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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.
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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)...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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WO/2019/238423A1 |
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...
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WO/2019/238994A1 |
The invention relates to a toasting device that adapts to the type of bread, which comprises an artificial-vision perception system formed by: a window of insulating glass (2), a wide-angle lens (3), a low-cost camera (4) with a colour s...
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WO/2019/238301A1 |
The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat su...
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WO/2019/238605A1 |
An accessory is provided for an air-based fryer, and an air-based fryer having the accessory, the accessory having a perforated base with an open side. A handle is provided for mounting the perforated base in a cooking chamber of the air...
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WO/2019/241152A1 |
Certain embodiments disclosed herein pertain to a method of preparing rice bran, compositions comprising rice bran and rice protein, and methods of using those compositions. In some embodiments, products and processes for the development...
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WO/2019/233836A1 |
The present invention relates to a method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture comprises 15-30 wt-% of dehulled fava...
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WO/2019/234531A1 |
The present invention relates to taste good biscuits for diabetics. The present invention specifically relates to sugar-free taste good biscuits with high dietary fibre for diabetics. The present invention more specifically relates to ta...
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WO/2019/234042A1 |
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.
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WO/2019/236241A1 |
Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an apertur...
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