| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 04/19/2005 | US6881429 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so |
| 04/14/2005 | WO2005032260A1 Pre-dough concentrate for wheaten bread and mixed flour bread |
| 04/14/2005 | WO2004105495A3 Bread premix and bread produced utilizing same |
| 04/13/2005 | EP1521531A2 Dough composition and method for making tortillas |
| 04/07/2005 | WO2005029967A1 Bulking agents for baked goods |
| 04/07/2005 | CA2539939A1 Bulking agents for baked goods |
| 04/06/2005 | EP1204326B1 Liquid bread improving composition |
| 04/06/2005 | EP0687144B2 Yeast-leavened refrigerated dough products |
| 03/29/2005 | CA2308556C Soft fully baked breadsticks |
| 03/24/2005 | WO2005025327A2 Resistant starch with cooking properties similar to untreated starch |
| 03/24/2005 | WO2005025318A2 Leavened dough that withstands deep freezing, and method for the production thereof |
| 03/24/2005 | WO2005016010B1 High protein, reduced-carbohydrate bakery and other food products |
| 03/24/2005 | CA2538616A1 Leavened dough that withstands deep freezing, and method for the production thereof |
| 03/24/2005 | CA2537542A1 Resistant starch with cooking properties similar to untreated starch |
| 03/23/2005 | CN1193670C 蛋糕糊充填机器 Cake batter filling machine |
| 03/17/2005 | WO2005023008A1 A method of baking frozen dough pieces |
| 03/17/2005 | WO2005023007A1 High-fibre bread and bread improver compositions |
| 03/17/2005 | CA2538681A1 A method of baking frozen dough pieces |
| 03/10/2005 | US20050053715 Rice flour compositions |
| 03/08/2005 | US6863917 Ready-to-use food product |
| 03/03/2005 | WO2005018339A2 Method for reducing acrylamide levels in food products and food products produced thereby |
| 03/03/2005 | WO2004095933A3 Dough that browns, raises and forms a tender bread crust under the influence of microwave energy |
| 02/24/2005 | WO2005016010A1 High protein, reduced-carbohydrate bakery and other food products |
| 02/24/2005 | WO2005016008A1 Compositions and methods relating to freezer-to-oven doughs |
| 02/24/2005 | WO2005016007A1 Protein enhanced low carbohydrate snack food |
| 02/24/2005 | WO2005016004A2 High-protein, low-carbohydrate bakery products |
| 02/24/2005 | DE10332200A1 Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells |
| 02/24/2005 | CA2532617A1 High-protein, low-carbohydrate bakery products |
| 02/23/2005 | EP1507457A1 Pre-dough concentrate for yeast-raised baked goods |
| 02/17/2005 | WO2005013719A1 Rice flour compositions |
| 02/17/2005 | US20050037125 Containing mixture of proteins; dietetics |
| 02/17/2005 | US20050037124 does not require the use of gas impermeable packaging, modified headspaces, and/or alcohols or polyols at amounts that are microbiologically effective at the water activity and pH of the dough or batter; pH less than or equal to about 4.5; comprises food grade organic acid; acid-base leavening |
| 02/17/2005 | US20050037123 Method for reducing acrylamide levels in food products and food products produced thereby |
| 02/10/2005 | US20050031773 Protein wafer; mixing protein and starch slurry; baking |
| 02/10/2005 | US20050031763 Liquid bread improver, the use and the process for producing thereof |
| 02/10/2005 | US20050031756 High-protein, reduced-carbohydrate bread and other food products |
| 02/10/2005 | US20050031755 Containing mixture of proteins; dietetics |
| 02/10/2005 | US20050031754 High-protein, reduced-carbohydrated flat bakery and other food products |
| 02/10/2005 | US20050031733 Compositions and methods relating to freezer-to-oven doughs |
| 02/09/2005 | EP1503628A1 Frozen microwaveable bakery products |
| 02/09/2005 | CN1188043C Process for making food product with impermeable surface and low-fat content and the same food |
| 02/08/2005 | US6852347 Temporary impervious barrier |
| 02/03/2005 | WO2005009136A1 Pre-dough concentrate for baked products totally- or partly-risen with yeast |
| 02/01/2005 | CA2247810C Improved bagels made from frozen bagel shapes |
| 01/25/2005 | US6846506 Mixture of soybean grit and gluten; baked goods |
| 01/20/2005 | US20050013900 High-protein, low-carbohydrate bakery products |
| 01/13/2005 | US20050008748 Frozen foods; mixture containing egg whites, carbohydrates and binder |
| 01/11/2005 | CA2261193C Dehydrated potato flakes |
| 01/06/2005 | US20050003066 Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate |
| 12/30/2004 | US20040265438 A kit contains the prepared ready-to-eat pizza; can be nested so as to reduce the volume requirements in the kit; hermetically sealed; shelf life |
| 12/23/2004 | WO2004110155A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/23/2004 | CA2525775A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/16/2004 | WO2004107866A1 Preparation of liquid dough |
| 12/09/2004 | WO2004105496A1 Packaged dough product in flexible package, and related methods |
| 12/09/2004 | WO2004105495A2 Bread premix and bread produced utilizing same |
