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Matches 151 - 200 out of 34,914

Document Document Title
WO/2016/126843A1
A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directi...  
WO/2016/124789A3
The present invention relates to an air delivery and circulation device for a cooking apparatus comprising a duct member mountable in a cooking chamber of the cooking apparatus, the duct member comprising an airflow inlet for receiving h...  
WO/2016/126738A1
A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchang...  
WO/2016/126843A4
A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directi...  
WO/2016/124789A2
The present invention relates to an air delivery and circulation device for a cooking apparatus comprising a duct member mountable in a cooking chamber of the cooking apparatus, the duct member comprising an airflow inlet for receiving h...  
WO/2016/120123A1
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...  
WO/2016/120249A1
The invention relates to an oven for producing baked, preferably edible, products, the oven comprising a number of baking irons (2) that are provided along a continuous conveyor (1) and that can be opened and closed, and a steam discharg...  
WO/2016/121570A1
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where th...  
WO/2016/121899A1
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/121899A9
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/117630A1
The problem to be addressed by the present invention is that of providing an oil-in-water emulsion which, despite having a high fat and oil content and high sugar content and having excellent shelf life, dissolves favorably in the mouth,...  
WO/2016/116173A1
The invention relates to a dough processing machine (1) having a first conveyor belt (10) for conveying a dough strip (105), and having a cutter tool (30) for cutting out dough blanks (101), wherein the cutter tool (30) has a drum (31) w...  
WO/2016/116543A1
A method for preparing noodles is disclosed. The method comprises receiving liquid and wheat flour; controlling the temperature of the liquid to a predefined first temperature and/or the temperature of the wheat flour to a predefined sec...  
WO/2016/116835A1
A method for the preparation and preservation of an artisanal Neapolitan pizza, comprising the steps of making a hand-crafted raw pizza, baking it in an oven and subjecting the cooked pizza to cryogenic reduction. The pizza may be subseq...  
WO/2016/113399A1
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: - incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; - baking the ...  
WO/2016/114648A1
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...  
WO/2016/114966A1
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molte...  
WO/2016/113465A1
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said se...  
WO/2016/114079A1
The purpose of the present invention is to provide: a method and a device for manufacturing a rod-shaped food item in which, when forming a continuous strip-shaped food dough into a cylindrical shape, packing a filling into the interior ...  
WO/2016/110482A1
Cleaning apparatus (2) for baking plates (4) of a baking oven (1), in which a plurality of sets of baking tongs (3) with two swing-open baking plates (4) can be secured at a distance apart from one another on a circulating baking-tong ch...  
WO/2016/112212A1
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certa...  
WO/2016/111061A1
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution deg...  
WO/2016/110513A1
The present invention relates to a method for texturing food and/or nutraceutical products of the "sponge cake" or "solid foam" type comprising at least: (a). A transformation by controlled grinding of a preparation of at least one food,...  
WO/2016/108173A1
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally...  
WO/2016/109422A1
The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyla...  
WO/2016/107165A1
A multifunctional oven structure comprises a round body (1) and a cover (2) buckled on the body (1). The body (1) is provided with a baking tray (3). An electric heating pipe (4) is arranged on a vault inside the cover (2). Article fetch...  
WO/2016/105557A1
A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This ...  
WO/2016/105215A1
The invention relates to a method for the production of instant quinoa flour, comprising the cooking and grinding of the quinoa and a subsequent enzymatic treatment with amylases and proteases.  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/097069A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/100090A1
A food bar (2) includes a base or crust (10), along with a cheesecake filling (36) provided on the base (10). The cheesecake filling (36) is non-flowable and is made with real cream cheese but without the use of preservatives. The cheese...  
WO/2016/097068A1
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...  
WO/2016/099557A1
A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching t...  
WO/2016/097834A1
A disposable piping bag comprising a pair of side panels having joined side edges, the bag having a substantially conical configuration, the side edges extending downward to a sealed or unsealed tip and extending upward to an opening alo...  
WO/2016/097894A1
A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor...  
WO/2016/100114A1
A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is ...  
WO/2016/097617A1
The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, seaweed meal and a drinkable liquid and having a low fat content relative to...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/090472A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2016/094519A1
A dispensing gun assembly includes a frame, a rod, a piston, a driver, a trigger, and a linkage. The rod slideably connects with the frame for linear movement with respect to the frame. The piston connects with the rod for movement with ...  
WO/2016/092575A1
When we have to prepare food for a large group of people, we often need to invest a lot of time to prepare in advance delicacies and specialties, and the preparation of foods for many people it is quite laborious. However, in a big banqu...  
WO/2016/090474A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2016/090473A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2016/088136A3
An autonomous dosing, mixing, kneading, shaping and transfer system is disclosed. Said system comprises of one or more ingredient containers (f, e) configured to dispense ingredients, primarily flour and water, a mixer (a, b) configured ...  
WO/2016/088136A2
An autonomous dosing, mixing, kneading, shaping and transfer system is disclosed. Said system comprises of one or more ingredient containers (f, e) configured to dispense ingredients, primarily flour and water, a mixer (a, b) configured ...  
WO/2016/090020A1
The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate r...  
WO/2016/084788A1
Provided is a method for producing oil for enhancing salty taste, with which it is possible to enhance the salty taste of salty foods and beverages without a complicated process. Also provided are salty foods and beverages having an enha...  
WO/2016/083452A1
Method for preparing pasta, comprising: preparing dough for packaging pasta formats; introduction of portions (7) of preparation in cylindrical containers (2), or variously shaped containers adapted to serve a casing for an extrusion syr...  
WO/2016/084749A1
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...  
WO/2016/083619A1
The invention relates to a method for manufacturing a basic dough for baked products by using fermented residual dough, comprising the following steps: a) inoculating a sour dough substrate with a starter culture and obtaining a starting...  

Matches 151 - 200 out of 34,914