A21D 13 - Finished or partly finished bakery products

Patents for A21D 13 - Finished or partly finished bakery products (13,430)
12/2001
12/20/2001	WO2001095730A1 Low-calorie and high-protein cakes
12/20/2001	WO2001095729A1 A process for manufacturing stone baked pizzas
12/20/2001	US20010053401 Method of preparing coated low fat and fat free snack food
12/20/2001	CA2412465A1 Deep-frozen dietetic cake
12/19/2001	EP1163266A2 Barley gene for thioredoxin and nadp-thioredoxin reductase
12/19/2001	EP1162875A2 Plants transformed with thioredoxin
12/19/2001	CN1076169C Method for increasing the bulk of food having reduced bulk
12/19/2001	CN1076168C Sandwich material for dough or flour material and baked food using said material
12/13/2001	WO2001093694A1 Alternate encapsulation process, products produced therefrom, and confectionery compositions
12/13/2001	WO2001093687A1 A filled snack having a wafer outer envelope, a method and an apparatus for the production thereof.
12/13/2001	WO2001093686A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method
12/13/2001	CA2411052A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method
12/12/2001	EP1161883A1 Flavoured dough systems
12/12/2001	EP1161881A2 Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof
12/12/2001	EP1161878A1 Shortenings with improved performance and doughs and baked products containing these
12/12/2001	EP1161874A2 Method for preparing deep frozen dough on the basis of pre-prepared ingredients
12/12/2001	EP1161300A1 Processing of flaxseed
12/12/2001	EP1161155A1 Ingredients for expanded foods
12/12/2001	EP0819162B1 Vegetable oil for the preparation of pastry
12/12/2001	CN2464080Y 饼干 Biscuit
12/11/2001	US6329008 Soft texture
12/11/2001	US6328715 Unit dose low viscosity material dispensing system
12/11/2001	US6327968 System and method for producing par-baked pizza crusts
12/06/2001	US20010048965 Encapsulation
12/05/2001	EP1159882A2 Coating material and coated powder
12/05/2001	EP1159878A1 Intraoral stimulating implement
12/05/2001	EP1159876A1 Bakery products containing starch n-alkenyl succinate
12/04/2001	US6326045 Conditioning, crushing, air-drying and classifying, aspirating hydrating, precooking, cooling, grinding, centrifuging, isolating light filth; uniformity and homogeneity in physical and chemical properties
12/04/2001	US6326041 Process for producing food products
11/2001
11/29/2001	WO2001089319A2 Tryptophan source from plants and uses therefor
11/29/2001	WO2001089313A1 Edible products with coatings comprising amorphous trehalose
11/29/2001	WO2001089305A1 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights
11/28/2001	EP1157614A2 Food product kit
11/28/2001	EP1157613A1 Co-extruded filled dough products and process for making same
11/28/2001	EP0917588B1 Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition
11/28/2001	CN1323538A Gettame cake
11/28/2001	CN1323530A Premixed component for producing light cake, and method for making said cake
11/27/2001	US6322836 Continuous production of an instant corn flour for arepa and tortilla, using an acid-cooking
11/27/2001	US6322830 Ready-to-bake, shelf-stable cake dough and process for its manufacture
11/25/2001	CA2348256A1 Improved dough enrobed filling products
11/22/2001	WO2001087076A1 Process for producing nixtamalized and dehydrated cracked corn
11/22/2001	WO2001087075A1 Bakery product containing large quantity of oil-seeds
11/22/2001	US20010043978 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
11/22/2001	US20010043973 Consumable baking cup which can be stacked.
