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WO/2018/212128A1 |
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...
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WO/2018/205367A1 |
Disclosed is a steam oven with a baking air-blast structure, comprising an oven body (1), wherein a liner (2) capable of sealing by closing an oven door, a steam generating device (3) providing steam for the liner (2), a water tank (4) p...
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WO/2018/207779A1 |
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in ...
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WO/2018/206523A1 |
The present invention relates to a dough making bag for receiving ingredients for a dough, comprising an opening and a closed bottom arranged substantially opposite the opening, and a sheet-shaped wall which together with the closed bott...
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WO/2018/206608A1 |
The present invention relates to a method for controlling a cooking process in an oven cavity of a cooking oven, wherein food stuff is arranged inside the oven cavity. At least one cooking parameter is set. The method comprises a time co...
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WO/2018/206274A1 |
The present invention relates to a method for controlling a cooking process in an oven cavity of a cooking oven, wherein food stuff is arranged inside the oven cavity. The method comprises a time control mode (10) in the beginning of sai...
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WO/2018/206856A1 |
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...
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WO/2018/206810A1 |
A cooking appliance (100) is disclosed comprising a cooking chamber (170), a heating stage (150) for heating a food product within the cooking chamber and a humidity adjustment stage (160) for adjusting the humidity within the cooking ch...
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WO/2018/209018A1 |
Lipase enzymes, methods of making lipase enzymes, methods of using lipase enzymes in food, feed, personal care, detergents, grain processing, pulp and paper processing, biofuels, ethanol production, textiles, dairy processing, cocoa butt...
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WO/2018/202801A1 |
The invention relates to a production system for producing flat, stackable products of the food industry, particularly preferably flat baked products, comprising a pre-treatment system (2), particularly preferably a baking device for bak...
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WO/2018/203919A1 |
Food service equipment for effectively making a hollowed-out dough product from bread or another dough product is disclosed wherein the hollowed-out dough product can then be used in connection with the housing or containment of salads, ...
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WO/2018/202787A1 |
The invention relates to a foodstuff product containing St John's wort, a special seasoning mixture, a fat with a high content of saturated, medium chain fatty acids and green tea and/or guaraná.
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WO/2018/202863A1 |
The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present inven...
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WO/2018/204473A1 |
A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 ...
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WO/2018/203458A1 |
The present invention addresses the problem of providing an electric-heating griddle apparatus for grilling spherical foods, the apparatus being capable of shortening spherical food grilling time. This electric-heating griddle apparatus ...
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WO/2018/197685A1 |
The invention relates to a dough transporting device (1) comprising - a frame (2), - a circulating conveying means (3), preferably a belt, - at least one roller (4) rotatably mounted to the frame (2) and engaging the conveying means (3),...
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WO/2018/197658A1 |
The invention relates to a baking oven for producing baked, preferably edible, products, comprising multiple openable and closable baking tongs (2) which are lined up in a row and each successively pass through: a baking mass application...
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WO/2018/197657A1 |
The invention relates to a pouring device (18) for pouring a baking compound onto a baking plate pair (16) of a baking oven, which baking plate pair continuously circulates along a continuous conveyor (15), in order to produce baked prod...
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WO/2018/197656A1 |
The invention relates to a device for producing a shaped waffle body (2) and to a shaped waffle body, in particular a baked intermediate product, made of a baking mass which is baked under pressure and contains 55-70% water in the unbake...
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WO/2017/198652A3 |
The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in aheat-treatedfood productusing a prolidase enzyme. The invention also relates to a heat-treated food product p...
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WO/2018/191764A1 |
Disclosed is a dough material for making an outer casing for a snack product, comprising the following ingredients: - crumbs of a premade baked product; - a fat component; - a liquid component; - emulsifier; - leavening agent, the propor...
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WO/2018/193348A1 |
A pan (1) for foods comprising a bottom (2) and a side wall (3) connected to the bottom (2) and defining, together with the bottom (2) itself, a containment volume (4) for at least one food; the pan (1) comprises at least one identificat...
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WO/2018/193391A1 |
The present invention regards a mixer with rotatable bowl (10), comprising a support framework (11) for a driven rotatable bowl (12), for containing a dough, inside which there is arranged to operate at least one driven mixing tool, said...
