| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 06/30/1993 | EP0549212A1 Cake mixes utilizing unchlorinated wheat flour |
| 06/30/1993 | EP0538253A4 Process for baked goods and products therefrom |
| 06/30/1993 | EP0533668A4 Polysaccharide hydrocolloid-containing food products |
| 06/29/1993 | US5223292 Coextrusion of inner and surrounding outer doughs, with inner dough having softness preserved after baking by use of sugar-containing syrups |
| 06/29/1993 | US5223286 Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| 06/23/1993 | EP0547551A1 Edible films |
| 06/22/1993 | US5221546 Laminated pastry dough |
| 06/21/1993 | CA2084468A1 Calcium citrate-vegetable oil compositions |
| 06/10/1993 | WO1993010675A1 Fragmented alpha amylase hydrolyzed amylose precipitate as fat replacer |
| 06/10/1993 | CA2115142A1 Fragmented, alpha amylase hydrolyzed amylose precipitate as fat replacer |
| 06/09/1993 | EP0545025A1 Souffle mix |
| 06/01/1993 | US5215774 Microwave ovens |
| 06/01/1993 | US5214998 Aroma capturing apparatus |
| 05/22/1993 | CA2069213A1 Multigrain snack food |
| 05/19/1993 | EP0542202A2 Fat composition for puff pastries |
| 05/19/1993 | EP0541954A1 Preparation of dough |
| 05/19/1993 | CN2133147Y Paper cutting device |
| 05/13/1993 | WO1993008699A1 Water-soluble delivery systems for hydrophobic liquids |
| 05/13/1993 | CA2082602A1 Process for preparing dough and improved product |
| 05/11/1993 | US5209779 Icing spreader |
| 04/29/1993 | WO1993007796A1 Process and device for preparing stiff egg whites or desserts containing stiff egg whites |
| 04/28/1993 | EP0538498A1 A cracker tasting bread-like and method of making the same |
| 04/28/1993 | EP0538497A1 A breadstick tasting bread-like, and method of making it |
| 04/28/1993 | EP0538253A1 Process for baked goods and products therefrom. |
| 04/22/1993 | DE4121901A1 Compsn. for coating baked dough goods - contains carnauba or candelilla wax, ethylcellulose and food oil |
| 04/21/1993 | EP0538146A1 Indigestible dextrin |
| 04/20/1993 | US5204137 Orange flour from entire tuber, comminuted to microsize; ice cream, baby formula, fried and baked products; wheat substitute |
| 04/15/1993 | WO1993006752A1 Coating composition compromising syrup and starch and process for using it |
| 04/15/1993 | WO1993006744A1 Compositions having a creamy structure and containing fructane, preparation method therefor and uses thereof |
| 04/15/1993 | WO1993006732A1 A method and a dough for production of laminated/sheeted yeast-based bakery products |
| 04/13/1993 | US5202138 With at least one coating layer containing whey protein concentrate, water, methyl cellulose, unsaturated edible oil, emulsifier or starch, methyl cellulose, xanthan gum, salt, sugar |
| 04/13/1993 | US5202137 Method of inhibiting fat and oil migration from an oily substrate of a food product into a coating layer of a food product |
| 04/08/1993 | DE4230040A1 Biologically decomposable component e.g. container, mfr. - in which dough is mfd. from wheat flour and soya, granulated and injected into tool cavity |
| 04/08/1993 | CA2079835A1 Souffle mix |
| 04/06/1993 | US5200225 Pizza baking process |
| 04/01/1993 | DE4132436A1 Baked article prodn. esp. pizza - by fermenting and shaping yeast dough, followed by baking and roasting, for savoury and crunchy bite |
| 03/31/1993 | EP0534034A1 Method for manufacturing articles made of edible or easily fermentable materials |
| 03/31/1993 | EP0533855A1 Process for the preparation of a sandwich-filled loaf and loaf so obtained |
| 03/31/1993 | EP0533668A1 Polysaccharide hydrocolloid-containing food products |
| 03/25/1993 | DE4131013A1 Disposable baked dough container - has core dusted with material with more protein than normal flour to extend container density life |
| 03/24/1993 | EP0533219A2 Susceptor and microwavable cookie dough |
| 03/23/1993 | US5196219 Method for producing a microwave browning composition |
| 03/23/1993 | US5196215 Baked goods |
| 03/17/1993 | CA2078251A1 Microwave bread and method of preparation |
| 03/16/1993 | US5194273 For baked goods, pastries |
| 03/16/1993 | US5194272 Pack for foods and process for the production thereof |
| 03/16/1993 | US5194270 Semi-solid vegetable oils formed without hydrogenation by forming calcium citrate salts |
| 03/10/1993 | EP0531104A2 Process for producing a lipoprotein-containing substance having a reduced lipid content |
| 03/09/1993 | US5192568 Cavity forming agent for edible foods |
