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WO/2024/035331A1 |
The present invention discloses a composition for a preservative-free baked food product comprising all-purpose flour, sugar, salt free butter, eggs, baking soda, baking powder, fruit extract (particularly Rowan berry extract) and milk. ...
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WO/2024/029614A1 |
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal fl...
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WO/2024/029294A1 |
This acetylated pea starch has an acetyl group content greater than 1.6 mass%.
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WO/2024/023825A1 |
A machine for stretching pizza dough, comprising a rotating tray configured to carry a plate with the pizza dough; a roller housing located above the rotating tray, said roller housing is coupled to rollers, wherein the rollers roll when...
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WO/2024/025780A2 |
Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a correspondin...
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WO/2024/025101A1 |
The present invention pertains to (Saccharomyces cerevisiae) SPC Y76LT (KCTC 14767BP). The yeast strain (SPC Y76LT) of the present invention exhibits excellent fermentation efficiency across various sugar contents and thus can be applied...
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WO/2024/021147A1 |
The present invention relates to an on-line follow-up feeding driving device for a sandwich biscuit production line, comprising a rack, a first motor, a second motor, a first horizontal transmission shaft, a second horizontal transmissio...
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WO/2024/017973A1 |
The invention relates to a method (100) of preparing a baked product comprising: - mixing (110) together to form a baker dough from a dry composition for baked product preparation wherein the dry composition comprises : at least 20% in w...
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WO/2024/019145A1 |
Provided is a folding/laminating apparatus in which a conveyance direction in which a dough sheet is conveyed and a discharge direction in which a laminated dough sheet is discharged are orthogonal to each other, and which makes it possi...
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WO/2024/019696A1 |
The invention, without any swelling and fermentation process of the dough; It relates to a mechanical dough riser (1) using a special mixing method under high pressure. The mechanical dough riser (1) provides rise in a few minutes for th...
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WO/2024/020487A1 |
Methods, systems, and apparatus, including computer programs encoded on computer storage media, for using a continuous conveyor belt. One of the systems includes a conveyor belt adapted to move a plurality of comestibles and having i) a ...
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WO/2024/017958A1 |
The invention relates to a protein formulation comprising a protein formulation comprising a protein and a protective agent, said protective agent comprising (i) at least one amine and/or an ammonium group and (ii) at least one metal pre...
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WO/2024/012614A1 |
The present invention generally relates to the field of gastronomy, specifically to fast food. More specifically, it relates to a device for semi-automatic or automatic preparation of filled rolls, which are filled mainly with warm semi-...
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WO/2024/015974A1 |
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.01 is presented in conjunction with metho...
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WO/2024/009249A1 |
The present invention relates to an aid for the preparation of doughs for baked food products. Such aid comprises a food-grade carrier for baked food products and microcapsules containing viable lactic acid bacteria belonging to at least...
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WO/2024/010729A1 |
The present disclosure relates to dairy-based microstructures for cell culture and other applications. In some embodiments, the dairy-based microstructures comprise whey protein microparticles. In other embodiments, the microstructures c...
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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/2024/005099A1 |
Provided is a leavening composition containing starch derived from legumes and/or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is ...
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WO/2024/004893A1 |
Provided is imitation cheese that does not readily produce off flavors, has an excellent mouthfeel having no roughness, is capable of maintaining smooth physical properties without clumping over time, and is not subjected to oil/water se...
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WO/2024/005093A1 |
The present invention provides a composition containing pulse- and/or cereal-derived starch, wherein a powder odor derived from a pulse and/or cereal powder is suppressed, and a good aroma of the powder is maintained. Provided is a puf...
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WO/2024/002785A1 |
The present invention relates to methods of making baked goods using protein arginine deiminase, baked goods compositions treated with protein arginine deiminase, and pre-mix compositions containing protein arginine deiminase. The protei...
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WO/2023/247182A1 |
The invention relates to a method (S1-S12) for operating a domestic cooking appliance (1) having a cooking chamber (2), a settable ventilation device (4-7) for ventilating the cooking chamber (2) and at least one moisture sensor (11) for...
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WO/2023/247263A1 |
The invention provides a baked product comprising a farinaceous casing enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of between 5:1 and 10:1 sucrose to lactose, and wherein the total concentration of s...
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WO/2023/240714A1 |
A novel hybrid electrically-assisted oven, comprising an oven box (13), a movable upper cover (14), a frying and baking tray (21), and a grid grill (16). The movable upper cover (14) is opened or closed relative to the oven box (13); the...
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WO/2023/237038A1 |
Akkermansia muciniphila strains, which respectively have the preservation numbers CGMCC No. 22793 and CGMCC No. 22794, probiotic combination products comprising said strains, a health food or a pharmaceutical composition, a method for cu...
