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Matches 251 - 300 out of 34,856

Document Document Title
WO/2016/016834A1
Described herein is a confectionery product comprising a shell and a filling housed within said shell, wherein said shell is formed at least in part by a wafer. The product is characterized in that the wafer is obtained starting from a b...  
WO/2016/018855A1
A rotary tool ejection technology utilizing manifolded air to eject contents from the cavities of a rotary cylinder. The cavities include orifices. The orifices are aligned with a channel positioned within the rotary cylinder such that f...  
WO/2016/018879A1
A rotary die ejection technology is disclosed. A cylindrical die roll has a rotary cylinder having internal air and regulation channels. The outer surface of the rotary cylinder includes mold cavity or cutter cavity. The cavity may be in...  
WO/2016/015845A1
Method and plant for the continuous or semi-continuous production of a product based on one or more flours intended to obtain a product stuffed or garnished with one or more stuffing or garnishing ingredients and product so obtained.  
WO/2016/013919A1
The invention relates to a device for cutting a food product, such as a cake, tart, jelly, pie or similar, having a preferably, although not necessarily, circular shape, said device comprising: a cutting section formed by sheets disposed...  
WO/2016/013071A1
The purpose of the present invention is to provide a baking powder having excellent delayed effectiveness. Provided is a baking powder comprising sodium bicarbonate and acidic agents, said acidic agents having a median diameter of 100 μ...  
WO/2016/012263A1
The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 25-40 wt% oil, 35-65 wt% water, 10-25 wt% flour and/or starch, and emu...  
WO/2016/012979A1
This disclosure relates to a pasta food product (1, 2, 20), having a wall (11) or a body (21) of semolina or flour as the basic ingredient. The wall (11) or the body (21) have a surface (13, 23) and a thickness (S). The wall (11) or the ...  
WO/2016/010102A1
 The problem of the present invention is to provide a nutritional composition that does not feel oily, is easy to eat, and makes it easy to consume the required amount of energy. The present invention is a nutritional composition conta...  
WO/2016/010421A2
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...  
WO/2016/008808A1
The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by ...  
WO/2016/010421A3
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...  
WO/2016/005876A1
Process for the line production of bakery foodstuff comprising the following steps: arranging a stack of sheets (20) of deformable material into a loading station, each sheet (20) being conformed and arranged to be deformed so as to make...  
WO/2016/005264A1
The present invention relates to a multivariable method for continuously producing bakery products, comprising the following steps: a) producing a first dough phase in at least one first kneading device (1), b) applying the first dough p...  
WO/2016/005653A1
A method for producing elongate foodstuff, such as noodles and pasta, in which dough is mixed, and the mixed dough is compressed between pair of rollers (4, 4'), wherein the mixed dough is fed between single pair of rollers (4, 4') for c...  
WO/2016/005452A1
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti...  
WO/2016/005315A1
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and/or a xylanase and an X143 polypeptide, wherein the X143 polypeptide is a monooxygenase.  
WO/2016/001894A1
An enzymatic composition comprising a) L- asparaginase and b) a buffering agent as technological adjuvant for reducing the amount of acrylamide in the preparation of fresh foods and/or pre-fried and frozen foods that are to be fried or b...  
WO/2016/004182A1
Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provi...  
WO/2016/000779A1
A household appliance mixing arrangement (1) is provided. The arrangement (1) comprises a mixing container (2) and a hook (3) with a curved elongated portion (6). The hook (3) is attachable to a drive arrangement (16) via a through hole ...  
WO/2016/000781A1
A household appliance mixing arrangement (1) is provided. The household appliance mixing arrangement (1) comprises a mixing container (2) with an inner surface (2a) and an open top (2b), a drive arrangement (6) and a hook (3). The hook (...  
WO/2016/000780A1
A hook (1) for mixing foodstuff in a household appliance mixing container (2) is provided. The hook (1) comprises a proximal end (3) with an attachment portion (4), a distal end (5), a curved elongated portion (6), extending between the ...  
