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Patent Searching and Data


Matches 151 - 200 out of 37,331

Document Document Title
WO/2019/234042A1
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.  
WO/2019/236241A1
Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an apertur...  
WO/2019/236829A1
A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning o...  
WO/2019/232562A1
The invention relates to a method and a forming device for forming rings from dough or other masses, wherein a mass portion (20) is positioned into a forming device (10) on an abutment (5) under a pressing device (6), wherein the pressin...  
WO/2019/230791A1
The present invention stably produces rolled food dough in a good shape, and arranges pieces of the rolled food dough in an orderly manner on a conveyor. Provided are a roll-forming device and method for achieving high production capacit...  
WO/2019/232506A1
Technologies are generally described for delivery vehicles and containers for en route food product preparation. Modular food product preparation systems that may receive food items and supplies and prepare food product(s) en route such ...  
WO/2019/230792A1
Provided is a dough extending device which has a comparatively large surface area for pressing dough, and is highly efficient at extending the same. A dough extending device (1) has a lower conveyor (4) which transports dough (D) from an...  
WO/2019/227543A1
A pneumatic heat-transfer anti-scalding siu lap roasting apparatus having an air filtering device, comprising a base (1) and an oven (2). The base (1) comprises a side box (11) and a seat (12). A control panel (111) is provided on the ou...  
WO/2019/224799A1
An automated pizza making system, comprising: a computer-based controller; an ordering system; automated food handling devices; racks; toppings stations; ovens; cutting stations, and packaging stations. Conveyors and/or automated food ha...  
WO/2019/226221A1
A plurality of dough pieces (125) are produced using a rotary dough cutter (120) including a shaft (200), a plurality of walls (205) extending radially outward from the shaft (200) and a plurality of interior blades (220) extending radia...  
WO/2019/212434A3
The invention is an apparatus for use in crepe griddles (1) and it is characterized as having a vertical travelling axis (7) and body holder slot (6) positioned opposite of each other on the assembly rim (8), a carrier body (5) that can ...  
WO/2019/225630A1
The present invention relates to a puffed food which is an extrusion molding containing micellar casein in the amount of 45 to 96% by mass of the total solid content, a processed food containing the puffed food, a method for producing th...  
WO/2019/220105A1
A foodstuffs preparation device (10) suitable for preparing breadstuff-based goods, the device (10) comprising a substantially cylindrical wall (4) having an outer surface (1) and an inner surface (2), the inner surface (2) defining a cy...  
WO/2019/220021A1
The invention concerns a device that can be used for producing a kitchen mould from rulers. The mould is made up of four detachable, removable sides; these sides are referred to as "rulers", and are provided with notches (Al), and have t...  
WO/2019/220431A1
The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.  
WO/2019/216400A1
According to the present invention, roll-in margarine is produced by: cooling a water-in-oil-type emulsified fat and oil composition, in which fats and oils are melted, to 0-25°C without using a resting tube or a molding nozzle; holding...  
WO/2019/217246A1
Damper mechanisms are provided in conjunction with housings of various different appliances and are disposed at first positions at which the dampers effectively close off or seal the interior regions of the appliances within which variou...  
WO/2019/215143A1
An oven mold for preparing food has a main mold body (2) and an edge arrangement (7) that is secured to the edge of the main mold body (2) and is more rigid than the main mold body (2).  
WO/2019/214840A1
Wood-fired oven comprising a fireplace (2) which can be placed on a support (3), or built in a suitable housing made in a building structure equipped with a chimney for fumes, a supporting structure (4) shaped as a vault or calotte which...  
WO/2019/215996A1
A method for manufacturing a bakery food, said method comprising a step for preparing a bakery dough which comprises, as starting materials, a powdery material containing a defatted soybean powder, an edible oil/fat composition having a ...  
WO/2019/215279A1
A chilled multilayer food product is disclosed. The chilled multilayer food product (1) comprises a first layer (2), a second layer (4) and a third layer (3). The first layer (2) is a dairy layer. The second layer (4) is a pastry layer c...  
WO/2019/217234A1
An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of...  
WO/2019/212434A2
The invention is an apparatus for use in crepe griddles (1) and it is characterized as having a vertical travelling axis (7) and body holder slot (6) positioned opposite of each other on the assembly rim (8), a carrier body (5) that can ...  
