Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 13 - Finished or partly finished bakery products
Patents for A21D 13 - Finished or partly finished bakery products (13,430)
12/2010
12/22/2010CN101919425A Cookie products having enhanced stability
12/22/2010CN101919424A Baked products
12/22/2010CN101228891B Cheesecake and preparing method thereof
12/21/2010US7854949 Waffle sheet
12/21/2010CA2456157C Biscuit for frozen confectionery
12/16/2010US20100316764 Flour supplement compositions and methods for preparing wheat flour
12/16/2010US20100316762 Low-protein food and manufacturing method for same
12/15/2010EP2260712A1 Crispy crust bread
12/15/2010EP2259691A2 Method for producing a crunchy food product
12/15/2010EP1553849B1 Corn tortillas with improved texture retention using xylanase with nixtamalized corn flour
12/15/2010CN101917860A Edible, biodegradable pet food container and packaging method
12/15/2010CN101917859A Nutritious snack products
12/15/2010CN101913148A Numerical control spot-adhering machine of three-dimensional art dry fruit cakes
12/15/2010CN101390528B Preparation method of buckwheat bread premixing powder
12/15/2010CN101006798B Waffles
12/14/2010CA2387508C A method for preparing an oat product and a foodstuff enriched in the content of .beta.-glucan
12/09/2010US20100310749 Moisture-retaining baked goods
12/09/2010US20100310748 Recombined Whole Grain Having Visually Indistinguishable Particulate Matter and Related Baked Products
12/09/2010US20100310728 Encapsulated omega-3 fatty acids for baked goods production
12/08/2010EP2258211A1 System and method for preparing microwavable fried food products
12/08/2010EP2258199A1 Mix for bakery food
12/08/2010EP2257189A1 Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
12/08/2010CN201663878U Automatic egg roll making machine
12/08/2010CN101909457A Fat composition for chocolate coatings
12/08/2010CN101904493A Novel preparation of an enteric release system
12/08/2010CN101904345A Gluten-free bakery products
12/08/2010CN101433243B Full-automatic machine for rubbing fried dough twist
12/08/2010CN101341897B Resistant starch sesame seed cake
12/08/2010CN101322532B Wheat germ cake and preparation method thereof
12/08/2010CN101090640B Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
12/07/2010CA2355014C Shelf-stable ready to use edible dough
12/02/2010WO2010137982A1 A method of preparing a fully cooked farinaceous product
12/02/2010US20100303991 High fiber and high protein baked goods production
12/02/2010US20100303987 Baked products
12/02/2010US20100303956 Crispy Bread Product And Method For Making Same
12/02/2010CA2763445A1 A method of preparing a fully cooked farinaceous product
12/01/2010EP2255663A2 High fiber and high protein baked goods production
12/01/2010CN201657734U Biscuit
12/01/2010CN101897354A Method for making tangerine peel and winter melon paste moon cake
12/01/2010CN101897353A High fiber and high protein baked goods production
11/2010
11/30/2010US7842319 Food grade colored fluids for printing on edible substrates
11/30/2010CA2641939C Stick-shaped snack and method for producing the same
11/30/2010CA2435746C Food coating
11/25/2010WO2010135272A1 Methods for reducing oil uptake of fried foods
11/25/2010US20100298261 Edible compositions for lowering cholesterol
11/25/2010US20100297326 Dough Composition for Frying and Method of Producing Fried Dough Composition
11/25/2010US20100297323 Gluten-free Foods Containing Microalgae
11/25/2010US20100297317 Method and system for an edible serving dish made of baked cookie
11/25/2010US20100297302 Process and apparatus for forming a wave chip product
11/25/2010US20100297301 Method of Producing Filling for Filled Food Product and Food Product Comprising Filling
11/25/2010US20100297296 Healthier Baked Goods Containing Microalgae
11/25/2010DE202010013524U1 Essbares Spielzeug für Kleintiere Edible toys for small animals
11/24/2010EP2253217A2 Dough composition for frying comprising water-soluble cellulose ether
11/24/2010EP2253216A2 Method of producing filling comprising water-soluble cellulose ether
11/24/2010EP2252156A1 Microwave foam product
11/24/2010CN201640290U Self-filled stuffing type moon cake
11/24/2010CN101896071A Process for producing bakery product
11/24/2010CN101889702A Method of producing filling for filled food product and food product comprising filling
11/24/2010CN101889600A Moon cake
11/24/2010CN101889599A Buckwheat bran dietary fiber containing cake and manufacture method thereof
11/24/2010CN101889598A Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof
11/24/2010CN101889597A Quick-frozen meat pie and preparation method thereof
11/23/2010US7838274 polynucleotides encoding the phospholipases; using these enzymes in industrial processes and methods of diagnosing fungal infections; Aspergillus niger; recombinant host cells wherein the expression of a phospholipase is significantly increased or wherein the activity of the phospholipase is increased
11/23/2010US7837286 Guide unit for positioning trays in edible ink printer
11/18/2010US20100291279 Baked confectionery comprising 1-kestose and method for producing the same
11/18/2010US20100291273 Mould and method for preparing a decorative cake coating
11/17/2010EP2037747B1 Fat composition
11/17/2010CN101884346A Mooncake filling and making method thereof
11/17/2010CN101884345A Lift-type cake tower and making and display machine thereof
11/17/2010CN101884344A Quick-frozen pie and preparation method thereof
11/17/2010CN101884343A Novel big pie and preparation process thereof
11/17/2010CN101884342A Process for making maize cakes
11/17/2010CN101223901B Raw material prescription of white fungus moon cake and preparing process thereof
11/16/2010US7833356 an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C; food product; good spreadability, a short induction time of gelation and/or a good gel stability
11/16/2010CA2596757C Method for adding slits to expose fruit filling in a co-extruded bar
11/11/2010WO2010097417A3 Cracker comprising vegetables or fruits
11/11/2010US20100285196 Method for preparing puffed cakes using a rotary cooker
11/10/2010EP2248427A1 Baked cake containing 1-kestose and method of producing the same
11/10/2010EP1389921B1 Canola protein isolate functionality i
11/10/2010CN101883494A Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same
11/10/2010CN101878799A Production method of sprouting brown rice nutritious biscuit
11/10/2010CN101878798A Black rice and bone paste high-calcium nutrition biscuit
11/10/2010CN101878797A Buckwheat flaky pastry and making method thereof
11/10/2010CN101878796A Method for making corn paste egg cake
11/10/2010CN101878795A Method for making rice flour bread
11/10/2010CN101878794A Method for manufacturing natto health-care bread
11/10/2010CN101878793A Processing method of tempeh nutrition bread
11/10/2010CN101878792A Manufacture method of sweet potato health care bread
11/10/2010CN101878791A Expanded corn bread
11/09/2010US7829128 Production of whole grain-containing composite food products
11/09/2010CA2370410C Shelf-stable, bakeable savory cheese product and process for preparing it
11/04/2010WO2010125156A1 Pastry dough
11/04/2010DE19549825B4 Zuckerfreie Hartkaramellen Sugar-free hard candies
11/03/2010CN1949988B Food compositions
11/03/2010CN1608475B Apparatus for controlling the drying of previously baked goods
11/03/2010CN101874613A Nutritious food and preparation method thereof
11/03/2010CN101874513A Making method of mung bean and walnut meat-core hot cake
11/02/2010US7824705 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
11/02/2010US7823489 Systems and methods for making a pizza pie having an outer cheese portion
11/02/2010CA2544970C Food product and process for reducing oil and fat content in cooked food
1 ... 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 ... 135