| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 05/01/2002 | CN1083695C Assembly contg. dough and process for its preparation |
| 04/25/2002 | WO2002032229A1 Method for producing a dough-based product |
| 04/17/2002 | EP0831709B1 Ice resistant frozen dough |
| 04/16/2002 | US6372272 Cake in a can kit |
| 04/11/2002 | US20020041924 Acidic component (fruit and/or fruit juice) reacts with baking soda to leaven cake |
| 04/10/2002 | EP1195092A1 Process for preparing cereal products |
| 04/04/2002 | WO2001089307A3 Storable dough precursor, method for production and use thereof |
| 04/04/2002 | CA2358139A1 Microwaveable pizza crust |
| 03/21/2002 | US20020034572 Ready-to-bake refigererated sweet dough |
| 03/14/2002 | WO2002020730A2 Manganese lipoxygenase |
| 03/14/2002 | WO2002019829A2 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough |
| 03/14/2002 | DE10121857A1 Biskuitkuchen-Vormischung und Verfahren zur Biskuitkuchenherstellung unter Verwendung der Vormischung Sponge cake premix and process for sponge cake production using the premix |
| 03/14/2002 | CA2419577A1 Manganese lipoxygenase |
| 03/07/2002 | WO2002017728A2 Frozen food product with topping |
| 03/07/2002 | WO2002017727A1 Folded pie dough |
| 03/05/2002 | US6352733 Enzyme-resistant starch for reduced-calorie flour replacer |
| 03/05/2002 | US6352732 Method of preparing coated low-fat and fat free-snack food |
| 02/27/2002 | EP1181868A2 Microwave heatable sandwich |
| 02/27/2002 | EP1181867A2 Granulated bread improver for the preparation of bakery products |
| 02/21/2002 | WO2002013626A1 Mineral-enhanced bakery products |
| 02/21/2002 | CA2419662A1 Mineral-enhanced bakery products |
| 02/14/2002 | WO2002011544A1 Ready-to-use food product |
| 02/14/2002 | WO2001045515A3 Method for preparing bakery products such as croissants and the like |
| 02/12/2002 | CA2215983C Method for preparing savoury or sweet foods such as pizzas, pies and the like from baked pastry and a sauce and/or a topping and/or condiments |
| 01/03/2002 | US20020001655 Scoopable dough and products resulting therefrom |
| 01/03/2002 | US20020001646 Cake and icing mix in decorative can |
| 12/27/2001 | US20010055638 Cooking in microwave oven |
| 12/27/2001 | US20010055634 Process for producing bread |
| 12/20/2001 | US20010053401 Method of preparing coated low fat and fat free snack food |
| 12/13/2001 | WO2001093686A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 12/13/2001 | CA2411052A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 12/12/2001 | EP1161874A2 Method for preparing deep frozen dough on the basis of pre-prepared ingredients |
| 12/12/2001 | EP0929225B1 Method of preparing dough |
| 12/06/2001 | DE10025654A1 Lagerstabiler Vorteig, ein Verfahren zu seiner Herstellung und seine Verwendung A storage-stable pre-dough, a process for its preparation and its use |
| 12/06/2001 | DE10025376A1 Optimiertes Weizenmehl Optimized wheat flour |
| 12/05/2001 | EP0929224B1 Method of preparing dough |
| 12/04/2001 | US6326048 Kneading wheat flour with electrolyzed water; improved quality, smoothness, dispersion, elasticity, smell, thickness and softness |
| 11/29/2001 | WO2001089307A2 Storable dough precursor, method for production and use thereof |
| 11/29/2001 | WO2001089306A1 Optimized wheat flour |
| 11/28/2001 | CN1323530A Premixed component for producing light cake, and method for making said cake |
| 11/27/2001 | US6322830 Ready-to-bake, shelf-stable cake dough and process for its manufacture |
| 11/22/2001 | US20010043978 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 11/22/2001 | US20010043970 Sugar wafers |
| 11/21/2001 | EP1154695A1 Betaine and bakery products |
| 11/20/2001 | US6319536 Process for making a canned ground meat |
| 11/14/2001 | EP1154015A2 Yeast and process for producing bread |
| 11/06/2001 | US6312747 Process for making dehydrated potato flakes |
| 11/06/2001 | US6312743 A ready-for-use cookie dough which can be preserved in the refrigerator. |
| 11/01/2001 | WO2001080653A1 Method for baking flour containing products in tubular cellulose film and resulting product |
| 11/01/2001 | US20010036498 Method for making cookies |
| 10/31/2001 | CN1319340A Pizze capable of prepared by microwave oven |
