| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 03/21/2006 | US7014878 Retains soft texture; comprises flour, salt, microbial inhibitor, gluten, leavening agent, amylase, high fructose corn syrup, shortening, mono-/diglycerides, and water |
| 03/21/2006 | US7014875 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla |
| 03/16/2006 | WO2006029139A1 Low and no trans fat confections |
| 03/16/2006 | WO2006029080A2 A trans fat replacement system and method of making a baked good with a trans fat replacement system |
| 03/16/2006 | WO2006027975A1 Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| 03/16/2006 | WO2006027666A1 Edible food container and method of making same |
| 03/16/2006 | WO2005118399B1 Method of manufacturing packaged dough products |
| 03/16/2006 | WO2005091984A3 Reduced sucrose cookie dough |
| 03/16/2006 | US20060057270 Flour based food product comprising thermostable alpha-amylase |
| 03/16/2006 | US20060057269 Method for producing baked objects, at least parts of which are a glossy brown |
| 03/16/2006 | US20060057256 Method for manufacturing a compound food product and a compound food product |
| 03/16/2006 | DE202004020866U1 Baking mixture, useful for the preparation of bread, roll and other baking goods, comprises flour (e.g. sorghum flour), raising agent (e.g. baking powder), sweetening agent (e.g. sugar), vegetable and/or animal fat |
| 03/16/2006 | CA2579875A1 Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| 03/16/2006 | CA2578345A1 Edible food container and method of making same |
| 03/15/2006 | EP1633208A1 Novel nutraceutical compositions and use thereof |
| 03/14/2006 | US7012712 Decorating system for edible items |
| 03/14/2006 | US7011859 Method for making a sandwich |
| 03/14/2006 | CA2408690C Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
| 03/09/2006 | WO2006026558A1 Whole grain products made with whole grain durum wheat |
| 03/09/2006 | WO2006025207A1 Processed wheat flour food compounded with bilberry and method of coloring the same |
| 03/09/2006 | US20060051482 Batter coated food pieces |
| 03/09/2006 | US20060051466 such as polyvinyl alcohol; moisture resistant, tubular, biaxially oriented; artificial sausage casings |
| 03/09/2006 | CA2578256A1 Whole grain products made with whole grain durum wheat |
| 03/08/2006 | EP1538915A4 Method for controlling snack product blistering through the use of solid lipid particles |
| 03/08/2006 | CN2762562Y Chess pieces foodstuff |
| 03/08/2006 | CN1742585A Instant New-year-cake processing method and its extruding-formation apparatus |
| 03/08/2006 | CN1244281C Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 03/07/2006 | US7008661 Oil/fat composition |
| 03/07/2006 | US7008655 mixing dough that is shaped to a truncated cone product with free-standing base and cavity for sweet or savory filling; gelatinized starch coating helps seal overlapping sections |
| 03/02/2006 | WO2005074709A3 Calcium-enriched foods |
| 03/02/2006 | US20060045945 Apparatus and method for making filled-dough products |
| 03/02/2006 | US20060045939 Continuously applying layer of filler cream to cake layers; cup shaped |
| 03/02/2006 | DE202006000154U1 Food product, comprises a filling surrounded by a crust, where the crust exhibits hard wheat semolina, milk and egg, and the filling possesses a respective production possibilities corresponding maximum bit size |
| 03/01/2006 | EP1629730A1 Functional sugar replacement |
| 03/01/2006 | EP1629728A1 Use of chemically modified starch product |
| 03/01/2006 | EP1628537A2 High protein and high fiber food products |
| 03/01/2006 | EP1244362A4 Waxy grain products and processes for producing same |
| 03/01/2006 | EP1244361A4 Waxy wheat products and processes for producing same |
| 03/01/2006 | CN1741751A Method of improving storage properties of foods and drinks |
| 03/01/2006 | CN1739363A Xylitol condied fritter |
| 03/01/2006 | CN1739362A Serial active calcium biscuit and its production process |
| 03/01/2006 | CN1243479C Chrysanthemum cookies and its making method |
| 02/23/2006 | WO2006018077A1 Bakeable icing |
| 02/23/2006 | WO2006004688A3 Cookies comprising dietary fiber gel |
| 02/23/2006 | US20060040035 Bakeable icing |
| 02/23/2006 | US20060040020 Food product |
| 02/23/2006 | DE102004039598A1 Making internally-sealed container from bread dough, subsequently used as vessel serving e.g. soups or solid foods, employs cavity-forming plunger removed after baking |