| 12/09/2004 | WO2004105494A2 Liquid dough conditioner |
| 12/09/2004 | WO2004080800A3 Multilayer structures, packages, and methods of making multilayer structures |
| 12/09/2004 | US20040247758 Food product |
| 12/08/2004 | EP1483968A1 Preparation of batter |
| 12/02/2004 | US20040241292 Dough composition in a flexible film unvented package containing less than 10% headspace and having an internal pressure less than 10 psig.; dough can proof and expand without stretching the flexible package and without the need for substantial headspace |
| 12/02/2004 | US20040241283 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/01/2004 | EP1481590A1 Process for producing fermented bread comprising rice flour as the main component |
| 11/30/2004 | US6824807 Chemical leavener system comprising acidulant precursors |
| 11/25/2004 | WO2004032634A3 Compositions and processes for making high soy protein-containing bakery products |
| 11/17/2004 | EP1477065A1 A method of preparing proved dough pieces and products obtainable therefrom |
| 11/11/2004 | WO2004095933A2 Dough that browns, raises and forms a tender bread crust under the influence of microwave energy |
| 11/04/2004 | WO2004093564A2 Particulate-based ingredient delivery system |
| 11/04/2004 | WO2004093551A1 Dough made with encapsulated soda |
| 11/04/2004 | US20040219272 a portion of the flour being wheat flour and a portion of the flour being flour selected from barley flour, oat flour and a mixture of the same to provide sufficient moisture scavenging; yeastless dough |
| 11/04/2004 | CA2522825A1 Particulate-based ingredient delivery system |
| 11/04/2004 | CA2522716A1 Dough made with encapsulated soda |
| 11/03/2004 | EP1051083B1 Low-browning crumb |
| 10/28/2004 | US20040213883 Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
| 10/21/2004 | US20040208970 contains rolled dough comprising dual leavening system, with cinnamon smear, which expands during baking from raw frozen state |
| 10/21/2004 | US20040208957 refrigerator storage stability; interior does not brown during baking |
| 10/14/2004 | WO2004086870A1 Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum |
| 10/12/2004 | US6803067 Method of preparing and using a scoopable dough product |
| 10/08/2004 | CA2455132A1 Cake in a can kit |
| 10/07/2004 | WO2004084639A1 A synergistic mix comprising ascorbic acid and enzymes |
| 10/07/2004 | US20040197454 which is sealed via extrusion through die, and abraded via cutter; improved crispiness and aesthetic quality upon baking; for preparing rolls, biscuits, and buns |
| 09/30/2004 | US20040191387 Emulsifier composition for cakes and a method of making improved quality cakes thereof |
| 09/30/2004 | US20040191362 Synergistic improver mix |
| 09/28/2004 | US6797310 A combination of peanut ingredients comprising peanut flour, peanut butter, peanut chunks, peanut oil and peanut extract oil and a flour-based pancake mixture |
| 09/23/2004 | WO2004080800A2 Multilayer structures, packages, and methods of making multilayer structures |
| 09/23/2004 | WO2004080187A1 A sour dough, the use thereof and bakery products produced from the same |
| 09/23/2004 | CA2518463A1 Multilayer structures, packages, and methods of making multilayer structures |
| 09/16/2004 | US20040180127 Food product |
| 09/15/2004 | EP1331852A4 Inert-gas based leavened dough system |
| 09/15/2004 | EP1331851A4 Inert-gas based unleavened dough system |
| 09/14/2004 | US6790467 Instant baked goods from dough surrounding the filling which is sized and configured to be shorter in distance vertically from the bottom to the top than horizontally between the side portions; cookies; muffins; refrigeration; frozen foods |
| 09/09/2004 | US20040175464 Multilayer structures, packages, and methods of making multilayer structures |
| 09/07/2004 | US6787175 Process for preparing a storage stable premixed batter |
| 09/02/2004 | WO2004073417A1 Food product and method for the manufacture thereof |
| 08/31/2004 | US6783782 Grooved freezer-to-oven pizza crust |
| 08/26/2004 | US20040166218 Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut |
| 08/19/2004 | WO2004068967A1 Dough compositions comprising encapsulated organic acid and natural antimicrobial agent |
| 08/19/2004 | US20040161518 Method for making breads |
| 08/19/2004 | DE102004003927A1 Verfahren für das Backen von Brot in einem Ofen sowie von einem Teigstück, das entsprechend dem nachfolgenden Verfahren verarbeitet wird A method of baking bread in an oven and of a piece of dough which is processed according to the following method |
| 08/12/2004 | US20040156964 Reuse of dough; forming batter with catalyst; cooling; storage; using mixture of dexrose, sugars,wheat gluten, enzymes and carrier |
| 08/12/2004 | US20040156954 pre-cooked dough comprising flour, water, and corn meal dispersed within said dough; and b) filling comprising crispness maintenance agent, wherein said crispness maintenance agent comprises bread crumbs having an average particle size |