| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 06/27/2007 | EP1648237A4 High protein, reduced-carbohydrate bakery and other food products |
| 06/26/2007 | US7235274 Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
| 06/21/2007 | WO2007068853A1 Breadmaking improver |
| 06/21/2007 | US20070141218 Waxy corn starch and whole grain cereals |
| 06/21/2007 | US20070141201 Method of preventing discoloration of dough, dough compositions, and dough products |
| 06/21/2007 | CA2631056A1 Breadmaking improver |
| 06/14/2007 | US20070134392 Slowly digestible starch product |
| 06/06/2007 | CN1976592A Vendable sandwich and food products |
| 06/06/2007 | CN1976591A Packaged powder composition for bakery |
| 05/31/2007 | WO2004084647A3 Custom food |
| 05/31/2007 | US20070122536 Method for the production of food products having reduced fat content |
| 05/31/2007 | US20070122524 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids |
| 05/30/2007 | EP1788895A1 Low carbohydrate snack food |
| 05/29/2007 | US7223433 Comprising amylose rice starch, amylose rice flour, potato starch, tapioca starch and pregelatinized wheat flour; food processing; forming a slurries from the blends, spreading on cooking sheet, and filling, steam cooking, rolling; frozen stuffed pastry rolls, especially cheong fun; withstand freezing |
| 05/24/2007 | US20070116845 Process for the preparation of a rehydratable ingredient suitable as soup ingredient or as snack food ingredient |
| 05/24/2007 | US20070116844 Method for manufacturing rice flour having good rheological and sensory characteristics, rice flour produced by the same methods and instant rice soup comprising the rice flour |
| 05/24/2007 | US20070116843 Cooked foods containing conjugated linoleic acids |
| 05/24/2007 | US20070116842 Machine for decorating a food product, in particular a cake, with an ingredient in granular form |
| 05/23/2007 | EP1786268A2 Pre-portioned dough unit intermediates |
| 05/23/2007 | CN1968610A Method of producing frozen dough, and related products |
| 05/18/2007 | WO2007022347A3 Topically applied garlic on refrigerated dough |
| 05/17/2007 | US20070110870 Dry mix compositions including corn syrup and methods of preparing baked goods such as cakes and muffins therefrom |
| 05/17/2007 | US20070110869 Dry mix compositions including corn syrup and methods of preparing baked goods such as cookies and brownies therefrom |
| 05/16/2007 | CN1315393C Fat composition |
| 05/15/2007 | CA2567998A1 Dry mix compositions including corn syrup and methods of preparing baked goods such as cakes and muffins therefrom |
| 05/15/2007 | CA2567996A1 Dry mix compositions including corn syrup and methods of preparing baked goods such as cookies and brownies therefrom |
| 05/10/2007 | WO2007051647A1 Bread improver comprising emulsifier and stabiliser |
| 05/10/2007 | WO2007019364B1 Batter-like compositions containing setting agent and methods of preparing and using same |
| 05/10/2007 | WO2006044028B1 Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient |
| 05/10/2007 | CA2628651A1 Bread improver comprising emulsifier and stabiliser |
| 05/03/2007 | WO2007021665A3 Developed dough product in moderately-pressurized package, and related methods |
| 05/03/2007 | US20070098866 Low-carbohydrate bread products and method for making same |
| 05/03/2007 | US20070098865 Baked snack |
| 05/03/2007 | US20070098848 Method of producing frozen dough, and related products |
| 05/02/2007 | EP1778016A1 Dough compositions having a moisture barrier, and related methods |
| 05/02/2007 | CN1956663A Method of improving storability of food or beverage |
| 04/26/2007 | US20070092620 Production of low calorie, extruded, expanded foods having a high fiber content |
| 04/26/2007 | US20070092619 Leavened snack products and processes for producing the same |
| 04/19/2007 | WO2007044987A1 Tortillas |
| 04/19/2007 | US20070087102 Starch-based particlate mimetics; palm chips; pizza crusts |
| 04/19/2007 | US20070087101 Soy-fortified corn dough and tortillas |
| 04/19/2007 | DE102006048577A1 Teilfettersatz in flachem Brot Part fat substitute in flat bread |
| 04/19/2007 | CA2665547A1 Coated carriers |
| 04/19/2007 | CA2625652A1 Tortillas |
| 04/18/2007 | EP1773129A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 04/12/2007 | WO2007040923A2 Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing |
| 04/12/2007 | WO2006113127A3 Multilayer food packaging |
| 04/12/2007 | US20070082119 Cake mixture |
| 04/05/2007 | WO2007038423A2 Visually apparent oat-containing chips providing health advantages |
| 04/04/2007 | CN1942103A A freezer to retarder to oven dough |
| 04/03/2007 | CA2402542C Dehydrated potato flakes |
