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Matches 301 - 350 out of 34,785

Document Document Title
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...  
WO/2015/128176A3
The invention relates to an installation and a method for continuously producing and outputting a baking mass for producing baked products, such as, in particular, flat wafers, hollow wafers, wafer rolls, waffles, or cakes, comprising a ...  
WO/2015/128371A1
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...  
WO/2015/130163A1
This invention concerns methods for the processing and modifying of natural waste, the so called 'side streams', from the foodstuffs industry so that the nutrients still present in the waste can be reused, so that this can make a contrib...  
WO/2015/128176A2
The invention relates to an installation and a method for continuously producing and outputting a baking mass for producing baked products, such as, in particular, flat wafers, hollow wafers, wafer rolls, waffles, or cakes, comprising a ...  
WO/2015/126871A1
Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt% protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is d...  
WO/2015/124229A1
The invention relates to a motif roll (1) for producing baked items, having a cylindrical basic body (2) and having at least one depression (4), which is formed on a lateral surface (3) of the basic body (2) and is intended for accommoda...  
WO/2015/123308A1
In various embodiments, an oven includes a cooking chamber floor including a ceramic blanket; and walls, the walls and cooking chamber floor defining a cooking chamber. In various embodiments, an oven includes walls including a panel; an...  
WO/2015/122424A1
 Provided is a raw material to replace eggs that does not adversely affect the quality of foods even when a raw material containing soybean protein is used in a spongy food as a raw material to replace eggs, such as a raw material to r...  
WO/2015/121237A1
The invention relates to an instant mix, in particular for soft serve ice cream, which contains at least proteins and fat and/or oil, said proteins being a powder or are in a powdery form in a powder mix. Said mixture is characterized in...  
WO2011126891A3
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2015/117182A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/118480A1
A cooking mould (1) for food products comprising: a base made of a paper material, a lateral wall (4) also made of a paper sheet material, and emerging transversally from the base (3). The base (3) and the lateral wall (4) define a conve...  
WO/2015/117181A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/120219A1
A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scra...  
WO/2015/119138A1
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...  

Matches 301 - 350 out of 34,785