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WO/2011/063219 |
A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one l...
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WO/2011/061245 |
A machine (1) is described for automatically producing a granular food product obtained starting from granules of grain semolina, comprising a plurality of consecutive motorized rotating mixers (3) with vertical rotation axis which each ...
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WO/2011/058220 |
The present invention relates to a method of treating rye, wherein bran, flour or other fraction containing nutritional fibre is separated from wholemeal rye or polished rye grains, after which the separated fraction is treated by fermen...
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WO/2011/057987 |
The invention relates to a product comprising acidic magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, that can be produced by means of dehydrating an aqueous solution or suspension of a ma...
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WO/2011/058698 |
Provided is a device whereby a step for fermenting or cooling foodstuffs transported on a conveyor can be added without drastically changing a foodstuff transport pathway using an existing conveyor. A tray (TR) received from an upstream ...
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WO/2011/054269 |
A frying and baking machine with improved handle structure is provided. The frying and baking machine comprises an upper shell (10), a lower shell (20), an upper baking plate (30) and a lower baking plate (40). The front portion of the l...
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WO/2011/052012 |
A noodle making machine provided with: a casing comprising a cylindrical body; a screw; a nozzle body; a joining member; a hopper; and a drive device. The nozzle body has a large number of holes each tapered toward the exit thereof. Enga...
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WO/2011/053793 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/053793 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/051610 |
The invention relates to a meal substitute containing nutrients comprising energetic and nutritional intake. Said meal substitute takes the form of a combination of a bread- or cake-type food 5 to be cooked and a spread- or cream-type co...
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WO/2011/050746 |
An oven with functions of airing and refrigeration comprises a barbecue subassembly, a D-stove assembly, an airing assembly, a freeze assembly, a controller for controlling above assemblies and a heat insulator. Said oven also comprises ...
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WO/2011/052970 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/051062 |
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embo...
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WO/2011/052970 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/050122 |
Disclosed are methods of making flaked shortening compositions, flaked shortening composition prepared using the disclosed methods, and dough compositions incorporating the flaked shortening compositions. The methods comprise the steps o...
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WO/2011/049417 |
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...
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WO/2011/049417 |
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...
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WO/2011/049535 |
Our machine processes the chocolate as fibriform with Cutting Blade (30), Plain Blade (31) installed with a Cutting Cartridge (29). In addition the Plain Blade (31) performs a different presentation by processing the chocolate in a speci...
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WO/2011/048435 |
The oven for fast food preparation consist of a chamber (1). Inside there are the heating systems (4), a tray (2) that is rotating vertically, like a wheel, powered by an electric engine and a speed reducer, which is placed in the back o...
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WO/2011/045444 |
The grape-polyphenol-enriched bakery product is preferably a wrapped, long-life tin loaf produced by means of a controlled production process and to which is added an extract rich in red- and black-grape polyphenol compounds with a high ...
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WO/2011/046423 |
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...
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WO/2011/045209 |
The present invention relates to apparatuses and processes for the production of sandwich food items that include filler.
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WO/2011/046438 |
A cooling apparatus (1) for cooling dough products, for instance loaves of bread, provided with a cooling space (2) and a conveying system (T) with carriers (7), which conveying system (T) extends at least partly through the cooling spac...
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WO/2011/046416 |
The invention relates to a home bread-making machine programmed and automated so as to replicate continuous bread production without any user intervention, retaining the traditional appearance of the bread while providing quality and div...
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WO/2011/045209 |
The present invention relates to apparatuses and processes for the production of sandwich food items that include filler.
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WO/2011/044151 |
Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. Th...
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WO/2011/044151 |
Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. Th...
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WO/2011/042359 |
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.
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WO/2011/044092 |
A die and cutter assembly for an extruder includes an elongated extrusion member having an open end. The open end is attachable in fluid communication with a first manifold of the extruder. A filling passageway is formed in the elongated...
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WO/2011/044092 |
A die and cutter assembly for an extruder includes an elongated extrusion member having an open end. The open end is attachable in fluid communication with a first manifold of the extruder. A filling passageway is formed in the elongated...
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WO/2011/038749 |
A grinding apparatus (10) for dispensing a dose (2a) of ground frozen material starting from a frozen block (2). The apparatus (10) comprises a grinding unit (20), for grinding the frozen block (2) in order to provide an amount of ground...
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WO/2011/039324 |
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...
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WO/2011/040082 |
Disclosed is a novel composition which has a function of accelerating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production accelerating composition w...
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WO/2011/041497 |
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...
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WO/2011/040185 |
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...
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WO/2011/041497 |
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...
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WO/2011/039308 |
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...
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WO/2011/039308 |
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...
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WO/2011/040166 |
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...
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WO/2011/035381 |
A method to produce a fibre product from a plant material comprising the steps of harvesting the plant material, size reduction of the plant material, subjecting the plant material to an extraction/diffusion step to separate the sugar co...
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WO/2011/035383 |
An assembly (10) for baking an edible receptacle (50), the assembly (10) comprising: a bowl (11) having a bottom wall (12) and a side wall (13) extending upwardly therefrom, the bowl (11) and the side wall (13) defining an internal space...
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WO/2011/036359 |
The invention relates to a method for kneading dough, in particular for bakery preparation, characterized in that: the low-frequency acoustic signals caused by the kneading of the dough are picked up; said signals are processed so as to ...
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WO/2011/036683 |
Machine and respective method for forming - according to an entirely automated processing cycle - food paste to obtain dairy products dough for baked products and pastry products, made in various shapes, thicknesses and dimensions, depen...
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WO/2011/036304 |
A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hou...
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WO/2011/033994 |
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...
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WO/2011/033086 |
A dough shaping device for shaping dough pieces into generally rounded pieces is described. The device receives generally rectangular pieces of dough and shapes these into generally rounded, flat-bottomed, domed top pieces ready for baki...
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WO/2011/033807 |
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...
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WO/2011/032244 |
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption,...
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WO/2011/033087 |
A device for scoring a dough article prior to baking is provided. Score lines are imparted to the dough piece which act to pre-portion the dough. The dough pieces are scored so that sections are easily torn off into individual pre-determ...
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WO/2011/033087 |
A device for scoring a dough article prior to baking is provided. Score lines are imparted to the dough piece which act to pre-portion the dough. The dough pieces are scored so that sections are easily torn off into individual pre-determ...
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