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WO/2017/153671A1 |
The present invention relates to an installation (1) for the industrial production of bakery products, pastries or the like, comprising at least one processing unit (2; 2A), such as a baking oven (2) or a deep-freeze (2A), support plates...
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WO/2017/151564A1 |
A system and method for breaking a sheet (200) of frozen pizza into individual pieces (201a-201e) for packaging is disclosed. In an embodiment, the frozen pizza sheet (200) includes five individual pieces (201a-201e) separated by frangib...
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WO/2017/151008A1 |
The invention relates to the food industry and is used in the production of dietary products, for a protein diet, from dough based on oat bran not containing the flour of cereals. The invention is intended for dietary protein nutrition, ...
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WO/2017/147574A1 |
Various examples are related to making flatbreads such as, e.g., a compact machine for making flatbread in a residential kitchen-type environment or other countertop, tabletop, or space limited applications. In one example, a machine inc...
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WO/2017/146911A1 |
Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal piece...
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WO/2017/144972A2 |
A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held ...
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WO/2017/146578A1 |
The invention relates to a device for measuring dough, comprising: - a feed for feeding dough; - a first chamber connecting to said feed for receiving dough from said feed; - a first piston that is movable in said first chamber between a...
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WO/2017/144192A1 |
An apparatus (1) for producing a dough product, possibly with a filling, comprising a housing element (2) for cutting through a dough in order to produce a dough element, comprising a bearing element (3) for accommodating the dough eleme...
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WO/2017/147473A1 |
In one aspect, a cooking device includes independently controllable cooking zones. In one aspect, a cooking device includes a first cooking zone with heated air configured to move horizontally there through in a first direction and a sec...
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WO/2017/147376A1 |
A method for preparing a food product and a food product thereof including a grain- based binder and being essentially free of added sugar. The method includes preparing a cooked grain flour and then hydrating the cooked grain flour eith...
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WO/2017/141702A1 |
The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modifi...
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WO/2017/140703A1 |
The invention relates to a cutting device (101..106) for a dough extrusion machine (2), comprising a moveable frame (3), a wire (41) or a blade (42) mounted on said frame (3), and a first drive (51, 52) coupled to said frame (3) causing ...
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WO/2017/141084A1 |
An edible beverage receptacle comprising a flour based outer shell which is internally coated with an edible heat dissolvable layer, which layer makes the receptacle substantially watertight. The internal edible layer dissolves upon a ho...
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WO/2017/142904A1 |
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.
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WO/2017/141273A1 |
Present Automatic machine for making flat edibles (1) mainly comprises of Dispensing module (2), Kneading Module (3), Dough-arm Module (4), Pressing Module (5), Flat edible arm Module (6), Baking Module (7), Electronic Module (8), Body a...
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WO/2017/140796A1 |
The present invention relates to a culture or kit-of-part comprising or consisting of a Lactobacillus plantarum strain and Leuconostoc spp strain(s), and uses thereof to manufacture a millet-, sorghum-, lentil-, pea-, rice- or teff-based...
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WO/2017/137255A1 |
A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Al...
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WO/2017/138489A1 |
The present invention pertains to a method for enhancing the fermentation capacity and ethanol yield of yeast. Specifically, the present invention pertains to: a method for enhancing the fermentation capacity of yeast that involves causi...
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WO/2017/138159A1 |
The purpose of the present invention is to provide an inexpensive method for double-sided heat cooking of a foodstuff to be heated, which is capable of bringing the temperature of a lower cast close to the temperature of an upper cast, t...
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WO/2017/137487A1 |
The present invention deals with a method of improving properties in a high fiber baked product comprising treating fibers with a cellulase for a period of at least 15 minutes; mixing the cellulase treated fibers with flour and other bak...
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WO/2017/134156A1 |
The present invention relates to a device for cooking culinary preparations, which includes: a cooking chamber (101), capable of simultaneously receiving a plurality of individual culinary preparations; a primary heating means (110a, 110...
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WO/2017/134149A1 |
The invention relates to a system for handling culinary preparations, which includes: a mounting (1) including an upper surface (2) arranged to receive a culinary preparation (43), and a plurality of feedthroughs (3) extending between th...
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WO/2017/134153A1 |
The present invention relates to a system for preserving and metering ingredients, comprising a set of compartments (110) arranged in a preservation chamber (101) and a device for removing and metering ingredients for removing a predeter...
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WO/2017/134150A1 |
The invention relates to a device for forming a sheeted dough from a dough piece, comprising: (i) a lower tray (110) arranged so as to support the dough piece during a forming operation, (ii) an upper tray (120), and (iii) a forming actu...
