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WO/2023/055660A1 |
A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture...
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WO/2023/055396A1 |
An apparatus and method for baking a hollowed-out bagel substitute product is disclosed. A composite tray is provided with a tray portion that supports bread dough within tray cups, and a cover portion that sits on top of the tray portio...
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WO/2023/055837A1 |
Various aspects of this disclosure relate to a method of trimming a cone-shaped wafer, wherein the trimming is performed with an ultrasonic knife. The cone-shaped wafer may be an ice cream cone such as a waffle cone. In some specific emb...
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WO/2023/045060A1 |
A method for inhibiting generation of multi-element hazardous substances in baked food, belonging to the field of food processing, comprising the following steps: (1) carrying out thermal denaturation treatment on an ovalbumin solution, ...
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WO/2023/047276A1 |
The present disclosure relates to a sheet (1) for oven baking food products, said sheet being made of baking paper or Teflon and being traversed by a plurality of holes (3) suitable for allowing water vapor to escape during the baking of...
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WO/2023/044113A1 |
The present invention relates to a "fat blocking" composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when...
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WO/2023/041098A1 |
The present invention relates to food or food products such as flour or cereal-based bread doughs, and their preparation, treatment and preservation, based on proso millet (Panicum Glaucum L.), as a new protein source of vegetable origin...
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WO/2023/040529A1 |
A flavor composition and a preparation method therefor, and bread including the flavor composition. The raw materials of the flavor composition comprise 50-72 parts of a first portion of flour and 28-50 parts of a fermentation broth in p...
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WO/2023/040255A1 |
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme ...
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WO/2023/043706A1 |
An automated pizza making system (10) and method for rapidly and efficiently preparing a pizza utilizing computer controlled components. The system (10) may include a platform moving assembly (50) for moving and rotating a pizza crust (2...
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WO/2023/044396A1 |
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/2023/041223A1 |
The present invention relates to a metering machine for filling free-flowing media into cavities (28) of a mould (26) that is to be filled. There is provision according to the invention that the metering machine (10) has at least one ind...
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WO/2023/037351A1 |
An industrial baking pan with an interchangeable insert, comprises a perimeter frame (2) comprising a plurality of bars (3) joined together, an interchangeable insert (4) delimiting a support surface for a product to be baked and removab...
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WO/2023/039606A1 |
In examples, a material, such as raw or processed grain, may be dispensed (e.g., by a vibratory feeder) and charge associated therewith may be neutralized (e.g., by an ion generator). The material may then be suspended within a fluid flo...
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WO/2023/037181A1 |
A process for producing expanded baked food products, comprises: preparing a food dough (4), placing the food dough (4) in an oven (1 ), solubilising under pressure at least one foaming agent in the food dough (4) placed in the oven (1 )...
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WO/2023/034521A1 |
This application discloses a technology for guiding a person to prepare foods at a food preparation station. The food preparation station has a plurality of food pans. The technology may track location changes of the food pans or ingredi...
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WO/2023/031745A1 |
A multifunctional electric oven (10) for cooking dishes, comprising an oven-body (12) and a base (14) possibly provided with wheels (16), the oven-body (12) comprising one or more overlappable modules (17) each of which defines a cooking...
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WO/2023/030611A1 |
The invention relates to a mixing and kneading device (1) for processing food dough, having a mixing and kneading machine (2) which comprises a securely integrated tub (7) and a control unit (3). The mixing and kneading device (1) has a ...
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WO/2023/032968A1 |
The present invention addresses the problem of providing a meat-quality improver with which it is possible to produce processed meat food products having a tender, juicy texture and chewy fleshiness, even when meat such as farm-animal me...
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WO/2023/025949A1 |
The present invention relates to a confectionery product comprising a filling cream layer. The present invention relates to a process which can be used for the preparation of such aconfectionery product.
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WO/2023/027883A1 |
A frypot of a commercial deep fat fryer includes a foam deck and a front wall that is a downward extending vertical face of the frypot. The foam deck and the front wall are formed by sheet metal that has a radius bend between the foam de...
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WO/2023/020753A1 |
A set includes at least two means for creating essentially two-dimensional shaped pieces (4, 5, 6, 16, 17) from an essentially flat plastic material, whereas the plastic material hardens or can be hardened and whereas the means have diff...
