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WO/2022/028719A1 |
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery p...
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WO/2022/031596A1 |
The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total we...
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WO/2022/026393A1 |
A cooking system positionable on a support surface including a housing including at least a top wall, bottom wall, and side walls, said housing defining a hollow chamber including a cooking chamber and a convecting chamber. A convection ...
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WO/2022/023075A1 |
The present invention relates to a packaged savoury food product comprising a packaging unit, a savoury food product within said packaging unit and an edible eating utensil within said packaging unit, characterized in that the edible eat...
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WO/2022/023589A1 |
Disclosed is a wood-fired oven, of the type comprising a baking cavity, a wood-burning hearth connected to the cavity, and an entry for introducing the foods to be baked.
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WO/2022/023973A1 |
The invention relates to a liquid formulation for the fermentation of doughs, comprising at least one gram-positive bacterial microorganism compatible with use in foodstuffs, stabilised in water, wherein the gram-positive microorganism i...
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WO/2022/023795A1 |
A nutraceutical flour comprising a ground product and Saccharum officinarum, Medicago sativa, Cyclanthera pedata, Silybum marianum, Lentinula erode, Avena sativa, Hordeum vulgare, Saccharomyces cerevisiae, Saccharomyces boulardii, Berber...
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WO/2022/026260A1 |
Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to ...
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WO/2022/023918A1 |
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...
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WO/2022/016203A1 |
The invention relates in particular to a baking device and to a method for producing baked moulded waffles, wherein the baking device comprises a drive assembly (1), which conveys waffle moulds (2) along a closed movement path (3) one af...
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WO/2022/018659A2 |
An apparatus (10) for obtaining a filled food product (11), and preferably a filled pasta, such as tortelli, ravioli or the like, comprises means, or a frame, of support, (12) of the means (14) for feeding said outer layer (13) of said f...
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WO/2022/016246A1 |
The present invention relates to a machine drive mechanism comprising a gear motor (1) with a shaft (11) engaged with a beam (21) that has a pair of gear wheels (22 and 24) at each end, in which the gear wheels (22) are meshed with a too...
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WO/2022/018052A1 |
The invention is directed to a unit (12) for returning one or several flat food products (10), comprising a returning element (14) configured for rotating around a rotating axis (14.6) and provided with at least one outer face (14.1, 14....
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WO/2022/013205A1 |
The present invention relates to the use of an activated apple fiber for producing a baking-stable fat-containing crème. The invention also relates to a baking-stable fat-containing crème that contains the apple fiber according to the ...
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WO/2022/009244A1 |
The present utility model relates to a cracker (BC) comprising: - a first section (1), adapted to be garnished or to come into contact with accompanying foods; - a second section (2), adapted to act as holding means for the fingers of th...
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WO/2022/008275A1 |
The invention relates to a method and a system for forming a multi-layer intermediate wafer product (1), comprising a sandwich former (4) for forming a wafer sandwich (20) by covering a first base wafer sheet (2'), which is provided with...
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WO/2022/009891A1 |
A flavor enhancer for food consumed as a paste or a fluid state, the flavor enhancer containing a component (A) of the following description as an active ingredient: (1) the starch content is 75 mass% or above; (2) there is included 3 to...
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WO/2022/008331A1 |
Described is a baking device having a device for maintaining and more particularly cleaning components arranged in a heated interior (1) of the housing (2) of the baking device, said baking device comprising: - a housing part (3) for for...
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WO/2022/009650A1 |
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisti...
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WO/2022/008734A1 |
A process for producing a protein concentrate from oilseed from a plant of a family selected from the group consisting of Brassicaceae, Cannabaceae, Pedaliaceae, Rosaceae, and Fabaceae, preferably Brassicaceae. The method comprises the s...
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WO/2022/002316A1 |
The invention relates to an adjustable ring element (1). The adjustable ring element (1) comprises a main body (2), which extends annularly about a center axis (3) over a periphery. The main body (2) has a strip structure having a width ...
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WO/2022/005326A1 |
A method of producing items made from dough with a fruit or berry or fruit and berry filling includes kneading flour dough while adding corn flour in an amount of 10% of the mass of the dough, and a fat component in warm water, in which ...
