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WO/2019/063721A1 |
The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can neverthe...
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WO/2019/062031A1 |
A turntable component of a filling-wrapping food forming machine, comprising a turntable body (101). A plurality of forming molds (1001) are evenly distributed on the turntable body, and the turntable body is provided thereon with an ope...
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WO/2019/062032A1 |
A stuffed food forming machine, comprising a frame (600) and a rotary plate assembly (100) that is disposed on the frame; a wrapper feeding and cutting station (20) and a stuffing filling station (30) are at least arranged surrounding th...
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WO/2019/063851A1 |
The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and ...
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WO/2019/062303A1 |
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...
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WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
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WO/2019/058339A1 |
The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or pre-cooked egg, possibly filled with a savoury filling, to a flash-freezing step for...
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WO/2019/057125A1 |
Disclosed are a door opening mechanism and a baking machine having same. The door opening mechanism (1) comprises slide rails (11), telescopic arms (11a), and a drive motor (12). The slide rails are disposed on a body (2) of a baking mac...
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WO/2019/058956A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...
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WO/2019/058252A1 |
The invention concerns a conveyor (1) for a continuous baking oven (10), wherein the conveyor (1) is of the closed-ring type and comprises an outer surface (2) and an inner surface (3), and wherein the conveyor (1) is equipped with a plu...
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WO/2019/056039A1 |
The invention relates to a device (10) for forming a dough strip, comprising a dough-feeding apparatus (4), by means of which dough can be introduced into the device (10), a draw-in roller (1), which can be rotated about the axis thereof...
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WO/2019/000019A8 |
There is disclosed a cooking appliance (2010) including: a body (2014) providing a floor (2016), a ceiling (2018) and an intermediate wall (2020) locating between the floor (2016) and ceiling (2018), the floor (2016), ceiling (2018), and...
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WO/2019/054899A1 |
This apparatus comprises a baking chamber which is formed from two cooking mould halves, with an upper and a lower die having shaping surfaces being arranged therein. The cooking mould halves are interconnected so as to be capable of ope...
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WO/2019/054952A1 |
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.
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WO/2019/055917A1 |
A convertible table assembly has an item display configuration in which items can be presented for purchasers/guests. The convertible table assembly includes a tabletop assembly and one or more demountable bins for presenting food or oth...
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WO/2019/054082A1 |
The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excelle...
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WO/2019/053390A1 |
The invention relates to a device for forming food products in the form of fritters or pockets comprising a strip of pastry containing a filling, such as samosas, in order to obtain a polygonal shape, in particular a triangular shape, wh...
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WO/2019/053222A1 |
The present invention relates to a loading and/or unloading station of at least one cooking appliance comprising a large number of insert levels, which define insert heights, for food in at least one cooking chamber, wherein at least one...
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WO/2019/048687A1 |
The invention concerns a device for preparing a sandwich, comprising - a) a movable element (1) comprising a support (8) constituted by two symmetrical parts (4) and (4') that are curved at the distal portion and positioned on a plate (5...
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WO/2019/050403A1 |
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...
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WO/2019/049242A1 |
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...
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WO/2019/050494A1 |
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...
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WO/2019/045754A1 |
Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In eit...
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WO/2019/042660A1 |
The present invention relates to an oven (1) comprising a cooking chamber (2) in which the materials to be cooked are placed, a body (3) enclosing the cooking chamber, with the front side being shaped as an open box, a vapor generator (4...
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WO/2019/042667A1 |
The present invention relates to an oven (1) comprising an oven cavity (2) wherein the foodstuffs to be cooked are placed; a box-shaped body (3) with front side open that surrounds the oven cavity (2); a steam generator (4) that is arran...
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WO/2019/042971A1 |
A recombinant yeast cell comprising a heterologous polynucleotide encoding an anti-staling/freshness amylase; in particular an anti-staling/freshness amylase selected from the group consisting of a maltogenic amylase (EC 3.2.1.133), a be...
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WO/2019/041750A1 |
A noodle maker comprising a dough kneading apparatus; a noodle molding apparatus, the noodle molding apparatus comprising a leavened noodle molding mechanism (10) and an unleavened noodle molding mechanism (10); the leavened noodle moldi...
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WO/2019/045875A1 |
A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a coo...
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WO/2019/046398A1 |
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...
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WO/2019/037988A1 |
The present invention relates to an oven (1) comprising a body (2); an oven cavity (3) wherein the foodstuffs to be cooked are placed; a casing (4) that is disposed in the body (2) and that is in the form of a box with front side open an...
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WO/2019/037982A1 |
An oven (1) comprising a body (2); an oven cavity (3) wherein the foodstuffs to be cooked are placed; a casing (4) that is disposed in the body (2) and that is in the form of a box with front side open and that surrounds the oven cavity ...
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WO/2019/038015A1 |
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three...
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WO/2019/034630A1 |
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread wit...
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WO/2019/032625A1 |
The design sleeve is the only product of its kind that features soft, pliable rolling pin covers with optional concave or convex designs that can be easily affixed on or removed from any rolling pin. The design sleeve is uniquely designe...
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WO/2019/031034A1 |
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is gener...
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WO/2019/031326A1 |
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...
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WO/2019/030370A1 |
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...
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WO/2019/032906A1 |
Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food co...
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WO/2019/028204A1 |
A pan oiler for depositing cooking oil into product molds of a baking pan includes a conveyor assembly configured to carry the baking pan through the pan oiler and an electrostatic oiler assembly. The electrostatic oiler assembly include...
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WO/2019/027379A1 |
Invention is the baby biscuits combination with whole wheat flour and goat's milk containing whole wheat flour, powder sugar, vegetable fat, goat's milk, corn starch, date molasses, mineral and vitamin mix, egg, locust bean flour, ammoni...
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WO/2019/025538A1 |
The invention relates to a treatment station for forming shaped waffle bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle bodies (1) and the connecting webs (2). The treatment stati...
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WO/2019/025541A1 |
The invention relates to a processing station and assembly for forming moulded wafer elements (1) by cutting off connecting webs (2) from a baked assembly (3) composed of the moulded wafer elements (1) and the connecting webs (2), compri...
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WO/2019/020714A1 |
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...
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WO/2019/021004A1 |
The present invention relates to a container (10) for baked food products comprising a circumferential side wall (11), the side wall (11) being separable at a first side (1) of the container and a rim (16) connected to a bottom edge (14)...
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WO/2019/020914A1 |
The present invention relates to a kneading member (107) for a device for kneading a dough, comprising: - a mounting disc (109); - a kneading tool (111) for mixing the ingredients which constitute a dough, comprising: ⋅ an upper portio...
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WO/2019/017870A1 |
The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be u...
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WO/2019/018771A1 |
A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt% to about 95 wt% egg white, (ii) from about 5 wt% to about 15 wt% cook-up starch, and (iii) from about 2 wt% to about 6 wt% i...
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WO/2019/017312A1 |
This invention provides a method for producing a bakery food product, the method comprising blending polydextrose and/or indigestible dextrin with inulin.
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WO/2019/015565A1 |
The present utility model relates to the field of cakes, and especially relates to a scene cake the scene of which may be transported over long distances and which may be produced on a large scale and stored for a long time, comprising a...
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WO/2018/187458A3 |
Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some ...
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