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Matches 251 - 300 out of 35,437

Document Document Title
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/134858A1
The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 1...  
WO/2016/135762A1
A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immedi...  
WO/2016/136805A1
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...  
WO/2016/135626A2
According to a first aspect of the invention, there is provided a tool for decorating baked goods with one or more dragee bails, the too! comprising one or more of the following: an hopper, operable to accommodate one or more dragee bail...  
WO/2016/135626A3
According to a first aspect of the invention, there is provided a tool for decorating baked goods with one or more dragee bails, the too! comprising one or more of the following: an hopper, operable to accommodate one or more dragee bail...  
WO/2016/133034A1
According to the present invention, a device (1) for forming a wrapped food item is provided with: a placement member (43) onto which a flat outer skin material (D) on which a filling (F) is placed is transferred, the placement member (4...  
WO/2016/132283A1
An oven for cooking of bakery products such as in particular pizzas, said oven comprising a cooking chamber (1) in which is placed the product to be cooked and a burner (4) housed within a chamber (40) distinct from said cooking chamber ...  
WO/2016/131902A1
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the ste...  
WO/2016/132326A1
Apparatus for the production and filling of filled baked products made with batter dough, which comprises a transport device (11) configured to define a movement plane (P) for the movement of baked products (22) or one or more baking tra...  
WO/2016/132988A1
A food dough dividing device with which it is possible to optimize the coordination between a slide head, a main ram, and a knife while driving the slide head, the main ram, and the knife using a single motor, and to increase the dough b...  
WO/2016/133125A1
Provided is stick-shaped baked confectionery produced by shaping a dough into sticks, said dough comprising, per 100 parts by mass of at least one member selected from the group consisting of starch and wheat flour, 15-80 parts by mass o...  
WO/2016/129761A1
The present invention relates to a cake-type Jjinppang, and in order to utilize Jjinppang, which is normally eaten as a snack, for various purposes such as anniversaries, parties, and gifts, the Jjinppang comprises division parts formed ...  
WO/2016/128009A1
The invention relates to a loaf pan for baking bread or cake, the lower part of which has a cross-section tapered to a point downward by means of the two side walls of the lower part, wherein the open top side is covered by means of a co...  
WO/2016/128633A1
A mould (1) for food preparation, in particular for cake dough or similar, comprising: • - a semi-cylindrical rigid wall (2) forming a trough and open at the two ends of same; • - two transverse end walls (3, 4), complementary to the...  
WO/2016/125599A1
 The purpose of the present invention is to provide a technique for producing wheat gluten having high whiteness and good color tone. Wheat gluten having high whiteness and good color tone can be obtained by carrying out: a first ste...  
WO/2016/126225A1
Invention is about a new fairy floss machine which provides an untouched integrated procedure for all the stages of making a fairy floss that is known as pashmak.  
WO/2016/126836A1
A method and apparatus for processing dough, for example, to form pita chips. The dough is split longitudinally to form a first portion of dough and a second portion of dough. In a first aspect, the apparatus comprises a first roller, a ...  
WO/2016/124652A1
The invention relates to a cereal matrix comprising at least one nutrient and/or one or several other functional substances, said matrix being produced by a direct compression technique.  
WO/2016/126840A1
A method and apparatus for forming chips, for example, pita chips, from a continuous mass of dough. In a first aspect, the apparatus comprises a first conveyor, a second conveyor, and a first trimmer. The first conveyor and the second co...  
WO/2016/123677A1
A plastic, transparent food mould for use in the preparation of non-baked moulded foods, comprising a sleeve having a continuous peripheral wall about opposite openings surrounded by terminal edges of the peripheral wall, and a closure p...  
WO/2016/126843A1
A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directi...  
WO/2016/124789A3
The present invention relates to an air delivery and circulation device for a cooking apparatus comprising a duct member mountable in a cooking chamber of the cooking apparatus, the duct member comprising an airflow inlet for receiving h...  
WO/2016/126738A1
A convection oven includes a cooking chamber for cooking a food product, an air circulator that circulates process air in a first direction through the cooking chamber and along a circulation path in a circulation passage. A heat exchang...  
WO/2016/126843A4
A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directi...  
WO/2016/124789A2
The present invention relates to an air delivery and circulation device for a cooking apparatus comprising a duct member mountable in a cooking chamber of the cooking apparatus, the duct member comprising an airflow inlet for receiving h...  
WO/2016/120123A1
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...  
WO/2016/120249A1
The invention relates to an oven for producing baked, preferably edible, products, the oven comprising a number of baking irons (2) that are provided along a continuous conveyor (1) and that can be opened and closed, and a steam discharg...  
WO/2016/121570A1
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where th...  
WO/2016/121899A1
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/121899A9
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/117630A1
The problem to be addressed by the present invention is that of providing an oil-in-water emulsion which, despite having a high fat and oil content and high sugar content and having excellent shelf life, dissolves favorably in the mouth,...  
WO/2016/116173A1
The invention relates to a dough processing machine (1) having a first conveyor belt (10) for conveying a dough strip (105), and having a cutter tool (30) for cutting out dough blanks (101), wherein the cutter tool (30) has a drum (31) w...  
WO/2016/116543A1
A method for preparing noodles is disclosed. The method comprises receiving liquid and wheat flour; controlling the temperature of the liquid to a predefined first temperature and/or the temperature of the wheat flour to a predefined sec...  
WO/2016/116835A1
A method for the preparation and preservation of an artisanal Neapolitan pizza, comprising the steps of making a hand-crafted raw pizza, baking it in an oven and subjecting the cooked pizza to cryogenic reduction. The pizza may be subseq...  
WO/2016/113399A1
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: - incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; - baking the ...  
WO/2016/114648A1
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...  
WO/2016/114966A1
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molte...  
WO/2016/113465A1
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said se...  
WO/2016/114079A1
The purpose of the present invention is to provide: a method and a device for manufacturing a rod-shaped food item in which, when forming a continuous strip-shaped food dough into a cylindrical shape, packing a filling into the interior ...  
WO/2016/110482A1
Cleaning apparatus (2) for baking plates (4) of a baking oven (1), in which a plurality of sets of baking tongs (3) with two swing-open baking plates (4) can be secured at a distance apart from one another on a circulating baking-tong ch...  
WO/2016/112212A1
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certa...  
WO/2016/111061A1
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution deg...  
WO/2016/110513A1
The present invention relates to a method for texturing food and/or nutraceutical products of the "sponge cake" or "solid foam" type comprising at least: (a). A transformation by controlled grinding of a preparation of at least one food,...  
WO/2016/108173A1
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally...  
WO/2016/109422A1
The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyla...  
WO/2016/107165A1
A multifunctional oven structure comprises a round body (1) and a cover (2) buckled on the body (1). The body (1) is provided with a baking tray (3). An electric heating pipe (4) is arranged on a vault inside the cover (2). Article fetch...  
WO/2016/105557A1
A system for converting whole kernel corn into mesa within a brief period of time. A system including apparatus for removing the pericarp and stem from the kernels and residuals being ground into a flour of suitable particle sizes. This ...  
WO/2016/105215A1
The invention relates to a method for the production of instant quinoa flour, comprising the cooking and grinding of the quinoa and a subsequent enzymatic treatment with amylases and proteases.  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  

Matches 251 - 300 out of 35,437