Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 13 - Finished or partly finished bakery products
Patents for A21D 13 - Finished or partly finished bakery products (13,430)
12/2000
12/13/2000EP0809446B1 Food microemulsion formulations
12/12/2000US6159514 Production process for dough-based products
12/06/2000EP1057887A1 Shortening system
12/06/2000EP1056356A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products
12/06/2000EP0813368B1 Process for producing a dough made from a flour product
12/05/2000US6156365 Processing of oat products for human consumption
12/05/2000US6156364 Method of forming proofed dough for baked goods in a predetermined shape
12/05/2000US6156357 Quick-serve hand-held frozen confection which provides a platform for receiving plentiful add-ons and provides a range of customization for the customer
12/05/2000US6156356 Precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven
12/04/2000CA2292416A1 Dough enrobed cheese filling
11/2000
11/30/2000WO2000070956A1 Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food
11/29/2000EP1054598A2 Physically coated cellulose as low calorie flour replacements
11/28/2000US6153243 Method for manufacturing shaped wafers, an intermediate product and a wafer obtained by this method, and an associated mould
11/28/2000US6153239 Method for producing a single-use container and mold for practicing the method
11/23/2000DE19922988A1 Bread product, for further processing to a bread snack, is produced by providing cuts in a rolled dough strip and using a tool to cut out a dough piece of the desired shape
11/22/2000EP1053682A2 Ready-to-assemble and ready-to-eat packaged snack product comprising fully baked breadsticks
11/22/2000EP1053681A2 Ready-to-assemble and ready-to-eat packaged pizza comprising a deep dish pizza crust
11/22/2000CN2406494Y Spring pancake for snack bar
11/21/2000US6149961 Fat substitute formulation and methods for utilizing same
11/16/2000WO2000067595A1 Rapidly disintegrating flavor wafer for flavor enrichment
11/15/2000EP1051083A1 Low-browning crumb
11/14/2000US6146681 Method for producing a porous baked food material
11/14/2000US6146672 Shaped dough filled with a spreadable emulsion comprising water, a high and low fat index fat phase, and high and low hlb emulsifiers, and a stabilizer in given amounts; less carbon dioxide and moisture migration to dough from filling
11/14/2000US6146573 Preparing starch-based baking mixture comprising starch selected from starch, starch mixture, flour, a flour mixture, and a starch derivative, water, release agent; adding polyvinyl alcohol; introducing into mold, baking, demolding
11/09/2000DE19911472C1 Foodstuff comprises hollow shell made from pastry containing meat and has cooked filling with fine consistency
11/08/2000CN2404346Y Amusment cake
11/08/2000CN1272320A Sugarless high-fibre low-energy moon cake and its production method
11/02/2000EP1047307A1 Method for producing an animal feed or food item and a product produced according to said method
10/2000
10/31/2000US6139895 Viscosity stable acidic edible liquid compositions and method of making
10/31/2000US6139885 Spreading toast with fat before packaging
10/30/2000CA2270447A1 Cake or bread product comprising multiple doughs apparatus and method for manufacturing same
10/25/2000EP1046342A1 Chocolate compositions and utilization thereof
10/25/2000EP1045639A1 Extruded intermediates containing a soluble fiber and food products containing same
10/25/2000EP0690930B1 Sugar product, process for its production, and its use
10/24/2000US6136349 Food seasoning, food ingredients and food item compositions and methods for their preparation
10/19/2000WO2000060946A1 System and method for producing par-baked pizza crusts
10/18/2000EP1044613A2 Edible container
10/18/2000CN2401036Y Clean-keeping cover for birthday cake
10/18/2000CN1269973A Hypoglycemic nutritive cracker and its making method
10/17/2000US6133311 Method for preventing or treating elevated blood lipid level-related diseases by administering natural phenolic compounds
10/17/2000US6132792 Alkali metal bisulfates as acidulants in leavened baked goods
10/16/2000CA2305900A1 Food ingredient
10/12/2000WO2000059317A2 Food dispenser
10/12/2000WO2000059309A1 Multi-layer toaster product and method for making same
10/12/2000WO2000059306A1 Process for producing low-protein breads
10/11/2000EP1042956A1 Topped pizza dough
10/11/2000EP1041889A1 Surface-modified cellulose as low calorie flour replacements
10/11/2000EP0730414B1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose
10/10/2000US6129009 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable
10/05/2000WO2000058453A2 Plants transformed with thioredoxin
10/05/2000WO2000058366A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/05/2000WO2000058352A2 Barley gene for thioredoxin and nadp-thioredoxin reductase
10/05/2000WO2000057712A1 Food products with biocontrol preservation
10/05/2000WO2000057711A1 High protein edible compositions and method of preparing the same
10/05/2000WO2000057710A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained.
