| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 06/04/2002 | CA2216742C Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 05/30/2002 | WO2002011550A3 Oil/fat composition |
| 05/30/2002 | US20020064586 Mesophase gel; flour; water; and optionally maltodextrin, starch, fiber, egg product, salt and oil; when cooked in a microwave oven, rises and obtains a palatable and firm crust. |
| 05/30/2002 | US20020064584 Dry drink mix and chocolate flavored drink made therefrom |
| 05/30/2002 | US20020064582 Shelf stable food product and mix kit |
| 05/30/2002 | CA2364096A1 Method of deflavoring soy-derived materials |
| 05/29/2002 | EP1207761A1 Viscosity stable acidic edible liquid compositions |
| 05/29/2002 | EP1061812A4 Food products having enhanced cocoa polyphenol content and processes for producing same |
| 05/29/2002 | DE10058038A1 Sweetened and spiced long-life product is a form-baked gingerbread divided into slices in such a way that each slice has a crust and at least one side surface which can be provided with a spread |
| 05/29/2002 | DE10056348A1 Verfahren und Vorrichtung zum Herstellen eines schalenförmigen Nahrungsmittelproduktes aus einem frei zu backenden Teig und danach hergestelltes Nahrungsmittelprodukt Method and device for producing a bowl-shaped comestible from a free to be baked dough and then prepared food product |
| 05/29/2002 | CN1085494C Improved bagels made from frozen bagel shapes |
| 05/28/2002 | US6395315 Fermentation composition, process for preparing the same, and use thereof |
| 05/28/2002 | CA2229346C Filled cups made of cereal |
| 05/23/2002 | WO2002039837A1 Method and device for using freely bakeable dough to make a shell-shaped foodstuff and foodstuff produced therewith |
| 05/23/2002 | WO2002039820A2 Food product with enhanced crispiness |
| 05/23/2002 | WO2001078523A3 Traditional snacks having balanced nutritional profiles |
| 05/23/2002 | US20020061359 High-foaming, stable modified whey protein isolate |
| 05/23/2002 | US20020061353 Microwaveable sponge cake |
| 05/23/2002 | US20020061344 Utilization of transglutaminases for the production of baked products with a low wheat content |
| 05/22/2002 | EP1207164A2 Method for producing a powder containing crystalline maltitol particles |
| 05/22/2002 | CN1350547A Alleviation of the alelrgenic potential of airborne and contact allergens by thioredoxin |
| 05/22/2002 | CN1085044C Preparation technology for pancake |
| 05/21/2002 | US6391371 Low water activity egg product |
| 05/16/2002 | DE10047888A1 Process to manufacture crisp-bread wafer with raised edge for separation of food spread from knife blade |
| 05/14/2002 | US6387437 High pressure process and system for the production of fresh whole corn masa, nixtamalized whole corn flour, and derived products |
| 05/14/2002 | US6387435 Method of processing multiple whole grain mixtures and products therefrom |
| 05/14/2002 | US6387433 Fluid emulsified shortening composition |
| 05/10/2002 | WO2002035946A1 Process for producing ball-shape food |
| 05/10/2002 | CA2427086A1 Process for producing ball-shaped food |
| 05/09/2002 | US20020054952 Using composite of gelatin, an acid, a sugar component and/or a starch component in cased meats such as sausage, frankfurters, and bologna |
| 05/08/2002 | EP1202632A1 Refrigerated bakery dough product |
| 05/08/2002 | EP1202631A1 Shelf-stable complete food pre-mixes |
| 05/08/2002 | EP1111998B1 Sugar wafers |
| 05/08/2002 | CN1348438A Diacetyl tartaric acid esters of mono-and diglycerides based on C12 to C22 fatty acids |
| 05/02/2002 | WO2002034057A2 Low-moisture, reduced-fat, lipid-based fillings |
| 05/02/2002 | WO2002034056A2 Reduced fat lipid-based fillings |
| 05/02/2002 | WO2002034055A2 Reduced saturated fat lipid-based fillings |
| 05/02/2002 | WO2002034054A2 Filled snacks |
| 05/02/2002 | WO2002034053A1 Pocket bread and its manufacturing method for mass production |
| 05/02/2002 | WO2002011543A3 Solid phase glycerolysis |
| 05/02/2002 | EP1199942A1 Highly nutritious cereal based food |
| 05/02/2002 | CA2443186A1 Pocket bread and its manufacturing method for mass production |
| 05/01/2002 | CN1346597A Sugar-free yolk saqima and its preparing process |
| 04/30/2002 | US6380372 Barley gene for Thioredoxin and NADP-thioredoxin reductase |
| 04/25/2002 | WO2002032229A1 Method for producing a dough-based product |
| 04/25/2002 | WO2001045516A3 Additive for frozen raw pastry |
| 04/25/2002 | US20020048628 Maintains the functional characteristics of whole eggs, and is convenient to use, and in a number of preferred embodiments has a long shelf life. |
| 04/25/2002 | US20020048625 Baking dough configuration device |
| 04/25/2002 | US20020048624 Individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit. |
| 04/24/2002 | EP1199217A1 Pizza preparation & delivering method |
| 04/24/2002 | CN1083384C Food product package piece |
| 04/24/2002 | CN1083247C Polydextrose as fat adsorption inhibitor in fried foods |
| 04/23/2002 | CA2069422C A starch-derived, food-grade, insoluble bulking agent |
| 04/18/2002 | US20020045002 Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient |
