| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 07/18/2012 | CN102595911A Meal substitute in form of bread-type cooked food and a spread-type condiment |
| 07/17/2012 | CA2525673C Packaged dough product in flexible package, and related methods |
| 07/17/2012 | CA2522511C Preparation of liquid dough |
| 07/12/2012 | US20120177798 Omega-3 Fatty Acid Enriched Shortenings and Nut Butters |
| 07/12/2012 | US20120177780 Method for improving bread-making properties of rice flour bread dough |
| 07/11/2012 | EP2473603A1 Baking enzyme composition as ssl replacer |
| 07/11/2012 | CN102550619A Automatic filling device for bicolor cake forming boxes |
| 07/05/2012 | US20120171347 Food precursor composition method for its production and uses thereof |
| 07/04/2012 | EP2470025A2 Active ingredient delivery system |
| 07/04/2012 | CN202286063U 一种喷浆式薄饼成型机的离合机构 One kind of pizza shotcrete machine clutch mechanism |
| 07/04/2012 | CN102549150A Baking enzyme composition as SSL replacer |
| 06/28/2012 | US20120164272 Baking enzyme composition as ssl replacer |
| 06/28/2012 | US20120164271 Auxillary enzyme for yeast, enzyme dough, brewing dough and bread, bun, steamed roll, bagel, method for brewing xiao ban enzyme |
| 06/27/2012 | EP2468103A1 Steamed cake donut |
| 06/27/2012 | EP2467025A2 Method for producing a pizza dough base |
| 06/27/2012 | EP2467024A1 Fermented bakery dough tolerant to proofing |
| 06/21/2012 | US20120156328 Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases |
| 06/20/2012 | EP2157871B1 Nutritious fabricated snack products |
| 06/14/2012 | US20120148720 Non-fermented stuffed pancake mix composition and method for making a stuffed pancake using the same |
| 06/07/2012 | WO2012074575A1 Bread product and method |
| 06/07/2012 | WO2012072778A1 Pre-dosed sachet for bakery preparation |
| 06/07/2012 | US20120141647 Batter mix composition with reduced oil absorption |
| 06/07/2012 | US20120141631 Fermented bakery dough tolerant to proofing |
| 06/07/2012 | CA2819605A1 Bread product and method |
| 06/06/2012 | EP2460416A1 Batter-like compositions containing setting agent and methods of preparing and using same |
| 06/06/2012 | EP2180792B1 Steamed cake donut |
| 05/31/2012 | US20120135128 Process for the production of refined whole wheat flour with low coloration |
| 05/29/2012 | US8187649 Packaged, non-developed dough product in low pressure package, and related compositions and methods |
| 05/29/2012 | US8187648 Packaged, developed dough production in low pressure package, and related methods |
| 05/29/2012 | US8187646 Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems |
| 05/24/2012 | WO2012066961A1 Composition containing sodium stearoyl lactylate |
| 05/24/2012 | US20120128851 Novel microalgal food compositions |
| 05/24/2012 | US20120128828 Novel process for enzymatic acrylamide reduction in food products |
| 05/24/2012 | US20120128820 Freezer-to-Oven Dough Products and Methods of Preparation |
| 05/22/2012 | CA2534733C High-fibre bread and bread improver compositions |
| 05/17/2012 | US20120121621 Synergistic prebiotic compositions |
| 05/15/2012 | CA2662369C Enzymatic dough conditioner and flavor improver for bakery products |
| 05/12/2012 | CA2757787A1 Allergen-free compositions |
| 05/08/2012 | US8173187 Assembly for presenting and preparing a puffed composition |
| 05/03/2012 | WO2012055887A1 Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof |
| 05/03/2012 | CA2813840A1 Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof |
| 05/02/2012 | CN102428989A Flour paste capable of being fried to gold netting and preparation method for food gold netting |
| 05/01/2012 | US8168248 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix |
| 05/01/2012 | CA2468219C Packaged, non-developed dough product in low pressure package, and related compositions and methods |
| 04/26/2012 | US20120100265 Package for Browning and Crisping Dough-Based Foods in a Microwave Oven |
| 04/26/2012 | US20120100250 Carbohydrate Oxidases |
| 04/24/2012 | CA2557580C Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute |
| 04/19/2012 | WO2012049233A1 Stretch and bake food item tray |
| 04/19/2012 | WO2012016022A4 Package with closure, aperture, and insert |
| 04/19/2012 | US20120095595 Process of making cereal, pulse and lentil admixture |
| 04/19/2012 | CA2813532A1 Stretch and bake food item tray |
