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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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WO/2021/189792A1 |
An automatic production device, comprising a device main body (1), an ingredient storage region (101), a cooking region (102), and a conveying and assembly region (103). The ingredient storage region is used to store at least two main in...
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WO/2021/190990A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one ...
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WO/2021/194469A1 |
The invention relates to an aqueous binder liquid that can advantageously be used in the layer-by-layer production of 3-D sugar-based food products. More particularly, the invention relates to an aqueous binder liquid containing: (a) 50-...
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WO/2021/190989A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to- use, fresh dough pieces; a dough assembly comprising said packed dough product; a m...
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WO/2021/188014A1 |
The invention relates to the food industry. A method for producing bread and baked goods comprises combining the dry and liquid ingredients of the dough, mixing, shaping the products and baking. After the ingredients have been mixed toge...
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WO/2021/184093A1 |
The present invention relates to a composition comprising ingredients of plant origin and chemical ferments, in powder form, and to the use thereof as a substitute for natural eggs in the preparation of baking and confectionery products....
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WO/2021/181377A1 |
The subject matter discloses an autonomous system for preparing food products located in a housing, the system comprising multiple ingredients tanks for storing ingredients of food products and cooking equipment for preparing food produc...
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WO/2021/183418A1 |
A comestible processing machine including a loader plate comprising a plurality of spaced apart openings passing through the loader plate, a first flattener and a second flattener pivotably attached to the loader plate at each of the ope...
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WO/2021/182315A1 |
The present invention addresses the problem of providing a water-in-oil type emulsion composition to be kneaded in, said composition being capable of imparting a natural milk flavor and moist feeling to baked confectionery. A water-in-oi...
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WO/2021/183601A1 |
A bread cup (10) for holding a food material (12) and a condiment container (14) has a cup body (20) made of bread. The cup body (20) has a base (22) and an upwardly extending side wall (24) that extends upwardly to a top perimeter (26),...
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WO/2021/183561A1 |
The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking age...
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WO/2021/182999A1 |
The present invention relates to the food industry, to a food dish, and more specifically to a burger. The technical result of the claimed invention is to create a new and eater-friendly burger, the design of which allows increasing quan...
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WO/2021/177115A1 |
The present invention addresses the problem of providing an emulsified fat composition having a refreshing flavor and sweetness. Provided is an emulsified fat composition which contains a koji fermentation product and in which the pH v...
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WO/2021/176454A1 |
A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or...
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WO/2021/174342A1 |
A kit for molding and storing malleable foodstuff includes (a) a molding tube; (b) a plunger slidable within the molding tube for tamping foodstuff received therein to form a shaped food article corresponding in shape to an interior of t...
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WO/2021/177067A1 |
The present invention addresses the problem of producing breads with excellent softness, melt-in-the-mouth feeling, and moistness through a simple process. A water-in-oil type emulsion composition is produced containing a total of 0.05-8...
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WO/2021/175957A1 |
The invention relates to a device for producing food dough (1), comprising an at least partially elastically deformable membrane (2) containing ingredients of said food dough and means for deforming (3) the membrane (2) operating from th...
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WO/2021/177922A1 |
The invention relates to a mixture of gluten free and low protein cookie dough for phenylketonuria (PKU) and celiac patients. More specifically, the invention relates to a ready-to-use cookie dough mix that is gluten-free, low-protein, f...
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WO/2021/175358A1 |
The invention relates to a conveying installation (10) comprising a conveying device (20) which forms a conveying path for conveying a wafer sheet (30), characterised by: a baffle (40) which engages in the conveying path and has an inlet...
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WO/2021/172454A1 |
[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characte...
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WO/2021/171236A1 |
A container (1) for containing and dispensing semi-liquid substances comprising: a bag-like body (2) made of a compostable biodegradable material and configured to contain a semi-liquid substance, said bag-like body (2) has a dispensing ...
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WO/2021/173769A1 |
A piece of edible cutlery and a method to create the piece of edible cutlery is described. The piece of edible cutlery includes at least a main flour and a binder. The main flour is a wheat flour, a rice flour, a corn flour, a chickpea f...