WO/2015/198293A1
A forming device (1) of a food dough (100) for the production of pasta of elongated type comprises a containment tank (10) for the food dough having a loading hopper (11) and a bottom opening (12), means for homogenizing (30) in communic...  
WO/2015/198292A1
A forming device (1) of a food dough (100) for the production of fresh pasta of elongated type comprises a containment tank (10) for the food dough having a loading hopper (11) and a bottom opening (12), means for homogenizing (30) in co...  
WO/2015/197320A1
The invention relates to a device (10) for pressing a food mass into specified shape, in particular a bar or disk shape, comprising at least one roller (12, 14) and at least one scraping element (20, 22) for scraping the food mass from t...  
WO/2015/199552A1
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...  
WO/2015/199080A1
A processed food containing wheat bran, wherein, relative to 100 parts by mass of the insoluble dietary fiber content, the ferulic acid content is 0.035–0.16 parts by mass, and the p-coumaric acid content is 0.004–0.06 parts by mass.  
WO/2015/197760A1
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...  
WO/2015/195113A1
Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comp...  
WO/2015/194967A1
It is disclosed a polymer component extracted from brown/black seeds from the linen plant (linum usitatissimum), said polymer component being produced by adding brown/black seeds from the linen plant (linum usitatissimm) to water or an a...  
WO/2015/189443A1
The invention relates to a machine for cutting the surface of sticks of bread prior to the baking thereof, said machine consisting of a work bench for receiving the sticks of bread that pass through a scanning station in order to determi...  
WO/2015/190268A1
The present invention relates to a dough piece extending device and a dough piece extending method for extending dough pieces preformed into substantially triangular shapes while correcting the shapes as in, for example, croissant dough ...  
WO/2015/185404A1
The invention provides a cooking device comprising a heating chamber (10), a heating element (12) for heating a cooking medium in the heating chamber, a temperature sensor (14) for monitoring a temperature of the the cooking medium over ...  
WO/2015/186030A1
A machine (100) for "cartellate" production comprising a support structure (1), a motorized conveyor belt (3) for transport of dough strips, on which dough guide means (8) operate, conveyor means (5), motorized pinching means (6), shapin...  
WO/2015/180975A1
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/183109A3
The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% fro...  
WO/2015/184218A1
A machine comprises at lease one pair of cylindrical extensions coupled to gears driven by a rotating shaft for opening the extensions for insertion of a flat blank and closing the cylindrical extensions onto the flat blank. The flat bla...  
WO/2015/183082A1
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...  
WO/2015/180706A3
The invention relates to the use of plant-based particulate foodstuff products made from starch-containing vegetable matter, containing at least an amount of a water-removable component which, in comparison with the native vegetable matt...  
WO/2015/183109A2
The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% fro...  
WO/2015/177277A1
The present invention relates to a process for preparing a novel cassava starch based baked food product, more specifically to a process for preparing a cassava starch based baked food product having a substantially controlled expansion ...  
WO/2015/178494A1
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...  
WO/2015/172935A1
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...  
WO/2015/174587A1
The present invention relates to a bungeoppang (crucian carp cake) including an additive, and the bungeoppang is made by inserting batter and a filling through a bungeoppang molding device which: has molding parts capable of molding a bu...  
WO/2015/173148A1
The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free bread comprising starch-containing material and Brassicaceae seed protein. Further aspects of the invention ar...  
WO/2015/170968A1
A loading assembly (1) for loading dough portions into baking moulds (7, 8), wherein the loading assembly comprises a loading member, wherein the baking moulds (7, 8) comprises a first baking mould having one or more first mould sections...  
WO/2015/169819A1
A dispensing unit (5) for baked products (3) has at least one transfer compartment (8) for transferring the baked products (3) from a feed unit (4) into the dispensing unit (5), at least one dispensing shaft which is oriented substantial...  
WO/2015/169674A1
A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activi...  
WO/2015/169846A1
Cream-spreading head, apparatus and system for applying a pumpable substance to a carrier body, wherein a releasable coupling system is provided for coupling the cream-spreading head to the conveying apparatus and for decoupling it there...  

Matches 251 - 300 out of 34,856