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WO/2024/010196A1 |
A method for manufacturing bread having a design image implemented thereon is disclosed. The present invention is implemented through the steps of preparing at least one edible powder corresponding to at least one color constituting a de...
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WO/2023/190551A1 |
Provided is a technology capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device comprises: a steam generating device for supplying water vapor to the inside of a thawing chamber; a heater ...
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WO/2023/190552A1 |
Provided is a technology that makes it possible to return frozen bread to a state that is close to freshly baked bread. According to the present invention, a thawing device comprises a steam generation device that supplies water vapor ...
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WO/2023/165193A1 |
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxi...
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WO/2023/103264A1 |
A mold release oil, a preparation method therefor, and use thereof in bakery products. The mold release oil comprises, by mass percentage, 80%-94% vegetable oil, 3%-10% carnauba wax, and 2%-10% beeswax. The preparation method for the mol...
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WO/2023/101396A1 |
The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.
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WO/2022/260553A1 |
The invention relates to the bakery and confectionery industry. The claimed multi-component food additive concentrate for use in the bakery industry is in the form of an individual portion in which the quantity of each component is calcu...
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WO/2022/251180A1 |
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...
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WO/2022/234062A1 |
A packaging having anti-microbial properties, comprising a substrate and a coating, wherein said coating comprises: - a first polymeric component selected from the group consisting of polyacrylic resins, polyvinyl butyral polyurethanes, ...
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WO/2022/212624A9 |
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months whe...
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WO/2022/219183A1 |
Packaging material with a multi-layer structure comprising at least one layer (2, 6) for the release of an active agent with anti-microbial and/or anti-fungal activity, comprising said active agent in a biodegradable material, which allo...
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WO/2022/201108A1 |
The invention relates to a device, a container and a method for preserving perishable food (2), which can be used or applied for conventional storage of the food (2) in order to keep it fresh and edible, but in particular free of mould, ...
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WO/2022/195053A1 |
The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available....
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WO/2022/188609A1 |
A frozen dough and method of making. The frozen dough composition comprises 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts o...
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WO/2022/153168A1 |
A method of treating a naturally leavened baked product, by injecting a post-oven sweetening and preservative solution comprising the steps of preparing a leavened product, preparing a sweetening and preservative injectable solution comp...
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WO/2022/140083A1 |
Systems and methods are provided for placing toppings on a product. In one embodiment, a system comprises a mandrel configured to dispense toppings from a supply hopper, and a topping distributor disposed least partly downstream to the m...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2020/227723A1 |
An automatic food preparation line for automatically preparing bread products for making sandwiches or burgers comprises an automatic bread product handling system containing a plurality of different types of bread products, an automatic...
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WO/2020/188694A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing a cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a hea...
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WO/2020/179383A1 |
The purpose of the present invention is to provide a method for manufacturing a packaged frozen food product, a food packaging film, and a packaged frozen food product with which, when unsealing packaging after thawing a frozen food prod...
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WO/2020/109369A1 |
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.
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WO/2020/074669A1 |
The present invention relates to a foodstuff, containing apple wax as an additive, wherein the foodstuff contains at most 0.1 wt%, in reference to the total weight of the foodstuff, of an additive from the group consisting of beeswax (E9...
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WO/2020/032907A1 |
The invention relates to devices and methods for cooling freshly baked bread in a continuous stream under vacuum conditions. A device comprises a frame, a gripping device and guides, vacuum chambers, a vacuum pump, a condenser, a hoistin...
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WO/2020/031237A1 |
A packaged bakery product (100) according to the present invention comprises a sealed packaging container (101) and a bakery product (102) packaged in the packaging container (101). The packaging container (101) is configured such that a...
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WO/2020/026996A1 |
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an am...
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WO/2019/189539A1 |
The present invention addresses the problem of providing a food composition which has high microbial safety in spite of containing a food having relatively high water activity, and which can be distributed or sold at ambient temperature....
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WO/2019/189537A1 |
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...
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WO/2019/154888A1 |
This invention relates to a process for improving the shelf life of a baked product by applying natamycin on the outer surface.
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WO/2019/154887A1 |
This invention relates to a solution comprising natamycin, a metal salt of a carboxylic acid and water, to a process for preparing such solution, and to the use of such solution.
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WO/2019/108064A1 |
The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended...
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WO/2019/058339A1 |
The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or pre-cooked egg, possibly filled with a savoury filling, to a flash-freezing step for...
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WO/2019/058956A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...
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WO/2018/189755A1 |
A packaged food product of the type comprising a sheet of dough, which comprises at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches; the packaged food product of the ty...
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WO/2018/138463A1 |
A food product for reheating prior to consumption. A bread or pastry shell (401) is formed with a cavity (402) that contains an edible filling (403). The cavity is closed with a closure (405) formed of a sponge mix including a heat-activ...
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WO/2018/073257A1 |
The invention relates to a method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, which method is defined in that a) climatic data i...
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WO/2018/073846A1 |
A method for preparing frozen foods, which comprises the steps of: - washing vegetables in order to eliminate any residues; - subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; - cutting the ve...
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WO/2017/216266A1 |
The invention is based on a vacuum cooling installation (10) having a closable vacuum chamber (11), to the interior space (11a) of which baked goods (16) for cooling can be supplied, having at least one vacuum pump (12) which is connecte...
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WO/2017/170064A1 |
A method according to the present invention for manufacturing a dough for a food, in which a filling is wrapped in the dough sheet, comprises: a) a step for preparing a thin baked dough 2 by thinly extending a dough liquid and baking the...
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WO/2017/141084A1 |
An edible beverage receptacle comprising a flour based outer shell which is internally coated with an edible heat dissolvable layer, which layer makes the receptacle substantially watertight. The internal edible layer dissolves upon a ho...
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WO/2017/041778A1 |
The invention relates to a method for producing organic bakery products by the following steps: • a) preparing a dough piece, in particular a bread or bread roll dough from at least the ingredients flour and/or wholemeal flour, water, ...
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WO/2016/156420A1 |
Process for the production of a snack comprising a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer (5) in the form of slab, which comprises the step of making available a semifinished product...
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WO/2016/140627A1 |
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...
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WO/2016/135762A1 |
A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immedi...
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WO/2016/116835A1 |
A method for the preparation and preservation of an artisanal Neapolitan pizza, comprising the steps of making a hand-crafted raw pizza, baking it in an oven and subjecting the cooked pizza to cryogenic reduction. The pizza may be subseq...
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WO/2016/114966A1 |
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molte...
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