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Matches 201 - 250 out of 36,029

Document Document Title
WO/2017/220936A1
The present invention relates to a receptacle that can contain a hot beverage, which is entirely watertight and resistant to the heat of the liquid, and intended for being eaten after drinking the beverage. Said receptacle is entirely ed...  
WO/2017/221018A1
A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1mole per mole of bicarbonate of a precipitant which is a water-s...  
WO/2017/220864A1
The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significan...  
WO/2017/220778A1
The present invention relates to a mix for the production of leavened bread rolls containing at least flour, yeast and water, the said mix having – a water/flour weight ratio of between 0.8 and 1, preferably a water/flour weight ratio ...  
WO/2017/216266A1
The invention is based on a vacuum cooling installation (10) having a closable vacuum chamber (11), to the interior space (11a) of which baked goods (16) for cooling can be supplied, having at least one vacuum pump (12) which is connecte...  
WO/2017/214673A1
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...  
WO/2017/214695A1
The present invention belongs to the technological field of household cooking appliances and refers to a cooling system for oven, in which the oven comprises at least one front control panel (4), a cooking chamber (V) below the front con...  
WO/2017/215216A1
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixi...  
WO/2017/214125A1
Exemplary embodiments are directed to a food product folding apparatus for forming a triangular food product, generally including a folding section, and first, second, third and fourth actuator mechanisms. The folding section includes, f...  
WO/2017/214129A1
An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be com...  
WO/2017/213541A1
The group of inventions relates to the food industry, and specifically to methods and equipment for marking and simultaneously heating or cooking food products. A hot stamping method comprises a mechanical action, a thermal action carrie...  
WO/2017/212335A1
A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated b...  
WO/2017/212261A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2017/207930A1
The present invention concerns a method for producing and cooking rusks (1) comprising at least the following steps: - cooking a loaf of bread in a loaf pan; - removing said loaf from the pan; - cutting said loaf into slices (2); said me...  
WO/2017/209624A1
The invention relates to a device for processing a sheet of dough (3) in order to reduce the thickness of this, where the device comprises a plurality of roller (7) arranged in series on a roller assembly (17, 17', 22). The invention is ...  
WO/2017/207663A1
The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing an α-glucan containing (α1→3) linked D-glucose units. The invention also provides a...  
WO/2017/207788A1
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...  
WO/2017/205932A1
The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitu...  
WO/2017/209643A1
The group of inventions relates to the food industry, and specifically to methods and equipment for marking food products. A hot stamping method comprises thermal and mechanical actions on a product by means of a convex heated stamping c...  
WO/2017/210704A1
An asymmetrical planar bread food product comprising a first baked surface formed in a first pattern and a second baked surface formed in a second pattern different from the first pattern. Preferably, the first pattern is a waffle patter...  
WO/2017/204633A1
The invention relates to a rotary shaft (325) for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool (313) which extends along the rotation axis. The tool has an airfoil profile s...  
WO/2017/205337A1
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or iso...  
WO/2017/204489A1
The present invention relates to a manufacturing apparatus for manufacturing rice noodles, and comprises: a mixing part provided at the upper end of a main body and formed as a box having a hollow part provided therein in order to accomm...  
WO/2017/201530A1
Systems and methods for an oven include a housing, a heating chamber positioned within the housing, at least one oven door to provide access to the heating chamber, an external nesting rack positionable on or near the housing, and a mova...  
WO/2017/199197A1
Baking tray, of the kind that can be inserted in a baking oven (F), comprising at least a support (2) made of metal material comprising at least a base (3) that defines a first surface (3a) and a second surface (3b) opposed to each other...  
WO/2017/197615A1
A baking conveying unit, comprising a forward conveying assembly (1) and a backward conveying assembly (2) that have opposite conveying directions. The forward conveying assembly (1) comprises a first driving shaft (11) and a plurality o...  
WO/2017/198650A1
The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food produc...  
WO/2017/197614A1
A peripheral protection structure of a baking device, mounted at the periphery of a baking assembly (6) of the baking device and comprising a cubic frame (1), first sealing plates (2) disposed at two opposite sides of the frame (1), seco...  
WO/2017/197236A1
An apparatus and method for creating a sheeted food product having a minimal thickness. The apparatus includes grooved feed rollers covered in a nonstick material which prevents the formation of obstructions, allowing a narrower gap for ...  
WO/2017/194403A1
The invention relates to a device for the heat treatment of food products, comprising a heat treatment device (12) having at least one oven unit (14, 6) with a cooking chamber (15, 17), which is designed for receiving product carriers (1...  
WO/2017/191240A1
The invention relates to a coating for metal surfaces of functional parts made of metal, preferably baking trays, and a method for producing a coating of this type, wherein at least one coating (2) with an alloy is galvanically applied t...  
WO/2017/192955A1
In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second dire...  
WO/2017/191551A1
Device (10) for heat treatment of products, comprising an area (15) for heat treatment, defined by two oppositely arranged side walls (12, 13), one front side (101), and one rear side (102), a support (11) for the products, and at least ...  
WO/2017/190792A1
The present invention relates to a cooking appliance (1) which comprises: a main body (2) which comprises a cavity (3) for receiving the food to be cooked; a door (4) for opening/closing the cavity (3); a control unit for controlling one...  
WO/2017/189886A1
A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shel...  
WO/2017/186890A1
The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.  
WO/2017/187039A1
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...  
WO/2017/187217A1
The invention relates to a mobile bakery plant including a platform and baking equipment mounted on said platform. According to the invention, said baking equipment comprises at least one tunnel oven for baking flat bread, such as pita b...  
WO/2017/186891A1
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.  
WO/2017/187371A1
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...  
WO/2017/182807A1
The invention relates to a baked product which is adapted before during and/or after baking to have one or more images on at least one surface thereof. The image can be applied to an external surface or a surface of a portion of the bake...  
WO/2017/183986A1
The invention relates to a food processing assembly comprising a food processing apparatus, and a number of carriers for food products. Said food processing apparatus comprising a number of storeys situated above one another. Each storey...  
WO/2017/180935A1
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hyd...  
WO/2017/177344A8
The invention relates to a device for processing dough, comprising at least one element for cutting (6), shaping (4.1, 4.2, 7), conveying (3.1, 3.2) and/or dusting (5) dough (2). The at least one element (3.1, 3.2, 4.1, 4.2, 5, 6, 7) com...  
WO/2017/180812A1
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cook...  
WO/2017/178879A1
The present invention relates to novel freeze-resistant baker's yeast (Saccharomyces cerevisiae) strains and uses thereof, for example for the preparation of fresh or frozen dough products, e.g., bread. It provides freeze-resistant baker...  
WO/2017/178556A1
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...  
WO/2017/177344A1
The invention relates to a device for processing dough, comprising at least one element for cutting (6), shaping (4.1, 4.2, 7), conveying (3.1, 3.2) and/or dusting (5) dough (2). The at least one element (3.1, 3.2, 4.1, 4.2, 5, 6, 7) com...  
WO/2017/179964A1
The invention relates to a tool for cutting flat foodstuffs such as pizzas or tarts. It is particularly suitable for cutting individual portions of the Moroccan foodstuff "pastilla". It is similar to a pair of scissors in design. It comp...  
WO/2017/176783A1
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled ...  

Matches 201 - 250 out of 36,029