| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 03/22/1995 | EP0643916A2 Choux-mixes |
| 03/21/1995 | US5399492 Storage stability on refrigeration, hybridization |
| 03/21/1995 | US5399367 Process for baking tortilla chips |
| 03/21/1995 | CA1334810C Pizza preparation from comminuted cheese |
| 03/16/1995 | WO1995007025A1 Filled laminated dough systems |
| 03/15/1995 | EP0642737A1 Bread without gluten and process of preparation |
| 03/14/1995 | US5397586 Pasta products |
| 03/09/1995 | WO1995006412A1 Process for producing bread from whole grain |
| 03/08/1995 | EP0641167A1 Bloom-inhibiting fat blends |
| 03/08/1995 | CN1099569A A heat-stabilizing composition for proteins and the heat-stabilized product obtained |
| 03/08/1995 | CN1099563A Double-layer biscuit producing process |
| 03/08/1995 | CN1099562A Producing process for sesame thin cake |
| 03/08/1995 | CN1027789C Method and apparatus for making food with filling |
| 03/07/1995 | US5395640 Method of preparing reduced fat foods |
| 03/07/1995 | US5395638 Containing a fat substitite selected from whey protein concentrates, oat fiber derivatives; flakiness and eating quality |
| 03/07/1995 | US5395637 Mixing ground cereals with water, heating, and cooling after partial gelatinization of starch; snack foods |
| 03/02/1995 | WO1995005743A1 High ratio baking composition |
| 03/02/1995 | DE4339640C1 Doughnut-like bakery product and process for its production |
| 02/23/1995 | WO1995005090A1 Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
| 02/22/1995 | CN1098852A Wafer series and prepn. method thereof |
| 02/21/1995 | US5391864 Patterned susceptor for microwavable cookie dough |
| 02/21/1995 | US5391383 Edible spray oil |
| 02/16/1995 | WO1995004462A1 Rye-flour |
| 02/15/1995 | EP0638488A1 Microwavable food product containing a moisture resistant edible internal barrier |
| 02/15/1995 | CN1098593A Nutrition cake and its production method |
| 02/08/1995 | CN1098262A Breading for foodstuffs for oven-cooking |
| 02/07/1995 | US5387426 Substituted with a retrograded, hydrolyzed, heat-treated and fragmented amylose starch |
| 02/01/1995 | CN1098179A Birthday cake with artistic food lamp ornament and method for making lamp ornament |
| 01/31/1995 | US5385744 Chocolate-encapsulated fillings |
| 01/31/1995 | CA1334146C Alkaline extraction, peroxide bleaching of nonwoody lignocellulosic substrates |
| 01/31/1995 | CA1334145C Magnesium ions in a process for alkaline peroxide treatment of nonwoody lignocellulosic substrates |
| 01/26/1995 | WO1995002339A1 Shellac dispersions and coatings, and method of making |
| 01/26/1995 | DE4322421A1 Biscuit containing wheat flour, fat, whole milk, salt and a raising agent |
| 01/25/1995 | CN2187880Y Automatic turnover device |
| 01/25/1995 | CN1097572A Method for producing carrot juice oral administration liquor, carrot biscuit and crisp noodle by using carrot |
| 01/24/1995 | US5384142 Process for preparing textured dough products |
| 01/24/1995 | CA1334066C Coarse cookies |
| 01/24/1995 | CA1334063C Food product |
| 01/24/1995 | CA1334061C Control of symmetry of microwave cakes |
| 01/19/1995 | WO1995001735A1 Edible film and method of using same for decorating foodstuffs |
| 01/19/1995 | WO1995001732A1 Food products with improved strength |
| 01/19/1995 | CA2166715A1 Edible film and method of using same for decorating foodstuffs |
| 01/18/1995 | EP0633733A1 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods. |
| 01/18/1995 | EP0633732A1 Aqueous liquid flavor oil capsules, method of making and using in foods. |
| 01/18/1995 | CN2187597Y Cake box with music |
| 01/18/1995 | CN1097277A New year cake made of potatoes |
| 01/18/1995 | CN1027418C Apparatus for producing croissants with fillings |
| 01/17/1995 | US5382440 Flaky pie shells that maintain strength after filling |
| 01/17/1995 | CA1333969C Method for enhancing desirable physical and organoleptic properties of food products |
| 01/12/1995 | WO1995001106A1 Flavouring composition |
| 01/12/1995 | DE4322927A1 Process for producing an icecream preparation |
