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Matches 351 - 400 out of 34,861

Document Document Title
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...  
WO/2015/113902A1
The invention relates to a flouring device for a dough processing system (1), comprising a flour storage container (25) with a filling portion (37) for filling flour, comprising a dispensing portion (40) with at least one through-opening...  
WO/2015/114010A3
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/114010A2
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/115897A1
The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, ...  
WO/2015/113950A1
A process for the production of a bakery product having a form and an inner texture similar to those of a croissant and a crust similar to that of bread is described, said comprising the steps of: a) kneading a mixture comprising wheat f...  
WO/2015/115178A1
Provided is a shutter piece in a food shaping device in which an enclosure surrounded by a plurality of shutter pieces is openable and closable, wherein: the shutter piece is provided with a deflection allowance part (39) between a cente...  
WO/2015/115220A1
A food dough shaping method that forms food dough provided with a framing portion on the periphery comprises: (a) a step of placing food dough on a carrying member; (b) a step of plunging downward projecting portions of a plurality of ex...  
WO/2015/116976A1
Disclosed herein is a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, and an enhancing natural flavor; an ingestible edible product comprising the natural sweetener composition; an ingestible non-edible p...  
WO/2015/115094A1
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.  
WO/2015/113442A1
A baking mold. The baking mold comprises a mold body (1), a cover (2), clamps (3), and an attachment board (4). The cover (2) is disposed above the mold body (1). The clamps (3) are disposed on two sides of the mold body (1). The attachm...  
WO/2015/110354A1
An automated system and method for manufacturing a cone- shaped food product holder (20) requires the coordinated use of a forming unit (24), a conveyor unit (26) and a control unit (28). In their combination, the forming unit (24) rotat...  
WO/2015/110390A1
A fat blend comprises greater than 5 % by weight linolenic acid, from 10 % to 50 % by weight stearic acid and less than 7 % by weight palmitic acid based on total C8 to C24 fatty acids present as acyl groups in glycerides in the fat blen...  
WO/2015/112725A2
A baking pan insert having a bottom surface and two sides, configured to rest abutting the bottom and side interior surfaces of a baking pan, and configured to slide along a length of the baking pan, for aiding in the removal of portions...  
WO/2015/112415A1
A cookie cutter includes a plurality of walls that are arranged to define a plurality of contiguous shapes which are arranged in a pattern that is symmetrical and that repeats defined by a first axis and a second axis, in which the first...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/110388A1
A fat blend comprises more than 75 % by weight oleic acid at the 2- position of a glyceride based on total C8 to C24 fatty acids present as an acyl group on the 2- position of a glyceride, from 10 % to 50 % by weight stearic acid based o...  
WO/2015/112725A3
A baking pan insert having a bottom surface and two sides, configured to rest abutting the bottom and side interior surfaces of a baking pan, and configured to slide along a length of the baking pan, for aiding in the removal of portions...  
WO/2015/111066A1
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...  
WO/2015/109405A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2015/109830A1
A mixing hook (70) and mixer employing same, the mixing hook comprising an output shaft connecting piece (71), a flexible connecting piece (72) and an mixing part (73); one end of the output shaft connecting piece (71) is connected to th...  
WO/2015/107022A1
A baking oven, a method and a removal device (1) for continuously removing filled baked products (2) from baking molds (4) moved along a conveying surface (3) and for continuously conveying the baked products (2) to a dispensing surface ...  
WO/2015/106485A1
A dough kneading hook structure and a dough kneading machine applying it. The dough kneading hook structure comprises a mounting frame (1), a first dough kneading hook (2), a second dough kneading hook (3) and fool-proof structures (4). ...  
WO/2015/107858A1
 This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid es...  
WO/2015/107555A1
An industrial oven (100), particularly for bakery products, comprising a cooking chamber (105) and means (140, 145) for handling a plurality of baking trays (300) within the cooking chamber (105), its particularity residing in the fact t...  
WO/2015/102027A1
The present invention relates to a rotor (30) for a kneading machine (10) for alimentary doughs, said rotor (30) comprising a flat base formed of a plurality of arms (32, 33) and a plurality of mixing paddles (34, 35) restrained to said ...  
WO/2015/102545A1
This invention is related to bitter almond cookies to be consumed in the food industry and especially it concerns bitter almond cookie with double roasted walnut, peanut, pistachio and hazelnut (excluded raw hazelnut) production method t...  
WO/2015/101399A1
The present invention relates to a cooking oven (1) comprising a chamber (2) for cooking food therein, a cell (3) including a fan (4) for generating air flow, an intake port (5) for drawing air into the cell (3) by the suction effect of ...  
WO/2015/101966A1
A method and apparatus for cutting edible wafer books. The method comprises a) feeding a first wafer book into a first cutting station (6); b) extending a first cutting station pusher (10) a first time to push the first wafer book throug...  
WO/2015/100464A1
In professional use, pie molds whose size can be adjusted are often used. The molds generally consist of a plurality of individual parts, essentially plates, which can be fitted together and then are placed onto a flat substratum, such a...  
WO/2015/097216A1
A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103. Likewise disclosed is a method for producing a starter dough as a constitu...  
WO/2015/097565A1
A dough transfer unit and the method of using the dough transfer unit are described. The dough transfer unit along with its sensor, motor and embedded software makes this novel invention to self-guide the movement of the flattened dough ...  
WO/2015/097561A2
The present invention is a cooking mechanism for a food preparation appliance which does not require any flipping of the dough product and achieves an irregular temperature profile during the cooking process. The platen system allows the...  
WO/2015/097564A1
A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls ...  

Matches 351 - 400 out of 34,861