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WO/2010/117380 |
High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperativel...
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WO/2010/117379 |
High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperativel...
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WO/2010/115323 |
A bread maker capable of adding fruit material automatically comprises a maker body (1), a bread barrel (2) located in the inner cavity of the maker body (1), a fruit material case subassembly (3) located on the upside of the bread barre...
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WO/2010/114026 |
An impregnated food wherein a solid edible material has been impregnated with a liquid-type food having a viscosity at 35oC of 10000 to 100000 mPa∙s, which has a less hard texture while sustaining the good flavor of the liquid-type foo...
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WO/2010/115111 |
A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the...
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WO/2010/112097 |
An extrusion and conditioning apparatus, with an extruder (2) which, in a conveying position, leads into a conveyor housing (10) connected in a sealed manner to a pneumatic supply line (40) and to a pneumatic conveyor line (16), from whi...
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WO/2010/108946 |
A modular unit (10) for automatic packaging of food products to be packaged in trays. The unit employs one or more pick-up heads for picking up and transferring the product from a feeding belt. The trays to be filled circulate multiple t...
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WO/2010/108946 |
A modular unit (10) for automatic packaging of food products to be packaged in trays. The unit employs one or more pick-up heads for picking up and transferring the product from a feeding belt. The trays to be filled circulate multiple t...
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WO/2010/110971 |
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WO/2010/108827 |
The household appliance (1) for the production of bread comprises - a cooking chamber (11), - electrical supply means (19) for heating said cooking chamber (11), - a drive means ((12) pivotally activated in said cooking chamber (11) by a...
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WO/2010/108946 |
A modular unit (10) for automatic packaging of food products (1) to be packaged in trays (11). The unit employs one or more pick-up heads (4) for picking up and transferring the product from a feeding belt (2). The trays to be filled cir...
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WO/2010/108273 |
There is described an oven for cooking at least one food item, comprising: a conventional heating chamber adapted to receive and conventionally heat the at least one food item; a microwave heating chamber adapted to receive and apply mic...
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WO/2010/073283 |
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WO/2010/107021 |
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, ...
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WO/2010/102915 |
The invention relates to a universal cutting device for edible finished products that can be inserted horizontally into a cutting device for food for cutting on a cutting plate. The cutting plate comprises a plurality of cutting slots th...
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WO/2010/102648 |
A two part nozzle for use in expressing thick, viscous materials therethrough comprises a nozzle base (212) and a nozzle tip (214), and screw means (242) for mounting the tip to the base. The base projects within the tip, and is proporti...
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WO/2010/103158 |
The present invention relates to a new gluten-free formulation characterised in that it comprises the following ingredients in percentage weight with respect to the total formulation: (a) 15 to 75% gluten-free flour and/or starch; (b) 25...
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WO/2010/103483 |
This invention relates to a cookie ice cream comprising an ice cream preparation which is at least partially covered with a topping, and to the associated topping. The topping comprises a quantity of dry ground cookies having a water con...
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WO/2010/100263 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/100149 |
The present invention relates to a cooking appliance combination (1) having at least two cooking appliances (3, 5) that each have one cooking chamber (7, 8) that can be sealed by a door (9, 10) and a discharge line (45, 46) for dischargi...
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WO/2010/100263 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/098659 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2010/097219 |
The invention relates to a device and to a method for automatically heat treating piece-shaped food products, in particular automatically baking, comprising a cell (12) which is enclosed from the outside in a contact-safe manner, at leas...
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WO/2010/097417 |
The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to mak...
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WO/2010/098659 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2010/097219 |
The invention relates to a device and to a method for automatically heat treating piece-shaped food products, in particular automatically baking, comprising a cell (12) which is enclosed from the outside in a contact-safe manner, at leas...
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WO/2010/096397 |
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WO/2010/094492 |
In the method for recycling bakery products, the bakery products are first dried, then broken up and then agglomerated to form fuel briquettes.
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WO/2010/095939 |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...
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WO/2010/095939 |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...
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WO/2010/092023 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/093983 |
Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating ...
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WO/2010/091924 |
A method relating to the production of a fitting, a lateral screen or a refining product carrier for high temperature applications comprises: producing a blank and applying a metal coating comprising at least one solid lubricant, and a m...
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WO/2010/092550 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
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WO/2010/092023 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/085612 |
This invention provides apparatus and methods for producing cooked material having a desired shape that varies in cross-sectional dimension.
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WO/2010/084952 |
Disclosed are a food material using rice as a starting material, which is sufficiently available as a substitute from the standpoint of cost at the commercial level, a processed food using the same, and a method for the production thereo...
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WO/2010/085612 |
This invention provides apparatus and methods for producing cooked material having a desired shape that varies in cross-sectional dimension.
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WO/2010/085146 |
The invention relates to a method for preparing dough products, such as loaves, the method comprising the steps of: preparing dough and forming a dough product therefrom; heating the dough product with the aid of microwave radiation, cha...
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WO/2010/082053 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/083299 |
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites ...
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WO/2010/081869 |
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions compris...
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WO/2010/082053 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/081740 |
The invention relates to an apparatus (1) for heating pieces of dough, comprising a baking chamber (4) for receiving pieces of dough, wherein the baking chamber (4) is at least partly thermally decoupled from the surroundings. The appara...
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WO/2010/083387 |
Embodiments of the present invention relate generally to steam ovens, and particularly to steam ovens configured to generate and deliver steam directly to the oven using a water reservoir in close proximity to an existing oven heat gener...
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WO/2010/081740 |
The invention relates to an apparatus (1) for heating pieces of dough, comprising a baking chamber (4) for receiving pieces of dough, wherein the baking chamber (4) is at least partly thermally decoupled from the surroundings. The appara...
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WO/2010/081870 |
The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food p...
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WO/2010/080872 |
A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fib...
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WO/2010/077127 |
The invention relates to the use of flour containing a mixture of pulverised edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture ther...
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WO/2010/072753 |
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...
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