| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 10/17/1996 | WO1996032017A1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 10/16/1996 | EP0737035A1 Process for preparing low fat baked goods |
| 10/10/1996 | WO1996031582A1 Vegetable oil for the preparation of pastry |
| 10/10/1996 | WO1996031240A1 Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| 10/09/1996 | EP0735823A1 Ready-to-bake doughs |
| 10/09/1996 | CN1132594A Multi-layer creamy pancake and its production |
| 10/03/1996 | WO1996029882A1 Bakery fat composition |
| 10/02/1996 | DE19512925A1 Bread made using beer as dough-making liq. |
| 10/02/1996 | DE19510232A1 Method of labelling or graphically decorating food with a printer using foodstuff colouring |
| 10/01/1996 | US5560955 Protein compositions having reduced-hydroscopic properties and methods for preparing same |
| 10/01/1996 | US5560946 Ready-to-bake doughs |
| 10/01/1996 | US5560944 Process for the industrial preparation of pizzeria pizzas |
| 09/25/1996 | EP0733014A1 Process for producing a decomposable thin-walled molded article based on starch |
| 09/24/1996 | US5558894 Cutting shapes from strips of dough, superimposing shapes, injecting air, sealing edges, frying in oil |
| 09/19/1996 | WO1996028036A1 Method for increasing the bulk of food having reduced bulk |
| 09/19/1996 | WO1996028035A1 A structure for a food product with a wafer shell and a creamy filling, for example, for the production of semi-cold food products |
| 09/19/1996 | WO1995015894A3 Process for producing a decomposable thin-walled molded article based on starch |
| 09/19/1996 | DE19509919A1 Prodn. of malt bread or rolls with good taste, appearance and freshness |
| 09/19/1996 | DE19509660A1 Bread, biscuits, cakes or other bakery prods. recipe |
| 09/18/1996 | EP0732064A1 Bitterness-relieving agent |
| 09/18/1996 | EP0731649A1 Process for producing decomposable thin-walled molded articles based on starch |
| 09/18/1996 | CN1131380A Process for making reduced-fat fried snacks with lighter more expanded snack structures |
| 09/17/1996 | US5556659 Preparation of reduced-calorie coated frozen confectionery |
| 09/17/1996 | US5556655 Addition of zinc and aluminum compounds to improve brightness, inhibit discoloration, pasta, dough for baked goods |
| 09/12/1996 | WO1996027295A1 Bakery/confectionery product |
| 09/12/1996 | WO1996027294A1 Process for producing a dough made from a flour product |
| 09/12/1996 | DE19507748A1 Verfahren zum Herstellen eines Mahlproduktteiges A method for producing a Mahlproduktteiges |
| 09/11/1996 | EP0730414A1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose |
| 09/10/1996 | US5554408 Bloom-inhibiting fat blends |
| 09/10/1996 | US5554402 Process for preparing baked food products having little or no fat using an oat component as a fat replacement |
| 09/10/1996 | US5553532 Apparatus for cooking food products using very low and low frequency radio waves |
| 09/06/1996 | WO1996026644A1 Biscuit roll |
| 09/04/1996 | EP0681433B1 Natural puff-pastry margarines |
| 09/04/1996 | EP0656748B1 Blood sugar decreasing bread-like product for diabetics and a powdery mix for producing same |
| 09/04/1996 | CN1130343A Filled laminated dough systems |
| 08/28/1996 | EP0728415A1 Heat set, flour based products |
| 08/28/1996 | EP0727956A1 Apparatus and method for a breadmaking machine |
| 08/22/1996 | WO1996018304A3 Reduced-fat, deep-fried doughnuts and their method of preparation |
| 08/22/1996 | DE19505730A1 Colouring food for enhanced appeal |
| 08/21/1996 | EP0727143A1 Improver for baked goods, containing rye flour |
| 08/21/1996 | EP0726718A1 Process for preparing pretzel chips |
| 08/20/1996 | US5547695 Method of forming dough into desired configurations |
| 08/08/1996 | WO1996023425A1 Food microemulsion formulations |
| 08/07/1996 | EP0724833A2 Producing method of baked confectionery and ice product using the same |
| 08/07/1996 | CN2232202Y Cake with signing words note |
| 08/06/1996 | US5543169 Protein-containing foods having stability to heat-treatment |
| 08/06/1996 | US5543164 Treating solution of protein to effect disulfide formation, applying to food, drying |
| 08/01/1996 | WO1996022696A1 Chocolate confection |
| 08/01/1996 | CA2209674A1 Chocolate confection |
