| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 10/11/2001 | DE10013771A1 Process for baking sweet or salt bread, rolls and cake bases uses carbonated water and optionally baking soda as leavening agent |
| 10/10/2001 | EP1142479A1 Method for producing cereal bread |
| 10/10/2001 | EP1139784A1 Food-induced antisecretory proteins in egg yolk |
| 10/10/2001 | EP1139766A1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
| 10/09/2001 | US6299916 Shelf-stable bar with crust and filling |
| 10/04/2001 | WO2001072136A1 Sterol ester compositions |
| 10/04/2001 | WO2001072134A1 Coated biscuit |
| 10/04/2001 | DE10012697A1 Continuous rapid preparation of pizza bases, topping and baking to meet customer orders, rolls grouped dough portions first in one direction then at right angles |
| 10/04/2001 | CA2404913A1 Sterol ester compositions |
| 10/03/2001 | CN1315833A Sugar wafers |
| 10/03/2001 | CN1315146A Cake made of mixed flour and living fish soup and its making method |
| 10/03/2001 | CN1072001C Multi-taste filling for moon cake and making method thereof |
| 10/02/2001 | CA2076647C Branched fructo-oligosaccharides, a method for obtaining them and uses of products containing them |
| 09/30/2001 | CA2304303A1 Processing of flaxseed |
| 09/30/2001 | CA2303561A1 Food composition |
| 09/27/2001 | WO2001070086A1 System for producing par-baked pizza crusts |
| 09/27/2001 | WO2001070035A1 Method for producing a waffle product, arrangement for carrying out said method and a waffle product produced according to said method |
| 09/27/2001 | US20010024673 Low temperature, high moisture |
| 09/27/2001 | US20010024671 Method and device for producing pizza |
| 09/27/2001 | US20010024670 Cake with confection covering |
| 09/27/2001 | DE10015006A1 Nahrungsmittel und Nahrungsergänzungsmittel mit kaltgepreßtem Traubenkernöl und/ oder Kernschrot Foods and dietary supplements with cold-pressed grape seed oil and / or crushed seeds |
| 09/26/2001 | EP0839008B1 Edible products having inorganic coatings |
| 09/26/2001 | CN1314786A Method for producing a wafer product, arrangement for carrying out this method and wafer product produced according to the method |
| 09/26/2001 | CN1071551C Polished red glutinous rice New Year cake and production process thereof |
| 09/25/2001 | US6294190 Antiobestic agent containing procyanidin as the active ingredient |
| 09/20/2001 | WO2001032029A3 Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 09/20/2001 | US20010022984 Preparation of a dough for obtaining a puff pastry-type product |
| 09/20/2001 | DE10012329A1 Snack food product comprising meat and potatoes in pastry case, obtained e.g. by frying mixture of minced meat, cooked potatoes, onions, salt, pepper and spices, enclosing in dough and baking |
| 09/20/2001 | DE10012242A1 Edible hollow molding preparation, comprises cutting a food product laterally, pressing a stamper through the cut surface, and filling it |
| 09/19/2001 | EP1133920A1 Method for the preparation of a filled savory snack |
| 09/18/2001 | US6291002 The upper and lower elongated strips are thus separated and available for further processing, such as chopping into snack-sized portions and/or seasoning. |
| 09/18/2001 | US6290999 Low oil food composition and method |
| 09/13/2001 | WO2001065952A1 Foods having laminated structure and foods for packing |
| 09/13/2001 | WO2001065945A1 Method and apparatus for a new doughnut |
| 09/12/2001 | EP1132317A1 Susceptor for heating a garnished flat dough in microwave oven |
| 09/12/2001 | EP1130975A1 Fat substitute formulation and methods for utilizing same |
| 09/12/2001 | EP1130971A1 Sandwich and method for the production thereof |
| 09/12/2001 | CN1312075A Lipid-matabolizing improvement agent |
| 09/12/2001 | CN1312009A Buckwheat cake and its making process |
| 09/11/2001 | US6287626 Hydration; rinsing; drying |
| 09/10/2001 | CA2339078A1 Susceptor for heating a garnished flat dough in microwave oven |
| 09/07/2001 | WO2001064039A1 Frozen filled yeast-leavened bread product and a method for making the product |
| 09/07/2001 | CA2400809A1 Frozen filled yeast-leavened bread product and a method for making the product |
| 09/06/2001 | US20010019734 Baked goods; mixture of soybean grits and gluten |
| 09/06/2001 | US20010019733 Adding nitrogen |
| 09/05/2001 | EP1128732A1 Use of puroindoline for preparing biscuits |
| 09/05/2001 | EP0879249B1 Modified inulin |
| 09/04/2001 | US6284295 Ready to bake refrigerated cookie dough |
| 09/04/2001 | CA2275428C Cake or bread product comprising multiple doughs; apparatus and method for manufacturing same |
| 08/30/2001 | WO2001062620A1 Method for producing biodegradable, recessed moulded receptacle bodies by baking a baking material and device for carrying out this method |
| 08/30/2001 | WO2001062102A1 Feed additives, forage and agents for animals, methods for the use thereof |
| 08/30/2001 | DE10007986A1 Verfahren zur Herstellung biologisch abbaubarer, vertiefter Aufnahmeformkörper durch Backen einer Backmasse und Einrichtung zur Durchführung dieses Verfahrens Method for producing biodegradable, recessed receiving mold body by baking a baking composition and device for carrying out said method |
