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WO/2019/186248A1 |
The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bact...
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WO/2019/188903A1 |
The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.
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WO/2019/180009A1 |
The present invention relates to a method for the continuous production of bakery products, in particular bakery products consisting of wheat doughs, comprising the following steps: a) producing at least one dough in at least one kneadin...
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WO/2019/178660A1 |
The present application describes equipment (1), and a method of operating the same, for processing fermented dough, dead dough, cooked dough, puff pastry, or any other kind of dough, directly extruded or laminated. The equipment (1) com...
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WO/2019/182152A1 |
The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...
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WO/2019/183342A1 |
A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the ...
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WO/2019/176884A1 |
Provided a bean paste wrapping machine and a bean paste wrap manufacturing method that continuously perform two-stage molding in which one end of dough on a baking sheet being circulated by continuous feeding is molded so as to fold towa...
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WO/2019/175655A1 |
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/2019/174058A1 |
Disclosed are a food processing system (300), a feeding device (100) and extrusion device (200) thereof, and a processing method, wherein the feeding device (100) comprises a box body (110) and a first rotating assembly (120); the box bo...
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WO/2018/154450A9 |
This invention relates to a machine for making filled pasta products and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough and a second feeding device (10) for feeding a second layer (8) of pasta dou...
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WO/2019/173748A1 |
A hand operated press (10) for foodstuff includes a base plate assembly (20) with a moving plate assembly (40) hingedly mounted at a predetermined points of their peripheries. An actuating arm (60) is hingedly mounted to the periphery of...
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WO/2019/171058A1 |
An oven packaging system comprises an item of packaging having a first region and a second region. The packaging houses a kit of parts for assembly of at least part of at least part of an oven. The kit of parts is divided into a pluralit...
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WO/2019/171134A1 |
Bread from barrel is a bread baking machine with ability to produce bread with different thicknesses varying between 0.5 mm-10 mm. The main focus of the design is the density and efficiency in term of time, manpower needed to run the mac...
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WO/2019/173729A1 |
The present invention relates to a waterless system and method for cooling a metallurgical processing furnace. Supercritical carbon dioxide (sCO2) is used as a coolant, as opposed to water, which provides several advantages. For example,...
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WO/2019/172803A1 |
A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil. A proc...
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WO/2019/166598A1 |
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...
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WO/2019/167938A1 |
A frozen fresh yeast molded body in which live yeast has been frozen. The molded body has an approximately plate-shaped form comprising a first surface and a second surface opposing the first surface. At least one line-shaped groove is f...
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WO/2019/165733A1 |
Provided is a method for 3D printing a dual-color stuffed pastry by means of concentrated fruit pulps. Two ingredients are fully mixed respectively, the ingredients are made homogeneous respectively, the temperature thereof is maintained...
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WO/2019/163965A1 |
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...
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WO/2019/162085A1 |
The invention relates to a food processing system (100) for preparing an edible mass of a food product starting from a raw food material, the system comprising: - one or a plurality of food containers (20), each one comprising a raw food...
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WO/2019/162545A1 |
A gluten-free bread containing algae from the species Himanthalia elongata comprising flour from at least one gluten-free cereal, as basic ingredient, in addition to the following ingredients and/or additives: gluten-free sourdough, alga...
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WO/2019/162579A1 |
The invention relates to a process for producing low-gluten or gluten-free cooking dough for food purposes, from a dough composition, said dough composition comprising, by weight relative to the total percentage by weight thereof: betwee...
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WO/2019/165109A1 |
The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
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WO/2019/158605A1 |
The invention relates to a cooling tool (1) for a food or animal feed extruder (E), the cooling tool having i) an inlet end (3), which can be fixed to a food or animal feed extruder (E) and at which extrudate (4) can be led into the cool...
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WO/2019/160682A1 |
Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing ...
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WO/2019/154888A1 |
This invention relates to a process for improving the shelf life of a baked product by applying natamycin on the outer surface.
