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WO/2018/025771A1 |
In the present invention, a device for manufacturing a food product in which a flat dough is rolled around an ingredient or rolled without the ingredient is provided with: a first belt having an end part and moving in a first direction t...
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WO/2018/027034A1 |
The present disclosure relates to an oven cavity having a dielectrically coated glass or glass-ceramic substrate that absorbs electromagnetic radiation thereby increasing the temperature of the substrate and the dielectric coating compos...
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WO/2018/022545A1 |
A jet plate for directing a flow of air into a cooking cavity of an oven may comprise a body configured to be disposed along a top wall or a bottom wall of the cooking cavity, and one or more structured air inlets that are openings throu...
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WO/2018/019954A1 |
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...
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WO/2018/015334A1 |
A winding device and baking machine for the continuous production of edible wafer rolls provided on the inside with a substance such as, for example, an edible cream substance, wherein the winding device (1) comprises a mandrel (2) runni...
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WO/2018/015619A1 |
The invention concerns a special processing machine for dough, comprising - a cutting conveyor (3), a cutting blade (5) for cutting in a cutting direction (6), the blade (5) and/or the cutting conveyor being further driven in translation...
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WO/2018/015660A1 |
The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particul...
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WO/2018/015771A1 |
A khinkali shaping device is provided, comprising a bedplate (11); a shaping unit having a circular plate (8) for placing dough and filling, a vertical shaft (1), and a casing (2) capable of performing reciprocal motion along the shaft, ...
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WO/2018/015322A1 |
The present invention relates to the use of low-gluten flour compositions suitable for foodstuffs for producing foodstuffs porridge and to the foodstuffs porridges produced using this composition. The low-gluten flour composition accordi...
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WO/2018/013643A1 |
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...
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WO/2018/011118A1 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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WO/2018/011210A1 |
The invention relates to a method for determining the moisture content within a cooking chamber (12) of a cooking device (10), which method comprises the following steps: a) acoustic oscillation is produced in a resonance chamber (24), b...
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WO/2018/011117A1 |
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enz...
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WO/2018/013399A1 |
Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or c...
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WO/2018/010966A1 |
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...
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WO/2018/011704A1 |
A feeding unit (1) for feeding a food product for a machine for making filled pasta comprises at least one feed duct (5) having an outlet (7) and an inlet (6); a sleeve (18) fitted coaxially over the duct (5) and rotatable relative there...
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WO/2018/006408A1 |
An ash discharge device for a boiler comprises an ash outlet (1), a door frame (2) and a door frame protection casing (3). A partition (20) is disposed inside the door frame (2). The left and right sides of the partition (20) are respect...
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WO/2018/007276A1 |
The invention relates to a baking device (1) for producing baked products. The baking device (1) has a baking device frame (2) with a baking device housing (3), and the baking device also has a baking chamber (4). The baking device (1) h...
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WO/2018/007571A1 |
The present invention relates a sugar reduced wafer composition comprising, 60 - 80 wt. % of flour, 10 – 23 wt. % of sucrose, 0.5 – 8.0 wt. %, preferably 0.5 - 5 wt. % of oil or fat and 5 – 20 wt. % of non-digestible fibers wherein...
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WO/2018/005480A1 |
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).
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WO/2018/001733A1 |
A household cooking appliance (10) has a cooking chamber (G) delimited by a cooking chamber wall (3), a steam generator arranged outside the cooking chamber (G) and a steam supply line (4) connecting the steam generator with the cooking ...
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WO/2017/220298A1 |
An edible fat-continuous emulsion comprising 1-deoxynojirimycin (DNJ) and lecithin, wherein the lecithin comprises phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE) wherein the weight ratio (PC+PI)/PE...
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WO/2017/220936A1 |
The present invention relates to a receptacle that can contain a hot beverage, which is entirely watertight and resistant to the heat of the liquid, and intended for being eaten after drinking the beverage. Said receptacle is entirely ed...
