| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
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| 05/02/2000 | US6056990 For enhancing the strength and/or stability of tortillas and related products. |
| 05/02/2000 | US6056984 Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products |
| 05/02/2000 | US6056982 Confectionery pattern intaglio, pattern sheet, patterned confectionery sheet, confectionery, confectionery manufacturing method |
| 05/02/2000 | US6056980 Process for producing starch sugar composition |
| 04/27/2000 | CA2346325A1 Bioflavonoids as plasma high density lipoprotein level increasing agent |
| 04/26/2000 | EP0994656A2 Frozen dessert |
| 04/26/2000 | EP0994652A1 Preservation of baked goods |
| 04/26/2000 | EP0888064A4 Improved bagels made from frozen bagel shapes |
| 04/26/2000 | CN1051674C High-energy biscuit and making method thereof |
| 04/20/2000 | WO2000021504A1 Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles |
| 04/20/2000 | WO2000021375A1 Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like |
| 04/20/2000 | CA2346559A1 Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like |
| 04/19/2000 | EP0993777A1 Composition and process to replace a part of whole eggs with eggwhite powder or substitute in a pastry |
| 04/19/2000 | CN2374008Y Moon cake with multiple kinds of stuffings |
| 04/19/2000 | CN1251024A Polydextrose as fat absorption inhibitor in fried foods |
| 04/13/2000 | WO2000020119A1 Processing of flaxseed |
| 04/13/2000 | WO2000019843A1 Egg concentrate product |
| 04/13/2000 | WO2000019842A1 Food composition |
| 04/13/2000 | WO2000019834A1 Chocolate compositions and utilization thereof |
| 04/13/2000 | WO2000019829A1 Method for producing a wafer product, arrangement for carrying out this method and wafer product produced according to the method |
| 04/13/2000 | DE19845981A1 Pizza, for deep-freezing, has a dough base of wholemeal flour ground from pollutant-free biologically controlled produce and mixed with spring water or oxygenated water |
| 04/13/2000 | CA2346177A1 Egg concentrate product |
| 04/13/2000 | CA2345323A1 Process for producing a wafer product, unit for implementing said process, and wafer product produced according to said process |
| 04/12/2000 | EP0992193A1 Process for making bread with addition of a gliadin-rich fraction, without incorporation of yeast food and emulsifier |
| 04/12/2000 | EP0992192A1 Sweet bakery product also consumable as a beverage |
| 04/11/2000 | US6048556 Method for making a stuffed pizza crust |
| 04/06/2000 | WO2000018927A1 Improved starchy flours |
| 04/06/2000 | WO2000018242A1 Process for producing baked snacks |
| 04/05/2000 | EP0990392A1 Process for the production of hollow baked confectionery |
| 04/05/2000 | CN2371808Y 多功能食品 Multifunctional Food |
| 04/05/2000 | CN1249665A Method for making reduced fat dough and composition resulting therefrom |
| 03/30/2000 | WO2000016643A1 Encapsulated odiferous substances and/or aromas with special releasing characteristics |
| 03/30/2000 | WO2000016636A1 Foodstuff, especially a candy product, with at least two wafer layers |
| 03/30/2000 | WO2000016635A1 Method for making a strip of kneaded and extruded uncooked batter |
| 03/30/2000 | WO2000016633A1 Food flour and uses |
| 03/30/2000 | CA2344406A1 Encapsulated odiferous substances and/or aromas with special releasing characteristics |
| 03/29/2000 | EP0987949A1 Milled cereal by-product which is an additive for flour and dough |
| 03/29/2000 | CN1248884A Wafer product and process of manufacture |
| 03/28/2000 | US6042868 Process for the preparation of softened seeds |
| 03/28/2000 | US6042867 Flour blend containing specific amounts of waxy wheat flour; good texture after freezing and thawing, storage stability |
| 03/28/2000 | CA2280258A1 Bakery product |
| 03/24/2000 | CA2248396A1 Improved starchy flours |
| 03/23/2000 | WO2000015237A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 03/23/2000 | WO2000015047A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases |
| 03/23/2000 | WO2000015044A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases |
| 03/23/2000 | WO2000015039A1 Method for preparing rye biscuits |
| 03/23/2000 | DE19842606A1 Sandwich burger with enclosed sides maintains the filling in fresh condition and minimizes unwanted loss from the edges during consumption |
| 03/23/2000 | DE19827083A1 Paste for making confectionery, especially with a high butter content, e.g. praline, contains sugar, milk powder, soya flour, baked pastry crumbs, butter and hardened vegetable fat and is coated |
| 03/23/2000 | CA2344401A1 Composition containing natural phenolic compounds for preventing or treating elevated blood lipid level-related diseases |
