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WO/2023/087625A1 |
A leavening agent, a preparation method therefor, and a use thereof in baking food. The leavening agent comprises an acidic salt, an alkali salt, and fillers that are added as required, wherein the alkali salt is used as a core material ...
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WO/2023/092018A1 |
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flo...
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WO/2023/088282A1 |
A processing device after pancake forming, comprising a cutting and conveying device, a drying device, and a packaging device. The cutting and conveying device comprises a front conveying belt (1), a cutting and conveying belt (2), and a...
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WO/2023/088181A1 |
A composition, and a preparation method therefor and an application thereof. The composition comprises the following raw materials in percentage by weight: 2.5%-80% of an inactivated Kluyveromyces cell, 1%-50% of edible oil, and 18%-96.5...
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WO/2023/089448A1 |
A ventilated electric oven (10) for cooking or warming/ regenerating food for use in catering contexts such as pizzerias, restaurants, cafeterias or snack bars, food counters and similar businesses, comprising a body-oven (12) which encl...
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WO/2023/090396A1 |
The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...
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WO/2023/089272A1 |
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...
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WO/2023/085324A1 |
Provided is a technology for improving the qualities of a bread produced by using a frozen bread dough.　According to this technology, provided is a quality-modifying agent for a frozen bread dough that contains a carbohydrate oxidase. ...
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WO/2023/085129A1 |
A pressing device (2) includes: pressing units (11) that are disposed above a conveying surface (3K) of a conveying device (3); and a moving mechanism (12) that moves the pressing units (11) in a conveying direction (X) of the conveying ...
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WO/2023/081996A1 |
The present disclosure relates to a premix for food product such as hashbrown and croquettes, the premix comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour. The present disclosure also relates t...
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WO/2023/086932A1 |
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer compos...
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WO/2023/084493A1 |
A bread dough is obtained in that a watery leaven and flour are mixed into a dough in a relative weight ratio, and the dough is subjected to a kneading process and a rising time. A number of sourdough cultures of decreasing acidity is us...
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WO/2023/081096A1 |
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, pro...
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WO/2023/077394A1 |
A soluble ready-to-eat powder for regulating blood glucose balance. The soluble ready-to-eat powder for regulating blood glucose balance is prepared from the following components by weight: 45 parts of isomaltulose, 39 parts of a compoun...
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WO/2023/077662A1 |
A wonton forming claw, arranged on a driving rotary shaft, and comprising a first forming claw and a second forming claw. Each of the first forming claw and the second forming claw comprises a connecting arm (101) and a kneading plate (1...
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WO/2023/077663A1 |
A wonton pinching apparatus, for use in performing pinching forming by using a folded wrapper containing a filling in the middle as a semi-formed wonton. The apparatus is provided with two forming jaws that are eccentrically mounted on a...
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WO/2023/075620A1 |
A device for the distribution and preparation of food products, especially hot dogs, comprising a refrigeration device for storing products, a thermal processing device and a sauce dispenser, characterised in that the device (1) has a re...
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WO/2023/072783A1 |
Disclosed is a stabilized, ready-to-use live leavening agent comprising a mixture of liquid leaven and mucilaginous seeds.
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WO/2023/076166A1 |
An automated pizza cutter with a blade and a pizza resting on a working surface. Horizontal, vertical and/or rotational relative movement between the blade and the pizza is effected by different embodiments. The working surface can be mo...
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WO/2023/073361A1 |
A sandwich crimper for producing a sealed sandwich from two slices of bread comprises a crimper base (10) with a substantially flat lower surface (12) and a crimper lid (30, Fig 2) with a substantially flat upper surface (32, Fig 2). A b...
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WO/2023/067081A2 |
The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The p...
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WO/2023/066428A1 |
The invention relates to a flatbread press (1) in which a main body (2) is provided which consists of two plates (3, 4) which face one another, of which a first lower plate (3) forms a placement surface for a flatbread. A second upper pl...
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WO/2023/067310A1 |
An apparatus for folding a flatbread comprising: a rotatable wheel comprising a receiving element configured to receive and hold a first portion of a flatbread, the receiving element is configured to rotate the flatbread about a central ...
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WO/2023/062328A1 |
The present application relates to a method for producing a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, said mixture being in the form of solid entities, each solid entity consisting o...
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WO/2023/064625A1 |
A modified cream yeast and a method of enhancing cream yeast storage stability are disclosed. A yeast extract is added to a cream yeast to provide the modified cream yeast.
