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WO/2020/260792A1 |
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...
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WO/2020/263566A1 |
A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an ap...
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WO/2020/258603A1 |
A traditional Chinese medicine medical nutrition therapy-based composition for treating diabetes, and an application. The composition mainly comprises a plurality of natural raw materials comprising raw materials having medicine food hom...
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WO/2020/254977A1 |
A method for producing dry pasta comprising the steps of: - preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; - placing the dough in a chamber in which a vacuum is cre...
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WO/2020/257803A2 |
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computatio...
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WO/2020/257567A1 |
An oven system to heat a moving item includes a conveyor capable of moving at more than one speed along a path of movement; a heat source positioned along the path of movement; a baseline heating profile for heating the moving item at a ...
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WO/2020/256908A1 |
This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed ar...
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WO/2020/251644A1 |
An egg food product is provided when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mix...
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WO/2020/249917A1 |
The present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.
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WO/2020/244529A1 |
An oven device (10), comprising a housing (12) defining a cooking chamber (14) for receiving an item to be cooked. The cooking chamber (14) comprises a top wall (30), a bottom wall (32), a rear wall (38), and opposite side walls (34, 36)...
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WO/2020/244053A1 |
An edible coffee cup, which is prepared from the following raw materials in parts by weight: 5-10 parts wheat flour, 5-10 parts corn flour, 1-5 parts corn starch, 5-10 parts konjac flour, 5-15 parts thickening powder, 5-10 parts egg, 0.1...
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WO/2020/237342A1 |
A semi-finished food product comprises an edible ready-to-eat shell (1) and, contained inside said edible shell (1), a ready-to-eat filling (2) made from products requiring moistening prior to consumption, and a moistening ingredient (3)...
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WO/2020/241649A1 |
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough...
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WO/2020/239608A1 |
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...
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WO/2020/243263A1 |
Macadamia nut-based compositions suitable for use in confectionary and baking are provided. In various embodiments, a macadamia nut paste is provided that may be substituted for marzipan or other nut pastes. In an exemplary composition, ...
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WO/2020/240436A1 |
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/234133A1 |
Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to...
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WO/2020/230018A1 |
Die (1) for extruding food products comprising a main body (100) having an inlet surface (1A) for the inlet of a starting food product, and an outlet surface (IB) for the exit of an extruded food product (109). The main body (100) provid...
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WO/2020/230593A1 |
This flour-based food contains a powdery raw material and a component (A) that satisfies the following conditions (1) to (4). (1) The starch content is at least 75% by mass. (2) A low molecular weight starch having an amylose content o...
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WO/2020/231300A1 |
The invention relates to the field of fast food. An edible container for foodstuffs comprises two identically shaped and structured halves, each of which is made of baked dough and is in the shape of a thin-walled trough having side wall...
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WO/2020/229941A1 |
The present invention relates to an electric or gas oven (10) for cooking food comprising a cooking chamber (11) with hot-air circulation and with a loading mouth (12) permanently open towards an external environment, and a hollow casing...
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WO/2020/228351A1 |
A pastry extrusion and molding device, comprising a base (1); a support plate (2) is fixedly connected to the top of the base (1), an electric conveying belt (3) is fixedly connected to an end of the support plate (2), a fixing plate (4)...
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WO/2020/229997A1 |
The invention provides a fat blend comprising monoglycerides, diglycerides and triglycerides of fatty acids, wherein the mono-, di- or triglycerides are derived from fatty acids which comprise palmitic fatty acid, stearic fatty acid, and...
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WO/2020/230654A1 |
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ...
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WO/2020/225410A1 |
The present invention relates to the food processing field, and particularly to a flour product, a preparation method and an application thereof. The preparation method of the flour product comprises the following steps: (S1), resting th...
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WO/2020/227723A1 |
An automatic food preparation line for automatically preparing bread products for making sandwiches or burgers comprises an automatic bread product handling system containing a plurality of different types of bread products, an automatic...
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WO/2020/222099A1 |
Disclosed is a Dosa Cooking Machine 100. Further, the Dosa cooking machine 100 comprises a primary motor 202,a batter reservoir 204, rotary drum 206,a control unit 208,an oil tray 210,an oil brush 212,a scrapper 214,a batter tray 216,a c...
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WO/2020/219595A1 |
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.
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WO/2020/218965A1 |
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspe...
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WO/2020/217034A1 |
The present invention relates to a dispenser (1) for metered quantities of pasty food product with a viscosity of at least 250 Pa.s that is contained in a cylinder (3), forming a reservoir for the food product, and that is provided at on...
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WO/2020/214630A1 |
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding ...
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WO/2020/212096A1 |
The invention relates to a device for producing baked moulded bodies, which is provided with a plurality of baking press units (1), which each have an upper and a lower mould (2, 3), which are designed according to a design of the moulde...
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WO/2020/213422A1 |
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the s...
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WO/2020/213120A1 |
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous sus...
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WO/2020/213117A1 |
Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the...
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WO/2020/214987A1 |
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.
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WO/2020/212425A1 |
The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrat...
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WO/2020/213118A1 |
Provided is a batter for deep-fried food products that makes it possible to produce a deep-fried food product with a coating that is crispy while also having an excellent melting texture. The batter for deep-fried food products contains ...
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WO/2020/208256A1 |
The invention relates to a device (1) for heating cooking products, comprising a ventilation device which allows different functional modes, wherein in one of the functional modes, a volumetric flow rate (V°) generated by a fan (15) has...
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WO/2020/210452A1 |
The present invention generally relates to compositions and methods for supporting exercise performance or activities of daily living. The compositions described herein are pharmaceutical or nutritional compositions suitable for enhancin...
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WO/2020/208165A1 |
The invention relates to a production system and a baking device for producing at least one, in particular continuous, baked strip (1), comprising: - a ring (3), which extends circumferentially in or on a machine frame (2) and comprises ...
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WO/2020/209547A1 |
A cooker including a cooktop is disclosed. The cooker comprises: a cooking body having a cooking chamber and a storage support part provided under the cooking chamber; a drawer which has a storage space and can be inserted into or withdr...
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WO/2020/208478A1 |
A bakery foodstuff product (10), ready for baking, comprising at least one layer of dough (2) shaped so as to delimit an inner chamber (4), and a filling (8) contained within said inner chamber (4), said product being characterised in th...
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WO/2020/207921A1 |
The invention relates to a method for providing baked goods and to a system for providing baked goods, the system comprising at least one thermal treatment apparatus (12, 14, 16, 18) and at least one dispensing unit (22, 24, 26, 28) for ...
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WO/2020/205845A1 |
Systems and methods of bun handling include a cassette with opposed side walls. The cassette includes a front wall, an open rear face opposite the front wall, and a floor between the opposed side walls. A cover extends between the oppose...
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WO/2020/203756A1 |
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is drie...
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WO/2020/204065A1 |
The present invention provides a high-speed continuous device for producing baked goods with which it is possible to improve productivity of baked goods by extracting the baked goods continuously at high speed and being able to convey th...
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WO/2020/204066A1 |
Provided is a high-speed continuous baked confectionery manufacture device with which it is possible to improve productivity of baked confectionery and to achieve space-saving of a production facility. A high-speed continuous baked confe...
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WO/2020/203953A1 |
This foamable oil-in-water-type emulsified oil and fat composition contains: 45-70% of water; 25-50% of oil-and-fat, in which 3-50% of laurin-based oil-and-fat and 40-90% of a palm-based oil-and-fat containing 45-70% of S2U are contained...
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