Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 10 - Batters, dough or mixtures before baking
Patents for A21D 10 - Batters, dough or mixtures before baking (2,772)
10/2005
10/13/2005WO2005076741A3 Vegetable dough, a process for its production and vegetable bakery products made therewith
10/13/2005WO2005018339A3 Method for reducing acrylamide levels in food products and food products produced thereby
10/13/2005WO2005016004A3 High-protein, low-carbohydrate bakery products
10/13/2005US20050226984 System and method of manufacturing character-shaped snack food product
10/06/2005WO2005091995A2 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005WO2005091984A2 Reduced sucrose cookie dough
10/06/2005WO2005091918A2 Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
10/06/2005US20050220962 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005US20050220961 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose
10/06/2005US20050220960 Collagen protein breads, cereals, rice, pastas
10/06/2005US20050220943 System and method for portable infant feeding
10/06/2005CA2560320A1 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005CA2558540A1 Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
10/06/2005CA2558298A1 Reduced sucrose cookie dough
10/05/2005EP1582097A1 Bread Improver
10/05/2005CN1676023A Material and method for producing food
09/2005
09/29/2005US20050214427 Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents
09/29/2005US20050211101 Single serving silicone receptacle
09/22/2005WO2005087013A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
09/22/2005WO2005087012A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/22/2005WO2005086918A2 System and method for portable infant feeding
09/22/2005US20050208191 Process for the preparation of a high protein nutritious baked snack food
09/22/2005CA2553596A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/21/2005EP1377168A4 Dough, products and methods
09/21/2005EP1377167A4 Method of extruding bread dough and products thereof
09/15/2005US20050202143 Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
09/14/2005CN1668203A Shelf-stable, bakeable savory cheese product and process for preparing same
09/13/2005US6942885 ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; optionally sugar or sugar substitute; and includes one or more toppings, fillings, or both
09/12/2005CA2491171A1 A freezer to retarder to oven dough
09/08/2005US20050196505 Extruded cookie units having interior designs
09/08/2005US20050196488 Microencapsulated azodicarbonamide, ascorbic acid, L-cysteine, fungal amylase, hemicellulase, and lipase; effective replacement for potassium bromate; slow acting oxidation; highly versatile, no difference in crumb structure or loaf volume; breads
09/07/2005EP1570750A1 Dehydrated potato flakes
09/01/2005WO2005079586A1 Microwaveable and oven-bakable coated food products
08/2005
08/31/2005EP1567015A1 Microwavable food product
08/25/2005WO2005077194A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
08/25/2005WO2005077193A1 Shelf-stable sweet fermented doughs
08/25/2005WO2005077192A1 A method of preparing a bread dough or part baked bread
08/25/2005WO2005076741A2 Vegetable dough, a process for its production and vegetable bakery products made therewith
08/25/2005CA2556740A1 A method of preparing a bread dough or part baked bread
08/25/2005CA2556260A1 Vegetable dough, a process for its production and vegetable bakery products made therewith
08/24/2005CN1658761A Frozen microwaveable bakery products
08/17/2005EP1562433A1 Dough composition and method of baking yeast-fermented frozen bread products
08/11/2005US20050175743 Individually packaged sized serving portion of pizza; crust is easily cooked, handled by a consumer; no contact between consumer and the filling during preparation and consumption
08/10/2005EP1560494A1 Scored savory dough with toppings or fillings
08/04/2005WO2005070217A1 Self-rising dough-containing food product
08/04/2005DE102004002333A1 Pre-dough mixture, for sourdough and yeast dough, is composed of cereal flour with water and/or milk and yeast and an enzyme baking agent and/or amylolytic active products
08/03/2005EP1559322A1 Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids
07/2005
07/28/2005WO2005067720A1 Batter mix containing modified starch
07/28/2005US20050163885 Dough improver
07/21/2005WO2005065459A1 Shelf-stable sweet goods dough