10/05/2000WO2000025602A3 Use of calcareous material for foodstuff and cosmetic material
10/05/2000WO1999022605A3 Physically coated cellulose as low calorie flour replacements
10/05/2000DE19914476A1 Nahrungsmittelprodukte geeignet zum Ausbraten nach Rehydratisierung und Verfahren zu ihrer Herstellung Food products suitable for frying according to rehydration and processes for their preparation
10/05/2000CA2368854A1 Barley gene for thioredoxin and nadp-thioredoxin reductase
10/05/2000CA2368744A1 Value-added traits in grain and seed transformed with thioredoxin
10/05/2000CA2367758A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/04/2000EP1040764A2 Food products suitable for frying after rehydration and process for their production
10/04/2000EP0708599B1 Method for the manufacture of a food product in a pastry case and products so obtained
10/04/2000CN1268871A Cream-based food composition and process for producing same
10/03/2000US6126982 Milling wheat to make flour, mixing with minerals, fermentation and baking
10/03/2000US6126977 Multilayer laminated pizza crust made of dough sheets that heve ben stretched, folded, punctured and cutting then baking
10/03/2000US6126943 Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis
09/2000
09/30/2000CA2302912A1 Food products suitable for frying after rehydration and process for their production
09/23/2000CA2301486A1 Leak-proof edible container
09/21/2000WO2000054606A1 Ingredients for expanded foods
09/21/2000DE19912072A1 Producing and marketing churros involves deep freezing cinnamon dough sticks of standard size after frying
09/20/2000EP1036841A1 Sugar super-tolerant yeast for confectionery and bakery
09/20/2000EP1036504A2 Shelf-stable snack bar with crust and filling
09/20/2000EP1036501A2 Low moisture cheesecake product
09/20/2000EP0987949A4 Milled cereal by-product which is an additive for flour and dough
09/20/2000EP0981283A4 Milled cereal by-product which is an additive for increasing total dietary fiber
09/20/2000CN1056501C Process for making reduced-fat fried snacks with lighter more expanded snack structure
09/19/2000US6120821 Method for preparing color changing food
09/19/2000US6119625 Tool for applying fluid material to a comestible product
09/15/2000CA2300224A1 Stabilized cheesecake product
09/14/2000WO2000053023A1 Intraoral stimulating implement
09/13/2000EP1034702A1 Process for producing baked snacks
09/13/2000CN1266354A Suspension for adding controlled amount of ingredient to a food product
09/12/2000US6117474 Suspension of cellulose with calcium with wet grinding
09/08/2000WO2000051439A1 Cooking machine and associated cooking method
09/08/2000CA2362846A1 Cooking machine and associated cooking method
09/06/2000EP1032381A1 Naringin and naringenin as inhibitor of acyl coa-cholesterol-o-acyltransferase, inhibitor of macrophage-lipid complex accumulation on the arterial wall and preventive or treating agent for hepatic diseases
09/06/2000EP1032274A1 Ready-for-use cookie dough
09/05/2000US6113976 A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for a portion of fat and/or oil of the food; yield stress 100-1500 pascal
09/05/2000US6113969 Fat, casein and whey protein; creme fraiche; dietetics
09/05/2000US6113956 Food preparation method
08/2000
08/31/2000WO2000049878A1 Betaine and bakery products
08/30/2000EP1030562A1 Expandable food products and methods of preparing same
08/30/2000CN1265008A Machine for forming cones
08/30/2000CN1055824C Eight-treasure cake and its prodn. process
08/29/2000US6110511 Fruit particle analog
08/24/2000WO2000025603A3 Method for preparing color changing food
08/23/2000EP1028632A1 Process for making enzyme-resistant starch for reduced-calorie flour replacer
08/23/2000EP0936868B1 Method for producing a one-way container, and mould needed for the application
08/23/2000CN1263715A Soybean protein crackers
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