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WO/2019/154887A1 |
This invention relates to a solution comprising natamycin, a metal salt of a carboxylic acid and water, to a process for preparing such solution, and to the use of such solution.
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WO/2019/155501A1 |
The invention relates to a device, an organized system of machinery and a method for marking bakery products and other similar products, suitable to apply a chromatic marking in relief to the bottom of the products, said marking being re...
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WO/2019/153070A1 |
A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4 %wt.; gum of 2 %wt. to 4...
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WO/2019/153894A1 |
A natural compound yeast and a preparation method therefor, and a method for preparing a bread by means of fermentation of the natural compound yeast. The natural compound yeast is compounded from saccharomycetes and lactobacillus. Compa...
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WO/2019/153694A1 |
Disclosed are an intelligent robot rotary noodle cutting mechanism and a noodle cutting method therefor. The mechanism comprises: a machine cabinet. A rotating shaft is provided within the machine cabinet, a rotating disk is provided on ...
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WO/2019/154879A1 |
A composition comprising spray dried roe, wherein the spray dried roe is in the form of a powder and comprises less than 10 wt% water, based on the total weight of the spray dried roe.
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WO/2019/150170A1 |
The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...
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WO/2019/148989A1 |
Disclosed in the present invention are a whole grain coarse oat crisp biscuit and a preparation method therefor, which belong to the field of food and processing technology. The method of the present invention comprises the following ste...
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WO/2019/149595A1 |
The invention relates to a method and an oven for producing baked, preferably edible, products, comprising an endless conveyor (1) running along a longitudinal direction (18) and a plurality of openable and closable baking irons (2) prov...
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WO/2019/151034A1 |
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...
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WO/2019/149839A1 |
Sourdough having a pH of between 3 and 6, a content of acetic acid of less than 2000 ppm, a content of lactic acid of less than 8000 ppm, a content of yeast in log(CFU)/g of between 7 and 9, a content of lactic acid bacteria in log(CFU)/...
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WO/2019/146629A1 |
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...
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WO/2019/141928A1 |
A folding and rolling table (1) for preparing rolled food products comprising a filling inserted into a rice paper, comprising a conveyor belt (2) and a folding member (5), said folding member (5) comprising a system of at least two nozz...
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WO/2019/143216A1 |
A method for cooking food in a microwave/air oven comprises a step of preparing food including a plurality of individual segments in a closed, airtight and microwavable container. The food container is disposed in a microwave/air oven co...
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WO/2019/141793A1 |
A leavening apparatus (1) for leavening dough pieces (6) comprises a leavening chamber (3) for receiving dough pieces (6) to be leavened and a climate control module for controlling the climate in the leavening chamber (3) for the leaven...
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WO/2019/139505A1 |
The invention relates to the field of bakery products. An edible container for foodstuffs comprises two identically shaped and structured halves, each of which is made of baked dough and is in the shape of a thin-walled trough having sid...
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WO/2019/140241A1 |
Food orders are divided into components or tasks. Systems and methods of food order preparation communicate instructions for automated actions to devices to carry out the automated actions. A toaster operates to toast a bun according to ...
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WO/2019/138131A1 |
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particula...
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WO/2019/136226A1 |
A baked good holding cabinet (12) includes a compartment and provides a controlled environment within the compartment. A tray (32) is configured to receive a plurality of baked goods and to be received within the compartment to hold the ...
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WO/2019/136229A1 |
A bun separator separates pre-sliced buns into portions. A bun feeder receives a pre-sliced bun having a plurality of portions and moves the pre-sliced bun along a first feed path. An obstruction is arranged relative to the first feed pa...
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WO/2019/134880A1 |
There is provided a method (200) for preparing an extrudable food item comprising wheat flour and non-wheat flour at an apparatus (10), which comprises a mixing unit (120) and a heating unit (130). The method comprises combining (210), u...
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WO/2019/136104A1 |
Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configur...
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WO/2019/132202A1 |
The present invention relates to a method for preparation of a duck hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing boned duck and beef to prepare a meat; a primary aging step of mixi...
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WO/2019/131820A1 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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