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WO/2011/032523 |
Dry yeast composition containing 0.5-2.0% emulsifier and 0.1-1.0% vegetable oil by weight of dry yeast, preferably containing 0.8-1.5% emulsifier and 0.3-0.6% vegetable oil by weight of dry yeast.
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WO/2011/029613 |
The present invention relates to a Microwave-Radiometry-Detector for measuring the core temperature of a piece of protein containing substance, such as meat..
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WO/2011/029611 |
The invention relates to a method for treating rape seed (A.A), the seed being hulled and the core fraction (S.E) and the peel fraction (S.G) being separated and being subjected to one or more pressings to obtain oil (P.A; P.C), a solids...
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WO/2011/029612 |
The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract o...
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WO/2011/027317 |
The invention relates to the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Spe...
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WO/2011/028587 |
A steam oven (10) includes a cooking cavity (12) for receiving food product and a water reservoir (18) for receiving water to be heated to generate steam, the water reservoir defined in part by a bottom wall structure of the cooking cavi...
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WO/2011/028587 |
A steam oven includes a cooking cavity for receiving food product and a water reservoir for receiving water to be heated to generate steam, the water reservoir defined in part by a bottom wall structure of the cooking cavity. A heater pl...
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WO/2011/026877 |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...
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WO/2011/027188 |
The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole...
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WO/2011/025666 |
A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in t...
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WO/2011/023608 |
The invention specifies an oven for the heat treatment of foodstuffs, in particular in the form of a deck oven (10), having at least one oven chamber (12) which can be closed by means of a door (24), wherein the door (24) can be pivoted ...
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WO/2011/025377 |
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...
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WO/2011/025377 |
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...
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WO/2011/025370 |
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredie...
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WO/2011/022579 |
The present invention provides a dumpling producing method and a dumpling producing device. The method comprises the following steps: cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-...
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WO/2011/021659 |
Disclosed is a novel method for processing wheat. Also disclosed is a method for producing, using wheat grains as a starting material, a food material or food, which exhibits an improved texture or flavor, by applying the aforesaid proce...
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WO/2011/020965 |
In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. T...
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WO/2011/021372 |
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ºC and approximate...
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WO/2011/020965 |
In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. T...
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WO/2011/018140 |
The invention is in particular directed to a processing chamber (1) of a household cooking oven. For dehumidification of ambient air, a sorption cartridge (2) is provided which is arranged inside the processing chamber (1).
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WO/2011/018140 |
The invention is in particular directed to a processing chamber (1) of a household cooking oven. For dehumidification of ambient air, a sorption cartridge (2) is provided which is arranged inside the processing chamber (1).
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WO/2011/019716 |
Food products and methods of making food products from soft durum wheat are disclosed. Aspects of the disclosure are particularly directed to flours, doughs, batters, ingredients and other food products including baked goods and extruded...
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WO/2011/016673 |
The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starc...
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WO/2011/016673 |
The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starc...
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WO/2011/015164 |
The invention relates to a device for thermally processing biological and technical goods or objects using ceramic infrared radiators having selective emission or absorption spectra. The emitters used are equipped with the same functiona...
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WO/2011/017498 |
A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of...
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WO/2011/013952 |
The present invention relates to a baguette tray used in baking baguettes and to a method for manufacturing the same. More specifically, the invention relates to a baguette tray and a method for manufacturing the same, the baguette tray ...
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WO/2011/012433 |
A machine to couple alimentary mix cords (4a, 4b) is described, comprising a frame (2) adapted to support drawing means (3a, 3b) for said cords (4a, 4b), conveying means (5a, 5b, 8a, 8b, 10), kinking means (9) intended to reciprocally ki...
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WO/2011/014537 |
A method for packaging products utilizes a horizontal form, fill and seal (HFFS) system in combination with a vertical loading system. The packaging method includes creating product receiving cavities in a lower film, directly vertically...
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WO/2011/013952 |
The present invention relates to a baguette tray used in baking baguettes and to a method for manufacturing the same. More specifically, the invention relates to a baguette tray and a method for manufacturing the same, the baguette tray ...
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WO/2011/013530 |
Provided is a process by which galactomannan as a substrate can be partially hydrolyzed in a higher concentration, in fewer operation steps and in a shorter time in comparison to conventional processes, and by which a partial hydrolyzate...
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WO/2011/014468 |
A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component ...
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WO/2011/010912 |
The present invention relates to a device (1) and method for manufacturing a food roll, such as a sushi roll. The device comprises a substantially rectangular mat (21) for the purpose of rolling up a quantity of rice, optionally with ing...
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WO/2011/009301 |
An internally electric heating barbecue is provided. The barbecue includes a cabinet (100) with at least one upper opening. The cabinet (100) has heating units (150) at its both inner sides. The opening has a rack supporting part (140) t...
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WO/2011/009747 |
The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and host cells comprising the polynucleotid...
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WO/2011/006955 |
The present invention relates particularly to an oven (1) for food use, for cooking a cereal-based dough, particularly a fermented dough, which includes a thermally insulated chamber (10) in which the base comprises of a bottom (2) made ...
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WO/2011/007404 |
Novel β-amylase having excellent practical applicability is discovered. Thus, disclosed is practical use applications of the β-amylase. Specifically disclosed is a method for improving a food, which is characterized by allowing β-amyl...
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WO/2011/006949 |
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...
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WO/2011/006955 |
The present invention relates particularly to an oven (1) for food use, for cooking a cereal-based dough, particularly a fermented dough, which includes a thermally insulated chamber (10) in which the base comprises of a bottom (2) made ...
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WO/2011/005656 |
An automated method for producing a ready-to-cook wonton from a wonton intermediate product including a shell containing a filler material. The intermediate product is defined by a central portion and opposing end portions. The intermedi...
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WO/2011/003878 |
The invention relates to a device (1) for continuously transporting a dough band (2), comprising a conveyor element (3) having a support surface (4) for the dough strand (2) displaceable in the direction of transport (7), wherein the con...
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WO/2011/003879 |
The invention relates to a rolling device (1) for producing dough strips (2) from raw dough (5), comprising a top roll head (11) having horizontal rolls (13), which are disposed so as to be rotatable in parallel to each other in the circ...
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WO/2011/003878 |
The invention relates to a device (1) for continuously transporting a dough band (2), comprising a conveyor element (3) having a support surface (4) for the dough strand (2) displaceable in the direction of transport (7), wherein the con...
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WO/2011/003707 |
The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having negative taste attributes. The present i...
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WO/2011/005241 |
The invention pertains to the food industry and can be used in the food products sector, in particular for preparing various types of rusks from thin Armenian bread. The proposed method for preparing rusks from thin Armenian bread compri...
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WO/2011/004893 |
Provided is a novel powdery soybean material which is to be used in wheat flour products. When the novel powdery soybean material is used in coating material for deep-fried food including tempura (vegetables or fish dipped in batter and ...
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WO/2011/003879 |
The invention relates to a rolling device (1) for producing dough strips (2) from raw dough (5), comprising a top roll head (11) having horizontal rolls (13), which are disposed so as to be rotatable in parallel to each other in the circ...
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WO/2011/000015 |
The invention relates to a machine for baking waffles, comprising a number of baking tongs, each of which carry a lower (2) and an upper (1) baking plate (5), wherein said baking plates (5) are connected to each other in an articulated m...
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WO/2011/003011 |
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a heat tolerant glaze forming carbohydrate ingr...
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WO/2011/002802 |
The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a qua...
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