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WO/2023/062590A1 |
A device (100) for making homemade pasta comprises a cutting roller (1 ) comprising a shaft rotatably mounted on supports (5) and a plurality of blades (3) of discoidal shape with a cutting edge (30) and deformations (33) that contribute...
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WO/2023/063320A1 |
The present invention comprises: a step for causing the central part (DC) of a thin outer skin material (D) having a filling (F) placed thereon to pass through an opening (44) in a placement plate (43) and supporting the same by a suppor...
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WO/2023/063917A1 |
This invention relates to the compensation of the aroma losses due to rapid production of bread and bakery products, which are considered the basic foodstuffs of humanity, and to, with a biotechnological approach, the production of ready...
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WO/2023/057805A1 |
The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/or propionic acid bacteria, an extra...
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WO/2023/057690A1 |
The aim of the invention is to provide a mass-produced functional biscuit which is rich in plant proteins, gluten-free and vegan, and has a low glycemic index and/or is high in antioxidants, which has excellent nutritional value, or even...
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WO/2023/057983A1 |
A machine (10) for forming a sheet of fresh pasta, comprising: - a supporting structure (10.1), supporting at least two cylindrical sheeter rollers (11, 110, 111; 12), wherein said at least two sheeter rollers (11, 110, 111; 12) are conf...
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WO/2023/057966A1 |
An edible formulation and methods of production thereof, the formulation including: (a) sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener...
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WO/2023/057956A1 |
An edible formulation and methods of production thereof, the formulation including: (a) sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener...
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WO/2023/057877A1 |
The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/ or propionic acid bacteria, an extr...
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WO/2023/055660A1 |
A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture...
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WO/2023/055396A1 |
An apparatus and method for baking a hollowed-out bagel substitute product is disclosed. A composite tray is provided with a tray portion that supports bread dough within tray cups, and a cover portion that sits on top of the tray portio...
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WO/2023/055837A1 |
Various aspects of this disclosure relate to a method of trimming a cone-shaped wafer, wherein the trimming is performed with an ultrasonic knife. The cone-shaped wafer may be an ice cream cone such as a waffle cone. In some specific emb...
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WO/2023/045060A1 |
A method for inhibiting generation of multi-element hazardous substances in baked food, belonging to the field of food processing, comprising the following steps: (1) carrying out thermal denaturation treatment on an ovalbumin solution, ...
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WO/2023/047276A1 |
The present disclosure relates to a sheet (1) for oven baking food products, said sheet being made of baking paper or Teflon and being traversed by a plurality of holes (3) suitable for allowing water vapor to escape during the baking of...
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WO/2023/044113A1 |
The present invention relates to a "fat blocking" composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when...
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WO/2023/041098A1 |
The present invention relates to food or food products such as flour or cereal-based bread doughs, and their preparation, treatment and preservation, based on proso millet (Panicum Glaucum L.), as a new protein source of vegetable origin...
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WO/2023/040529A1 |
A flavor composition and a preparation method therefor, and bread including the flavor composition. The raw materials of the flavor composition comprise 50-72 parts of a first portion of flour and 28-50 parts of a fermentation broth in p...
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WO/2023/040255A1 |
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme ...
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WO/2023/043706A1 |
An automated pizza making system (10) and method for rapidly and efficiently preparing a pizza utilizing computer controlled components. The system (10) may include a platform moving assembly (50) for moving and rotating a pizza crust (2...
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WO/2023/044396A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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WO/2023/041223A1 |
The present invention relates to a metering machine for filling free-flowing media into cavities (28) of a mould (26) that is to be filled. There is provision according to the invention that the metering machine (10) has at least one ind...
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WO/2023/037351A1 |
An industrial baking pan with an interchangeable insert, comprises a perimeter frame (2) comprising a plurality of bars (3) joined together, an interchangeable insert (4) delimiting a support surface for a product to be baked and removab...
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WO/2023/039606A1 |
In examples, a material, such as raw or processed grain, may be dispensed (e.g., by a vibratory feeder) and charge associated therewith may be neutralized (e.g., by an ion generator). The material may then be suspended within a fluid flo...
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WO/2023/037181A1 |
A process for producing expanded baked food products, comprises: preparing a food dough (4), placing the food dough (4) in an oven (1 ), solubilising under pressure at least one foaming agent in the food dough (4) placed in the oven (1 )...
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WO/2023/034521A1 |
This application discloses a technology for guiding a person to prepare foods at a food preparation station. The food preparation station has a plurality of food pans. The technology may track location changes of the food pans or ingredi...
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