| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 10/28/1992 | EP0510764A1 Snack and a device and method for making same |
| 10/21/1992 | EP0509566A1 Puff pastry laminates |
| 10/15/1992 | WO1992017068A1 Process and device for continuously mixing-in liquid and/or pourable substances into masses of foodstuffs |
| 10/15/1992 | DE4118024A1 Yeast dough prods. - made from fat-free base dough with all fat incorporated later, allowing prodn. of pastries, etc. without preliminary fermentation stage |
| 10/13/1992 | US5154942 Blending sugar, pregelatinized instant starch, aqueous syrup; adding water to hydrate; blending in vegetable shortening, polyglycerol ester and alkali stearoyl lactylate emulsifier mixture to form creme; aerating |
| 10/10/1992 | WO1992018044A1 Device for combining ingredients with a bread product to form a sandwich |
| 10/10/1992 | CA2107887A1 Device for combining ingrediens with a bread product to form a sandwich |
| 09/23/1992 | CN1064591A Sugarcoated cake and producing method thereof |
| 09/17/1992 | WO1992015312A1 Pharmaceutical compositions and uses of water-soluble, high-viscosity grade cellulose ethers |
| 09/17/1992 | WO1992015199A1 Hollow baked item wide open on one side and with thin, homogeneous, resilient walls |
| 09/16/1992 | EP0503302A2 Microwave reconstitution of frozen pizza |
| 09/12/1992 | CA2062540A1 Puff pastry laminates |
| 09/09/1992 | EP0502666A1 Pharmaceutical compositions and uses of water-soluble, high-viscosity grade cellulose ethers |
| 09/09/1992 | EP0502102A1 A starch-derived, food-grade, insoluble bulking agent. |
| 09/09/1992 | CN1064201A Method and apparatus for making food with filling |
| 09/09/1992 | CN1064198A Method and apparatus for making food with filling |
| 09/08/1992 | US5145699 Food product |
| 09/03/1992 | DE4106376A1 Verfahren und zugehoerige einrichtungen zur herstellung einseitig weit geoeffneter hohlgebaecke Procedures and associated facilities for manufacturing one side wide open hohlgebaecke |
| 09/01/1992 | US5143728 Psyllium-containing filling compositions and methods |
| 09/01/1992 | US5142956 Apparatus for spacing and reorienting croissant dough pieces |
| 08/18/1992 | US5139807 Amide linked low calorie fat mimetics |
| 08/18/1992 | US5139800 Browning composition and process for browning foods |
| 08/11/1992 | CA1306139C Process for the aromatization of edible compositions |
| 08/06/1992 | WO1992012640A1 Process for the preparation of a sandwich-filled loaf and loaf so obtained |
| 08/05/1992 | EP0497553A1 Microwavable sandwiches |
| 08/05/1992 | EP0497547A2 Aroma capturing apparatus and method |
| 08/04/1992 | CA1305891C Dry-mix for baked goods with pouched dried ingredients |
| 08/02/1992 | CA2059813A1 Microwavable sandwiches |
| 07/28/1992 | US5133984 Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein |
| 07/23/1992 | WO1992011767A1 Method for producing a direct bake dough, and food products obtained by baking said dough |
| 07/23/1992 | WO1992011765A1 Pastries to be filled and method for preparing such pastries |
| 07/21/1992 | CA1305353C Method of making buns or like products produced from dough |
| 07/14/1992 | US5130151 Natural and synthetic edible moisture barrier |
| 07/14/1992 | US5130150 Edible moisture barrier |
| 07/14/1992 | US5129315 Apparatus for forming an array of extruded filaments |
| 07/07/1992 | US5128161 Method for preparing aerosol packaged glaze forming composition |
| 07/07/1992 | US5128157 Fragile food product package |
| 07/02/1992 | DE4042255A1 Waffle dough mixt. in prodn. of edible food containers - uses waffle dough mixt. contg. flour, sugar fat, water and curry seasoning |
| 06/30/1992 | US5126157 Food processing |
| 06/25/1992 | WO1992010107A1 Organoleptic compositions |
| 06/25/1992 | WO1992010101A1 Improvements in and relating to biscuits |
| 06/23/1992 | US5124161 Venting after cooking reduces moisture content |
| 06/23/1992 | CA1303894C Shelf-stable snack product |
| 06/20/1992 | WO1992010938A1 Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| 06/20/1992 | CA2099598A1 Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| 06/16/1992 | CA1303425C Production of pasta |
| 06/10/1992 | EP0489207A1 Flavouring of food products |
| 06/07/1992 | CA2031624A1 Flavouring of food products |
