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WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
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WO/2021/069765A1 |
The present invention relates to a method for obtaining a bread dough; to a system for carrying out the method; and to the bread dough thus obtained. Using the method of the invention, the times for obtaining the product are reduced.
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WO/2021/071290A1 |
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...
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WO/2021/071680A1 |
Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide ...
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WO/2021/064196A1 |
The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The i...
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WO/2021/067046A1 |
A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cak...
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WO/2021/065458A1 |
The present invention relates to a production method for rusks: that makes it possible to produce rusks that have well-balanced crispness and crunchiness but still give when bitten and melt in the mouth; and that also makes it possible t...
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WO/2021/066159A1 |
The present invention addresses the problem of providing: a sugar composition suitable for a cyclic tetrasaccharide-containing starch syrup which has low viscosity, low water activity, and low colorability, which is low in calories, and ...
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WO/2021/065869A1 |
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also prov...
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WO/2021/062343A1 |
The instant invention is to be used in used in pizzerias and other food restaurants to fully substitute manual labor in food processing. The invention utilizes a modular principle for flexibility. It allows tuning the machine to (1) diff...
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WO/2021/058504A1 |
The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2 – 7 wt. %, based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at...
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WO/2021/058938A1 |
The present invention provides an article inverting and displacing apparatus and a machine for making sandwiches comprising the apparatus, wherein the apparatus comprises an engagement member (12) adapted to engage a lateral edge portion...
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WO/2021/061766A1 |
A cooking oven wet bulb sensor system having: a reservoir configured to be secured to a cooking chamber wall of the cooking oven, with a cavity of the reservoir in an upward-facing orientation; a temperature sensor probe configured to be...
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WO/2021/059026A1 |
An edible chew is formulated for oral consumption by a human child and includes an expanded pre-gelatinized cereal flour matrix. A method of (i) providing teething support to a human child who is teething and/or (ii) soothing, calming an...
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WO/2021/056819A1 |
Disclosed is a biscuit forming machine, comprising a first dough cutting machine (3), a second dough cutting machine (4), a first roller printing machine (1), a first crispy biscuit blank conveying belt, a second roller printing machine ...
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WO/2021/052954A1 |
The invention relates to a support tray device (1) for transporting bakery, patisserie, viennoiserie or similar products through at least one processing unit of an installation used for producing such products, said device (1) comprising...
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WO/2021/046613A1 |
An oven (10) having a body (15) that includes a base (20), a ceiling (25), and a wall (30) extending between the base (20) and the ceiling (25), the wall (30) at least partly surrounding a cooking cavity (35), the base (20) including a b...
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WO/2021/047440A1 |
A baumkuchen and a method for making same. The baumkuchen is prepared by taking fresh hen eggs, white granulated sugar, wheat flour, vegetable oil, liquid cream and syrup as the main raw materials and taking an emulsifier, brandy and a f...
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WO/2021/048207A1 |
The invention relates to a kneading machine having a removable bowl trolley (1) and a tongs locking device (9) for fixing the bowl cart (1) on the kneading machine, wherein the tongs locking device (9) has a set of tongs (8), which has w...
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WO/2020/196300A9 |
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...
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WO/2021/042206A1 |
A connector assembly for electrically connecting a first component to a second component, the connector assembly has a first connector having first contacts electrically connectable to the first component, and a first magnet secured to t...
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WO/2021/046584A1 |
The present technology is directed to a kiosk for storing, displaying, and distributing a plurality of baked products. The kiosk may include, for example, a housing defining a chamber therein and configured to receive a plurality of bake...
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WO/2021/044949A1 |
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked con...
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WO/2021/043988A1 |
The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 µm and 30 µm, preferably between 22 µm and 28 µm, eve...
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WO/2021/044380A1 |
The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum,...
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WO/2021/043809A1 |
The invention relates to a kneading machine (1) for food doughs, comprising a rotatable kneading bowl (7) having a central opening (9) in a base (8) for the discharge of the food dough, and a closure device (10) which is designed in such...
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WO/2021/044011A1 |
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...
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WO/2021/044423A1 |
The invention relates to a tool for enabling an even heating/cooking/baking of at least one product, comprising: at least one rotatable surface having a top side and a bottom side, wherein said top side is adapted to support the at least...
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WO/2021/042162A1 |
Disclosed herein is a composition for producing a bread product. The composition comprises a flour, a whey protein, an alkali and an acidulant. The alkali is effective to alkalinise a hydrated composition whereby the whey protein is solu...
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WO/2021/039473A1 |
Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation o...
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WO/2021/037444A1 |
A once-through baking oven for continuous baking operation has a plurality of oven modules with module baking space sections which together form a once-through baking space. A baking material conveying device 5 serves for the continuous ...
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WO/2021/041118A1 |
Provided herein are a food mold for use in food processing and a method for food processing using the food mold. The food mold includes a bottom portion, a sidewall and a protruding structure. The bottom portion includes a peripheral edg...
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WO/2021/035361A1 |
The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural ...
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WO/2021/036123A1 |
A high-temperature-resistant long service life oven lamp and a use method use therefor. Said oven lamp comprises a lamp body (2), a housing (3) being provided outside the lamp body (2), a slit (4) being provided between the lamp body (2)...
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WO/2021/041649A1 |
In a latent heat controlled toaster and process of toasting, the toaster includes at least one heating element. A controller receives electrical measurements including at least one of a voltage or a current and calculates a power deliver...
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WO/2021/037994A1 |
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...
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WO/2021/034980A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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WO/2021/034204A1 |
The present invention relates to a biscuit enriched with cereals of the genus Chenopodium, preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, which comprises between 26.5 to 28 mg of iron per every 1...
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WO/2021/034561A1 |
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.
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WO/2021/032832A1 |
The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products ...
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WO/2021/030895A1 |
The present invention patent description relates to drinking straws for sucking liquid beverages and the manufacturing method thereof, forming an edible, biodegradable and natural product without gluten or any chemical substance harmful ...
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WO/2021/029400A1 |
According to the present invention, a food mold and a mold having an original design are manufactured more quickly. A manufacturing method for a food mold or a mold is characterized by comprising a formation step for controlling a laser ...
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WO/2021/030652A1 |
Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal struc...
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WO/2021/030601A1 |
A system for dispensing an edible confection includes an elongate edible gummy confection having a first end and a second end. The dispensing system includes a cutting assembly and a housing. The housing includes an inner chamber adapted...
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WO/2021/028920A1 |
A food machine including, a food machine base and an upstanding pedestal extending upwardly from the base. The food machine further includes at least two compartments where each compartment receiving at least one food item where one comp...
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WO/2021/028507A1 |
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...
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WO/2021/029345A1 |
[Problem] To provide a food production apparatus, rotation method, and food production method, which rotate a food material workpiece stably and accurately by a desired angle. [Solution] A food material workpiece W is held between a firs...
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WO/2021/024281A1 |
The invention relates to a stamp (1) to be used during the production of a bread product to impress a mark visible by a consumer on said product. The stamp comprises a steel plate (2) reversibly connected to an aluminum block (4) in whic...
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WO/2021/023767A1 |
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein...
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WO/2021/023800A1 |
An automated sandwich lidding tool is provided and comprises means for placing one slice of bread on top of another.
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