A21D 13 - Finished or partly finished bakery products

Patents for A21D 13 - Finished or partly finished bakery products (13,430)
10/2002
10/24/2002	CA2444258A1 Method for the production of cereal-flour-based patties
10/24/2002	CA2443976A1 Sugar wafer with confectionery filling
10/24/2002	CA2442118A1 Improved edible compositions for lowering cholesterol
10/23/2002	EP1250116A1 Pharmaceutical and cosmetic carrier or composition for topical application
10/23/2002	EP1250051A1 Low water activity flavoured filling for baked flour based products
10/23/2002	CN1375203A Long life sandwiched pastry with the functions of resisting cancer and delaying senility
10/23/2002	CN1375202A Long life moon cake with the functions of resisting cancer and delaying senility
10/23/2002	CN1092934C Fat free corn chips
10/22/2002	US6468577 Stabilizer for mechanically separated meat
10/22/2002	US6468569 Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked
10/17/2002	WO2002080686A1 Special bread for hamburgers
10/17/2002	US20020150663 Use of erythritol and/or xylitol in baking mixtures or doughs for non-perishable goods made from flours and/or starches as partial or complete sugar replacement
10/17/2002	US20020150655 Nutritious supports for comestibles with optional, edible mess guards and drip guards
10/16/2002	EP1249178A1 Process for producing a new appetizer and product by process of the same
10/16/2002	EP1249173A1 Oil or fat composition
10/16/2002	EP1249170A1 A savoury snack and a method for the preparation thereof
10/16/2002	EP1248523A1 Process of forming a refrigerated dough
10/10/2002	WO2002079265A1 Method for preparing a low-calorie food product
10/10/2002	WO2002043505A3 Extruding composites of biscuit and frozen confection and frozen confections obtained
10/10/2002	US20020146497 For producing baked goods
10/10/2002	US20020146495 Oven-stable edible moisture barrier
10/10/2002	US20020146494 For cooking and filling discrete food articles such as bagels
10/10/2002	US20020146490 Soft, fully baked breadsticks
10/10/2002	DE10115483A1 New snack food product providing balanced nutrient intake, comprises unit package containing baked article, including chocolate, and pudding
10/09/2002	EP1247460A2 Oven-stable edible moisture barrier
10/09/2002	EP1246543A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
10/09/2002	EP1246540A1 Material for making biodegradable mouldings from bran and method thereof
10/09/2002	EP1246538A1 Thickened oil compositions of edible oil
10/09/2002	EP1246536A1 Use of a cereal product for improving cognitive performance and mental well-being in a person, particularly in a child and an adolescent
10/09/2002	CN1092024C Method and device for production of pizza
10/08/2002	US6461654 Blend of edible organic materials comprising natural wax derived from sunflower oil, and partially hardened glyceride materials which are substantially triglycerides with specified solid fat content
10/05/2002	CA2380158A1 Oven-stable edible moisture barrier
10/03/2002	WO2002076243A1 Method for producing small basket paozu suitable for cooking by high frequency heating
10/03/2002	US20020142070 Frozen food product with topping
10/03/2002	US20020142069 Conditioner for bread
10/02/2002	EP1245581A1 Process for preparing a low calorie foodstuff
10/02/2002	EP1245156A2 Edible anhydrous fat based systems
10/02/2002	EP1244362A1 Waxy grain products and processes for producing same
10/02/2002	EP1244361A1 Waxy wheat products and processes for producing same
10/02/2002	CN1091614C Bitterness-relieving agent
10/01/2002	US6458404 Dehydrated gel composition from hydrated isolated acetylated gellan gum
10/01/2002	US6458401 Process for producing a powder containing crystalline particles of maltitol
09/2002
09/26/2002	US20020136819 Conserved concentrations of cocoa polyphenols by mixing carbohydrate or protein containing ingredients with a polyphenol conserving pretreatment ingredient and then with a cocoa polyphenol
09/26/2002	US20020136815 Microwave heatable bread-based fast food
09/26/2002	US20020136814 Shelf-stable soft flatbread
09/26/2002	US20020136797 Method of making a microwaveable filled bagel dough product
09/26/2002	US20020135651 Decorating system for edible items
09/26/2002	CA2379236A1 Method for improving the performance of a food product
