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WO/2010/048487 |
A dough preparing machine for preparing dough is provided. The dough preparing machine includes a dough batching system for assembling dry ingredients, a dough mixing device, and a dough compressing and dividing device. The dough prepari...
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WO/2010/045186 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
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WO/2010/045066 |
A stacked steam oven construction with a nested stacking component is described.
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WO/2010/045186 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
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WO/2010/042825 |
A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-t...
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WO/2010/041477 |
A noodle strip cutting device is provided with a pair of cutting blade rollers (4, 4’, 18, 18’, 44, 44’, 58, 58’) provided with annular grooves (19, 19’, 20, 20’, 41, 42, 43, 60, 61, 62) having two or more different depths an...
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WO/2010/040504 |
The invention is directed to a food manufacturing apparatus comprising a feed system (106) for inputting a plurality of materials, an extruder (102) and a cutting assembly (104). The extruder (104) comprises a pump system and a rotating ...
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WO/2010/040504 |
The invention is directed to a food manufacturing apparatus comprising a feed system (106) for inputting a plurality of materials, an extruder (102) and a cutting assembly (104). The extruder (104) comprises a pump system and a rotating ...
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WO/2010/040504 |
The invention is directed to a food manufacturing apparatus comprising a feed system (106) for inputting a plurality of materials, an extruder (102) and a cutting assembly (104). The extruder (104) comprises a pump system and a rotating ...
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WO/2010/041157 |
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...
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WO/2010/040114 |
There is disclosed a method for removing metal ions from a beverage by exposing the beverage to a porous silica gel functionalized with a metal chelating agent and then later removing the porous silica gel from the beverage. There is fur...
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WO/2010/037824 |
The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporating decorative designs / images, comprising pouring at least two distinct batter compositions on a heated su...
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WO/2010/034061 |
There is a need for new formulations for leavening dough, batter and related baked goods in which phase separation of yeast is minimised. The current invention provides a composition for leavening a dough or batter, the composition inclu...
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WO/2010/033755 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/033755 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/030553 |
The present invention provides methods and compositions for preparing fully-sponge-state batter products.
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WO/2010/029151 |
The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
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WO/2010/027941 |
A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity...
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WO/2010/022721 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022721 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022764 |
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...
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WO/2010/021960 |
Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
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WO/2010/021411 |
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.
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WO/2010/020484 |
Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced bro...
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WO/2010/018232 |
A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are agitated as their coatings expand to prevent ...
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WO/2010/015776 |
The subject matter of the present invention is a fibre- and protein-rich baked product comprising: - flour, and - soluble fibre selected from the group made up of FOSs, branched maltodextrins, inulin, IMOs, TOSs, GOSs, pyrodextrins, poly...
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WO/2010/015554 |
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...
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WO/2010/016400 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2010/017018 |
A dough mixer includes a cabinet and a bowl supported within the cabinet. The bowl includes a bowl body defining an opening through which dough is inserted into the bowl for a mixing operation. An agitator is mounted in the bowl for rota...
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WO/2010/015584 |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
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WO/2010/012909 |
The present invention relates to a device for preparing and cooking for a household electrical appliance, comprising a vessel (20) comprising a substantially horizontal bottom wall (201) and one or more substantially vertical walls conne...
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WO/2010/012663 |
The invention relates to a baking oven with - an oven housing (1), which has a baking chamber (4) for receiving a baking carriage, - a heating device (7, 8), - a fan (5), which generates a flow of a heating medium from the heating device...
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WO/2010/012421 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
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WO/2010/012663 |
The invention relates to a baking oven with - an oven housing (1), which has a baking chamber (4) for receiving a baking carriage, - a heating device (7, 8), - a fan (5), which generates a flow of a heating medium from the heating device...
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WO/2010/014006 |
Assembly for subjecting dough pieces to a dough treatment, comprising: a number of storeys (2, 3, 4, 5) situated above one another for placing a number of carriers (6) for the dough pieces (61), wherein each storey is provided with an in...
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WO/2010/012882 |
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and e...
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WO/2010/010463 |
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...
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WO/2010/011330 |
A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the su...
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WO/2010/009617 |
A multifunctional bread toaster includes a shell body, a box body (3) in the shell body, and an upper cover mounted on a top part of the shell body. The upper cover, the box body (3) and the shell body surround an enclosed manufacturing...
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WO/2010/010463 |
A method of glycosylating a lipid having a free hydroxyI group, the method comprising contacting said lipid with a source of monosaccharide moiety and a transglycosidase enzyme, is disclosed. In particular, a method for in situ productio...
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WO/2010/009519 |
The invention generally refers to an ovenware (100) to cook food. More specifically, the invention refers to an ovenware having particular characteristics which improves the baking process of loaf. Ovenware (100) having a first lateral w...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/006778 |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...
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WO/2010/006403 |
A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in ...
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WO/2010/009464 |
Provided herein are gluten-free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises glute...
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WO/2010/006404 |
A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior ba...
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WO/2010/006598 |
Food treatment appliance, in particular cooking appliance, for subjecting at least one product to be cooked to the action of hot air and/or steam, having at least one burner for burning fluid fuel so as to produce combustion gases, where...
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WO/2010/005419 |
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...
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WO/2010/004359 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...
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