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WO/2020/072500A1 |
An apparatus and method for post-extrusion filling and closing an extrudate includes a feeder (20, 200) arranged in relation to an extruded rope of material (30, 80. 120, 140, 160, 180) flowing from an extrusion die (50, 56, 62, 68, 74) ...
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WO/2020/061653A1 |
The invention relates to a mixture for production of edible containers for cold and hot beverages and food that can be consumed during and after consumption of the beverage for example coffee or food. The invention will find application ...
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WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
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WO/2020/064563A1 |
The invention relates to a mold intended for cooking food, in particular for cooking pastry, comprising at least one cavity for receiving food to be cooked, this cavity comprising an upper edge connected to an upper wall of the mold and ...
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WO/2020/066862A1 |
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...
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WO/2020/065091A1 |
The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a su...
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WO/2020/061628A1 |
A cooking appliance (400) including: a body (402) providing a floor (404), a ceiling (406) and an intermediate wall (408) located between the floor (404) and ceiling (406), the floor (404), ceiling (406), and wall (408) at least partly s...
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WO/2020/064561A1 |
The invention relates to a mold for cooking food, in particular for baking pastries, comprising at least one cavity for receiving the food to be cooked, said receiving cavity comprising an opening and an upper edge connected to an upper ...
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WO/2020/063489A1 |
A food cutting and processing machine and a filled bun manufacturing machine. The food cutting and processing machine comprises multiple shaping cutters (41) uniformly arranged in a circumferential direction. Blade ends of the respective...
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WO/2020/063487A1 |
A food processing machine (1) and a steamed stuffed bun machine. The food processing machine (1) comprises: a stuffing supplying part (10), which is used for feeding and supplying stuffing downwards; and a wet dough feeding and wrapping ...
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WO/2020/067390A1 |
The present invention pertains to a production method for dough for bread or the like, a production method for bread or the like and a method for inhibiting the reduction of moist feeling of bread or the like, and a starch composition th...
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WO/2020/065240A1 |
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...
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WO/2020/063490A1 |
A machine for cutting and processing food, and a machine for making steamed stuffed buns, comprising a plurality of molding cutters (41) uniformly arranged in the peripheral direction; the cutting edge ends of all of the molding cutters ...
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WO/2020/065480A1 |
A dough is suitable for making a fortified gastronomic composite food and comprises mainly or essentially a flour of cereal, dietary fibers, at least a fat or edible oil, at least one egg, as well as at least one essential amino acid and...
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WO/2020/058488A1 |
The present invention provides new products containing no added sugar and/or fat.
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WO/2020/051671A1 |
The present invention relates to a compact and substantially enclosed dough belt forming apparatus for use as part of an industrial bread making line. The dough belt forming apparatus is configured to form and convey a continuous belt of...
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WO/2020/055258A1 |
The invention relates to a device (2) and a method for a contactless analysis of a food product (2), in particular for the contactless analysis of a dough product. The device (2) comprises a distance sensor (3) configured for measuring a...
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WO/2020/051612A1 |
The invention relates to a device (10) for rounding dough pieces, comprising a frame (1), a working slide (2) with a working head (7), on which a working plate (8) is arranged, in particular a replaceable working plate, wherein the worki...
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WO/2020/053430A1 |
The present invention relates to a support tray device (1) for transporting bakery, patisserie, viennoiserie or similar products through at least one processing unit of a facility that produces such products, said device (1) comprising a...
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WO/2020/053066A1 |
The present invention relates to a cereal product dough comprising native buckwheat starch, the use thereof and to a process of fabricating a cereal product.
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WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
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WO/2020/055260A1 |
The present invention relates to a piping bag. More in particular, the present invention relates to a piping bag for applying a foodstuff to a substrate, wherein the piping bag is of the disposable type. The present invention further rel...
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WO/2020/051615A1 |
The invention relates to a proofing chamber (100) for proofing dough, comprising - an outer frame (10) which comprises profiled frame sections running at an angle to the gravitational direction and which encloses the interior (30) of the...
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WO/2020/051611A1 |
The invention relates to a device (10) for shaping multiple dough strip strands comprising a dough feeding device (4) by means of which dough (30) can be introduced into the device (10), at least two shaping rolls (2) that can be rotated...
