| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 02/26/2009 | US20090053362 Novel upases and uses thereof |
| 02/19/2009 | WO2009021553A1 Steamed cake donut |
| 02/19/2009 | WO2008148737A3 Baked composition |
| 02/19/2009 | CA2692490A1 Cake donut |
| 02/18/2009 | EP2025232A1 Method for manufacturing batter |
| 02/18/2009 | EP2023740A2 Frozen microwaveable dough products |
| 02/18/2009 | EP2023739A2 Direct melt processing of resins |
| 02/18/2009 | EP2023737A1 Batter compositions and methods of preparing and using same |
| 02/18/2009 | EP1705995B1 Batter mix containing modified starch |
| 02/12/2009 | US20090041901 Egg replacement and emulsifier system and related methods |
| 02/11/2009 | EP1648236A4 Preparation of coated powder |
| 02/05/2009 | US20090038023 Lyase Enzymes, Nucleic Acids Encoding Them and Methods For Making and Using Them |
| 01/29/2009 | US20090029024 Composition suitable for use in baking |
| 01/27/2009 | US7482033 Fabricated potato chip |
| 01/22/2009 | US20090022867 Potato stick candy and process for producing the same |
| 01/21/2009 | CN101351122A Method for producing frozen dough |
| 01/15/2009 | US20090017171 Proof and pan dough template system |
| 01/15/2009 | US20090017168 Food compositions with dough binders and methods related thereto |
| 01/07/2009 | EP1443823B1 A liquid bread improver, the use and the process for producing thereof |
| 01/07/2009 | CN100448357C Shelf-stable, bakeable savory cheese product and process for preparing same |
| 12/31/2008 | WO2008037544B1 Kneadable and mouldable baking mixture |
| 12/31/2008 | WO2008037544A4 Kneadable and mouldable baking mixture |
| 12/31/2008 | EP1715748A4 Vegetable dough, a process for its production and vegetable bakery products made therewith |
| 12/31/2008 | CA2690088A1 Nutritious fabricated snack products |
| 12/18/2008 | WO2007139563B1 Enhanced consumable with reduction of or replacement of egg content using highly refined cellulose fiber ingredients |
| 12/17/2008 | EP2001305A2 Formula and process for producing frozen sheeted dough |
| 12/11/2008 | WO2008148737A2 Baked composition |
| 12/11/2008 | WO2008033919A3 Pouch opening feature |
| 12/11/2008 | US20080305461 Multi-Sensory Teaching Kit and Method of Production |
| 12/11/2008 | US20080305233 Soy based bread product and method of preparation |
| 12/11/2008 | CA2684698A1 Baked composition |
| 12/10/2008 | EP2000032A1 Baked composition |
| 12/03/2008 | EP1997383A1 Freezer-to-oven, laminated, unproofed dough |
| 11/25/2008 | US7456001 A polynucleotide encoding a lipoxygenase and its use for recombinant production of a lipoxygenase; obtaining a lipoxygenase by screening a DNA library with specific probes |
| 11/20/2008 | WO2008141267A1 Low pressure dough packaging |
| 11/20/2008 | WO2007124236A3 Frozen microwaveable dough products |
| 11/20/2008 | US20080286420 Low pressure dough packaging |
| 11/20/2008 | CA2687086A1 Low pressure dough packaging |
| 11/13/2008 | WO2008134788A1 Packaged biscuit |
| 11/13/2008 | WO2008036382A3 Food product, cooking apparatus, and storing device |
| 11/13/2008 | US20080280003 Batter-Like Compositions and Methods of Preparing and Using Same |
| 11/12/2008 | CN201146782Y Screw conveyer for processing meal paste |
| 11/12/2008 | CN101304661A Self-rising dough-containing food product and related manufacturing methods |
| 11/06/2008 | WO2008133512A1 Yeast-leavened dough and dry mix for preparing such a dough |
| 11/06/2008 | WO2008037544A3 Kneadable and mouldable baking mixture |
| 11/06/2008 | WO2007139563A3 Enhanced consumable with reduction of or replacement of egg content using highly refined cellulose fiber ingredients |
| 11/06/2008 | WO2007042045A3 Coated carriers |
| 11/06/2008 | US20080274253 outer housing, separable sleeves to accommodate dough, allowing one type of dough to be baked within another type of dough |
| 11/06/2008 | US20080274251 Yeastless dough; fats and oils, powdered eggs, sucrose, liquid sweetener, flour, water, antimicrobial agent, salt, molasses, leavening agent; no browning for a period of six weeks following preparation |
| 11/06/2008 | CA2685267A1 Yeast-leavened dough and dry mix for preparing such a dough |
| 10/30/2008 | WO2007140303A3 Absorbent pad for control of food pathogens |
| 10/30/2008 | US20080268124 long shelf life; mayonnaise |
| 10/23/2008 | US20080261916 Nutraceutical; plant extracts and oils; fructose, glucose, starch, inulin, oligofructoses, fructo-oligosaccharides, lactulose, galactomannan, indigestible polydextrose, acemannan, various gums, indigestible dextrin, phytosterol, phytostanol, vitamins, minerals; symptoms of chronic intestinal inflammation |
