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WO/2023/158876A2 |
The present invention is directed to heat stable food ingredient compositions, ready to eat substantially sealed filled food products incorporating them, and methods of manufacturing said food products. Such food ingredient compositions ...
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WO/2023/156847A1 |
The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pa...
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WO/2023/156653A1 |
The present invention relates to a process for the production of a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, said process comprising the steps of: i) pre-drying soyb...
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WO/2023/159227A2 |
An automated pizza-making system builds and bakes a pizza according to a customer order. The system includes a pizza assembly route and a plurality of ingredient dispensing stations for dispensing ingredients onto the pizza along the rou...
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WO/2023/154002A1 |
Embodiments of the inventions disclose a composition for a preservative-free fermented flour comprising plain flour, salt, yeast, bread improver, a microorganism and water. These embodiments also disclose a method of preparing a composit...
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WO/2023/153466A1 |
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the...
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WO/2023/148181A1 |
The present invention relates to a baking mat, comprising a flat, two-dimensional mat element (10) made of a flexible heat-resistant material and at least one grip element (13, 14), which is attachable to this mat element (10), for handl...
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WO/2023/149268A1 |
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition ...
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WO/2023/150061A1 |
The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a d...
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WO/2023/150018A1 |
A shaped snack product having a substantially uniform thickness and an exposed surface area that is capable of receiving seasoning. Processes for making a shaped snack product include forming a shaped dough piece followed by intermediary...
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WO/2023/149267A1 |
The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzym...
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WO/2023/148687A1 |
A food press is described. The food press includes a first unit, a moveable drawer, a pressing mechanism, and a base unit. The moveable drawer is lifted by the pressing mechanism away from the base unit and towards the first unit.
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WO/2023/148392A1 |
The present invention relates to the provision of granulated material consisting of natural, preferably purely vegetable constituents. This granulated material can be processed in an injection molding process without the addition of furt...
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WO/2023/148393A1 |
The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use protein-free glazing composition to be applied after baking. Th...
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WO/2023/146531A1 |
Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherei...
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WO/2023/142499A1 |
The present invention belongs to the field of genetic engineering and grain science. Disclosed is the use of Aspergillus cristatus glucose oxidase in improving the processing quality of flour. In the present invention, recombinant Asperg...
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WO/2023/144552A1 |
There is described an oven (102), suitably a wood-fired oven, comprising: a cooking chamber portion (112a); a head portion (112b) comprising a mouth (116); a chimney portion (112c) comprising a chimney inlet (126); and a cooking surface ...
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WO/2023/144232A1 |
The present invention relates to an improved apparatus and method for delivering a comestible coating substance and more particularly, though not necessarily, to an improved apparatus for delivering a powder coating to disc-like or disc-...
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WO/2023/145550A1 |
This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including gr...
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WO/2023/146708A1 |
A silicone release coating emulsion includes a curable silicone release coating composition dispersed in an aqueous phase. The silicone release coating emulsion can be coated on a substrate (such as paper) to form a wet deposit, dried to...
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WO/2023/140140A1 |
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...
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WO/2023/141228A1 |
A heating device having a burn chamber that includes at least one opening, a conduction chamber adjacent to the burn chamber and including at least one aperture, a heat manifold including a first port and a second port, and at least one ...
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WO/2023/141637A1 |
A thermal processing apparatus includes a conveyor belt for supporting work products during thermal processing that moves along a spiral path moving in a first direction arranged as a first tiered stack and then moves along a spiral path...
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WO/2023/136888A1 |
A dividable dough sheet piece (1) gives consumers enhanced flexibility in creating food items from pre-made sheeted dough. The dividable dough sheet piece (1) is cut from a dough sheet, with the dividable dough sheet piece (1) having a p...
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WO/2023/134806A1 |
The invention relates to conveyor device (100) for conveying baked waffle sheets on a table which has a discharge flap, said conveyor device effectively preventing the arm or the removal feet from being lowered below the table surface wh...
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WO/2023/133570A2 |
A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a...
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WO/2023/131199A1 |
A refrigeration appliance, comprising a box body (102), which defines a refrigeration compartment, and a climate control assembly (170) for regulating the room temperature of the refrigeration compartment. A controller (156) receives a c...
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WO/2023/131380A1 |
The invention relates to a method for producing a plant-based moulded protein item, which can be cooked by heat treatment, such as baking, deep frying or the like, in the case of which firstly a dry wheat-gluten pre-product is processed,...
