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WO/2022/219183A1 |
Packaging material with a multi-layer structure comprising at least one layer (2, 6) for the release of an active agent with anti-microbial and/or anti-fungal activity, comprising said active agent in a biodegradable material, which allo...
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WO/2022/219396A1 |
The forming machine consists of an outside metal box (1 ) housing all the operating and processing devices, with opening protection parts (12) and mounted on under swivel wheels (11). Inside the box is provided an upper calibration group...
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WO/2022/220791A1 |
Disclosed is an automated system for transporting foodstuff ("foodstuff transport"). Foodstuff may include food items such as pizza dough or crust, cookies, breads, meats, vegetables, amongst others; or items that hold foodstuff such as ...
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WO/2022/215732A1 |
Provided is a baked confectionary that has a high polyphenol content, exhibits little bitterness, exhibits little astringency, and has excellent texture. The baked confectionary comprises any of the following cacao compositions (a) to (d...
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WO/2022/213144A1 |
A baking pan (10) for baking a sourdough bread loaf comprises a base (12) and a lid (18). The base (12) has a floor (14) with a plurality of floor perforations (16). The lid (18) is configured to fit over the base (12) to cover the bread...
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WO/2022/216801A1 |
This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamylases in producing food or feed products.
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WO/2022/215970A1 |
The present invention relates to bread containing a bamboo leaf extract, and to a method for manufacturing same. Bamboo leaves, which are widely used as herbal medicines due to excellent moisturizing ability and medicinal effects thereof...
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WO/2022/215731A1 |
Provided is a cereal flour puffed food that has a high polyphenol content and can be puffed without being suppressed. This cereal flour puffed food contains any of the following cacao compositions (a) to (d): (a) a cacao composition havi...
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WO/2022/212497A1 |
This specification discloses a starch mixture useful for making bakery creams. The starch mixture the comprises a cold water swellable, thermally inhibited waxy starch and a cold water swellable, thermally inhibited non-waxy starch. The ...
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WO/2022/208367A1 |
Described is a method of forming a biodegradable and/or edible tableware that has a three dimensional shape in a two-step cooking process by first partially cooking a dough, that contains at least a flour and gelling agent, in a mould (s...
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WO/2022/210232A1 |
The composition contains barley grass and is used to promote IgA secretion into saliva, to maintain or improve oral cavity immune function or mucous membrane immune function, and to prevent or mitigate upper respiratory tract infections.
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WO/2022/209865A1 |
The purpose of the present invention is to provide a plastic oil and fat composition for a bakery food which increases the firmness to bite, the melt-in-the-mouth feeling, and the moist feeling of a bakery food.　This plastic oil and fa...
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WO/2022/207876A1 |
A printhead (100) for a 3D printer which comprises two large walls (108) and two small walls (110) which between them define a right-angled parallelepipedal cavity (102), wherein each small wall (110) is made from an electrically non-con...
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WO/2022/209820A1 |
The present invention addresses the problem of providing a water-in-oil type emulsion composition that has good workability in foaming applications without having an emulsifier added thereto. Used is a water-in-oil type emulsion composit...
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WO/2022/199087A1 |
The use of anthocyanin in the suppression of furan production, the anthocyanin being derived from at least one of anthocyanin-rich fruit and vegetables. A method for suppressing the production of furan in food: during the making, process...
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WO/2022/202996A1 |
The present invention addresses the problem of providing a method for producing a fermentation flavor ingredient with which it is possible to impart an excellent flavor to breads. Specifically, the present invention provides: a method fo...
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WO/2022/202606A1 |
This granulated substance contains one or more water-soluble dietary fibers selected from the group consisting of: galactomannan and decomposition products thereof; inulin; indigestible dextrin; polydextrose; Arabian gum; psyllium seed g...
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WO/2022/202966A1 |
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW ...
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WO/2022/201144A1 |
A self-contained system comprising one or more temperature and/or humidity sensors, one or more controllers, one or more heaters and/or moisture diffusers to monitor and control the temperature and/or humidity in a confined area.
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WO/2022/201823A1 |
The purpose of the present invention is to provide a mix for a bakery product, in which microorganisms can be controlled even under high water activity conditions due to low sugar content, and a bakery product. The present invention prov...
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WO/2022/198284A1 |
The invention relates to a forming socket of a forming and baking machine for manufacturing of edible, biodegradable containers for hot and cold beverages and food. The forming socket (1) of the forming and baking machine, includes a bod...
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WO/2022/201108A1 |
The invention relates to a device, a container and a method for preserving perishable food (2), which can be used or applied for conventional storage of the food (2) in order to keep it fresh and edible, but in particular free of mould, ...
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WO/2022/202354A1 |
This food production method includes: a thermoregulation control preparation step for continuously providing an ingredient to a moving part while the moving part cyclically moves along a movement path for one or more cycles, without adju...
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WO/2022/202696A1 |
Provided is a bread containing a catechin-based compound. The bread contains arabinoxylan. In the bread, the content of the catechin-based compound in the bread is 0.1 to 2.2% by mass, and a value of the ratio of the content of the arabi...
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WO/2022/198782A1 |
An automatic food production device, comprising a material storing area (10), a material processing area (20), a conveying and combining area (30), and a transporting mechanism. The material storing area is used for storing at least two ...
