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WO/2012/015303 |
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt% of vegetable protein, optionally homogenise the...
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WO/2012/016022 |
Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodime...
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WO/2012/012387 |
Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.
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WO/2012/010592 |
The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desira...
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WO/2012/010593 |
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzy...
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WO/2012/008309 |
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...
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WO/2012/006435 |
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a lay...
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WO/2012/006431 |
A tactile sensor, computer readable medium, methods of using and manufacturing the tactile sensor, and methods and apparatuses for processing the information generated by the tactile sensor. The tactile sensor includes a planar optical w...
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WO/2012/005753 |
An edible bread cup and an apparatus and method for making edible bread cups is disclosed. The apparatus for molding and baking dough into an edible cup has a top and a bottom molding sheet. The bottom molding sheet has several cup- shap...
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WO/2012/003787 |
Disclosed is a novel oven comprising mainly a motor (7), a body (1), connecting rods (3, 4), an electric heating tube (6) and a heating plate (5). The upward and downward movement of the electric heating tube inside the oven is driven by...
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WO/2012/000953 |
The present invention relates to a method for providing a cooked muitslayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a m...
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WO/2012/003058 |
A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device, but can utilize only a substa...
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WO/2012/000965 |
The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove th...
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WO/2011/161070 |
The invention relates to a household appliance for preparing foods, comprising a cooking chamber (2), which is defined by walls (3 to 5, 11) of a muffle (6) and in which steam is present during operation of the household appliance (1), w...
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WO/2011/161444 |
This invention relates to an apparatus for cutting a foodstuff into portions, and a method of portioning foodstuffs. A cutting apparatus (1) for foodstuffs (14) comprises a support surface (20) for supporting a foodstuff (14), a retainin...
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WO/2011/160428 |
A compounded fresh-kept flour product production line, which includes beater(1) orderly connected with mixer(2), discharging machine and manual cutting platform(3), kneading machine(4) and sheet conveyor or manual conveying platform(5), ...
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WO/2011/162465 |
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...
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WO/2011/161410 |
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...
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WO/2011/162207 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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WO/2011/158944 |
Disclosed are an apparatus and a method for treating a fine noodle, which can produce an instant noodle having a short noodle length. The apparatus for treating a fine noodle comprises a cutting unit which has a rotary blade and can cut ...
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WO/2011/158267 |
An integrated device for the preparation of ice cream cones and wafers in small quantities, especially suitable for being associated with a loose ice cream refrigerating counter.
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WO/2011/155831 |
The invention relates to a device for kneading foodstuffs. The device comprises a container < (1) > having a container wall < (3) >, which container comprises at least one rotary shaft < (5,7) > extending substantially in the longitudina...
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WO/2011/155737 |
The present invention relates to a filler-extruding-type apparatus for forming rounded rice cake sticks comprising: a filler extrusion nozzle; a filler extruder; a cutter; a controller; and a monitor. The filler extrusion nozzle comprise...
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WO/2011/155363 |
Provided is a food product production apparatus which has a simplified structure and overall is compact in comparison with a conventional food product production apparatus, and also provided is a food product production method which can ...
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WO/2011/154529 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
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WO/2011/156010 |
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release...
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WO/2011/155385 |
The present invention provides a unique food dough mixer in which the clearance between the internal side surface of a rotating bowl and the side part of a stirrer and the clearance between the internal base surface of the same rotating ...
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WO/2011/155737 |
The present invention relates to a filler-extruding-type apparatus for forming rounded rice cake sticks comprising: a filler extrusion nozzle; a filler extruder; a cutter; a controller; and a monitor. The filler extrusion nozzle comprise...
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WO/2011/151096 |
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...
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WO/2011/151331 |
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.
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WO/2011/151096 |
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...
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WO/2011/144214 |
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....
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WO/2011/143697 |
A tin liner (10) comprising a portion (22) sheet (16) of material having a first longitudinal side (24) and a second longitudinal side (25) and a plurality of transversely extending elongate strips (26) extending from the second longitud...
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WO/2011/144191 |
The invention relates to a device for forming substantially straight, in particular wound, croissant dough pieces (36) in a U-shaped or annular form, comprising a gripper unit (09), wherein the gripper unit (09) comprises: a gripper carr...
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WO/2011/146442 |
Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process....
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WO/2011/146867 |
A conveyor belt for use in a conveyor oven used to cook food products. The conveyor belt includes a plurality of spiral members each coupled to one another by a plurality of laterally extending cross supports and where the ratio of the p...
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WO/2011/142439 |
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...
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WO/2011/140621 |
An arrangement for a pizza oven with a carousel with swivelling refractory stones essentially consists of a pizza oven (1) with a carousel (2) that moves in the longitudinal direction and has two planes (A and B) in which the refractory ...
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WO/2011/143520 |
Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use the...
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WO/2011/142806 |
A commercial toaster apparatus having a "quick start" feature that nearly instantly changes from a "standby" mode to a "toasting" mode. The "quick start" mode is provided by changing the circuitry of some of the quartz heating elements f...
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WO/2011/141951 |
Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery...
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WO/2011/140423 |
An industrial or commercial baking tray that includes a baking surface; a walled portion surrounding the baking surface and formed integrally therewith; and a contoured reinforcing band positioned around the perimeter of the walled porti...
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WO/2011/140212 |
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increas...
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WO/2011/139906 |
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...
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WO/2011/138303 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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WO/2011/138526 |
The present invention relates to a food mixer on a stand. Such a mixer notably comprises a base, a head (6) that can rotate relative to said base, and a mixing bowl (5) resting on a system comprising one or more fixed arm(s). This mobili...
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WO/2011/135346 |
An oven (10) comprises a plurality of oven forming arrangements (12) disposed in cooperation with one another to provide a main body (15) of the oven. At least one of the oven forming arrangements comprises an insulating arrangement (50)...
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WO/2011/136885 |
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...
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WO/2011/136885 |
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...
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WO/2011/136360 |
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...
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