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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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WO/2023/031745A1 |
A multifunctional electric oven (10) for cooking dishes, comprising an oven-body (12) and a base (14) possibly provided with wheels (16), the oven-body (12) comprising one or more overlappable modules (17) each of which defines a cooking...
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WO/2023/030611A1 |
The invention relates to a mixing and kneading device (1) for processing food dough, having a mixing and kneading machine (2) which comprises a securely integrated tub (7) and a control unit (3). The mixing and kneading device (1) has a ...
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WO/2023/032968A1 |
The present invention addresses the problem of providing a meat-quality improver with which it is possible to produce processed meat food products having a tender, juicy texture and chewy fleshiness, even when meat such as farm-animal me...
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WO/2023/025949A1 |
The present invention relates to a confectionery product comprising a filling cream layer. The present invention relates to a process which can be used for the preparation of such aconfectionery product.
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WO/2023/027883A1 |
A frypot of a commercial deep fat fryer includes a foam deck and a front wall that is a downward extending vertical face of the frypot. The foam deck and the front wall are formed by sheet metal that has a radius bend between the foam de...
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WO/2023/020753A1 |
A set includes at least two means for creating essentially two-dimensional shaped pieces (4, 5, 6, 16, 17) from an essentially flat plastic material, whereas the plastic material hardens or can be hardened and whereas the means have diff...
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WO/2023/023049A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/023048A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/020784A1 |
The present invention relates to a powdered composition comprising a carrier comprising a soluble flour, and at least one active ingredient. A method for preparing the composition and flavored products comprising the inventive compositio...
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WO/2023/023046A1 |
This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the compo...
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WO/2023/018638A1 |
The invention relates to a sourdough starter appliance that can be operated manually or automatically to produce and maintain sourdough starter. The appliance includes reservoirs for holding flour and water, and a fermentation and mixing...
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WO/2023/016507A1 |
Disclosed is a noodle making machine, comprising a base provided with a motor, a processing cavity mounted on the base, and a pop-out component. An extrusion screw is provided in the processing cavity, and a die head assembly is mounted ...
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WO/2023/018100A1 |
The present invention relates to a hot dog manufacturing device, comprising: a fixing unit that fixes a sausage through a pressing plate; an insertion unit that inserts a stick into the sausage fixed by the fixing unit; a transfer unit t...
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WO/2023/013429A1 |
A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixt...
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WO/2023/012561A1 |
A modified α-gliadin (polypeptide) free of toxicity or with less toxicity as compared to the predominant wild-type (WT) form, ideal for the preparation of food intended for individuals suffering from celiac disease or individuals prone ...
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WO/2023/012170A1 |
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or...
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WO/2023/008535A1 |
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery accordin...
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WO/2023/008208A1 |
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, ...
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WO/2023/007037A1 |
The present invention relates to a churro-shaped corn snack that is made of nixtamalised corn, salt and sunflower oil fat, the outer appearance of said snack having a series of longitudinal grooves that show thickness and depth, wherein ...
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WO/2023/008384A1 |
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprise...
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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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