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WO/2012/113800 |
The invention relates to a method for treating vapor, in particular baking vapor, for use in systems that release vapor which contains steam, organic components, and the conversion products of said components, in particular in bake ovens...
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WO/2012/115725 |
The food product of the invention comprises at least one moulded body. The moulded body comprises a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or...
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WO/2012/115442 |
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...
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WO/2012/115442 |
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...
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WO/2012/112704 |
Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable t...
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WO/2012/110711 |
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...
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WO/2012/111327 |
Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice po...
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WO/2012/112704 |
Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable t...
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WO/2012/108377 |
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...
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WO/2012/107043 |
The invention relates to a system comprising a first container (32) in an oven (30), a second container (33), and a transferring apparatus v(10) for transferring cooking liquid (35) from a roasting pan (32) to a container (33), wherein s...
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WO/2012/108556 |
According to the present invention, a conveyor frame (8) is disposed at the bottom of the outlet (5) of a noodle-making machine (2), conveying rollers (10) provided with a conveyor belt (12) are installed on the conveyor frame (8), the c...
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WO/2012/104057 |
The invention relates to a method and an apparatus for producing a dough, in particular a dough for bread for toasting, by means of an extruder. The extruder has at least two extruder shafts along which kneading elements for admixing a g...
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WO/2012/106355 |
A conveyor oven that preheats air for a combustion burner. A heat exchanger extracts heat from a heated surface of the oven to preheat the air. In one embodiment, the heated surface is a surface of a door and/or of a wall, particularly, ...
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WO/2012/106176 |
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening co...
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WO/2012/102615 |
The invention relates to a method and a device for aligning dough pieces (4) on a conveying surface (2) of a conveyor (1). The device is arranged for performing the following steps: providing at least one dough piece to a supply device a...
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WO/2012/101503 |
Cooking appliances regularly have a socket with an over/under-pressure valve for discharging an excess over or under-pressure from the cooking chamber. The invention proposes a configuration of an over/under-pressure valve, in which an o...
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WO/2012/103207 |
A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final produ...
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WO/2012/102058 |
A noodle strand cutting apparatus (10) for cutting gelatinized noodle strands (N) used in manufacturing of instant noodles is provided with: a conveyer (2) for conveying at least one bundle (B) of the gelatinized noodle strands (N); and ...
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WO/2012/101733 |
Provided is a powdery soybean material which enables the utilization of the characteristic nutritional functions or properties, for example, cholesterol-lowering effect and nephropathy-preventing effect, of lipophilic proteins, has good ...
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WO/2012/102630 |
Hulls of cereal or pseudocereal grains are subjected to a milling with conventional method and obtain fractions from the milling of grain size 1.00 mm to 0.01 mm, preferably from 0.30 to 0.1 mm. Advantage of the present invention is able...
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WO/2012/101256 |
The present invention concerns a process for improving the preservation of a bakery product by natamycin. A composition comprising natamycin in the form of a natamycin-cyclodextrin complex is provided and the composition is applied onto ...
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WO/2012/103213 |
A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics ...
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WO/2012/099086 |
Provided is a container assembly material for forming a baking container, which has excellent heat resistance and durability and high conveyance efficiency, and can save a space for storage, easily maintain a desired shape, and easily en...
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WO/2012/098764 |
Provided are a round-shaping method, which comprises imparting a tensile force on the external surface of a food dough and thus shaping the food dough into a sphere, and a device therefor. The round-shaping method, whereby a mass of a fo...
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WO/2012/098448 |
Eco-friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth wherein the cutleries, chopsticks, and all other such utensils are made of flours having about 65% w/w or above carbohydrate cont...
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WO/2012/096270 |
The purpose of the invention is to provide an agent for improving the physical properties of dough which solves the problem of difficulty in preparation such as difficulty in combining conventional food dough as described above and is al...
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WO/2012/095069 |
The invention relates to a device for producing a food product in the shape of a plait, in particular a sausage product (10, 10'), comprising at least three distribution nozzles (8A, 8B, 8C) arranged on a support (9) and comprising distr...
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WO/2012/095817 |
A process is described for realising a container made of a paper material obtained by deformation of an intermediate container (2') having a truncoconical first configuration exhibiting a base (3') and a lateral wall 4' emerging distanci...
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WO/2012/095817 |
A process is described for realising a container made of a paper material obtained by deformation of an intermediate container (2') having a truncoconical first configuration exhibiting a base (3') and a lateral wall 4' emerging distanci...
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WO/2012/096758 |
A conveyor oven is provided that includes a conveyor assembly having an inlet section, and inner section and an outlet section. The conveyor assembly facilitates ease of removal by an enduser by allowing a single person to perform remova...
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WO/2012/091581 |
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...
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WO/2012/089734 |
The present invention relates to a vacuum cabinet, comprising a door connected by hinge means to a vacuum chamber for closing at least one chamber opening, which door comprises at least one window, wherein the window is connected by movi...
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WO/2012/089741 |
The present invention relates to a cooking device (1) having bread baking function besides the cooking function, having a receptacle (11) having a base (7) that keeps its rigidity against the pressure formed as the dough is hurled agains...
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WO/2012/089676 |
The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also...
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WO/2012/089666 |
The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80 % by weight oil. T...
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WO/2012/089734 |
The present invention relates to a vacuum cabinet, comprising a door connected by hinge means to a vacuum chamber for closing at least one chamber opening, which door comprises at least one window, wherein the window is connected by movi...
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WO/2012/091581 |
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...
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WO/2012/084079 |
The invention relates to a kneading apparatus (2) for kneading and mixing dough, having a kneading chamber (6) which is bounded on the reverse side at least in regions by a wall (4) and which has a discharge opening (8) for discharging t...
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WO/2012/085386 |
The subject matter of the present invention is novel broad-spectrum bread yeast strains, i.e. yeast strains which are effective both on "sugar-free" doughs and "sweetened" doughs. The subject matter of the present invention is also yeast...
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WO/2012/084506 |
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water, providing a second batter comprising flour, sugar, fat and/or oil and water, adding a colou...
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WO/2012/084505 |
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water; providing a second batter comprising flour, sugar, fat and/or oil and water; adding a colou...
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WO/2012/080316 |
The present invention relates to a kit for the preparation of bread and oil. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive...
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WO/2012/081351 |
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...
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WO/2012/082060 |
The invention relates to an arrangement (1) and a method for cooling freshly baked bread under a negative pressure, which arrangement includes a vacuum chamber (2) which is adapted for receiving freshly baked bread for the cooling thereo...
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WO/2012/080316 |
The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy- to -open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a season...
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WO/2012/076056 |
The present invention relates to food products comprising a gelling agent, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary ...
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WO/2012/076911 |
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...
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WO/2012/075999 |
The invention relates to a novel gluten-free food extrudate which complies to the nutritional physiological claims for healthy and wholesome food stuff with respect to nutrient distribution and ingredients, being at least the same as kno...
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WO/2012/077038 |
A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by w...
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WO/2012/076911 |
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...
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