| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 03/14/2002 | WO2002020730A2 Manganese lipoxygenase |
| 03/14/2002 | WO2002019844A1 Spherical food |
| 03/14/2002 | US20020031575 Method for production of baked, fried or steamed goods |
| 03/14/2002 | DE10121857A1 Biskuitkuchen-Vormischung und Verfahren zur Biskuitkuchenherstellung unter Verwendung der Vormischung Sponge cake premix and process for sponge cake production using the premix |
| 03/14/2002 | DE10043274A1 Food made from dough consisting of meat pieces with a solid consistency through cooking and/or pressure or by use of stabilizers and filled in hollow body for shaping |
| 03/14/2002 | CA2419577A1 Manganese lipoxygenase |
| 03/13/2002 | EP0944325B1 Cooked dish |
| 03/13/2002 | CN1080546C Method for preparing rice specially for puffing cake |
| 03/12/2002 | US6355293 Forming a plurality of filling segments onto a continuous sheet of dough; continuously folding the continuous sheet of dough to cover the plurality of filling segments to form a dough shell; encapsulating; separating a trailing end |
| 03/12/2002 | US6355289 Method for preserving tortillas made from corn or wheat |
| 03/12/2002 | US6355283 Process for making soybean curd bread |
| 03/07/2002 | WO2002017728A2 Frozen food product with topping |
| 03/07/2002 | WO2002017727A1 Folded pie dough |
| 03/07/2002 | US20020028276 Sugar-free products with improved characteristics |
| 03/06/2002 | EP1183200A1 Method and apparatus for stacking tortilla chips |
| 03/06/2002 | EP0886472B1 Bread |
| 03/06/2002 | CN1080092C Process for production of composite fatty confectionery |
| 03/05/2002 | US6352733 Enzyme-resistant starch for reduced-calorie flour replacer |
| 03/05/2002 | US6352732 Method of preparing coated low-fat and fat free-snack food |
| 03/05/2002 | US6352730 Flowable, nondigestible, edible fat; pumpable ingredients include flavors, minerals, nutrients, colorants, aromas, caffeine, stimulants; fat substitutes; potato chip snacks; dietetics |
| 02/28/2002 | WO2002015716A1 Oil-in-water type creamy compositions |
| 02/27/2002 | EP1181868A2 Microwave heatable sandwich |
| 02/27/2002 | EP1180939A1 Cooking machine and associated cooking method |
| 02/27/2002 | CN1337265A Chinese medicine extractive for eliminating body's toxic matter and its prepn |
| 02/26/2002 | US6350473 Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis |
| 02/21/2002 | WO2002013626A1 Mineral-enhanced bakery products |
| 02/21/2002 | WO2002013618A2 Method for obtaining an aerated food product and resulting product |
| 02/21/2002 | WO2001050878A3 Method and apparatus for manufacturing edible ice products of the folded sandwich type |
| 02/21/2002 | CA2419662A1 Mineral-enhanced bakery products |
| 02/19/2002 | US6348230 Egg concentrate product and methods for making and utilizing the same |
| 02/14/2002 | WO2002013079A1 System for producing fresh-cooked food and production method |
| 02/14/2002 | WO2002011550A2 Oil/fat composition |
| 02/14/2002 | WO2002011543A2 Solid phase glycerolysis |
| 02/14/2002 | WO2001045515A3 Method for preparing bakery products such as croissants and the like |
| 02/14/2002 | US20020018835 Production of tortillas made from waxy barley cultivars |
| 02/13/2002 | EP1178737A1 Rapidly disintegrating flavor wafer for flavor enrichment |
| 02/12/2002 | US6346287 Process for producing baked snacks |
| 02/12/2002 | CA2223900C Fat free corn chips |
| 02/07/2002 | US20020016317 From ester interchange of monounsaturated fatty acid esters with sterols; food additives |
| 02/07/2002 | US20020015763 Icing composition |
| 02/07/2002 | US20020015761 Tasty, ready-to-eat, nutritionally balanced food compositions |
| 02/07/2002 | US20020015760 Mixture of protein, carbohydrates, fats and fiber; controlling concentration |
| 02/07/2002 | US20020015759 Nutritionally balanced traditional snack foods |
| 02/07/2002 | DE10036920A1 High ballast-content, health-giving, cholesterol-reducing bread has improved nutritional value by inclusion of nutmeg and oil of nutmeg |
| 02/07/2002 | DE10036919A1 High ballast-content, health-giving cholesterol-reducing bread with improved taste, bakability and breaking characteristics, contains bran as ballast component |
| 02/07/2002 | DE10036918A1 High ballast-content, health-giving bread with improved cholesterol-reducing properties contains hemp products such as meal and oil |
| 02/07/2002 | DE10036917A1 High ballast-content, health-giving, cholesterol-reducing bread has improved in nutritional value by inclusion of oat fiber and nutmeg |
