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)
12/2007
12/20/2007US20070292562 Aqueous Stabilization of Liquid Dough Conditioning Composition
12/20/2007US20070292542 Flaxseeds for Body Weight Management
12/19/2007EP1865783A1 Food product
12/19/2007CN101090640A Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
12/19/2007CN101088345A Stuffing for roasted food and its prepn process
12/19/2007CN100355789C Sago-based gelling starches
12/19/2007CN100355353C Method for decorating edible substrates with pellet shaped candy pieces
12/19/2007CN100355348C Glutinous corn sagima and its production method
12/18/2007US7309508 Non-lauric, non-trans, non-temper fat compositions
12/13/2007WO2007141222A1 Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
12/13/2007CA2650012A1 Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
12/12/2007CN101084764A Broccoli biscuit and manufacturing method thereof
12/06/2007WO2007138790A1 Stick-type cake and process for producing the same
12/06/2007WO2007138620A1 Foodstuff
12/06/2007WO2007138406A1 A filled bakery product
12/06/2007WO2007137578A1 Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
12/06/2007WO2007113678A3 Supplement mixture for dietetic food destined for celiacs
12/06/2007US20070281064 High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations
12/05/2007EP1862077A1 Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
12/05/2007EP1860952A2 Rolled food item and method for formation of same
12/05/2007EP1477070B1 Fat composition
12/05/2007CN101081070A Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same
12/05/2007CN101081043A Method for making tomato cookies and making method thereof
12/05/2007CN101081042A Method for making corn bread
12/05/2007CN101081041A Method for making tomato bread
12/05/2007CN101081040A Method for making high-nutrient bread
12/05/2007CN101081039A Method for making sticky rice bread
12/05/2007CN100352900C Low-trans fats for confectionery and bakery fat compositions
12/05/2007CN100352359C Film forming
11/2007
11/29/2007WO2007136304A2 Method for producing rusk products
11/29/2007WO2007101244A3 Shelf-stable sweet goods dough
11/29/2007WO2007060549B1 Method for preparing gluten-free dough compositions
11/29/2007WO2007033293A3 Frozen filled yeast-leavened bread product and a method for making the product
11/29/2007CA2644039A1 Whole grain products made with whole grain durum wheat
11/28/2007EP1859759A1 Small bread stick for serving food
11/28/2007EP1858346A1 Coated snack products
11/28/2007EP1858336A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
11/28/2007CN101077146A Process for manufactruing flour ball
11/28/2007CN101077107A Stuffings of Pu'er tea cake and preparation method thereof
11/28/2007CN101077087A Edible fresh flower pure jelly non-baken cream cake
11/28/2007CN101077086A Roasting-type rice bran pie and its making method
11/28/2007CN101077085A Bread loading with ice-cream
11/27/2007CA2294165C Frozen dessert
11/25/2007CA2548209A1 Gingerbread house constructions and method
11/22/2007WO2006116173A3 Self-rising dough-containing food product and related manufacturing methods
11/21/2007EP1855546A1 Bakery and pasta products comprising acidified chitosan
11/21/2007EP1855537A1 Dough compositions and pretzels
11/21/2007CN200976821Y Rapid cake pattern mounting device
11/21/2007CN200976820Y Automatic filing stuffing machine for bread and cake
11/21/2007CN200976803Y Model for manufacturing number shaped cake
11/21/2007CN101073436A Pyramid-shaped dumpling made from bamboo-shell
11/21/2007CN101073424A Quick-frozen beef pie and its production
11/21/2007CN101073389A Pie food and its process
11/21/2007CN101073335A Vitamine biscuit
11/21/2007CN101073334A 微量元素饼干 Trace elements biscuits
11/21/2007CN101073333A Multi-flavor biscuit
11/21/2007CN101073332A Fat-decreasing biscuit
11/21/2007CN101073331A Beans hair-blackening cake
11/21/2007CN101073330A Appetizing Baxian cake
11/21/2007CN101073329A Calcium-supplementing biscuit
11/20/2007US7297359 frozen confection; blending of ferulyolated compound and an oxidant which is sufficiently powerful to enable oxidation of the ferulic acid units, will lead to the formation of a gel
11/15/2007WO2007130983A2 Modified edible substrates suitable for printing
11/15/2007WO2007063034A3 Base material for producing food and fodder
11/15/2007US20070264417 Procyanidins; cleaning cocoa beans, heating unroasted cocoa nibs to loosen shells, winnowing the nibs from the shells, extracting with a polar solvent, a non-polar solvent, or a supercritical fluid
11/15/2007US20070264404 High Protein and High Fiber Food Products
11/15/2007US20070264392 Protein-Rich Baked Food and Process for Producing the Same
11/15/2007US20070264311 Cysteine Protease from Ginger (Zingiber) as a Food Improver and Anti-Inflammatory
11/14/2007EP1854358A1 Compositions and sour doughs for baking low glycemic index bakery products and products thereof
11/14/2007EP1545242B1 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla
11/14/2007CN101072507A Warm food product distributor
11/14/2007CN101069525A Five-colour delicious glutinous rice cake
11/14/2007CN101069524A Method for making abalone moon-cake
11/14/2007CN101069523A Method for making shark's fin moon-cake
11/14/2007CN101069521A Moon-cake automatic for ming machine
11/13/2007US7294355 Snack/convenience foods and the like having external and/or internal coating compositions
11/08/2007WO2007062012A3 Flour formulations for making gluten-free food products
11/08/2007US20070259091 Flour and dough compositions and related methods
11/08/2007US20070259076 Food Glazing Method and Apparatus
11/07/2007EP1852019A1 Method for the production of non-fried snacks and product thus obtained
11/07/2007EP1850683A1 Heated food product with coating of encapsulated flavours
11/07/2007EP1850679A1 Food product provided with individually apparent added ingredients
11/07/2007EP1850672A1 Instant masa
11/07/2007EP1377167B1 Method of extruding bread dough and products obtainable thereby
11/07/2007CN101068478A Functional sugar replacement
11/07/2007CN101066064A High efficacy compressed food
11/07/2007CN100346701C Candied fritter and its making process
11/01/2007WO2007124427A2 Crisps having a high dietary fiber content and food products containing same
11/01/2007WO2007124236A2 Frozen microwaveable dough products
11/01/2007US20070254071 Method of making a frozen food product
10/2007
10/31/2007EP1755409B1 Topical application of marine oils to foods
10/31/2007CN101061815A Concentrated food having rehydration characteristics and the processing method
10/31/2007CN101061814A Processing method of concentrated food
10/31/2007CN101061813A Method of producing eight white sesame cake
10/31/2007CN101061812A Method of producing tuckahoe cake with eight kinds of costful materials
10/31/2007CN101061811A High fibre mooncake and its production process
10/25/2007WO2007121217A2 Pizza with segmented crust
10/25/2007WO2007121122A2 Process for producing rice-based expandable pellets and cracker-like snacks
10/25/2007WO2007038125A3 Extruded ingredients for food products
10/25/2007WO2006059892A8 Method for the production of non-fried snacks and product thus obtained
10/25/2007US20070248726 Filled bread product and a method for making the product
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