Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 35,072

Document Document Title
WO/2017/124009A1
The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at lea...  
WO/2017/121790A1
The present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a compositio...  
WO/2017/120983A1
The present invention provides an automated capsule bread machine comprising a frame (10), a capsule penetrating component (30), a top cover (20), a pan (40), a water-adding mechanism, a drive mechanism, a capsule box, and a control unit...  
WO/2017/118233A1
Provided is an automatic machine for deep frying frozen food, comprising a freezer container (101), a food container (1), a food conveyor device (3), a scale device (2), a drive device (5), a deep frying stove (4). The food container (1)...  
WO/2017/116380A1
Caribbean Black Cake/Rum Cake Box Cake made of one fruit mix package, one cake mix package, and one rum mix package to create a box cake kit with three individual packages within a box. The fruit mix package can include a composition of ...  
WO/2017/112563A1
A heat-recovering oven system based on temperature gradient comprises: multiple chambers arranged in a sequence, the chambers configured for operating at various temperatures according to a temperature gradient arrangement that spans the...  
WO/2017/112734A1
The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a pol...  
WO/2017/111293A1
One aspect of the present invention provides: an allergen-free food composition comprising gluten-free starch, hydroxypropyl methyl cellulose, and xanthan gum, while not comprising allergens; and an allergen-free food manufactured from t...  
WO/2017/111573A1
The invention relates to a tortilla cooking apparatus comprising a press consisting of an upper plate (1) and a linearly moving conveyor belt (2) below the plate, as well as a lower rigid surface (16) located below the belt. The upper pl...  
WO/2017/109717A1
The oven comprises: a cooking chamber (1); burner means (13) of a first combustible fluid (F1), substantially aeriform, and a second comburent fluid (F2), substantially aeriform, the burner means (13) being connected to the cooking chamb...  
WO/2017/112660A1
A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Method...  
WO/2017/108335A1
The present invention relates to apackaged ready-to-bake dough product comprising a package having an interior cavity, a supporting base and a groove at the periphery of the supporting base; a raw dough; and a material enclosing, sealing...  
WO/2017/108131A1
The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb ...  
WO/2017/112460A1
A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a f...  
WO/2017/102494A1
The invention relates to a method (700) for operating the cooking device, especially a commercial cooking device cooking device (100; 300; 400; 600) with different operating modes (720, 730, 740), which has at least one heating device (1...  
WO/2017/103808A1
The invention relates to a microbiological process for producing a soluble protein fraction (SPF) from cereal doughs. Also described are a protein fraction obtainable by the process of the invention and its uses for the preparation of a ...  
WO/2017/105210A2
The invention relates to a nutraceutical dough obtained from a mixture of native maize varieties (Chalqueño, blue VC-42 (Bolita), red Cónico), the uses thereof and the production method of same. The typical uses of the dough include th...  
WO/2017/103626A1
A method for producing dough comprising: providing a batter from a fermented dough; fermenting the batter under aerobic conditions by controlling airflow; and admixing the fermented batter with at least flour to form a manufactured dough...  
WO/2017/103214A1
The present invention relates to an improved method for detoxifying gluten proteins from cereal grains which makes it possible to obtain detoxified flours with a reduction of the antigenicity of the toxic epitopes of the gluten proteins ...  
WO/2017/101013A1
Disclosed is a dough-making apparatus, comprising a blanking assembly (10), a dough-rolling assembly (20), and a dough-shaping assembly (300), wherein the blanking assembly (10) is connected to the dough-rolling assembly (20), the dough-...  
WO/2017/106521A1
A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; trans...  
WO/2017/101015A1
Disclosed is an automatic pizza-making machine, comprising a box body (1000), a dough molding assembly (10), a material feeding assembly (20), a baking assembly (30), a product packaging assembly (40), a mechanical conveying assembly (60...  
WO/2017/096447A1
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...  
WO/2017/099599A1
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation o...  
WO/2017/099601A1
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...  
WO/2017/095221A1
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and an alkanoate selected from selected from acetic acid, propionic acid...  
WO/2017/091842A1
The invention relates to a novel device (100) for longitudinal cutting and/or stamping of dough strips, wherein the tool-receiving shaft (4) thereof is mounted rotatably with both of its ends in bearing cheeks (45) arranged vertically di...  
