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Patent Searching and Data


Matches 401 - 450 out of 35,367

Document Document Title
WO/2015/197760A1
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...  
WO/2015/195113A1
Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comp...  
WO/2015/194967A1
It is disclosed a polymer component extracted from brown/black seeds from the linen plant (linum usitatissimum), said polymer component being produced by adding brown/black seeds from the linen plant (linum usitatissimm) to water or an a...  
WO/2015/189443A1
The invention relates to a machine for cutting the surface of sticks of bread prior to the baking thereof, said machine consisting of a work bench for receiving the sticks of bread that pass through a scanning station in order to determi...  
WO/2015/190268A1
The present invention relates to a dough piece extending device and a dough piece extending method for extending dough pieces preformed into substantially triangular shapes while correcting the shapes as in, for example, croissant dough ...  
WO/2015/185404A1
The invention provides a cooking device comprising a heating chamber (10), a heating element (12) for heating a cooking medium in the heating chamber, a temperature sensor (14) for monitoring a temperature of the the cooking medium over ...  
WO/2015/186030A1
A machine (100) for "cartellate" production comprising a support structure (1), a motorized conveyor belt (3) for transport of dough strips, on which dough guide means (8) operate, conveyor means (5), motorized pinching means (6), shapin...  
WO/2015/180975A1
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/183109A3
The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% fro...  
WO/2015/184218A1
A machine comprises at lease one pair of cylindrical extensions coupled to gears driven by a rotating shaft for opening the extensions for insertion of a flat blank and closing the cylindrical extensions onto the flat blank. The flat bla...  
WO/2015/183082A1
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...  
WO/2015/180706A3
The invention relates to the use of plant-based particulate foodstuff products made from starch-containing vegetable matter, containing at least an amount of a water-removable component which, in comparison with the native vegetable matt...  
WO/2015/183109A2
The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% fro...  
WO/2015/177277A1
The present invention relates to a process for preparing a novel cassava starch based baked food product, more specifically to a process for preparing a cassava starch based baked food product having a substantially controlled expansion ...  
WO/2015/178494A1
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...  
WO/2015/172935A1
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...  
WO/2015/174587A1
The present invention relates to a bungeoppang (crucian carp cake) including an additive, and the bungeoppang is made by inserting batter and a filling through a bungeoppang molding device which: has molding parts capable of molding a bu...  
WO/2015/173148A1
The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free bread comprising starch-containing material and Brassicaceae seed protein. Further aspects of the invention ar...  
WO/2015/170968A1
A loading assembly (1) for loading dough portions into baking moulds (7, 8), wherein the loading assembly comprises a loading member, wherein the baking moulds (7, 8) comprises a first baking mould having one or more first mould sections...  
WO/2015/169819A1
A dispensing unit (5) for baked products (3) has at least one transfer compartment (8) for transferring the baked products (3) from a feed unit (4) into the dispensing unit (5), at least one dispensing shaft which is oriented substantial...  
WO/2015/169674A1
A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activi...  
WO/2015/169846A1
Cream-spreading head, apparatus and system for applying a pumpable substance to a carrier body, wherein a releasable coupling system is provided for coupling the cream-spreading head to the conveying apparatus and for decoupling it there...  
WO/2015/171158A1
A method and apparatus for seasoning a cooked food product is disclosed. A non-aqueous liquid seasoning mixture is applied onto a surface of a cooked food product. The seasoning mixture includes at least 35% wt solids.  
WO/2015/170867A1
The present invention relates to a noodle cutter arranged in an apparatus for manufacturing various noodles. More specifically, the noodle cutter is installed on a common noodle making apparatus, which is used for manufacturing noodles i...  
WO/2015/169850A1
Apparatus and method for the punctiform application of a liquid (1) to a multiplicity of locations (2) on a baking mixture (3) during the process of producing a baked product, comprising a rotatable spray brush (4), having a main body (6...  
WO/2015/169503A1
The present invention relates to an apparatus (10) for forming a uniform strand of a food compound, in particular a confectionery compound. Said apparatus comprises at least a conveyor device (12) for conveying the strand of food compoun...  
WO/2015/169778A1
The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced...  
WO/2015/165877A1
The invention relates to a system and method for forming wafer blocks (1), said wafer blocks (1) comprising at least three wafer sheets (2) and at least two cream layers (3) consisting of two different creams, the wafer sheets (2) and th...  
WO/2015/165868A1
Baking oven for producing baked, preferably edible, products, wherein at least one upper heating device (9) configured as a radiant heating device and at least one lower heating device (10) configured as a radiant heating device are prov...  
WO/2015/168136A1
The present invention relates to a composition comprising defatted microalgae in a solid, powder, or liquid form formulated for oral administration. The present invention also relates to a composition comprising defatted microalgae formu...  
WO/2015/165887A1
The invention relates to a method for producing a molded waffle body which comprises at least two sections, a first section of the molded waffle body being constituted of a first baking mass and a second section of the molded waffle body...  
WO/2015/165958A3
A method of manufacturing a plurality of three-dimensionally shaped snack food chips, the method comprising the steps of: i. providing a plurality of dough sheets; ii. providing a belt assembly having an array of a plurality of three-dim...  
WO/2015/165429A1
The invention relates to a device 100 for creating blanks from pieces of dough 4, in particular triangular pieces of dough, from at least one web of dough 2, comprising a plurality of cutting tools 1 which cut an edge 3 of the pieces of ...  
WO/2015/164722A1
Provided herein compositions comprising gluten and methods of use thereof. In some aspects, compositions comprising ratios of wheat flour protein, rye flour protein, and barley flour protein are provided and methods of use thereof.  
WO/2015/163828A1
Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism (1000), sandwich...  
WO/2015/164875A1
An oven for proofing and baking dough and associated methods. Proofing and baking can be done in sequence in the same cooking chamber of the oven. One or more venting or temperature ramping steps may be used for transitioning from the pr...  
WO/2015/162087A1
The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the a...  
WO/2015/164526A1
The present disclosure is directed towards systems, devices, and methods for filling doughnut holes. The system comprises a conveyor system that transports doughnut holes between at least a loading section, a culling section, and an inje...  
WO/2015/162041A1
It is provided a processing system for processing a liquid or semi-liquid food product. The food product is a composition of a first sub-composition having a low concentration of particles and a second sub-composition having a high conce...  
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 ...  
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 starch;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 ...  

Matches 401 - 450 out of 35,367