| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
|---|
| 07/14/2010 | CA2650085A1 Method for producing a coreless frozen pizza |
| 07/13/2010 | US7754268 Sugar replacement; dietetics; baked goods |
| 07/08/2010 | WO2010010463A3 A method of glycosylating a lipid |
| 07/08/2010 | US20100173046 Microwave foam product with blue or purple inclusions |
| 07/07/2010 | EP2204095A1 Mix crystal, method for their manufacture and application thereof in the production of baking goods |
| 07/01/2010 | WO2010074759A1 Resealable food container with lid having a tamper evident tear away band |
| 07/01/2010 | WO2010072753A2 Soy bread and baking mixture for soy bread |
| 07/01/2010 | WO2010072637A1 Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
| 07/01/2010 | CA2747988A1 Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
| 07/01/2010 | CA2743599A1 Process of microbic biotechnology for completely degrading gluten in flours |
| 06/30/2010 | EP2201842A2 Bread improver |
| 06/24/2010 | US20100159102 Production of thin, irregular chips with scalloped edges and surface bubbles |
| 06/17/2010 | WO2010068823A1 Composition and method to prepare an edible food product |
| 06/17/2010 | US20100151090 Packaged frozen precooked dough or batter-based food products and methodes |
| 06/10/2010 | US20100143544 Chilled product of cooked food, frozen product of cooked food, storage method and storage apparatus |
| 06/10/2010 | US20100143534 Yeast-leavened dough and dry mix for preparing such a dough |
| 06/09/2010 | CN1886054B Bulking agents for baked goods |
| 06/08/2010 | US7732000 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix |
| 06/02/2010 | EP2191723A1 Cake base with barrier against migration of water and associated production processes |
| 06/01/2010 | US7727572 food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products |
| 05/27/2010 | WO2010059945A1 Whole oat microwavable baked items |
| 05/27/2010 | CA2741000A1 Whole oat microwavable baked items |
| 05/25/2010 | CA2424710C Method for producing a dough-based product |
| 05/18/2010 | CA2616949C Yeast-leavened refrigerated dough products |
| 05/14/2010 | WO2010053579A1 Formula and process for producing gluten-free bakery products |
| 05/14/2010 | CA2740382A1 Formula and process for producing gluten-free bakery products |
| 05/12/2010 | EP2183354A1 Novel baker's yeast strains |
| 05/06/2010 | US20100112145 Accordion susceptor for microwave preparation of cookies |
| 05/05/2010 | EP2181601A1 Method for making baked goods |
| 05/05/2010 | EP2180792A1 Steamed cake donut |
| 05/05/2010 | CA2683419A1 Microwavable food products |
| 04/29/2010 | US20100104723 Cookie Top Muffin |
| 04/29/2010 | US20100104692 Flour based dough and method of preparing such dough |
| 04/27/2010 | US7704539 Method for making breads |
| 04/27/2010 | US7704535 Freezer to retarder to oven dough |
| 04/27/2010 | US7704328 improved melt flow, processable on thermoplastic equipment |
| 04/22/2010 | US20100098815 Canned dough product having ingredient pouch |
| 04/20/2010 | US7700327 Resistant starch with cooking properties similar to untreated starch |
| 04/15/2010 | US20100092639 Heat-Treated Flour |
| 04/15/2010 | CA2740128A1 Heat-treated flour |
| 04/08/2010 | US20100086649 Kneadable and mouldable baking mixture |
| 04/08/2010 | US20100086639 Dough Product, Microwaveable Frozen Bread Product, and Method For Making Same |
| 04/08/2010 | US20100086612 Coated carriers |
| 04/01/2010 | US20100080881 Method for the production of whole nixtamalized corn flour, using a vacuum classifier cooler |
| 03/31/2010 | CN101686718A Nutritious fabricated snack products |
| 03/30/2010 | US7687248 Resistant starch with cooking properties similar to untreated starch |
| 03/25/2010 | US20100075012 Flax substitution methods and food products |
| 03/24/2010 | EP2164335A2 Baked composition |
| 03/24/2010 | CN101677582A Baked composition |
| 03/11/2010 | US20100062123 Method and system for the direct injection of asparaginase into a food process |
| 03/09/2010 | CA2641125A1 Batter product baking technology |
| 03/07/2010 | CA2678312A1 Dough product, microwaveable frozen bread product, and method for making same |
| 03/04/2010 | WO2009147297A3 Bread composition with improved bread volume |
| 03/03/2010 | EP2157871A2 Nutritious fabricated snack products |
| 02/25/2010 | DE102009038070A1 Product i.e. baking oven, for cooking or baking yeast dough in plastic foil, has deep-frozen yeast dough provided in blank shape, where yeast dough is packed in temperature-resistance and gas-tight bar-shaped plastic foil |
