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Matches 251 - 300 out of 34,636

Document Document Title
WO/2015/169850A1
Apparatus and method for the punctiform application of a liquid (1) to a multiplicity of locations (2) on a baking mixture (3) during the process of producing a baked product, comprising a rotatable spray brush (4), having a main body (6...  
WO/2015/169503A1
The present invention relates to an apparatus (10) for forming a uniform strand of a food compound, in particular a confectionery compound. Said apparatus comprises at least a conveyor device (12) for conveying the strand of food compoun...  
WO/2015/169778A1
The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced...  
WO/2015/165877A1
The invention relates to a system and method for forming wafer blocks (1), said wafer blocks (1) comprising at least three wafer sheets (2) and at least two cream layers (3) consisting of two different creams, the wafer sheets (2) and th...  
WO/2015/165868A1
Baking oven for producing baked, preferably edible, products, wherein at least one upper heating device (9) configured as a radiant heating device and at least one lower heating device (10) configured as a radiant heating device are prov...  
WO/2015/168136A1
The present invention relates to a composition comprising defatted microalgae in a solid, powder, or liquid form formulated for oral administration. The present invention also relates to a composition comprising defatted microalgae formu...  
WO/2015/165887A1
The invention relates to a method for producing a molded waffle body which comprises at least two sections, a first section of the molded waffle body being constituted of a first baking mass and a second section of the molded waffle body...  
WO/2015/165958A3
A method of manufacturing a plurality of three-dimensionally shaped snack food chips, the method comprising the steps of: i. providing a plurality of dough sheets; ii. providing a belt assembly having an array of a plurality of three-dim...  
WO/2015/165429A1
The invention relates to a device 100 for creating blanks from pieces of dough 4, in particular triangular pieces of dough, from at least one web of dough 2, comprising a plurality of cutting tools 1 which cut an edge 3 of the pieces of ...  
WO/2015/164722A1
Provided herein compositions comprising gluten and methods of use thereof. In some aspects, compositions comprising ratios of wheat flour protein, rye flour protein, and barley flour protein are provided and methods of use thereof.  
WO/2015/163828A1
Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism (1000), sandwich...  
WO/2015/164875A1
An oven for proofing and baking dough and associated methods. Proofing and baking can be done in sequence in the same cooking chamber of the oven. One or more venting or temperature ramping steps may be used for transitioning from the pr...  
WO/2015/162087A1
The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the a...  
WO/2015/164526A1
The present disclosure is directed towards systems, devices, and methods for filling doughnut holes. The system comprises a conveyor system that transports doughnut holes between at least a loading section, a culling section, and an inje...  
WO/2015/162041A1
It is provided a processing system for processing a liquid or semi-liquid food product. The food product is a composition of a first sub-composition having a low concentration of particles and a second sub-composition having a high conce...  
WO/2015/164235A1
An oven includes a steam input arrangement with a thermal mass and one or more water flow directors to more effectively deliver water onto the thermal mass so that less water ends up bypassing the thermal mass.  
WO/2015/162138A1
A baked cereal-based food product comprising a body portion of a first composition and a patterned portion of a second composition, the first and second compositions having a different visual appearance, the patterned portion defining a ...  
WO/2015/164239A1
An oven includes chamber with a food drippings drain path along which food drippings can flow for removal from the chamber. A steam input arrangement associated with the chamber includes a separate exit flow path for excess water.  
WO/2015/157840A1
A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composi...  
WO/2015/158730A1
The invention relates to bakery products, especially bread and bread rolls and baked goods made of yeast doughs, short pastries, laminated doughs and other doughs, which products comprise an edible substrate to which at least one edible ...  
WO/2015/158960A1
The present invention relates to a method comprising the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification, separating a fraction having average particle size of about D50 = 20 –100 Â...  
WO/2015/160238A1
The invention relates to a cutting device (1) and a method for slitting dough portions, wherein the cutting device (1) comprises a plurality of cutting tools which are arranged on an elongated support member at spaced apart cutting posit...  
WO/2015/158084A1
Disclosed is a method for manufacturing a food, the ingredients thereof comprising (wt.%) 40-50% fresh water, 8-12% syrup and starchï¼›the method involves preparing raw material, steam refining and gelatinizing by steaming machine, pelle...  
WO/2015/158735A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2015/158959A1
The present invention relates to method for converting faba beans to nutritionally valuable ingredients, which method comprises the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification to ...  
