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WO/2023/212792A1 |
The present invention relates to a method for producing lipophobic breading flour, belonging to the foodstuff field, more specifically aimed at a method for producing breading flour with low oil absorption.
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WO/2023/214326A1 |
The present disclosure discloses a plant-only composition for a food product. The plant- only composition comprises (i) about 5% to about 60% weight by weight of one or more polysaccharides sources, (ii) about 1% to about 30% weight by w...
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WO/2023/209406A2 |
Cone-shaped dough forming system by means of molds (6) which have a half-cone-shaped hole and metal sheets with integrated cones (1). The molds are moved horizontally (4) and vertically (3) by means of pistons. The molds, which are fixed...
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WO/2023/208403A1 |
The invention relates to methods of producing a steamed flour-based product, said methods comprise: providing a dough or a paste comprising flour and a thermostable glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID 1X10:6, SEQ I...
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WO/2023/209246A1 |
The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a...
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WO/2023/208727A1 |
The invention relates to a dough portioning apparatus (1) for producing dough portions from a dough mixture. The dough portioning apparatus (1) has at least one feed device (2) for the dough mixture and a portioning device (4) having a p...
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WO/2023/203445A1 |
A plant-only leavening agent replacement system in food products is provided. The plant- only leavening agent replacement system is prepared by mixing a) 15 – 20% by weight of a plant-derived fiber source, b) 10 – 25% by weight of a ...
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WO/2023/198780A1 |
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or...
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WO/2023/200965A1 |
Provided herein is a food product comprising a powdered fat that is consisting of 20 wt.% to about 100 wt.% of a hard fraction and up to 80 wt% of a soft fraction wherein the hard fraction is derived from fats or fat blends that are soli...
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WO/2023/199788A1 |
Provided are: an oil or fat composition that does not contain a special fat or oil nor a component derived from egg; an egg flavor imparting agent containing said oil or fat composition as an active component; a method for producing said...
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WO/2023/200956A1 |
Provided herein is a process for making a food product comprising the following steps: mixing a powdered fat with one or more other food ingredients other than liquid oil, and/or a fat composition different from liquid oil, applying shea...
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WO/2023/199329A1 |
A system for preparing pizza, comprising a dough storing section configured to store dough to be used for preparing the pizza; a management system configured to manage the storage and preparation processes of the dough in the dough stori...
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WO/2023/194718A1 |
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition c...
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WO/2023/196657A1 |
A dismountable pump system for quick and efficient cleaning of all pump components. The system includes a container (12, 202) associated with a back pump unit (30), a pump unit (50, 230), a fastener (150, 248) and a lock member (170). Th...
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WO/2023/193957A1 |
The invention is related to a highly soluble cereal or tuber starchhaving a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 %, a water solubility of more than 90 % in weight, a viscosity of less...
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WO/2023/194085A1 |
The invention relates to a baking, frying and grilling surface (1) for preparing food, wherein: the surface has an upper face for holding items to be baked, fried or grilled and a lower face for placement on a metal sheet or a grate; the...
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WO/2023/195538A1 |
[Problem] To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. [Solution] Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato ...
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WO/2023/192743A1 |
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion co...
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WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
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WO/2023/187016A1 |
The invention relates to a method for coating or for producing a container from an edible or at least biodegradable material, for receiving a liquid, the surface of the container being wetted with a coating liquid, and to containers obta...
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WO/2023/192689A2 |
The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...
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WO/2023/190551A1 |
Provided is a technology capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device comprises: a steam generating device for supplying water vapor to the inside of a thawing chamber; a heater ...
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WO/2023/186593A1 |
The present invention relates to a food (2) in the form of a semi-finished product or a finished product having an indicator substance (6; 8) which is insignificant for a cooking process of the food (2) and which outputs a defined signal...
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WO/2023/192638A1 |
The present application discloses an instant cookie maker, configured to make one single hot and fresh cookie in a short period of time, e.g., 3 minutes or less. Methods of fabricating and using the same are also disclosed.
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WO/2023/187088A1 |
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...
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WO/2023/187245A1 |
A first aspect of the present invention relates to an edible container for containing food products which can be cold or hot fluids, and preferably, hot fluids having a temperature between 50º and 98ºC. A second aspect of the present i...
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WO/2023/187753A1 |
Heterologous polypeptides expressed in a recombinant eukaryotic host cell may exhibit reduced stability and/or biological activity when expressed in an intracellular form. The present disclosure provides a heterologous polypeptide compri...
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WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
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WO/2023/187213A1 |
Described herein are flour compositions, products of, and methods of making the same.
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WO/2023/187211A1 |
Described herein are dough compositions, products of, and methods of making the same.
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WO/2023/190552A1 |
Provided is a technology that makes it possible to return frozen bread to a state that is close to freshly baked bread. According to the present invention, a thawing device comprises a steam generation device that supplies water vapor ...
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WO/2023/179913A1 |
Method and cooling station for cooling wafer sheets (2), comprising: a cooling region (3) for cooling the wafer sheets (2), a wafer sheet conveyor (4), extending through the cooling region (3), for transporting the wafer sheets (2), a fi...
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WO/2023/180805A1 |
A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...
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WO/2023/176544A1 |
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight ...
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WO/2023/175465A1 |
Provided is a composition comprising (a) at least 50%wt carbohydrate, (b) less than 35%wt water (c) water activity in the range between 0.65 and 0.9, (d) at least one cannabinoid at a concentration of at least 0.1%wt of said composition;...
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WO/2023/176353A1 |
The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin an...
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WO/2023/175446A1 |
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
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WO/2023/171141A1 |
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of ...
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WO/2023/168557A1 |
An automatic deep fryer residue cleaning device, which relates to the field of food processing devices. The cleaning device comprises a frame (1); a fryer body (2) is arranged on the frame (1); a frying basket (3) is rotatably connected ...
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WO/2023/172632A1 |
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...
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WO/2023/167079A1 |
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...
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WO/2023/165193A1 |
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxi...
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WO/2023/161970A1 |
The present invention relates to the food industry. In further detail, the invention concerns a vegetable-based dough (1) for the preparation of a leavened food product (10, 20) comprising: - flour; - vegetables; - fats; - raising agent;...
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WO/2023/162802A1 |
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least ...
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WO/2023/160882A1 |
Baking apparatus and method for producing baked, preferably edible products, wherein a plurality of openable and closable baking plate devices (1 ) is provided, wherein the baking plate devices (1 ) each have two baking plates (2, 3) and...
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WO/2023/162282A1 |
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...
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WO/2023/164490A1 |
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
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WO/2023/163303A1 |
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
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WO/2023/162895A1 |
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...
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WO/2023/161245A1 |
The present invention relates to an oral care composition comprising an invertase, a beta-glucosidase, and a glucoamylase, use of said composition as medicaments, use of said composition in treatment of oral disease, methods of treatment...
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