| 01/10/1995 | US5380544 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 01/05/1995 | WO1995000058A1 Pizza pie mold and method of use |
| 01/05/1995 | WO1995000027A1 Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like |
| 01/05/1995 | WO1995000026A1 Apparatus and process for extruding laminated dough products |
| 01/05/1995 | CA2142828A1 Pizza pie mold and method of use |
| 01/04/1995 | CN2186485Y Antomatic oil spreading device |
| 01/04/1995 | CN2186482Y Dispensing auto-baiting apparatus |
| 01/04/1995 | CN1096922A Vegetable colour dough and the use thereof |
| 01/03/1995 | US5378491 Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
| 01/03/1995 | US5378486 Triglyceride with long and short chain fatty acids, including propionic acid residue |
| 01/03/1995 | US5378418 Method of making articles of edible or easily biodegradable material |
| 01/03/1995 | US5378286 Method of preparing reduced fat foods |
| 12/27/1994 | US5376399 Reduced fat cremes |
| 12/27/1994 | US5376320 Molding baking composition; baking; conditioning |
| 12/27/1994 | CA1333674C Bakery goods and process for their manufacture |
| 12/22/1994 | WO1994028744A1 Egg-yolk-based emulsifier made by a heat-denaturing process |
| 12/22/1994 | WO1994028743A1 FOOD PRODUCTS CONTAINING β-GLUCAN ENRICHED FIBER |
| 12/22/1994 | WO1994028741A1 Low fat, low calorie fat substitute |
| 12/22/1994 | DE4320050A1 Process for producing frozen dough pieces and bakery products produced therefrom |
| 12/22/1994 | CA2158730A1 Low fat, low calorie fat substitute |
| 12/21/1994 | EP0629348A2 Novel leavening composition |
| 12/20/1994 | US5374442 Method of preparing reduced fat foods |
| 12/20/1994 | US5374440 Method for controlling cookie geometry |
| 12/20/1994 | US5374438 Fat is a modified triglyceride; low calorie |
| 12/15/1994 | DE4305462A1 Dough bakery product |
| 12/14/1994 | EP0628256A1 Thermally stabilizing composition for proteins and products therefrom |
| 12/13/1994 | US5372835 Method of preparing reduced fat foods |
| 12/08/1994 | WO1994027446A1 Method for obtaining a pizza quickly cooked |
| 12/08/1994 | CA2163561A1 Method for obtaining a pizza quickly cooked |
| 12/07/1994 | EP0627170A1 Spreadable, aerated confectionery product based on an emulsion of water-in-oil type, and process for preparing it |
| 12/07/1994 | EP0627167A2 Yeast-leavened dough crusts and preparation process |
| 12/07/1994 | CN1095895A Health biscuit |
| 12/06/1994 | CA1333350C Lipid system for filler composition |
| 12/06/1994 | CA1333349C Method for preparing puff pastry, fat composition, puff pastry and puff pastry products |
| 11/30/1994 | EP0625874A1 Shortbread having a perceptible cooling sensation |
| 11/29/1994 | US5368878 Reduced fat meat products |
| 11/24/1994 | WO1994026118A1 Snack made from a composite dough |
| 11/24/1994 | CA2162869A1 Snack made from a composite dough |
| 11/22/1994 | US5366750 Thermostable edible composition having ultra-low water activity |
| 11/22/1994 | US5366749 Process and product of making a snack from composite dough |
| 11/16/1994 | CN1094892A Shouxian cake |
| 11/08/1994 | US5362508 Process for preparing soft centers in food products |
| 11/01/1994 | US5360625 Bakery custard |
| 10/27/1994 | WO1994023591A1 Reduced calorie snack food product comprising a reduced calorie fat composition or fried in said fat composition or coated with said fat composition |
| 10/27/1994 | CA2159811A1 Reduced calorie snack food product comprising a reduced calorie fat composition or fried in said fat composition or coated with said fat composition |
| 10/19/1994 | EP0619948A2 Low density no fat baked product and method for making |
| 10/19/1994 | CN1093525A Lung-heat clearing biscuit and making method thereof |
| 10/18/1994 | US5356655 Starch obtained from sugary-2 genotype maize seeds and gelatinized; lemon pudding and pie filling; baby food; tomato sauce and paste; vinegar-containing salad dressing |
| 10/18/1994 | US5356653 Comprising frustose corn syrup sweetener, food starch, food gum and non-sugared fruit |