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WO/2024/088550A1 |
Methods of producing a baked or partially baked product comprising providing a dough comprising added pulse and/or legume protein and a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO...
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WO/2024/090000A1 |
Provided are: a raw-material composition for producing low-protein bread having exceptional texture, appearance, and flavor; a dough for baking bread; and a method for producing bread. This problem is solved by a raw-material composition...
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WO/2024/090424A1 |
The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an exc...
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WO/2024/088549A1 |
Methods of producing a baked or partially baked product with improved crumb softness and/or elasticity, said method comprising adding a mature alpha-amylase and a mature thermostable variant of a parent glucoamylase at least 70% identica...
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WO/2024/090698A1 |
The present invention relates to a method for preparing a dumpling wrapper containing rice, and more specifically to a method for preparing a dumpling wrapper containing rice, and not flour, as a main ingredient. The method for preparing...
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WO/2024/089617A1 |
A non-fried fruit-and/or vegetable-containing snack food product comprising a rigid starch matrix comprising potato starch and one or more fruit and/or vegetables; and one or more phytochemicals comprising a carotenoid, a glucosinolate, ...
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WO/2024/089308A1 |
The present invention relates to a method for preparing a flour that is suitable for coeliacs. The method comprises treating a mixture of cereal flour and water with ultrasound before proceeding to incubate said mixture with an enzyme. T...
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WO/2024/091895A1 |
A whole grain composition including a whole grain and a sensory modifier and with reduced bitterness, reduced whole grain flavor, and/or delayed whole grain flavor onset relative to an equivalent composition without the sensory modifier ...
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WO/2024/085001A1 |
Provided is a plastic oil/fat composition that has excellent workability as a starting food material during food production and can well improve the texture of the food thus obtained. The plastic oil/fat composition comprises a transes...
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WO/2024/085745A1 |
The invention relates to the food industry, and more particularly to producing a gluten-free mixture for dough for use in making gluten-free baked goods. The aim of the invention is to use by-products of fat and oil processing in a glute...
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WO/2024/086552A1 |
A conveyor oven for cooking food includes an oven housing defining an oven chamber in which the food is cooked. A conveyor is operable to convey the food through the oven chamber. An opening is defined in an end of the oven chamber, a po...
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WO/2024/085200A1 |
The present invention addresses the problem of providing a food product coating agent with which it is possible to suppress curing of an exposed cheese surface portion in a cheese or a food product in which cheese is exposed. The present...
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WO/2024/080865A1 |
The invention relates to a hybrid hydrogen thermo-electric multi-function industrial scale power plant, a system including such a power plant and connected appliances, a convection oven, and a hot and cold thermal fluid supply method. Th...
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WO/2024/079212A2 |
The invention relates to a machine for grinding cereals (1), the machine comprising one or more milling devices (2), the milling device comprising a first comb roller (3) rotating about a first axis of rotation (A1) and a second comb rol...
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WO/2024/078737A1 |
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of mea...
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WO/2024/081672A1 |
A system and method for the production of a more nutritious pretzel and cheese-based snack food using real cheese, said method comprising of producing, grinding, and shaping pretzels to then be prepared with real cheeses for baking, cool...
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WO/2024/069569A1 |
Kitchen utensil intended for the production of culinary preparations containing chunks of food (F), said utensil comprising a support (6) and several rods (8) fixed by one end (8.1) to the support (6), said support (6) being configured t...
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WO/2024/068261A1 |
The present invention relates to an egg substitute comprising flour in an amount of 75% by mass or more, based on the total mass of the egg substitute, where the flour has been produced from types of grain selected from the group consist...
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WO/2024/070914A1 |
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by con...
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WO/2024/070643A1 |
The present invention addresses the problem of providing a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention also addresses the problem of providing a production m...
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WO/2024/064277A1 |
A smart pan system comprising a food pan having one or more radio frequency tag coupled thereto that store a unique identifier associated with the food pan. A tag reader associated with a food preparation apparatus reads the unique ident...
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WO/2024/061471A1 |
A convection oven with a thermal energy system and a process for operating a convection oven, the convection oven comprises a baking chamber (1), a heating system (2), and a blower (3), wherein a flow channel (8) is provided, along which...