| 10/25/2001 | WO2001079741A1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes |
| 10/25/2001 | WO2001078514A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 10/24/2001 | EP0831710B1 Refrigerated dough packaging system |
| 10/24/2001 | EP0692937B1 Human food product derived from cereal grains and process |
| 10/17/2001 | EP1145638A1 Packaged dough product |
| 10/17/2001 | EP1145637A1 Baking improver comprising a cereal protein partial decomposition product and an enzyme |
| 10/17/2001 | EP1143811A1 Food particulate |
| 10/17/2001 | EP1143801A1 Method of preparing a powder mixture |
| 10/03/2001 | CN1315833A Sugar wafers |
| 09/27/2001 | US20010024673 Low temperature, high moisture |
| 09/20/2001 | WO2001067872A1 Dough and container combination and method for making same |
| 09/20/2001 | WO2001067870A1 Scoopable dough and products resulting thereform |
| 09/20/2001 | DE10011397A1 Cereal flour-based baking mixture for preparing fresh baked bread or rolls, containing combination of enzyme-containing baking agent and chemical leavening agent, giving high quality product in reduced time |
| 09/20/2001 | CA2402476A1 Dough and container combination and method for making same |
| 09/18/2001 | US6291005 Having a viscosity of at least approximately 500 mpas-1 and a water activity of equal to or less than 0.94. |
| 09/06/2001 | US20010019734 Baked goods; mixture of soybean grits and gluten |
| 09/04/2001 | US6284295 Ready to bake refrigerated cookie dough |
| 09/04/2001 | CA2275428C Cake or bread product comprising multiple doughs; apparatus and method for manufacturing same |
| 08/28/2001 | US6280783 Dough from mixture of flour, sugar, leavening and fats in sheets |
| 08/28/2001 | US6280782 Non-emulsion based, moisture containing fillings for dough products |
| 08/08/2001 | EP1121859A2 Cereal-based products for cooking at low temperature |
| 08/08/2001 | CN1307450A Dough composition for producing low-fat and fat-free snacks |
| 08/04/2001 | CA2333227A1 Improved low temperature cooking cereal-based products |
| 08/02/2001 | US20010010830 Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor |
| 07/17/2001 | US6261613 Capsules containing lipid exterior and leavening core |
| 07/05/2001 | US20010006691 Hard and soft wheat flours, dextrose, soybean oil, nonfat dry milk or milk replacement, fermented flavor, a gum blend, vital wheat gluten, distilled monoglycerides, an enzyme blend, konjac flour, and methyl cellulose |
| 07/04/2001 | EP1111998A1 Sugar wafers |
| 07/04/2001 | EP0814676B1 Batter composition |
| 06/28/2001 | WO2001045515A2 Method for preparing bakery products such as croissants and the like |
| 06/21/2001 | US20010004465 Cereal flour dough sheet-derived food and production process thereof |
| 06/19/2001 | US6248388 Edible laminated dough and edible lamination dispersion therefor |
| 06/17/2001 | CA2329038A1 Cereal flour dough sheet-derived food and production process thereof |
| 06/13/2001 | EP1106069A1 Process for making a baked alveolar food product |
| 06/05/2001 | US6242024 Dough and leavening in sealed package |
| 05/31/2001 | US20010002270 Refrigerated dough packaging system |
| 05/23/2001 | EP1100339A1 A dough composition for producing low-fat and fat-free snacks |
| 05/23/2001 | EP1100338A1 Process and formulation for a chemically leavened dough or bakery product |
| 05/22/2001 | US6235334 No fat, no cholesterol cake and process of making the same |
| 05/22/2001 | US6235333 Process for preparing potato-based, fried snacks |
| 05/17/2001 | WO2001033968A1 Non-emulsion based, moisture containing fillings for dough products |
| 05/10/2001 | WO2001032023A1 Freezer-to-oven dough products |
| 05/08/2001 | US6228403 Shelf stable brownie batter article and method of preparation |
| 05/02/2001 | EP1094977A1 Method for making a baking product |
| 05/01/2001 | US6224925 Shelf stable brownie batter article and method of preparation |
| 05/01/2001 | US6224924 Shelf stable batter article and method of preparation |
| 05/01/2001 | US6224921 Dietetics |
| 04/18/2001 | CN1291864A Crisping batter and crisping batter-coated food product |
| 04/17/2001 | US6217930 Betaine and bakery products |
| 04/17/2001 | US6217929 Spoonable, low water activity batters |