| 02/24/2010 | EP2156741A1 Fully fermented freezer-to-oven bread dough and bread rolls made therefrom |
| 02/23/2010 | US7666457 Dry mixes comprising glycerine |
| 02/23/2010 | US7666261 melt processable on conventional thermoplastic equipment; blend with homo- or co-polymers based on acrylamide, vinyl alcohol, (meth)acrylic acid, or polyethyleneimine; enhanced melt extensional viscosity due to the incorporation of the high polymers |
| 02/23/2010 | CA2457739C Method for making breads |
| 02/18/2010 | US20100040755 Whole egg replacing novel premix concentrate specially designed for cake and cake related products |
| 02/17/2010 | CN101652071A Food compositions incorporating medium chain triglycerides |
| 02/11/2010 | US20100034947 Bakery and pasta products comprising acidified chitosan |
| 02/11/2010 | US20100034933 Stable muffin batters and methods for making same |
| 02/08/2010 | CA2639242A1 Stable muffin batters and methods for making same |
| 02/04/2010 | US20100028493 Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems |
| 02/04/2010 | US20100028491 Aqueous Dough Conditioning Composition |
| 02/03/2010 | EP2148570A1 Enzymatic dough conditioner and flavor improver for bakery products |
| 01/28/2010 | US20100021610 Gluten-free dough composition |
| 01/28/2010 | US20100021591 Dough product and vented package |
| 01/26/2010 | US7652233 Microwave interactive display package |
| 01/21/2010 | US20100015317 Compositions and recipes for gluten-free baked products |
| 01/21/2010 | US20100015294 Camilleon cookie recipe collection |
| 01/21/2010 | US20100015278 Acidulate composition and methods for making and utilizing the same |
| 01/14/2010 | US20100009051 Method for the preparation and distribution of breaded seafood products and breading composition |
| 01/14/2010 | US20100009044 A ready-for-use bakery dough product |
| 01/13/2010 | EP2141999A1 Yeast-leavened dough and dry mix for preparing such a dough |
| 01/07/2010 | WO2009006352A3 Methods of manufacturing acoustical sound proofing material |
| 12/24/2009 | US20090317530 Protein-rich premix powders comprising okara for healthy food industry |
| 12/24/2009 | US20090317516 Pulverluent mixture that is palatable to the taste even though some of its ingredients may otherwise taste bitter if tasted separately |
| 12/22/2009 | CA2431626C Agent for improving dough for bread and doughnuts |
| 12/17/2009 | WO2009151422A1 Dough compositions and methods including starch having a low, high-temperature viscosity |
| 12/17/2009 | US20090311387 Hydrated fat piece compositions and dough articles made therefrom |
| 12/17/2009 | US20090311375 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast |
| 12/17/2009 | CA2727090A1 Hydrated fat piece compositions and dough articles made therefrom |
| 12/17/2009 | CA2726473A1 Dough compositions and methods including starch having a low, high-temperature viscosity |
| 12/16/2009 | CN101605462A Snack chip containing buckwheat hulls |
| 12/15/2009 | US7632457 Sterilizing fluid is introduced into feed container into a novel cap which is releasably connectable to the open end of the feed container; teat connected to container and cap adapted to fit over and enclose the teat |
| 12/10/2009 | WO2009148467A1 Enzymatic dough conditioner and flavor improver for bakery products |
| 12/10/2009 | WO2009147297A2 Bread composition with improved bread volume |
| 12/10/2009 | US20090304862 Batter and batter-coated food products |
| 12/10/2009 | US20090304861 Leavened products made from non-wheat cereal proteins |
| 12/09/2009 | EP2129226A1 Food compositions incorporating medium chain triglycerides |
| 12/03/2009 | WO2009144324A1 Agri-food composition, method for making same and applications thereof |
| 12/03/2009 | US20090297682 Cereal-base food preparation, consisting mainly of oat bran, for the industrial manufacture of food products |
| 12/03/2009 | US20090297659 Enzymatic dough conditioner and flavor improver for bakery products |
| 12/02/2009 | EP2127527A1 Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose |
| 11/26/2009 | WO2009142637A1 Compositions used to make dough, and related methods of making and using |
| 11/26/2009 | US20090291185 Edible modeling material |
| 11/26/2009 | US20090291184 Apparatus and Method for Improving the Dimensional Quality of Extruded Food Products Having Complex Shapes |
| 11/26/2009 | CA2724359A1 Compositions used to make dough, and related methods of making and using |