| Document |
Document Title |
|
WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
|
|
WO/2023/187213A1 |
Described herein are flour compositions, products of, and methods of making the same.
|
|
WO/2023/187211A1 |
Described herein are dough compositions, products of, and methods of making the same.
|
|
WO/2023/180805A1 |
A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...
|
|
WO/2023/175465A1 |
Provided is a composition comprising (a) at least 50%wt carbohydrate, (b) less than 35%wt water (c) water activity in the range between 0.65 and 0.9, (d) at least one cannabinoid at a concentration of at least 0.1%wt of said composition;...
|
|
WO/2023/175446A1 |
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
|
|
WO/2023/171141A1 |
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of ...
|
|
WO/2023/172632A1 |
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...
|
|
WO/2023/167079A1 |
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...
|
|
WO/2023/161970A1 |
The present invention relates to the food industry. In further detail, the invention concerns a vegetable-based dough (1) for the preparation of a leavened food product (10, 20) comprising: - flour; - vegetables; - fats; - raising agent;...
|
|
WO/2023/162802A1 |
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least ...
|
|
WO/2023/162282A1 |
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...
|
|
WO/2023/163303A1 |
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
|
|
WO/2023/162895A1 |
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...
|
|
WO/2023/156075A1 |
Disclosed is a method and production plant for forming a lid (1) for a container (2), - wherein the lid (1) has an insertion portion (3) for connecting to the container (2), - wherein the insertion portion (3) has target dimensions (4) w...
|
|
WO/2023/158876A2 |
The present invention is directed to heat stable food ingredient compositions, ready to eat substantially sealed filled food products incorporating them, and methods of manufacturing said food products. Such food ingredient compositions ...
|
|
WO/2023/156847A1 |
The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pa...
|
|
WO/2023/153466A1 |
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the...
|
|
WO/2023/150061A1 |
The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a d...
|
|
WO/2023/150018A1 |
A shaped snack product having a substantially uniform thickness and an exposed surface area that is capable of receiving seasoning. Processes for making a shaped snack product include forming a shaped dough piece followed by intermediary...
|
|
WO/2023/149267A1 |
The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzym...
|
|
WO/2023/148392A1 |
The present invention relates to the provision of granulated material consisting of natural, preferably purely vegetable constituents. This granulated material can be processed in an injection molding process without the addition of furt...
|
|
WO/2023/148393A1 |
The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use protein-free glazing composition to be applied after baking. Th...
|
|
WO/2023/145550A1 |
This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including gr...
|
|
WO/2023/140140A1 |
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...
|
|
WO/2023/136888A1 |
A dividable dough sheet piece (1) gives consumers enhanced flexibility in creating food items from pre-made sheeted dough. The dividable dough sheet piece (1) is cut from a dough sheet, with the dividable dough sheet piece (1) having a p...
|
|
WO/2023/127829A1 |
The purpose of the present invention is to provide a new wheat protein with which it is possible to improve the quality of a flour-containing food.　This wheat protein has a time to reach maximum consistency of two minutes or less, as m...
|
|
WO/2023/113782A1 |
Processes and methods for hydroponically sprouted cereal grains disclose as a mechanism for lowering enteric methane emission and improving ruminant feed efficiency and ruminant performance by administering to a ruminant a feed ration ha...
|
|
WO/2023/110192A1 |
The invention relates to a stirrer (100) that is able to be stirred by hand in order to mix a drink (200) in a receptacle (300), the stirrer (100) comprising a first portion made of a first biscuit-based edible material that has a first ...
|
|
WO/2023/100170A1 |
The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to play dough compositions based on recycled breads as a primary constituent. Processes of manufacturi...
|
|
WO/2023/096860A1 |
A tortilla fryer incorporating a plurality of cone pairs, each cone pair among the plurality of cone pairs including an inner cone which is horizontally received within an outer cone; the tortilla fryer further incorporating a support fr...
|
|
WO/2023/096500A1 |
The present invention relates to improved compositions, containers and/or lids, and their methods of manufacture. In one form, the invention relates to an improved compostable container and/or lid for storing food or liquids. The contain...
|
|
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...
|
|
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...
|
|
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, ...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
WO/2023/044396A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
|
|
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...
|
|
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.
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
|
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...
|