| 03/23/2000 | CA2344322A1 Composition containing neohesperidin dihydrochalcone for preventing or treating elevated blood lipid and glucose level-related diseases |
| 03/23/2000 | CA2344054A1 Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
| 03/22/2000 | EP0714239B1 Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
| 03/21/2000 | US6039997 Bread and bread's dough |
| 03/21/2000 | US6039994 Mixture of flour, sugar, fats, eggs and water for storage stable batter for cakes |
| 03/21/2000 | US6039988 Laminated baked product and method of making the same |
| 03/16/2000 | WO2000013513A1 Masa-based products comprising polyglycerol fatty acid ester and/or modified starch |
| 03/16/2000 | WO2000013512A1 Sugar wafers |
| 03/16/2000 | CA2340637A1 Sugar wafers |
| 03/15/2000 | EP0984700A1 Shelf-stable complete food pre-mixes |
| 03/09/2000 | DE19847443A1 Process to make biscuits using beaten egg white and yolk produces fine pore texture with an elastic shape-retaining consistency |
| 03/01/2000 | EP0981283A1 Milled cereal by-product which is an additive for increasing total dietary fiber |
| 03/01/2000 | CN1049800C Method for preparing bear gall biscuit |
| 02/29/2000 | US6030654 Composition for no fat of reduced fat bakery products |
| 02/24/2000 | WO2000008942A1 Sodium bisulfate as acidulant in foods |
| 02/24/2000 | WO2000008941A1 Frozen pie dough showing good rising |
| 02/24/2000 | WO1999045788A8 Food products having enhanced cocoa polyphenol content and processes for producing same |
| 02/23/2000 | EP0980651A1 Confectionery product and method of producing the same |
| 02/23/2000 | EP0980209A1 Industrially produced, storable premix for baked products |
| 02/23/2000 | CN1245511A Aqueous suspension composition and water-dispersible dry composition |
| 02/22/2000 | US6027753 Wafer product and process of manufacture |
| 02/17/2000 | WO2000007449A2 Method and device for producing sausages and bakery article prepared with this sausage |
| 02/17/2000 | DE19835160A1 Dried bilberries or blueberries incorporated in a wide range of foods for human consumption have long shelf life and available irrespective of the season |
| 02/15/2000 | US6025011 Corn flour, lime and water, heating and applying vacuum |
| 02/15/2000 | US6024997 Cookie dough |
| 02/10/2000 | WO2000005973A1 Heat-stable high-amylopectin starch |
| 02/10/2000 | WO2000005967A1 Pizza crust and process for producing the same |
| 02/10/2000 | WO2000005966A1 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 |
| 02/09/2000 | EP0726718B1 Process for preparing pretzel chips |
| 02/09/2000 | CN1243671A Japan-style moon cake with filling of sweetened red-bean mash and making method thereof |
| 02/03/2000 | WO2000005396A1 Foodstuff |
| 02/03/2000 | WO2000004784A1 A dough composition for producing low-fat and fat-free snacks |
| 02/03/2000 | WO2000004783A1 Novel dough compositions for the preparation of baked products |
| 02/03/2000 | DE19833437A1 Sausage snack preparation comprises preparing at least one sausage without skin and then warming it in steam. |
| 02/03/2000 | CA2334337A1 A dough composition for producing low-fat and fat-free snacks |
| 02/02/2000 | EP0975236A2 Low calorie, palatable fiber-containing, sugar substitute |
| 02/02/2000 | EP0975229A2 Method for making reduced fat dough and compositions resulting therefrom |
| 02/02/2000 | CN1243419A Emulsion glaze for dough products |
| 02/02/2000 | CN1243418A Method and device for production of pizza |
| 02/02/2000 | CN1242948A Preparation technology for pancake |
| 02/01/2000 | US6020011 Anaerobically-packaged ready to use liquid bakery wash |
| 01/26/2000 | EP0973401A1 Process for the manufacture of dry baked products |
| 01/26/2000 | EP0973400A1 Process for the manufacture of dry baked products |
| 01/26/2000 | EP0820307A4 Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| 01/25/2000 | US6017571 Food products including cheeses, fruits, cookie materials, snack chips, and seasonings which are highly shelf-stable |
| 01/25/2000 | US6017388 Starch-emulsifier composition and methods of making |
| 01/20/2000 | WO2000002458A1 A frozen confection type food product and method for making same |
| 01/19/2000 | EP0828426B1 Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
| 01/19/2000 | EP0814664B1 A structure for a food product with a wafer shell and a creamy filling, for example, for the production of semi-cold food products |
| 01/19/2000 | CN1241912A A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof |
| 01/18/2000 | US6015913 Heating cocoa beans to loosen shell without roasting nib, winnowing nibs from shells, screw pressing nibs to produce cocoa butter and partially defatted cocoa solids |