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WO/2022/023075A1 |
The present invention relates to a packaged savoury food product comprising a packaging unit, a savoury food product within said packaging unit and an edible eating utensil within said packaging unit, characterized in that the edible eat...
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WO/2022/023589A1 |
Disclosed is a wood-fired oven, of the type comprising a baking cavity, a wood-burning hearth connected to the cavity, and an entry for introducing the foods to be baked.
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WO/2022/023973A1 |
The invention relates to a liquid formulation for the fermentation of doughs, comprising at least one gram-positive bacterial microorganism compatible with use in foodstuffs, stabilised in water, wherein the gram-positive microorganism i...
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WO/2022/023795A1 |
A nutraceutical flour comprising a ground product and Saccharum officinarum, Medicago sativa, Cyclanthera pedata, Silybum marianum, Lentinula erode, Avena sativa, Hordeum vulgare, Saccharomyces cerevisiae, Saccharomyces boulardii, Berber...
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WO/2022/026260A1 |
Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to ...
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WO/2022/023918A1 |
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...
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WO/2022/016203A1 |
The invention relates in particular to a baking device and to a method for producing baked moulded waffles, wherein the baking device comprises a drive assembly (1), which conveys waffle moulds (2) along a closed movement path (3) one af...
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WO/2022/018659A2 |
An apparatus (10) for obtaining a filled food product (11), and preferably a filled pasta, such as tortelli, ravioli or the like, comprises means, or a frame, of support, (12) of the means (14) for feeding said outer layer (13) of said f...
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WO/2022/016246A1 |
The present invention relates to a machine drive mechanism comprising a gear motor (1) with a shaft (11) engaged with a beam (21) that has a pair of gear wheels (22 and 24) at each end, in which the gear wheels (22) are meshed with a too...
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WO/2022/018052A1 |
The invention is directed to a unit (12) for returning one or several flat food products (10), comprising a returning element (14) configured for rotating around a rotating axis (14.6) and provided with at least one outer face (14.1, 14....
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WO/2022/013205A1 |
The present invention relates to the use of an activated apple fiber for producing a baking-stable fat-containing crème. The invention also relates to a baking-stable fat-containing crème that contains the apple fiber according to the ...
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WO/2022/009244A1 |
The present utility model relates to a cracker (BC) comprising: - a first section (1), adapted to be garnished or to come into contact with accompanying foods; - a second section (2), adapted to act as holding means for the fingers of th...
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WO/2022/008275A1 |
The invention relates to a method and a system for forming a multi-layer intermediate wafer product (1), comprising a sandwich former (4) for forming a wafer sandwich (20) by covering a first base wafer sheet (2'), which is provided with...
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WO/2022/009891A1 |
A flavor enhancer for food consumed as a paste or a fluid state, the flavor enhancer containing a component (A) of the following description as an active ingredient: (1) the starch content is 75 mass% or above; (2) there is included 3 to...
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WO/2022/008331A1 |
Described is a baking device having a device for maintaining and more particularly cleaning components arranged in a heated interior (1) of the housing (2) of the baking device, said baking device comprising: - a housing part (3) for for...
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WO/2022/009650A1 |
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisti...
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WO/2022/008734A1 |
A process for producing a protein concentrate from oilseed from a plant of a family selected from the group consisting of Brassicaceae, Cannabaceae, Pedaliaceae, Rosaceae, and Fabaceae, preferably Brassicaceae. The method comprises the s...
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WO/2022/002316A1 |
The invention relates to an adjustable ring element (1). The adjustable ring element (1) comprises a main body (2), which extends annularly about a center axis (3) over a periphery. The main body (2) has a strip structure having a width ...
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WO/2022/005326A1 |
A method of producing items made from dough with a fruit or berry or fruit and berry filling includes kneading flour dough while adding corn flour in an amount of 10% of the mass of the dough, and a fat component in warm water, in which ...
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WO/2022/006540A1 |
Provided are methods for preparing modified natural fiber composite feedstocks. In some embodiments, the presently disclosed methods include hydrolyzing agricultural fiber material, optionally soybean hulls, under conditions and for a ti...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/253896A1 |
The present invention relates to the technical field of flour food processing equipment, and discloses a special calender roll for flour food products and a manufacturing method therefor. The calender roll is disposed symmetrically and c...