| 03/04/1993 | WO1993003630A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/04/1993 | WO1993003629A1 Debranched amylopectin starch as a fat replacer |
| 03/04/1993 | WO1993003628A1 Method of preparing reduced fat foods |
| 03/04/1993 | CA2115056A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/04/1993 | CA2115055A1 Method of preparing reduced fat foods |
| 03/04/1993 | CA2115054A1 Debranched amylopectin starch as a fat replacer |
| 03/04/1993 | CA2077020A1 Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced |
| 03/03/1993 | EP0530043A1 Thermally processed cup cake and a method of making same |
| 03/03/1993 | EP0529894A1 Fragmented, debranched amylopectin starch precipitate as fat replacer |
| 03/03/1993 | EP0529893A1 Debranched amylopectin-starch as fat replacer |
| 03/03/1993 | EP0529892A1 Fragmented, alpha amylase hydrolysed amylose precipitate as fat replacer |
| 03/03/1993 | EP0529891A1 Method of preparing reduced fat foods |
| 03/02/1993 | US5190776 Laminated baked goods |
| 02/24/1993 | CN1069169A Processing technology for sandwich biscuit |
| 02/16/1993 | CA1313602C Flour, bread, milk, and other products from white sweet potatoes, cassava, edible aroids, amaranth, yams, and lotus |
| 02/09/1993 | US5185173 Bread improver compositions |
| 02/09/1993 | US5185167 Placing edible filling in center of dough rectangle, folding to enclose, pressing to secure, refrigerating, dipping in caustic soda solution, baking |
| 02/01/1993 | CA2048222A1 Pizza product |
| 01/26/1993 | US5182123 Composite laminated dough |
| 01/19/1993 | US5180603 Process for producing bakery product having layered structure |
| 01/13/1993 | EP0522892A1 Process and installation for making a pastry product and products obtained thereby |
| 01/13/1993 | EP0522131A1 Pastries to be filled and method for preparing such pastries |
| 01/07/1993 | EP0521549A1 Chocolate fillings containing anti-bloom additive |
| 12/30/1992 | EP0520136A2 Process and apparatus for making bakery products out of leavened dough |
| 12/24/1992 | DE4120385A1 Meat-filled bread roll - comprises portion of bread dough filled with sausage meat and baked together |
| 12/23/1992 | CN1067157A Process for preparing powdered phenformin and food series thereof |
| 12/16/1992 | EP0518577A1 Use of a flour blend comprising Glu-D1 double null wheat |
| 12/15/1992 | US5171605 High protein crumbs for coating foodstuffs |
| 12/15/1992 | US5171599 Storage stability; free of color bleed due to saturation with sugars |
| 12/15/1992 | US5171590 Method of preparing frozen pieces of dough and of preparing dough products |
| 12/15/1992 | US5171570 Substance having suppressing function for diseases relating to increase in cholesterol, and foods and drinks in which it is used |
| 12/10/1992 | WO1992021252A1 Protein compositions having reduced-hygroscopic properties and methods for preparing same |
| 12/10/1992 | CA2110043A1 Protein compositions having reduced hygroscopic properties and methods for preparing same |
| 12/08/1992 | US5169664 Method for spacing and orienting croissant dough pieces |
| 12/08/1992 | US5169660 Method of producing stable bran and flour products from cereal grains |
| 12/02/1992 | EP0516428A2 Pizza crust and process for production thereof |
| 12/02/1992 | EP0515622A1 Organoleptic compositions. |
| 12/02/1992 | EP0515456A1 Branched fructo-oligosaccharides, a method for obtaining them and uses of products containing them. |
| 12/01/1992 | CA2069782A1 Pizza crust and process for production thereof |
| 11/29/1992 | CA2068494A1 Method of adhering food toppings |
| 11/26/1992 | WO1992020234A1 Improvements in and relating to the manufacture of dough products |
| 11/24/1992 | CA1310536C Method for making a sauce coated food under a batter or batter and breaded coating |
| 11/19/1992 | EP0513106A1 Process for manufacturing decomposable, thin-walled starch-based mouldings. |
| 11/11/1992 | EP0512589A1 Process for manufacturing an environment-friendly packaging material |
| 11/11/1992 | EP0512274A1 Deep-frozen, ready-to-use, cookable fruit mixture |
| 11/11/1992 | EP0512006A1 Method for preparing reduced calorie foods |
| 11/09/1992 | WO1992019109A1 Comestible formulations |
| 11/09/1992 | CA2102610A1 Comestible formulations |
| 11/04/1992 | EP0511761A1 Sweetening composition |
| 11/03/1992 | US5160754 Heating uniformity; nonleaking; stays crispy |
| 10/29/1992 | WO1992018010A1 Method for the production of yeast pastry, and folded and rolled yeast dough item for this method |