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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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WO/2023/219385A1 |
The present invention relates to: a composition for preparing a scone, comprising flour, edible oil and fat, and sugar; and a scone using same.
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WO/2023/217822A1 |
The invention relates to a baking sheet (1) for a baking-sheet device (2) of a baking oven (3) for producing crispy and crunchy waffles baked in a baking process under overpressure, wherein: the main body (4) comprises an external baking...
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WO/2023/218061A1 |
The invention provides a method of producing a leavened wheat bread product comprising about 5 g to about 20 g of a soluble dietary fibre per 100 g of available carbohydrate with improved texture and appearance. Soluble dietary fibre sup...
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WO/2023/220323A1 |
The present disclosure relates to derivatives and methods of derivatization of microbial oils. These lipids may serve as palm oil alternatives and be processed, fractionated, and/or derivatized by any number of means known in the art, to...
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WO/2023/219617A1 |
Anhydrous fat compositions are described that are solid at 20° C and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions desc...
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WO/2023/212917A1 |
A cooking appliance (10) includes a body (12) that defines a cooking cavity (14), a first electrical connection feature (16) coupled to the body (12), an auxiliary heating element (18), and a second electrical connection feature (20) cou...
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WO/2023/214354A1 |
The present invention relates to a powder mixture to substitute, replace or supplement eggs and egg whites in baked goods, pastries and cakes, wherein the powder mixture is made up of legume protein and/or legume and cereal protein, main...
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WO/2023/212792A1 |
The present invention relates to a method for producing lipophobic breading flour, belonging to the foodstuff field, more specifically aimed at a method for producing breading flour with low oil absorption.
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WO/2023/214326A1 |
The present disclosure discloses a plant-only composition for a food product. The plant- only composition comprises (i) about 5% to about 60% weight by weight of one or more polysaccharides sources, (ii) about 1% to about 30% weight by w...
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WO/2023/209406A2 |
Cone-shaped dough forming system by means of molds (6) which have a half-cone-shaped hole and metal sheets with integrated cones (1). The molds are moved horizontally (4) and vertically (3) by means of pistons. The molds, which are fixed...
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WO/2023/208403A1 |
The invention relates to methods of producing a steamed flour-based product, said methods comprise: providing a dough or a paste comprising flour and a thermostable glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID 1X10:6, SEQ I...
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WO/2023/209246A1 |
The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a...
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WO/2023/208727A1 |
The invention relates to a dough portioning apparatus (1) for producing dough portions from a dough mixture. The dough portioning apparatus (1) has at least one feed device (2) for the dough mixture and a portioning device (4) having a p...
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WO/2023/203445A1 |
A plant-only leavening agent replacement system in food products is provided. The plant- only leavening agent replacement system is prepared by mixing a) 15 – 20% by weight of a plant-derived fiber source, b) 10 – 25% by weight of a ...
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WO/2023/198780A1 |
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or...
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WO/2023/200965A1 |
Provided herein is a food product comprising a powdered fat that is consisting of 20 wt.% to about 100 wt.% of a hard fraction and up to 80 wt% of a soft fraction wherein the hard fraction is derived from fats or fat blends that are soli...
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WO/2023/199788A1 |
Provided are: an oil or fat composition that does not contain a special fat or oil nor a component derived from egg; an egg flavor imparting agent containing said oil or fat composition as an active component; a method for producing said...
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WO/2023/200956A1 |
Provided herein is a process for making a food product comprising the following steps: mixing a powdered fat with one or more other food ingredients other than liquid oil, and/or a fat composition different from liquid oil, applying shea...
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WO/2023/199329A1 |
A system for preparing pizza, comprising a dough storing section configured to store dough to be used for preparing the pizza; a management system configured to manage the storage and preparation processes of the dough in the dough stori...
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WO/2023/194718A1 |
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition c...
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WO/2023/196657A1 |
A dismountable pump system for quick and efficient cleaning of all pump components. The system includes a container (12, 202) associated with a back pump unit (30), a pump unit (50, 230), a fastener (150, 248) and a lock member (170). Th...
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WO/2023/193957A1 |
The invention is related to a highly soluble cereal or tuber starchhaving a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 %, a water solubility of more than 90 % in weight, a viscosity of less...
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WO/2023/194085A1 |
The invention relates to a baking, frying and grilling surface (1) for preparing food, wherein: the surface has an upper face for holding items to be baked, fried or grilled and a lower face for placement on a metal sheet or a grate; the...
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WO/2023/195538A1 |
[Problem] To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. [Solution] Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato ...
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WO/2023/192743A1 |
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion co...
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WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
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WO/2023/187016A1 |
The invention relates to a method for coating or for producing a container from an edible or at least biodegradable material, for receiving a liquid, the surface of the container being wetted with a coating liquid, and to containers obta...
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WO/2023/192689A2 |
The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...
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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/2023/186593A1 |
The present invention relates to a food (2) in the form of a semi-finished product or a finished product having an indicator substance (6; 8) which is insignificant for a cooking process of the food (2) and which outputs a defined signal...
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WO/2023/192638A1 |
The present application discloses an instant cookie maker, configured to make one single hot and fresh cookie in a short period of time, e.g., 3 minutes or less. Methods of fabricating and using the same are also disclosed.
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WO/2023/187088A1 |
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...
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WO/2023/187245A1 |
A first aspect of the present invention relates to an edible container for containing food products which can be cold or hot fluids, and preferably, hot fluids having a temperature between 50º and 98ºC. A second aspect of the present i...
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WO/2023/187753A1 |
Heterologous polypeptides expressed in a recombinant eukaryotic host cell may exhibit reduced stability and/or biological activity when expressed in an intracellular form. The present disclosure provides a heterologous polypeptide compri...
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WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
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WO/2023/187213A1 |
Described herein are flour compositions, products of, and methods of making the same.
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WO/2023/187211A1 |
Described herein are dough compositions, products of, and methods of making the same.
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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/2023/179913A1 |
Method and cooling station for cooling wafer sheets (2), comprising: a cooling region (3) for cooling the wafer sheets (2), a wafer sheet conveyor (4), extending through the cooling region (3), for transporting the wafer sheets (2), a fi...
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WO/2023/180805A1 |
A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...
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WO/2023/176544A1 |
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight ...
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WO/2023/175465A1 |
Provided is a composition comprising (a) at least 50%wt carbohydrate, (b) less than 35%wt water (c) water activity in the range between 0.65 and 0.9, (d) at least one cannabinoid at a concentration of at least 0.1%wt of said composition;...
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WO/2023/176353A1 |
The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin an...
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WO/2023/175446A1 |
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
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WO/2023/171141A1 |
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of ...
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WO/2023/168557A1 |
An automatic deep fryer residue cleaning device, which relates to the field of food processing devices. The cleaning device comprises a frame (1); a fryer body (2) is arranged on the frame (1); a frying basket (3) is rotatably connected ...
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WO/2023/172632A1 |
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...
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WO/2023/167079A1 |
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...
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