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WO/2017/221018A1 |
A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1mole per mole of bicarbonate of a precipitant which is a water-s...
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WO/2017/220864A1 |
The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significan...
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WO/2017/220778A1 |
The present invention relates to a mix for the production of leavened bread rolls containing at least flour, yeast and water, the said mix having – a water/flour weight ratio of between 0.8 and 1, preferably a water/flour weight ratio ...
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WO/2017/216266A1 |
The invention is based on a vacuum cooling installation (10) having a closable vacuum chamber (11), to the interior space (11a) of which baked goods (16) for cooling can be supplied, having at least one vacuum pump (12) which is connecte...
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WO/2017/214673A1 |
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...
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WO/2017/214695A1 |
The present invention belongs to the technological field of household cooking appliances and refers to a cooling system for oven, in which the oven comprises at least one front control panel (4), a cooking chamber (V) below the front con...
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WO/2017/215216A1 |
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixi...
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WO/2017/214125A1 |
Exemplary embodiments are directed to a food product folding apparatus for forming a triangular food product, generally including a folding section, and first, second, third and fourth actuator mechanisms. The folding section includes, f...
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WO/2017/214129A1 |
An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be com...
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WO/2017/213541A1 |
The group of inventions relates to the food industry, and specifically to methods and equipment for marking and simultaneously heating or cooking food products. A hot stamping method comprises a mechanical action, a thermal action carrie...
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WO/2017/212335A1 |
A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated b...
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WO/2017/212261A1 |
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...
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WO/2017/207930A1 |
The present invention concerns a method for producing and cooking rusks (1) comprising at least the following steps: - cooking a loaf of bread in a loaf pan; - removing said loaf from the pan; - cutting said loaf into slices (2); said me...
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WO/2017/209624A1 |
The invention relates to a device for processing a sheet of dough (3) in order to reduce the thickness of this, where the device comprises a plurality of roller (7) arranged in series on a roller assembly (17, 17', 22). The invention is ...
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WO/2017/207663A1 |
The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing an α-glucan containing (α1→3) linked D-glucose units. The invention also provides a...
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WO/2017/207788A1 |
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...
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WO/2017/205932A1 |
The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitu...
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WO/2017/209643A1 |
The group of inventions relates to the food industry, and specifically to methods and equipment for marking food products. A hot stamping method comprises thermal and mechanical actions on a product by means of a convex heated stamping c...
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WO/2017/210704A1 |
An asymmetrical planar bread food product comprising a first baked surface formed in a first pattern and a second baked surface formed in a second pattern different from the first pattern. Preferably, the first pattern is a waffle patter...
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WO/2017/204633A1 |
The invention relates to a rotary shaft (325) for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool (313) which extends along the rotation axis. The tool has an airfoil profile s...
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WO/2017/205337A1 |
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or iso...
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WO/2017/204489A1 |
The present invention relates to a manufacturing apparatus for manufacturing rice noodles, and comprises: a mixing part provided at the upper end of a main body and formed as a box having a hollow part provided therein in order to accomm...
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WO/2017/201530A1 |
Systems and methods for an oven include a housing, a heating chamber positioned within the housing, at least one oven door to provide access to the heating chamber, an external nesting rack positionable on or near the housing, and a mova...
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WO/2017/199197A1 |
Baking tray, of the kind that can be inserted in a baking oven (F), comprising at least a support (2) made of metal material comprising at least a base (3) that defines a first surface (3a) and a second surface (3b) opposed to each other...
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WO/2017/197615A1 |
A baking conveying unit, comprising a forward conveying assembly (1) and a backward conveying assembly (2) that have opposite conveying directions. The forward conveying assembly (1) comprises a first driving shaft (11) and a plurality o...
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WO/2017/198650A1 |
The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food produc...
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WO/2017/197614A1 |
A peripheral protection structure of a baking device, mounted at the periphery of a baking assembly (6) of the baking device and comprising a cubic frame (1), first sealing plates (2) disposed at two opposite sides of the frame (1), seco...
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