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WO/2023/238600A1 |
Provided are: an egg flavoring agent that can impart a favorable egg flavor to foods and drinks containing no egg-derived components and that can also enhance the egg flavor of foods and drinks that do contain egg-derived components; a m...
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WO/2023/239546A1 |
An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and ...
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WO/2023/237904A1 |
The invention relates to a satisfying and non-perishable soft-baked snack product (e.g., a soft-baked snack bar) that has lower levels of saturated fats, sodium and/or sugar (SFSS) in comparison with soft-baked snack products in the prio...
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WO/2023/237903A1 |
A shelf-stable, satisfying, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels ("reduced SFSS") compared to prior art soft-baked snack products, but still being satisfying an...
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WO/2023/239586A1 |
The present invention relates to baked products having an energy content of no more than 1670KJ per 100g, the product comprising: 1.0 to 20g per 100g total dietary fibre; at least 16g per 100g total fat; 0.05 to 4.00g per 100g of one or ...
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WO/2023/238730A1 |
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency...
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WO/2023/233135A1 |
A dietary composition and methods of producing the same wherein the fibre structure of said composition influences enteroendocrine-mediated appetite regulation. Characterised in that said composition includes intact cells from at least o...
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WO/2023/234779A1 |
The invention relates to a device, system and method for applying flour onto a dough piece. The device according to the invention comprises a reservoir for providing a supply of flour, an agitator for displacing at least part of the flou...
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WO/2023/231364A1 |
The present invention relates to the field of multi-component recombinant food. Disclosed are hemp protein Pickering particles, and a preparation method therefor and an application thereof. The Pickering particles are prepared by an anti...
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WO/2023/232910A1 |
The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also p...
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WO/2023/234142A1 |
A composition for substituting whole egg that comprises: gluten as component (A); pea starch as component (B); a phosphoric acid cross-linked starch as component (C); and an emulsifying material as component (D), wherein component (D) co...
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WO/2023/234918A1 |
The present invention relates to apparatus and method for assembling food products. More particularly, the invention relates to apparatus and method for associating foodstuff and liquid with a substrate.
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WO/2023/230225A1 |
The technology disclosed in this specification pertains to a baked good or baked good dough or batter comprising konjac and a legume protein in a weight ratio from about of about 1:2 wherein the legume protein content is in an amount fro...
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WO/2023/226508A1 |
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevis...
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WO/2023/229420A1 |
The present invention relates to novel bread crumbs and a manufacturing method therefor. With a specific size distribution of bread particles, the bread crumbs of the present application can achieve a firm and crispy texture. Due to the ...
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WO/2023/226507A1 |
The present invention provides a high-sugar-permeation-resistant saccharomyces cerevisiae strain and use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is prese...
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WO/2023/226509A1 |
Provided are a yeast strain for fast-fermenting sugar-free dough and use thereof. A saccharomyces cerevisiae AMCC31248 strain provided herein is collected in the China Center for Type Culture Collection (CCTCC), with the collection numbe...
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WO/2023/224861A1 |
A combination oven using non-caustic detergent during a cleaning wash cycle, along with the addition of a catalyst regeneration cycle after a predefined number of cleaning wash cycles, can regenerate the catalyst to restore nearly full f...
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WO/2023/222652A1 |
The invention is directed to a process to prepare a vegetable oil comprising one or more carotenoid pigments by contacting the vegetable oil with a powder of the flavedo of a citrus fruit, such as a citrus sinensis, wherein the one or mo...
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WO/2023/222614A1 |
The invention relates to the field of bakery ingredients. More specifically, the invention relates to a variant of a parent polypeptide, wherein the difference between the variant polypeptide and the parent polypeptide is that a KEX2 pro...
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WO/2023/222619A1 |
Process for obtaining a packaged shelf-stable bakery product, in particular a soft-dough bakery product, comprising a forming step during which a laminated sheet of dough is deposited, by means of retractable deposition means, from a dep...
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WO/2023/224473A1 |
The invention relates to a tunnel oven for baking food product, said tunnel oven comprises: a tunnel oven entrance, a tunnel oven exit and a baking zone inside said tunnel oven, a transport device configured for transporting food product...
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WO/2023/225337A1 |
A cooking system including a cooking chamber with a cooking surface therein, at least one resistive heating element providing heat to the cooking surface, an alternating current connection for powering the resistive heating element, and ...
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WO/2023/224472A1 |
The invention relates to a tunnel oven for baking food products, comprising successively a tunnel oven entrance, a pretreatment zone, a baking zone, and a tunnel oven exit. The tunnel oven further comprises, a transport device configured...
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WO/2023/224935A1 |
A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further process...
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