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Matches 1 - 50 out of 36,851

Document Document Title
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...  
WO/2019/165733A1
Provided is a method for 3D printing a dual-color stuffed pastry by means of concentrated fruit pulps. Two ingredients are fully mixed respectively, the ingredients are made homogeneous respectively, the temperature thereof is maintained...  
WO/2019/163965A1
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...  
WO/2019/162085A1
The invention relates to a food processing system (100) for preparing an edible mass of a food product starting from a raw food material, the system comprising: - one or a plurality of food containers (20), each one comprising a raw food...  
WO/2019/162545A1
A gluten-free bread containing algae from the species Himanthalia elongata comprising flour from at least one gluten-free cereal, as basic ingredient, in addition to the following ingredients and/or additives: gluten-free sourdough, alga...  
WO/2019/162579A1
The invention relates to a process for producing low-gluten or gluten-free cooking dough for food purposes, from a dough composition, said dough composition comprising, by weight relative to the total percentage by weight thereof: betwee...  
WO/2019/165109A1
The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.  
WO/2019/158605A1
The invention relates to a cooling tool (1) for a food or animal feed extruder (E), the cooling tool having i) an inlet end (3), which can be fixed to a food or animal feed extruder (E) and at which extrudate (4) can be led into the cool...  
WO/2019/160682A1
Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing ...  
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...  

Matches 1 - 50 out of 36,851