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WO/2018/188111A1 |
A separable mold, comprising: a rack (100) and a single cup (200), wherein the rack (100) comprises a rack surface (101) and at least one hole (102) positioned on the rack surface (101), and the inner side of the hole (102) is provided w...
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WO/2018/189483A1 |
A cake mould (1, 100) comprising at least one compartment (2, 102) intended to receive the cake dough, comprising a lid (3, 103) having at least one cover wall (4, 104) comprising a through-opening (41, 141), each cover wall (4, 104) bei...
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WO/2018/190310A1 |
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...
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WO/2018/191255A1 |
A fluid directing structure for a direct fired appliance having a heating space, a burner for providing heat to the heating space, and an exhaust includes a duct. The duct includes a first passage extending from a first end adjacent the ...
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WO/2018/189755A1 |
A packaged food product of the type comprising a sheet of dough, which comprises at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches; the packaged food product of the ty...
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WO/2018/185036A1 |
The invention concerns a modular machine (1) for cooking flexible and sealed cones from a food paste, comprising a base stand (11), in which there are arranged conical female moulds (20) with axes parallel to a vertical axis (Z'Z), and a...
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WO/2018/187458A2 |
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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WO/2018/140496A8 |
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...
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WO/2018/184967A1 |
The invention relates to a baking substrate (1) made of a sheet-type material having, on an upper side (2), an embossed structure (6) provided with an anti-adhesive coating, wherein an underside (3) is made to be smooth at least in some ...
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WO/2018/187460A2 |
Conveyor ovens for cooking food product according to various embodiments include a tunnel having an entrance and an exit, a conveyor to move the food product through the tunnel, and a canopy at the entrance and/or at the exit of the tunn...
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WO/2018/187457A1 |
Conveyor ovens for cooking food according to various embodiments include variable speed fans to deliver air from a plenum into at least two lower cooking zones below a conveyor of the oven, and at least one variable speed fan to deliver ...
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WO/2018/176271A1 |
A food production line and a food processing method. The food production line comprises: a mixing mechanism (101), used for stirring raw materials and water to produce semi-finished products; and an alcohol supply mechanism (102), used f...
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WO/2018/176268A1 |
A food production line comprises: a rolling mechanism (101), comprising at least one pair of rollers (1011); and a cooling circulatory system (102). The cooling circulatory system is used for providing a coolant to at least part of the r...
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WO/2018/180667A1 |
The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involvin...
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WO/2018/181692A1 |
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth ...
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WO/2018/177497A1 |
The invention relates to a domestic baking device for baking a food product, in particular a flatbread, made of a dough portion which is first received in a portion capsule. The baking device comprises a baking and pressing device (2) fo...
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WO/2018/176111A1 |
The present invention patent falls within the field of foods and relates to a cake with a high protein base concentration, without the addition of gluten-containing flours or milk, said ingredients being considered allergenic, formed of ...
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WO/2018/178121A1 |
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...
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WO/2018/178214A1 |
The present invention relates to a method of preparation of high-protein food products and process for manufacturing a high-protein dry food rehydratable mix comprising high-protein microalgae and high-protein food products comprising mi...
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WO/2018/181125A1 |
The present invention addresses the problem of improving the quality of bread by the action of an enzyme. The present invention provides a bread quality improving agent containing exomaltotetraohydrolase.
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WO/2018/178234A1 |
The invention relates to a winding machine (2) for dough, in particular for winding dough strips, and to a method for winding dough using such a machine (2), wherein the winding machine (2) comprises: a main body (4); a control unit; a r...
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WO/2018/172989A1 |
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...
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WO/2018/174203A1 |
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...
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WO/2018/175497A1 |
An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albume...
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WO/2018/170988A1 |
Provided are a staple food and a preparationi method thereof. The staple food comprises a mixture of peeled chestnut, almond, peanut, walnut, maize, brown rice, adlay, purple rice, broom corn, barley, buckwheat, soybean, adzuki bean, mun...
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WO/2017/162137A8 |
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...
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WO/2018/172167A1 |
The invention relates to a device (100) for delivering food products (200) from a certain dough material with a certain shape and/or length, the device comprising: a cartridge (21) where a certain dough material is stored; a dispensing m...
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