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Matches 1 - 50 out of 37,349

Document Document Title
WO/2020/109862A1
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/2020/107814A1
An edible, environmentally friendly container for daily use, such as an edible water cup, coffee cup, soup bowl, rice bowl, beverage cup, food packaging box, and food and beverage barrel. The edible, environmentally friendly container fo...  
WO/2020/109824A1
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...  
WO/2020/111059A1
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...  
WO/2020/112777A1
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides met...  
WO/2020/109369A1
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.  
WO/2020/112046A2
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/2020/111970A1
A method for decorating comprises steps of arranging and softening a pre-prepared confectionery decorating material on an item, said material being prepared according to a mixture formulation which makes it possible to produce a uniform ...  
WO/2020/112385A1
Described herein is non-grain composition, comprising at least a thermally inhibited or HMT waxy tapioca starch having a post-retort viscosity of less than 1500 centipoise. Such composition can be used for retort food applications; shelf...  
WO/2020/107383A1
An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of t...  
WO/2020/110914A1
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...  
WO/2020/050792A3
In particular, the invention relates to a gluten-free cookie made from roasted chickpea powder called talkan and to the method of production of this cookie.  
WO/2020/105935A1
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...  
WO/2020/100873A1
This okonomiyaki (Japanese savory pancake) has an area with an ingredient uniformly distributed, the ingredient being small pieces of octopus and/or squid having a maximum diametrical length of 3-10 mm and a minimum diametrical length of...  
WO/2020/100516A1
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...  
WO/2019/236829A8
A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning o...  
WO/2020/097311A2
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/2020/094802A1
The invention relates to a discharging apparatus (1) for discharging portions of a compact food mixture from a mixing bowl (3) arranged in a tilting lifter (2), having at least two cutting tools (13), which each have at least two cutting...  
WO/2020/090766A1
The present invention addresses the conventional problem of providing a method and an apparatus which are for molding layered bread dough and which enable the entirety of placing topping dough to be closely adhered to the surface of the ...  
WO/2020/089476A1
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.  
WO/2020/089444A1
The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium;...  
WO/2020/091840A1
A belted food warmer assembly is disclosed that includes a housing containing a heated rotating drum, a belt roller, and a belt. The belt is draped over a portion of the heated rotating drum and is configured to hold a flexible food prod...  
WO/2020/090608A1
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...  
WO/2020/090194A1
The present invention addresses the problem of providing a method for producing an almond-flavored oil/fat with which it is possible to reduce the amount of almond flour used in making confectionery. It was found that an oil/fat having a...  
WO/2020/089391A1
This pinching-shaping device comprises at least one pair of cylindrical tools (100, 200), which each have a central axis (X100, X200) around which the tool is rotated and which are designed so that the central axes are parallel and so th...  
WO/2020/090609A1
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...  
WO/2020/092730A1
An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% soli...  
WO/2020/086313A1
A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent cont...  
WO/2020/087070A1
A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The present disclosure relates to methods of making bite-size sugar cone spheres cont...  
WO/2020/082117A1
A cooking appliance (200) including: a body (104) providing a floor (105) and a ceiling (110), with the floor (105) and ceiling (110) at least partly surrounding a cooking cavity (116), the body (104) having an opening via which product ...  
WO/2020/087052A1
The present invention provides pressing molds for preparing edible utensils. In particular, the invention provides stackable three-dimensional molds that can be used steam, bake, perfect and dehydrate edible dough into utensils of suffic...  
WO/2020/040712A3
The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.  
WO/2020/079291A1
The invention relates to an automatic machine for rehydrating powdered yeast, which comprises a first frame or structure (1) made with a covering of steel or similar, and which includes wheels to improve transportation, and wherein the s...  
WO/2019/211884A4
There is provided a low-protein flour mix composition comprising rice flour, one or more thickening agent, one or more stabilizing agent, one or more leavening agent, one or more emulsifying agent, one or more antioxidant, one or more bu...  
WO/2020/079440A1
There is disclosed a high moisture extrusion apparatus suitable for manufacturing foodstuffs. The apparatus includes an extruder barrel comprising an inlet port for input of a first material into the extruder barrel, an injection port fo...  
WO/2020/079183A1
An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking statio...  
WO/2020/081883A1
Technologies are generally described for preparation and delivery of configurable meal kits with the assistance of an augmented reality (AR) system. Modular food product preparation systems may receive food items and supplies and prepare...  
WO/2020/074782A1
It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the...  
WO/2020/077331A2
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/2020/074476A1
The invention relates to a domestic steam cooking appliance (1) having a cooking chamber (2), a steam generator (6) located outside the cooking chamber, a temperature sensor (7) for measuring a cooking chamber temperature (Tg), a pressur...  
WO/2020/074306A1
The invention relates to a method for generating steam in food processing, in particular for steaming dough products in baking ovens, in which method a predefined quantity of water is supplied to a steam generator for a predefined time p...  
WO/2020/074669A1
The present invention relates to a foodstuff, containing apple wax as an additive, wherein the foodstuff contains at most 0.1 wt%, in reference to the total weight of the foodstuff, of an additive from the group consisting of beeswax (E9...  
WO/2020/075688A1
Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...  
WO/2020/049314A3
An oven with an enclosure defining an oven chamber for receiving food, a food supporting base at the bottom of the oven and a plurality of electrically powered heaters comprising one or more gas heaters in the roof of the oven and adjace...  
WO/2020/072841A1
A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded funct...  
WO/2020/069781A1
The invention relates to a device for marking, cutting or stamping a dough piece (01), having a positioning unit (02) and a tool (03). The tool (03) has at least one stamp (04), and the stamp (04) can be brought into engagement on the do...  
WO/2020/070394A1
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/2020/069587A1
The present invention relates to a method for obtaining biodegradable drinking straws using semolina from hard-grain (durum) wheat as raw material, said method comprising only two processing steps, one being heating and the other cooling...  
WO/2020/070198A1
A method (S1-S7) serves for operating a domestic steam-treatment appliance (1) having a steam-treatment chamber (7) and a steam generator (4), which is arranged outside the steam-treatment chamber (7) and is connected to a water tank (2)...  
WO/2020/072500A1
An apparatus and method for post-extrusion filling and closing an extrudate includes a feeder (20, 200) arranged in relation to an extruded rope of material (30, 80. 120, 140, 160, 180) flowing from an extrusion die (50, 56, 62, 68, 74) ...  

Matches 1 - 50 out of 37,349