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Patent Searching and Data


Matches 51 - 100 out of 37,981

Document Document Title
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...  
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 ...  
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...  
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...  
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...  
WO/2021/023800A1
An automated sandwich lidding tool is provided and comprises means for placing one slice of bread on top of another.  
WO/2021/024137A1
An apparatus (1) for rising food doughs comprises: a dough-rising compartment (10) having an internal space (V) and configured to contain the food doughs; a thermal conditioning system (30), associated with the dough-rising compartment (...  
WO/2021/023852A1
The invention relates to a kneading machine (1) for food doughs, comprising a kneading machine frame (2) with a lower part (4) and a head section (3), which can be moved in respect of the lower part (4) between a lower operating position...  
WO/2021/018334A1
The invention relates to a cookie molding machine that is improved with respect to maintainability, hygiene and ergonomics. For this purpose, a cookie molding machine according to the invention has a removable belt cassette for a conveyo...  
WO/2021/020183A1
The purpose of the present invention is to provide a method for producing a chlorophyll-containing plant extract in which fading of a green color in a chlorophyll-containing plant extract is suppressed. A method for producing a chlorop...  
WO/2021/020120A1
The present invention relates to: a starch composition for pies which can improve the texture of pies; a pie composition; a pie dough containing the same; a pie dough production method; a pie production method; and the like. In the prese...  
WO/2021/019252A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2021/019481A1
An apparatus for the thermo-forming and/or thermo-adhesive bonding of semi-finished products comprises: an oven (6) having walls (8, 9, 11, 12) delimiting a chamber (13) configured for housing at least one semi-finished product (4); devi...  
WO/2020/070394A4
The invention relates to a piping multi-tube intended for food preparations. More particularly, the invention relates to an adaptable modular device on a piping bag, a siphon, a pressure piston or a baking nozzle, providing for simultane...  
WO/2021/016643A1
The invention relates to a device for applying scatterable material, in particular poppy or sesame, to the bottom of pieces of dough, comprising: a covering belt (2) for transporting the pieces of dough from a dough receiving point (6) t...  
WO/2021/020545A1
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by ...  
WO/2021/021208A1
A method of testing flour to determine whether sufficient non-native alpha amylase is included in the flour is described. The method uses viscoanalysis, and provides rapid results suitable for providing guidance on adjusting the levels o...  
WO/2021/021899A1
A system is provided for heating food. The system includes a housing and a slot, where the slot extends in a direction from the top to the bottom. The system also includes heating elements adjacent the slot. A lever is provided along one...  
WO/2020/257801A3
Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is expo...  
WO/2021/020216A1
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...  
WO/2021/019388A1
A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce,...  
WO/2021/019289A1
The present invention concerns the preparation of a food product from waste from the beer production process.  
WO/2021/014118A1
A modular dome structure (5) for a masonry oven, which includes a plurality of interlocking wall modules (60) abutting one another to form a wall of the dome and a base (7) upon which the wall modules are mounted. Each wall module (60) i...  
WO/2021/016209A1
This invention relates to devices that cook tortillas. Previously, taco shell molds did not offer a hands-free solution to cook a single or multiple taco shells at the consumer level. Embodiments of the present invention use a taco shell...  
WO/2021/013936A1
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...  
WO/2021/009151A1
The present invention relates to a process for manufacturing a dough base, particularly for a dough base, which is a pie or a pizza dough. The claimed process comprises a step, wherein the pressing surface is vibrating with an ultrasonic...  
WO/2021/009472A1
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...  
WO/2021/005760A1
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...  
WO/2021/004840A1
There is disclosed a method of cooling a heating apparatus comprising a heating chamber. The method comprises accumulating condensate in the heating chamber, monitoring a pressure in the heating chamber, and controlling the pressure in t...  
WO/2021/007050A1
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...  
WO/2021/006409A1
The present invention relates to a health functional food product prepared by fermenting a dough containing whey. More specifically, the present invention relates to a health functional bakery product prepared by the steps comprising : p...  
WO/2021/001784A1
A de-epitoped alpha gliadin is provided. Methods of generating same and uses thereof are also provided.  
WO/2021/000060A1
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  
WO/2020/263566A1
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...  
WO/2020/258603A1
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...  
WO/2020/254977A1
A method for producing dry pasta comprising the steps of: - preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; - placing the dough in a chamber in which a vacuum is cre...  
WO/2020/171508A4
The present invention relates to an ultrasonic bread cutter and, more specifically, to an ultrasonic bread cutter, which converts high-frequency electrical energy into mechanical energy by means of an ultrasonic unit so as to cut bread b...  
WO/2020/257803A2
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...  
WO/2020/257567A1
An oven system to heat a moving item includes a conveyor capable of moving at more than one speed along a path of movement; a heat source positioned along the path of movement; a baseline heating profile for heating the moving item at a ...  
WO/2020/256908A1
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...  
WO/2020/251644A1
An egg food product is provided when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mix...  
WO/2020/249917A1
The present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.  
WO/2020/244529A1
An oven device (10), comprising a housing (12) defining a cooking chamber (14) for receiving an item to be cooked. The cooking chamber (14) comprises a top wall (30), a bottom wall (32), a rear wall (38), and opposite side walls (34, 36)...  
WO/2020/244053A1
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...  
WO/2020/237342A1
A semi-finished food product comprises an edible ready-to-eat shell (1) and, contained inside said edible shell (1), a ready-to-eat filling (2) made from products requiring moistening prior to consumption, and a moistening ingredient (3)...  
WO/2020/241649A1
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...  
WO/2020/239608A1
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...  
WO/2020/243263A1
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...  
WO/2020/240436A1
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...  

Matches 51 - 100 out of 37,981