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Patent Searching and Data


Matches 1 - 50 out of 38,336

Document Document Title
WO/2021/188014A1
The invention relates to the food industry. A method for producing bread and baked goods comprises combining the dry and liquid ingredients of the dough, mixing, shaping the products and baking. After the ingredients have been mixed toge...  
WO/2021/184093A1
The present invention relates to a composition comprising ingredients of plant origin and chemical ferments, in powder form, and to the use thereof as a substitute for natural eggs in the preparation of baking and confectionery products....  
WO/2021/181377A1
The subject matter discloses an autonomous system for preparing food products located in a housing, the system comprising multiple ingredients tanks for storing ingredients of food products and cooking equipment for preparing food produc...  
WO/2021/183418A1
A comestible processing machine including a loader plate comprising a plurality of spaced apart openings passing through the loader plate, a first flattener and a second flattener pivotably attached to the loader plate at each of the ope...  
WO/2021/182315A1
The present invention addresses the problem of providing a water-in-oil type emulsion composition to be kneaded in, said composition being capable of imparting a natural milk flavor and moist feeling to baked confectionery. A water-in-oi...  
WO/2021/183601A1
A bread cup (10) for holding a food material (12) and a condiment container (14) has a cup body (20) made of bread. The cup body (20) has a base (22) and an upwardly extending side wall (24) that extends upwardly to a top perimeter (26),...  
WO/2021/183561A1
The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking age...  
WO/2021/182999A1
The present invention relates to the food industry, to a food dish, and more specifically to a burger. The technical result of the claimed invention is to create a new and eater-friendly burger, the design of which allows increasing quan...  
WO/2021/177115A1
The present invention addresses the problem of providing an emulsified fat composition having a refreshing flavor and sweetness. Provided is an emulsified fat composition which contains a koji fermentation product and in which the pH v...  
WO/2021/176454A1
A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or...  
WO/2021/174342A1
A kit for molding and storing malleable foodstuff includes (a) a molding tube; (b) a plunger slidable within the molding tube for tamping foodstuff received therein to form a shaped food article corresponding in shape to an interior of t...  
WO/2021/177067A1
The present invention addresses the problem of producing breads with excellent softness, melt-in-the-mouth feeling, and moistness through a simple process. A water-in-oil type emulsion composition is produced containing a total of 0.05-8...  
WO/2021/175957A1
The invention relates to a device for producing food dough (1), comprising an at least partially elastically deformable membrane (2) containing ingredients of said food dough and means for deforming (3) the membrane (2) operating from th...  
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/2021/137819A3
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/2021/171236A1
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/2021/101363A3
An improved apparatus for the baking, cooking, heating and retailing of hot food is provided. The apparatus is manually supplied with prepared food items in a line of trays and is manually programmed to complete the required baking, cook...  
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/2021/104675A8
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein...  
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...  

Matches 1 - 50 out of 38,336