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WO/2023/004454A1 |
A pasta product producing device and method of use is disclosed. The device includes a base and motor unit; a container having a mixing portion and an extrusion portion; a flour dispensing assembly; a water dispensing assembly; an additi...
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WO/2023/007450A1 |
Oven (1) for cooking food comprising: a) a first cooking chamber (2) delimited below by a first plate (20); b) a second cooking chamber (3) delimited below by a second plate (30); c) a heat source, where said second cooking chamber (3) o...
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WO/2023/009004A1 |
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food produc...
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WO/2023/285551A1 |
Process for the production of pasta, preferably durum wheat semolina dried pasta, which involves the extrusion of a dough through a bronze die plate insert with grooves and a subsequent step of drying until a predefined moisture content ...
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WO/2023/284846A1 |
Disclosed is a method for preparing a flaxseed protein crisp using flaxseed as raw material. The steps of the method are as follows: S1. flaxseed milling: washing flaxseed, pressing oil from the washed flaxseed by means of an oil press, ...
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WO/2023/281213A1 |
The present invention relates to a method for preparing a leguminous starch with a high content of slowly digestible fraction (SDS), heat-moisture treatment (HMT) method, characterized in that it comprises the following steps: 1) adjusti...
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WO/2023/279535A1 |
The present invention relates to a process for composite calendaring of dough sheets and loose and lumpy flour, the process comprising the following steps: S1, for making dough sheets, performing forming calendering on loose and lumpy fl...
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WO/2023/281130A1 |
Machine for manufacturing empanadas and associated method, which makes the empanadas quickly, requires little labour and takes up very little space, while maintaining the quality of the empanadas. The machine comprises a support structur...
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WO/2023/281212A1 |
The present invention relates to a method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method characterised in that it comprises the following steps: 1) preparing a starch m...
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WO/2023/278309A1 |
Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.
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WO/2023/277049A1 |
Provided are spice or herb-containing bread crumbs which are burned and crushed products of bread dough containing at least one spice or herb. A bread crumb mix or a batter for deep-frying contains bread crumbs containing the spice or he...
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WO/2023/274442A1 |
The invention relates to a baking line (10) having: a plurality of baking plates (20) designed to each produce at least one wafer sheet; a conveying device that conveys the plurality of baking plates (20) in a conveying direction; and a ...
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WO/2023/278613A2 |
The present disclosure provides methods for modifying gluten polypeptides to produce gluten polypeptides with a reduced inflammatory potential, as well as modified plants and compositions comprising modified gluten polypeptides with a re...
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WO/2023/278844A1 |
An automated injera baking apparatus that includes a support frame, a rotating table housed within the support frame and having a circular rotating top surface that includes a plurality of injera cooking plates radially supported thereon...
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WO/2022/270421A1 |
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...
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WO/2022/269606A1 |
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloi...
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WO/2022/270422A1 |
This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass%...
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WO/2022/271152A1 |
Rolled dough products, such as croissants (100), are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet (10); compressing the multi-layer dough sheet (10); cutting the dough sheet (10); reorientating ...
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WO/2022/269425A1 |
Device (1) for forming stuffed pasta products starting from a sheet of dough (101), comprising: - dispensing means (2) for dispensing a stuffing comprising at least one support (3) for the stuffing; - a forming station (4) in which means...
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WO/2022/271047A1 |
The invention relates to equipment for the food industry and can be used in the field of public catering, in particular for cooking products made of batter, such as pancakes. A device for cooking pancakes includes a hot plate, a carriage...
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WO/2022/270748A1 |
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...
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WO/2022/229253A9 |
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or ...
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WO/2022/264766A1 |
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4...
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WO/2022/265785A1 |
A toaster oven includes a housing having an internal heating compartment, at least one heating element within the internal heating compartment, a vent associated with at least one wall of the internal heating compartment, the vent being ...
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WO/2022/266632A1 |
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...
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WO/2022/260553A1 |
The invention relates to the bakery and confectionery industry. The claimed multi-component food additive concentrate for use in the bakery industry is in the form of an individual portion in which the quantity of each component is calcu...
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WO/2022/258807A1 |
The present invention provides a carboxylic acid loaded carboxylic acid salt carrier as a free- flowing powder which is a particulate solid. The compound of invention is stable, biocompatible, and digestible, facilitates a high acid load...
