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Matches 251 - 300 out of 36,733

Document Document Title
WO/2018/167782A1
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.  
WO/2018/164825A1
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 1...  
WO/2018/160579A1
A cooking or baking oven can include a hood having a vent outlet and a cooking chamber having a rack positioned therein. The cooking or baking oven can also include a heating chamber separated from the cooking chamber, a fuel burner, a f...  
WO/2018/160116A1
Embodiments herein relate to a food preparation device (100) and a bread mold (200). The food preparation device (100) comprises a bottom unit for accommodating a first piece of bread (140A); a top unit for accommodating a second piece o...  
WO/2018/157930A1
The invention relates to a domestic baking device for baking a food product, in particular a flat bread, from a dough portion initially held in a portion capsule (2), comprising a baking apparatus for baking the dough portion and a capsu...  
WO/2018/160144A1
Food-safety high plastic piping bag (1) is a product containing unfilled outer / inner surface and non-slip raw material filled middle layer; used for piping-out food or non-food fluids having low viscosity; such as dough, cream, whipped...  
WO/2018/158787A1
The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a ...  
WO/2018/154455A1
This invention relates to a machine for making filled pasta and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough, a second feeding device (10) for feeding a second layer (8) of pasta dough and a sha...  
WO/2018/154448A1
This invention relates to a machine for making filled pasta and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough, a second feeding device (10) for feeding a second layer (8) of pasta dough and a sha...  
WO/2018/152610A1
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...  
WO/2018/157121A1
Devices and methods for automating the process of making flatbread, such as roti. In some embodiments, an apparatus includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assemb...  
WO/2018/154450A1
This invention relates to a machine for making filled pasta products and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough and a second feeding device (10) for feeding a second layer (8) of pasta dou...  
WO/2018/150021A1
A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that h...  
WO/2018/149974A1
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...  
WO/2018/151185A1
Provided is a method for producing Yudane bread, said method comprising a step for kneading a portion of a starting starch material with warm water to prepare Yudane dough, and a step for mixing the Yudane dough thus prepared with the re...  
WO/2018/150396A2
The invention relates to a manual apparatus that prepares an empanada or edible material ready for the cooking thereof, by means of a cog assembly; as a result of an external force, said apparatus actuates the main cogwheel as an initial...  
WO/2018/146213A1
A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disc...  
WO/2018/146072A1
A food product (100) comprises a thread (P) obtained from a tuber (T) that is wound and twisted in such a way to form a spherical ball (11). A production method of said food product provides for placing the spherical ball (11) in a perfo...  
WO/2018/147855A1
Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are me...  
WO/2018/148172A1
Tapioca tortillas (25) are formed from creating tortilla bases (30) from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules (35). With this arrangement, a lower or bottom...  
WO/2018/148130A1
A method for making a baked food containing a sweet filling. The method comprises incorporating into a sweet filling formulation at least 15 wt% sugars and from 0.1 to 2 wt% enzymatically modified xyloglucan.  
WO/2018/146349A1
The invention relates to a method for preparing foods based on doughs frozen in portions, which comprises a first step of preparing in a kitchen, which comprises th sub-steps of: kneading wheat flour, boiling water and salt until achievi...  
WO/2018/148131A1
A method for making gluten-free bread. The method comprises incorporating into a gluten-free dough formulation comprising gluten-free flour from 0.1 to 2 wt% xyloglucan.  
WO/2018/141387A1
The invention relates to a food-preparation apparatus, in particular baking apparatus, for forming and baking a food product (5), preferably a flat bread from a dough portion (2) accommodated in a capsule (12), having a housing (3), havi...  
WO/2018/141934A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...  
WO/2018/142432A1
The system designed allows to bake pizzas in a wood-burning oven at a certain height from the hob and at the same time that of the Neapolitan type on the hob, it also allows an increase in productivity, functionality and, above all, guar...  
WO/2018/144688A1
A steam generator includes a tank (24) for holding water, and a heating system associated with the tank (24) for heating water in the tank to produce steam, the heating system including a gaseous fuel burner (30) that produces hot combus...  
WO/2018/142180A1
Disclosed is a tortilla conveyor transfer system configured to transfer product from a tortilla press (110) to an oven (310). The tortilla press (110) outputs batches of product (107) to a press conveyor (122) driven at a press speed. Th...  
WO/2018/140031A1
A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extrude...  
WO/2018/138463A1
A food product for reheating prior to consumption. A bread or pastry shell (401) is formed with a cavity (402) that contains an edible filling (403). The cavity is closed with a closure (405) formed of a sponge mix including a heat-activ...  
WO/2018/140496A1
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/140496A8
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/140440A1
The conveyor belt (24) of an oven system and apparatus (20) is configured into ascending and descending spiral stacks (26) and (28) to define a central cylindrical channel (62). A pair of upper and lower fans (130) and (132) are position...  
WO/2018/140283A1
Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat f...  
WO/2018/139030A1
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...  
WO/2018/132932A1
A bevel planetary gear mechanism applicable to a stand mixer. The bevel planetary gear mechanism comprises a central bevel gear (2), a first bevel planetary gear (10), a second bevel planetary gear (3), a third bevel planetary gear (4), ...  
WO/2018/133916A1
The invention relates to a food preparation device, in particular a baking device, for preparation, in particular shaping and baking, of a food product, preferably of a flatbread, from a substrate portion received in a capsule (1), in pa...  
WO/2018/135068A1
The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the textu...  
WO/2018/134574A1
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...  
WO/2018/133918A1
The invention relates to a food preparation apparatus (2), in particular a baking apparatus, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a portion of dough, ac...  
WO/2018/134859A1
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.  
WO/2018/133915A1
The invention relates to a food-preparing device, in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion held in a capsule, in particular a dough portion,...  
WO/2018/133917A1
The invention relates to a food preparation device (1), in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion, in particular a dough portion, accommodate...  
WO/2018/134575A1
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70...  
WO/2018/129663A1
Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat f...  
WO/2018/131717A1
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...  
WO/2018/131716A1
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...  
WO/2018/129661A1
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...  
WO/2018/129662A1
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...  
WO/2018/127736A1
An apparatus (1) for extruding mixtures, preferably of the food type, comprising: a work surface (2) with a substantially longitudinal development and provided with movement means (3) for translating an auxiliary support (V) along a firs...  

Matches 251 - 300 out of 36,733