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WO/2018/189755A1 |
A packaged food product of the type comprising a sheet of dough, which comprises at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches; the packaged food product of the ty...
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WO/2018/167617A1 |
The invention relates to a method for the industrial manufacture of bakery products, wherein said method comprises the steps of: - placing, optionally after shaping, at least one piece of dough (2) on a support plate (3a, 3b); - subjecti...
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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...
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WO/2018/096411A1 |
A tilted roller system for preparing laminated products having different figures,, including three - dimensional rolled figures, wherein said roiier system comprises a conveyor band, a start roller band, a roller band and an unloading band.
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WO/2018/074859A1 |
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...
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WO/2018/013643A1 |
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...
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WO/2017/168098A1 |
The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a...
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WO/2017/162782A1 |
The present invention concerns a method for producing a food product defined as a pastry, in particular a so-called pastry dough, for example puff pastry dough, shortcrust pastry dough or similar, that is ready to fill, and the constrain...
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WO/2017/164875A1 |
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate ...
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WO/2017/157628A1 |
The invention relates to a system for producing flatbread, comprising a closed portion capsule (1) that has a pre-shaped dough body (7) arranged therein, preferably an individual portion dough body, consisting of a, preferably, yeast-fre...
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WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
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WO/2017/103808A1 |
The invention relates to a microbiological process for producing a soluble protein fraction (SPF) from cereal doughs. Also described are a protein fraction obtainable by the process of the invention and its uses for the preparation of a ...
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WO/2017/099601A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...
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WO/2017/089961A1 |
The present invention describes a method for preparing cereal flours enriched with L-theanine for producing doughs, bread and other foodstuffs, which are also enriched with L-theanine, by transamidation of glutamine residues using transg...
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WO/2017/011238A1 |
Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leaveni...
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WO/2016/170189A1 |
The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintainin...
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WO/2016/162454A1 |
The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the ...
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WO/2016/109422A1 |
The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyla...
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WO/2016/097894A1 |
A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor...
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WO/2016/050905A1 |
The present invention relates to a method for preparing a dough which is to be stored frozen,which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relat...
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WO/2016/032452A1 |
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...
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WO/2016/031680A1 |
The method according to the present invention for producing bread comprises: a step for preparing a dough that is heated by energization, said step comprising mixing wheat flour with water and an electrolyte to give a starting material m...
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WO/2015/172935A1 |
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...
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WO/2015/128371A1 |
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...
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WO/2015/117182A1 |
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...
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WO/2015/117181A1 |
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...
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WO/2015/115220A1 |
A food dough shaping method that forms food dough provided with a framing portion on the periphery comprises: (a) a step of placing food dough on a carrying member; (b) a step of plunging downward projecting portions of a plurality of ex...
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WO/2015/107858A1 |
This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid ester...
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WO/2015/066724A1 |
A method, apparatus, and system for the making of edible products for humans and animals, such as pets, using low voltage irreversible electroporation and or electrolysis device(s). In particular, aspects of this technology relate to the...
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WO/2015/024097A1 |
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods whi...
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WO/2014/197465A1 |
Some embodiments comprise a process for forming a modified bran product for use in a variety of food products including beverages, ready to eat cereals, cereal products, granola type products, health bars, baked goods and confections. An...
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WO/2014/164239A1 |
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...
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WO/2014/149810A1 |
The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device...
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WO/2014/086486A2 |
A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitori...
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WO/2014/064402A1 |
The invention relates to methods and apparatus for the preparation of a pastry crumb product (32) comprising flour and fat. The method and apparatus include preparing of the pastry crumb product (32) using a food processing apparatus (18...
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WO/2014/060505A1 |
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...
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WO/2014/049565A1 |
A plant for sanitization of flours, grains and similar products comprises a feed line (2) for feeding the products to be treated, first treatment means (3) for reducing the relative moisture content in the product to be treated, second t...
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WO/2014/017139A1 |
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...
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WO/2014/010548A1 |
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present i...
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WO/2013/175391A2 |
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...
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WO/2013/155312A1 |
A system and method of food preparation is provided. A tool for manipulating and shaping food products, such as ground meats, is provided with specific structural features for applying a force to a raw food product. Methods of using the ...
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WO/2013/101591A2 |
Disclosed are methods of preparing dryblended powdered nutritional compositions including at least one dry ingredient that has undergone a microbial inactivation heat treatment sufficient to inactivate microbes present therein. The heat ...
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WO/2013/020893A1 |
The method according to the invention for pasteurizing part of a surface of a foodstuff comprises a step of controlling the temperature of at least part of the foodstuff surface to a first temperature below a pasteurization temperature, ...
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WO/2012/172353A1 |
The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food ...
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WO/2012/165335A1 |
Provided is a method and device for rounded forming that can easily make rounded formations of food products with long shapes into circular shapes or C-shapes. This method for rounded forming of food products carries out rounded forming ...
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WO/2012/148543A1 |
Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse f...
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WO/2012/142399A2 |
A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole...
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WO/2012/135282A2 |
The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carr...
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WO/2012/117879A1 |
The purpose of the present invention is to provide a quality improving agent effective for improving the quality of a steamed bun. Provided is a quality improving agent that contains glucoamylase. It is preferred that the quality improvi...
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WO/2012/055887A1 |
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...
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