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)
03/2010
03/24/2010CN100594793C Moon-cake automatic forming machine
03/23/2010US7682623 Pharmaceutical composition for topical application
03/18/2010WO2010030553A1 Batter product baking technology
03/18/2010WO2009154588A3 Microwave batter product
03/18/2010US20100068349 Reduced sugar sweet roll
03/18/2010US20100068293 Milk ingredient enriched in polar lipids and uses thereof
03/17/2010CN101669639A Couchgrass root healthcare pastry
03/17/2010CN101669630A Radix pseudostellariae-astragalus health-reinforcing cake
03/17/2010CN101669537A No-sucrose moon cake containing soy protein and manufacturing method thereof
03/17/2010CN101669536A Unsweetened egg rolls and manufacturing method thereof
03/17/2010CN101669535A Method for manufacturing layer-upon-layer crisp bread
03/17/2010CN101669534A Formula of donut, preparation process thereof and donut
03/16/2010US7678407 Processes for making chocolate
03/16/2010US7678387 Pharmaceutical, compressible, tableting and lubricating materials; caplet with a diameter and length from 1 to 7 millimeters
03/16/2010CA2256788C Toast with topping
03/11/2010WO2009115789A3 Dessert comprising baked product particles
03/11/2010US20100062122 Batter product baking technology
03/11/2010US20100062106 Novel method to produce cake
03/11/2010US20100062105 Method of preparing a cake using phospholipase
03/09/2010CA2641125A1 Batter product baking technology
03/09/2010CA2576617C Functional sugar replacement
03/07/2010CA2678312A1 Dough product, microwaveable frozen bread product, and method for making same
03/04/2010WO2010022764A1 A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom
03/04/2010WO2010022721A2 Food with additive of sage flour and/or sage extract
03/04/2010WO2009147297A3 Bread composition with improved bread volume
03/04/2010US20100055284 Production of extruded cheese crackers and snacks
03/04/2010US20100055283 Cereal flour composition containing wheat flour from sweet wheat and food product using the same
03/04/2010US20100055258 Bread Product
03/04/2010US20100055238 Mixture of lactic bacteria for the preparation of gluten free baked products
03/04/2010CA2733901A1 A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom
03/03/2010CN100592874C Method for preparing stuffing for roasted food
02/2010
02/28/2010CA2677133A1 Production of extruded cheese crackers and snacks
02/25/2010WO2010021960A1 Coated pet chew and method of making
02/25/2010WO2010021411A1 Poly-ν-glutamine-containing sweetening composition
02/25/2010WO2010020484A1 Microwaveable laminated dough products and methods for making same
02/25/2010US20100047877 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
02/25/2010US20100047431 Bagel product and process for producing a bagel product
02/25/2010US20100047358 Food protein and charged emulsifier interaction
02/25/2010DE202009015414U1 Gefüllte Grissinis oder Salzstangen Stuffed grissini or pretzel sticks
02/25/2010DE202009013841U1 Essbares Behältnis für Speisen, insbesondere Futterbehältnis für Nagetiere Edible container for food, particularly food container for Rodents
02/25/2010CA2731925A1 Microwaveable laminated dough products and methods for making same
02/24/2010EP2156740A1 Method of manufacturing an enveloped food product, product obtainable by said method and apparatus therefor
02/24/2010CN201409411Y Griddle cooked savoury cake automatic forming and baking machine
02/24/2010CN101653450A Improved dietary fiber containing materials comprising low molecular weight glucan
02/24/2010CN101653162A Preparation method of western pies
02/24/2010CN101653161A Process for manufacturing steamed bun slice
02/24/2010CN101653160A Guangdong mash moon cake and manufacturing method thereof
02/24/2010CN101653159A Extruded corn cake and preparation method thereof
02/24/2010CN100591213C Method for preparing crisp cakes
02/24/2010CN100591212C Method of improving dough and bread quality
