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Matches 201 - 250 out of 27,159

Document Document Title
WO/2021/177922A1
The invention relates to a mixture of gluten free and low protein cookie dough for phenylketonuria (PKU) and celiac patients. More specifically, the invention relates to a ready-to-use cookie dough mix that is gluten-free, low-protein, f...  
WO/2021/175358A1
The invention relates to a conveying installation (10) comprising a conveying device (20) which forms a conveying path for conveying a wafer sheet (30), characterised by: a baffle (40) which engages in the conveying path and has an inlet...  
WO/2021/172454A1
[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characte...  
WO/2021/171236A1
A container (1) for containing and dispensing semi-liquid substances comprising: a bag-like body (2) made of a compostable biodegradable material and configured to contain a semi-liquid substance, said bag-like body (2) has a dispensing ...  
WO/2021/173769A1
A piece of edible cutlery and a method to create the piece of edible cutlery is described. The piece of edible cutlery includes at least a main flour and a binder. The main flour is a wheat flour, a rice flour, a corn flour, a chickpea f...  
WO/2021/168913A1
Fat-reducing food, comprising very-low calorie food and calorie-restricting balanced food. The calorie of the very-low calorie food is 400-800 kilocalories, and the very-low calorie food comprises any one of a food set meal A, a food set...  
WO/2021/165198A1
Disclosed is an oven comprising: an oven housing containing an oven chamber for containing foodstuffs to be cooked; an aperture formed in the oven housing for receiving liquid; and a vaporiser configured to receive liquid that is receive...  
WO/2021/165475A1
The present invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.  
WO/2021/166704A1
The present invention pertains to a shape modifier for a layered puffed food, said shape modifier comprising a vegetable sterol fatty acid ester. Further, the present invention pertains to: a method for producing a plastic fat compositio...  
WO/2021/160812A1
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by ...  
WO/2021/161783A1
A dusting flour for fried food containing a component (A) that satisfies the following conditions (1)-(4): (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% of a low-molecular starch of a starch having an amy...  
WO/2021/158293A1
Scored dough pieces are produced by forming a dough piece (300), freezing the dough piece (300) to produce a frozen dough piece (400) and scoring the frozen dough piece (400) to produce a scored dough piece (410) having at least one scor...  
WO/2021/158725A1
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is pr...  
WO/2021/158292A1
Frozen un-proofed dough pieces (400) are produced by pinching an upper skin (405) of an un-proofed dough body to a lower skin (410) and producing a score (310; 1050-1053) through the upper skin (405) prior to freezing. The un-proofed dou...  
WO/2021/155435A1
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of produci...  
WO/2021/155107A1
A food processing system includes at least one receptacle containing a composition of water and insoluble solids, a centripetal force-based solid/liquid separator having an inlet, a solids outlet, and a liquid outlet, and a pump able to ...  
WO/2021/153285A1
Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein...  
WO/2021/153391A1
The present invention pertains to a bakery food which has reduced stickiness, improved meltability in mouth, good crispness and improved softness and which also has good appearance and is easy to handle. The bakery food according to th...  
WO/2021/151134A1
The invention relates to a spread for a snack product comprising a dough piece (2, 4), particularly produced from potatoes, bread doughs and/or rice, the spread (1, 3) having a cheese component that consists of fresh cheese and cheese of...  
WO/2021/153694A1
A method for manufacturing bakery food dough containing a powder ingredient, water, an oil/fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A)...  
WO/2021/154580A1
An automatic apparatus for baking pastry products, wherein baking molds containing a pastry mass to be baked are introduced into the apparatus for baking purposes, wherein the apparatus comprises a reception or cooling module that define...  
WO/2021/153714A1
This sheet comprises a substrate and a particle-containing layer, wherein the particle-containing layer contains a polymer component (A) and particles (B) which are mesoporous silica carrying a substance that contains a platinum group el...  
WO/2021/153713A1
Provided is a sheet having a substrate and a particle-containing layer, wherein the particle-containing layer comprises a polymer component (A) and particles (B) of mesoporous silica that supports a substance that contains platinum group...  
WO/2021/152276A1
The present invention relates to the field of producing products in the bakery/viennoiserie/patisserie sector and more particularly to a covering for a baking/proving tray intended for proving and/or baking products produced in the baker...  
WO/2021/148551A1
The invention belongs to food industries and namely to a method of grain mass production. The method features germinating cleaned grain using shungite water as a liquid medium and grinding germinated grain to particles sized no larger th...  
