| Document |
Document Title |
|
WO/2024/080865A1 |
The invention relates to a hybrid hydrogen thermo-electric multi-function industrial scale power plant, a system including such a power plant and connected appliances, a convection oven, and a hot and cold thermal fluid supply method. Th...
|
|
WO/2024/079212A2 |
The invention relates to a machine for grinding cereals (1), the machine comprising one or more milling devices (2), the milling device comprising a first comb roller (3) rotating about a first axis of rotation (A1) and a second comb rol...
|
|
WO/2024/078737A1 |
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of mea...
|
|
WO/2024/081672A1 |
A system and method for the production of a more nutritious pretzel and cheese-based snack food using real cheese, said method comprising of producing, grinding, and shaping pretzels to then be prepared with real cheeses for baking, cool...
|
|
WO/2024/069569A1 |
Kitchen utensil intended for the production of culinary preparations containing chunks of food (F), said utensil comprising a support (6) and several rods (8) fixed by one end (8.1) to the support (6), said support (6) being configured t...
|
|
WO/2024/068261A1 |
The present invention relates to an egg substitute comprising flour in an amount of 75% by mass or more, based on the total mass of the egg substitute, where the flour has been produced from types of grain selected from the group consist...
|
|
WO/2024/070914A1 |
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by con...
|
|
WO/2024/070643A1 |
The present invention addresses the problem of providing a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention also addresses the problem of providing a production m...
|
|
WO/2024/064277A1 |
A smart pan system comprising a food pan having one or more radio frequency tag coupled thereto that store a unique identifier associated with the food pan. A tag reader associated with a food preparation apparatus reads the unique ident...
|
|
WO/2024/061471A1 |
A convection oven with a thermal energy system and a process for operating a convection oven, the convection oven comprises a baking chamber (1), a heating system (2), and a blower (3), wherein a flow channel (8) is provided, along which...
|
|
WO/2024/062070A1 |
The present invention relates to a cereal straw product comprising a cereal straw, wherein at least 50% of the cereal straw has a size (d50) less than 5 mm and/or wherein at least 90% of the cereal straw has a size (d90) less than 8 mm; ...
|
|
WO/2024/055085A1 |
The present invention relates to a baking pan assembly (100) comprises: - molds (1); - a frame (2); and - fastening elements (3); the plurality of molds (1) being mechanically connected to each other forming a mold assembly (10); the mol...
|
|
WO/2024/055057A1 |
The invention relates to a device for transferring pieces of dough, comprising - a weighing device (1), in which dough can be weighed into dough portions with a defined weight and/or volume and can be discharged therefrom as dough produc...
|
|
WO/2024/057125A1 |
The invention is a dough-kneading device that includes a shaping piston-cylinder mechanism, a reciprocating mechanism, a round shaping assembly, and a multi-row revolving tray. The shaping piston-cylinder mechanism consists of a dough ta...
|
|
WO/2024/054376A1 |
An apparatus includes a housing, a container defining a chamber in which food to be air fried is disposed, and a divider removably disposed within the container. The divider may divide the chamber into a first cooking zone and a second c...
|
|
WO/2024/053622A1 |
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or ...
|
|
WO/2024/053536A1 |
The present invention addresses a problem of fabricating a fabricated food item with high accuracy. A discharge head (40) discharges intermittently a fabrication material for fabricating a fabricated food item, the fabrication material...
|
|
WO/2024/052531A1 |
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...
|
|
WO/2024/052406A1 |
The present invention relates to a heated, more specifically baked, nutritional composition comprising a milk saccharide or a mixture of at least two different milk saccharides.
|
|
WO/2024/050293A1 |
The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improv...
|
|
WO/2024/049365A1 |
The invention relates to a tray for an oven comprising a flat metal sheet body (10) made of sheet metal; a first side edge (14) and a second side edge (16) having a support wall (20) that extends from supports located on the opposite sid...
|
|
WO/2024/049299A1 |
The invention relates to a container, an assembly and a method for preparing food products in a treatment unit. The container comprises a plurality of protrusions or ribs that extend outwards from the side wall, and in a direction substa...
|
|
WO/2024/046595A1 |
The invention relates to methods of producing a baked product, said method comprising adding a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO...
|
|
WO/2024/046648A1 |
A heating device for heating water for generating steam has an external housing with an outer casing wall and an internal volume. A heater is arranged in the internal volume at a distance from the casing wall, wherein a liquid line runs ...
|
|
WO/2024/046594A1 |
The invention relates to methods of producing a baked product with no added emulsifier or a reduced amount of added emulsifier compared with a standard recipe, said method comprising adding a mature thermostable variant of a parent gluco...
