| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 02/24/2011 | WO2011020965A2 Method for producing a pizza dough base |
| 02/24/2011 | US20110045146 Gluten free and/or dairy free cookie dough |
| 02/24/2011 | US20110045129 Plant Extracts as Additives for Yeast Raised Baked Goods |
| 02/23/2011 | EP2287296A1 Lipolytic enzyme |
| 02/23/2011 | EP2286673A2 Pasta compositions comprising encaspulated organic acid |
| 02/23/2011 | EP2285225A1 Novel method for preparing ready-to-bake frozen doughs |
| 02/23/2011 | EP1827115B1 Method of preparing a baked or fried product from leavened dough |
| 02/23/2011 | EP1361796B1 Starter preparation for producing bread and bakery products |
| 02/12/2011 | CA2712650A1 Intermediate moisture shelf stable baked goods |
| 02/10/2011 | US20110033574 Novel method for preparing ready-to-bake frozen doughs |
| 02/09/2011 | EP2281878A1 Lipolytic enzyme |
| 02/03/2011 | US20110027415 Flexible depositing system |
| 02/02/2011 | EP2278884A1 Compositions used to make dough, and related methods of making and using |
| 02/02/2011 | CN1968610B Method of producing frozen dough, and related products |
| 02/01/2011 | CA2404239C Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/25/2011 | CA2428427C Refrigerable extended shelf-life liquid batter and method for its production |
| 01/20/2011 | US20110014345 Use of Alternan as a Thickening Agent and Thickening Agent Compositions Containing Alternan and Another Thickening Agent |
| 01/19/2011 | EP1729587B1 Microwaveable and oven-bakable coated food products |
| 01/19/2011 | CN101951787A Laminated baked snack bar |
| 01/18/2011 | CA2650928C System and method for preparing naan bread |
| 01/18/2011 | CA2441317C Method of extruding bread dough and products thereof |
| 01/13/2011 | WO2011005656A1 Automated ready-to-cook wonton production apparatus, system, and method |
| 01/13/2011 | US20110008494 Production of baked snack chips with irregular shape having notched edges |
| 01/13/2011 | US20110008491 Dough composition |
| 01/13/2011 | US20110008490 Dough compositions having a moisture barrier, and related methods |
| 01/12/2011 | EP2272370A1 Refrigerated dough and product in low pressure container |
| 01/12/2011 | EP2271220A1 Dough with fructan and fructan-degrading enzyme |
| 01/06/2011 | WO2011003011A1 Light glaze for popcorn |
| 01/06/2011 | US20110003049 Soybean variety a1016054 |
| 01/06/2011 | US20110003031 Preparation of dough or baked product |
| 01/06/2011 | CA2767038A1 Light glaze for popcorn |
| 12/29/2010 | EP2266404A1 Baked products |
| 12/29/2010 | CN101932246A Mix for bakery food |
| 12/23/2010 | US20100323061 Enzymes for starch processing |
| 12/16/2010 | WO2010144363A1 Moisture-retaining baked goods |
| 12/09/2010 | US20100310749 Moisture-retaining baked goods |
| 12/09/2010 | US20100310747 Gluten-Free Bakery Products |
| 12/09/2010 | US20100310746 Aqueous foams, food products and a method of producing same |
| 12/09/2010 | US20100310732 Pressure packaged dough products |
| 12/09/2010 | US20100310728 Encapsulated omega-3 fatty acids for baked goods production |
| 12/08/2010 | EP2258199A1 Mix for bakery food |
| 12/07/2010 | CA2355014C Shelf-stable ready to use edible dough |
| 12/01/2010 | EP2255663A2 High fiber and high protein baked goods production |
| 11/30/2010 | CA2435746C Food coating |
| 11/30/2010 | CA2421396C Sweet dough tray |
| 11/25/2010 | US20100297325 Egg Products Containing Microalgae |
| 11/25/2010 | US20100297324 Powder composition of korean panake using rice powder |
| 11/25/2010 | US20100297310 Tray including a flow restricting element for food products |
| 11/25/2010 | US20100297307 Microwavable cookie dough and packaging therefor |
| 11/24/2010 | CN201640289U Cake paste injection machine |
| 11/24/2010 | CN201640288U Double-row batter injection device used for cake batter injector |
| 11/24/2010 | CN201640287U Paste injecting cylinder for cake paste injecting machine |
| 11/24/2010 | CN101896071A Process for producing bakery product |
| 11/18/2010 | US20100291272 Methods for reducing oil uptake of fried foods |
| 11/18/2010 | US20100291265 Baking composition |