| 04/17/2012 | CA2485260C Dough compositions and related methods |
| 04/03/2012 | US8147893 Refrigerator stable pressurized baking batter |
| 03/29/2012 | US20120076909 Gluten-free vegan emulsification and texturization process |
| 03/29/2012 | US20120076892 Process for encapsulating an active ingredient |
| 03/21/2012 | EP2429303A1 Compositions rich in arabinoxylan oligosaccharides |
| 03/15/2012 | WO2012032372A1 Bread mix comprising nixtamalized corn flour |
| 03/15/2012 | US20120064195 Shortening particle compositions and dough products made therefrom |
| 03/15/2012 | US20120064193 Shortening particle compositions and products made therefrom |
| 03/13/2012 | US8133517 Deaerated packaged frozen sushi, process for producing the same and method of cooking |
| 03/08/2012 | US20120058222 Use |
| 03/01/2012 | US20120052179 Croissant Dough, and a Method and Machine for Forming That Dough |
| 03/01/2012 | US20120052157 Dry psyllium husk incorporated dough products and method of preparation thereof |
| 02/23/2012 | WO2011139906A3 Gluten-free vegan emulsification and texturization process |
| 02/21/2012 | US8119174 Low sugar presweetened dry coated cereals and method of preparation |
| 02/16/2012 | WO2012019974A1 A wheat flour composition |
| 02/16/2012 | US20120040069 Machine and method for controlling the temperature of dough |
| 02/14/2012 | US8115087 Wheat with altered branching enzyme activity and starch and starch containing products derived therefrom |
| 02/14/2012 | US8114452 Deaerated packaged frozen sushi, process for producing the same and method of cooking |
| 02/09/2012 | US20120034340 Food composition and related methods for fried gnocco |
| 02/09/2012 | US20120034339 Process of microbic biotechnology for completely degrading gluten in flours |
| 02/02/2012 | WO2012016022A1 Package with closure, aperture, and insert |
| 02/02/2012 | US20120028306 Polypeptides with xylanase activity |
| 02/02/2012 | US20120027894 Lignan flax seed cakes |
| 02/02/2012 | US20120027890 Method for the production of maize proteins and use of said proteins for the production of gluten-free bakery products and pasta |
| 02/02/2012 | US20120027886 Steamed cake donut |
| 02/02/2012 | CA2807090A1 Package with closure, aperture, and insert |
| 01/18/2012 | CN102325455A Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
| 01/18/2012 | CN102318653A Automatic cake foam maker |
| 01/12/2012 | US20120009299 Microwavable frozen cookie dough |
| 01/11/2012 | EP1755727B1 Transmission for a remote catheterization system |
| 01/05/2012 | WO2012003058A1 Bread product and method |
| 01/04/2012 | EP2401919A2 Dough composition comprising rye flour and gluten and rye flour bakery product |
| 12/25/2011 | CA2716454A1 Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same |
| 12/21/2011 | EP2025239B1 Stick shaped snack and process for producing the same |
| 12/21/2011 | EP1633195B1 Liquid dough conditioner |
| 12/15/2011 | WO2011156010A1 Pan release compositions for preparation of long shelf life, bakery products |
| 12/15/2011 | US20110305802 Breading and batter systems and methods to prepare and use the same |
| 12/15/2011 | CA2801290A1 Pan release compositions for preparation of long shelf life, bakery products |
| 12/07/2011 | CN101119636B 酸酵种制备中的至少6种乳酸细菌和/或双歧杆菌的混合物 The mixture was prepared in the yeast species of acid of at least six kinds of lactic acid bacteria and / or bifidobacteria |
| 12/01/2011 | US20110293788 Process for Making Enzyme-Resistant Starch for Reduced-Calorie Flour Replacer |
| 11/30/2011 | EP2285225B1 Novel method for preparing ready-to-bake frozen doughs |
| 11/30/2011 | EP1643841B1 High-protein, low-carbohydrate bakery products |
| 11/17/2011 | US20110280998 Compartment container including a secondary reservoir package |
| 11/17/2011 | US20110280997 Refrigerator-stable pancake & waffle batter in a pressurized can |
| 11/15/2011 | CA2474899C Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products |
| 11/10/2011 | WO2011139906A2 Gluten-free vegan emulsification and texturization process |
| 11/03/2011 | WO2011068902A3 Sandwich and method for forming |
| 11/03/2011 | US20110268857 Devices and methods of facilitating cooking and ironing using vibration pulses |
| 11/02/2011 | EP2381790A1 Mixed crystals, method for the production thereof and use thereof in the production of baked goods |