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WO/2011/133124 |
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...
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WO/2011/128160 |
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...
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WO/2011/129890 |
A device for assembling orders of food from prepared food items having multiple sides on different sides of the device is disclosed. Also disclosed is a system including the device and a method of assembling orders of food. Each side has...
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WO/2011/129888 |
Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one...
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WO/2011/128351 |
The invention relates to an apparatus (1; 1.1; 1.2; 1.3) for portioning and kneading dough, having a chamber drum (2) which can be incrementally rotated about a drive shaft (15) by a main drive (11) and is provided in its circumferential...
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WO/2011/125451 |
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...
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WO/2011/127013 |
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...
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WO/2011/126891 |
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...
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WO/2011/124041 |
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...
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WO/2011/123271 |
A mold-tool assembly (100), comprising: a first nozzle assembly (110) being configured to provide a first resin (112) to a first mold cavity (114); and a second nozzle assembly (116) being configured to provide a second resin (118) to a ...
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WO/2011/120936 |
The invention relates to a cellular roller (1, 1.1) for portioning dough (T), which cellular roller comprises a plurality of impeller blades (10) radially extending from a central axis of rotation (2) and having a blade surface (14) made...
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WO/2011/123770 |
A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dou...
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WO/2011/120997 |
The hereby invention is about a baking mold system (0) for the making of a bread-type preparation (37) comprising at least two parts, one concave, the other one convex, the convex part (2) being inserted into the concave part (1) followi...
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WO/2011/117633 |
The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is...
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WO/2011/119013 |
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than pr...
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WO/2011/117013 |
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled- droplet dispensing hea...
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WO/2011/117001 |
The invention relates to edible flour-, starch- or flour-/starch-based decorating wafers which are produced in any desired shapes for baking and for decorating cookies, pastries, cakes and desserts. The edible decorating wafer is delicat...
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WO/2011/119739 |
A reagent mixture and testing procedure for accelerating mixing of the formulation with a specimen sample being tested by effervescing when hydrolized, thereby causing an internal "stirring" of the reagent and the specimen sample. Exampl...
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WO/2011/117641 |
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...
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WO/2011/117012 |
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...
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WO/2011/116480 |
A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dr...
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WO/2011/115000 |
The disclosed bread ingredient storing container (110), which is for an automatic bread maker, and which is used to automatically put in bread ingredients, is provided with: a container body (111) having an opening section (111a); a cont...
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WO/2011/113084 |
A play dough mixer (10) comprising a mixing vessel (12) having a lower wall (16) and a side wall (18) extending upwardly from the periphery of the circular lower wall (16). A blade (14) is mounted adjacent the lower wall (16) of the mixi...
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WO/2011/114151 |
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...
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WO/2011/113484 |
Process for mass-production of decorated pancakes, crepes, etc., and composite product derived there from. The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporati...
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WO/2011/114151 |
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...
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WO/2011/114251 |
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...
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WO/2011/115063 |
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...
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WO/2011/110563 |
The invention relates to a method and an arrangement for the automatised production of tree cakes or cakes in the form of a tree cake, in which several baking rollers rotating about their respective axes are guided successively in an alt...
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WO/2011/112234 |
A food holding device includes a holding bin and an optional heating component. The holding bin has a specified average surface roughness Ra on at least a portion of the surface intended to be contacted with food during storage of the food.
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WO/2011/108416 |
An automatic bread maker (1) comprises: a body (10) in which a containing section (30) is provided, the containing section (30) containing a bread container (80) into which a bread material is introduced; a lid body (40) which is attache...
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WO/2011/109300 |
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when st...
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WO/2011/107305 |
The invention relates to a device that comprises a carriage (3) and an oven (2) including a baking chamber (21), a plurality of stacked baking soles (220) and means for heating said soles. The device is characterized in that it includes ...
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WO/2011/108919 |
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...
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WO/2011/109295 |
A dough rounder (1) with a base (12), motor (14), turntable (16), drum (18), and auger (20). The auger (20) mounts to the base (12) and the drum (18) mounts to the turntable (16) to rotate about the auger (20). The auger (20) has a hollo...
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WO/2011/105237 |
The disclosed automatic bread maker (1) is provided with: a bread receptacle (not shown in figure) into which bread starting materials are introduced; a main body (10) having a housing section (30) in which the aforementioned bread recep...
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WO/2011/106628 |
A conveyor oven and method with enhanced serviceability. The conveyor oven has a top portion that is pivotally affixed to a base portion so that the top portion can be titled rearwardly during servicing, thereby exposing the conveyor ove...
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WO/2011/106616 |
A conveyor oven having a conveyor belt that extends through an oven chamber for carrying food products for cooking in the oven chamber. A scraping device is positioned near an exit end of the oven chamber to remove any of the food produc...
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WO/2011/106608 |
A conveyor oven includes a housing surrounding an oven chamber having an inlet and an outlet. A conveyor belt moves food product through the oven chamber from the inlet to the outlet. A heated air handling device removes heated air from ...
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WO/2011/106643 |
A conveyor oven and method for cooking various food products using a plurality of different heating sources, thereby avoiding costly and lengthy changeover times between different food products. Infrared heating elements and quartz heati...
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WO/2011/105238 |
The disclosed automatic bread maker (1) is provided with: a main body (10); a bread receptacle (80) housed within the main body (10) and into which bread starting materials are introduced; a rotating axle (82) attached rotatably to the b...
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WO/2011/106475 |
An apparatus is provided for assembling a pizza, including a pizza sauce spreading station, a cheese spreading station and a pepperoni applying station. A robot including a stationary base and an articulating arm having a gripper attache...
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WO/2011/101556 |
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...
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WO/2011/102306 |
Disclosed is an automatic bread maker (1) provided with: a bread container; a bread rotation shaft rotatably attached to the bread container; a main body (10) which contains the bread container; a drive shaft (11) which, with the bread c...
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WO/2011/101556 |
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...
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WO/2011/097885 |
Disclosed is a process for preparing diacetytartaric esters of mono-, di-glycerides. Said method is reacting L-tartaric acid and/or D-tartaric acid with acetic anhydride to produce diacetyl tartaric anhydride as an intermediate in the pr...
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WO/2011/098688 |
The invention relates to a device for culinary preparation with a bowl lid which has various functions and can be taken off by sliding and pivoting. Said device is characterized in that the lid (1,17,18,55,59,60,83/91,109,120,132,137) in...
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WO/2011/098687 |
The invention relates to a device for culinary preparation with a mixture of ingredients contained in said device, and to the integrated measurement of the temperature of the mixture. Said device is characterized in that the first work t...
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WO/2011/099032 |
A system and method for preparing multi-layered dough products are disclosed. The system includes a plurality of extruders, a billeting mechanism, a conveyor mechanism, a pin roller assembly, and a heating mechanism. The plurality of ext...
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WO/2011/098688 |
The invention relates to a device for culinary preparation with a bowl lid which has various functions and can be taken off by sliding and pivoting. Said device is characterized in that the lid (1,17,18,55,59,60,83/91,109,120,132,137) in...
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