07/21/2005US20050158439 Comprises flour, water, yeast, and sodium aluminum phosphate; for production of rolls and breadsticks
07/20/2005EP1553838A1 Flour treatment method
07/19/2005US6919098 Scoopable dough and products resulting therefrom
07/19/2005US6919097 Food products which can serve as a snack or other ready-to-eat lunch product
07/14/2005WO2005063026A1 Finger millet bread formulation and a process for preparing the same
07/14/2005US20050153016 Dough composition
07/14/2005US20050153015 baked goods produced by fermentation of dough comprising rice starches, gluten, and oligosaccharides
07/13/2005CN1638644A Process for producing fermented breads comprising rice flour as the main component
07/12/2005CA2179308C Ready-to-bake doughs
07/07/2005US20050147732 Method for preparing a food product comprising texturizers
07/07/2005US20050147714 Dough composition
07/06/2005CN1635836A Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
06/2005
06/30/2005CA2549045A1 Food additives, foods and methods of making foods
06/29/2005EP1547759A1 Polymer-based casing for sausages
06/29/2005EP1283678B1 Storable dough precursor, method for production and use thereof
06/28/2005CA2216550C Bakery fat composition
06/23/2005US20050136167 Frozen microwaveable bakery products
06/22/2005EP1285193B1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes
06/16/2005WO2005053411A1 Manufacture of coated food products
06/16/2005US20050129823 Baked goods; extrusion food product ; replacement of flour with starch and gluten which resists amylase degradation; using mixture of wheat protein isolate
06/16/2005US20050129821 Unproofed frozen dough compositions and methods
06/16/2005US20050126632 Beverage modification system
06/16/2005DE10353048A1 Gefrorener Rührkuchenteig Frozen Rührkuchenteig
06/14/2005US6905720 Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
06/14/2005US6905719 Shelf-stable, bakeable savory cheese product and process for preparing it
06/02/2005US20050118373 Multilayer structures, packages, and methods of making multilayer structures
05/2005
05/26/2005WO2005046347A2 Composition and method for making high-protein and low-carbohydrate food products
05/26/2005WO2005046337A1 Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
05/26/2005WO2005046335A1 Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
05/26/2005US20050112272 Indigestible starch hydrolyzate such as octenyl succinic anhydride modified starch or ethylene oxide- or propylene oxide modified starch; bulk sweetener; and emulsifier; sugar-free sponge cake; high fiber; dietetics
05/26/2005CA2488467A1 A non-sheeted freezer to oven dough with a simplified leavening system
05/25/2005EP1532862A2 Refrigerable extended shelf-life liquid batter and method for its production
05/19/2005DE10349048A1 Ready meal is a dehydrated foodstuff, within a film bag, to be reconstituted by added liquid and mixed by squeezing the bag which can be boiled or cooked in a conventional or microwave oven
05/18/2005EP1530904A1 Frozen pound cake
05/18/2005EP1530423A2 Food base for fritters, method for the production thereof, and uses thereof
05/18/2005EP1404182A4 Pre-proofed freezer-to-oven dough compositions, and methods
05/12/2005WO2005041673A2 Ready-to-bake dough and integrated baking sheet
05/10/2005CA2104914C Sweet baked goods containing potato fiber
04/2005
04/28/2005US20050089624 Resistant starch with cooking properties similar to untreated starch
04/27/2005EP1227728B1 Freezer-to-oven dough products
04/26/2005US6884448 Cooking in microwave oven
04/26/2005US6884443 Metabolizing a portion of yeast of the total dough to produce bubbles in a developed dough matrix; freezing and baking without thawing; maintaining the bubbles and non-metabolized yeast throughout freezing; baking without thawing
04/21/2005WO2005034636A1 Cake mixture
04/21/2005WO2004105494A3 Liquid dough conditioner
04/21/2005US20050084586 Wherein oil separates batter and leavening agent (sodium bicarbonate) while in storage container, and agitation creates admixture
04/21/2005US20050084585 Reduced fat and caloric value with little effect on taste and texture; pancakes
04/21/2005US20050084584 Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
04/21/2005US20050084583 Pancake bottle
04/21/2005US20050084570 Ready-to-bake dough and integrated baking sheet
04/19/2005US6881431 Hot dags or hamburger inserted in baked goods; microwavable heating
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