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Matches 301 - 350 out of 35,100

Document Document Title
WO/2016/032452A1
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...  
WO/2016/030448A1
The present invention describes a variant polypeptide having alpha-amylase activity and wherein the variant has one or more altered properties as compared with a reference polypeptide having alpha-amylase activity. Such a variant polypep...  
WO/2016/031680A1
The method according to the present invention for producing bread comprises: a step for preparing a dough that is heated by energization, said step comprising mixing wheat flour with water and an electrolyte to give a starting material m...  
WO/2016/032346A1
The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is ...  
WO/2016/032790A1
A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first ...  
WO/2016/030805A1
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...  
WO/2016/026004A1
A depositing apparatus for depositing a filler substance, the apparatus including: a housing including a filler inlet and a filler outlet; a rotor member configured to rotate within the housing, the rotor member including at least one pa...  
WO/2016/026850A1
The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.  
WO/2016/028145A1
The present invention relates to a gluten-free composition for preparation of gluten-free food product. The composition comprises of brewer's rice and hydroxylpropyl methylcellulose. The present invention also relates to a method for pre...  
WO/2016/027622A1
Provided is a weighing and cutting system which suppresses variations in the weights of cut dough pieces according to the change of the weight of continuous dough. This weighing and cutting system (1) for cutting continuous dough into do...  
WO/2016/026842A1
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...  
WO/2016/026840A1
A heat treatment system, comprises a tray holder with at least one tray for placing goods to be heated, a first heat treatment machine having a first heat treatment chamber adapted to accommodate the tray holder, the first heat treatment...  
WO/2016/026839A1
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.  
WO/2016/025840A1
The system and methods of the present invention include techniques for food preparation. The food preparation process may include portioning a dough into dough portions using a portioning machine; pressing the dough portions to form doug...  
WO/2016/023376A1
A smokeless barbecue oven comprises a base (1) and a housing (2) placed above the base (1). The housing (2) is of a hollow structure. A bracket (3) is placed above the housing (2). A charcoal tray (4) is placed in the bracket (3). One or...  
WO/2016/020375A1
The invention relates to a filter insert (1) for a filter container (F) of a cooking appliance (G), having a first filter (6), wherein the first filter (6) is channel-shaped and the side surface thereof is designed as at least one first ...  
WO/2016/017981A1
The present invention relates to a heat-retaining tray for a pizza, comprising one of a support means and an electricity supply means. The present invention provides a heat-retaining tray comprising: an upper plate having a plurality of ...  
WO/2016/019400A2
The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a ...  
WO/2016/016804A1
Apparatus (100) for the production of "cartellate" comprising a male matrix (1) having a plurality of protrusions, a female matrix (5) having a plurality of recesses, a hollow punch (2), located below the male matrix (1) and over the fem...  
WO/2016/016334A3
The present invention relates to a yeast strain of the species saccharomyces cerevisiae isolated from spontaneous leavened dough, which is capable of remaining viable at temperatures below 8°C, in an inactive condition with respect to c...  
WO/2016/018820A1
A countertop deck oven has advanced conduction elements to cook according to an optimum thermal spectral profile of a selected food by selectively using an etched foil heating element and a secondary heating technology element both dispo...  
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...  

Matches 301 - 350 out of 35,100