| Document |
Document Title |
|
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...
|
|
WO/2011/000524 |
A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20°C to 25°C, and said plasticizer being liqu...
|
|
WO/2010/150656 |
A stirring rotating body and a stir device which are able to perform safe and efficient stirring irrespective of applications. A stirring rotating body (1) is provided with a body (10) which rotates about the rotation axis (C) thereof, s...
|
|
WO/2010/147536 |
A cutting device (1) for cutting predetermined figures (32) out of an elongated, thin portion (29) of a plastically deformable material, comprising a table top (3), which exhibits a planar table surface (4) for supporting the elongated p...
|
|
WO/2010/146260 |
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a ba...
|
|
WO/2010/146635 |
A cutting device for noodle production, capable of minimizing breakage of scraping teeth of a scraper and reducing the possibility of noodles being caught at the position at which the scraper is fixed. A cutting device for noodle product...
|
|
WO/2010/147892 |
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hyd...
|
|
WO/2010/146260 |
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a ba...
|
|
WO/2010/144581 |
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based...
|
|
WO/2010/144363 |
Batters are described having gellan gum, sodium alginate and monoglyceride emulsif ier. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about...
|
|
WO/2010/142697 |
The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.
|
|
WO/2010/142941 |
An extrusion die head for the extrusion of hollow or centre-filled shapes as well as apparatus comprising the extrusion die head and methods employing the die head. The extrusion die head (10) is for the preparation of a plurality of cen...
|
|
WO/2010/143460 |
Dough cutting devices that continuously supply dough in one or a plurality of rows had various safety management and productivity problems such as needing to change a cutter (cutting blade) so as to accommodate the number of rows and wid...
|
|
WO/2010/142556 |
The operating device (3), comprising an electronic program control unit (13) arranged in a base frame (9) for a program-controlled household appliance, particularly a laundry care appliance (1), is intended to be adaptable, in the manner...
|
|
WO/2010/142695 |
The present invention relates to phospholipase variants, polynucleotides encoding the variant and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes.
|
|
WO/2010/144581 |
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based...
|
|
WO/2010/139156 |
A toaster cover control device with fireproofing function comprises a cover sliding-frame or a cover opening-closing mechanism and a power switch (K), a cover switch (K1) and a control circuit that are provided in the toaster. The said c...
|
|
WO/2010/140385 |
A noodle cutting device provided with: cutting edge plates (14) having outer peripheral edge sections; a first cutting edge roll (4) formed by arranging the cutting edge plates (14) on and about a rotating shaft (7) so as to be rotatable...
|
|
WO/2010/140894 |
A support bottom (2) for a frozen pizza topping (1) arranged to be able to be placed on a provided pizza bottom and the pizza topping (1) comprising a pizza sauce (3); the support bottom (2) being provided with an attachment slip materia...
|
|
WO/2010/141959 |
A new and useful apparatus and method is provided for producing transformation of a three dimensional object, e.g. a child's craft object, by application of heat to the object. The object is preferably a non edible, transformable product...
|
|
WO/2010/140182 |
The present invention refers to food compositions comprising flour, glucomannan and a mixture of soluble prebiotic fibres. Particularly the prebiotic fibres are partially gel-forming and partially totally soluble, resulting in optimal al...
|
|
WO/2010/139536 |
The invention relates to a household appliance, in particular a built-in household appliance, comprising a useable space (5), which can be closed by an appliance door (3) arranged at the front side of the appliance, and a door opening un...
|
|
WO/2010/139305 |
The invention relates to a bottom baking pan (10; 50) made of at least one, preferably only a strip (12) of, flexible material, preferably silicone (38), wherein the transverse direction of the strip (12) is pliable such that the strip (...
|
|
WO/2010/136555 |
The invention relates to an automatic baking machine comprising a loading unit (1) for the especially manual loading of baked goods (B), said loading unit (1) comprising at least one first conveyor device (6) provided with a plurality of...
|
|
WO/2010/138320 |
A collapsible pan includes a base portion, a plurality of side portions, and a flexible connector for connecting each of the side portions to the base portion along edges thereof. Each of the plurality of side portions is configured to b...
|
|
WO/2010/137932 |
The preparation obtained according to the invention meets the desired nutritional principles for persons suffering from diabetes (hypoglycemic method) and an excess of cholesterol (method for the absorption of fats and the elimination th...
|
|
WO/2010/138320 |
A collapsible pan includes a base portion, a plurality of side portions, and a flexible connector for connecting each of the side portions to the base portion along edges thereof. Each of the plurality of side portions is configured to b...
|
|
WO/2010/136556 |
The invention relates to a device for distributing baked goods, for combining with a continuous baking oven (1) arranged upstream of said device, said device comprising a plurality of peripheral carriers (6) for storing the baked goods (...
|
|
WO/2010/137982 |
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fri...
|
|
WO/2010/133084 |
An extruder screw structure with independently staged temperature controlling dual mixing zones, includes the first screw group and the second screw group which are respectively located in the first mixing chamber (23a) enclosed by the f...
|
|
WO/2010/135272 |
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellu...
|
|
WO/2010/133470 |
The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: • combining flour, water, yeast and/or leavening agent, and optionally one or more additi...
|
|
WO/2010/130376 |
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...
|
|
WO/2010/130376 |
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...
|
|
WO/2010/132058 |
A baking article is provided that includes a substantially rectangular baking surface; a walled portion surrounding the baking surface, wherein the topmost region of the walled portion surrounding the baking surface is rolled downward an...
|
|
WO/2010/130375 |
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...
|
|
WO/2010/130375 |
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...
|
|
WO/2010/127561 |
An integrative extrusion device includes a feeding unit (20), a screw-extruder (10), an extruding mould (40), a box (50) for containing a rotary motor, a coating unit, transmission units (70) and a cutting unit (90). The screw-extruder (...
|
|
WO/2010/124975 |
The present invention relates to a method for preparing an egg comprising composition. More in specific, the invention relates to a method for stabilizing such a composition. The present invention provides a method for improving the stab...
|
|
WO/2010/125156 |
The invention relates to pastry dough for making meringues or macaroons, including, for 100 g of egg white: • 25 to 110 g of maltodextrin; • 2 to 10 g of whipping protein selected from the group made up of β-lactoglobulin, α-lactal...
|
|
WO/2010/124206 |
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
|
|
WO/2010/121492 |
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.
|
|
WO/2010/122165 |
The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobaci...
|
|
WO/2010/123435 |
The invention relates to an apparatus (1) for shaping food, comprising an elongated hollow, preferably cylindrical housing (2), at a first end (3), of which a tool (4) is arranged in the form of a cup for containing the food to be shaped...
|
|
WO/2010/119874 |
Disclosed is a novel strain which can inhibit the proliferation of fungi and a bacterium Staphylococcus aureus effectively, is safe, and has less influence on the flavors of foods. Specifically, the strain is Lactobacillus sanfranciscens...
|
|
WO/2010/120248 |
A compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing unit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for m...
|
|
WO/2010/115754 |
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material,such a ceral bran, in particular during solubilization processes of the plant ma...
|
|
WO/2010/117950 |
Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingred...
|
|
WO/2010/117053 |
A method of producing a processed cooking food stuff comprises a grinding step for grinding cereal grains by rotating a grinding blade in a mixture containing the cereal grains and the liquid, and a kneading step for kneading the stuff m...
|
|
WO/2010/117048 |
A method of producing a processed cooking food stuff comprises a liquid suction step for making cereal grains suck liquid, a grinding step for grinding the cereal grains by rotating a grinding blade in a mixture containing the cereal gra...
|