02/23/2010US7666261 melt processable on conventional thermoplastic equipment; blend with homo- or co-polymers based on acrylamide, vinyl alcohol, (meth)acrylic acid, or polyethyleneimine; enhanced melt extensional viscosity due to the incorporation of the high polymers
02/23/2010CA2457739C Method for making breads
02/17/2010EP2153726A1 Biscuit containing fruit-based material
02/17/2010EP2153725A1 Composition for laminated dough
02/17/2010EP2153724A1 Gluten-Free Dough Composition
02/17/2010CN101652072A Multi-colored cake cones
02/17/2010CN101647483A Dietary fiber biscuit and preparation method thereof
02/17/2010CN101647482A Green moon cake and preparing method thereof
02/16/2010CA2495148C Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla
02/16/2010CA2322641C Encapsulation of components into edible products
02/11/2010WO2010016400A1 Method for producing food dough to be cooked and method for producing bread
02/11/2010WO2010015776A1 Fibre-rich and plant protein-rich baked product; method for the production thereof
02/11/2010WO2010015584A1 Multi-layered chilled dessert
02/11/2010WO2010015554A1 Novel starch composition and method to produce a baked product
02/11/2010US20100034931 Biscuit for frozen confectionery
02/11/2010US20100034930 Edible, Flour Based, Raised Bread Food Cup
02/11/2010US20100034926 Food particle for promoting wellness
02/11/2010DE202008012103U1 Brot, Snack und deren Verpackung Bread, snack and their packaging
02/11/2010CA2731314A1 Multi-layered chilled dessert
02/11/2010CA2730170A1 Method for producing dough and method for producing bread
02/10/2010EP2151165A1 Multi-Layered Chilled Dessert
02/10/2010CN201398408Y Moisture proof double-layer structural crisp cone for cold drinks
02/10/2010CN201398407Y Crisp cylinder of frozen drink with butted structure
02/10/2010CN201398401Y Automatic pastry producing and forming machine with coating device
02/10/2010CN101642156A Immunity-enhancing healthcare biscuit
02/10/2010CN101642155A Antioxidant and body-building beauty healthcare biscuit
02/10/2010CN101642154A Antihypertensive healthcare biscuit
02/10/2010CN101642153A Assistant lipid-lowering healthcare biscuits
02/10/2010CN101642152A Assistant hypoglycemic healthcare biscuits
02/10/2010CN101642151A Crisp oatmeal series food
02/10/2010CN101642150A Pizza and preparing method thereof
02/10/2010CN101642149A Alum-free health twisted cruller
02/10/2010CN101642148A Sunflower meringle food and preparation method thereof
02/10/2010CN101642147A Sunflower meringle biscuit and preparation method thereof
02/10/2010CN101642146A Full automatic making method of Chinese hamburgers
02/10/2010CN101642145A Mixed grain-rice nutrient cake and manufacturing method thereof
02/10/2010CN101642144A Mixed grain-rice and fruit-vegetable flavor crisp and manufacturing method thereof
02/09/2010US7658960 coating deserts with dairy products from nozzles
02/09/2010CA2338446C Use of erythritol and/or xylitol in baking mixtures or dough for non-perishable baked goods of flour and/or starches as partial or complete replacements for sugar
02/09/2010CA2300436C Sugar super-tolerant yeast for confectionery and bakery
02/04/2010WO2010012882A1 Process for making an extruded food product
02/04/2010WO2010012421A1 Method for prolonging crust crisping
02/04/2010US20100028511 Image Variety on Edible Substrates
02/04/2010US20100028498 Method for manufacturing melt bodies for food articles and melt bodies for food articles
02/04/2010US20100028497 Method of producing an extruded food product
02/04/2010DE102008035637A1 Method for producing bread with high vitamin content made of powder and liquid ingredients, involves mixing oat flakes, flax seeds, pumpkin seeds, sunflower seeds, finely grounded rye flour, whole-wheat flour and freeze-dried yeast
02/03/2010EP2149304A1 A filled bakery product and a process for its preparation
02/03/2010EP2148571A1 Moisture resistant wafer
02/03/2010CN101637196A Dietary fiber nutrient biscuit produced by utilizing clitocybe maxima stems and preparation method thereof
02/03/2010CN100586290C Stuffing material for bakery products
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