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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...
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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...
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WO/2021/078559A1 |
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An inner mezzanine (40) is disposed within the circular interior of the stack (26) and an exterior mezzanine (42) ...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/072811A1 |
An electric barbecue grill, comprising a body (1). The body (1) is provided with a hollow space that penetrates the top surface and bottom surface of the body (1). The top opening of the hollow space is a barbecue region (2). One side of...
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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...
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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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.
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WO/2021/070937A1 |
A shaping apparatus (10) according to the present invention, which is capable of moving one end (PS) of a dough piece (P) onto the other end (PT) so as to fold the dough piece (P), includes a suction tool (23) that holds the one end (PS)...
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WO/2021/069656A1 |
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.
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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...
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WO/2021/069741A1 |
The invention relates to hydraulic control for carrying out a method of producing a cracker from cereals, which are pressure-baked in a heated mold and expanded afterwards. In particular the hydraulic control system, comprising of a plur...
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WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
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WO/2021/069765A1 |
The present invention relates to a method for obtaining a bread dough; to a system for carrying out the method; and to the bread dough thus obtained. Using the method of the invention, the times for obtaining the product are reduced.
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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/2021/071680A1 |
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 ...
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WO/2021/064196A1 |
The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The i...
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WO/2021/067046A1 |
A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cak...
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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...
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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 ...
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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...
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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...
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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...
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WO/2021/058938A1 |
The present invention provides an article inverting and displacing apparatus and a machine for making sandwiches comprising the apparatus, wherein the apparatus comprises an engagement member (12) adapted to engage a lateral edge portion...
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WO/2021/061766A1 |
A cooking oven wet bulb sensor system having: a reservoir configured to be secured to a cooking chamber wall of the cooking oven, with a cavity of the reservoir in an upward-facing orientation; a temperature sensor probe configured to be...
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WO/2021/059026A1 |
An edible chew is formulated for oral consumption by a human child and includes an expanded pre-gelatinized cereal flour matrix. A method of (i) providing teething support to a human child who is teething and/or (ii) soothing, calming an...
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WO/2021/056819A1 |
Disclosed is a biscuit forming machine, comprising a first dough cutting machine (3), a second dough cutting machine (4), a first roller printing machine (1), a first crispy biscuit blank conveying belt, a second roller printing machine ...
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WO/2021/052954A1 |
The invention relates to a support tray device (1) for transporting bakery, patisserie, viennoiserie or similar products through at least one processing unit of an installation used for producing such products, said device (1) comprising...
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WO/2021/046613A1 |
An oven (10) having a body (15) that includes a base (20), a ceiling (25), and a wall (30) extending between the base (20) and the ceiling (25), the wall (30) at least partly surrounding a cooking cavity (35), the base (20) including a b...
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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...
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WO/2021/048207A1 |
The invention relates to a kneading machine having a removable bowl trolley (1) and a tongs locking device (9) for fixing the bowl cart (1) on the kneading machine, wherein the tongs locking device (9) has a set of tongs (8), which has w...
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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...
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WO/2021/042206A1 |
A connector assembly for electrically connecting a first component to a second component, the connector assembly has a first connector having first contacts electrically connectable to the first component, and a first magnet secured to t...
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WO/2021/046584A1 |
The present technology is directed to a kiosk for storing, displaying, and distributing a plurality of baked products. The kiosk may include, for example, a housing defining a chamber therein and configured to receive a plurality of bake...
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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...
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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...
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WO/2021/044380A1 |
The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum,...
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WO/2021/043809A1 |
The invention relates to a kneading machine (1) for food doughs, comprising a rotatable kneading bowl (7) having a central opening (9) in a base (8) for the discharge of the food dough, and a closure device (10) which is designed in such...
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WO/2021/044011A1 |
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...
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WO/2021/044423A1 |
The invention relates to a tool for enabling an even heating/cooking/baking of at least one product, comprising: at least one rotatable surface having a top side and a bottom side, wherein said top side is adapted to support the at least...
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WO/2021/042162A1 |
Disclosed herein is a composition for producing a bread product. The composition comprises a flour, a whey protein, an alkali and an acidulant. The alkali is effective to alkalinise a hydrated composition whereby the whey protein is solu...
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WO/2021/039473A1 |
Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation o...
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WO/2021/037444A1 |
A once-through baking oven for continuous baking operation has a plurality of oven modules with module baking space sections which together form a once-through baking space. A baking material conveying device 5 serves for the continuous ...
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WO/2021/041118A1 |
Provided herein are a food mold for use in food processing and a method for food processing using the food mold. The food mold includes a bottom portion, a sidewall and a protruding structure. The bottom portion includes a peripheral edg...
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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 ...
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WO/2021/036123A1 |
A high-temperature-resistant long service life oven lamp and a use method use therefor. Said oven lamp comprises a lamp body (2), a housing (3) being provided outside the lamp body (2), a slit (4) being provided between the lamp body (2)...
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WO/2021/041649A1 |
In a latent heat controlled toaster and process of toasting, the toaster includes at least one heating element. A controller receives electrical measurements including at least one of a voltage or a current and calculates a power deliver...
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WO/2021/037994A1 |
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...
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WO/2021/034980A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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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...
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