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WO/2017/133853A1 |
The invention relates to pearl sugar, having a dissolution time at 20°C according to Test A lying between 3 minutes and 8 minutes. The invention further relates to a process for the preparation of pearl sugar, using a sugar- containing ...
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WO/2017/133718A1 |
The invention relates to a stamp, in particular for embossing or cutting out, comprising a plate (2) on which at least one handle (4) is arranged, wherein the plate (2) has a top surface (2.3) and a base surface (2.2) opposite the top su...
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WO/2017/134147A1 |
The present invention concerns a facility (100) for making a pizza according to a predefined recipe and comprising: - a storage chamber (600) for storing the ingredients; - a device for removing the ingredients to be deposited on a piece...
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WO/2017/136259A1 |
A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The com...
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WO/2017/131973A1 |
A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each bei...
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WO/2017/131367A1 |
The present invention relates to a pure buckwheat noodle making machine having a novel structure formed to prevent noodles from being excessively cooked. The pure buckwheat noodle making machine according to the present invention has a c...
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WO/2017/129366A1 |
The invention relates to a baked product with a long shelf life with an upper baked part (1), a lower baked part (2), and an intermediate layer (3). The upper baked part (1) has a thickness S1 and has a rectangular shape in plan view. Th...
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WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
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WO/2017/127927A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2017/132458A1 |
A thermal appliance is provided. The thermal appliance includes a heating compartment within the enclosure that is surrounded by insulating material. The insulating material comprises one or more layers, and the insulating material inclu...
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WO/2017/125292A1 |
The invention relates to a device (100) for producing a printing mass (114) for a food printer (130). The device (100) comprises a mixing unit (104) which is designed to receive an edible printing mass (114). The device (100) further com...
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WO/2017/127416A1 |
An extruder system (100) comprising a cooking extruder (110) configured to extrude a food material, a die (300) connected to the cooking extruder comprised of one or more orifices (200), each orifice (200) comprising an inlet configured ...
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WO/2017/125549A1 |
The invention relates to a method for mechanical pretzel production, comprising the following characteristics: providing a pretzel-shaping and looping device (1), which is supplied with dough strand sections (8) via a supply device; dete...
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WO/2017/124009A1 |
The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at lea...
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WO/2017/121790A1 |
The present invention relates to coated products containing a high quality coating comprising at least a coating layer and a pre-coating layer for controlled release of a core material, a process for the preparation thereof, a compositio...
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WO/2017/120983A1 |
The present invention provides an automated capsule bread machine comprising a frame (10), a capsule penetrating component (30), a top cover (20), a pan (40), a water-adding mechanism, a drive mechanism, a capsule box, and a control unit...
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WO/2017/118233A1 |
Provided is an automatic machine for deep frying frozen food, comprising a freezer container (101), a food container (1), a food conveyor device (3), a scale device (2), a drive device (5), a deep frying stove (4). The food container (1)...
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WO/2017/116380A1 |
Caribbean Black Cake/Rum Cake Box Cake made of one fruit mix package, one cake mix package, and one rum mix package to create a box cake kit with three individual packages within a box. The fruit mix package can include a composition of ...
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WO/2017/112563A1 |
A heat-recovering oven system based on temperature gradient comprises: multiple chambers arranged in a sequence, the chambers configured for operating at various temperatures according to a temperature gradient arrangement that spans the...
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WO/2017/112734A1 |
The present invention relates to a method of making a dough, said method comprises admixing a dough component, a phospholipase A2 enzyme which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, and an enzyme that acts on a pol...
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WO/2017/111293A1 |
One aspect of the present invention provides: an allergen-free food composition comprising gluten-free starch, hydroxypropyl methyl cellulose, and xanthan gum, while not comprising allergens; and an allergen-free food manufactured from t...
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WO/2017/111573A1 |
The invention relates to a tortilla cooking apparatus comprising a press consisting of an upper plate (1) and a linearly moving conveyor belt (2) below the plate, as well as a lower rigid surface (16) located below the belt. The upper pl...
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WO/2017/109717A1 |
The oven comprises: a cooking chamber (1); burner means (13) of a first combustible fluid (F1), substantially aeriform, and a second comburent fluid (F2), substantially aeriform, the burner means (13) being connected to the cooking chamb...
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WO/2017/112660A1 |
A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Method...
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WO/2017/108335A1 |
The present invention relates to apackaged ready-to-bake dough product comprising a package having an interior cavity, a supporting base and a groove at the periphery of the supporting base; a raw dough; and a material enclosing, sealing...
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WO/2017/108131A1 |
The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb ...
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