09/26/2002	CA2378907A1 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
09/26/2002	CA2378896A1 Edible anhydrous fat based systems
09/25/2002	EP0888064B1 Improved bagels made from frozen bagel shapes
09/25/2002	CN1091353C Sugarless high-fiber low-energy mooncake and its production method
09/19/2002	WO2002072722A1 Film coating material
09/19/2002	WO2002071873A1 Functional cereals
09/19/2002	US20020132018 Use of non-alkalized cocoa solids in a drink
09/18/2002	EP1239758A1 Apparatus and method for bonding food particles
09/18/2002	EP0975229B1 Method for making reduced fat dough and compositions resulting therefrom
09/18/2002	CN1369209A Process for preparing aloe bread and its product
09/18/2002	CN1369208A Quickly frozen aloe bread and its making method
09/18/2002	CN1090915C Improved breading crumbs
09/17/2002	US6451553 Method for the separation of flour
09/15/2002	CA2340825A1 Apparatus and method for application of a film
09/12/2002	WO2002043498A3 Methods and apparatus for manufacturing foodstuffs
09/12/2002	US20020127321 Process for producing a powder containing crystalline particles of maltitol
09/11/2002	EP1238588A2 Microwaveable pizza crust
09/11/2002	EP1237417A1 Method and installation for making flour from ozone-treated grains
09/11/2002	EP1190024B1 Grapeseed, cold-pressed grape oil, crushed grape and grape flour
09/11/2002	EP0671888B1 Flaky pie shells that maintain strength after filling
09/11/2002	CN1368849A Process for making baked up shaped food product
09/05/2002	US20020122864 Cream-based food composition and process of manufacture
09/05/2002	US20020122863 Bread products
09/05/2002	US20020122858 Forming dough; co-extruding dough and cream cheese to make a cream cheese-filled tube of dough; cutting length of co-extruded tube; forming a toroidally-shaped bagel by joining ends proofing bagel;steaming proofed bagel; baking
09/04/2002	EP0906023B1 Printed decorations for pastry
09/04/2002	CN2508569Y Moon cake die
09/04/2002	CN1367647A Shelf-stable complete food pre-mixes
09/03/2002	US6444245 Extrusion, uniformity filling
09/03/2002	US6444244 Method for making a shelf-stable soft pretzel
09/02/2002	CA2356035A1 Method and apparatus for making commercial crustless sandwiches and the crustless sandwiches made thereby
08/2002
08/29/2002	WO2002065842A1 Starter preparation for producing bread and bakery products
08/29/2002	WO2002051251A3 Coated food products made from shaped dough substrates and method of preparing same
08/29/2002	US20020119233 Cookies with improved shelf life and process for preparing them
08/29/2002	US20020119226 For coating food
08/29/2002	US20020119219 Coated food products made from shaped dough substrates and method of preparing same
08/29/2002	DE10107730A1 Starterzubereitung für die Herstellung von Brot und Backwaren Starter preparation for the production of bread and bakery products
08/28/2002	EP1234505A2 Filled crepe products and the process for their preparation
08/28/2002	EP1003388B1 Product, method for its manufacture, and its use
08/28/2002	EP0893952B1 Process for spreading a filling on bread
08/27/2002	US6440479 Removing flaxseed husk from flaxseed core by abrasion, wherein firstly removed outer portion is separated as mucilage fraction and secondly removed inner portion is separated as fiber fraction
08/22/2002	WO2002064714A1 PRODUCTS CONTAINING $G(b)-GLUCAN
08/22/2002	WO2002049441A3 Liquid yeast compositions
08/22/2002	WO2002013618A9 Method for obtaining an aerated food product and resulting product
08/22/2002	US20020114876 Egg concentrate product and methods for making and utilizing the same
08/21/2002	CN1089213C Emulsion glaze for dough products, dough products coated with said emulsion and its preparing method
08/20/2002	US6436461 Process for preparing gel beads as food additives
08/19/2002	WO2002071870A1 Process for the preparation of a foamed product and products obtainable by this process
08/15/2002	WO2002062370A2 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
08/15/2002	US20020110633 Process for producing a powder containing crystalline particles of maltitol
08/15/2002	US20020110631 Ready to use; grooves facilitate separation of blocks/sheets
08/15/2002	US20020110627 Baking container
08/15/2002	US20020110605 Liver function protecting or improving agent

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