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Matches 1 - 50 out of 34,914

Document Document Title
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/2017/074238A1
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 ...  
WO/2017/066104A1
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 ...  
WO/2017/066637A1
In one embodiment, an apparatus having a bottom board and a top board is used to make pita-enveloped falafel products. The bottom board has an array of apertures and the top board has a corresponding array of matching projections. Falafe...  
WO/2017/060129A1
The invention relates to a baking oven with a baking chamber and at least one rack which is provided in the baking chamber for baking goods and comprises at least two baking zones. Each of the at least two baking zones comprises at least...  
WO/2017/060165A1
Liquid leavening products with increased shelf life and stable fermentation power can be obtained by addition of enzymes having amylase activity, such as active malt flour, amyloglucosidase and/or alpha-amylase, to the liquid leavening a...  
WO/2017/062512A1
The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%), or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining ...  
WO/2017/060798A1
A grilling machine is described, which comprises a base body, a plate, arranged on the base body and defining a cooking surface whereon foods to be cooked are laid, and heating means operationally associated with the plate for heating th...  
WO/2017/059508A1
The present invention relates to an emulsifying powder based on polysorbate and polysaccharides, preferably maltodextrin and gum arabic, used in bread and cakes.  
WO/2017/060230A1
The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular K...  
WO/2017/057484A1
The present invention relates to a snack comprising ingredients (i) to (iii), the ingredient (i) being grain flour and/or starch, the ingredient (ii) being a hard-to-digest starch, and the ingredient (iii) being hard-to-digest dextrin an...  
WO/2017/058742A1
A sandwiching machine includes a wafer conveying mechanism including multiple wafer conveyance rows and a pair of spaced apart belts. Each belt is positioned toward respective sides of the mechanism such that the belts are located latera...  
WO/2017/055832A1
An ingredient processing system, including: at least one moveable receptacle (5) including a lifting bracket (17); at least one moveable processing device (7); and a transfer system including at least one robotic arm (9) and a control sy...  
WO/2017/053848A1
A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool ...  
WO/2017/053866A1
An impingement oven (40) includes an upper housing structure (46) forming the exterior of the upper half of the impingement oven and a lower housing structure (48) to mate with the upper housing structure. An interior impingement housing...  
WO/2017/053590A1
Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, wherein the mold comprises a top half, a bottom half and an end opening and wherein the mold is designed to hold a raw dough or...  
WO/2017/046167A1
The present disclosure is concerned with methods for the topical application of seasonings to snack foods, in particular an uncooked snack food. The disclosure is further concerned with compositions containing seasonings that are suitabl...  
WO/2017/045325A1
Disclosed is a crust premix, which is a premix A or a premix B. The raw material of the premix A comprises, by mass, 85-95% of flour, 0.8-1.5% of a swelling agent A, 0.4-0.8% of an acidifier, 1-3% of an emulsifier, 2-4% of flavoring agen...  
WO/2017/049014A1
A microwave wire mesh oven including: a microwave oven cavity; a wire mesh element positioned to radiate black body radiation into the microwave oven cavity; and a magnetron configured to generate microwaves, wherein some of the generate...  
WO/2017/046511A1
The invention relates to a culinary fatty substance applicator, characterized in that it consists of a flask (4) having a tip. Said tip includes a portion (1) made of a food-grade silicone or elastomer, preferably silicone, and is pierce...  
WO/2017/041778A1
The invention relates to a method for producing organic bakery products by the following steps: • a) preparing a dough piece, in particular a bread or bread roll dough from at least the ingredients flour and/or wholemeal flour, water, ...  
WO/2017/042106A2
The invention relates to a dough processing machine (1) comprising a housing (2), a plurality of driven dough processing components (12, 13, 14) and a plurality of drives (33) which are in mechanical connection with the dough processing ...  
WO/2017/042149A1
A fat composition comprising a triglyceride composition, wherein said triglyceride composition comprises with respect to the total weight of the triglyceride composition: a) less than 50 percent by weight [wt %, herein after] of UUU- tri...  
WO/2017/042107A1
A dough processing machine comprises a housing and a dough metering device (13). The dough metering device (13) includes a dough feeding unit (35), a dough feeding piston (38), a measuring drum (41) with a plurality of measuring chambers...  
WO/2017/042106A3
The invention relates to a dough processing machine (1) comprising a housing (2), a plurality of driven dough processing components (12, 13, 14) and a plurality of drives (33) which are in mechanical connection with the dough processing ...  
WO/2017/044624A1
Improved methods for treating agricultural commodities with ozone are disclosed. The methods include treating the commodity with humid ozone to effectively treat the commodity.  
WO/2017/042295A1
A frozen, microwaveable, coated food product comprises: a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85wt% ...  
WO/2017/042694A1
A machine (1) for mixing food products particularly suitable for kneading mixtures containing flour, comprising a bowl (2) for containing the ingredients to be mixed, a kneading tool (3) arranged in the containment bowl (2), a rotary mot...  
WO/2017/036937A1
The invention relates to a method and to an arrangement for cleaning half-shell shaped baking mold cavities (1) of a baking mold (2) designed for producing hollow wafers or cakes, wherein the arrangement comprises a dry ice blasting devi...  
WO/2017/037222A1
Arrangement and laser arrangement for cleaning relief-like baking surfaces (1) and possibly for cleaning evaporation and/or sealing strips (2) of baking plates (3) of a baking machine (4), comprising: a laser source (5) for emitting a la...  
WO/2017/040822A1
An integrated electrical power supply and control system and method are provided. Such a system and method utilize energy storage, memory and a processor to provide controlled direct current (DC) energy suitable for operating narrowband ...  
WO/2017/038433A1
The purpose of the present invention is to provide a method for processing a flavorsome pizza crust suitable for mass production of pizza crusts or pizzas, said crust being provided with a texture having an appropriate amount of charring...  
WO/2017/037756A1
According to the present invention, a starchy raw material to be contained in cream puffs contains, with respect to 100 parts by mass of the starchy raw material: (A) 70-92 parts by mass of a starch having an amylopectin content of 80 ma...  

Matches 1 - 50 out of 34,914