray or receptacle (10) for holding a selected food material (32), the shelf, tray or receptacle (10) having a mounting surface (19) for mechanically receiving and retaining a selected food m...
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WO/2011/072441 |
An energy-saving and environment-friendly baking oven comprises an oven body (10). The oven body is a hollow casing including a first end (200) and a second end opposited to each other. The top or side of the hollow casing is provided wi...
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WO/2011/070101 |
The present invention relates to isolated polypeptides having xylanaseactivity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucl...
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WO/2011/068902 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/068902 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/067733 |
In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells ...
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WO/2011/067313 |
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.
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WO/2011/066423 |
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...
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WO/2011/064146 |
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...
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WO/2011/063473 |
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...
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WO/2011/066436 |
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...
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WO/2011/066436 |
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...
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WO/2011/066423 |
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...
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WO/2011/063841 |
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...
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WO/2011/065273 |
Disclosed is an automatic bread maker equipped with a container into which bread starting materials are added, a main body that accepts the aforementioned container, and a control unit that performs a bread-making process once the aforem...
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WO/2011/062507 |
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...
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WO/2011/062892 |
This application relates generally to dough mixers and more particularly to a dough mixer including a mixing bowl with refrigeration/cooling jacket flow channels. Furthermore, the refrigeration/cooling jacket flow channels include curved...
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WO/2011/060680 |
A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate and residual low-moisture starch. It ...
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