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WO/2022/204134A1 |
A multi-function food processing apparatus comprises a base unit comprising an electric motor that drives one or more food processing interchangeable components, the one or more food processing interchangeable components comprising each ...
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WO/2022/195053A1 |
The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available....
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WO/2022/195550A1 |
The invention provides a method for making a self-supporting filled food product (1), wherein at least one food item (2) is wrapped in a layer of dough (3), after which the layer of dough (3) is cooked so that the layer of dough (3) gain...
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WO/2022/195453A1 |
The present invention relates to a method of producing a composite brownie and cookie comestible product, the method comprising: - providing a plurality of cookie dough slabs having a mean diameter of from 7-15mm; - forming a layer of br...
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WO/2022/197210A1 |
The invention relates to food production equipment for use in preparing pastry goods. The present device comprises, fastened to a supporting frame, a conveyor in the form of a chain conveyor with product moulds arranged on dies. Arranged...
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WO/2022/197527A1 |
A cleaning system for an oven having shelves which provide for distributed jets of heated air, allows water accumulation within the shelves during cleaning by reducing airflow through the shelf, and then provides rapid expulsion of the w...
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WO/2022/195032A1 |
The present invention relates to a method of producing a dough, comprising (i) admixing a lactic acid producing microorganism and a propionic acid producing microorganism to flour and water; and (ii) incubating the admixture of step (i) ...
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WO/2022/193037A1 |
A staple food and a preparation method; flour etc., standard, system 1, range, high gluten powder, medium gluten powder, low gluten powder etc.; fermentable size, variation, difference etc. Preferably: state: beverages, ice cream, wine, ...
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WO/2022/197634A1 |
Methods, apparatuses, and systems are provided for processing a biological sample. Exemplary methods comprise transferring a swab associated with an aliquot of the biological sample into a sample transport media. The methods can provide ...
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WO/2022/195503A1 |
The present invention relates to a process and an apparatus for producing short pasta with curls along the longitudinal edges and, in particular, a process that allows to obtain short pasta with a very regular shape. The invention also r...
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WO/2022/191592A1 |
The present invention relates to: a method for producing frozen pizza dough; frozen pizza dough produced by the production method; and frozen pizza comprising the dough. The method comprises the steps of: aging a first dough to produce a...
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WO/2022/190935A1 |
An automatic food provision system according to an embodiment of the present invention is an automatic food production system which is capable of producing a plurality of types of foods in accordance with an order from a customer, the au...
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WO/2022/189005A1 |
A low allergen crepe is disclosed comprising the following ingredients: - milk or rice drink; - flour; - sugar; - salt.
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WO/2022/190143A1 |
The invention relates to a baking tray for baking food, comprising a sheet connected to a tubular peripheral frame substantially shaped like a rectangular frame. The coupling between the sheet and the frame is obtained so as to allow an ...
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WO/2022/189036A1 |
Baking device for producing baked, preferably edible, shaped waffle bodies, in particular for producing waffles baked from a dough in a manner substantially free of pressure, comprising a plurality of upper plate arrangements (1) and low...
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WO/2022/189006A1 |
A low allergen waffle is described comprising the following ingredients: - 00 flour; - Manitoba flour; - sugar; - grated lemon peel; - milk or rice drink or soy drink; - salt; - icing sugar; - sunflower oil.
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WO/2022/188609A1 |
A frozen dough and method of making. The frozen dough composition comprises 100.00 parts of flour, 55.00 to 62.00 parts of water, 0.50 to 3.50 parts of sweetener, 0.25 to 1.50 parts of salt, 1.50 to 4.5 parts of fat, 3.00 to 5.00 parts o...
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WO/2022/189119A1 |
A baking tray (14; 16) for use in a food preparation oven, the baking tray comprises: (a) a first tray section (18) having a floor region (22) and side walls (36) along three sides of the floor region, the first tray section having a fou...
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WO/2022/187414A1 |
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...
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WO/2022/184425A1 |
A carrier for food to be cooked (51) comprises a holding carrier (52) for holding food to be cooked, on each of two opposite sides of which a handle (53) projecting upward is disposed, the two handles (53) being able to be pivoted inward...
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WO/2022/186600A1 |
An in-line dumpling molding system is disclosed. The in-line dumpling molding system according to the present invention comprises: a dumpling wrapper cutting device, which cuts a supplied dough sheet to form dumpling wrappers; a dumpling...
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WO/2022/185197A1 |
The invention relates to a device for simultaneously brushing the four sides of a square cake, whereby the device is provided with a square shaft for fitting in square cakes whereby on every side of the shaft four brushing pumps are prov...
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WO/2022/185198A1 |
The invention relates to a method for milling with increased yield, whatever the purity and the type of the flour, in an industrial, simple and economical manner without increasing the ash content of the flour, without impairing the brea...
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WO/2022/186602A1 |
Disclosed is a lower folding device for forming dumplings. The lower folding device for forming dumplings according to the present invention comprises: a dumpling skin pressing unit which includes a plurality of dumpling skin folding uni...
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WO/2022/185168A1 |
The present invention relates to a method for distilling a vegetal material (30). In particular, the method comprises the following steps: Inserting water (40) and a vegetal material (30) into a boiler (50). The vegetal material (30) com...
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