Dough/Pre-Mixes TRIZ Cases
- Granules made of natural ingredients for the production of wafers and pastry products by injection molding
See how plant-based granules enable injection molding of biodegradable wafers, replacing gas-fi
- Automatic bread maker and ingredient box for the same
See how a sawtooth blade pierces ingredient boxes to automate delivery, reducing manual mixing
- Automatic bread maker, ingredient box and bread making method
See how a sawtooth blade pierces pre-packaged ingredient boxes to automate bread making, elimin
- Pre-Packaged Ingredient Box for Automated Home Bread Making
See how pre-packaged ingredient boxes with automated piercing and delivery reduce preparation t
- Automatic Bread Maker Ingredient Box for Precise Ingredient Unloading
Prepackaged ingredient boxes and a sawtooth film-piercing rack automate dosing and water control to simplify bread making and reduce recipe errors.
- Automatic Bread Maker Ingredient Box for Standardized Loading
Prepackaged ingredient boxes are pierced and gravity-fed into the pan, cutting prep time and reducing mixing and fermentation errors.
- Vegetable Snack Composition for High Vegetable Content and Texture
Balances at least 15% real vegetables with appealing texture by tuning starch, moisture, extrusion, and frying in a shaped snack composition.
- Multi-Texture Cookie Dough Composition for Shelf-Stable Texture
Controlled sugar particle size, syrup, and sugar alcohol ratios help cookies keep a crisp edge and chewy center during storage.
- Bread Mix Composition for Water Activity and Shelf-Life Control
A sourdough-rich bread mix controls water activity to limit microbial growth, preserve texture, and extend unrefrigerated shelf life.
- Phosphate-Free Baking Powder Using Oxidase Leavening
Oxidizing enzymes and baking salts enable phosphate-free cake leavening with stable volume, texture, and no metallic aftertaste.
- Leavening Composition Using Precipitants for Controlled CO2 Release
A calcium or magnesium precipitant delays bicarbonate reaction until baking, cutting acidulant use while improving rise and pH control.
- Dehydrated Almond Milk Powder for Stable Room-Temperature Storage
Converting almond milk into a low-moisture powder prevents sedimentation, avoids refrigeration, and enables easy rehydration as a milk substitute.
- Liquid Sourdough Composition for Stable pH and Long Shelf Life
A liquid sourdough blend with inactivated yeast and Lachancea thermotolerans maintains pH, acidity, and leavening power over storage.
- Malted Flour Hydrothermal Processing for Low-Stickiness Baking
Hydrothermal treatment of sprouted grains selectively preserves maltogenic amylases, reducing dough stickiness while improving antistaling performance.
- Solid Enzyme Tablet Composition for Dust-Free Baking Dosing
Pre-dosed enzyme tablets use moderate compaction and hydrophilic binders to cut dust and dissolve fully during dough preparation.