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WO/2022/006540A1 |
Provided are methods for preparing modified natural fiber composite feedstocks. In some embodiments, the presently disclosed methods include hydrolyzing agricultural fiber material, optionally soybean hulls, under conditions and for a ti...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/253896A1 |
The present invention relates to the technical field of flour food processing equipment, and discloses a special calender roll for flour food products and a manufacturing method therefor. The calender roll is disposed symmetrically and c...
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WO/2021/256395A1 |
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...
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WO/2021/253566A1 |
A multifunctional noodle maker (100), comprising a housing (10), a noodle pressing roller mechanism (20), a noodle cutting roller mechanism (30) and a power member (40), wherein at least two noodle making grooves (A) are provided on the ...
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WO/2021/257921A1 |
A new type of maltodextrin syrup is described having functional properties of a corn syrup having a DE of between 35 -45 while having a DE value less than 20. In the most general embodiment, the syrup contains no more than 70% of total s...
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WO/2021/253898A1 |
A method for preparing crackers in which seaweed polyphenols are embedded in microcapsules, and the product thereof. The preparation method comprises the following steps: mixing seaweed polyphenols, sodium alginate and cyclodextrin; addi...
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WO/2021/257015A1 |
The invention relates to a biscuit production method comprising a process step of supplying a biscuit piece (40) cooked in an oven (10) from an outlet (12) of the oven (10) to a carrier assembly (50); engaging the hot stamp (20) to the b...
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WO/2021/256461A1 |
The present invention pertains to a technical means for producing dried buckwheat noodles that have an excellent flavor and texture and that can be produced in a stable manner. More specifically, the present invention provides: processed...
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WO/2021/257840A1 |
A new and improved automated bun handling and toasting system and method are disclosed comprising a plurality of horizontally oriented bun storage tubes mounted upon a carousel, and an indexing system operatively connected to the carouse...
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WO/2021/255341A1 |
The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.
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WO/2021/256394A1 |
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor o...
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WO/2021/253897A1 |
A microcapsule-embedded squid ink melanin biscuit and a preparation method therefor. The preparation method comprises the following steps: (1) extracting squid ink melanin by an ultrasound-assisted water extraction method to obtain a squ...
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WO/2021/254746A1 |
According to one aspect, the invention relates to a steam cooking appliance (1) comprising a housing (2) in which a cooking compartment is formed, a water tank (5) and a push-out apparatus (7) for pushing the water tank (5) out from an i...
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WO/2021/250712A1 |
Method to prepare a mixture to make cereal-based food products which natively contain gluten. The method comprises a step (11) of mixing cereal flour and a step (13) of preparing a mixture obtained by mixing a hydrolyzed flour compositio...
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WO/2021/248592A1 |
A machine integrating dough kneading and noodle making functions, comprising a machine frame (9) and a motor (14) installed at a lower end inside the machine frame. A motor belt-pulley (26) is disposed at a shaft head of the motor. An ir...
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WO/2021/250246A1 |
The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.
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WO/2021/250247A1 |
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...
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WO/2021/245229A1 |
The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention ...
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WO/2021/246477A1 |
Provided is a method for producing a composition for a food, the composition containing: one or two types selected from the group consisting of a component (A), a component (A1), a specific granular material and a component (A2), and a g...
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WO/2021/246768A1 |
The present application relates to a dough composition for a confectionary, comprising vegetable proteins, animal proteins, and dietary fibers, and a use thereof.
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WO/2021/247510A1 |
An apparatus includes a cutting surface that contains at least one cutting element having a top. The cutting element also has an interior sidewall extending from the cutting surface to the top with an interior sidewall angle, an exterior...
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WO/2021/245662A1 |
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...
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WO/2021/242841A1 |
Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the...
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WO/2021/237324A1 |
The present utility model relates to an industrial product with a piston compression system driven by a rack and pinion and a wire cutting system made up of two 4-bar mechanisms in parallel, coupled in variable synchrony by two speed-var...
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WO/2021/243147A1 |
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...
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WO/2021/239571A1 |
The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.
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WO/2021/239267A1 |
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...
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