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WO/2023/023049A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/023048A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/020784A1 |
The present invention relates to a powdered composition comprising a carrier comprising a soluble flour, and at least one active ingredient. A method for preparing the composition and flavored products comprising the inventive compositio...
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WO/2023/023046A1 |
This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the compo...
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WO/2023/018638A1 |
The invention relates to a sourdough starter appliance that can be operated manually or automatically to produce and maintain sourdough starter. The appliance includes reservoirs for holding flour and water, and a fermentation and mixing...
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WO/2023/016507A1 |
Disclosed is a noodle making machine, comprising a base provided with a motor, a processing cavity mounted on the base, and a pop-out component. An extrusion screw is provided in the processing cavity, and a die head assembly is mounted ...
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WO/2023/018100A1 |
The present invention relates to a hot dog manufacturing device, comprising: a fixing unit that fixes a sausage through a pressing plate; an insertion unit that inserts a stick into the sausage fixed by the fixing unit; a transfer unit t...
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WO/2023/013429A1 |
A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixt...
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WO/2023/012561A1 |
A modified α-gliadin (polypeptide) free of toxicity or with less toxicity as compared to the predominant wild-type (WT) form, ideal for the preparation of food intended for individuals suffering from celiac disease or individuals prone ...
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WO/2023/012170A1 |
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or...
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WO/2023/008535A1 |
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery accordin...
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WO/2023/008208A1 |
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, ...
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WO/2023/007037A1 |
The present invention relates to a churro-shaped corn snack that is made of nixtamalised corn, salt and sunflower oil fat, the outer appearance of said snack having a series of longitudinal grooves that show thickness and depth, wherein ...
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WO/2023/008384A1 |
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprise...
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WO/2023/004454A1 |
A pasta product producing device and method of use is disclosed. The device includes a base and motor unit; a container having a mixing portion and an extrusion portion; a flour dispensing assembly; a water dispensing assembly; an additi...
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WO/2023/007450A1 |
Oven (1) for cooking food comprising: a) a first cooking chamber (2) delimited below by a first plate (20); b) a second cooking chamber (3) delimited below by a second plate (30); c) a heat source, where said second cooking chamber (3) o...
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WO/2023/009004A1 |
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food produc...
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WO/2023/285551A1 |
Process for the production of pasta, preferably durum wheat semolina dried pasta, which involves the extrusion of a dough through a bronze die plate insert with grooves and a subsequent step of drying until a predefined moisture content ...
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WO/2023/284846A1 |
Disclosed is a method for preparing a flaxseed protein crisp using flaxseed as raw material. The steps of the method are as follows: S1. flaxseed milling: washing flaxseed, pressing oil from the washed flaxseed by means of an oil press, ...
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WO/2023/281213A1 |
The present invention relates to a method for preparing a leguminous starch with a high content of slowly digestible fraction (SDS), heat-moisture treatment (HMT) method, characterized in that it comprises the following steps: 1) adjusti...
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WO/2023/279535A1 |
The present invention relates to a process for composite calendaring of dough sheets and loose and lumpy flour, the process comprising the following steps: S1, for making dough sheets, performing forming calendering on loose and lumpy fl...
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WO/2023/281130A1 |
Machine for manufacturing empanadas and associated method, which makes the empanadas quickly, requires little labour and takes up very little space, while maintaining the quality of the empanadas. The machine comprises a support structur...
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WO/2023/281212A1 |
The present invention relates to a method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method characterised in that it comprises the following steps: 1) preparing a starch m...
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WO/2023/278309A1 |
Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.
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WO/2023/277049A1 |
Provided are spice or herb-containing bread crumbs which are burned and crushed products of bread dough containing at least one spice or herb. A bread crumb mix or a batter for deep-frying contains bread crumbs containing the spice or he...
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WO/2023/274442A1 |
The invention relates to a baking line (10) having: a plurality of baking plates (20) designed to each produce at least one wafer sheet; a conveying device that conveys the plurality of baking plates (20) in a conveying direction; and a ...
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WO/2023/278613A2 |
The present disclosure provides methods for modifying gluten polypeptides to produce gluten polypeptides with a reduced inflammatory potential, as well as modified plants and compositions comprising modified gluten polypeptides with a re...
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WO/2023/278844A1 |
An automated injera baking apparatus that includes a support frame, a rotating table housed within the support frame and having a circular rotating top surface that includes a plurality of injera cooking plates radially supported thereon...
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