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Patent Searching and Data


Matches 151 - 200 out of 34,785

Document Document Title
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...  
WO/2016/084854A1
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability...  
WO/2016/081186A1
An apparatus and method for automatically removing dough pieces from overhead dough proffer, weighing the dough pieces and reinserting them back in to the process stream. The weight information is analyzed to determine whether it represe...  
WO/2016/079610A1
A system (1) for the personalized production of foods such as pizzas and focaccia bread, comprising an automated selection station (3) of the type of food requested by the customer, including the relative topping, and of the method of pr...  
WO/2016/080628A1
A breadmaking tray according to the present invention comprises a breadmaking tray body (B) in which: (i) a fluorine resin film (2) having a thickness of 75-500 μm is laminated on a metal substrate (1) through heat bonding; (ii) a plura...  
WO/2016/079579A1
A double coupler nozzle system for sealing to a pair of flexible film bags (or to a double bag, i.e. three triangles of film welded down the diagonals or a single piping bag which has been welded down the length) having a wider upper end...  
WO/2016/077210A1
A novel starch product that is surprisingly stable has been discovered and produced by a novel method comprising mixing a free amino acid and an individual fatty acid with native starch. This novel starch product is free of the typical c...  
WO/2016/071768A1
Method for producing a cooked food product, the method comprising the steps of: selecting a raw material, comprising chick peas, grinding the raw material to obtain a flour, hydrating the flour with water to obtain a flour mixture, prepa...  
WO/2016/066554A1
The invention relates to trays comprising a bottom and vertical edges, for preparing and/or heating food. These trays consist of a foil, such as glass fibre fabric covered with polytetrafluoroethylene (PTFE). The trays have a reinforcing...  
WO/2016/062650A1
The invention relates to a device and a method for processing flat, baked intermediate products for the production of baked products that are folded along one or more fold lines, comprising a folding device, wherein said folding device h...  
WO/2016/063183A1
A method for producing dry pasta, filled pasta in particular for people with celiac disease, comprising the steps of: -shaping the pasta; -drying the pasta. The step of drying the pasta comprises: - a step of cooling the pasta; - a step ...  
WO/2016/062685A1
The invention provides a method for the production of an oleogel comprising a protein and an oil, the method comprising: (i) providing a water protein composition, wherein the composition comprises protein and water and 0-10 wt.% of one ...  
WO/2016/062656A1
The invention relates to an apparatus and a method for processing flat baked intermediate products for manufacturing multilayer baked goods that are folded especially along one or more folding lines, said apparatus comprising a pressing ...  
WO/2016/058995A1
The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based materia...  
WO/2016/058996A1
The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodi...  
WO/2016/061557A1
A cake stacking system for supporting a multi-tiered cake includes a center rod that extends from a bottom of a base tier of the multi-tiered cake to an interior portion of an uppermost tier of the multi-tiered cake, and a plurality of p...  
WO/2016/059276A1
The invention relates to a cutting system for a sheet-or wafer-type food product (3.6), comprising means for the longitudinal transport of the product; means for detecting the position (2.3) of the product; and means for cutting the prod...  
WO/2016/060376A1
A device for forming a dumpling skin according to the present invention comprises: a basic material supplying part for supplying a plate-shaped basic material; a punching part for forming a dumpling skin by punching the plate-shaped basi...  
WO/2016/059669A1
The purpose of the present invention is to improve the storage stability, heat resistance and long-term stability of a flour paste and to reduce the cost required for the transportation, storage and production of a flour paste. The prese...  
WO/2016/055423A1
The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising:(i) at least parts by weight of fat; (ii) at least40 by weight % of a har...  
WO/2016/055425A1
The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour...  
WO/2016/055426A1
The present invention relates to the production of edible wafers having a density of at least 35 mg/cm3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount so the weight ratio of total amount...  
WO/2016/057058A1
The hunger minimized fasting system relies on providing a blood glucose level at all times in the range of 5 to 10 mM, satisfying glucose needs of the brain and metabolizing blood glucose through anaerobic glycolysis to release ATP at th...  
WO/2016/055288A1
The fresh or frozen raw food product according to the invention comprises at least one layer of pastry crust and a wet food filling. Said filling contains a mixture of hydroxypropyl-methylcellulose and at least one other water-retention ...  
WO/2016/055424A1
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...  
WO/2016/057382A1
The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a...  
WO/2016/055641A1
Edible article, in particular edible waffle, which is substantially solid, said article comprising a base or bottom (10) with an upper surface (11) and a lower surface (12), and a tapered edge (20) with an inner surface (21) and an outer...  
WO/2016/052300A1
 In order to provide a modifier for baked goods which has little effect on the elasticity and extensibility of the dough and with which it is possible to obtain baked goods having large expansion due to baking, good melt in the mouth, ...  
WO/2016/050746A1
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batte...  
WO/2016/051232A1
The invention provides a method of operating a batch mixer (10) for producing first and second numbers of mixtures from first and second numbers of batches of materials to be mixed in the batch mixer (10), the batch mixer (10) comprising...  
WO/2016/050905A1
The present invention relates to a method for preparing a dough which is to be stored frozen,which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relat...  
WO/2016/046867A1
The present invention addresses the problem of providing a bakery product that has a favorable waxy texture and softness and excellent slicability (a mechanical property suitable for slicing) in the case of processing the bakery product....  
WO/2016/046866A1
The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture ...  
WO/2016/045634A1
A vertical household noodle maker, comprising: a base (1) with a motor, a stirring cup (2) connected to the base, a stirring rod (3), a dough kneading cylinder (6), a screw (4), a die head (5) and a control unit. The stirring rod is long...  
WO/2016/049046A1
A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of abou...  

Matches 151 - 200 out of 34,785