| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 07/19/2001 | CA2397068A1 Pharmaceutical and cosmetic carrier or composition for topical application |
| 07/19/2001 | CA2396071A1 Thickened oil compositions of edible oil |
| 07/19/2001 | CA2394873A1 Low water activity flavoured filling for baked flour based products |
| 07/18/2001 | EP1115291A1 Method for making a strip of kneaded and extruded uncooked batter |
| 07/17/2001 | US6261612 Body with overcoating |
| 07/12/2001 | WO2001049822A2 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 07/12/2001 | WO2001049133A1 Application of vicinal dithioglycol as food additive |
| 07/12/2001 | WO2001049132A1 Waxy grain products and processes for producing same |
| 07/12/2001 | WO2001049131A1 Waxy wheat products and processes for producing same |
| 07/12/2001 | US20010007693 Food products having enhanced cocoa polyphenol content and processes for producing the same |
| 07/12/2001 | US20010007689 Flavor topping on baked goods |
| 07/12/2001 | CA2395134A1 Waxy grain products and processes for producing same |
| 07/11/2001 | EP1113726A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases |
| 07/11/2001 | EP1113725A1 Encapsulated odiferous substances and/or aromas with special releasing characteristics |
| 07/11/2001 | EP1113724A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases |
| 07/11/2001 | EP0907321B1 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable |
| 07/11/2001 | CN1303427A Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 07/11/2001 | CN1068190C Fermentation composition, process for preparing same, and use thereof |
| 07/05/2001 | WO2001047379A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
| 07/04/2001 | EP1111998A1 Sugar wafers |
| 07/04/2001 | EP0767612B1 Sweet cinnamon or other flavoured, fat-based, anhydrous flakes for bakery purposes |
| 07/04/2001 | CN1301491A Process for producing health-care biscuit |
| 07/03/2001 | US6254917 Process for preparing pretzel chips |
| 07/03/2001 | US6254915 Method for production of edible, thin molded structures which are at least partially or completely decomposable |
| 06/28/2001 | WO2001045540A1 Apparatus and method for bonding food particles |
| 06/28/2001 | WO2001045516A2 Additive for frozen raw pastry |
| 06/28/2001 | WO2001045515A2 Method for preparing bakery products such as croissants and the like |
| 06/28/2001 | US20010005524 Comprising a protein source, fat, sweetener, stabilizer, flavoring agent, and emulsifier; frozen products such as custards, light custards, creme brulee, or creme caramel; only a single mixture is used which improves sanitation |
| 06/28/2001 | US20010005522 Mounting an edible web to a carrier, placing ona copy glass of a photocopy machine, reproducing the image on the copy glass onto the edible web as it passes along the copy path |
| 06/27/2001 | EP1022953B1 Composite food product based on cheese and biscuit and preparation method |
| 06/27/2001 | CN1301133A Food products having enhanced cocoa polyphenol content and processes for producing same |
| 06/27/2001 | CN1300548A Craker for invigorating function of stomach |
| 06/26/2001 | US6251458 Providing a dough formulation including an effective amount of structurally expanded cellulose to increase water absorption, said amount being less than 0.25 weight percent based on the flour content of said dough; baking |
| 06/21/2001 | WO2001043556A1 Method and installation for making flour from ozone-treated grains |
| 06/21/2001 | US20010004465 Cereal flour dough sheet-derived food and production process thereof |
| 06/21/2001 | CA2314388A1 Microwave brownable potato compositions |
| 06/19/2001 | US6248388 Edible laminated dough and edible lamination dispersion therefor |
| 06/19/2001 | CA2195951C Pie dough with reduced degree of cracking |
| 06/19/2001 | CA2195504C Lamination fat product |
| 06/17/2001 | CA2329038A1 Cereal flour dough sheet-derived food and production process thereof |
| 06/14/2001 | WO2001017363A3 A method for the separation of flour |
| 06/13/2001 | EP1106069A1 Process for making a baked alveolar food product |
| 06/13/2001 | DE19952866A1 High ballast-content health-giving bread product with no need for preservatives has the conventional flour partly replaced by whole-rye and oat bran |
| 06/13/2001 | CN1298656A Method for preparing crisp cakes |
| 06/12/2001 | US6245374 Flexible partially cooked food composition |
| 06/12/2001 | US6245370 Method for producing pizza |
| 06/12/2001 | US6245368 Refrigerated sandwiches |
