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Matches 1 - 50 out of 37,549

Document Document Title
WO/2020/181502A1
A production line for environmentally friendly edible tableware. The production line comprises: a control system (1), a baking mould (2), and a stirrer (3), a rolling feeder (4), a die-cutting forming machine (5), a transfer device and a...  
WO/2020/182458A1
The present invention relates to a cooking device (1) comprising a cooking cavity (2) wherein the foodstuffs to be cooked are placed; a body (3) in the form of a box with the front side open which surrounds the cooking cavity (2); a pane...  
WO/2020/183217A1
This patent application describes a mixer (1) for food products that comprises a support frame (2), a rotating tank (3) for containing a mixture, a rotating mixing member (4) for mixing the mixture, rotating means (5a, 5b) configured for...  
WO/2020/182879A1
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.  
WO/2020/182703A1
The invention relates to a softener (1) comprising an enclosure for moistening rice cakes which comprises: - a moistening bench (4) comprising at least one support means provided for the running of a conveyor belt, said moistening bench ...  
WO/2020/185232A1
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...  
WO/2020/182915A1
The present invention relates to a dry mix for the preparation of a potato-based puff pastry, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granule...  
WO/2020/181331A1
The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to f...  
WO/2020/177431A1
A preparation method for a Hericium erinaceus highland barley biscuit, comprising: crushing and sieving a Hericium erinaceus dry article and highland barley that has been subjected to impurity removal, cleaning and drying, extruding and ...  
WO/2020/181012A1
The present disclosure relates to optically transparent plant-derived products that are capable of dissolution in water.  
WO/2020/109862A9
This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The ...  
WO/2020/178356A1
There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inn...  
WO/2020/150576A3
An apparatus, system, and method are described for automating preparation, such as perforation, of a food product. In some embodiments, a food preparation apparatus generally includes a spindle having a set of pins to piercingly engage t...  
WO/2020/179383A1
The purpose of the present invention is to provide a method for manufacturing a packaged frozen food product, a food packaging film, and a packaged frozen food product with which, when unsealing packaging after thawing a frozen food prod...  
WO/2020/174120A1
A food composition prepared from quinoa material and optionally at least one other gluten-free plant material is disclosed, wherein the amount of quinoa material in the composition is at least 1% (w/w).  
WO/2020/174258A1
The present invention relates to an edible drinking straw made from natural ingredients, where a batch of premix powder comprises 50-75 wt% wheat flour, 4-14 wt% com flour, 5-15 wt% oat flour, 8-18 wt% sweetener, and 0.1-3 wt% on-demand ...  
WO/2020/172839A1
A low-fat, high-fiber food product, comprising, in parts by weight, 100-180 parts of broccoli, 130-250 parts of quinoa, 30-50 parts of high-gluten flour, 30-50 parts of egg white, 5-10 parts of yeast, 40-70 parts of oats, 10-30 parts of ...  
WO/2020/172841A1
Disclosed in the present invention are a formulation of an Agriophyllum squarrosum biscuit and a preparation method therefor. The formulation comprises Agriophyllum squarrosum powder, low-gluten flour, yeast, pumpkin powder, fried Agriop...  
WO/2020/170252A1
The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a gr...  
WO/2020/170281A1
A mold for making fresh filled pasta, in particular for making ravioli, comprising a frame (20), which includes a shaped body (8) fixed to a lid (9) by means of fixing means. A smooth roller (7) and a forming roller (11) are mounted on t...  
WO/2020/169984A1
The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manuf...  
WO/2020/169545A1
The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with ...  
WO/2020/170016A1
The present disclosure relates to the field of food processing and preparing systems. The system disclosed is able to perform both food processing and food preparing operations. The system comprises a pair of cooktops and a food preparin...  
WO/2020/145930A3
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...  
WO/2020/171508A2
The present invention relates to an ultrasonic bread cutter and, more specifically, to an ultrasonic bread cutter, which converts high-frequency electrical energy into mechanical energy by means of an ultrasonic unit so as to cut bread b...  
WO/2020/166652A1
A baked dough food according to the present invention comprises 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol. The baked dough food preferably also contains 1 to 30 mass% of a sugar. The ...  
