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Patent Searching and Data


Matches 601 - 650 out of 27,159

Document Document Title
WO/2020/035833A1
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream ...  
WO/2020/035462A1
The present invention relates to a method for producing a biodegradable appliance for containing food. The method comprises the steps of producing a water-based dough and cooking and shaping the dough in a heated mold to produce the appl...  
WO/2020/036767A1
Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp...  
WO/2020/035704A1
Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 t...  
WO/2020/032907A1
The invention relates to devices and methods for cooling freshly baked bread in a continuous stream under vacuum conditions. A device comprises a frame, a gripping device and guides, vacuum chambers, a vacuum pump, a condenser, a hoistin...  
WO/2020/031237A1
A packaged bakery product (100) according to the present invention comprises a sealed packaging container (101) and a bakery product (102) packaged in the packaging container (101). The packaging container (101) is configured such that a...  
WO/2020/030819A1
Packaged aquafaba having a protein content by weight of at least 0.5%. The packaged aquafaba is provided in liquid form and packaged in a pouch. Methods of making aquafaba and of using aquafaba and the products resulting therefrom are al...  
WO/2020/031305A1
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...  
WO/2020/027683A1
The present invention relates to the industrial process for the production of apple pomace flour (peel, seed, stem and pulp) after juicing. Dry apple pomace with low water content (4-6%) and activity (0.2 - 0.4) obtained by dehydration (...  
WO/2020/025296A1
The present invention relates to filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.  
WO/2020/028604A1
A baking container having one or more rupture lines for ease of removal and separation from a baked foodstuff is described herein. The baking container has a sidewall and a planar bottom face. One or more rupture lines may run down a hei...  
WO/2020/025295A1
The present invention relates to aerated filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.  
WO/2020/024568A1
A driving speed change mechanism for a food processor and a stand mixer. The driving speed change mechanism comprises a motor assembly (1) and a gearbox assembly (2), the motor assembly (1) is fixedly connected to the gearbox assembly (2...  
WO/2020/026995A1
Provided is an improver for baked confections (but excluding sponge cake) comprising a component (A) that satisfies the following conditions (1) to (5): (1) having a starch content of at least 75 mass%; (2) containing 3-45 mass% of starc...  
WO/2020/026996A1
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an am...  
WO/2020/026773A1
This food dough baking device is characterized by being provided with a disk-shaped griddle provided to be rotatable about the center of a circle in a heated state, a dough dropping unit for dropping different types of food doughs to res...  
WO/2020/025396A1
The invention relates to an apparatus for treating foods, comprising at least one treatment unit (6, 21) which has at least one treatment chamber which is configured to receive product carriers with foods, and comprising at least one tra...  
WO/2020/026997A1
This method for producing baked sweets includes: a step for preparing a dough for baked sweets, the dough including a component (A), which is a granular material that contains 75 mass% or more of starch, the granular material including 3...  
WO/2020/028210A1
A food preparation apparatus for a slice includes a flat bottom and raised side members. The flat bottom is shaped like the slice with two angled sides and an open end. The open end connects the two angled sides. The open end is also str...  
WO/2020/022996A2
The present invention, relates to a multi-component snack product comprising a molded cake base (10) and an elongated recess (16) provided on the upper portion of the cake base (10) characterized in that an edible decorative element (20)...  
WO/2020/022490A1
A pillow-packaged roll-in margarine obtained by: cooling a water-in-oil type emulsified fat composition in which fat is molten to 0-25°C; maintaining the composition at these temperatures for 10-300 seconds for crystallization; then hea...  
WO/2020/021502A1
A dough-stretching machine (1), which is particularly adapted to stretch pizza dough, comprising a frame (11) associated with which are a support plane (14) for the mass of dough to be stretched; a dough-stretching unit (2) arranged at t...  
WO/2020/021438A1
A method of making a food kit (1) intended for on-demand preparation of fresh filled pasta (P), such as tortelli, ravioli, panzerotti and the like with much the same properties as homemade fresh pasta, the method comprising making first ...  
WO/2020/021220A1
Food manipulation apparatus (10) is provided and comprises manipulation means (20) which moves two parts of a food item (30) between a first relative disposition and a second relative disposition. Furthermore, a robot (70) may be provide...  
WO/2020/017443A1
