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WO/2021/250712A1 |
Method to prepare a mixture to make cereal-based food products which natively contain gluten. The method comprises a step (11) of mixing cereal flour and a step (13) of preparing a mixture obtained by mixing a hydrolyzed flour compositio...
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WO/2021/248592A1 |
A machine integrating dough kneading and noodle making functions, comprising a machine frame (9) and a motor (14) installed at a lower end inside the machine frame. A motor belt-pulley (26) is disposed at a shaft head of the motor. An ir...
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WO/2021/250246A1 |
The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.
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WO/2021/250247A1 |
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...
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WO/2021/245229A1 |
The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention ...
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WO/2021/246477A1 |
Provided is a method for producing a composition for a food, the composition containing: one or two types selected from the group consisting of a component (A), a component (A1), a specific granular material and a component (A2), and a g...
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WO/2021/246768A1 |
The present application relates to a dough composition for a confectionary, comprising vegetable proteins, animal proteins, and dietary fibers, and a use thereof.
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WO/2021/247510A1 |
An apparatus includes a cutting surface that contains at least one cutting element having a top. The cutting element also has an interior sidewall extending from the cutting surface to the top with an interior sidewall angle, an exterior...
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WO/2021/245662A1 |
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...
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WO/2021/242841A1 |
Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the...
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WO/2021/237324A1 |
The present utility model relates to an industrial product with a piston compression system driven by a rack and pinion and a wire cutting system made up of two 4-bar mechanisms in parallel, coupled in variable synchrony by two speed-var...
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WO/2021/243147A1 |
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...
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WO/2021/239571A1 |
The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.
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WO/2021/239267A1 |
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...
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WO/2021/241170A1 |
Provided is a punching transfer device that can dispose, at predetermined intervals, multiple pieces of dough which have been punched out from a food dough sheet in shapes that leave no gap therebetween, by extruding the pieces of dough ...
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WO/2021/241273A1 |
[Problem] The purpose of the present invention is to provide a transfer device capable of stably transferring a food material to be transferred by a pump device, according to the physical property of the food material. [Solution] A trans...
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WO/2021/236853A1 |
Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crun...
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WO/2021/234552A1 |
The object of the present invention is a new formulation based on sprouted brown rice, fermented through the use of lactobacilli strains, ascribed to the L paracasei species, isolated from a mixture of sprouted brown rice compositions, f...
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WO/2021/229056A1 |
A roller assembly for producing a compressed sheet material, such as a food product, having a roller support frame holding a fixed and a slidable roller; an actuator to apply force to the slidable roller, and a variable width spacer loca...
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WO/2021/229022A1 |
A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm o...
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WO/2021/230053A1 |
A method for manufacturing baked confectionery according to one aspect of the present invention comprises: a preparation step of spreading a granular oil/fat composition and a saccharide onto the bottom surface of a baking pan and placin...
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WO/2021/228764A1 |
The invention relates to an edible food casing based on leavened dough, consisting of two pieces of dough rolled out into a circular shape, a first piece of dough forming a rest for certain foodstuffs, and the second piece of dough being...
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WO/2021/230029A1 |
Provided is a method for improving the umami, rich flavor, and aftertaste of a deep-fried food.　This invention is a method for improving the umami, rich/robust flavor, and aftertaste of a deep-fried food. In this method, a deep-fried f...
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WO/2021/226091A1 |
A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening a...
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WO/2021/224653A1 |
Provided herein is a flour comprising flour and extracts from Medicago sativa, Poterium spinosum, Momordica charantia, Cyclanthera pedata, Berberis vulgaris, Pterocarpus marsupium and Azadirachta indica.
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WO/2021/222049A1 |
A blender includes a proximal section having a proximal upper housing and a proximal lower housing, a distal section having a distal upper housing and a distal lower housing, at least one intermediate section disposed between the proxima...
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WO/2021/218995A1 |
Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product...
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WO/2021/219793A1 |
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated orga...
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WO/2021/222108A1 |
A system having a hopper that receives fuel pellets and direct the pellets under gravity feed to an auger that moves the pellets into a firepot inside a cooking chamber of a grill. The system includes a door below the auger that has a cl...
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WO/2021/221584A1 |
The invention relates to a mechanism that can rotate the wafer blocks (sheets) over on their own axis and stacks them without damaging, regardless of the size, thickness and weight of the wafer blocks (sheets) in a separate conveyor band...
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WO/2021/216221A1 |
A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food compositi...
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WO/2021/214100A1 |
Methods and Apparatus for Powder Deposition and/or Topping Deposition A production line for powder coating items, such as food pieces, having a conveyor and a powder depositor arranged having a powder reservoir, a screen, a vibratory act...
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WO/2021/211196A1 |
A packaged food product (2) includes a container (5) having at least one dough product (26-31) and a cup (36;36a) within the container (5). The cup (36;36a) includes at least one sidewall (50), a plurality of tapered guide members (100; ...
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WO/2021/209181A1 |
The invention relates to a device for retrieving a culinary preparation, which comprises a gripping device with at least two gripping elements arranged to grasp the culinary preparation resting on a support, a deposit area for the culina...
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WO/2021/210126A1 |
According to the present invention, a food property improver containing a dextran-coated material exhibits a food property improving effect equivalent to dextran having a molecular weight of at least 150,000 Da. Also, since the outer per...
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WO/2021/204887A1 |
The present invention relates to baked products and processes for making such baked products, and uses thereof.
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WO/2021/207169A1 |
A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making ...
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WO/2021/201865A2 |
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WO/2021/200147A1 |
Provided is a kneadable oil or fat composition for fried confectionery, said composition enables the production of fried confectionery in which the hardness of the texture of an outer coating and the soft texture of an inner layer that i...
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WO/2021/202362A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second ...
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WO/2021/202369A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven, and a second interchangeable cooking module containing a hot air oven having a cookin...
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WO/2021/202352A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second ...
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WO/2021/198984A1 |
Sweetener formulations including (a) sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate such as sucrose or fructose, and a sweetener polyol, and (b) a polysaccharide disposed within ...
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WO/2021/202355A1 |
A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control m...
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WO/2021/200087A1 |
The present invention relates to a plastic fat composition for cookies which stabilizes the firmness of cookie dough and also can improve the mechanical properties during molding of the cookie dough. This plastic fat composition for cook...
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WO/2021/202415A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing having a first interchangeable cooking module, a second interchangeable cooking module, and a single power connection for receiving electrical pow...
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WO/2021/198599A1 |
The object of the invention is to provide a new technology for industrial production of folded or rolled cakes (1) in which the decoration is applied prior to baking. To this end, the invention relates to an industrial method for making ...
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WO/2021/202356A1 |
A modular cooking apparatus is disclosed. The modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven and a second interchangeable cooking module containing a microwave oven. The microwave...
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WO/2021/202418A1 |
A modular cooking apparatus includes a first interchangeable cooking module containing an impingement oven, a second interchangeable cooking module containing a hot air oven with built-in magnetron, and a single power connection for rece...
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WO/2021/202417A1 |
A modular cooking apparatus includes a housing having a first interchangeable cooking module, a second interchangeable cooking module, and a single power connection for receiving electrical power from a wall outlet. The first interchange...
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