WO/2015/155743A1
The present invention relates to a food flour or mixture of food flours, that comprises a quantity of soluble fibre rich in soluble pentosans, among which arabinoxylans, ranging from 3 g to 4.5 g with respect to 100 g of the flour or mix...  
WO/2015/155755A1
The present invention provides a food imprinting device, comprising at least one heat imprinting unit having a heatable printhead adapted to receive a supply of heat energy from a heating source, for searing the surface of a food product...  
WO/2015/157562A1
The invention is directed to an apparatus adapted to prepare a cultured food product, such as but not limited to tempeh, from a plant material. The apparatus comprises a housing, a container and at least one heating element. The containe...  
WO/2015/157656A1
The present invention relates to alpha-amylase variants with improved stability in the presence of glucose and/or relatively higher activity on long chain versus short chain substrates. The present invention also relates to polynucleotid...  
WO/2015/154775A1
The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dou...  
WO/2015/157702A1
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...  
WO/2015/150101A1
The invention relates to a method (S1-S9) which is used to operate a vaporizer (1) of a domestic appliance (H), which vaporizer is provided with a heater (9), wherein the vaporizer (1) has at least part of a fill-level detector (16) for ...  
WO/2015/152099A1
A cohesiveness-improving agent for bread or other grain flour puffed food products, said cohesiveness-improving agent containing a branching enzyme as an active ingredient. According to one embodiment, the cohesiveness-improving agent fu...  
WO/2015/150973A1
The present invention relates to an apparatus for making dough skin and provides a dough skin die head (100,100') which is adapted for a food processing machine having a screw extrusion system. The dough skin die head (100,100') comprise...  
WO/2015/152764A1
The invention relates to the food industry. The technical result of the invention consists in increasing the quality and speed of dough rolling. To achieve said result, the present invention involves first feeding dough into a gap bet...  
WO/2015/148286A1
Conventional pans used for baking pizza pies, bread, and other dough related products have only a few shapes. Almost all such pans are limited to geometric shapes such as circular, rectangular, or square. The limited number of shapes is ...  
WO/2015/142199A3
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determi...  
WO/2015/139906A1
Spaghetti-like long pasta shape, comprising, within the straight thread-like pasta body (1) a preferably circular section, a continuous internal longitudinal cavity (2) preferably centred to generate walls of homogeneous thickness, commu...  
WO/2015/142199A2
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determi...  
WO/2015/139366A1
Disclosed is a portable gas oven with uniform temperature, comprising an upper cover, an oven body, a burner, a flame dispersion plate, a roasting net, support seats and a bracket, wherein a rear side of the upper cover is connected to a...  
WO/2015/136318A1
Disclosed are cooking devices and methods for measuring and controlling the humidity content using a temperature probe in the cooking devices. The temperature probe operates in a closed system so that heat and humidity is not lost excess...  
WO/2015/137582A1
The present invention relates to a bungeoppang (Korean fish-shaped pastry) molding device which is a bungeoppang molding device comprising: molding parts capable of molding bungeoppangs therein through a structure in which an upper mold ...  
WO/2015/136382A1
Food products, such as a dough for producing a baked product, that contain Jerusalem artichoke flour, a flavor enhancer, and an anti-flatulence agent are disclosed. In certain embodiments, the food product is a baked product that is a co...  
WO/2015/136442A1
The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and...  
WO/2015/135543A3
The invention relates to dough for producing a baked product containing: flour, fat, salt and/or a salt carrier and/or salt substitute. The flour part contains at least 10 wt.% flour from Jerusalem artichoke and the dough contains, with ...  
WO/2015/137664A1
The present device relates to a food molding die comprising: a bottom paper having a fixed size and area for maintaining food shape; a banding paper for receiving the bottom paper and surrounding the edge of the bottom paper; and a plura...  
WO/2015/132825A1
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...  
WO/2015/131226A1
A method of producing an ingredient material for use in food, said method including the steps of transforming a parent gluten complex by two or more enzymatic processes whereby said ingredient material displays different physical and fun...  
WO/2015/133590A1
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...  
WO/2015/127596A1
Disclosed is a new bifunctional lipase mutant and uses thereof in flour product processing. An amino acid sequence of the mutant has mutations in the form of 1) or 2): 1) P298T; P298T/H317P; P298T/H317P/V326S; P298T/T218S/S234F; P298T/H3...  

Matches 251 - 300 out of 34,636