| 10/23/2008 | US20080260926 Frozen Microwavable Bakery Products |
| 10/23/2008 | US20080260904 Container with a bread improver composition of enzymesoxidizing or reducing agents, emulsifiers, fatty materials, vitamins, fiber and an active yeast; the headspace after sealing consists of inert atmosphere |
| 10/16/2008 | WO2008123946A1 Food compositions incorporating medium chain triglycerides |
| 10/16/2008 | WO2007106471A3 Portable survival kit |
| 10/09/2008 | US20080248168 Frozen microwaveable dough products |
| 10/02/2008 | US20080241320 partially conjugating a rice endosperm protein with a mono-, di-, oligo- or polysaccharides; use in food, beverages, animal feed, personal care or pharmaceutical compositions; solubility, nutrients; deamidation promoting solubility; stable, water-soluble or water-dispersible powders |
| 10/01/2008 | EP1973411A1 Tortillas |
| 09/25/2008 | US20080233255 Process for producing a freezer-to-oven bagel |
| 09/25/2008 | US20080233240 Bread Improver Comprising Emulsifier and Stabiliser |
| 09/24/2008 | EP1971208A1 Batter, food product having a coating comprising the batter and method of making a batter |
| 09/24/2008 | EP1732400A4 High fiber, reduced effective carbohydrate corn-based food formulations |
| 09/18/2008 | WO2007121217A3 Pizza with segmented crust |
| 09/18/2008 | US20080226785 Includes plurality of chambers, set in succession and communicating with one another via respective passages for enabling flow of dough from each chamber to the next one, and at least one kneading implement provided in each chamber; simplification, efficiency, flexibility |
| 09/18/2008 | US20080226780 Frozen Microwavable Bakery Products |
| 09/17/2008 | EP1968391A2 Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing |
| 09/17/2008 | EP1968388A2 Method for producing frozen dough |
| 09/12/2008 | WO2008107018A1 A ready-for-use bakery dough product |
| 09/12/2008 | WO2007149171A3 Retarder-to-oven laminated dough |
| 09/12/2008 | CA2676000A1 A ready-for-use bakery dough product |
| 09/11/2008 | US20080220122 Frozen Microwavable Bakery Products |
| 09/11/2008 | US20080220081 Water-Dispersible Xanthan Gum Containing Composition |
| 09/10/2008 | EP1778016A4 Dough compositions having a moisture barrier, and related methods |
| 09/03/2008 | EP1964472A1 Bakery food product and process for the preparation thereof |
| 08/28/2008 | WO2008102371A2 Whole egg replacing novel premix concentrate specially designed for cake and cake related products |
| 08/28/2008 | US20080206424 Dough composition of water, dehydrated fruit material having a sugar content of from 15% to 70%; and rice based materials; for sheeting and cutting to make fabricated snack products, which are then cooked to make a fruit based chip. |
| 08/28/2008 | US20080206413 Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products |
| 08/27/2008 | EP1272040B1 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 08/20/2008 | EP1320296B1 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough |
| 08/20/2008 | CN201101102Y Flour slurry dewaterer |
| 08/20/2008 | CN101247727A 可编程液体容器 Programmable liquid container |
| 08/14/2008 | WO2008096720A1 Dough improver |
| 08/14/2008 | WO2007136891A3 Whole grain products made with whole grain durum wheat |
| 08/14/2008 | US20080193612 Developed Dough Product in Moderately Pressurized Package, and Related Methods |
| 08/14/2008 | US20080193611 Food product and method of heating |
| 08/13/2008 | EP1530423B1 Food base for fritters, method for the production thereof, and uses thereof |
| 08/13/2008 | CN100409753C Process for producing fermented breads comprising rice flour as the main component |
| 08/07/2008 | WO2008058010A3 Pancrepe and method of making same |
| 08/07/2008 | CA2676887A1 Production of baked sheeted fruit and vegetable snacks |
| 08/06/2008 | CN100407926C Refrigerable extended shelf-life liquid batter and method for its production |
| 07/31/2008 | WO2008068560A3 Starter dough concentrate and manufacture thereof |
| 07/31/2008 | WO2008023269A3 Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition |
| 07/31/2008 | US20080182003 Production of Sheeted Fruit and Vegetable Snacks |
| 07/31/2008 | US20080181984 Compositions and methods relating to freezer-to-oven doughs |
| 07/31/2008 | CA2674867A1 Hydrated fat compositions and dough articles |
| 07/30/2008 | EP1947951A1 Bread improver comprising emulsifier and stabiliser |
| 07/30/2008 | EP1679974A4 Composition and method for making high-protein and low-carbohydrate food products |
| 07/24/2008 | US20080175956 Method for preparing color stabilized whole wheat pasta |