| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 03/09/1994 | EP0585274A1 Device for combining ingredients with a bread product to form a sandwich |
| 03/09/1994 | CN1083313A Method for preparing big bread |
| 03/08/1994 | CA2024970C Process for the co-production of ethanol and an improved food product from cereal grain |
| 03/03/1994 | WO1994004037A1 Bakery custard |
| 03/02/1994 | EP0584113A1 Improvements in and relating to the manufacture of dough products. |
| 03/01/1994 | US5289761 Device for making a snack |
| 02/23/1994 | EP0512006A4 Method for preparing reduced calorie foods |
| 02/23/1994 | CN1082324A Method for producing anti-cancer health food |
| 02/17/1994 | WO1994003077A1 Process for preparing soft centers in food products |
| 02/09/1994 | CN1081571A Method for directly producing soybean bread using soybean as main material |
| 02/08/1994 | US5284672 Method of producing an edible container |
| 02/03/1994 | WO1994002038A1 Food product and method of manufacture |
| 02/03/1994 | WO1994002023A1 Improvements in and relating to biscuits |
| 02/02/1994 | CN1081322A Method for making egg bread |
| 01/26/1994 | EP0579671A1 Method for the production of yeast pastry, and folded and rolled yeast dough item for this method |
| 01/26/1994 | EP0579637A1 Process and device for continuously mixing-in liquid and/or pourable substances into masses of foodstuffs. |
| 01/25/1994 | US5281433 Process for preparing a pre-cooked, microwaveable frozen baked food product |
| 01/25/1994 | US5281432 Method of making foods containing soluble high amylose starch |
| 01/25/1994 | US5281120 Apparatus for producing croissants with fillings |
| 01/20/1994 | WO1994000996A1 Glazing agent |
| 01/20/1994 | WO1994000995A1 Blood sugar decreasing bread-like product for diabetics and a powdery mix for producing same |
| 01/20/1994 | DE4302182C1 Prodn. of dough for soft bread rolls - from wheat flour and textured soya protein, used for filling with meat, cheese or vegetable prods. |
| 01/20/1994 | CA2139857A1 Glazing agent |
| 01/19/1994 | CN1080814A Cooked wheaten food adding vegetable and fruit thereto |
| 01/13/1994 | DE4239143A1 Prodn. of edible containers esp. for soft ice-cream - by baking, softening dough by moistening and seal-packing for use, heating, drying and moulding to required shape, and hardening by cooling |
| 01/12/1994 | EP0578279A2 Cookie preform and a cookie being baked from said cookie preform |
| 01/11/1994 | US5277924 Radio frequency proofing and convection baking apparatus and method for making pizza |
| 01/07/1994 | CA2073229A1 Fragile food product package |
| 01/06/1994 | WO1994000019A1 Baked product containing viable microorganisms and process for preparing same |
| 01/06/1994 | CA2138764A1 Baked product containing viable microorganisms and process for preparing same |
| 01/05/1994 | EP0576926A2 Method of manufacturing a disposable container |
| 01/05/1994 | EP0576434A1 Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| 01/05/1994 | DE4231212A1 Edible coating - is a three component mixt. to make food containers impermeable to fluid |
| 01/04/1994 | US5275829 Method of making crackers having a bread-like taste |
| 12/28/1993 | US5273771 Erythritol, sorbitol and glucose oligomer for a reduced calorie food |
| 12/22/1993 | CN1079612A Series Crisp foods |
| 12/21/1993 | CA1325356C Egg-based cream for industrial scale confectionery production |
| 12/14/1993 | CA1325132C Potato flavor enhancing composition and method |
| 12/09/1993 | WO1993024017A1 Bloom-inhibiting fat blends |
| 12/09/1993 | DE4218392A1 Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking |
| 11/25/1993 | WO1993022928A1 Deep-frozen, pre-proofed doughs |
| 11/25/1993 | WO1993019622A3 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods |
| 11/25/1993 | WO1993019621A3 Aqueous liquid flavor oil capsules, method of making and using in foods |
| 11/25/1993 | DE4216450A1 Packaging for food item with filling material between baked covers - where airtight package has internal container for filling material which is automatically released when packaging is removed |
| 11/25/1993 | CA2135486A1 Deep-frozen, pre-proofed doughs |
| 11/24/1993 | EP0571219A2 Esterified propoxylated glycerin fat substitute compositions resistant to gastrointestinal side effects |
| 11/24/1993 | EP0570580A1 A method and a dough for production of laminated/sheeted yeast-based bakery products. |
| 11/21/1993 | CA2096152A1 Esterified propoxylated glycerin fat substitute compositions resistant to gastrointestinal side effects |
| 11/18/1993 | EP0570252A2 Low gel strength agar-agar |
