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Matches 1 - 50 out of 36,733

Document Document Title
WO/2019/154888A1
This invention relates to a process for improving the shelf life of a baked product by applying natamycin on the outer surface.  
WO/2019/154887A1
This invention relates to a solution comprising natamycin, a metal salt of a carboxylic acid and water, to a process for preparing such solution, and to the use of such solution.  
WO/2019/155501A1
The invention relates to a device, an organized system of machinery and a method for marking bakery products and other similar products, suitable to apply a chromatic marking in relief to the bottom of the products, said marking being re...  
WO/2019/153070A1
A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4 %wt.; gum of 2 %wt. to 4...  
WO/2019/153894A1
A natural compound yeast and a preparation method therefor, and a method for preparing a bread by means of fermentation of the natural compound yeast. The natural compound yeast is compounded from saccharomycetes and lactobacillus. Compa...  
WO/2019/153694A1
Disclosed are an intelligent robot rotary noodle cutting mechanism and a noodle cutting method therefor. The mechanism comprises: a machine cabinet. A rotating shaft is provided within the machine cabinet, a rotating disk is provided on ...  
WO/2019/154879A1
A composition comprising spray dried roe, wherein the spray dried roe is in the form of a powder and comprises less than 10 wt% water, based on the total weight of the spray dried roe.  
WO/2019/150170A1
The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...  
WO/2019/148989A1
Disclosed in the present invention are a whole grain coarse oat crisp biscuit and a preparation method therefor, which belong to the field of food and processing technology. The method of the present invention comprises the following ste...  
WO/2019/149595A1
The invention relates to a method and an oven for producing baked, preferably edible, products, comprising an endless conveyor (1) running along a longitudinal direction (18) and a plurality of openable and closable baking irons (2) prov...  
WO/2019/151034A1
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...  
WO/2019/126436A3
A food mixing machine (10) includes a mixer body (13) including a column (14) and a head (16) extending from the column (14). A rotatable output member (24) extends downward from the head (16) for receiving a mixer tool. A bowl support (...  
WO/2019/149839A1
Sourdough having a pH of between 3 and 6, a content of acetic acid of less than 2000 ppm, a content of lactic acid of less than 8000 ppm, a content of yeast in log(CFU)/g of between 7 and 9, a content of lactic acid bacteria in log(CFU)/...  
WO/2019/146629A1
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...  
WO/2019/141928A1
A folding and rolling table (1) for preparing rolled food products comprising a filling inserted into a rice paper, comprising a conveyor belt (2) and a folding member (5), said folding member (5) comprising a system of at least two nozz...  
WO/2019/143216A1
A method for cooking food in a microwave/air oven comprises a step of preparing food including a plurality of individual segments in a closed, airtight and microwavable container. The food container is disposed in a microwave/air oven co...  
WO/2019/141793A1
A leavening apparatus (1) for leavening dough pieces (6) comprises a leavening chamber (3) for receiving dough pieces (6) to be leavened and a climate control module for controlling the climate in the leavening chamber (3) for the leaven...  
WO/2019/139505A1
The invention relates to the field of bakery products. An edible container for foodstuffs comprises two identically shaped and structured halves, each of which is made of baked dough and is in the shape of a thin-walled trough having sid...  
WO/2019/140241A1
Food orders are divided into components or tasks. Systems and methods of food order preparation communicate instructions for automated actions to devices to carry out the automated actions. A toaster operates to toast a bun according to ...  
WO/2019/138131A1
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...  
WO/2019/136226A1
A baked good holding cabinet (12) includes a compartment and provides a controlled environment within the compartment. A tray (32) is configured to receive a plurality of baked goods and to be received within the compartment to hold the ...  
WO/2019/136229A1
A bun separator separates pre-sliced buns into portions. A bun feeder receives a pre-sliced bun having a plurality of portions and moves the pre-sliced bun along a first feed path. An obstruction is arranged relative to the first feed pa...  