| 02/06/2002 | EP0831723B1 Fat free corn chips |
| 02/06/2002 | EP0820233B1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 02/06/2002 | EP0727956B1 Apparatus and method for a breadmaking machine |
| 02/06/2002 | CN2475291Y Roll-making sandwich food |
| 02/06/2002 | CN1334011A Method for preparing bakery, deep-fried or steamed foods |
| 02/05/2002 | US6344437 Medicine drink food and feed having an action of strengthening bone |
| 02/05/2002 | US6344228 Method for the production of pressure precooked and dehulled corn flour for tortilla |
| 01/31/2002 | US20020012733 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 01/31/2002 | US20020012722 Tasty, convenient, nutritionally balanced food compositions |
| 01/24/2002 | WO2002005652A1 Cooked food products containing active yeast and method for preparing same |
| 01/24/2002 | WO2001049822A3 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/24/2002 | WO2001028357A3 Sugar substitutes |
| 01/24/2002 | US20020010430 Unit dose low viscosity material dispensing system including syringe with breach |
| 01/24/2002 | US20020009525 Food product and method for making the food product |
| 01/24/2002 | US20020009522 Coating material and coated powder |
| 01/24/2002 | US20020009518 Foodstuff |
| 01/24/2002 | US20020008751 Decorating system for edible items |
| 01/23/2002 | EP1174033A2 Method for production of baked, fried or steamed foodstuffs from a dough |
| 01/23/2002 | EP1173064A1 Food products with biocontrol preservation |
| 01/23/2002 | CN2472505Y Multiple flavour moon-cake |
| 01/22/2002 | US6340492 Premixing grits, coagulable protein, a raising agent, salt and spices, and adding liquified fat,adding a liquid and mixing and kneading to prepare a plastic sliceable wet dough, portioning into shapes; thermal treatment |
| 01/22/2002 | CA2243156C Method of manufacturing molded baked snacks |
| 01/17/2002 | US20020006462 Sweet jellied paste, method of manufacturing the same, and cake using the same |
| 01/17/2002 | US20020006461 Product, method for its manufacture, and its use |
| 01/17/2002 | DE10032767A1 Item of food takes the form of a hollow body which has at least one opening serving for filling of its interior, and is made of a dough consisting of raw vegetable materials not, however, in the form of a flour |
| 01/16/2002 | EP1171472A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof |
| 01/16/2002 | CN1331702A Reduced molecular weight native gellan gum |
| 01/15/2002 | US6339076 Therapeutic food composition and method to diminish blood sugar fluctuations |
| 01/15/2002 | US6338606 Method and apparatus for stacking tortilla chips |
| 01/15/2002 | CA2189506C Ready-to-assemble, ready-to-eat packaged pizza |
| 01/10/2002 | US20020004243 Method for introducing recessive properties into the genetic background of industrial baker's yeast |
| 01/10/2002 | US20020004049 Tryptophan source from plants and uses therfor |
| 01/09/2002 | EP1168927A1 System and method for producing par-baked pizza crusts |
| 01/09/2002 | CN1330517A Food-induced antisecretory proteins in egg yolk |
| 01/03/2002 | WO2002000032A1 Hollow cakes containing puffed chocolate and process for producing the same |
| 01/03/2002 | US20020001659 Oil absorption retarded |
| 01/03/2002 | US20020001654 Dietetic maize tortilla |
| 01/03/2002 | US20020001653 Soy doughnut fried in grapeseed oil |
| 01/03/2002 | US20020001649 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
| 01/03/2002 | US20020001646 Cake and icing mix in decorative can |
| 01/02/2002 | EP1166635A1 Multi-layered biscuit for frozen or refrigerated food product |
| 01/02/2002 | EP1165399A1 Packing article, particularly for pre-baked and frozen dough products |
| 01/02/2002 | EP1164855A1 Multi-layer toaster product and method for making same |
| 01/02/2002 | EP1164854A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained. |
| 01/02/2002 | CN1329564A Packing article, particularly for pre-baked and frozen dough products |
| 12/27/2001 | WO2001097620A1 Puff pastry biscuit for refrigerated or frozen food product |
| 12/27/2001 | US20010055641 Healthy bread crumbs |
| 12/27/2001 | US20010055638 Cooking in microwave oven |
| 12/27/2001 | US20010055634 Process for producing bread |
| 12/27/2001 | CA2412824A1 Puff pastry biscuit for refrigerated or frozen food product |
| 12/25/2001 | US6333063 High-protein food of plate form |
| 12/25/2001 | CA2184062C Edible cheese-based fat systems and snack items, and processes for producing the same |
| 12/20/2001 | WO2001095731A1 Deep-frozen dietetic cake |