| Document |
Document Title |
|
WO/2020/107814A1 |
An edible, environmentally friendly container for daily use, such as an edible water cup, coffee cup, soup bowl, rice bowl, beverage cup, food packaging box, and food and beverage barrel. The edible, environmentally friendly container fo...
|
|
WO/2020/109824A1 |
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...
|
|
WO/2020/111059A1 |
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...
|
|
WO/2020/109369A1 |
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.
|
|
WO/2020/112046A2 |
The present invention, relates to a a production assembly for an edible product, particularly a cookie comprising an extruder (2) consecutively co-extruding closed filled dough (30) pieces from a viscous inner filling (34) with an outer ...
|
|
WO/2020/111970A1 |
A method for decorating comprises steps of arranging and softening a pre-prepared confectionery decorating material on an item, said material being prepared according to a mixture formulation which makes it possible to produce a uniform ...
|
|
WO/2020/110914A1 |
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...
|
|
WO/2020/105935A1 |
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...
|
|
WO/2020/100873A1 |
This okonomiyaki (Japanese savory pancake) has an area with an ingredient uniformly distributed, the ingredient being small pieces of octopus and/or squid having a maximum diametrical length of 3-10 mm and a minimum diametrical length of...
|
|
WO/2020/100516A1 |
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...
|
|
WO/2020/097311A2 |
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...
|
|
WO/2020/089444A1 |
The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium;...
|
|
WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
|
|
WO/2020/090194A1 |
The present invention addresses the problem of providing a method for producing an almond-flavored oil/fat with which it is possible to reduce the amount of almond flour used in making confectionery. It was found that an oil/fat having a...
|
|
WO/2020/092730A1 |
An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% soli...
|
|
WO/2020/086313A1 |
A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent cont...
|
|
WO/2020/087070A1 |
A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The present disclosure relates to methods of making bite-size sugar cone spheres cont...
|
|
WO/2020/087052A1 |
The present invention provides pressing molds for preparing edible utensils. In particular, the invention provides stackable three-dimensional molds that can be used steam, bake, perfect and dehydrate edible dough into utensils of suffic...
|
|
WO/2020/079183A1 |
An apparatus for automatically preparing baked waffle cone sheets, for use in preparing a waffle cone to be filled with a frozen confectionery product, from waffle cone batter, the apparatus comprising a baking station, the baking statio...
|
|
WO/2020/074782A1 |
It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the...
|
|
WO/2020/075688A1 |
Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...
|
|
WO/2020/069587A1 |
The present invention relates to a method for obtaining biodegradable drinking straws using semolina from hard-grain (durum) wheat as raw material, said method comprising only two processing steps, one being heating and the other cooling...
|
|
WO/2020/061653A1 |
The invention relates to a mixture for production of edible containers for cold and hot beverages and food that can be consumed during and after consumption of the beverage for example coffee or food. The invention will find application ...
|
|
WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
|
|
WO/2020/066862A1 |
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...
|
|
WO/2020/058488A1 |
The present invention provides new products containing no added sugar and/or fat.
|
|
WO/2020/053066A1 |
The present invention relates to a cereal product dough comprising native buckwheat starch, the use thereof and to a process of fabricating a cereal product.
|
|
WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
|
|
WO/2020/051672A1 |
The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multi...
|
|
WO/2020/053425A1 |
The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water,...
|
|
WO/2020/046905A1 |
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an a...
|
|
WO/2020/043925A1 |
The present invention relates to gluten-free flour modified by means of a hydrothermal treatment with a microwave. Also described is a method for obtaining the modified flour and the use of same to produce gluten-free doughs and baked go...
|
|
WO/2020/037410A1 |
The present disclosure relates to a cannabis-infused product, comprising an emulsion containing a cannabinoid profile including one or more cannabinoid, wherein the emulsion is a nanoemulsion. The disclosure also relates to methods of ma...
|
|
WO/2020/037409A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...
|
|
WO/2020/040712A2 |
The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.
|
|
WO/2020/037408A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...
|
|
WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
|
|
WO/2020/039068A1 |
A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; dryi...
|
|
WO/2020/035833A1 |
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream ...
|
|
WO/2020/035462A1 |
The present invention relates to a method for producing a biodegradable appliance for containing food. The method comprises the steps of producing a water-based dough and cooking and shaping the dough in a heated mold to produce the appl...
|
|
WO/2020/036767A1 |
Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp...
|
|
WO/2020/035704A1 |
Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 t...
|
|
WO/2020/030819A1 |
Packaged aquafaba having a protein content by weight of at least 0.5%. The packaged aquafaba is provided in liquid form and packaged in a pouch. Methods of making aquafaba and of using aquafaba and the products resulting therefrom are al...
|
|
WO/2020/031305A1 |
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...
|
|
WO/2020/025296A1 |
The present invention relates to filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
|
|
WO/2020/025295A1 |
The present invention relates to aerated filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
|
|
WO/2020/026995A1 |
Provided is an improver for baked confections (but excluding sponge cake) comprising a component (A) that satisfies the following conditions (1) to (5): (1) having a starch content of at least 75 mass%; (2) containing 3-45 mass% of starc...
|
|
WO/2020/026996A1 |
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an am...
|
|
WO/2020/026997A1 |
This method for producing baked sweets includes: a step for preparing a dough for baked sweets, the dough including a component (A), which is a granular material that contains 75 mass% or more of starch, the granular material including 3...
|
|
WO/2020/022490A1 |
A pillow-packaged roll-in margarine obtained by: cooling a water-in-oil type emulsified fat composition in which fat is molten to 0-25°C; maintaining the composition at these temperatures for 10-300 seconds for crystallization; then hea...
|