WO/2018/172989A8
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...  
WO/2019/211785A1
The present invention relates to an aqueous composition comprising dextrins that are obtained from the partial hydrolysis of starch, definable as partially digestible soluble fibre, and vegetable bran (rich in insoluble and non-digestibl...  
WO/2019/208506A1
[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a m...  
WO/2019/207907A1
A composition, which is a composition for foods, comprising: component (A) which is a gelatinized crosslinked starch (excluding a gelatinized acetylated crosslinked starch, a gelatinized etherified crosslinked starch and a gelatinized ac...  
WO/2019/207349A1
The present disclosure relates to a method for preparing crackers from Eragrostis tef flour. The method comprises mixing Eragrostis tef flour with a liquid medium and allowing the obtained batter to stand to obtain a fermented batter. Th...  
WO/2019/207605A1
The present disclosure provides a press mechanism (100) for flattening a doughball (560). The press mechanism includes frame member (102) for supporting entire assembly. A crankshaft member (104) pivotally mounted to the frame member (10...  
WO/2019/207326A1
The device for shaping pasta or other types of dough solves the technical problem of mechanical rolling of pasta or other types of dough into a single continuous cylindrical piece of a certain thickness and a constant, uninterrupted leng...  
WO/2019/208597A1
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...  
WO/2019/201725A1
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...  
WO/2019/204489A1
A dough divider for separating a quantity of dough into smaller dough lumps. The divider includes a hopper to hold a quantity of dough. The hopper has a draw opening at the bottom. A dough chamber has a mouth at the upper end. The chambe...  
WO/2019/197596A1
The present invention relates to an automatic door (12) for a domestic appliance (10), in particular an automatic oven door (12) for a cooking oven (10). The door (12) comprises at least one door handle (16) for manually opening and/or c...  
WO/2019/199245A1
The invention is a wrap cooking method (A) comprising five different preparing steps comprising of preparing the filling ingredients of the wrap (A1), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), ...  
WO/2019/199231A1
The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...  
WO/2019/198772A1
Provided are a food producing device, a food producing system, a food producing method, and a control program with which food can be automatically produced with high quality. This food producing device 100 cooks an item to be cooked by a...  
WO/2019/197354A1
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...  
WO/2019/197344A1
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...  
WO/2019/193371A1
A housing for a masonry oven core (10) comprises at least two shaped sections (22, 24, 25, 26, 28), capable of being attached together to form a shape that encompasses a masonry oven core (10). They are at least partly formed from mesh m...  
WO/2019/192960A1
The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the ...  
WO/2019/193370A1
A gas burner for an oven, comprises a mixing unit (20) including a gas inlet, which is connectable to a gas supply (15), an air inlet, and an outlet for the air-gas mixture. A burner head (12) is connected to the outlet of the mixing uni...  
WO/2019/191809A1
A device for performing size-reduction on an extruded proteinaceous foodstuff, said device including at least a first and a second adjacently mounted shredding roller, said rollers adapted to be co-rotating, said rollers having complemen...  
WO/2019/193102A1
The present invention relates to a variant polypeptide having maltogenic alpha-amylase activitywherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino ...  
WO/2019/192965A1
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least ...  
WO/2019/189539A1
The present invention addresses the problem of providing a food composition which has high microbial safety in spite of containing a food having relatively high water activity, and which can be distributed or sold at ambient temperature....  
WO/2019/189830A1
The present invention addresses the problem of obtaining D-allulose granules coated with sucrose which improve fluidity and ensure uniformity during transportation. A solution to the problem is achieved by providing sugar-coated D-allulo...  
WO/2019/188146A1
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...  
WO/2019/185308A1
The invention relates to a method for a hydrothermal treatment, in particular of food, using hot humid air. The following steps are carried out one after the other: a) providing the processed goods to be treated, in particular food; b) p...  
WO/2019/188145A1
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...  

Matches 151 - 200 out of 37,331