| 11/18/2010 | US20100291263 method of preparing a low sodium flour-based dough with improved handling properties |
| 11/11/2010 | US20100285198 Sponge cake |
| 11/11/2010 | US20100285196 Method for preparing puffed cakes using a rotary cooker |
| 11/11/2010 | US20100285174 Focaccia bread and recipe |
| 11/10/2010 | EP2247192A1 Batter and method for preparing a pasta |
| 11/10/2010 | EP2247188A1 Microwavable cookie dough and packaging therefor |
| 11/09/2010 | CA2370410C Shelf-stable, bakeable savory cheese product and process for preparing it |
| 11/03/2010 | EP2244585A1 Crisp, filled foods and methods related thereto |
| 10/28/2010 | WO2010072753A3 Soy bread and baking mixture for soy bread |
| 10/28/2010 | US20100272876 Wheat variety msu line e0028 |
| 10/28/2010 | US20100272871 Coating composition and process for baked products to impart the attributes of fried products |
| 10/27/2010 | EP2242705A1 Dough and dough product packaging configurations |
| 10/21/2010 | US20100266733 Pizza and tray combination and methods |
| 10/19/2010 | US7815952 Process for producing fermented breads comprising rice flour as the main component |
| 10/12/2010 | CA2527981C Aqueous stabilization of liquid dough conditioning composition |
| 10/07/2010 | US20100255172 High-Protein, Reduced-Carbohydrate Bakery And Other Food Products |
| 10/07/2010 | US20100255161 Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof |
| 09/30/2010 | US20100247731 Fresh pasta and process for the preparation thereof |
| 09/29/2010 | EP2233007A2 Developed dough product in moderately-pressurized package, and related methods |
| 09/29/2010 | EP2230921A1 Chemically leavened dough compositions and related methods, involving low temperatue inactive yeast |
| 09/29/2010 | CN1832689B Rice flour compositions |
| 09/29/2010 | CN101843270A Bulking agents for baked goods |
| 09/23/2010 | US20100239737 Dietary fiber-containing composition for bread-making, bread and method of production thereof |
| 09/15/2010 | CN1745642B Instant cheese powder and preparation thereof |
| 09/14/2010 | US7794769 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose |
| 09/02/2010 | US20100221381 Methods for producing an alginate crosslink coating of a wet ingredient |
| 09/01/2010 | CN101821380A Novel baker's yeast strains |
| 08/26/2010 | US20100215826 Snack Cracker and Method for Making Same |
| 08/26/2010 | US20100215805 Barrier-coated ingredient for ready-to-bake cookie dough |
| 08/26/2010 | US20100215801 Thin Crust, Flaky Bread Product And Method For Making Same |
| 08/25/2010 | EP2219461A1 Low-fat batter-like compositions and methods of preparing and using same |
| 08/20/2010 | CA2692910A1 Barrier-coated ingredient for ready-to-bake cookie dough |
| 08/19/2010 | WO2010092550A1 Doughnut composition and method for making same |
| 08/19/2010 | US20100209581 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix |
| 08/18/2010 | EP2217077A1 A method of preparing a low sodium flour-based dough with improved handling properties |
| 08/17/2010 | CA2459812C Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
| 08/12/2010 | US20100203193 Freezer to Retarder to Oven Dough |
| 08/11/2010 | CN101801201A Steamed cake donut |
| 08/10/2010 | CA2359612C Food particulate |
| 07/28/2010 | EP2101588B1 Aqueous dough conditioning composition |
| 07/28/2010 | EP1648237B1 High protein, reduced-carbohydrate bakery and other food products |
| 07/27/2010 | US7763213 inhibiting corrosion of a metal surface of a semiconductor wafer comprising breaking a first enclosure barrier to render a second enclosed space in gas communication with ambient environment and placing open cell foams having corrosion resistance materials, in proximity to the wafer |
| 07/27/2010 | CA2390255C Non-emulsion based, moisture containing fillings for dough products |
| 07/20/2010 | US7758906 Dry mix composition that can be combined with milk using low shear to form a thickened beverage product, without heating and without forming insoluble aggregates; comprises a buffer, a hydrocolloid, and a chelating agent, tetrasodium pyrophosphate |
| 07/20/2010 | CA2308557C Deep dish pizza crust |