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WO/2021/256395A1 |
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...
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WO/2021/253566A1 |
A multifunctional noodle maker (100), comprising a housing (10), a noodle pressing roller mechanism (20), a noodle cutting roller mechanism (30) and a power member (40), wherein at least two noodle making grooves (A) are provided on the ...
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WO/2021/257921A1 |
A new type of maltodextrin syrup is described having functional properties of a corn syrup having a DE of between 35 -45 while having a DE value less than 20. In the most general embodiment, the syrup contains no more than 70% of total s...
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WO/2021/253898A1 |
A method for preparing crackers in which seaweed polyphenols are embedded in microcapsules, and the product thereof. The preparation method comprises the following steps: mixing seaweed polyphenols, sodium alginate and cyclodextrin; addi...
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WO/2021/257015A1 |
The invention relates to a biscuit production method comprising a process step of supplying a biscuit piece (40) cooked in an oven (10) from an outlet (12) of the oven (10) to a carrier assembly (50); engaging the hot stamp (20) to the b...
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WO/2021/256461A1 |
The present invention pertains to a technical means for producing dried buckwheat noodles that have an excellent flavor and texture and that can be produced in a stable manner. More specifically, the present invention provides: processed...
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WO/2021/257840A1 |
A new and improved automated bun handling and toasting system and method are disclosed comprising a plurality of horizontally oriented bun storage tubes mounted upon a carousel, and an indexing system operatively connected to the carouse...
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WO/2021/255341A1 |
The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.
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WO/2021/256394A1 |
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor o...
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WO/2021/253897A1 |
A microcapsule-embedded squid ink melanin biscuit and a preparation method therefor. The preparation method comprises the following steps: (1) extracting squid ink melanin by an ultrasound-assisted water extraction method to obtain a squ...
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WO/2021/254746A1 |
According to one aspect, the invention relates to a steam cooking appliance (1) comprising a housing (2) in which a cooking compartment is formed, a water tank (5) and a push-out apparatus (7) for pushing the water tank (5) out from an i...
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WO/2021/250712A1 |
Method to prepare a mixture to make cereal-based food products which natively contain gluten. The method comprises a step (11) of mixing cereal flour and a step (13) of preparing a mixture obtained by mixing a hydrolyzed flour compositio...
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WO/2021/248592A1 |
A machine integrating dough kneading and noodle making functions, comprising a machine frame (9) and a motor (14) installed at a lower end inside the machine frame. A motor belt-pulley (26) is disposed at a shaft head of the motor. An ir...
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WO/2021/250246A1 |
The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.
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WO/2021/250247A1 |
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...
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WO/2021/245229A1 |
The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention ...
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WO/2021/246477A1 |
Provided is a method for producing a composition for a food, the composition containing: one or two types selected from the group consisting of a component (A), a component (A1), a specific granular material and a component (A2), and a g...
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WO/2021/246768A1 |
The present application relates to a dough composition for a confectionary, comprising vegetable proteins, animal proteins, and dietary fibers, and a use thereof.
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WO/2021/247510A1 |
An apparatus includes a cutting surface that contains at least one cutting element having a top. The cutting element also has an interior sidewall extending from the cutting surface to the top with an interior sidewall angle, an exterior...
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WO/2021/245662A1 |
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...
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WO/2021/242841A1 |
Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the...
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WO/2021/237324A1 |
The present utility model relates to an industrial product with a piston compression system driven by a rack and pinion and a wire cutting system made up of two 4-bar mechanisms in parallel, coupled in variable synchrony by two speed-var...
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WO/2021/243147A1 |
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...
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WO/2021/239571A1 |
The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.
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WO/2021/239267A1 |
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...
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WO/2021/241170A1 |
Provided is a punching transfer device that can dispose, at predetermined intervals, multiple pieces of dough which have been punched out from a food dough sheet in shapes that leave no gap therebetween, by extruding the pieces of dough ...
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WO/2021/241273A1 |
[Problem] The purpose of the present invention is to provide a transfer device capable of stably transferring a food material to be transferred by a pump device, according to the physical property of the food material. [Solution] A trans...
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WO/2021/236853A1 |
Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crun...
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