| 06/07/2001 | WO2001039637A1 Coaster for drinking vessels |
| 06/07/2001 | WO2001039612A1 Material for making biodegradable mouldings from bran and method thereof |
| 06/07/2001 | CA2392130A1 Material for making biodegradable mouldings from bran and method thereof |
| 06/06/2001 | EP1104651A1 Frozen pie dough showing good rising |
| 06/06/2001 | EP1104245A1 Sodium bisulfate as acidulant in foods |
| 06/06/2001 | CN1297687A Nutritious black bread and its production process |
| 06/05/2001 | US6242035 Tetrasaccharides units |
| 06/05/2001 | US6242031 Method of producing dietary fibrous bread |
| 06/05/2001 | US6242026 Applying and joining decorative food design; thermal fusion |
| 06/05/2001 | US6242021 Pretzel stick snack item |
| 05/31/2001 | WO2001037683A2 Crosslinked protein and polysaccharide biofilms |
| 05/31/2001 | US20010002267 A low moisture cheesecake bar including crust and filling with low water activity, having extended shelf-life stability |
| 05/30/2001 | EP1102547A1 Heat-stable high-amylopectin starch |
| 05/30/2001 | EP1102541A1 Use of erythrol and/or xylite as partial or full sugar substitute in baking masses or doughs for dry baked goods made of flours and/or starches |
| 05/30/2001 | EP0708603B1 Food products with improved strength |
| 05/30/2001 | CN1297328A Glaze for dough products |
| 05/25/2001 | WO2001035751A1 Filled batter-derived food products |
| 05/23/2001 | EP1101413A1 Method for producing an additive stuff for bread or the like, and additive stuff for bread or the like |
| 05/23/2001 | EP1100339A1 A dough composition for producing low-fat and fat-free snacks |
| 05/22/2001 | US6235334 No fat, no cholesterol cake and process of making the same |
| 05/17/2001 | WO2001033968A1 Non-emulsion based, moisture containing fillings for dough products |
| 05/17/2001 | DE19954153A1 Verfahren zur Haltbarmachung von Hanfsamen Method of preservation of Cannabis Seeds |
| 05/16/2001 | EP1099383A2 Process for preserving hemp seeds |
| 05/16/2001 | EP1098988A1 Foodstuff |
| 05/16/2001 | EP1098568A1 Novel dough compositions for the preparation of baked products |
| 05/15/2001 | US6231957 Rapidly disintegrating flavor wafer for flavor enrichment |
| 05/15/2001 | US6231898 Sandwich product and method for making same |
| 05/10/2001 | WO2001032029A2 Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 05/10/2001 | WO2001032024A1 Baked dough products |
| 05/10/2001 | CA2403914A1 Baked dough products |
| 05/10/2001 | CA2389704A1 Compositions comprising edible oils and phytosterols and/or phytostanols substantially dissolved therein, method of making the same, and use thereof in treating or preventing cardiovascular disease, and its underlying conditions |
| 05/09/2001 | EP1096859A1 A frozen confection type food product and method for making same |
| 05/09/2001 | CN1294493A Fried food and shortening |
| 05/08/2001 | US6228406 Process for isolating filling from outer edible shell member |
| 05/08/2001 | US6227103 Machine for forming cones |
| 05/03/2001 | WO2000019829A8 Method for producing a wafer product, arrangement for carrying out this method and wafer product produced according to the method |
| 05/03/2001 | DE19951424A1 Füllung für Backwaren Filling for pastries |
| 05/02/2001 | EP1095568A2 Filling for bakery products |
| 05/02/2001 | EP1094977A1 Method for making a baking product |
| 05/01/2001 | US6224928 Stacking |
| 05/01/2001 | US6224920 Process for the manufacture of dry baked products |
| 04/26/2001 | WO2001028365A1 Dietary supplement |
| 04/26/2001 | WO2001028357A2 Sugar substitutes |
| 04/26/2001 | WO2001028345A1 Filled bakery product, mould and method for the preparation thereof |
| 04/26/2001 | DE19950873A1 Hollow molded food is made from paste or meat by finishing and/or pressing, using equipment with convex die dipping into concave mold |
| 04/25/2001 | EP1093723A2 Method for preparing cheesecake |
| 04/24/2001 | US6221421 Extruded intermediates containing a soluble fiber and food products containing same |
| 04/24/2001 | US6221418 Dough for baked good comprising mixture of high protein components, flour, leavening, sweetener and water; dietetic nutrients |
| 04/22/2001 | CA2324118A1 Cheesecake standardization method |
| 04/19/2001 | WO2001026479A1 A METHOD FOR PREPARING AN OAT PRODUCT AND A FOODSTUFF ENRICHED IN THE CONTENT OF β-GLUCAN |
| 04/18/2001 | CN1291865A Method for producing cereal bread |
| 04/18/2001 | CN1291864A Crisping batter and crisping batter-coated food product |
| 04/18/2001 | CN1291439A Technology for processing parched food |