| 06/04/1992 | DE4037656A1 Edible packaging mfr. for foodstuffs - by shaping dough from cereal semolina, groats, flour, egg white, oil and water and baking for cups and plates |
| 06/03/1992 | EP0487878A1 Baker's yeast |
| 06/02/1992 | US5118514 Browning composition |
| 06/02/1992 | CA1302150C Baked products with shelf stable texture |
| 05/27/1992 | EP0487340A1 Coating for food composition limiting fat absorption upon frying |
| 05/27/1992 | EP0487122A2 Fat-free pastry mix |
| 05/27/1992 | EP0486736A1 Food product |
| 05/26/1992 | US5116630 Process for the deagglutination of natural gluten and dietary products containing large quantities of wheat gluten |
| 05/26/1992 | CA1301532C Process for making an improved instant filling mix |
| 05/22/1992 | CA2055909A1 Food product and method for manufacturing |
| 05/22/1992 | CA2055753A1 Fat-free pastry mix |
| 05/21/1992 | DE4036727A1 Bread prodn. - using dough not contg. natural sourdough |
| 05/14/1992 | WO1992007474A1 High fiber and low ash cereal fibers |
| 05/12/1992 | US5112631 Method of continuously producing strudels containing cake or cake and a filling |
| 05/12/1992 | CA1300426C Butter-like concentrate |
| 05/06/1992 | CN1060762A Process for making sandwich bread |
| 05/03/1992 | WO1992007477A1 Browning composition |
| 05/03/1992 | CA2094248A1 Browning composition |
| 04/29/1992 | EP0482917A1 Method and apparatus for spacing and orienting croissant dough pieces |
| 04/22/1992 | EP0481249A1 Browning composition |
| 04/22/1992 | EP0290471B1 Flour, bread, milk, and other products from white sweet potatoes, cassava, edible aroids, amaranth, yams, and lotus |
| 04/21/1992 | US5106634 Process for the co-production of ethanol and an improved human food product from cereal grains |
| 04/15/1992 | EP0480433A2 Foods containing soluble high amylose starch |
| 04/14/1992 | US5104669 Microwaveable flour-starched based food product |
| 04/14/1992 | CA1298731C Process for making an improved instant filling mix |
| 04/13/1992 | CA2052969A1 Foods containing soluble high amylose starch |
| 04/01/1992 | EP0478316A1 Method and apparatus for treating food and other products with carbon dioxide snow |
| 04/01/1992 | EP0477832A1 Browning composition for microwave cooking |
| 03/25/1992 | CA2049095A1 Browning composition for microwave cooking |
| 03/24/1992 | CA1297724C Cookies with reduced sucrose content and doughs for production thereof |
| 03/10/1992 | US5094859 Kneading, heating |
| 02/19/1992 | EP0471306A2 Biodegradable container, method for its manufacture and use |
| 02/19/1992 | EP0362254B1 Process for the deagglutination of natural gluten and dietary products containing large quantities of wheat gluten |
| 02/06/1992 | WO1992001394A1 Moisture barrier film |
| 02/06/1992 | DE4024222A1 Baked article contg. six cereals - made with dough contg. grist and dough contg. flours and combining the doughs |
| 02/06/1992 | DE4023448A1 Prepn. of edible waffle - in form of hollow container for food from dough contg. flour, sugar, salt, egg and water |
| 02/06/1992 | CA2087948A1 Moisture barrier film |
| 02/05/1992 | EP0469654A1 Improved doughs |
| 02/01/1992 | CA2046228A1 Bloom resistant cookies |
| 01/28/1992 | CA1294819C Method of preparing yeast-leavened bread crumbs |
| 01/15/1992 | EP0466242A1 Preproofed, frozen croissants |
| 01/14/1992 | US5080920 Bloom resistant cookies |
| 01/14/1992 | US5080919 Cookies with reduced sucrose content and doughs for production thereof |
| 01/14/1992 | US5080915 Method for preparing puff pastry and puff pastry products |
| 01/11/1992 | CA2046473A1 Preproofed, frozen croissants |
| 01/09/1992 | DE4020008A1 Filled baked goods, esp. snacks - with filled cavity surrounded by layer of baked material and outer layer of yeast dough |
| 12/17/1991 | US5073387 Replaceing with tamarind polysaccharide hydrolyzates |
| 12/17/1991 | CA1293151C Method for manufacturing a food composition, the food composition, and a food product such as filled cakes and dishes containing this food composition |
| 12/16/1991 | WO1991019423A1 Polysaccharide hydrocolloid-containing food products |
| 12/16/1991 | WO1991019421A1 Process for baked goods and products therefrom |
| 12/16/1991 | CA2084782A1 Process for baked goods and products therefrom |
| 12/16/1991 | CA2084781A1 Polysaccharide hydrocolloid-containing food products |