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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/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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WO/2018/172573A1 |
The present invention relates to a biscuit with no added sugar for consumption by children which comprises flour (50-70 wt.%), water (5-15 wt.%), oil (3-18 wt.%), fructooligosaccharides (0.1-10 wt.%), inulin (1-20 wt.%), fibre (0.1-5 wt....
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WO/2018/172716A1 |
The invention relates to a method for distributing a food fluid in a bakery, comprising the circulation of a food fluid from a cold chamber (8) to at least one dosing point (3, 6), in a supply line arranged between the cold chamber (8) a...
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WO/2018/175417A1 |
The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.
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WO/2018/170959A1 |
An intelligent automatic household pancake machine comprises: a machine body (1) provided with a feeding end and a discharging end, wherein a pancake device (2) for heating pancake mix to form a pancake is disposed in the machine body (1...
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WO/2018/172627A1 |
The invention relates to a device for injecting a fluid, in particular a cryogenic fluid, the device comprising a fluid feed head (9) and a fluid dispenser body (7), detachably mounted on said feed head (9), said feed head (9) comprising...
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WO/2018/170111A1 |
A water-tight baking pan assembly having: a bottom plate; a pair of side walls that wrap around the edge of the bottom plate; an O-ring seal positioned between the edge of the bottom plate and the pair of side walls; a pair of vertical s...
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WO/2018/167025A1 |
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...
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WO/2018/167018A1 |
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...
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WO/2018/167669A1 |
The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast hosts cells. The recombinant yeast ho...
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WO/2018/166876A1 |
A dried pasta based on a meal comprising a pre-cooked flour of peeled legumes in an amount of at least 50% by weight of the total weight of the meal, wherein said dried pasta is free of binding agents and said legume flourhas a protein d...
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WO/2018/167617A1 |
The invention relates to a method for the industrial manufacture of bakery products, wherein said method comprises the steps of: - placing, optionally after shaping, at least one piece of dough (2) on a support plate (3a, 3b); - subjecti...
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WO/2018/166117A1 |
Disclosed are a hand-held Chinese-food processing method and a processing device. The processing method comprises: putting cooked food into a sizing container to get a food bolus; wrapping the food bolus with a flatbread to form a food p...
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WO/2018/169043A1 |
A robot (11) is provided with: a base (12); a first robot arm (13) and a second robot arm (13) that are coupled to the base (12); a robot hand (18) that is provided on the first robot arm (13) and configured to hold a food item (40); an ...
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WO/2018/167782A1 |
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.
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WO/2018/164825A1 |
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 1...
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WO/2018/160579A1 |
A cooking or baking oven can include a hood having a vent outlet and a cooking chamber having a rack positioned therein. The cooking or baking oven can also include a heating chamber separated from the cooking chamber, a fuel burner, a f...
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WO/2018/160116A1 |
Embodiments herein relate to a food preparation device (100) and a bread mold (200). The food preparation device (100) comprises a bottom unit for accommodating a first piece of bread (140A); a top unit for accommodating a second piece o...
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WO/2018/157930A1 |
The invention relates to a domestic baking device for baking a food product, in particular a flat bread, from a dough portion initially held in a portion capsule (2), comprising a baking apparatus for baking the dough portion and a capsu...
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WO/2018/160144A1 |
Food-safety high plastic piping bag (1) is a product containing unfilled outer / inner surface and non-slip raw material filled middle layer; used for piping-out food or non-food fluids having low viscosity; such as dough, cream, whipped...
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WO/2018/158787A1 |
The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a ...
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WO/2018/154455A1 |
This invention relates to a machine for making filled pasta and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough, a second feeding device (10) for feeding a second layer (8) of pasta dough and a sha...
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WO/2018/154448A1 |
This invention relates to a machine for making filled pasta and which comprises a first feeding device (9) for feeding a first layer (7) of pasta dough, a second feeding device (10) for feeding a second layer (8) of pasta dough and a sha...
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WO/2018/152610A1 |
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...
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WO/2018/157121A1 |
Devices and methods for automating the process of making flatbread, such as roti. In some embodiments, an apparatus includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assemb...
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WO/2018/150021A1 |
A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that h...
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WO/2018/149974A1 |
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...
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WO/2018/151185A1 |
Provided is a method for producing Yudane bread, said method comprising a step for kneading a portion of a starting starch material with warm water to prepare Yudane dough, and a step for mixing the Yudane dough thus prepared with the re...
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WO/2018/150396A2 |
The invention relates to a manual apparatus that prepares an empanada or edible material ready for the cooking thereof, by means of a cog assembly; as a result of an external force, said apparatus actuates the main cogwheel as an initial...
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WO/2018/146213A1 |
A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disc...
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WO/2018/146072A1 |
A food product (100) comprises a thread (P) obtained from a tuber (T) that is wound and twisted in such a way to form a spherical ball (11). A production method of said food product provides for placing the spherical ball (11) in a perfo...
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WO/2018/147855A1 |
Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are me...
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WO/2018/148172A1 |
Tapioca tortillas (25) are formed from creating tortilla bases (30) from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules (35). With this arrangement, a lower or bottom...
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WO/2018/148130A1 |
A method for making a baked food containing a sweet filling. The method comprises incorporating into a sweet filling formulation at least 15 wt% sugars and from 0.1 to 2 wt% enzymatically modified xyloglucan.
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WO/2018/146349A1 |
The invention relates to a method for preparing foods based on doughs frozen in portions, which comprises a first step of preparing in a kitchen, which comprises th sub-steps of: kneading wheat flour, boiling water and salt until achievi...
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WO/2018/148131A1 |
A method for making gluten-free bread. The method comprises incorporating into a gluten-free dough formulation comprising gluten-free flour from 0.1 to 2 wt% xyloglucan.
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WO/2018/141387A1 |
The invention relates to a food-preparation apparatus, in particular baking apparatus, for forming and baking a food product (5), preferably a flat bread from a dough portion (2) accommodated in a capsule (12), having a housing (3), havi...
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