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Matches 351 - 400 out of 37,338

Document Document Title
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...  
WO/2019/042667A1
The present invention relates to an oven (1) comprising an oven cavity (2) wherein the foodstuffs to be cooked are placed; a box-shaped body (3) with front side open that surrounds the oven cavity (2); a steam generator (4) that is arran...  
WO/2019/042971A1
A recombinant yeast cell comprising a heterologous polynucleotide encoding an anti-staling/freshness amylase; in particular an anti-staling/freshness amylase selected from the group consisting of a maltogenic amylase (EC 3.2.1.133), a be...  
WO/2019/041750A1
A noodle maker comprising a dough kneading apparatus; a noodle molding apparatus, the noodle molding apparatus comprising a leavened noodle molding mechanism (10) and an unleavened noodle molding mechanism (10); the leavened noodle moldi...  
WO/2019/045875A1
A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a coo...  
WO/2019/046398A1
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...  
WO/2019/037988A1
The present invention relates to an oven (1) comprising a body (2); an oven cavity (3) wherein the foodstuffs to be cooked are placed; a casing (4) that is disposed in the body (2) and that is in the form of a box with front side open an...  
WO/2019/037982A1
An oven (1) comprising a body (2); an oven cavity (3) wherein the foodstuffs to be cooked are placed; a casing (4) that is disposed in the body (2) and that is in the form of a box with front side open and that surrounds the oven cavity ...  
WO/2019/038015A1
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three...  
WO/2019/034630A1
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread wit...  
WO/2019/032625A1
The design sleeve is the only product of its kind that features soft, pliable rolling pin covers with optional concave or convex designs that can be easily affixed on or removed from any rolling pin. The design sleeve is uniquely designe...  
WO/2019/031034A1
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is gener...  
WO/2019/031326A1
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...  
WO/2019/030370A1
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...  
WO/2019/032906A1
Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food co...  
WO/2019/028204A1
A pan oiler for depositing cooking oil into product molds of a baking pan includes a conveyor assembly configured to carry the baking pan through the pan oiler and an electrostatic oiler assembly. The electrostatic oiler assembly include...  
WO/2019/027379A1
Invention is the baby biscuits combination with whole wheat flour and goat's milk containing whole wheat flour, powder sugar, vegetable fat, goat's milk, corn starch, date molasses, mineral and vitamin mix, egg, locust bean flour, ammoni...  
WO/2019/025538A1
The invention relates to a treatment station for forming shaped waffle bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle bodies (1) and the connecting webs (2). The treatment stati...  
WO/2019/025541A1
The invention relates to a processing station and assembly for forming moulded wafer elements (1) by cutting off connecting webs (2) from a baked assembly (3) composed of the moulded wafer elements (1) and the connecting webs (2), compri...  
WO/2019/020714A1
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...  
WO/2019/021004A1
The present invention relates to a container (10) for baked food products comprising a circumferential side wall (11), the side wall (11) being separable at a first side (1) of the container and a rim (16) connected to a bottom edge (14)...  
WO/2019/020914A1
The present invention relates to a kneading member (107) for a device for kneading a dough, comprising: - a mounting disc (109); - a kneading tool (111) for mixing the ingredients which constitute a dough, comprising: ⋅ an upper portio...  
WO/2019/017870A1
The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be u...  
WO/2019/018771A1
A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt% to about 95 wt% egg white, (ii) from about 5 wt% to about 15 wt% cook-up starch, and (iii) from about 2 wt% to about 6 wt% i...  
WO/2019/017312A1
This invention provides a method for producing a bakery food product, the method comprising blending polydextrose and/or indigestible dextrin with inulin.  
WO/2019/015565A1
The present utility model relates to the field of cakes, and especially relates to a scene cake the scene of which may be transported over long distances and which may be produced on a large scale and stored for a long time, comprising a...  
WO/2018/187458A3
Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some ...  
WO/2019/012312A1
The present invention relates to a method for the degradation of gliadin in flour for bread making, by means of a step of mixing the flour with water, at least one step of performing enzymatic hydrolysis, at least one step of fermenting ...  
WO/2019/011014A1
A stuffed food processing device, comprising a housing (1), a skin material auger (5), a vertical auger (8), a left pressing frame (9), and a right pressing frame (10). The described five parts form three mechanisms: a skin material extr...  
WO/2019/013315A1
This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in product...  
WO/2018/187460A3
Conveyor ovens for cooking food product according to various embodiments include a tunnel having an entrance and an exit, a conveyor to move the food product through the tunnel, and a canopy at the entrance and/or at the exit of the tunn...  
WO/2019/008088A1
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive compon...  
WO/2019/010469A1
A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and eit...  
WO/2019/006947A1
A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier....  
WO/2019/008065A1
The present invention relates to a device (100) for spreading a pourable food batter on a cooking plate (Pc) for making savoury or sweet pancakes or crepes, comprising a rotary shaft (Ar) intended to be arranged almost perpendicularly to...  
WO/2019/008440A1
A lame, for example a bread lame, is provided which may be used to score bread dough. The lame may include blade holders that may securely hold a razor blade in a curved or a straight profile, and may cover one or more corners of the raz...  
WO/2019/006487A1
There is disclosed a cooking appliance (100) including: a hollow body (102) having an interior to receive product to be cooked, the body (102) having an opening via which product to be cooked can be moved relative to the interior; a pilo...  
WO/2019/010070A1
A food processing machine includes a head extending over a bowl receiving location, the head including a rotatable output member for receiving a mixer tool. A drive system for effecting rotation of the rotatable output member includes a ...  
WO/2019/006948A1
A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingred...  
WO/2019/002156A1
The invention relates to a preferably silicone-free baking composite film (2, 44), comprising an aluminum foil layer (4, 24) and a baking paper layer (8, 28), wherein the aluminum foil layer (4, 24) and the baking paper layer (8, 28) are...  
WO/2019/000019A1
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/2019/003930A1
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...  
WO/2018/234382A1
A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillu...  
WO/2018/234581A1
The present invention relates to an oven comprising: • - a first and a second chamber and one heater per chamber to heat a gas which cooks a product, • - at least one gas circulation means, which establishes a gas circulation in one ...  
WO/2018/234462A1
The purpose of this invention is to receive a croissant from a standard croissant forming machine and then manipulate the croissant from the original straight shape into a circular shape. This is performed by placing the straight croissa...  
WO/2018/236219A1
The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt% of the protein based on a dry ma...  
WO/2018/235118A1
The present invention concerns a gluten free dry food, in particular a biscuit, having symbiotic properties, based on flour, water, cereals, living and vital probiotic microorganisms and prebiotic fibres, in addition to honey and/or suga...  
WO/2018/233191A1
Disclosed is an automatic pastry steaming and baking device, comprising a vibrating base plate, wherein an inner steaming barrel and an outer baking barrel are mounted on the vibrating base plate; a left-rotating spiral blade is arranged...  
WO/2018/231802A1
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...  

Matches 351 - 400 out of 37,338