| Document |
Document Title |
|
WO/2021/148135A1 |
The present invention relates to edible devices and in particular to edible devices for engaging comestible goods, such as edible cutlery. The invention further relates to methods of producing such edible devices. Embodiments of the inve...
|
|
WO/2021/150456A1 |
An encapsulation particle containing an active material and an unhydrolyzed rice, sunflower, or faba bean protein are provided as is a method of producing the encapsulation particle.
|
|
WO/2021/143773A1 |
A food forming mechanism and method, the mechanism comprising a flipping mechanism (1), a first conveying apparatus (2), a glue spraying mechanism (4), a folding and rotating formation assembly (3), and a second conveying apparatus (5). ...
|
|
WO/2021/143772A1 |
A semi-finished food product angle adjustment method, fixing a fixing apparatus at a first work station (M1) position to a first corner of a wrapper (901), and driving the fixing apparatus by means of a motion driving assembly to move to...
|
|
WO/2021/144734A1 |
A preparation (1) used for the fermentation of a food product mixed with water or containing water comprises: a substance (11), derived from the fruit of the baobab tree and dehydrated, and an additive (12), based on carbohydrates.
|
|
WO/2021/146224A1 |
A conveyorized baking system having improved dust shield support. The system includes including a conveyor track, a conveyor chain that moves through the conveyor track, flanged support struts attached to the conveyor chain, and dust shi...
|
|
WO/2021/144282A1 |
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...
|
|
WO/2021/145836A1 |
This invention; Gas line (2), main valve (3), gas filter (4), burner collector (5), burner valve (6), flexible connection (7), atmospheric burner used in natural gas, cng, lpg fuel stone furnaces. 8) It is related to the ignition mechani...
|
|
WO/2021/144054A1 |
The invention relates to a device (10) for producing a wafer cup, comprising a mold core (20) and a die (30), said die (30) having a base (32) and a plurality of wall segments (34, 36) which are connected to the base (32) in an articulat...
|
|
WO/2021/142052A1 |
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structura...
|
|
WO/2021/140599A1 |
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough ex...
|
|
WO/2021/141114A1 |
Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections. This problem is solved by usi...
|
|
WO/2021/141115A1 |
The present invention addresses the problem of providing a method for producing a bakery food having a soft and moist texture that is obtained by heating a batter dough. This problem is solved by a method for producing a bakery food th...
|
|
WO/2021/139856A1 |
The invention relates to an additional baking form (1) which allows for the baking of a baked product (3) by cooperating with a baking form (4). The additional baking form (1) is provided with an outer surface (2), which is provided and ...
|
|
WO/2021/139187A1 |
The present invention provides a fully-automatic wrapping and boxing wonton machine, which can solve the technical problems of high costs and difficult line arrangement of existing automatic wonton production equipment. A fully-automatic...
|
|
WO/2021/141982A1 |
A system and method for rolling planar food products that rest upon interleaving paper is provided. The system includes first and second conveyors, a rotating mechanism and a movement system. The rotating mechanism is normally disposed a...
|
|
WO/2021/138039A1 |
A multilayer edible product includes a center; a barrier layer directly encompassing at least a portion of the center. The barrier layer includes a hydrophilic powder and a source of fat. The multilayer edible produce further includes an...
|
|
WO/2021/138402A1 |
An automated seed planter may include at least two vacuum cylinders which simultaneously and/or independently pick up and deliver seeds to a single tray. The vacuum cylinders may have a common rotational axis about which the vacuum cylin...
|
|
WO/2021/137819A2 |
The present invention relates to a vegan gluten-free cookie made of roasted chickpea powder called talkan and the production method of this cookie.
|
|
WO/2021/138052A1 |
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...
|
|
WO/2021/133411A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a pressure rated vessel, adding a first predetermined quantity of liquid Butane, sealing the pressure rated vessel shut, and heating the...
|
|
WO/2021/129998A1 |
The current invention concerns preparations comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., and optionally also Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases and their...
|
|
WO/2021/132391A1 |
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content...
|
|
WO/2021/130245A1 |
The invention relates to a method for producing a molded body, in particular in the form of food packaging, utensils, cutlery, cookware, cooking utensils, bakeware, and/or baking utensils, having the following steps: a) producing an emul...
