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WO/2017/220936A1 |
The present invention relates to a receptacle that can contain a hot beverage, which is entirely watertight and resistant to the heat of the liquid, and intended for being eaten after drinking the beverage. Said receptacle is entirely ed...
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WO/2017/215216A1 |
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixi...
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WO/2017/212261A1 |
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...
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WO/2017/205932A1 |
The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitu...
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WO/2017/210704A1 |
An asymmetrical planar bread food product comprising a first baked surface formed in a first pattern and a second baked surface formed in a second pattern different from the first pattern. Preferably, the first pattern is a waffle patter...
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WO/2017/205337A1 |
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or iso...
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WO/2017/189886A1 |
A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shel...
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WO/2017/187039A1 |
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...
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WO/2017/187371A1 |
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...
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WO/2017/182807A1 |
The invention relates to a baked product which is adapted before during and/or after baking to have one or more images on at least one surface thereof. The image can be applied to an external surface or a surface of a portion of the bake...
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WO/2017/176783A1 |
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled ...
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WO/2017/172718A1 |
Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The compositio...
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WO/2017/170064A1 |
A method according to the present invention for manufacturing a dough for a food, in which a filling is wrapped in the dough sheet, comprises: a) a step for preparing a thin baked dough 2 by thinly extending a dough liquid and baking the...
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WO/2017/167644A1 |
A snack food comprising an expanded cellular starch-based matrix which includes at least one wholegrain cereal component and at least one fruit and/or vegetable component, wherein the fruit and/or vegetable component comprises a pomace.
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WO/2017/170810A1 |
The purpose of the present invention is to provide a texture improving agent that can improve the texture of relatively high-moisture-content confectionery that contains starchy materials including wheat flour. The present invention prov...
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WO/2017/168098A1 |
The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a...
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WO/2017/162137A1 |
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...
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WO/2017/163957A1 |
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...
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WO/2017/164875A1 |
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate ...
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WO/2017/165731A1 |
The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt% of sweetener, from 20-45 wt% of lipid, and from 1 to 20 wt% of caseinate. The bake stable composition is pa...
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WO/2017/158598A1 |
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.
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WO/2017/160908A1 |
A white wheat flour is made from a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour ...
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WO/2017/155345A1 |
The present application relates to: a sweetener having increased acid resistance of oligosaccharides; a food composition containing the sweetener of the present application; and a method for increasing the acid resistance of oligosacchar...
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WO/2017/151008A1 |
The invention relates to the food industry and is used in the production of dietary products, for a protein diet, from dough based on oat bran not containing the flour of cereals. The invention is intended for dietary protein nutrition, ...
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WO/2017/144972A2 |
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held ...
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WO/2017/147376A1 |
A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour eith...
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WO/2017/141702A1 |
The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modifi...
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WO/2017/137255A1 |
A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Al...
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WO/2017/137487A1 |
The present invention deals with a method of improving properties in a high fiber baked product comprising treating fibers with a cellulase for a period of at least 15 minutes; mixing the cellulase treated fibers with flour and other bak...
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WO/2017/133853A1 |
The invention relates to pearl sugar, having a dissolution time at 20°C according to Test A lying between 3 minutes and 8 minutes. The invention further relates to a process for the preparation of pearl sugar, using a sugar- containing ...
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WO/2017/136259A1 |
A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The com...
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WO/2017/131973A1 |
A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each bei...
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WO/2017/129366A1 |
The invention relates to a baked product with a long shelf life with an upper baked part (1), a lower baked part (2), and an intermediate layer (3). The upper baked part (1) has a thickness S1 and has a rectangular shape in plan view. Th...
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WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
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WO/2017/127927A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2017/124009A1 |
The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at lea...
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WO/2017/121790A1 |
The present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a compositio...
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WO/2017/120983A1 |
The present invention provides an automated capsule bread machine comprising a frame (10), a capsule penetrating component (30), a top cover (20), a pan (40), a water-adding mechanism, a drive mechanism, a capsule box, and a control unit...
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WO/2017/116380A1 |
Caribbean Black Cake/Rum Cake Box Cake made of one fruit mix package, one cake mix package, and one rum mix package to create a box cake kit with three individual packages within a box. The fruit mix package can include a composition of ...
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WO/2017/111293A1 |
One aspect of the present invention provides: an allergen-free food composition comprising gluten-free starch, hydroxypropyl methyl cellulose, and xanthan gum, while not comprising allergens; and an allergen-free food manufactured from t...
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WO/2017/108131A1 |
The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb ...
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WO/2017/105210A2 |
The invention relates to a nutraceutical dough obtained from a mixture of native maize varieties (Chalqueño, blue VC-42 (Bolita), red Cónico), the uses thereof and the production method of same. The typical uses of the dough include th...
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WO/2017/103214A1 |
The present invention relates to an improved method for detoxifying gluten proteins from cereal grains which makes it possible to obtain detoxified flours with a reduction of the antigenicity of the toxic epitopes of the gluten proteins ...
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WO/2017/106521A1 |
A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; trans...
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WO/2017/096447A1 |
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...
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WO/2017/099599A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation o...
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WO/2017/099601A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...
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WO/2017/093455A1 |
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the ...
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WO/2017/089625A1 |
The invention relates to a method for producing gluten- and allergen-free croutons, and to the resulting product. According to the invention, gluten-free cereal flour (40-70%) is mixed with gluten-free vegetable flour (60-30%), and the r...
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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...
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