11/22/2001	US20010043970 Sugar wafers
11/22/2001	US20010043969 Edible colored cookie, method for coloring same, coloring tool and a kit containing a cookie and a coloring tool
11/21/2001	EP1155618A1 Bakery products containing high-pressure treated starch
11/21/2001	EP1154695A1 Betaine and bakery products
11/21/2001	EP0873055B1 Process of modifying texture of food products with an immobilized plasticizer
11/20/2001	US6319536 Process for making a canned ground meat
11/20/2001	US6319534 Expandable food products and methods of preparing same
11/20/2001	US6319530 Mounting an edible web to a carrier, placing the image on a copy glass of a photocopy machine, reproducing the image with an edible ink
11/15/2001	WO2001084953A2 Cooked cereal dough products fortified with calcium and method of preparation
11/15/2001	US20010041200 Composition and method for flocking of biscuits and other food products
11/15/2001	CA2408015A1 Food products fortified with calcium and method of preparation
11/14/2001	EP1154015A2 Yeast and process for producing bread
11/14/2001	EP0782392B1 Pie dough with reduced degree of cracking
11/07/2001	EP1150571A1 Method for manufacturing pasteurised egg on aerosol bottles
11/07/2001	CN1074254C Process for producing dough made from flour product
11/06/2001	US6312753 Cocoa components, edible products having enriched polyphenol content, methods of making same and medical uses
11/06/2001	US6312750 Nonfat milk solids, an oil or fat, hydrolyzed amylaceous material having a de of from 5 to 45; porous texture, a low specific weight and a biscuit and caramel flavor.
11/06/2001	US6312743 A ready-for-use cookie dough which can be preserved in the refrigerator.
11/06/2001	US6312741 Encapsulated food acids for preservation of baked goods
11/01/2001	WO2001080653A1 Method for baking flour containing products in tubular cellulose film and resulting product
11/01/2001	US20010036498 Method for making cookies
11/01/2001	US20010036494 Dough compositions for the preparation of baked products
10/2001
10/31/2001	EP0759707B1 Sandwich-like frozen food product
10/31/2001	CN1319743A Sensor for heating decorative flat dough in microwave oven
10/31/2001	CN1319340A Pizze capable of prepared by microwave oven
10/30/2001	US6309688 Dietetic maize tortilla
10/25/2001	WO2001078534A2 Beta-glucan compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels
10/25/2001	WO2001078523A2 Traditional snacks having balanced nutritional profiles
10/25/2001	WO2001078522A2 Tasty, convenient, nutritionally balanced food compositions
10/25/2001	WO2001078514A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
10/25/2001	US20010032843 Susceptor for heating a garnished flat dough in microwave oven
10/25/2001	CA2405829A1 Traditional snacks having balanced nutritional profiles
10/25/2001	CA2405827A1 Tasty, convenient, nutritionally balanced food compositions
10/25/2001	CA2405803A1 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels
10/24/2001	EP1148121A1 A method for introducing recessive properties in baker's yeast
10/24/2001	EP1147707A1 Filled savoury snack product
10/24/2001	EP1147131A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
10/24/2001	EP0847242B1 Sugar-free dragee-like products
10/24/2001	CN1318304A Un-fried special-flavor thin corn pancake and its production process
10/24/2001	CN1318303A Roasted cake and its making process
10/23/2001	US6306218 Starch-emulsifier composition and methods of making
10/20/2001	CA2334103A1 A method for introducing recessive properties into the genetic background of industrial baker's yeast
10/18/2001	WO2001037683A3 Crosslinked protein and polysaccharide biofilms
10/18/2001	US20010031300 Method and apparatus for producing a doughnut
10/18/2001	US20010031294 Savory snack product
10/17/2001	EP1144457A1 Reduced molecular weight native gellan gum
10/17/2001	EP1143811A1 Food particulate
10/17/2001	CN1317972A Compsn contg. rutin and quercetin for preventing or treating elevated blood lipid level-related diseases
10/17/2001	CN1317938A Compsn. contg. neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-reated diseases
10/17/2001	CN1317937A Compsn. containing natural phenolic compound for preventing or treating elevated blood liquid level-related diseases
10/17/2001	CN1317935A Method and device for producing sausages and bakery article prepared with this sausage
10/17/2001	CN1317251A Antistaled fried dough twist 'Gongmahua' and its low-temp cooking technology
10/16/2001	US6303170 Baking dough configuration device and method
10/11/2001	WO2001074169A1 Highly nutritius cereal based food
10/11/2001	US20010028910 Leavened dough extrusion
10/11/2001	US20010028904 Fermentating mixture with flour

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