| 04/18/2002 | US20020044996 Apparatus and method for making stackable tortilla chips |
| 04/18/2002 | US20020044990 Baked good comprising a non-baked fat-based composition and a baked part; fat-based composition is water-free and comprises live lyophilized lactic bacteria; baked part comprises non-digestible fibre-like substances |
| 04/18/2002 | US20020044962 Encapsulation products for controlled or extended release |
| 04/18/2002 | US20020044960 Pharmaceutical, compressible, tableting and lubricating materials; caplet with a diameter and length from 1 to 7 millimeters |
| 04/17/2002 | CN1345186A Sprouting husked rice excellent in safety and cooking properties, process for producing thesame and processed foods |
| 04/16/2002 | US6372272 Cake in a can kit |
| 04/16/2002 | US6372267 Cocoa solids prepared by heating, pressing, recovering partially defatted cocoa solids which contain cocoa polyphenols including cocoa procyanidins |
| 04/11/2002 | WO2000075057A9 Method and apparatus for stacking tortilla chips |
| 04/11/2002 | US20020041924 Acidic component (fruit and/or fruit juice) reacts with baking soda to leaven cake |
| 04/11/2002 | US20020041918 Shelf-stable soft pretzel |
| 04/11/2002 | US20020041803 Method and apparatus for stacking tortilla chips |
| 04/10/2002 | EP1194041A1 Fluid emulsified shortening composition |
| 04/10/2002 | CN1082341C 生产中空的焙烤点心的方法 A hollow baked confectionery production method |
| 04/09/2002 | US6368645 Reheating tolerant icing composition |
| 04/04/2002 | WO2002026043A1 Roll-in type fat compositions and pastry products by using the fat compositions |
| 04/04/2002 | US20020039615 Freeze/thaw-resistant gels and jellies; dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability body-improving agent. |
| 04/04/2002 | US20020039612 Batter-based outer casing material that surrounds an inner filling having a water content and water activity level below that of the outer casing material enables the formation of a toastable freezer stable filled waffle. |
| 04/04/2002 | CA2358139A1 Microwaveable pizza crust |
| 04/03/2002 | CN1343097A Ingredients for expanded foods |
| 04/03/2002 | CN1081897C Toasted refreshments for cold food and cooking method of cold food for using the same |
| 04/03/2002 | CN1081896C Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
| 04/02/2002 | US6365213 Heating food product to partially cook at first processing location, automatically conveying product to second processing location including container of liquid vegetable, fruit or meat extract supplement, applying supplement to product |
| 04/02/2002 | US6365210 Providing dough including flour, sugar, water and cellulose gum to help dough absorb and retain water, proofing, steam hydrating to increase moisture content, parbaking until starch gelatinization is complete while delaying external browning |
| 04/02/2002 | US6365209 Encapsulation |
| 03/28/2002 | US20020037352 For non-food product such as cosmetics, glues and paint, for baked food product, animal feeds, dairy products |
| 03/28/2002 | US20020037351 Bakery products containing starch n-alkenyl succinate |
| 03/28/2002 | US20020037343 Chinese snacks |
| 03/28/2002 | DE10046605A1 Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren Use of transglutaminases for the production of low-wheat bakery products |
| 03/28/2002 | DE10041136A1 Multi-corn bread containing vitamins, minerals and/or trace elements as additives to benefit health |
| 03/27/2002 | EP1190624A2 Use of transglutaminase for preparing bakery products |
| 03/27/2002 | EP1190024A1 Grapeseed, cold-pressed grape oil, crushed grape and grape flour |
| 03/27/2002 | EP1189515A1 Method and apparatus to provide marking on bread |
| 03/27/2002 | EP1189514A1 Leavened dough extrusion process |
| 03/26/2002 | CA2230682C Sugar-free dragee-like products |
| 03/21/2002 | WO2002022268A1 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine |
| 03/21/2002 | WO2002021927A1 A method of configuring a slice of a pizza-type pie and an apparatus for preparing a pizza-type pie |
| 03/21/2002 | WO2001084953A3 Cooked cereal dough products fortified with calcium and method of preparation |
| 03/21/2002 | US20020034574 Water activity < than 0.90, an amino acid source >/= 19% of caloric value, fat < 30% of caloric value, and a carbohydrate provides the balance of the caloric value and >/= 2.5 grams of dietary fiber |
| 03/21/2002 | US20020034573 Curved corn-based; packaged neatly and compactly in a canister |
| 03/21/2002 | US20020034572 Ready-to-bake refigererated sweet dough |
| 03/21/2002 | US20020034562 Cholesterol-free fat composition of linoleic acid, lauric acid, myristic acid, and palmitic acid, and elaidic acid for food products |
| 03/21/2002 | CA2445400A1 Method for producing a grain mass, a set of equipment for producing the said mass and a grinder |
| 03/20/2002 | CN1340995A High-protein nutritious food composition with grain as main component and its preparing process |
| 03/20/2002 | CN1340299A Multi-taste nutritive pie series and its preparing method |
| 03/19/2002 | US6358550 Premilling, mixing |
| 03/19/2002 | CA2232488C Cancer chemoprotective food products |