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WO/2024/062070A1 |
The present invention relates to a cereal straw product comprising a cereal straw, wherein at least 50% of the cereal straw has a size (d50) less than 5 mm and/or wherein at least 90% of the cereal straw has a size (d90) less than 8 mm; ...
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WO/2024/055085A1 |
The present invention relates to a baking pan assembly (100) comprises: - molds (1); - a frame (2); and - fastening elements (3); the plurality of molds (1) being mechanically connected to each other forming a mold assembly (10); the mol...
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WO/2024/055057A1 |
The invention relates to a device for transferring pieces of dough, comprising - a weighing device (1), in which dough can be weighed into dough portions with a defined weight and/or volume and can be discharged therefrom as dough produc...
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WO/2024/057125A1 |
The invention is a dough-kneading device that includes a shaping piston-cylinder mechanism, a reciprocating mechanism, a round shaping assembly, and a multi-row revolving tray. The shaping piston-cylinder mechanism consists of a dough ta...
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WO/2024/054376A1 |
An apparatus includes a housing, a container defining a chamber in which food to be air fried is disposed, and a divider removably disposed within the container. The divider may divide the chamber into a first cooking zone and a second c...
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WO/2024/053622A1 |
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or ...
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WO/2024/053536A1 |
The present invention addresses a problem of fabricating a fabricated food item with high accuracy. A discharge head (40) discharges intermittently a fabrication material for fabricating a fabricated food item, the fabrication material...
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WO/2024/052531A1 |
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...
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WO/2024/052406A1 |
The present invention relates to a heated, more specifically baked, nutritional composition comprising a milk saccharide or a mixture of at least two different milk saccharides.
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WO/2024/050293A1 |
The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improv...
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WO/2024/049365A1 |
The invention relates to a tray for an oven comprising a flat metal sheet body (10) made of sheet metal; a first side edge (14) and a second side edge (16) having a support wall (20) that extends from supports located on the opposite sid...
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WO/2024/049299A1 |
The invention relates to a container, an assembly and a method for preparing food products in a treatment unit. The container comprises a plurality of protrusions or ribs that extend outwards from the side wall, and in a direction substa...
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WO/2024/046595A1 |
The invention relates to methods of producing a baked product, said method comprising adding a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO...
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WO/2024/046648A1 |
A heating device for heating water for generating steam has an external housing with an outer casing wall and an internal volume. A heater is arranged in the internal volume at a distance from the casing wall, wherein a liquid line runs ...
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WO/2024/046594A1 |
The invention relates to methods of producing a baked product with no added emulsifier or a reduced amount of added emulsifier compared with a standard recipe, said method comprising adding a mature thermostable variant of a parent gluco...
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WO/2024/044204A1 |
A machine for cooking a food item having at least a first portion and a second portion can include a vessel sized and shaped to receive a frying medium, the vessel having an entrance region and an exit region, a frame that coupleably rec...
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WO/2024/043562A1 |
Provided are a croissant roll, which has a crispy texture and rich flavor and is easy to eat, and a method for manufacturing same. The method for manufacturing a croissant roll comprises the steps of: i) providing a spring roll wrapper a...
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WO/2024/042916A1 |
Provided are a souffle pancake producing method and device with which it is possible to provide souffle pancakes that do not readily deflate. This souffle pancake producing device is characterized by comprising: a firing device provide...
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WO/2024/042522A1 |
A flattened wafer tube for holding food and an apparatus and method for preparation thereof. Multi-layered wafer tube having a tube wall is formed of flattened baked dough strip having first strip segment and contiguous second strip segm...
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WO/2024/038204A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...
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WO/2024/038202A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...
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WO/2024/038886A1 |
The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80% and the load at each peak ...
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WO/2024/038201A1 |
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...
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WO/2024/039955A1 |
The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starc...
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WO/2024/039972A1 |
Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pec...
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WO/2024/033405A1 |
The invention relates to a composition for coating food, preferably confectionery and/or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09% by weight of an oil, based on the total amo...
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WO/2024/033267A1 |
This invention relates to a barrier paper comprising a parchment paper base material and a non-continuous coating formed on a surface thereof, wherein the non-continuous coating is made of at least one of a water-soluble polymer and a wa...
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WO/2024/033825A1 |
The present invention relates to a method for preparing a food composition for animals, in particular monogastric animals. The method comprises preparing a certain amount of stale bread and removing residual moisture from the stale bread...
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