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Matches 201 - 250 out of 34,861

Document Document Title
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/2016/045634A8
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...  
WO/2016/047668A1
 To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the ric...  
WO/2016/042178A1
The invention relates to a breadmaking product free of gluten and lactose, and to a production method, said product consisting of a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active ...  
WO/2016/042778A1
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...  
WO/2016/042455A1
The present disclosure pertains to an automatic and compact apparatus for making dough products of a circular configuration. More particularly, the present disclosure relates to an apparatus for making chapatti or similar food articles.  
WO/2016/040361A1
An automated cooking machine is described wherein various functions, such as dispensing, stirring, chopping, baking and cleaning are conducted by intelligent use of a Cartesian robot system.  
WO/2016/038155A1
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...  
WO/2016/038537A1
An apparatus for blind baking, comprises a frame insert 1 having a wall portion 2 and a support portion 3, the support portion 3 configured to extend across the top of a pastry case to prevent the pastry from rising when cooking, the wal...  
WO/2016/039406A1
Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 a...  
WO/2016/039186A1
[Problem] Using a low-cost method that places little burden on the environment, to produce a frozen bread dough improver that has an improving effect on the rising of frozen bread dough, is highly safe, and is tasteless. Also to achieve ...  
WO/2016/038184A1
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native w...  
WO/2016/036075A1
A food molding apparatus according to the present invention comprises: a molding die part for receiving food; a sealing unit for pressing and sealing the food received in the molding die part; and an operation unit for operating the seal...  
WO/2016/034596A1
The invention provides a noodle making machine, comprising: a stirring component, a noodle extruding component, a driving motor (10) and a machine base (1), wherein the driving motor (10) is mounted in the machine base (1); the stirring ...  
WO/2016/032452A1
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...  
WO/2016/030448A1
The present invention describes a variant polypeptide having alpha-amylase activity and wherein the variant has one or more altered properties as compared with a reference polypeptide having alpha-amylase activity. Such a variant polypep...  
WO/2016/031680A1
The method according to the present invention for producing bread comprises: a step for preparing a dough that is heated by energization, said step comprising mixing wheat flour with water and an electrolyte to give a starting material m...  
WO/2016/032346A1
The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is ...  
WO/2016/032790A1
A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first ...  
WO/2016/030805A1
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...  
WO/2016/026004A1
A depositing apparatus for depositing a filler substance, the apparatus including: a housing including a filler inlet and a filler outlet; a rotor member configured to rotate within the housing, the rotor member including at least one pa...  
WO/2016/026850A1
The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.  
WO/2016/028145A1
The present invention relates to a gluten-free composition for preparation of gluten-free food product. The composition comprises of brewer's rice and hydroxylpropyl methylcellulose. The present invention also relates to a method for pre...  
WO/2016/027622A1
Provided is a weighing and cutting system which suppresses variations in the weights of cut dough pieces according to the change of the weight of continuous dough. This weighing and cutting system (1) for cutting continuous dough into do...  
WO/2016/026842A1
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...  
WO/2016/026840A1
A heat treatment system, comprises a tray holder with at least one tray for placing goods to be heated, a first heat treatment machine having a first heat treatment chamber adapted to accommodate the tray holder, the first heat treatment...  
WO/2016/026839A1
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.  
WO/2016/025840A1
The system and methods of the present invention include techniques for food preparation. The food preparation process may include portioning a dough into dough portions using a portioning machine; pressing the dough portions to form doug...  
WO/2016/023376A1
A smokeless barbecue oven comprises a base (1) and a housing (2) placed above the base (1). The housing (2) is of a hollow structure. A bracket (3) is placed above the housing (2). A charcoal tray (4) is placed in the bracket (3). One or...  
WO/2016/020375A1
The invention relates to a filter insert (1) for a filter container (F) of a cooking appliance (G), having a first filter (6), wherein the first filter (6) is channel-shaped and the side surface thereof is designed as at least one first ...  
WO/2016/017981A1
The present invention relates to a heat-retaining tray for a pizza, comprising one of a support means and an electricity supply means. The present invention provides a heat-retaining tray comprising: an upper plate having a plurality of ...  
WO/2016/019400A2
The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a ...  
WO/2016/016804A1
Apparatus (100) for the production of "cartellate" comprising a male matrix (1) having a plurality of protrusions, a female matrix (5) having a plurality of recesses, a hollow punch (2), located below the male matrix (1) and over the fem...  
WO/2016/016334A3
The present invention relates to a yeast strain of the species saccharomyces cerevisiae isolated from spontaneous leavened dough, which is capable of remaining viable at temperatures below 8°C, in an inactive condition with respect to c...  
WO/2016/018820A1
A countertop deck oven has advanced conduction elements to cook according to an optimum thermal spectral profile of a selected food by selectively using an etched foil heating element and a secondary heating technology element both dispo...  

Matches 201 - 250 out of 34,861