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Matches 1 - 50 out of 38,124

Document Document Title
WO/2021/116397A1
A drive mechanism for a depositor manifold of a depositor system, the drive mechanism comprising: a body; a carrier member configured to carry said depositor manifold; a drive linkage system comprising a first member and a second member,...  
WO/2021/119213A1
The present invention offers a new composition for tortillas, and more specifically a composition comprising hydrolyzed lecithin and lecithin in an amount effective to confer superior properties to the tortillas, such as anti-stickiness,...  
WO/2021/116198A1
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.  
WO/2021/118528A1
A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applie...  
WO/2021/119532A1
A method of forming an ultra-fine starch/flour product comprises at least one of (a) or (b), wherein (a) comprises heating a mixture of water and native/modified starch/flour, and extruding the mixture with a screw configuration comprisi...  
WO/2021/112026A1
A dough shaping device according to the present invention has formed therein a dough shaping flow passage that is enclosed by at least two rotary rollers and two wall plates. At least one of the rotary rollers is a long-axis rotary rolle...  
WO/2021/112041A1
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...  
WO/2021/110509A1
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.  
WO/2021/112653A2
The present invention provides a conveyor-type food manufacturing apparatus capable of manufacturing plate-shaped foods consecutively by pressing and heating a batter at the same time. To this end, the present invention has: a fixed conv...  
WO/2021/113177A1
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintai...  
WO/2021/111483A1
Food formulation for the production of a baked food product for managing the ketogenic diet.  
WO/2021/110719A1
The invention relates to a baking intermediate product (1) and to a baking mold (18), a method and a baking machine for producing baking intermediate products (1), wherein the baking intermediate products (1) are dimensionally stable, cr...  
WO/2021/110750A1
The invention relates to an apparatus (10) for treatment or preparing of semi liquid or pasty food products, which apparatus (10) comprises an elongate chamber (1) formed between two concentric tube-formed bodies (2, 3), an inner tube (2...  
WO/2021/104214A1
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...  
WO/2021/108015A1
Systems and method for removing a non-conforming comestible from a counter-stacker (100). The methods includes receiving a comestible on an upper conveyor (104) of a counter-stacker (100); transferring the comestible through an aperture ...  
WO/2021/105423A1
The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: • 40-1,000 grams of one or more frozen breaded food products compris...  
WO/2021/107877A1
There is provided a baked confection comprising a plant extract comprising > 5 weight % (wt %) anthocyanin, based on the total weight of the plant extract. There is also provided a method of treating and/or preventing a metabolic syndrom...  
WO/2021/103025A1
A durian mung bean cake, comprising the following raw materials in parts by weight: 40-50 parts mung beans, 10-40 parts durian pulp, 3-7 parts chestnut powder, 4-10 parts glutinous rice flour, 3-8 parts kudzu root powder, 3-10 parts Chin...  
WO/2021/105616A1
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably fro...  
WO/2021/104675A1
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/2021/099748A1
The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.  
WO/2021/101708A1
Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a...  
WO/2021/095172A1
[Problem] To improve the efficiency of a skewer insertion operation. [Solution] A skewer conveyance means 11 for setting a plurality of skewer pushing-out positions Pc and skewer insertion positions Pd corresponding to the respective ske...  
WO/2021/095816A1
This sheet-shaped margarine includes 70–30% by weight of a fluid-state fat/oil composition and 30–70% by weight of powdered and/or particulate solids. The fats/oils as a whole contain 20–50% by weight of a fat/oil (A) and 15–70% ...  
WO/2021/095827A1
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour t...  
WO/2021/094032A1
The present invention relates to a baking tray (20) or baking grid, in particular a baking tray (20) for a cooking appliance (1), having a non-stick and/or non-wetting coating (12) obtainable by a process characterised by the following s...  
WO/2021/089641A1
The invention relates to a pomace-based dough product preferably produced comprising a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dou...  
WO/2021/091378A1
The invention relates to a method for replacing cocoa or peanuts in a food product by using malt or malt extract, in particular chocolate malt, amber malt and caramel malt. The invention also relates to a method for manufacturing a choco...  
WO/2020/204604A9
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2021/089751A1
A method, manufacturing plant, baking machine and baking mold (1) for forming a blank (2) for producing a container (3), in particular having the shape of a mug, cup or plate, by baking a solid dough (4) in a cavity (5) formed by the bak...  
WO/2021/089869A1
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...  
WO/2021/089642A1
The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough...  
WO/2021/084663A1
The production method for pregelatinized grain flour according to the present invention has: a pregelatinization step for heating a slurry containing 100 parts by mass of a grain flour and 500 parts by mass or more of water, under condit...  
WO/2021/085445A1
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry i...  
WO/2021/083683A1
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An air balance tunnel (40) includes a tunnel housing (76) positioned inside of a thermal processing chamber adjace...  
WO/2021/082155A1
An application of a rice quiescin sulfhydryl oxidase in improving flour processing quality. A recombinant rice quiescin sulfhydryl oxidase having sulfhydryl oxidation activity is prepared by means of a prokaryotic expression system. A me...  
WO/2021/083569A1
The invention relates to a kneading machine (1) for food doughs, comprising: a kneading machine frame (2), which has a bottom part (4); and a head part, which is fastened to the bottom part. A kneading drum (8) can be arranged on the bot...  
WO/2021/084331A1
A method and an oven 10 for browning a dough and an alginate based casing having a moisture content, which surrounds the dough. The method includes heating an outer surface of the dough in a heating chamber 12 of the oven, to a temperatu...  
WO/2021/077413A1
Navel orange shortbread and a method for manufacturing same. The navel orange shortbread comprises the following raw material components in parts by weight: 3-6 parts of bulk butter, 1-4 parts of raw white sugar, 4-8 parts of low gluten ...  
WO/2021/080871A1
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods, wherein one or more allulose-contain...  
WO/2021/077421A1
Disclosed are an arabinose walnut cake and a preparation method therefor. The walnut cake is prepared by mixing the following raw materials in parts by mass: 55-59 parts of lard, 90-100 parts of coarse white sugar, 11-16 parts of whole e...  
WO/2021/078559A1
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An inner mezzanine (40) is disposed within the circular interior of the stack (26) and an exterior mezzanine (42) ...  
WO/2021/075060A1
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.  
WO/2021/072811A1
An electric barbecue grill, comprising a body (1). The body (1) is provided with a hollow space that penetrates the top surface and bottom surface of the body (1). The top opening of the hollow space is a barbecue region (2). One side of...  
WO/2021/074056A1
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...  
WO/2021/075059A1
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...  
WO/2021/074117A1
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.  
WO/2021/070937A1
A shaping apparatus (10) according to the present invention, which is capable of moving one end (PS) of a dough piece (P) onto the other end (PT) so as to fold the dough piece (P), includes a suction tool (23) that holds the one end (PS)...  
WO/2021/069656A1
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.  
WO/2021/068056A1
Disclosed are methods for producing reduced caloric reduced caloric availability and/or carbohydrate availability in baked or cooked flour-containing foodstuffs wherein a significant portion of the flour component has been substituted fo...  

Matches 1 - 50 out of 38,124