Provided are a fixed quantity portioning unit (5) capable of accurately portioning a fixed quantity of paste-like food material while preventing damage to the food material, a fixed quantity portioning method, and a food production metho...  
WO/2020/016202A1
The invention relates to a main part of a single-serve capsule for accommodating at least one ingredient for producing a beverage by passing brewing water through it, in particular coffee capsule, the main part being a baked product. The...  
WO/2020/015816A1
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a compos...  
WO/2020/014159A1
Systems and methods include a cooking appliance comprising a heating element disposed within a cooking chamber to selectively emit waves at any of a plurality of powers and/or peak wavelengths, a camera to capture an image of the cooking...  
WO/2020/012477A1
A food imprinting system including at least one imprint block, and a mounting plate having at least one opening dimensioned for receiving at least a forward portion including a printing face of the imprint block, wherein the imprint bloc...  
WO/2020/012238A1
The present invention discloses an eggfree loukoumades dry mix (EFLDM) to Prepare loukoumades without adding external substance apart from making dough by adding water to the EFLDM and deep frying the batter for 3 to 5 minutes. The EFLDM...  
WO/2020/010465A1
Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pu...  
WO/2020/011467A1
A system (1) for conveying dough (2) along a conveying section (3), comprising: - an elongate dough-conveying element (4) that defines a conveying section (3), which dough-conveying element (4) comprises a dough-supporting region (6) tha...  
WO/2020/011466A1
A system (1) for conveying dough (2) along a conveying section (3), comprising - at least one dough-conveying element (4) that defines a conveying section (3) of a defined total length (L), the conveying section (3) having: -- a first co...  
WO/2020/012078A1
The invention relates to a holder (10, 11) for food filling (45), which is made from plastic and comprises: a wall (16) for receiving the filling, extending along a first plane (18); two walls (19) for retaining the filling, which are in...  
WO/2020/010176A1
The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase...  
WO/2020/008983A1
According to the present invention, a packaged food product is produced by: movably supporting a plurality of shutter blades respectively on a plurality of spindles that are disposed symmetrically about a convergence point, each of the s...  
WO/2020/009291A1
A cooking device and a hinge structure for the cooking device are provided. A hinge structure (20) according to an embodiment is used for a cooking device (10) including a lower case (12a) and an upper case (12b) of which a pair of bakin...  
WO/2020/007284A1
Provided are an electric appliance and a method of operating the electric appliance in a safety critical operation. The electric appliance and the method of operating the electric appliance enable a safety critical operation executable b...  
WO/2020/005234A1
A taco shell (600) is produced using a rotary cutter (120) including a shaft (200), an outer blade (220) extending radially outward from the shaft (200) and a first inner blade (221-223) extending radially outward from the shaft (200). T...  
WO/2020/000232A1
A tunnel oven (100), comprising a housing (10), a heat source structure (30) and a baking structure (20), wherein the heat source structure (30) and the baking structure (20) are fixedly mounted on the housing (10); the baking structure ...  
WO/2020/006257A1
Systems and methods of bun holding and toasting use a bun dispenser and a toaster. The bun dispenser includes a bun holding cabinet in which a plurality of buns are held on shelves and each of the shelves include conveyors. A shuttle of ...  
WO/2020/003905A1
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...  
WO/2020/006030A1
Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02...  
WO/2020/003332A1
Described is a pasta making machine comprising a kneading machine (1) in turn equipped with a container (11), and an extruding assembly (200) which comprises a forming or extruding body (202), in which is made at least one through extrus...  
WO/2019/246464A1
A system may include a chute, a plurality of hoppers, a bun-advancing system, a blade, and a bun-stopper system. The plurality of hoppers are attached to the chute and include outlets in communication with a channel of the chute. The bun...  
WO/2019/243312A1
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1...  
WO/2019/244976A1
This oral composition contains the following components: (A) nonpolymeric catechins; (B) rutin; and (C) astragalin. The content of the component (A) is 2-50% by mass of the solid content. The mass ratio [(B)/(A)] between the component (A...  
WO/2019/243277A1
A cooking appliance has at least one support (12) and a cooking body (16), which is fastened on the support (12) such that it can be rotated via a rotary spindle (36), wherein the cooking body (16) has a vat-like cooking vessel (32) and ...  
WO/2019/245739A1
Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and dockin...  
WO/2019/240995A1
The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cool...  

Matches 601 - 650 out of 27,159