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Matches 1 - 50 out of 37,906

Document Document Title
WO/2021/039473A1
Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation o...  
WO/2021/037444A1
A once-through baking oven for continuous baking operation has a plurality of oven modules with module baking space sections which together form a once-through baking space. A baking material conveying device 5 serves for the continuous ...  
WO/2021/041118A1
Provided herein are a food mold for use in food processing and a method for food processing using the food mold. The food mold includes a bottom portion, a sidewall and a protruding structure. The bottom portion includes a peripheral edg...  
WO/2021/035361A1
The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural ...  
WO/2021/036123A1
A high-temperature-resistant long service life oven lamp and a use method use therefor. Said oven lamp comprises a lamp body (2), a housing (3) being provided outside the lamp body (2), a slit (4) being provided between the lamp body (2)...  
WO/2021/041649A1
In a latent heat controlled toaster and process of toasting, the toaster includes at least one heating element. A controller receives electrical measurements including at least one of a voltage or a current and calculates a power deliver...  
WO/2021/037994A1
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...  
WO/2021/034980A1
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.  
WO/2021/034204A1
The present invention relates to a biscuit enriched with cereals of the genus Chenopodium, preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, which comprises between 26.5 to 28 mg of iron per every 1...  
WO/2021/034561A1
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.  
WO/2021/032832A1
The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products ...  
WO/2021/030895A1
The present invention patent description relates to drinking straws for sucking liquid beverages and the manufacturing method thereof, forming an edible, biodegradable and natural product without gluten or any chemical substance harmful ...  
WO/2021/029400A1
According to the present invention, a food mold and a mold having an original design are manufactured more quickly. A manufacturing method for a food mold or a mold is characterized by comprising a formation step for controlling a laser ...  
WO/2021/030652A1
Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal struc...  
WO/2021/030601A1
A system for dispensing an edible confection includes an elongate edible gummy confection having a first end and a second end. The dispensing system includes a cutting assembly and a housing. The housing includes an inner chamber adapted...  
WO/2021/028920A1
A food machine including, a food machine base and an upstanding pedestal extending upwardly from the base. The food machine further includes at least two compartments where each compartment receiving at least one food item where one comp...  
WO/2021/028507A1
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...  
WO/2021/029345A1
[Problem] To provide a food production apparatus, rotation method, and food production method, which rotate a food material workpiece stably and accurately by a desired angle. [Solution] A food material workpiece W is held between a firs...  
WO/2021/024281A1
The invention relates to a stamp (1) to be used during the production of a bread product to impress a mark visible by a consumer on said product. The stamp comprises a steel plate (2) reversibly connected to an aluminum block (4) in whic...  
WO/2021/023767A1
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein...  
WO/2021/023800A1
An automated sandwich lidding tool is provided and comprises means for placing one slice of bread on top of another.  
WO/2021/024137A1
An apparatus (1) for rising food doughs comprises: a dough-rising compartment (10) having an internal space (V) and configured to contain the food doughs; a thermal conditioning system (30), associated with the dough-rising compartment (...  
WO/2021/023852A1
The invention relates to a kneading machine (1) for food doughs, comprising a kneading machine frame (2) with a lower part (4) and a head section (3), which can be moved in respect of the lower part (4) between a lower operating position...  
WO/2021/018334A1
The invention relates to a cookie molding machine that is improved with respect to maintainability, hygiene and ergonomics. For this purpose, a cookie molding machine according to the invention has a removable belt cassette for a conveyo...  
WO/2021/020183A1
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...  
WO/2021/020120A1
The present invention relates to: a starch composition for pies which can improve the texture of pies; a pie composition; a pie dough containing the same; a pie dough production method; a pie production method; and the like. In the prese...  
WO/2021/019252A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2021/019481A1
An apparatus for the thermo-forming and/or thermo-adhesive bonding of semi-finished products comprises: an oven (6) having walls (8, 9, 11, 12) delimiting a chamber (13) configured for housing at least one semi-finished product (4); devi...  
WO/2020/070394A4
The invention relates to a piping multi-tube intended for food preparations. More particularly, the invention relates to an adaptable modular device on a piping bag, a siphon, a pressure piston or a baking nozzle, providing for simultane...  
WO/2021/016643A1
The invention relates to a device for applying scatterable material, in particular poppy or sesame, to the bottom of pieces of dough, comprising: a covering belt (2) for transporting the pieces of dough from a dough receiving point (6) t...  
WO/2021/020545A1
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by ...  
WO/2021/021208A1
A method of testing flour to determine whether sufficient non-native alpha amylase is included in the flour is described. The method uses viscoanalysis, and provides rapid results suitable for providing guidance on adjusting the levels o...  
WO/2021/021899A1
A system is provided for heating food. The system includes a housing and a slot, where the slot extends in a direction from the top to the bottom. The system also includes heating elements adjacent the slot. A lever is provided along one...  
WO/2020/257801A3
Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is expo...  
WO/2021/020216A1
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...  
WO/2021/019388A1
A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce,...  
WO/2021/019289A1
The present invention concerns the preparation of a food product from waste from the beer production process.  
WO/2021/014118A1
A modular dome structure (5) for a masonry oven, which includes a plurality of interlocking wall modules (60) abutting one another to form a wall of the dome and a base (7) upon which the wall modules are mounted. Each wall module (60) i...  
WO/2021/016209A1
This invention relates to devices that cook tortillas. Previously, taco shell molds did not offer a hands-free solution to cook a single or multiple taco shells at the consumer level. Embodiments of the present invention use a taco shell...  
WO/2021/013936A1
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...  
WO/2020/196300A9
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...  
WO/2021/009151A1
The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic...  
WO/2021/009472A1
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...  
WO/2021/005760A1
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...  
WO/2021/004840A1
There is disclosed a method of cooling a heating apparatus comprising a heating chamber. The method comprises accumulating condensate in the heating chamber, monitoring a pressure in the heating chamber, and controlling the pressure in t...  
WO/2021/007050A1
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...  
WO/2021/006409A1
The present invention relates to a health functional food product prepared by fermenting a dough containing whey. More specifically, the present invention relates to a health functional bakery product prepared by the steps comprising : p...  
WO/2021/001784A1
A de-epitoped alpha gliadin is provided. Methods of generating same and uses thereof are also provided.  
WO/2021/000060A1
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  

Matches 1 - 50 out of 37,906