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Matches 1 - 50 out of 10,945

Document Document Title
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/2021/089869A1
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/2021/077413A1
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/2021/074056A1
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/2021/074117A1
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/2021/068056A1
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...  
WO/2021/071290A1
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...  
WO/2021/071680A1
Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide ...  
WO/2021/065458A1
The present invention relates to a production method for rusks: that makes it possible to produce rusks that have well-balanced crispness and crunchiness but still give when bitten and melt in the mouth; and that also makes it possible t...  
WO/2021/066159A1
The present invention addresses the problem of providing: a sugar composition suitable for a cyclic tetrasaccharide-containing starch syrup which has low viscosity, low water activity, and low colorability, which is low in calories, and ...  
WO/2021/065869A1
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also prov...  
WO/2021/062343A1
The instant invention is to be used in used in pizzerias and other food restaurants to fully substitute manual labor in food processing. The invention utilizes a modular principle for flexibility. It allows tuning the machine to (1) diff...  
WO/2021/058504A1
The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2 – 7 wt. %, based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at...  
WO/2020/257803A3
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...  
WO/2021/047440A1
A baumkuchen and a method for making same. The baumkuchen is prepared by taking fresh hen eggs, white granulated sugar, wheat flour, vegetable oil, liquid cream and syrup as the main raw materials and taking an emulsifier, brandy and a f...  
WO/2020/196300A9
The purpose of the present invention is to provide a method for producing a wheat flour preparation or biscuit by using a biscuit production method which uses the flour-batter method, which is favorable in terms of labor efficiency, said...  
WO/2020/022996A3
The present invention, relates to a multi-component snack product comprising a molded cake base (10) and an elongated recess (16) provided on the upper portion of the cake base (10) characterized in that an edible decorative element (20)...  
WO/2021/044949A1
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked con...  
WO/2021/043988A1
The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 µm and 30 µm, preferably between 22 µm and 28 µm, eve...  
WO/2021/035361A1
The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural ...  
WO/2021/034980A1
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.  
WO/2021/034204A1
The present invention relates to a biscuit enriched with cereals of the genus Chenopodium, preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, which comprises between 26.5 to 28 mg of iron per every 1...  
WO/2021/034561A1
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.  
WO/2021/032832A1
The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products ...  
WO/2021/030895A1
The present invention patent description relates to drinking straws for sucking liquid beverages and the manufacturing method thereof, forming an edible, biodegradable and natural product without gluten or any chemical substance harmful ...  
WO/2021/030652A1
Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal struc...  
WO/2021/030601A1
A system for dispensing an edible confection includes an elongate edible gummy confection having a first end and a second end. The dispensing system includes a cutting assembly and a housing. The housing includes an inner chamber adapted...  
WO/2021/019252A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2021/019289A1
The present invention concerns the preparation of a food product from waste from the beer production process.  
WO/2021/013936A1
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...  
WO/2021/005760A1
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...  
WO/2021/007050A1
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...  
WO/2021/001784A1
A de-epitoped alpha gliadin is provided. Methods of generating same and uses thereof are also provided.  
WO/2021/000060A1
A staple food and a preparation method. The main material is flour, and is further added with one or more of chestnut kernel, almond kernel, peanut kernel, walnut kernel, millet, unpolished rice, coix seed, purple rice, highland barley, ...  
WO/2020/260792A1
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...  
WO/2020/263566A1
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...  
WO/2020/258603A1
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...  
WO/2020/257803A2
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...  
WO/2020/244053A1
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...  
WO/2020/237342A1
A semi-finished food product comprises an edible ready-to-eat shell (1) and, contained inside said edible shell (1), a ready-to-eat filling (2) made from products requiring moistening prior to consumption, and a moistening ingredient (3)...  
WO/2020/241649A1
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...  
WO/2020/239608A1
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...  
WO/2020/243263A1
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...  

Matches 1 - 50 out of 10,945