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WO/2023/128911A1 |
The invention relates to a yeast strain generated with a combination of the directed evolution, EMS (ethly methanesulfonate) mutagenesis and mass mating to be used in different areas like restaurants, food services, retail bakers, sandwi...
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WO/2023/127829A1 |
The purpose of the present invention is to provide a new wheat protein with which it is possible to improve the quality of a flour-containing food. This wheat protein has a time to reach maximum consistency of two minutes or less, as m...
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WO/2023/125992A1 |
Disclosed in the invention are a glutathione yeast, a preparation method and a use of the product. The production method comprises the following steps: after multi-stage seed cultivation of a glutathione yeast strain, the glutathione yea...
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WO/2023/125179A1 |
A composition for reducing the dosage of vital wheat gluten in flour products, a preparation method and the use. The composition comprises cellulase, protease and glucose oxidase but does not comprise aldehyde oxidase.
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WO/2023/128825A1 |
The present ready-made batter in an aerosol can ensures that a ready-made batter (ready-to-cook food product) maintains stable organoleptic and rheological properties for a period of 1-3 months of storage and use, including one week from...
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WO/2023/122792A2 |
A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed po...
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WO/2023/117787A1 |
A flour sifting device comprises: a rack; a flour accommodating basin, the flour accommodating basin having a first flour outlet and the first flour outlet being provided at the centre of the bottom of the flour accommodating basin; a fl...
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WO/2023/119125A1 |
A dosing apparatus (1) for dosing long-type pasta, comprising: − a feeding channel (4) for feeding long-type pasta; − a rough dosing channel (2) and a fine dosing channel (3), said dosing channels (2, 3) being in communication with s...
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WO/2023/120641A1 |
This shutter set presses a wrapper, which has been made to stand up around a filling, onto the filling in order to form a wrapped food item in which the filling has been wrapped with the wrapper, and includes a plurality of shutter piece...
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WO/2023/117233A1 |
The invention relates to the preparation of a semi-finished food product, intended for consumption by a user, by means of a food preparation device (20) in a motor vehicle. The semi-finished food product (21) comprises a core component (...
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WO/2023/114728A2 |
The present invention relates to variants of an alpha-amylase which have an increased solubility at pH 6.0 compared to the parent alpha-amylase. The present invention also relates to methods of making the variant alpha-amylase and the us...
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WO/2023/113782A1 |
Processes and methods for hydroponically sprouted cereal grains disclose as a mechanism for lowering enteric methane emission and improving ruminant feed efficiency and ruminant performance by administering to a ruminant a feed ration ha...
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WO/2023/109845A1 |
Provided is a food flavor processor (1) for a user to heat the surface of a food material at least having protein and/or carbohydrates. The food flavor processor (1) comprises: a base apparatus (2); an airflow driving apparatus (3) for d...
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WO/2023/110192A1 |
The invention relates to a stirrer (100) that is able to be stirred by hand in order to mix a drink (200) in a receptacle (300), the stirrer (100) comprising a first portion made of a first biscuit-based edible material that has a first ...
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WO/2023/103264A1 |
A mold release oil, a preparation method therefor, and use thereof in bakery products. The mold release oil comprises, by mass percentage, 80%-94% vegetable oil, 3%-10% carnauba wax, and 2%-10% beeswax. The preparation method for the mol...
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WO/2023/104181A1 |
A functional nutrition composition, in particular a hypoglycemic composition. The composition comprises: i) one or more phytosterols; and ii) beta-glucans from one or more sources, wherein the content ratio of the phytosterol to the β-g...
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WO/2023/106343A1 |
Provided is a lifter having a simple structure capable of stopping the up-and-down movement of a container holder in the case of damage and the like of a component constituting a driving force transmission unit to enable quick detection ...
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WO/2023/101396A1 |
The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.
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WO/2023/099636A1 |
The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH...
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WO/2023/100170A1 |
The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to play dough compositions based on recycled breads as a primary constituent. Processes of manufacturi...
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WO/2023/096860A1 |
A tortilla fryer incorporating a plurality of cone pairs, each cone pair among the plurality of cone pairs including an inner cone which is horizontally received within an outer cone; the tortilla fryer further incorporating a support fr...
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WO/2023/095231A1 |
The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mi...
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