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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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WO/2022/270421A1 |
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...
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WO/2022/269606A1 |
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloi...
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WO/2022/270422A1 |
This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass%...
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WO/2022/271152A1 |
Rolled dough products, such as croissants (100), are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet (10); compressing the multi-layer dough sheet (10); cutting the dough sheet (10); reorientating ...
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WO/2022/269425A1 |
Device (1) for forming stuffed pasta products starting from a sheet of dough (101), comprising: - dispensing means (2) for dispensing a stuffing comprising at least one support (3) for the stuffing; - a forming station (4) in which means...
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WO/2022/271047A1 |
The invention relates to equipment for the food industry and can be used in the field of public catering, in particular for cooking products made of batter, such as pancakes. A device for cooking pancakes includes a hot plate, a carriage...
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WO/2022/270748A1 |
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...
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WO/2022/229253A9 |
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or ...
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WO/2022/264766A1 |
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4...
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WO/2022/265785A1 |
A toaster oven includes a housing having an internal heating compartment, at least one heating element within the internal heating compartment, a vent associated with at least one wall of the internal heating compartment, the vent being ...
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WO/2022/266632A1 |
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...
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WO/2022/260553A1 |
The invention relates to the bakery and confectionery industry. The claimed multi-component food additive concentrate for use in the bakery industry is in the form of an individual portion in which the quantity of each component is calcu...
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WO/2022/258807A1 |
The present invention provides a carboxylic acid loaded carboxylic acid salt carrier as a free- flowing powder which is a particulate solid. The compound of invention is stable, biocompatible, and digestible, facilitates a high acid load...
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WO/2022/256862A1 |
A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ω−3 to ω−6 fatty acid molar ratio of the seeds is at least 2.0:1.
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WO/2022/252517A1 |
A sandwich biscuit containing coarse cereals, and a production process therefor. The sandwich biscuit comprises a sandwich layer, a lower biscuit piece, an upper biscuit piece and arc-shaped grooves, wherein the lower biscuit piece is ar...
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WO/2022/254345A1 |
Sweetener formulations including sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol, and carboxymethyl cellulose (CMC) disposed within the sweetener particles.
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WO/2022/255645A1 |
The present invention relates to a compression machine facilitating the discharge of foreign substances and, more particularly, to a compression machine having a plurality of outlets spaced predetermined distances apart at one point of i...
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WO/2022/255325A1 |
The present invention is puffed food that contains milk protein accounting for 75 mass% or more of the total protein and does not substantially contain wheat-derived protein, the puffed food being characterized by (A) in which the hardne...
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WO/2022/255323A1 |
Provided are a puffed food that substantially does not contain wheat-derived protein, a dough composition that is used in the production of said puffed food, and a puffed food production method in which said dough composition is used. A ...
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WO/2022/255324A1 |
A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging de...
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WO/2022/255287A1 |
This food dough piece transfer device includes: a conveyance device that conveys a plurality of dough pieces in a conveyance direction; a holding unit for holding one dough piece; and a movement device that moves the holding unit from a ...
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WO/2022/256081A1 |
A taco shell (10) is produced by applying a plasticizing agent (coating 100) to a base or spine portion (25) of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shell, thereby softening the base o...
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WO/2022/255326A1 |
The present invention pertains to a puffed food that contains milk protein of a percentage representing at least 75 mass% of the total protein and does not substantially contain processed wheat and protein derived from wheat, said puffed...
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WO/2022/251180A1 |
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...
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WO/2022/250754A1 |
A portable baking oven having an upper portion and a lower portion that define a baking chamber are disclosed. A baking chamber opening may be defined entirely by the oven upper portion. The upper portion may pivot away from the lower po...
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WO/2022/251709A1 |
Various aspects of this disclosure relate to excipients comprising a solid phase and a liquid phase, wherein the solid phase has a surface-area-to-volume ratio of at least 500 per meter, which improves the bioavailability and pharmacokin...
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WO/2022/249212A1 |
The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operat...
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WO/2022/243837A1 |
Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.
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WO/2022/242787A1 |
A wafer product (100) comprising a wafer cup (10) having a wafer wall (10b) extending upward from a wafer base (10a) and a wafer filling (20) accommodated by the wafer cup (10), characterized by a paper cone (30) accommodating at least t...
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WO/2022/242654A1 |
The present utility model relates to a toast mold, comprising: a frame, wherein a cover plate and a bottom plate which can be opened and closed relative to the frame are respectively arranged at the top and the bottom of the frame; and a...
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WO/2022/246073A2 |
A portable, high temperature oven includes a cook chamber, a chimney, a motor assembly, and a removable firebox. The motor drives a cook plate within an interior space of the oven. The motor is positioned outside of the cook chamber. The...
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WO/2022/238031A1 |
The present invention relates to a protein preparation produced from almond seeds and to a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less ...
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WO/2022/236970A1 |
An acid leavening agent having a high neutralizing value, and a preparation method therefor and an application thereof. The acid leavening agent is mainly made of disodium dihydrogen pyrophosphate, the neutralizing value of the acid leav...
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WO/2022/234062A1 |
A packaging having anti-microbial properties, comprising a substrate and a coating, wherein said coating comprises: - a first polymeric component selected from the group consisting of polyacrylic resins, polyvinyl butyral polyurethanes, ...
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WO/2022/235150A1 |
A piping bag (1) for dispensing a viscous mass of foodstuff comprises a dispensing opening structure (7), which comprises first and second plates (11, 12), which are elastically deformable, and which are fixed relative to one another alo...
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WO/2022/236259A1 |
The present invention relates to a cocoa composition comprising a seed material, preferably a sunflower seed powder in an amount of 5 to 30 % by weight based on total weight of the cocoa composition, to food products comprising such coco...
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WO/2022/235856A2 |
The present disclosure relates, in part, to methods of producing fermented food and beverage products, wherein the fermentation comprises yeast strain GY7B. In another aspect, the present disclosure provides a method promoting flocculati...
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WO/2022/230838A1 |
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dry...
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WO/2022/230543A1 |
A cleaning device (1) according to the present invention is for cleaning the surfaces (26A) of extension rollers (26) in a dough extension apparatus (2), and comprises: a cleaning device body (11) which is to be attached to the dough ext...
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WO/2022/232611A1 |
A food product is described. The food product comprises a biscuit component, wherein the biscuit component comprises a grain inclusion; a honey caramel component, wherein the caramel component comprises from 1 to 60 wt% soluble fiber; an...
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WO/2022/230841A1 |
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production metho...
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WO/2022/231543A1 |
The invention relates to buckwheat chips, which is a high nutritional snack containing M. Oleifera plant, and its production method. Buckwheat chips according to the invention contain buckwheat in the range of 25-35% by weight, yogurt in...
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WO/2022/230839A1 |
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for produ...
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WO/2022/212624A9 |
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months whe...
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WO/2022/223836A2 |
Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the enzymatic production of the saccharides, the...
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WO/2022/226151A1 |
Systems and methods directed to oven ventilation for convective cooking and drying of food are presented herein. In one embodiment, a thermal processing apparatus includes: a housing and a powered conveyor belt configured for supporting ...
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WO/2022/223468A1 |
The invention relates to a transfer device for loading and/or unloading a treatment unit (1a, 1b) for food, having a movable transfer carriage (3), which has a supporting device (20, 22) for at least one insert rack (27, 28) or for at le...
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WO/2022/223833A1 |
The present invention relates generally to the field of food and nutrition. In particularthe present invention relates to a combination of two very popular foods, namely pizzaand pretzels. For example, the present invention relates to a ...
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