WO/2021/148296A1
The invention relates to a production facility and device for measuring the thicknesses of thin-walled, brittle wafer sheets (22) which are conveyed continuously through a measurement gap (1) during the measurement, comprising: a first w...  
WO/2021/147341A1
The present invention provides a food material processing apparatus, comprising a food material processing device. The food material processing device comprises: a plurality of cooking modules, used for cooking different food materials; ...  
WO/2021/148135A1
The present invention relates to edible devices and in particular to edible devices for engaging comestible goods, such as edible cutlery. The invention further relates to methods of producing such edible devices. Embodiments of the inve...  
WO/2021/150456A1
An encapsulation particle containing an active material and an unhydrolyzed rice, sunflower, or faba bean protein are provided as is a method of producing the encapsulation particle.  
WO/2021/143773A1
A food forming mechanism and method, the mechanism comprising a flipping mechanism (1), a first conveying apparatus (2), a glue spraying mechanism (4), a folding and rotating formation assembly (3), and a second conveying apparatus (5). ...  
WO/2021/143772A1
A semi-finished food product angle adjustment method, fixing a fixing apparatus at a first work station (M1) position to a first corner of a wrapper (901), and driving the fixing apparatus by means of a motion driving assembly to move to...  
WO/2021/144734A1
A preparation (1) used for the fermentation of a food product mixed with water or containing water comprises: a substance (11), derived from the fruit of the baobab tree and dehydrated, and an additive (12), based on carbohydrates.  
WO/2021/146224A1
A conveyorized baking system having improved dust shield support. The system includes including a conveyor track, a conveyor chain that moves through the conveyor track, flanged support struts attached to the conveyor chain, and dust shi...  
WO/2021/144282A1
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...  
WO/2021/145836A1
This invention; Gas line (2), main valve (3), gas filter (4), burner collector (5), burner valve (6), flexible connection (7), atmospheric burner used in natural gas, cng, lpg fuel stone furnaces. 8) It is related to the ignition mechani...  
WO/2021/144054A1
The invention relates to a device (10) for producing a wafer cup, comprising a mold core (20) and a die (30), said die (30) having a base (32) and a plurality of wall segments (34, 36) which are connected to the base (32) in an articulat...  
WO/2021/142052A1
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structura...  
WO/2021/140599A1
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough ex...  
WO/2021/141114A1
Provided are pancakes and waffles that feel soft and moist and melt smoothly in the mouth. Further provided are pancakes and waffles that can withstand folding and are suited for use in folded confections. This problem is solved by usi...  
WO/2021/141115A1
The present invention addresses the problem of providing a method for producing a bakery food having a soft and moist texture that is obtained by heating a batter dough. This problem is solved by a method for producing a bakery food th...  
WO/2021/139856A1
The invention relates to an additional baking form (1) which allows for the baking of a baked product (3) by cooperating with a baking form (4). The additional baking form (1) is provided with an outer surface (2), which is provided and ...  
WO/2021/139187A1
The present invention provides a fully-automatic wrapping and boxing wonton machine, which can solve the technical problems of high costs and difficult line arrangement of existing automatic wonton production equipment. A fully-automatic...  
WO/2021/141982A1
A system and method for rolling planar food products that rest upon interleaving paper is provided. The system includes first and second conveyors, a rotating mechanism and a movement system. The rotating mechanism is normally disposed a...  
WO/2021/138039A1
A multilayer edible product includes a center; a barrier layer directly encompassing at least a portion of the center. The barrier layer includes a hydrophilic powder and a source of fat. The multilayer edible produce further includes an...  
WO/2021/138402A1
An automated seed planter may include at least two vacuum cylinders which simultaneously and/or independently pick up and deliver seeds to a single tray. The vacuum cylinders may have a common rotational axis about which the vacuum cylin...  
WO/2021/137819A2
The present invention relates to a vegan gluten-free cookie made of roasted chickpea powder called talkan and the production method of this cookie.  
WO/2021/138052A1
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...  
WO/2021/133411A1
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a pressure rated vessel, adding a first predetermined quantity of liquid Butane, sealing the pressure rated vessel shut, and heating the...  
WO/2021/129998A1
The current invention concerns preparations comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., and optionally also Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases and their...  
WO/2021/132391A1
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content...  

Matches 201 - 250 out of 27,159