| 11/16/1993 | CA1324307C Alginate gels |
| 11/16/1993 | CA1324283C Acid purification of product from alkaline peroxide processing of nonwoody lignocellulosic substrates |
| 11/09/1993 | US5260082 Baked goods, doughs or batters, dry mixes and methods for producing thereof |
| 11/09/1993 | US5260076 Pizza crust |
| 11/09/1993 | US5260075 Incorporating aqueous suspension of flour, yeast and salt in dough; allowing dough to rise in 60% relative humidity; rolling and gauging thickness; working preforms; two-step baking |
| 11/09/1993 | US5260070 Microwave reconstitution of frozen pizza |
| 11/02/1993 | US5258199 Chocolate-flavored confections and method for manufacturing |
| 11/02/1993 | US5258190 Calcium citrate-vegetable oil compositions |
| 11/02/1993 | US5257573 Apparatus for manufacturing wrapped food |
| 10/27/1993 | EP0513106B1 Process for manufacturing decomposable, thin-walled starch-based mouldings |
| 10/26/1993 | CA1323525C Dough product |
| 10/20/1993 | EP0565706A1 Water-soluble delivery systems for hydrophobic liquids. |
| 10/20/1993 | CN1077343A Method for making high protein steamed sponge cake |
| 10/19/1993 | US5254353 Sealant for baked products |
| 10/14/1993 | WO1993019628A1 A method of controlling browning reactions using noble gases |
| 10/14/1993 | WO1993019622A2 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods |
| 10/14/1993 | WO1993019621A2 Aqueous liquid flavor oil capsules, method of making and using in foods |
| 10/14/1993 | CA2102888A1 A method of controlling browning reactions using noble gases |
| 10/05/1993 | CA1322689C Filling-containing, dough-based products having good eating quality |
| 09/30/1993 | DE4209694A1 Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting |
| 09/29/1993 | CN2142643Y Music cake-box |
| 09/28/1993 | US5248512 A barrier formed from milk protein, eggs, starch and water |
| 09/23/1993 | DE4209083A1 Multilayer cakes - consisting of alternating layers of pre-baked biscuit base and red wine cream |
| 09/22/1993 | EP0561702A1 Frozen ready-to-bake croissant doughs and other bakery products and process for their manufacture |
| 09/21/1993 | US5246727 Stabilized edible oil compositions for pastry dough products and process of making |
| 09/15/1993 | CN1076083A Filling of healthy moon cake |
| 09/14/1993 | US5244689 Flour substitute not made from grains |
| 09/14/1993 | US5244374 Apparatus for forming dough sheets with lattice-work appearance |
| 09/08/1993 | EP0559544A1 Additives for flour and flour-based foodstuffs |
| 09/08/1993 | EP0558553A1 Browning composition |
| 08/31/1993 | US5240734 Reduced-fat peanut butter compositions and methods for preparing same |
| 08/24/1993 | US5238693 Method for making hard pretzels |
| 08/24/1993 | US5238692 Process for producing baked confectionery product with at least one green leaf attached thereto |
| 08/19/1993 | DE4204064A1 Prodn. of baked goods free from flour - from mixt. of cereal flakes, bran, fruit, fat, sugar, marzipan, egg, baking agent and spices |
| 08/17/1993 | US5236727 Taco shell |
| 08/17/1993 | US5236724 Hollow spherical shell filled with cream cheese |
| 08/12/1993 | DE4203211A1 Prodn. of biodegradable or edible container for food - by adding reinforcing fibres to waffle dough and baking in mould covered with moisture-proof film |
| 08/11/1993 | EP0554926A1 Process for the industrial preparation of pizzeria pizzas |
| 08/10/1993 | US5234706 Edible flour of comminuted particles containing starches, soluble fiber, insoluble fiber |
| 08/04/1993 | EP0553389A1 A cookie with a high cereal content |
| 08/04/1993 | CN1074805A Improvements in and relating to biscuits |
| 08/01/1993 | CA2063658A1 Cookie with a high cereal content |
| 07/16/1993 | CA2087318A1 Fat-substitute bakery dough and process for producing the same |
| 07/14/1993 | EP0551177A1 Apparatus for producing croissants with fillings |
| 07/14/1993 | EP0550445A1 Moisture barrier film. |
| 07/14/1993 | EP0431031B1 Method for producing ingestible boat-shaped pastries for the presentation of food, and boat-shaped pastries thus obtained |
| 07/14/1993 | CN1074089A Apparatus for producing croissants with fillings |
| 07/14/1993 | CN1021539C Mfg. process of strengthening fibre meals adding flour |
| 07/06/1993 | CA1319853C Dietary fiber and method of making |
| 07/01/1993 | DE4242135A1 Prodn. of spleen croutons by coating mixt. of spleen and seasonings - onto small slices of bread, baking without fat, freeze-drying and packing with exclusion of light, giving long shelf life |
| 06/30/1993 | EP0549290A1 Calcium citrate-vegetable oil compositions |