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WO/2022/256862A1 |
A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ω−3 to ω−6 fatty acid molar ratio of the seeds is at least 2.0:1.
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WO/2022/252517A1 |
A sandwich biscuit containing coarse cereals, and a production process therefor. The sandwich biscuit comprises a sandwich layer, a lower biscuit piece, an upper biscuit piece and arc-shaped grooves, wherein the lower biscuit piece is ar...
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WO/2022/254345A1 |
Sweetener formulations including sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol, and carboxymethyl cellulose (CMC) disposed within the sweetener particles.
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WO/2022/255645A1 |
The present invention relates to a compression machine facilitating the discharge of foreign substances and, more particularly, to a compression machine having a plurality of outlets spaced predetermined distances apart at one point of i...
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WO/2022/255325A1 |
The present invention is puffed food that contains milk protein accounting for 75 mass% or more of the total protein and does not substantially contain wheat-derived protein, the puffed food being characterized by (A) in which the hardne...
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WO/2022/255323A1 |
Provided are a puffed food that substantially does not contain wheat-derived protein, a dough composition that is used in the production of said puffed food, and a puffed food production method in which said dough composition is used. A ...
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WO/2022/255324A1 |
A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging de...
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WO/2022/255287A1 |
This food dough piece transfer device includes: a conveyance device that conveys a plurality of dough pieces in a conveyance direction; a holding unit for holding one dough piece; and a movement device that moves the holding unit from a ...
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WO/2022/256081A1 |
A taco shell (10) is produced by applying a plasticizing agent (coating 100) to a base or spine portion (25) of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shell, thereby softening the base o...
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WO/2022/255326A1 |
The present invention pertains to a puffed food that contains milk protein of a percentage representing at least 75 mass% of the total protein and does not substantially contain processed wheat and protein derived from wheat, said puffed...
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WO/2022/251180A1 |
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...
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WO/2022/250754A1 |
A portable baking oven having an upper portion and a lower portion that define a baking chamber are disclosed. A baking chamber opening may be defined entirely by the oven upper portion. The upper portion may pivot away from the lower po...
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WO/2022/251709A1 |
Various aspects of this disclosure relate to excipients comprising a solid phase and a liquid phase, wherein the solid phase has a surface-area-to-volume ratio of at least 500 per meter, which improves the bioavailability and pharmacokin...
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WO/2022/249212A1 |
The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operat...
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WO/2022/243837A1 |
Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.
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WO/2022/242787A1 |
A wafer product (100) comprising a wafer cup (10) having a wafer wall (10b) extending upward from a wafer base (10a) and a wafer filling (20) accommodated by the wafer cup (10), characterized by a paper cone (30) accommodating at least t...
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WO/2022/242654A1 |
The present utility model relates to a toast mold, comprising: a frame, wherein a cover plate and a bottom plate which can be opened and closed relative to the frame are respectively arranged at the top and the bottom of the frame; and a...
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WO/2022/246073A2 |
A portable, high temperature oven includes a cook chamber, a chimney, a motor assembly, and a removable firebox. The motor drives a cook plate within an interior space of the oven. The motor is positioned outside of the cook chamber. The...
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WO/2022/238031A1 |
The present invention relates to a protein preparation produced from almond seeds and to a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less ...
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WO/2022/236970A1 |
An acid leavening agent having a high neutralizing value, and a preparation method therefor and an application thereof. The acid leavening agent is mainly made of disodium dihydrogen pyrophosphate, the neutralizing value of the acid leav...
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WO/2022/234062A1 |
A packaging having anti-microbial properties, comprising a substrate and a coating, wherein said coating comprises: - a first polymeric component selected from the group consisting of polyacrylic resins, polyvinyl butyral polyurethanes, ...
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WO/2022/235150A1 |
A piping bag (1) for dispensing a viscous mass of foodstuff comprises a dispensing opening structure (7), which comprises first and second plates (11, 12), which are elastically deformable, and which are fixed relative to one another alo...
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WO/2022/236259A1 |
The present invention relates to a cocoa composition comprising a seed material, preferably a sunflower seed powder in an amount of 5 to 30 % by weight based on total weight of the cocoa composition, to food products comprising such coco...
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