WO/2017/093455A1
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the ...  
WO/2017/089961A1
The present invention describes a method for preparing cereal flours enriched with L-theanine for producing doughs, bread and other foodstuffs, which are also enriched with L-theanine, by transamidation of glutamine residues using transg...  
WO/2017/089625A1
The invention relates to a method for producing gluten- and allergen-free croutons, and to the resulting product. According to the invention, gluten-free cereal flour (40-70%) is mixed with gluten-free vegetable flour (60-30%), and the r...  
WO/2017/086796A1
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and a lactate component, wherein the cinnamate component (CC) and the la...  
WO/2017/085617A1
The machine (1) for the production of filled pasta comprises: a base structure (2); dosing means (19) able to deliver a dose of filling onto a single layer of pasta; folding means (3) of the single layer of pasta supporting the dose of f...  
WO/2017/085064A1
The present invention relates to an oven comprising: -a first chamber and a second chambers, which are separated by separation means -conveyor means for guiding products from the inlet through these chambers to the outlet, -temperature c...  
WO/2017/083915A1
An oven uses an internal impeller to evenly distribute heat within the oven cavity.  
WO/2017/082271A1
[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, color...  
WO/2017/081271A1
In a method and apparatus for production of a foamed, dough-based food product, especially snack products or baked snacks, according to any of the above claims, comprising the method steps of: a) providing a food product matrix to be foa...  
WO/2017/082113A1
Provided are a roll-in margarine for frozen dough and a layered puffed food manufactured using the roll-in margarine, the roll-in margarine having low trans-fatty-acid, and being used together with a dough having a low moisture content, ...  
WO/2017/076812A1
The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the inventi...  
WO/2017/078530A1
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation o...  
WO/2017/078382A1
The present invention provides a turntable-type breadcrumb coating machine characterized by comprising: a breadcrumb coating unit for spreading and fixing breadcrumbs on the front and rear surfaces of pork; an introduction unit for coati...  
WO/2017/077011A1
An apparatus which is designed, in particular, as a baking oven serves to thermally treat goods to be baked. An infrared heating device is arranged above a baking chamber of the apparatus. At least one circulating conveyor belt, on which...  
WO/2017/077554A3
Apparatuses and methods for preparation of breads are described. The apparatuses include a press unit that can receive a dough ball and flatten the dough ball. The press unit includes a top plate and a bottom plate, each of which is in a...  
WO/2017/074238A1
The present invention concerns a flexible baking mold (1), suitable for example for use in the baking of gingerbread houses and similar comprised of a plurality of elements (2) which are suitable for connection to each other whose elemen...  
WO/2017/068558A1
A method and an apparatus for making panigacci (310). The method comprises the steps of prearranging a plurality of dishes in terracotta (200); heating (140) the dishes (200) at a temperature higher than 280-300°C up to make a plurality...  
WO/2017/070544A1
A machine for depositing toppings onto a loaf of dough includes a lower belt assembly, an upper belt assembly and a pair of side belt assemblies. The lower belt assembly includes a lower conveyor belt that rotates in a first direction at...  
WO/2017/068550A1
Ovens and methods for preparing food. An oven includes a cabinet and an oven chamber in the cabinet. A fan is provided for moving gas in the oven. The oven can include a fan scroll housing having multiple fan discharge ducts defining res...  
WO/2017/069144A1
Provided is a method for producing a puffed confectionery coated with a hard candy, the method comprising: (a) a step for preparing a mixture by mixing a hardy candy and an oil; (b) a step for preparing a crushed mixture by crushing the ...  
WO/2017/068271A1
The invention relates to a method for producing a food dough, comprising the following steps: (A) preparing a gel comprising at least starch and maltodextrins diluted in a fluid medium, (B) preparing a foam consisting of one or more food...  
WO/2017/064342A1
The present invention relates to a fermentation-initiating composition for a substrate, which comprises at least one strain of immobilised microorganisms and at least one strain of free organisms in a suspension medium. The present inven...  
WO/2017/066105A1
A grilling appliance is disclosed for preparing various different types of food wherein the food is conveyed through the appliance, from a food insert end of the appliance to a food removal end of the appliance, by means of continuously ...  

Matches 1 - 50 out of 35,072