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Matches 201 - 250 out of 37,981

Document Document Title
WO/2020/128767A1
The invention relates to compositions comprising water-soluble complexes of a-cyclodextrin (alpha-cyclodextrin) and cannabinoids and/or complexes of a-cyclodextrin and cannabis-derived terpenes, methods of making these a-cyclodextrin com...  
WO/2020/126436A1
The invention relates to a process of manufacturing a microwaveable frozen breaded food product, said method comprising a) providing a filling composition; b) providing a plastically deformable farinaceous dough comprising 40-70 wt.% flo...  
WO/2020/128578A1
The present invention discloses an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and baking the batter for 3 to 5 minutes. The EFWDM contai...  
WO/2020/125497A1
A food transport device, used for mouniting in a fermentation chamber. During operation, the food transport device may be mounted in a fermentation chamber having a large space, and the temperature in the fermentation chamber is suitable...  
WO/2020/130062A1
A low sugar flour mix, characterized in containing, relative to the total mass of the mix, at least 25 mass% of a dietary fiber material, 3-30 mass% of gluten, and 1-20 mass% of underground starch, and no more than 60 mass% of wheat flou...  
WO/2020/129094A1
Electric sheeting machine (10) for forming a sheet from a food dough, comprising: - a supporting frame (11); - two sheet forming rollers (12, 13) supported in said frame (11); - a first scraper blade (16.1) and a second scraper blade (16...  
WO/2020/132241A2
Embodiments herein include crunchy baked snacks and methods of making the same. In an embodiment, a baked snack is included. The baked snack can include a three-dimensional structure comprising a top layer and a bottom layer and defining...  
WO/2020/125867A1
The invention relates to a device (10) for treating products (100), in particular baked goods, comprising: at least one processing unit (40) which has at least one carrying belt (41) and is designed to process the products (100); at leas...  
WO/2020/130861A1
The subject of present invention is a hood with a condenser for a commercial oven, particularly a combination steam-convection oven, comprising a housing, an air inlet for supplying cooling air from the outside, a fan drawing in the cool...  
WO/2020/122995A1
A high dew point humidity sensor includes an enclosure assembly, an ambient temperature sensor, air sample intake and exhaust openings, a fluid-moving device, a heater block assembly, an internal temperature sensor, a humidity sensor chi...  
WO/2020/120221A1
The present invention relates to a method for performing a drying function after a cooking function, in particular after a steam cooking function, wherein said method comprises the steps of: running the cooking function or steam cooking ...  
WO/2020/120815A1
The invention relates to a preparation of ingredients comprising alpha-cyclodextrin and other ingredients which permit the production of a mass suitable for processing in the traditional manner and the production of a bread with reduced ...  
WO/2020/118465A1
The present invention relates to a new polypeptide with xylanase activity, the nucleotide sequence encoding it, an ingredient containing said polypeptide and a process for preparing a food product which comprises adding said ingredient t...  
WO/2020/120324A1
The present invention relates to a method for controlling a steam generating system (10) for a domestic steam cooking oven (40). A steam generator (26) and an inlet valve (16) are controlled by a regulating thermal switch (30) and a limi...  
WO/2020/050802A3
The present invention relates to a snack product, particularly biscuit comprising a bottom part (10) and an upper part (20) disposed at the top of the bottom part (20), made of baked biscuit dough characterized by comprising a filling ch...  
WO/2020/115325A1
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food produ...  
WO/2020/115331A1
The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at le...  
WO/2020/040632A3
The present invention consists of an automatic apparatus (50) for producing and cooking tortillas, which comprises a cartridge (1, 54, 71) containing circular, pre-formed, raw or partially cooked tortillas (21); a coupling system for eas...  
WO/2020/115164A1
The method for measuring the kneading state of a food dough comprises the steps of: - providing at least one kneading device comprising a kneading apparatus and at least one apparatus for measuring the colour parameter b* in the CIE 1976...  
WO/2020/109862A1
This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The ...  
WO/2020/107814A1
An edible, environmentally friendly container for daily use, such as an edible water cup, coffee cup, soup bowl, rice bowl, beverage cup, food packaging box, and food and beverage barrel. The edible, environmentally friendly container fo...  
WO/2020/109824A1
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...  
WO/2020/111059A1
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...  
WO/2020/112777A1
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides met...  
WO/2020/109369A1
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.  
WO/2020/112046A2
The present invention, relates to a a production assembly for an edible product, particularly a cookie comprising an extruder (2) consecutively co-extruding closed filled dough (30) pieces from a viscous inner filling (34) with an outer ...  
WO/2020/111970A1
A method for decorating comprises steps of arranging and softening a pre-prepared confectionery decorating material on an item, said material being prepared according to a mixture formulation which makes it possible to produce a uniform ...  
WO/2020/112385A1
Described herein is non-grain composition, comprising at least a thermally inhibited or HMT waxy tapioca starch having a post-retort viscosity of less than 1500 centipoise. Such composition can be used for retort food applications; shelf...  
WO/2020/107383A1
An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of t...  
WO/2020/110914A1
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...  
WO/2020/050792A3
In particular, the invention relates to a gluten-free cookie made from roasted chickpea powder called talkan and to the method of production of this cookie.  
WO/2020/105935A1
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...  
WO/2020/100873A1
This okonomiyaki (Japanese savory pancake) has an area with an ingredient uniformly distributed, the ingredient being small pieces of octopus and/or squid having a maximum diametrical length of 3-10 mm and a minimum diametrical length of...  
WO/2020/100516A1
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...  
WO/2019/236829A8
A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning o...  
WO/2020/097311A2
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...  
WO/2020/094802A1
The invention relates to a discharging apparatus (1) for discharging portions of a compact food mixture from a mixing bowl (3) arranged in a tilting lifter (2), having at least two cutting tools (13), which each have at least two cutting...  
WO/2020/090766A1
The present invention addresses the conventional problem of providing a method and an apparatus which are for molding layered bread dough and which enable the entirety of placing topping dough to be closely adhered to the surface of the ...  
WO/2020/089476A1
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.  
WO/2020/089444A1
The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium;...  
WO/2020/091840A1
A belted food warmer assembly is disclosed that includes a housing containing a heated rotating drum, a belt roller, and a belt. The belt is draped over a portion of the heated rotating drum and is configured to hold a flexible food prod...  
WO/2020/090608A1
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...  
WO/2020/090194A1
The present invention addresses the problem of providing a method for producing an almond-flavored oil/fat with which it is possible to reduce the amount of almond flour used in making confectionery. It was found that an oil/fat having a...  
WO/2020/089391A1
This pinching-shaping device comprises at least one pair of cylindrical tools (100, 200), which each have a central axis (X100, X200) around which the tool is rotated and which are designed so that the central axes are parallel and so th...  
WO/2020/090609A1
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...  
WO/2020/092730A1
An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% soli...  
WO/2020/086313A1
A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent cont...  
WO/2020/087070A1
A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The present disclosure relates to methods of making bite-size sugar cone spheres cont...  
WO/2020/082117A1
A cooking appliance (200) including: a body (104) providing a floor (105) and a ceiling (110), with the floor (105) and ceiling (110) at least partly surrounding a cooking cavity (116), the body (104) having an opening via which product ...  
WO/2020/087052A1
The present invention provides pressing molds for preparing edible utensils. In particular, the invention provides stackable three-dimensional molds that can be used steam, bake, perfect and dehydrate edible dough into utensils of suffic...  

Matches 201 - 250 out of 37,981