| 03/29/2007 | WO2007033470A1 Process and apparatus for making improved samosa-pastry and patisserie products |
| 03/29/2007 | US20070071863 Visually apparent oat-containing chips providing health advantages |
| 03/29/2007 | US20070071862 Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing |
| 03/28/2007 | EP1615509A4 Particulate-based ingredient delivery system |
| 03/22/2007 | US20070065554 Batter-like compositions containing setting agent and methods of preparing and using same |
| 03/22/2007 | US20070065544 Package having a food compartment and a drainage compartment and methods of use and manufacture thereof |
| 03/20/2007 | CA2520333A1 Process and apparatus for making improved pastry and bakery products |
| 03/15/2007 | WO2007029719A1 Flavor-improving agent |
| 03/15/2007 | DE102004003927B4 Verfahren zum Backen eines Brotes sowie Teigstück hierfür Method of baking a loaf of bread and dough for this |
| 03/14/2007 | EP1761130A1 Packaged powder composition for bakery |
| 03/08/2007 | US20070054025 Novel dough methods for preparing the same and baking products thereof |
| 03/08/2007 | US20070054024 High fibre bread and bread improver compositions |
| 03/07/2007 | EP1759599A1 Method of improving storability of food or beverage |
| 03/07/2007 | EP1758461A1 Wheat protein isolates and their modified forms and methods of making |
| 03/07/2007 | EP1389917B1 Food product |
| 03/01/2007 | WO2006134409A3 Synergistic prebiotic compositions |
| 03/01/2007 | WO2006015155A3 A method of making a laminated dough product and a product produced thereby |
| 03/01/2007 | US20070048427 Oil modifier to lower fat content of fried foods |
| 03/01/2007 | US20070048426 Batter-like compositions containing setting agent and methods of preparing and using same |
| 03/01/2007 | US20070048411 Combined confection and beverage product |
| 02/28/2007 | EP1755727A2 Transmission for a remote catheterization system |
| 02/28/2007 | EP1643841A4 High-protein, low-carbohydrate bakery products |
| 02/28/2007 | CN1921766A A method of preparing a bread dough or part baked bread |
| 02/27/2007 | US7182969 Reuse of dough; forming batter with catalyst; cooling; storage; using mixture of dexrose, sugars,wheat gluten, enzymes and carrier |
| 02/22/2007 | WO2007022347A2 Topically applied garlic on refrigerated dough |
| 02/22/2007 | WO2007021665A2 Developed dough product in moderately-pressurized package, and related methods |
| 02/22/2007 | US20070042099 Ready to bake refrigerated batter |
| 02/22/2007 | US20070042098 Topically applied garlic on refrigerated dough |
| 02/22/2007 | US20070042086 Leavened dough that withstands deep freezing, and method for the production thereof |
| 02/22/2007 | CA2617936A1 Topically applied garlic on refrigerated dough |
| 02/22/2007 | CA2617845A1 Developed dough product in moderately-pressurized package, and related methods |
| 02/21/2007 | EP1337153B1 Refrigerable extended shelf-life liquid batter and method for its production |
| 02/17/2007 | CA2556286A1 Ready to bake refrigerated batter |
| 02/15/2007 | WO2007019364A1 Batter-like compositions containing setting agent and methods of preparing and using same |
| 02/15/2007 | WO2007019240A2 Batter-like compositions containing setting agent and methods of preparing and using same |
| 02/15/2007 | WO2007019239A2 Batter-like compositions and methods of preparing and using same |
| 02/15/2007 | CA2617439A1 Batter-like compositions containing setting agent and methods of preparing and using same |
| 02/15/2007 | CA2617326A1 Batter-like compositions and methods of preparing and using same |
| 02/14/2007 | EP1750516A2 Packaged, developed dough product in low pressure package, and related methods |
| 02/14/2007 | EP1750515A1 Rolled dough compositions and related methods and products |
| 02/14/2007 | CN1913780A Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
| 02/13/2007 | US7175865 yeast-fermented doughs prepared to include dry yeast, that can exhibit desired organoleptic properties (one or more of desired flavor, aroma, and texture properties), and that also exhibit desirable frozen shelf life when stored in an unproofed condition |
| 02/08/2007 | US20070031563 Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 02/08/2007 | US20070031562 Particulate-based ingredient delivery system |
| 02/08/2007 | US20070031548 Method and apparatus for a canned food pressing device |
| 02/07/2007 | EP1748695A2 Vendable sandwich and food products |
| 02/07/2007 | EP1748694A1 Method of producing frozen dough, and related products |
| 02/06/2007 | US7172784 Glycerol sterate and polyglycerol sterates for emulsification with lactic acid for cakes, for decreasing batters, moistening and softness |
| 02/06/2007 | US7172776 Dough product and method for making same |