| Document |
Document Title |
|
WO/2019/010469A1 |
A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and eit...
|
|
WO/2019/006947A1 |
A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier....
|
|
WO/2019/006948A1 |
A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingred...
|
|
WO/2019/003930A1 |
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...
|
|
WO/2018/234382A1 |
A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillu...
|
|
WO/2018/236219A1 |
The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt% of the protein based on a dry ma...
|
|
WO/2018/235118A1 |
The present invention concerns a gluten free dry food, in particular a biscuit, having symbiotic properties, based on flour, water, cereals, living and vital probiotic microorganisms and prebiotic fibres, in addition to honey and/or suga...
|
|
WO/2018/231802A1 |
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...
|
|
WO/2018/224871A1 |
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegeta...
|
|
WO/2018/224786A1 |
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...
|
|
WO/2018/226217A1 |
Provided are compositions and methods for use in selective laser sintering. Compositions include a whole grain ingredient, including a bran component, and a binder ingredient formulated to make a multilayered food piece when exposed to s...
|
|
WO/2018/222116A1 |
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...
|
|
WO/2018/222160A2 |
The invention relates to a sandwich biscuit comprising a first biscuit (10) and a cream layer (30) having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner (24) wall of a second biscu...
|
|
WO/2018/214855A1 |
Disclosed are an anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory composition. The anti-inflammatory compos...
|
|
WO/2018/217177A1 |
The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement an...
|
|
WO/2018/213165A1 |
The present application discloses a method for disposing a composition on a food product. The method includes generating an activated gas by introducing a working gas into a plasma chamber and generating nonthermal plasma in the plasma c...
|
|
WO/2018/211476A1 |
The present invention relates to functional and medicinal flour-free and gluten-free food products, with no added refined sugars, characterised by comprising a specialised mixture including food groups such as natural fruit in a proporti...
|
|
WO/2018/212128A1 |
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...
|
|
WO/2018/207779A1 |
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in ...
|
|
WO/2018/203919A1 |
Food service equipment for effectively making a hollowed-out dough product from bread or another dough product is disclosed wherein the hollowed-out dough product can then be used in connection with the housing or containment of salads, ...
|
|
WO/2018/204473A1 |
A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 ...
|
|
WO/2018/197656A1 |
The invention relates to a device for producing a shaped waffle body (2) and to a shaped waffle body, in particular a baked intermediate product, made of a baking mass which is baked under pressure and contains 55-70% water in the unbake...
|
|
WO/2018/191764A1 |
Disclosed is a dough material for making an outer casing for a snack product, comprising the following ingredients: - crumbs of a premade baked product; - a fat component; - a liquid component; - emulsifier; - leavening agent, the propor...
|
|
WO/2018/190310A1 |
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...
|
|
WO/2018/180667A1 |
The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involvin...
|
|
WO/2018/181692A1 |
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth ...
|
|
WO/2018/176111A1 |
The present invention patent falls within the field of foods and relates to a cake with a high protein base concentration, without the addition of gluten-containing flours or milk, said ingredients being considered allergenic, formed of ...
|
|
WO/2018/181125A1 |
The present invention addresses the problem of improving the quality of bread by the action of an enzyme. The present invention provides a bread quality improving agent containing exomaltotetraohydrolase.
|
|
WO/2018/172989A1 |
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...
|
|
WO/2018/170988A1 |
Provided are a staple food and a preparationi method thereof. The staple food comprises a mixture of peeled chestnut, almond, peanut, walnut, maize, brown rice, adlay, purple rice, broom corn, barley, buckwheat, soybean, adzuki bean, mun...
|
|
WO/2018/172573A1 |
The present invention relates to a biscuit with no added sugar for consumption by children which comprises flour (50-70 wt.%), water (5-15 wt.%), oil (3-18 wt.%), fructooligosaccharides (0.1-10 wt.%), inulin (1-20 wt.%), fibre (0.1-5 wt....
|
|
WO/2018/166876A1 |
A dried pasta based on a meal comprising a pre-cooked flour of peeled legumes in an amount of at least 50% by weight of the total weight of the meal, wherein said dried pasta is free of binding agents and said legume flourhas a protein d...
|
|
WO/2018/166117A1 |
Disclosed are a hand-held Chinese-food processing method and a processing device. The processing method comprises: putting cooked food into a sizing container to get a food bolus; wrapping the food bolus with a flatbread to form a food p...
|
|
WO/2018/164825A1 |
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 1...
|
|
WO/2018/160116A1 |
Embodiments herein relate to a food preparation device (100) and a bread mold (200). The food preparation device (100) comprises a bottom unit for accommodating a first piece of bread (140A); a top unit for accommodating a second piece o...
|
|
WO/2018/158787A1 |
The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a ...
|
|
WO/2018/149974A1 |
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...
|
|
WO/2018/146213A1 |
A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disc...
|
|
WO/2018/147855A1 |
Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are me...
|
|
WO/2018/148172A1 |
Tapioca tortillas (25) are formed from creating tortilla bases (30) from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules (35). With this arrangement, a lower or bottom...
|
|
WO/2018/148130A1 |
A method for making a baked food containing a sweet filling. The method comprises incorporating into a sweet filling formulation at least 15 wt% sugars and from 0.1 to 2 wt% enzymatically modified xyloglucan.
|
|
WO/2018/148131A1 |
A method for making gluten-free bread. The method comprises incorporating into a gluten-free dough formulation comprising gluten-free flour from 0.1 to 2 wt% xyloglucan.
|
|
WO/2018/141934A1 |
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...
|
|
WO/2018/140031A1 |
A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extrude...
|
|
WO/2018/138463A1 |
A food product for reheating prior to consumption. A bread or pastry shell (401) is formed with a cavity (402) that contains an edible filling (403). The cavity is closed with a closure (405) formed of a sponge mix including a heat-activ...
|
|
WO/2018/140283A1 |
Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat f...
|
|
WO/2018/139030A1 |
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...
|
|
WO/2018/135068A1 |
The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the textu...
|
|
WO/2018/134574A1 |
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...
|
|
WO/2018/134859A1 |
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.
|