WO/2019/134880A1
There is provided a method (200) for preparing an extrudable food item comprising wheat flour and non-wheat flour at an apparatus (10), which comprises a mixing unit (120) and a heating unit (130). The method comprises combining (210), u...  
WO/2019/088548A3
The present application relates to a baking composition for an emergency dough method, comprising saccharide containing flour, yeast, and allulose; bread comprising the composition; a method for preparing bread, comprising the steps of m...  
WO/2019/136104A1
Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configur...  
WO/2019/132202A1
The present invention relates to a method for preparation of a duck hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing boned duck and beef to prepare a meat; a primary aging step of mixi...  
WO/2019/131820A1
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...  
WO/2019/132203A1
The present invention relates to a method for preparation of a lamb hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing lamb and beef to prepare a meat; a primary aging step of mixing the...  
WO/2019/129925A1
The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tas...  
WO/2019/132257A1
The present invention relates to a method for preparation of a chicken hamburger. To this end, the method of the present invention comprises: a step of preparing minced Gallus gallus domesticus Brisson flesh; a primary aging step of mixi...  
WO/2019/133382A1
An unmanned vehicle for cooking and delivering food may include a housing. The housing may include an oven having at least one heating element, a conveyor inside the oven. The conveyor may be configured to support food. A tambour door ma...  
WO/2019/088601A3
The present application relates to: a composition for preparing yeast doughnuts containing grain flour and allulose; yeast doughnut dough and yeast doughnuts comprising the composition; a method for preparing yeast doughnuts and frozen y...  
WO/2019/132204A1
The present invention relates to a method for manufacturing wagyu hamburger. The present invention for the same is characterized by comprising: a step of preparing minced wagyu; a primary aging step of mixing the wagyu with a patty sauce...  
WO/2019/129442A1
The present invention relates to a cooking device (1) comprising a body (2); a cooking cavity (3) that is arranged in the body (2) and wherein the foodstuffs to be cooked are placed; a casing (4) in the form of a box with an open front s...  
WO/2019/133836A1
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...  
WO/2019/129927A1
The present invention relates to a breaded preparation to be cooked in oven, which preparation is breaded with a food fat component which is capable to prevent oxidation of fatty acids and to form deep-fried products-like final products ...  
WO/2019/126183A1
A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, an...  
WO/2019/124397A1
The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough su...  
WO/2019/121585A1
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...  
WO/2019/088629A3
The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.  
WO/2019/121874A1
The present invention relates to a composition comprising lecithin and triglycerides for 5 improving the characteristics of a food product such as a bakery product as well as a dry bakery mixture comprising said composition, a dough comp...  
WO/2019/088711A3
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.  
WO/2019/119075A1
The present invention relates to a production line and method for manufacturing of edible, biodegradable containers for hot and cold beverages and food. The production line for manufacturing of edible, biodegradable containers for hot an...  
WO/2019/115669A1
The present invention relates to an enzyme granulate comprising a carrier and an enzyme, and wherein the granulate comprises from 0.015 to 0.4 wt % of vegetable oil, and a process for preparing an enzyme granulate, comprising mixing a ca...  
WO/2019/115388A1
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...  
WO/2019/115761A1
An extruded food product comprising at least one partially defatted oil seed and an antioxidant.  
WO/2019/117621A1
The present application relates to a composition for producing a cream cheese filling for baked goods which contains cream cheese and sugars containing allulose; a cream cheese filling for baked goods including same and baked goods conta...  
WO/2019/113070A1
A baked goods handling system (10) includes a holding cabinet (12) operable to create a controlled environment therein. A dispenser (14) receives a baked good from the holding cabinet and directs the baked good away from the holding cabi...  
WO/2019/112180A1
The present invention provides a method for making acorn bread, comprising: an ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt and yeast; a mixing step of making a mixture by ...  
WO/2019/111750A1
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.  

Matches 1 - 50 out of 36,733