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WO/2020/051614A1 |
The invention relates to a device for working dough pieces (10), comprising a transport device (3) for transporting the dough pieces (10) in a transport direction (8) from a dough transfer point to a dispensing point and a working head (...
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WO/2020/051673A1 |
The present invention relates to a dough feeding system for use as part of an industrial bread making line. The dough feeding system is configured to form and convey a continuous belt of dough for further processing before it is cut into...
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WO/2020/051672A1 |
The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multi...
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WO/2020/053425A1 |
The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water,...
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WO/2020/053418A1 |
The invention relates to a vapour condenser (10) for a cooking appliance and to a cooking appliance comprising such a vapour condenser (10). A vapour condenser (10) according to the invention for a cooking appliance has a condenser housi...
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WO/2020/052949A1 |
The invention relates to an apparatus (2) for mixing powdery baking ingredients with water. The apparatus (2) comprises a mixing chamber (4) which is inclined at a gradient and is preferably vertical, which has in an upper head region (6...
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WO/2020/053633A1 |
This disclosure relates to the apparatus that is part of the home appliance will be presented; it can automatically and semi-automatically produce several types of breads, including baguettes, French breads, flat breads, as well as a var...
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WO/2020/051613A1 |
The invention relates to a working system (100) for working pieces of dough (5), comprising: at least one working cup (3), each working cup having an opening (31), a receiving space (32) for receiving pieces of dough (5) and a working in...
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WO/2020/047656A1 |
Fumonisins are a type of mycotoxin that contaminate different products, for example, feed and food products, including corn-based products, which can lead to serious health risks to humans and livestock. Current methods for detoxifying f...
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WO/2020/049314A2 |
An oven with an enclosure defining an oven chamber for receiving food, a food supporting base at the bottom of the oven and a plurality of electrically powered heaters comprising one or more gas heaters in the roof of the oven and adjace...
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WO/2020/048689A1 |
The present invention relates to a cooking device (1) comprising a body (2); a cooking cavity (3) which is disposed in the body (2) and wherein the foodstuffs to be cooked are placed; a casing (4) in the form of a box with the front side...
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WO/2020/048784A1 |
The present invention relates to processes for determination of sprouts/germ buds contaminated with microorganisms, in particular with pathogenic microorganisms inter alia for the production of bakery goods and/or precursors thereof, in ...
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WO/2020/044732A1 |
[Problem] The purpose of the invention is to provide a vapor heating unit, a vapor heating method, a device for manufacturing confection, and a method for manufacturing confection that can control, using a simple structure, temperature d...
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WO/2020/046905A1 |
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an a...
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WO/2020/043925A1 |
The present invention relates to gluten-free flour modified by means of a hydrothermal treatment with a microwave. Also described is a method for obtaining the modified flour and the use of same to produce gluten-free doughs and baked go...
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WO/2020/045370A1 |
[Problem] To provide a foodstuff processing mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision, as well as a foodstuff processing method, a food manufacturing method, and a food manufactu...
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WO/2020/045369A1 |
[Problem] To provide a bending mechanism capable of bending a sheet-like flexible foodstuff, such as a wrapper, with high precision and at high speed, as well as a bending method, and a food manufacturing method. [Solution] A transport u...
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WO/2020/037410A1 |
The present disclosure relates to a cannabis-infused product, comprising an emulsion containing a cannabinoid profile including one or more cannabinoid, wherein the emulsion is a nanoemulsion. The disclosure also relates to methods of ma...
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WO/2020/037409A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...
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WO/2020/038710A1 |
The method (S1-S7) serves to operate a domestic cooking appliance (1) having a cooking chamber (2), in which a moisture value (f) in the cooking chamber (2) is monitored (S4) and, when the moisture value (f) reaches or falls below a pres...
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WO/2020/040712A2 |
The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.
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WO/2020/037408A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...
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WO/2020/040632A2 |
The present invention consists of an automatic apparatus (50) for producing and cooking tortillas, which comprises a cartridge (1, 54, 71) containing circular, pre-formed, raw or partially cooked tortillas (21); a coupling system for eas...
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WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/039068A1 |
A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; dryi...
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