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WO/2011/082774 |
The invention relates to a waffle, which, starting from a dough, is baked in a baking mold, preferably designed as a waffle iron, so as to be firm and dimensionally stable, wherein the residual moisture content of the baked waffle is les...
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WO/2011/082776 |
The invention relates to a mixing device (29) comprising a frame (31), a cylindrical mixing container (32) that is open toward the top, and a single-shaft agitator, the vertically arranged agitator shaft (36) of which extends into the mi...
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WO/2011/084978 |
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
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WO/2011/083903 |
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...
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WO/2011/082776 |
The invention relates to a mixing device comprising a frame, a cylindrical mixing container that is open toward the top, and a single-shaft agitator, the vertically arranged agitator shaft of which extends into the mixing container from ...
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WO/2011/084338 |
A system for separating a cluster of interconnected food products (138) is disclosed. The system includes a first conveyor (18), a second conveyor (20), a suction subsystem (166), and a sensor (134). The first conveyor (18) includes a di...
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WO/2011/080098 |
The present invention relates to an oven (1 ) comprising a cooking chamber (2) wherein the cooking process is performed, a heater (3) that provides foodstuffs placed into the cooking chamber (2) to be cooked, a thermostat (7) that contro...
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WO/2011/081964 |
A stencil assembly (12) for use in depositing filling onto wafers includes a stencil tube (46) defining a lengthwise passage (47) for flow of filling, the stencil tube (46) including an outer surface (50), and at least two axially spaced...
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WO/2011/076224 |
The invention concerns a bread which is made of fine wheat bran (51 %), white flour (49%) and additionally small amounts of yeast, sugar, salt, vanilla and orange essence.
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WO/2011/078050 |
There has been required a proofed frozen bread dough which can be baked to give a bread having good appearance, good texture and good taste, and can be stored and transported in a minimized space, thereby contributing to the reduction of...
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WO/2011/073115 |
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated w...
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WO/2011/074730 |
The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed ...
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WO/2011/072925 |
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...
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WO/2011/073579 |
The invention relates to a device (1) for cooking and serving a food preparation including at least one food product, in particular an animal product, said device (1) comprising a plurality of removable containers (2) for containing such...
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WO/2011/074427 |
The disclosed automatic bread maker (1) is provided with a temperature detection unit that can detect at least one of: the outside air temperature, the temperature of the container into which bread starting materials are added, the tempe...
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WO/2011/075182 |
A food processing system comprising: a shelf, tray or receptacle (10) for holding a selected food material (32), the shelf, tray or receptacle (10) having a mounting surface (19) for mechanically receiving and retaining a selected food m...
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WO/2011/072441 |
An energy-saving and environment-friendly baking oven comprises an oven body (10). The oven body is a hollow casing including a first end (200) and a second end opposited to each other. The top or side of the hollow casing is provided wi...
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WO/2011/070101 |
The present invention relates to isolated polypeptides having xylanaseactivity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucl...
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WO/2011/068902 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/068902 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/067733 |
In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells ...
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WO/2011/067313 |
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.
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WO/2011/066423 |
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...
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WO/2011/064146 |
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...
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WO/2011/063473 |
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...
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WO/2011/066436 |
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...
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WO/2011/066436 |
This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particu...
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WO/2011/066423 |
This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain...
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WO/2011/063841 |
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...
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WO/2011/065273 |
Disclosed is an automatic bread maker equipped with a container into which bread starting materials are added, a main body that accepts the aforementioned container, and a control unit that performs a bread-making process once the aforem...
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WO/2011/062507 |
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...
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WO/2011/062892 |
This application relates generally to dough mixers and more particularly to a dough mixer including a mixing bowl with refrigeration/cooling jacket flow channels. Furthermore, the refrigeration/cooling jacket flow channels include curved...
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WO/2011/060680 |
A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate and residual low-moisture starch. It ...
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WO/2011/063219 |
A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one l...
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WO/2011/061245 |
A machine (1) is described for automatically producing a granular food product obtained starting from granules of grain semolina, comprising a plurality of consecutive motorized rotating mixers (3) with vertical rotation axis which each ...
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WO/2011/058220 |
The present invention relates to a method of treating rye, wherein bran, flour or other fraction containing nutritional fibre is separated from wholemeal rye or polished rye grains, after which the separated fraction is treated by fermen...
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WO/2011/057987 |
The invention relates to a product comprising acidic magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, that can be produced by means of dehydrating an aqueous solution or suspension of a ma...
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WO/2011/058698 |
Provided is a device whereby a step for fermenting or cooling foodstuffs transported on a conveyor can be added without drastically changing a foodstuff transport pathway using an existing conveyor. A tray (TR) received from an upstream ...
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WO/2011/054269 |
A frying and baking machine with improved handle structure is provided. The frying and baking machine comprises an upper shell (10), a lower shell (20), an upper baking plate (30) and a lower baking plate (40). The front portion of the l...
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WO/2011/052012 |
A noodle making machine provided with: a casing comprising a cylindrical body; a screw; a nozzle body; a joining member; a hopper; and a drive device. The nozzle body has a large number of holes each tapered toward the exit thereof. Enga...
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WO/2011/053793 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/053793 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/051610 |
The invention relates to a meal substitute containing nutrients comprising energetic and nutritional intake. Said meal substitute takes the form of a combination of a bread- or cake-type food 5 to be cooked and a spread- or cream-type co...
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WO/2011/050746 |
An oven with functions of airing and refrigeration comprises a barbecue subassembly, a D-stove assembly, an airing assembly, a freeze assembly, a controller for controlling above assemblies and a heat insulator. Said oven also comprises ...
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WO/2011/052970 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/050426 |
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...
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WO/2011/050426 |
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...
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WO/2011/051062 |
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embo...
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WO/2011/052970 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/050122 |
Disclosed are methods of making flaked shortening compositions, flaked shortening composition prepared using the disclosed methods, and dough compositions incorporating the flaked shortening compositions. The methods comprise the steps o...
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