| 08/30/2001 | CA2400792A1 Method for producing biodegradable, recessed moulded receptacle bodies by baking a baking material and device for carrying out this method |
| 08/29/2001 | CN1310586A Heat-stable high-amylopectin starch |
| 08/28/2001 | US6280783 Dough from mixture of flour, sugar, leavening and fats in sheets |
| 08/28/2001 | US6280782 Non-emulsion based, moisture containing fillings for dough products |
| 08/23/2001 | US20010016572 Fructan-containing material subjected to partial hydrolysis low in glucose, fructose, and saccharose one-step ensymatic treatment; used in food, drugs, cosmetics |
| 08/23/2001 | US20010016221 Upper and lower fillings between upper and lower bread portions, and a center filling sealed between upper and lower fillings, with crimpled edge around the perimeter; prevents inner filling from seeping into bread |
| 08/22/2001 | EP1124564A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 08/22/2001 | EP1124440A2 Use of calcareous material for foodstuff and cosmetic material |
| 08/21/2001 | US6277421 Food product comprising masa flavored flour |
| 08/21/2001 | CA2208387C Fat free edible composition and method of making and using same |
| 08/16/2001 | WO2000058352A3 Barley gene for thioredoxin and nadp-thioredoxin reductase |
| 08/16/2001 | US20010014669 Method for preventing or treating elevated blood lipid level-related diseases by administering rutin and quercetin |
| 08/16/2001 | US20010014368 High-protein food of plate form and process for producing the same |
| 08/16/2001 | EP1123656A2 Bread products containing non-protein nitrogen |
| 08/16/2001 | EP1123096A1 Bioflavonoids as plasma high density lipoprotein level increasing agent |
| 08/16/2001 | EP0759696B1 Bakery/confectionery product |
| 08/15/2001 | CN1069491C Biscuits with appearance of fruit |
| 08/14/2001 | US6274185 Heating food in presence of argon, neon, krypton or xenon or mixtures under pressure for browing to produce baked product |
| 08/14/2001 | US6274179 Proanthocyanidin-free barley food composition fortified with iron and methods of making and using |
| 08/10/2001 | CA2334930A1 Proanthocyanidin-free barley food composition fortified with iron |
| 08/09/2001 | WO2001056392A1 Apparatus and method for making stackable snack food chips |
| 08/09/2001 | US20010012532 Comprising filling between bread layers, whose portion of crust has been removed and edges crimped; filling will not leak out |
| 08/09/2001 | US20010012529 Storage stability |
| 08/09/2001 | US20010012528 Method of producing a wafer product, assembly for implementing the method, and wafer product produced according to the method |
| 08/08/2001 | EP1121860A1 Mix for baked goods |
| 08/08/2001 | EP1121859A2 Cereal-based products for cooking at low temperature |
| 08/08/2001 | CN1307450A Dough composition for producing low-fat and fat-free snacks |
| 08/08/2001 | CN1306753A High energy biscuit and its production process |
| 08/08/2001 | CN1306752A Formulation and production process of Baile biscuit with dietary fiber having hypoglycemic function |
| 08/04/2001 | CA2333227A1 Improved low temperature cooking cereal-based products |
| 08/02/2001 | US20010010830 Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor |
| 08/02/2001 | CA2366828A1 Preparation and use of polymers crosslinked with tyrosine-containing peptides |
| 08/01/2001 | EP1120043A1 Leavened, prebaked and frozen laminated dough |
| 08/01/2001 | EP1119345A1 Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles |
| 07/31/2001 | US6268008 Containing dietary fiber |
| 07/31/2001 | US6267998 Product comprising single homogeneous layer of structural dough, single homogeneous layer of non-structural dough having different composition, non-dough filling layer between said layers, binding agent sealing layers together; reheatable |
| 07/27/2001 | CA2332754A1 Soy doughnut fried in grapeseed oil |
| 07/26/2001 | WO2001052657A1 Process of forming a refrigerated dough |
| 07/26/2001 | WO2000059317A3 Food dispenser |
| 07/26/2001 | US20010009685 Sealed crustless sandwich |
| 07/25/2001 | EP1117305A1 Food composition |
| 07/25/2001 | EP1117301A1 Method for producing a wafer product, arrangement for carrying out this method and wafer product produced according to the method |
| 07/24/2001 | US6265013 Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products |
| 07/19/2001 | WO2001051014A1 Pharmaceutical and cosmetic carrier or composition for topical application |
| 07/19/2001 | WO2001050878A2 Method and apparatus for manufacturing edible ice products of the folded sandwich type |
| 07/19/2001 | WO2001050873A1 Thickened oil compositions of edible oil |
| 07/19/2001 | WO2001050870A1 Use of a cereal product for improving cognitive performance and mental well-being in a person, particularly in a child and an adolescent |
| 07/19/2001 | WO2001050869A1 Low water activity flavoured filling for baked flour based products |