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Patent Searching and Data


Matches 401 - 450 out of 34,727

Document Document Title
WO/2015/068049A2
Safety garments for use in hazardous environments are disclosed. An exemplary safety garment comprises: a first protective covering configured to cover at least part of a torso of a wearer; a second protective covering configured to cove...  
WO/2015/066724A1
A method, apparatus, and system for the making of edible products for humans and animals, such as pets, using low voltage irreversible electroporation and or electrolysis device(s). In particular, aspects of this technology relate to the...  
WO/2015/063304A1
The present invention relates to an apparatus (100) and method for shaping a food product comprising: an open container (102) for receiving food mix, the container (102) being divided into a plurality of open container chambers (104) in ...  
WO/2015/062843A1
The laterally mounted protective profile 6 of special steel has a upper leg 6a which is accommodated in a corresponding lowered portion 4 of the main sheet 18, so as to prevent the risk of injury by the edge of said protective profile on...  
WO/2015/063058A1
Nutraceutical composition of plant foods, for the preparation of food products, comprising water; sodium, potassium, iron, calcium and manganese ions; retinol, retinoids; thiamine;riboflavin; niacin; pantothenic acid; ascorbic acid; solu...  
WO/2015/060168A1
 In the present invention, it was discovered that using an emulsified oil composition for a cream puff pastry containing a mung bean protein substance makes it possible to obtain a cream puff pastry shell having good volume and shape, ...  
WO/2015/058115A1
The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs, products including the SLs and methods of making the products.  
WO/2015/055965A1
The invention relates to a process for texturing microalgal biomass flour, and comprises the following steps: (a) introducing water, microalgal flour and, optionally, a vegetable protein source into a solid-liquid mixer, (b) emulsifying ...  
WO/2015/056020A1
The invention relates to a hand held craft tool (100) and a kit for forming same, the hand held craft tool (100) comprising an elongate holder element (105) and a pattern tool attachable to an end of the elongate holder element (105), th...  
WO/2015/053252A1
 Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...  
WO/2015/053494A1
The present invention relates to a method for manufacturing ring shaped multi-layered bread, and more specifically to a method for manufacturing ring shaped multi-layered bread comprising the steps of: manufacturing a multilayered dough ...  
WO/2015/052665A4
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/052665A1
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/049337A1
A hot air rack oven (1) in an oven housing (2), for the baking of goods on a rack (4), comprising an oven chamber (6), a door opening (8), a door (10), the oven chamber comprises one or more curved portions wall and has an essentially ci...  
WO/2015/050454A1
The invention relates to the field of food technology. Among others, it relates to methods for preparing dark foodstuffs and use of the same to prepare dark coloured food items, in particular baked products such as dark brown bread, with...  
WO/2015/051124A1
An oven comprising a housing, a cavity located within the housing, and a rotator having a first food loading section and a second food loading section is disclosed. The cavity includes a single opening for loading a food item into the ca...  
WO/2015/048518A1
A topping applicator for distributing a topping onto baked goods includes a hopper, a motor, a cam assembly, a mandrel and an agitator that are both connected to the cam assembly, which operates to rotate the mandrel and agitator. The to...  
WO/2015/044587A1
The present invention concerns a method for baking bread, viennoiserie and pastry products, which involves depositing dough pieces (1) on a solid support plate (2); transferring said plate (2) loaded with dough pieces (1) to at least one...  
WO/2015/045922A1
 Provided are a fat composition which can impart volume, softness, and moistness to a puffed wheat food product or the like; a puffed wheat food product containing the fat composition; and a production method for the fat composition. T...  
WO/2015/044861A1
The invention concerns a pizza crust for production of a baked pizza, where said pizza crust comprises a first side for resting on a pizza-baking support such as a tray during baking and a second side for supporting additional food produ...  
WO/2015/044588A1
The present invention concerns a support plate device (2) for baking bread, viennoiserie or pastry products, comprising a frame (3) on which a solid support material is secured, shaped in such a way as to provide receptacles (4) for rece...  
WO/2015/048727A1
Disclosed herein are methods for increasing the free phenolic acid content of grain-based food products, such as powders, breads, cereals, and animal feed. Methods disclosed herein comprise pretreating bran, including aleurone and/or per...  
WO/2015/041936A1