| 07/31/1996 | CN1127593A Method for producing chocolate sandwich biscuit |
| 07/25/1996 | WO1996022030A1 Edible products having inorganic coatings |
| 07/25/1996 | CA2210851A1 Edible products having inorganic coatings |
| 07/24/1996 | CN1127069A Cake made of peach kernel and sesame seed and production method thereof |
| 07/16/1996 | US5536513 Flavored flour containing allium oil capsules and method of making flavored flour dough product |
| 07/16/1996 | US5536162 Apparatus for preparing pretzel chips |
| 07/11/1996 | WO1996020604A1 Edible utensils and the methods of making them |
| 07/10/1996 | CN1126044A Sausage and biscuits food contg. vegetables as main material |
| 07/09/1996 | US5533439 Apparatus for producing flat-bottomed edible containers |
| 07/02/1996 | US5532013 Method for the preparation of instant fresh corn dough or masa |
| 07/02/1996 | US5532010 Coating of dextrin or maltodextrin, citric acid, antimycotic agents, lecithin, polysaccharide gums, flavors, starches or fats |
| 06/27/1996 | WO1996019118A1 Modifier and modifier composition for protein-containing substance |
| 06/26/1996 | EP0717595A1 Filled laminated dough systems |
| 06/25/1996 | US5529801 A non-aqueous hydrophilic liquid with an ultrahigh surface area cellulose |
| 06/20/1996 | WO1996018304A2 Reduced-fat, deep-fried doughnuts and their method of preparation |
| 06/18/1996 | US5527904 Humectant, film forming, emulsifier, foam stabilizer, cement mixture |
| 06/18/1996 | US5527556 Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use |
| 06/18/1996 | CA2101023C Method and apparatus for forming dough sheets with lattice-work appearance |
| 06/18/1996 | CA2074275C Low water activity refrigerated cookie dough |
| 06/11/1996 | CA1338372C Method for preparing ingestable boat-shaped receptacles for the presentation of foodstuffs, and the boat-shaped receptacles obtained |
| 06/05/1996 | EP0714239A1 Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
| 06/05/1996 | DE4442816A1 Stollen cakes prodn. |
| 06/04/1996 | US5523103 Method of making sandwich cookies for ice cream, and product |
| 06/04/1996 | CA2070220C Laminated pastry dough |
| 05/29/1996 | EP0713365A1 Rye-flour |
| 05/29/1996 | CN1123518A Reduced calorie snack food product comprising a reduced calorie fat composition or fried in said fat composition or coated with said fat composition |
| 05/28/1996 | US5520946 Preparation of overrun milk product |
| 05/28/1996 | US5520942 Snack food coating using supercritical fluid spray |
| 05/22/1996 | EP0712579A2 A food product and its packaging |
| 05/21/1996 | US5518748 Edible containers and methods of making the same |
| 05/21/1996 | US5518727 Ultrafine sodium bicarbonate powder |
| 05/15/1996 | DE4439979A1 Bread dough comprising flour and/or whole-meal and yeast |
| 05/15/1996 | CN1122202A A biscuit based on cereal flakes and a method for its production |
| 05/08/1996 | EP0710448A1 A biscuit based on cereal flakes and a method for its manufacture |
| 05/07/1996 | US5514406 Tristearin |
| 05/07/1996 | US5514402 Apparatus and method for making pizza |
| 05/07/1996 | US5514399 Tumbling, conveying through a curtain of powdered cheese, herbs, spices, etc. |
| 05/07/1996 | US5514397 Process for making a layered dough sheet product |
| 05/07/1996 | US5514395 Filled bagel dough product and method |
| 05/07/1996 | US5514387 Calcium-enriched baked good production and method of making |
| 05/04/1996 | CA2152832A1 A biscuit based on cereal flakes and a method for it's production |
| 05/02/1996 | WO1996012799A1 Neutralization of foof allergens by thioredoxin |
| 05/01/1996 | EP0708603A1 Food products with improved strength |
| 05/01/1996 | EP0708599A1 Method for the manufacture of a food product in a pastry case and products so obtained |
| 05/01/1996 | EP0561931B1 Improvements in and relating to biscuits |
| 05/01/1996 | EP0462232B1 Process for the co-production of ethanol and an improved human food product from cereal grains |
| 04/25/1996 | WO1996011587A1 Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
| 04/25/1996 | WO1996011577A1 Pre-moulded, filled or topped dough systems |
| 04/24/1996 | EP0707448A1 Low fat, low calorie fat substitute |
| 04/24/1996 | CN1120891A Pasta, pastry, cookie, and hors d'oeuvre maker |
| 04/23/1996 | US5510136 Substituting waxy barley flour; increases shelf life |