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WO/2008/030828 |
The present invention is directed to a non-lactose containing food product treated with lactase.
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WO/2008/029672 |
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifica...
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WO/2008/025674 |
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...
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WO/2008/025184 |
The invention relates to a device for the extrusion of viscoelastic materials, in particular pasta. This device has: a filling region for introducing materials or constituents of the materials into the device; a conveying region (10) for...
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WO/2008/025639 |
The present invention relates to an automatic wafer baking apparatus (1 ) for baking wafers from a liquid or pasty dough, said apparatus (1 ) comprising at least two baking moulds (2), each having one pair of top (3) and lower (4) baking...
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WO/2008/026370 |
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...
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WO/2008/021798 |
An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at leas...
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WO/2008/019865 |
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...
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WO/2008/015756 |
A powdery material is fed at a definite rate to the center of a disc, which is rotating at a moderate speed, to form a thin powder layer close to the periphery of the disc. On the other hand, a sprayer rotating at thigh speed is provided...
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WO/2008/016351 |
A grain-based food product comprising a base component and a food inclusion.. The food inclusion can have various textures, colors or flavors which make the grain-based product or cereal more appealing to consumers. Both the base compone...
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WO/2008/014609 |
A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50- 80% and drying the wine grape pomace at a maximum 700C over a time period of 24- 48 ...
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WO/2008/009449 |
The invention relates to a device for processing foodstuffs, which is located in a foodstuff processing area and comprises a housing. Said device also comprises means which absorb at least the heat produced by the processing of the foods...
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WO/2007/149320 |
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the co...
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WO/2007/147565 |
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...
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WO/2007/147835 |
The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and an alpha-amylase catalytic domain.
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WO/2007/144433 |
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...
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WO/2007/144506 |
The present invention relates to a vessel for preparation and physical transformation of foods for an electrical domestic appliance such as a bread-making machine or ice cream maker, said vessel comprising at least two parts (1, 2) that ...
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WO/2007/142539 |
The invention described herein relates to dough mixer and a method of controlling the same. The current drawn by the motor is measureable which equates to the energy being input to a mixing tool attached to a dough mixer and used to mix ...
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WO/2007/141222 |
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of : (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocol...
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WO/2007/138272 |
A method of producing a rubbed fat and flour mixture on an industrial scale, comprises adding flour to a mixing container; adding fat to the mixing container; mixing the fat and flour using one or more motorised mixing implements; and ma...
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WO/2007/137870 |
An apparatus for supplying a single-dose portable express portion of a warm food product that can be eaten keeping it in hand, this warm food product having a stiff edible container (24) and a stuffing with at least one food component se...
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WO/2007/138406 |
Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.
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WO/2007/137578 |
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...
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WO/2007/138790 |
It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a ...
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WO/2007/138620 |
It is disclosed a foodstuff, in particular a pizza cone, in which a hollow structure (2) open at the top has a cone-shaped configuration and is designed to internally hold a suitable stuffing. The structure (2) is made of a flour-based d...
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WO/2007/134480 |
A rotary cake moulding device comprises a fixed frame and a moulding assembly mounted on the fixed frame by a pivot (1). The moulding assembly comprises dies (2) mounted at the end of the moulding assembly, a reciprocating driver connect...
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WO/2007/136598 |
An oven for heating a product is provided. The oven includes a partially enclosed housing (20) with an inlet opening (24) and an outlet opening (25a) and a conveyor (30, 34) to move a product through the housing (20). The oven additional...
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WO/2007/136304 |
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products. The inventive method for producing rusk products is based on using yeast-leavened bread and consi...
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WO/2007/134878 |
The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used.
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WO/2007/134877 |
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
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WO/2007/132123 |
The invention concerns a novel NaCl salt substitute comprising at least one yeast extract, aromatic flour and a low-sodium salt and its use as salting agent. The invention also concerns the use of yeast extract and aromatic flour for mas...
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WO/2007/130070 |
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or les...
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WO/2007/125586 |
By conveniently preparing a mixture in which a liquid is homogeneously dispersed and a mixed kneaded matter having a high viscoelasticity within a shot time, it is possible to produce a mix kneaded product which is excellent in flavor an...
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WO/2007/124583 |
An automatic pizza shaping conveyor device and process of making a pizza are disclosed. The device has a dough machine, a shaping component, a heater and a conveyor. The dough machine receives handmade dough or machine-kneaded dough and ...
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WO/2007/117145 |
The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough It wa...
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WO/2007/114719 |
A dried confectionery meringue formed from a meringue mixture having a pre- drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.
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WO/2007/114129 |
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non...
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WO/2007/113678 |
The present invention relates to a supplement mixture of ingredients naturally rich in vitamins and oligo-elements for gluten-free, cereal-based dietetic food destined for celiacs. The mixture of the invention is applied for both enrichi...
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WO/2007/111433 |
The present invention relates to a scorched rice making device for conveniently making scorched rice without burning it. The scorched rice making device includes an upper pressure plate (10), a lower pressure plate (20), and at least one...
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WO/2007/111536 |
The invention relates to a method for producing a composite shaped confectionery consisting in filling the pans which are suitable to receive confectionery components and embodied in such a way that the shaped parts are provided with com...
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WO/2007/110517 |
The invention relates to a mould element (2) for moulding a culinary preparation. This mould element (2) comprises at least one upright wall (4) encircled, towards its base extremity, by a peripheral lip and releasable fixing means (5) s...
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WO/2007/106941 |
A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crop kernel is a cereal such as wheat. The plant ho...
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WO/2007/108764 |
The present invention relates to the Lactcobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable antibacterial agents in different food prod...
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WO/2007/105947 |
The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-2500C and for a period of time in the range of from 1 to 5 mi...
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WO/2007/104801 |
The invention relates to a device for the automated production of bent and/or knotted pieces of dough, especially in the shape of pretzels. Said device comprises a functional component (FC) having a tool (T) for handling the dough, said ...
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WO/2007/100237 |
A machine 1 to make nixtamalized, corn dough tortillas, totopos or wheat flour tortillas comprising: a feeding and forming module 2, to mill the dough and cut it in a desired shape, a conveyor 17 to transport the dough to a product cooki...
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WO/2007/099506 |
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are esp...
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WO/2007/100179 |
Disclosed is a lactobacillus plantaram SE 1 useful for manufacturing a lactic acid bacterium bread capable of improving a taste and flavor thereof and preventing a helicobacter pylori bacterium through a lactic acid bacterium derived fro...
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WO/2007/093004 |
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...
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WO/2007/090829 |
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...
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