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Matches 1 - 50 out of 36,922

Document Document Title
WO/2019/212434A2
The invention is an apparatus for use in crepe griddles (1) and it is characterized as having a vertical travelling axis (7) and body holder slot (6) positioned opposite of each other on the assembly rim (8), a carrier body (5) that can ...  
WO/2018/172989A8
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...  
WO/2019/211785A1
The present invention relates to an aqueous composition comprising dextrins that are obtained from the partial hydrolysis of starch, definable as partially digestible soluble fibre, and vegetable bran (rich in insoluble and non-digestibl...  
WO/2019/208506A1
[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a m...  
WO/2019/207907A1
A composition, which is a composition for foods, comprising: component (A) which is a gelatinized crosslinked starch (excluding a gelatinized acetylated crosslinked starch, a gelatinized etherified crosslinked starch and a gelatinized ac...  
WO/2019/207349A1
The present disclosure relates to a method for preparing crackers from Eragrostis tef flour. The method comprises mixing Eragrostis tef flour with a liquid medium and allowing the obtained batter to stand to obtain a fermented batter. Th...  
WO/2019/207605A1
The present disclosure provides a press mechanism (100) for flattening a doughball (560). The press mechanism includes frame member (102) for supporting entire assembly. A crankshaft member (104) pivotally mounted to the frame member (10...  
WO/2019/207326A1
The device for shaping pasta or other types of dough solves the technical problem of mechanical rolling of pasta or other types of dough into a single continuous cylindrical piece of a certain thickness and a constant, uninterrupted leng...  
WO/2019/208597A1
A roll-in margarine wherein: the content of trans-fatty acids is 5 wt% or less in the total amount of the all constituent fatty acids of fats and oils; the content of S is 25-70 wt%; the ratio by weight of the content of P to the content...  
WO/2019/201725A1
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...  
WO/2019/204489A1
A dough divider for separating a quantity of dough into smaller dough lumps. The divider includes a hopper to hold a quantity of dough. The hopper has a draw opening at the bottom. A dough chamber has a mouth at the upper end. The chambe...  
WO/2019/197596A1
The present invention relates to an automatic door (12) for a domestic appliance (10), in particular an automatic oven door (12) for a cooking oven (10). The door (12) comprises at least one door handle (16) for manually opening and/or c...  
WO/2019/199245A1
The invention is a wrap cooking method (A) comprising five different preparing steps comprising of preparing the filling ingredients of the wrap (A1), preparing the sauce which shall be added to the filling ingredients of the wrap (A2), ...  
WO/2019/199231A1
The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...  
WO/2019/198772A1
Provided are a food producing device, a food producing system, a food producing method, and a control program with which food can be automatically produced with high quality. This food producing device 100 cooks an item to be cooked by a...  
WO/2019/197354A1
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...  
WO/2019/197344A1
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...  
WO/2019/193371A1
A housing for a masonry oven core (10) comprises at least two shaped sections (22, 24, 25, 26, 28), capable of being attached together to form a shape that encompasses a masonry oven core (10). They are at least partly formed from mesh m...  
WO/2019/192960A1
The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the ...  
WO/2019/193370A1
A gas burner for an oven, comprises a mixing unit (20) including a gas inlet, which is connectable to a gas supply (15), an air inlet, and an outlet for the air-gas mixture. A burner head (12) is connected to the outlet of the mixing uni...  
WO/2019/191809A1
A device for performing size-reduction on an extruded proteinaceous foodstuff, said device including at least a first and a second adjacently mounted shredding roller, said rollers adapted to be co-rotating, said rollers having complemen...  
WO/2019/193102A1
The present invention relates to a variant polypeptide having maltogenic alpha-amylase activitywherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino ...  
WO/2019/192965A1
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least ...  
WO/2019/189539A1
The present invention addresses the problem of providing a food composition which has high microbial safety in spite of containing a food having relatively high water activity, and which can be distributed or sold at ambient temperature....  
WO/2019/189830A1
The present invention addresses the problem of obtaining D-allulose granules coated with sucrose which improve fluidity and ensure uniformity during transportation. A solution to the problem is achieved by providing sugar-coated D-allulo...  
WO/2019/188146A1
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...  
WO/2019/185308A1
The invention relates to a method for a hydrothermal treatment, in particular of food, using hot humid air. The following steps are carried out one after the other: a) providing the processed goods to be treated, in particular food; b) p...  
WO/2019/188145A1
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...  
WO/2019/189537A1
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...  
WO/2019/190851A1
A mold system includes an upper mold and a lower mold. The upper mold and the lower mold include a base plate having a lower surface and an upper surface. At least one protrusion extends a first height from the lower surface of the base ...  
WO/2019/185444A1
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues...  
WO/2019/189536A1
This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton the...  
WO/2019/186248A1
The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bact...  
WO/2019/188903A1
The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.  
WO/2019/180009A1
The present invention relates to a method for the continuous production of bakery products, in particular bakery products consisting of wheat doughs, comprising the following steps: a) producing at least one dough in at least one kneadin...  
WO/2019/178660A1
The present application describes equipment (1), and a method of operating the same, for processing fermented dough, dead dough, cooked dough, puff pastry, or any other kind of dough, directly extruded or laminated. The equipment (1) com...  
WO/2019/182152A1
The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...  
WO/2018/229809A3
The invention is about a home appliance to fold sambosa ready for cooking. The invention contains three designs as follow: sambosa folding home appliance forming Isosceles right angled triangle sambosa (25); sambosa folding home applianc...  
WO/2019/183342A1
A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the ...  
WO/2019/176884A1
Provided a bean paste wrapping machine and a bean paste wrap manufacturing method that continuously perform two-stage molding in which one end of dough on a baking sheet being circulated by continuous feeding is molded so as to fold towa...  
WO/2019/175655A1
The present technology is directed to a kiosk for storing, displaying, and distributing a plurality of baked products. The kiosk may include, for example, a housing defining a chamber therein and configured to receive a plurality of bake...  
WO/2019/174058A1
Disclosed are a food processing system (300), a feeding device (100) and extrusion device (200) thereof, and a processing method, wherein the feeding device (100) comprises a box body (110) and a first rotating assembly (120); the box bo...  
WO/2018/154450A9
This invention relates to a machine for making filled pasta products and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough and a second feeding device (10) for feeding a second layer (8) of pasta dou...  
WO/2019/173748A1
A hand operated press (10) for foodstuff includes a base plate assembly (20) with a moving plate assembly (40) hingedly mounted at a predetermined points of their peripheries. An actuating arm (60) is hingedly mounted to the periphery of...  
WO/2019/171058A1
An oven packaging system comprises an item of packaging having a first region and a second region. The packaging houses a kit of parts for assembly of at least part of at least part of an oven. The kit of parts is divided into a pluralit...  
WO/2019/171134A1
Bread from barrel is a bread baking machine with ability to produce bread with different thicknesses varying between 0.5 mm-10 mm. The main focus of the design is the density and efficiency in term of time, manpower needed to run the mac...  
WO/2019/173729A1
The present invention relates to a waterless system and method for cooling a metallurgical processing furnace. Supercritical carbon dioxide (sCO2) is used as a coolant, as opposed to water, which provides several advantages. For example,...  
WO/2019/172803A1
A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil. A proc...  
WO/2019/166598A1
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...  
WO/2019/167938A1
A frozen fresh yeast molded body in which live yeast has been frozen. The molded body has an approximately plate-shaped form comprising a first surface and a second surface opposing the first surface. At least one line-shaped groove is f...  

Matches 1 - 50 out of 36,922