Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 37,329

Document Document Title
WO/2019/093529A1
A method for forming wrapped food in which, with an inner material disposed on a flat outer skin material (D), a shutter comprising a plurality of shutter pieces is operated and the peripheral edge part of the outer skin material (D) is ...  
WO/2019/092346A1
A cooking appliance for baking mixes comprises a base (10), a lid (20), and a removable mould (40), said cooking appliance being characterised in that the base (10) comprises: - a cooking plate (16) which is mounted so as to be movable r...  
WO/2019/094585A1
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method ...  
WO/2019/088629A2
The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.  
WO/2019/086282A1
The invention relates to a cooking appliance (1) comprising: a housing (2), in which a cooking compartment (3) is formed; and a door (5), which is movably arranged on the housing (2) and is designed to close the cooking compartment (3); ...  
WO/2019/088711A2
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.  
WO/2019/088239A1
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...  
WO/2019/066747A3
The present invention relates to a remote controllable functional smart oven which is used in bakery products such as patisseries and bakeries for industrial purposes and which saves money performing the bakery process by exceeding the r...  
WO/2019/083741A1
When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.  
WO/2019/080196A1
Disclosed is a cooking control method, comprising: performing a first adjustment on a distance value between an upper roasting pan and a lower roasting pan, such that the distance value between the upper roasting pan and the lower roasti...  
WO/2019/081706A1
Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolys...  
WO/2019/081745A1
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fa...  
WO/2019/081718A1
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...  
WO/2019/077641A1
Apparatus to cook food (11), comprising a containing structure (12), a cooking chamber (13) made inside said containing structure (12) and provided with at least one through aperture to send a stream of delivery air (27), and at least on...  
WO/2019/077309A1
An ovenproof carrier (10) having an airflow passage (19) is provided. The ovenproof carrier comprises a top unit (100) and, formed separately, a base unit (200). A pair of passageways (120, 220) is formed by the top unit and the base uni...  
WO/2019/077582A1
An apparatus (100) for the automated production of panigacci comprises a first conveyor belt (110) arranged to rotate about a first plurality of rollers (119), said first conveyor belt (110) comprising a first outer surface and a first p...  
WO/2019/072933A1
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough compris...  
WO/2019/072828A1
The invention relates to a method for producing a preserved dough and to the preserved dough. The doughs can contain several types of flour and/or dairy-containing products. The packaged doughs are pressurized at a pressure of 50 to 800 ...  
WO/2019/073339A1
An enhanced electric oven (10) comprising an oven-body (12) and a vault or dome (14) which externally enclose an oven cavity or cooking cavity (17), a flue (16) for fume exhaust, a mouth (18) for accessing the oven cavity (17), closable ...  
WO/2019/068700A1
The present invention concerns a bread-making improver comprising at least one ingredient routinely used as a bread-making improver and at least 107 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably betwe...  
WO/2019/068150A1
A dough product having the shape of a spheroidal tetrahedron is composed of four spheroidal outwardly projecting sides (1) forming six edges (2) and four vertices (3). The length of the edges (2) is equal to the radius of the spheroidal ...  
WO/2019/071014A1
This specification discloses an acid converted starch comprising between 20% and 70%, slowly digestible starch on a weight basis selected from one of corn starch, tapioca starch or sago starch. The starch is modified to have a water flui...  
WO/2019/035780A3
Souffle, includes the solid part of the souffle (2) that is shaped and baked inside souffle mould (1), the basin space (5) inside the said solid part of the souffle (2), the liquid part of souffle (3) inside the said basin space (5) and ...  
WO/2019/069177A1
The invention relates to a method, and to an apparatus for implementing it, of forming food dough to be used for making bases for pizza and the like. The method provides for compressing a predefined mass or dose (D) of dough between two ...  
WO/2019/067812A1
Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Reba...  
WO/2019/062033A1
A stuffed food forming method, comprising a first step: feeding and cutting a wrapper, wherein a forming mold (1001) on a turntable is located below a wrapper feeding and cutting station (20), and after a dumpling wrapper is cut into a w...  
WO/2019/063721A1
The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can neverthe...  
WO/2019/062031A1
A turntable component of a filling-wrapping food forming machine, comprising a turntable body (101). A plurality of forming molds (1001) are evenly distributed on the turntable body, and the turntable body is provided thereon with an ope...  
WO/2019/062032A1
A stuffed food forming machine, comprising a frame (600) and a rotary plate assembly (100) that is disposed on the frame; a wrapper feeding and cutting station (20) and a stuffing filling station (30) are at least arranged surrounding th...  
WO/2019/063851A1
The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and ...  
WO/2019/062303A1
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...  
WO/2019/057993A1
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...  
WO/2019/058339A1
The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or pre-cooked egg, possibly filled with a savoury filling, to a flash-freezing step for...  
WO/2019/057125A1
Disclosed are a door opening mechanism and a baking machine having same. The door opening mechanism (1) comprises slide rails (11), telescopic arms (11a), and a drive motor (12). The slide rails are disposed on a body (2) of a baking mac...  
WO/2019/058956A1
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...  
WO/2019/058252A1
The invention concerns a conveyor (1) for a continuous baking oven (10), wherein the conveyor (1) is of the closed-ring type and comprises an outer surface (2) and an inner surface (3), and wherein the conveyor (1) is equipped with a plu...  
WO/2019/056039A1
The invention relates to a device (10) for forming a dough strip, comprising a dough-feeding apparatus (4), by means of which dough can be introduced into the device (10), a draw-in roller (1), which can be rotated about the axis thereof...  
WO/2019/000019A8
There is disclosed a cooking appliance (2010) including: a body (2014) providing a floor (2016), a ceiling (2018) and an intermediate wall (2020) locating between the floor (2016) and ceiling (2018), the floor (2016), ceiling (2018), and...  
WO/2019/054899A1
This apparatus comprises a baking chamber which is formed from two cooking mould halves, with an upper and a lower die having shaping surfaces being arranged therein. The cooking mould halves are interconnected so as to be capable of ope...  
WO/2019/054952A1
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.  
WO/2019/055917A1
A convertible table assembly has an item display configuration in which items can be presented for purchasers/guests. The convertible table assembly includes a tabletop assembly and one or more demountable bins for presenting food or oth...  
WO/2019/054082A1
The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excelle...  
WO/2019/053390A1
The invention relates to a device for forming food products in the form of fritters or pockets comprising a strip of pastry containing a filling, such as samosas, in order to obtain a polygonal shape, in particular a triangular shape, wh...  
WO/2019/053222A1
The present invention relates to a loading and/or unloading station of at least one cooking appliance comprising a large number of insert levels, which define insert heights, for food in at least one cooking chamber, wherein at least one...  
WO/2019/048687A1
The invention concerns a device for preparing a sandwich, comprising - a) a movable element (1) comprising a support (8) constituted by two symmetrical parts (4) and (4') that are curved at the distal portion and positioned on a plate (5...  
WO/2019/050403A1
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...  
WO/2019/049242A1
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...  
WO/2019/050494A1
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...  
WO/2019/045754A1
Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In eit...  
WO/2019/042660A1
The present invention relates to an oven (1) comprising a cooking chamber (2) in which the materials to be cooked are placed, a body (3) enclosing the cooking chamber, with the front side being shaped as an open box, a vapor generator (4...  

Matches 301 - 350 out of 37,329