|
|
WO/2021/130825A1 |
Provided are a noodle string cutting device and a noodle manufacturing device with which it is possible to suppress weight variations when noodle strings (52a, 52b) are cut into single-serving portions in a noodle manufacturing method. A...
|
|
WO/2021/130827A1 |
Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles. This noodle cutting device comprises: a pair of cutting blade...
|
|
WO/2021/133410A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a container at a first predetermined temperature for a first predetermined time during which the oil will separate into two parts compri...
|
|
WO/2021/126078A1 |
The present disclosure relates generally to formulations, compositions or foodstuff additives for use in modulating a glycemic response for treating or preventing diabetes or obesity and processes and method of its manufacture. Described...
|
|
WO/2021/124047A1 |
Method (100) for producing a disposable product in biodegradable material based on citrus fruit pulp comprising the steps: - (101) of drying the citrus fruit paste at a temperature between 30° C and 60° C; - (102) of pulverizing the ci...
|
|
WO/2021/121528A1 |
The present invention relates to sage extract-, green oat extract-, ginseng root extract-, and/or L-theanine-comprising nutraceutical compositions and/or products suitable for mental activities, such as e-sport, chess or other sedentary ...
|
|
WO/2021/125965A1 |
The invention relates to a method and an apparatus for the final proofing dough. The apparatus comprises a first section and a second section and a transport device for moving the dough from the first section to the second section. The a...
|
|
WO/2021/116397A1 |
A drive mechanism for a depositor manifold of a depositor system, the drive mechanism comprising: a body; a carrier member configured to carry said depositor manifold; a drive linkage system comprising a first member and a second member,...
|
|
WO/2021/119213A1 |
The present invention offers a new composition for tortillas, and more specifically a composition comprising hydrolyzed lecithin and lecithin in an amount effective to confer superior properties to the tortillas, such as anti-stickiness,...
|
|
WO/2021/116198A1 |
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.
|
|
WO/2021/118528A1 |
A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applie...
|
|
WO/2021/119532A1 |
A method of forming an ultra-fine starch/flour product comprises at least one of (a) or (b), wherein (a) comprises heating a mixture of water and native/modified starch/flour, and extruding the mixture with a screw configuration comprisi...
|
|
WO/2021/112026A1 |
A dough shaping device according to the present invention has formed therein a dough shaping flow passage that is enclosed by at least two rotary rollers and two wall plates. At least one of the rotary rollers is a long-axis rotary rolle...
|
|
WO/2021/112041A1 |
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...
|
|
WO/2021/110509A1 |
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.
|
|
WO/2021/112653A2 |
The present invention provides a conveyor-type food manufacturing apparatus capable of manufacturing plate-shaped foods consecutively by pressing and heating a batter at the same time. To this end, the present invention has: a fixed conv...
|
|
WO/2021/113177A1 |
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintai...
|
|
WO/2021/111483A1 |
Food formulation for the production of a baked food product for managing the ketogenic diet.
|
|
WO/2021/110719A1 |
The invention relates to a baking intermediate product (1) and to a baking mold (18), a method and a baking machine for producing baking intermediate products (1), wherein the baking intermediate products (1) are dimensionally stable, cr...
|
|
WO/2021/110750A1 |
The invention relates to an apparatus (10) for treatment or preparing of semi liquid or pasty food products, which apparatus (10) comprises an elongate chamber (1) formed between two concentric tube-formed bodies (2, 3), an inner tube (2...
|
|
WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
|
|
WO/2021/108015A1 |
Systems and method for removing a non-conforming comestible from a counter-stacker (100). The methods includes receiving a comestible on an upper conveyor (104) of a counter-stacker (100); transferring the comestible through an aperture ...
|
|
WO/2021/105423A1 |
The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: • 40-1,000 grams of one or more frozen breaded food products compris...
|
|
WO/2021/107877A1 |
There is provided a baked confection comprising a plant extract comprising > 5 weight % (wt %) anthocyanin, based on the total weight of the plant extract. There is also provided a method of treating and/or preventing a metabolic syndrom...
|
|
WO/2021/103025A1 |
A durian mung bean cake, comprising the following raw materials in parts by weight: 40-50 parts mung beans, 10-40 parts durian pulp, 3-7 parts chestnut powder, 4-10 parts glutinous rice flour, 3-8 parts kudzu root powder, 3-10 parts Chin...
|
|
WO/2021/105616A1 |
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably fro...
|