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WO/2021/168913A1 |
Fat-reducing food, comprising very-low calorie food and calorie-restricting balanced food. The calorie of the very-low calorie food is 400-800 kilocalories, and the very-low calorie food comprises any one of a food set meal A, a food set...
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WO/2021/165198A1 |
Disclosed is an oven comprising: an oven housing containing an oven chamber for containing foodstuffs to be cooked; an aperture formed in the oven housing for receiving liquid; and a vaporiser configured to receive liquid that is receive...
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WO/2021/165475A1 |
The present invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.
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WO/2021/166704A1 |
The present invention pertains to a shape modifier for a layered puffed food, said shape modifier comprising a vegetable sterol fatty acid ester. Further, the present invention pertains to: a method for producing a plastic fat compositio...
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WO/2021/160812A1 |
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by ...
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WO/2021/161783A1 |
A dusting flour for fried food containing a component (A) that satisfies the following conditions (1)-(4): (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% of a low-molecular starch of a starch having an amy...
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WO/2021/158293A1 |
Scored dough pieces are produced by forming a dough piece (300), freezing the dough piece (300) to produce a frozen dough piece (400) and scoring the frozen dough piece (400) to produce a scored dough piece (410) having at least one scor...
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WO/2021/158725A1 |
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is pr...
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WO/2021/158292A1 |
Frozen un-proofed dough pieces (400) are produced by pinching an upper skin (405) of an un-proofed dough body to a lower skin (410) and producing a score (310; 1050-1053) through the upper skin (405) prior to freezing. The un-proofed dou...
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WO/2021/155435A1 |
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of produci...
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WO/2021/155107A1 |
A food processing system includes at least one receptacle containing a composition of water and insoluble solids, a centripetal force-based solid/liquid separator having an inlet, a solids outlet, and a liquid outlet, and a pump able to ...
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WO/2021/153285A1 |
Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein...
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WO/2021/153391A1 |
The present invention pertains to a bakery food which has reduced stickiness, improved meltability in mouth, good crispness and improved softness and which also has good appearance and is easy to handle. The bakery food according to th...
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WO/2021/151134A1 |
The invention relates to a spread for a snack product comprising a dough piece (2, 4), particularly produced from potatoes, bread doughs and/or rice, the spread (1, 3) having a cheese component that consists of fresh cheese and cheese of...
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WO/2021/153694A1 |
A method for manufacturing bakery food dough containing a powder ingredient, water, an oil/fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A)...
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WO/2021/154580A1 |
An automatic apparatus for baking pastry products, wherein baking molds containing a pastry mass to be baked are introduced into the apparatus for baking purposes, wherein the apparatus comprises a reception or cooling module that define...
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WO/2021/153714A1 |
This sheet comprises a substrate and a particle-containing layer, wherein the particle-containing layer contains a polymer component (A) and particles (B) which are mesoporous silica carrying a substance that contains a platinum group el...
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WO/2021/153713A1 |
Provided is a sheet having a substrate and a particle-containing layer, wherein the particle-containing layer comprises a polymer component (A) and particles (B) of mesoporous silica that supports a substance that contains platinum group...
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WO/2021/152276A1 |
The present invention relates to the field of producing products in the bakery/viennoiserie/patisserie sector and more particularly to a covering for a baking/proving tray intended for proving and/or baking products produced in the baker...
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WO/2021/148551A1 |
The invention belongs to food industries and namely to a method of grain mass production. The method features germinating cleaned grain using shungite water as a liquid medium and grinding germinated grain to particles sized no larger th...
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WO/2021/148296A1 |
The invention relates to a production facility and device for measuring the thicknesses of thin-walled, brittle wafer sheets (22) which are conveyed continuously through a measurement gap (1) during the measurement, comprising: a first w...
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WO/2021/147341A1 |
The present invention provides a food material processing apparatus, comprising a food material processing device. The food material processing device comprises: a plurality of cooking modules, used for cooking different food materials; ...
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