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Matches 151 - 200 out of 35,437

Document Document Title
WO/2017/053848A1
A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool ...  
WO/2017/053866A1
An impingement oven (40) includes an upper housing structure (46) forming the exterior of the upper half of the impingement oven and a lower housing structure (48) to mate with the upper housing structure. An interior impingement housing...  
WO/2017/053590A1
Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or...  
WO/2017/046167A1
The present disclosure is concerned with methods for the topical application of seasonings to snack foods, in particular an uncooked snack food. The disclosure is further concerned with compositions containing seasonings that are suitabl...  
WO/2017/045325A1
Disclosed is a crust premix, which is a premix A or a premix B. The raw material of the premix A comprises, by mass, 85-95% of flour, 0.8-1.5% of a swelling agent A, 0.4-0.8% of an acidifier, 1-3% of an emulsifier, 2-4% of flavoring agen...  
WO/2017/049014A1
A microwave wire mesh oven including: a microwave oven cavity; a wire mesh element positioned to radiate black body radiation into the microwave oven cavity; and a magnetron configured to generate microwaves, wherein some of the generate...  
WO/2017/046511A1
The invention relates to a culinary fatty substance applicator, characterized in that it consists of a flask (4) having a tip. Said tip includes a portion (1) made of a food-grade silicone or elastomer, preferably silicone, and is pierce...  
WO/2017/041778A1
The invention relates to a method for producing organic bakery products by the following steps: • a) preparing a dough piece, in particular a bread or bread roll dough from at least the ingredients flour and/or wholemeal flour, water, ...  
WO/2017/042106A2
The invention relates to a dough processing machine (1) comprising a housing (2), a plurality of driven dough processing components (12, 13, 14) and a plurality of drives (33) which are in mechanical connection with the dough processing ...  
WO/2017/042149A1
A fat composition comprising a triglyceride composition, wherein said triglyceride composition comprises with respect to the total weight of the triglyceride composition: a) less than 50 percent by weight [wt %, herein after] of UUU- tri...  
WO/2017/042107A1
A dough processing machine comprises a housing and a dough metering device (13). The dough metering device (13) includes a dough feeding unit (35), a dough feeding piston (38), a measuring drum (41) with a plurality of measuring chambers...  
WO/2017/042106A3
The invention relates to a dough processing machine (1) comprising a housing (2), a plurality of driven dough processing components (12, 13, 14) and a plurality of drives (33) which are in mechanical connection with the dough processing ...  
WO/2017/044624A1
Improved methods for treating agricultural commodities with ozone are disclosed. The methods include treating the commodity with humid ozone to effectively treat the commodity.  
WO/2017/042295A1
A frozen, microwaveable, coated food product comprises: a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85wt% ...  
WO/2017/042694A1
A machine (1) for mixing food products particularly suitable for kneading mixtures containing flour, comprising a bowl (2) for containing the ingredients to be mixed, a kneading tool (3) arranged in the containment bowl (2), a rotary mot...  
WO/2017/036937A1
The invention relates to a method and to an arrangement for cleaning half-shell shaped baking mold cavities (1) of a baking mold (2) designed for producing hollow wafers or cakes, wherein the arrangement comprises a dry ice blasting devi...  
WO/2017/037222A1
Arrangement and laser arrangement for cleaning relief-like baking surfaces (1) and possibly for cleaning evaporation and/or sealing strips (2) of baking plates (3) of a baking machine (4), comprising: a laser source (5) for emitting a la...  
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 ...  
WO2017011238A1
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...  
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/2017/008054A1
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...  

Matches 151 - 200 out of 35,437