| Document |
Document Title |
|
WO/2013/068677 |
In order to mould food products having at least one impression in relief, which is recessed and/or protrudes, the invention provides a moulding device (2) having at least one interface (3) which is disposed, removably or permanently, in ...
|
|
WO/2013/068139 |
The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition me...
|
|
WO/2013/067347 |
A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutica...
|
|
WO/2013/061061 |
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...
|
|
WO/2013/060486 |
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...
|
|
WO/2013/062113 |
Provided is a plastic oil/fat composition comprising 30 to 100 wt% oil/fat. The plastic oil/fat composition is obtained from palm oil as the primary starting material. A palm oil-derived liquid oil, wherein the SU2/UUU weight ratio is 1....
|
|
WO/2013/057727 |
A method for the preparation of solid food products, in particular snacks or pasta. The method comprises the following steps: 1. mixing of flour and water; 2. formation of the dough; 3. extrusion of the dough; 4. drawing of the dough; 5....
|
|
WO/2013/058309 |
The present invention relates to a bread which is low in protein and fine in texture, and more particularly, to a bread which is soft. A method for manufacturing a low protein bread of the present invention comprises a filler material ma...
|
|
WO/2013/059080 |
An oven includes a cooking chamber configured to receive a food product, a user interface configured to display information associated with processes employed for cooking, first and second energy sources, and a cooking controller. The fi...
|
|
WO/2013/057211 |
The present invention relates to an oven (1) comprising a cooking chamber (2) wherein the cooking process is performed, a casing (3) surrounding the cooking chamber (2), an opening (4) arranged at the base of the casing (3), a receptacle...
|
|
WO/2013/053821 |
The invention relates to a food-handling apparatus, in particular to a deck oven, and to a method for moving a door (14) of such an apparatus. The invention addresses the problem of providing a food-handling apparatus which has a door (1...
|
|
WO/2013/054309 |
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose...
|
|
WO/2013/053820 |
The invention relates to a food-handling apparatus and in particular to an oven, for example a deck oven, having one or more closure shutters (doors) which are mounted such that they can be pivoted about a horizontal axis. The invention ...
|
|
WO/2013/053818 |
The invention relates to a food-handling apparatus and in particular to an oven, for example a deck oven, having a plurality of closure shutters (doors) which are mounted such that they can be pivoted about a preferably horizontal axis. ...
|
|
WO/2013/052828 |
The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characterist...
|
|
WO/2013/050866 |
A device to mold and cook a food product (50) comprises at least a mold (12) and at least a molding member (16). The mold has a cavity (14) in which to place on each occasion at least the uncooked dough. The cavity (14) is delimited exte...
|
|
WO/2013/050960 |
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food ...
|
|
WO/2013/051561 |
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...
|
|
WO/2013/051388 |
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...
|
|
WO/2013/049337 |
Baked food products prepared using a carbonated liquid in combination with a dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked foo...
|
|
WO/2013/045175 |
The invention relates to a heating system (2) for heating carriers for baked goods, in particular baking trays (6), in a housing of an automatic baking machine installation (1). The heating system (2) has a plurality of gas-operated burn...
|
|
WO/2013/049040 |
A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food (502) that is at least partially cooked and at least one seasoning powder (506). The snack food (502) is placed in a coating contain...
|
|
WO/2013/045059 |
The invention relates to an extruder (10) which has an extruder housing (11), in which a screw conveyor (23) is located. The extruder housing (11) is located on a support structure (14) that has a housing-type casing. According to the in...
|
|
WO/2013/043307 |
A mold-tool system (100), comprising: an electrically-resistive heating element (102), and a component (104) having, at least in part, an anodized aluminum material coupled to the electrically-resistive heating element (102).
|
|
WO/2013/043659 |
Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for ma...
|
|
WO/2013/037604 |
The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food p...
|
|
WO/2013/037602 |
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of ...
|
|
WO/2013/037665 |
The invention relates to a vanillin composition in liquid form, which contains vanillin, ethylvanillin, and at least one solvent other than methanol, wherein the solvent is present in an amount of at least 40 wt % relative to the total w...
|
|
WO/2013/037682 |
The invention relates to a device for receiving products to be heated and/or baked in an oven, comprising at least one receiving portion for at least one product to be heated and/or baked. The aim of the invention is to provide a device ...
|
|
WO/2013/037603 |
The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an ether thereof. A further embodiment of the invention relates to a method for coloring a surface o...
|
|
WO/2013/036782 |
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when com...
|
|
WO/2013/036190 |
A process for treating a hardwood black liquor from the manufacturing of hardwood pulp in order to precipitate calcium compounds present in the liquor wherein the process comprises the steps of; providing a hardwood black liquor from the...
|
|
WO/2013/032318 |
the invention relates to a reduced fat bakery emulsion comprising 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-88 wt.% of water; • 5-40 wt...
|
|
WO/2013/030611 |
The invention relates to a fatty composition that, when applied in a spongy and doughy state, in the production of cracker or soda-type biscuits, imparts a higher level of breaking resistance to the final product, in addition to more vol...
|
|
WO/2013/030627 |
The invention relates to a fibre-rich composition containing 30 to 50% celluloses, 10 to 30% aleurones, 10 to 30% carbohydrates and 10 to 30% cereal germs originating from cereals selected from wheat, corn, rice and sorghum.
|
|
WO/2013/029917 |
Lid (100) of a bread machine (200) comprising an exterior wall (110) able to close an upper part of a cooking space (250) of the bread machine (200), characterized in that it comprises an interior second wall (120) which comprises an int...
|
|
WO/2013/028071 |
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: - maltogenic amylase in an amount of 750-75,000...
|
|
WO/2013/028617 |
The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. ...
|
|
WO/2013/026785 |
The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture conte...
|
|
WO/2013/028180 |
A method of baking a product including providing an oven with one or more baking zones; measuring static pressure in one or more of the baking zones; and controlling the static pressure in one or more of the baking zones with exhaust fan...
|
|
WO/2013/024152 |
The invention relates to a baking plate for baking ovens for producing baked goods, such as soft waffles, crisp waffles, pancakes, and the like, characterized in that the baking plate (9, 10) has a carrier plate (11, 12) and one or more ...
|
|
WO/2013/025606 |
Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liq...
|
|
WO/2013/024056 |
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...
|
|
WO/2013/024503 |
A bread removal device that can remove bread from a baking mold such that the shape of the bread is not damaged and operating precision is not reduced is achieved by a simple structure. A bread removal device (101) is provided with a mou...
|
|
WO/2013/020893 |
The method according to the invention for pasteurizing part of a surface of a foodstuff comprises a step of controlling the temperature of at least part of the foodstuff surface to a first temperature below a pasteurization temperature, ...
|
|
WO/2013/016782 |
The present invention relates to a conveyor belt for automatic spraying that optimises the application of an anti-mildew product (external preservative) to food products such as bread, pizza, cakes and hamburgers, inter alia, in order to...
|
|
WO/2013/017377 |
The invention relates to a mould for a food item, comprising at least a first wall (2) and a second wall (3) mounted on the first wall (2) in order to delimit a moulding space (V) for moulding a food product. The first wall (2) comprises...
|
|
WO/2013/017911 |
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...
|
|
WO/2013/017978 |
A kitchen household appliance for preparing cold and hot food comprises a housing (1) which encloses an electric motor and is provided with a control panel (2), an inner space of the housing (1) being closed by a cover (3) and a metal co...
|
|
WO/2013/017958 |
The present invention relates to a method for manufacturing a frozen preparation for a sweet souffle, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a sweet souffle from a frozen pre...
|