|
|
WO/2024/044204A1 |
A machine for cooking a food item having at least a first portion and a second portion can include a vessel sized and shaped to receive a frying medium, the vessel having an entrance region and an exit region, a frame that coupleably rec...
|
|
WO/2024/043562A1 |
Provided are a croissant roll, which has a crispy texture and rich flavor and is easy to eat, and a method for manufacturing same. The method for manufacturing a croissant roll comprises the steps of: i) providing a spring roll wrapper a...
|
|
WO/2024/042916A1 |
Provided are a souffle pancake producing method and device with which it is possible to provide souffle pancakes that do not readily deflate. This souffle pancake producing device is characterized by comprising: a firing device provide...
|
|
WO/2024/042522A1 |
A flattened wafer tube for holding food and an apparatus and method for preparation thereof. Multi-layered wafer tube having a tube wall is formed of flattened baked dough strip having first strip segment and contiguous second strip segm...
|
|
WO/2024/038204A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using an amylase enzyme. The amylase enzyme may be at least partially denatured or may be present in an am...
|
|
WO/2024/038202A1 |
A method for producing a substitute food product, such as a dairy product, such as cheese or yoghurt, or a substitute egg product, using a cellulase enzyme. The cellulase enzyme may be at least partially denatured or may be present in an...
|
|
WO/2024/038886A1 |
The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80% and the load at each peak ...
|
|
WO/2024/038201A1 |
A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme ...
|
|
WO/2024/039955A1 |
The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starc...
|
|
WO/2024/039972A1 |
Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pec...
|
|
WO/2024/033405A1 |
The invention relates to a composition for coating food, preferably confectionery and/or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09% by weight of an oil, based on the total amo...
|
|
WO/2024/033267A1 |
This invention relates to a barrier paper comprising a parchment paper base material and a non-continuous coating formed on a surface thereof, wherein the non-continuous coating is made of at least one of a water-soluble polymer and a wa...
|
|
WO/2024/033825A1 |
The present invention relates to a method for preparing a food composition for animals, in particular monogastric animals. The method comprises preparing a certain amount of stale bread and removing residual moisture from the stale bread...
|
|
WO/2024/035331A1 |
The present invention discloses a composition for a preservative-free baked food product comprising all-purpose flour, sugar, salt free butter, eggs, baking soda, baking powder, fruit extract (particularly Rowan berry extract) and milk. ...
|
|
WO/2024/029614A1 |
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal fl...
|
|
WO/2024/029294A1 |
This acetylated pea starch has an acetyl group content greater than 1.6 mass%.
|
|
WO/2024/023825A1 |
A machine for stretching pizza dough, comprising a rotating tray configured to carry a plate with the pizza dough; a roller housing located above the rotating tray, said roller housing is coupled to rollers, wherein the rollers roll when...
|
|
WO/2024/025780A2 |
Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a correspondin...
|
|
WO/2024/025101A1 |
The present invention pertains to (Saccharomyces cerevisiae) SPC Y76LT (KCTC 14767BP). The yeast strain (SPC Y76LT) of the present invention exhibits excellent fermentation efficiency across various sugar contents and thus can be applied...
|
|
WO/2024/021147A1 |
The present invention relates to an on-line follow-up feeding driving device for a sandwich biscuit production line, comprising a rack, a first motor, a second motor, a first horizontal transmission shaft, a second horizontal transmissio...
|
|
WO/2024/017973A1 |
The invention relates to a method (100) of preparing a baked product comprising: - mixing (110) together to form a baker dough from a dry composition for baked product preparation wherein the dry composition comprises : at least 20% in w...
|
|
WO/2024/019145A1 |
Provided is a folding/laminating apparatus in which a conveyance direction in which a dough sheet is conveyed and a discharge direction in which a laminated dough sheet is discharged are orthogonal to each other, and which makes it possi...
|
|
WO/2024/019696A1 |
The invention, without any swelling and fermentation process of the dough; It relates to a mechanical dough riser (1) using a special mixing method under high pressure. The mechanical dough riser (1) provides rise in a few minutes for th...
|
|
WO/2024/020487A1 |
Methods, systems, and apparatus, including computer programs encoded on computer storage media, for using a continuous conveyor belt. One of the systems includes a conveyor belt adapted to move a plurality of comestibles and having i) a ...
|
|
WO/2024/017958A1 |
The invention relates to a protein formulation comprising a protein formulation comprising a protein and a protective agent, said protective agent comprising (i) at least one amine and/or an ammonium group and (ii) at least one metal pre...
|