Exemplary embodiments are directed to a multi-stage rotary food product folder apparatus for forming a folded food product, generally including a drive system, a cam system and a platform system. The drive system includes at least one mo...  
WO/2015/037997A3
Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foo...  
WO/2015/034360A1
The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a proc...  
WO/2015/032649A1
The invention relates to a baking apparatus for producing endless strips (1) of preferably liquid baking preparations on a baking-surface carrier (3) which circulates in a machine framework (2), is at least partially heated and transport...  
WO/2015/034067A1
 A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded ...  
WO/2015/028917A1
Baking mould (1) for foodstuff, particularly for confectioners such as panettonis and/or pies, the mould (1) being of a one-piece type and being made of paper material, the paper material consisting of a first layer (9) and a second laye...  
WO/2015/024097A1
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods whi...  
WO/2015/025688A1
 A custard-flavored flour paste for baking having an R value (hardness) which is the maximum stress measured by rheometer at 20°C of 28-60 g weight and a shear stress of 70-300 Pa one minute after the start of measurement at a constan...  
WO/2015/025969A1
[Problem] To provide processed brown rice, in which the content of free ferulic acid that contributes to the amelioration of dementia, etc., can be increased, and a fermented food. [Solution] High water pressure-treated processed brown r...  
WO/2015/024999A1
The invention relates to a device for baking or baking off dough pieces (B1, B2), comprising at least one input store (1) and at least one associated feeding apparatus (4) for feeding and storing dough pieces (B1, B2), in particular doug...  
WO/2015/026896A1
An improved system and method to produce a bread or pizza product is disclosed. Bread or pizza products that produced with the system and method are also disclosed. The bread or pizza products are intended for commercial manufacture with...  
WO/2015/024689A1
The present application in particular is related to a method of estimating a humidity level in a steam cooking chamber (4) of a steam cooking appliance (1). The method comprises successively measuring static or guasi-static pressure valu...  
WO/2015/021987A2
A grid cover (1) is disclosed for keeping a cooking grid (6), such as an oven grid, clean during use, said grid cover comprising a sheet of a heat-resistant and greaseproof material, wherein the sheet comprises, in one direction, a plura...  
WO/2015/021987A3
A grid cover (1) is disclosed for keeping a cooking grid (6), such as an oven grid, clean during use, said grid cover comprising a sheet of a heat-resistant and greaseproof material, wherein the sheet comprises, in one direction, a plura...  
WO/2015/022469A3
The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium.  
WO/2015/020114A1
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...  
WO/2015/020660A1
The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die apparatus with multiple channels is disclo...  
WO/2015/019226A3
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/020058A1
 Provided is a confectionery in which a choux paste is made by a production step having no heating function, and choux paste as well as an oleaginous foodstuff such as chocolate are uniformly and stably infused. This invention is a cho...  
WO/2015/019226A2
A packaged baked food item, and a method for forming it, are disclosed. A film is laid over a tray containing moulds and a portion of dough deposited onto the film over each mould. The dough is baked to form an item having a face moulded...  
WO/2015/014665A1
Machine with horizontally oriented cone-rolling devices (5, 15, 35, 58) for producing rolled wafer cones. The cone-rolling devices are arranged one behind the other along a circulatory path in the elongate machine framework (8) and are c...  
WO/2015/017372A1
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French...  
WO/2015/014312A1
A Sachima comprising the following ingredients: 1) 40-82wt%, preferably 42-75wt%, more preferably 55-72wt%of fried dough; 2) 15-50wt%, preferably 18-45wt%, more preferably 22-35wt%of syrup; and 3) optionally 0.1-7wt%, preferably l-6.5wt%...  
WO/2015/014278A1
A noodle maker operating safely comprises a base (1), a stirring cup (2) connected to the base (1), and an upper cover (3) covering the stirring cup (2), and the noodle maker is further provided with a stirring component and a noodle ext...  
WO/2015/010148A1
The invention relates to a device and a method for forming a continuous strip of dough. According to the invention, the device (10) comprises a dough chamber (2) that is limited, in sections, by a delivery strip (3) for conveying dough a...  
WO/2015/012289A1
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...  
WO/2015/011813A1
 Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goo...  
WO/2015/010228A1
Disclosed is an improvement in a production technology and an evaluation system for starch noodles. On the existing basis, the noodle processing technology is optimized, and the optimization and upgrading of processing devices are enhanc...  

Matches 401 - 450 out of 34,727