| 02/23/2006 | DE102004038888A1 Preparation of a pastry comprises providing dough-pieces and sausage without skin; wrapping the sausage with piece; making small holes on the dough; and baking the finished form of dough |
| 02/23/2006 | CA2577146A1 Bakeable icing |
| 02/22/2006 | EP1626625A1 Packaged bread snack |
| 02/22/2006 | EP1476030A4 Browning agent |
| 02/22/2006 | EP1457114A4 Nixtamalized corn and products obtained from same |
| 02/22/2006 | CN2759204Y Novel structured ice cream moon cakes |
| 02/22/2006 | CN1738549A Method of inhibiting water content variation of composition and use thereof |
| 02/22/2006 | CN1736244A Additive for food |
| 02/22/2006 | CN1736213A Hair blackening and caring healthy cake food |
| 02/22/2006 | CN1736212A Bread and preparation process thereof |
| 02/22/2006 | CN1736211A Bread and preparation process thereof |
| 02/22/2006 | CN1736210A Mold for toasting bread |
| 02/22/2006 | CN1242682C Making method of trilayer cake |
| 02/16/2006 | WO2006017766A2 Food wraps and bags with cling properties |
| 02/16/2006 | WO2006017693A1 Food products having low acrylamide content comprising cyclodextrin and amino acids |
| 02/16/2006 | WO2006015880A1 Functional sugar replacement |
| 02/15/2006 | EP1624759A1 Waffle sheet |
| 02/15/2006 | CN2757583Y Single row chain connected cake mould dish |
| 02/15/2006 | CN2757582Y Cake demoulding and translation mechanism |
| 02/15/2006 | CN1735351A Use of carboxymethyl cellulose (CMC) in fruit-based products |
| 02/15/2006 | CN1241483C Use of cereal product for improving cognitive performance and mental well-being of human being |
| 02/09/2006 | WO2006015155A2 A method of making a laminated dough product and a product produced thereby |
| 02/09/2006 | US20060029711 Use of carboxymethyl cellulose(cmc) in fruit-based products |
| 02/09/2006 | US20060029697 Food wraps and bags with cling properties and method of manufacture |
| 02/09/2006 | DE202005018106U1 Crispbread containing fresh additives with high water content, e.g. meat, vegetables or herbs, providing various flavorings without affecting texture and stability |
| 02/09/2006 | DE102004033034A1 Baking mixture, useful for the preparation of bread, roll and other baking goods, comprises flour (e.g. sorghum flour), raising agent (e.g. baking powder), sweetening agent (e.g. sugar), vegetable and/or animal fat |
| 02/08/2006 | EP1622458A2 Method of producing food products in sheet form |
| 02/08/2006 | EP1622457A2 Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
| 02/08/2006 | CN1729798A Peanut and aloe cake and its preparation process |
| 02/08/2006 | CN1729797A Digestion promoting cake and its preparation process |
| 02/08/2006 | CN1729796A Moon cake studded with gold foil and its process |
| 02/08/2006 | CN1729795A Method for preparing dry egg product |
| 02/08/2006 | CN1240294C Refection steamed long life peach series products and method for preparation thereof |
| 02/07/2006 | US6995563 Nonmetallic process connection |
| 02/07/2006 | US6994863 Pharmaceutical and cosmetic carrier and composition for topical application |
| 02/07/2006 | CA2358260C Microwaveable sponge cake |
| 02/02/2006 | WO2005112655A3 Packaged, developed dough product in low pressure package, and related methods |
| 02/02/2006 | US20060025381 Use of a chemically modified starch product |
| 02/02/2006 | US20060024407 Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking |
| 02/01/2006 | EP1619955A1 Dough made with encapsulated soda |
| 02/01/2006 | CN1726784A Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| 02/01/2006 | CN1239099C Health food, preparation method and baking device thereof |
| 02/01/2006 | CN1239081C Apparatus for roll-shape maize cake by puffed maize small dough |
| 01/29/2006 | CA2513997A1 Use of a chemically modified starch product |
| 01/26/2006 | WO2006009447A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/26/2006 | WO2005112553A3 Cereal concentrate and method for the production thereof |
| 01/26/2006 | US20060019015 Runny chocolate souffle dessert |
| 01/26/2006 | DE10256398B4 Tortengusspulver und Verfahren zur Zubereitung von Tortenguss Glaze powder and process for the preparation of glaze |
| 01/26/2006 | CA2574789A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/25/2006 | EP1618795A1 Glucomannan composition and its use for preventing water migration in foods |
| 01/25/2006 | CN2753156Y Pistol type pressure moon-cake rapid finishing device |
| 01/25/2006 | CN1723782A Agent for improving bread |
| 01/19/2006 | WO2006006579A1 Starchy food material or starchy food |