WO/2020/165896A1
Provided herein novel edible decoration sheets for decorating cakes and other edible media, having an extra-strength, greater stability, longer shelf life and better appearance. Provided herein are methods for producing the same.  
WO/2020/165609A1
The present invention relates to a device for ejecting items from a cake and a method of assembling the device. The device comprises a tube for receiving the items, a moveable member disposed within the tube, a spring configured to urge ...  
WO/2020/161251A1
A frozen confection shaped bakery item dough composition comprising: from 10.0 wt% to 30.0 wt% water; from 5.0 wt% to 35.0 wt% sugar; from 4.0 wt% to 25.0 wt% fat; and, from 35.0 wt% to 60.0 wt% flour. A frozen confection shaped bakery i...  
WO/2020/163633A1
A cooking apparatus (10) and method of using same are disclosed utilizing forced convection and radiant heating cooking. In one embodiment, the cooking apparatus (10) includes an oven housing (12) defining a cooking chamber (14), a circu...  
WO/2020/161491A1
There is provided an ovenable, fold-flat baking container assemblage from a flat unassembled form into an assembled form, the container comprising a flat base (1) and at least one side wall member (20). The base has a main base portion (...  
WO/2020/157336A1
A dough making apparatus (10) is disclosed that is configured to produce dough having a reduced starch content without compromising the desired moisture content of the dough. The dough making apparatus (10) comprises a kneading chamber (...  
WO/2020/077331A3
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/097311A3
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...  
WO/2020/132217A3
A seasoning composition comprising one or more additives, a base, and a dried acid. The base and the dried acid have an effervescent effect when added to a quantity of water to improve the desirability of a recipe, increasing the breakdo...  
WO/2020/132241A3
Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining...  
WO/2020/150780A1
A cooking appliance (100) including: a hollow body (102) having an interior (110) to receive a product to be cooked, the body (102) having an opening (112) via which product to be cooked can be moved relative to the interior (110); a doo...  
WO/2020/147304A1
A charcoal type barbecue grill having an intelligent oxygen supply system, comprising: a grill body (1), a charcoal pan (3), a grilling grate (5), an intelligent oxygen supply system, and an oil isolation pan (4). The charcoal pan (3) is...  
WO/2020/150576A2
An apparatus, system, and method are described for automating preparation, such as perforation, of a food product. In some embodiments, a food preparation apparatus generally includes a spindle having a set of pins to piercingly engage t...  
WO/2020/148963A1
The present invention addresses the problem of providing a method for producing a flavor oil having a burnt cheese flavor, said flavor oil being capable of imparting a roasted cheese-like fragrant flavor or enhancing a cheese flavor when...  
WO/2020/147062A1
An edible spoon baking mold, comprising: an upper mold (1), a lower mold (2) and an upper mold pressing plate (3), wherein the upper mold (1) is arranged between the lower mold (2) and the upper mold pressing plate (3), a spoon-shaped pr...  
WO/2020/144506A1
A method to produce alimentary pasta comprises a step of preparing a predetermined quantity of alimentary pasta and a step of shaping a cylindrical body defining a cavity with the pasta; the method further comprises a step of preparing a...  
WO/2020/144361A1
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strai...  
WO/2020/145371A1
The purpose of the present invention is to provide a method for modifying a starch-containing food. The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase d...  
WO/2020/146184A1
A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepar...  
WO/2020/145930A2
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...  
WO/2020/142285A1
An infrared oven comprises an oven chamber in which food is cooked, a conveyor extending through the oven chamber and moveable to transport the food through the oven chamber, and a heating zone defined by a pair of movable infrared heati...  
WO/2020/141104A1
The cooking utensil (1) in question includes a roller (3) having protrusions (30, 31) that can be used to cut and/or mark dough before cooking. According to the invention, the roll (3) comprises: - at least one plate (6) made from an ela...  
WO/2020/112046A3
The present invention, relates to a a production assembly for an edible product, particularly a cookie comprising an extruder (2) consecutively co-extruding closed filled dough (30) pieces from a viscous inner filling (34) with an outer ...  
WO/2020/136299A1
A pancake with high protein content is described, between 10-45% by weight, and comprising at least egg white protein. The concentration in egg white protein is greater than 5%. The pancake is adequate as a food supplement in low-calorie...  

Matches 1 - 50 out of 37,549