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)
12/2005
12/07/2005CN1230365C Method and apparatus for stacking tortilla chips
12/06/2005CA2190272C Process for increasing the bulk of food having decreased bulk
12/01/2005WO2005113693A1 Food grade ink jet inks for printing on edible substrates
12/01/2005WO2005112663A2 Flour and dough compositions and related methods
12/01/2005WO2005112655A2 Packaged, developed dough product in low pressure package, and related methods
12/01/2005WO2005112651A1 Meat loaf, mould therefor, and method for the production thereof
12/01/2005WO2005112553A2 Cereal concentrate and method for the production thereof
12/01/2005WO2005094591A3 Reduction of acrylamide formation in coffee-based food processing
12/01/2005WO2005060487A3 Food product and process for reducing oil and fat content in cooked food
12/01/2005US20050266123 Method for decorating edible substrates with pellet shaped candy pieces
12/01/2005CA2564350A1 Packaged, developed dough product in low pressure package, and related methods
12/01/2005CA2563654A1 Flour and dough compositions and related methods
11/2005
11/30/2005EP1599590A2 Modified low molecular weight glutenin with reduced risk to patients with celiak disease
11/30/2005EP1553849A4 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
11/30/2005EP1443828A4 Stable whipped frostings
11/30/2005EP1399025B1 Use of a chicory flour for preparation of a food dough
11/30/2005EP1267628B1 Coated biscuit
11/30/2005EP1142479B1 Method for producing cereal bread
11/30/2005EP0839916B1 Process for enzymatic preparation of nigerooligosaccharide
11/30/2005CN1229028C Flavour oil producing process
11/29/2005CA2330966C Fried food and shortening
11/24/2005WO2005110093A1 Method and device for making a snack, as well as a snack made by that method
11/24/2005US20050260314 Method for making a masa based dough for use in a single mold form fryer
11/24/2005US20050260308 Coated food product
11/24/2005US20050260302 Nutritionally balanced traditional snack foods having a low glycemic response
11/24/2005DE202005007402U1 Vegetarian hamburger product, effective as nutritional supplement, containing seafood, algae and seaweed, place between halves of bread roll in cooked form
11/24/2005DE202005003289U1 Pastry with seafood comprises addition of macro algae e.g. Laminaria saccharina or Palmaria palmata
11/24/2005DE102004020081A1 Formulation having cyclooxygenase inhibiting activity, useful e.g. as antioxidants and to treat pain, liver cirrhosis and Parkinson's disease, comprises components or extracts of Byrsocarpus coccineus and Diodia scandens plants
11/23/2005EP1596660A1 Pizza and crust having an irregular edge
11/23/2005CN1698443A Bread containing calcium and zinc
11/22/2005US6967023 solidifying agent consists of a long chain fatty alcohol having at least 15 carbon atoms in its backbone and a fatty acid having at least 18 carbons in its backbone; carrier is semi-solid at rest and liquefies upon application of shear forces
11/17/2005WO2005107777A1 Flaxseeds for body weight management
11/17/2005WO2005107499A1 Food compositions
11/17/2005US20050255219 Reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes, combining the flour and bran portions to produce flour
11/17/2005US20050255205 Can be printed directly onto the surfaces of a variety of food items to produce a high quality image using ink jet printing technology
11/17/2005CA2566300A1 Food compositions
11/17/2005CA2564632A1 Flaxseeds for body weight management
11/16/2005EP1594374A2 Composition
11/16/2005EP1594363A1 Filled refrigerated dough
11/16/2005CN2739980Y Toaster
11/16/2005CN1695464A Cake of poria cocos and gordon euryale seed, and preparation technique
11/16/2005CN1695463A Propolis cake
11/16/2005CN1695462A Aromatic crisp pie and processing techniques
11/16/2005CN1695461A Crackling moon cake and method for preparing shell of cake
11/16/2005CN1226931C Method for preparing bakery, deep-fried or steamed foods
11/15/2005CA2357466C Utilization of transglutaminases for the production of baked products with a low wheat content
11/10/2005WO2005104879A1 Method of improving storability of food or beverage
11/10/2005WO2005104857A1 Dessert and process for preparing such a dessert
11/10/2005WO2005069866A3 Printing on comestible produtcs
11/10/2005US20050249866 Canola protein isolate functionality I
11/10/2005US20050249845 Process for preparing filled cracker products
11/10/2005CA2506378A1 Process for preparing filled cracker products
11/09/2005EP1592714A1 Method for preparing a gellable starch product
11/09/2005CN1694695A Novel nutraceutical compositions comprising epigallocatechin gallate
11/09/2005CN1692752A Bread of West-Sichuan cake type
11/05/2005CA2466411A1 Functional fibre product for food applications
11/04/2005CA2466300A1 Functional fibre product for food applications
11/02/2005CN1691894A Manufacturing method of quick-lunch snack, quick-lunch snack and foodstuff like quick lunch snack
11/02/2005CN1689414A Multilayer edible moisture barrier for food products
10/2005
10/29/2005CA2465161A1 Soft and chewy chocolate chip cookies
10/27/2005WO2005099474A2 Bagel topping
10/27/2005US20050238777 Condensed palatinose and method for producing the same
10/27/2005US20050238763 Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
10/27/2005US20050238760 Food products fortified with calcium and method of preparation
10/26/2005EP1588631A1 Method of improving storage properties of foods and drinks
10/26/2005CN1688199A Method for making a cereal food product baked in a mould
10/26/2005CN1685879A Yam and Job's tear seed cake and its processing technology
10/26/2005CN1685878A Banana sesame and its processing technology
10/26/2005CN1685877A Method of making cake using peony flower petal compounding
10/26/2005CN1224322C Method and installation for making flour from ozone-treated grains
10/25/2005US6958165 Laminar structure; moisture barrier coating, especially from a fatty substance such partially hydrogenated fat; maintains crunchiness without brittleness
10/20/2005WO2005096832A2 Mcc/hydrocolloid stabilizers and edible compositions comprising the same
10/20/2005WO2005096830A1 Process for producing rice cake food
10/20/2005US20050233047 Reduced fat and caloric value while maintaining taste and texture
10/20/2005US20050233046 MCC/hydrocolloid stabilizers and edible compositions comprising the same
10/20/2005DE29924822U1 Gekühltes Backwarenteigprodukt Chilled Backwarenteigprodukt
10/19/2005EP1586242A1 Multilayer edible moisture barrier for food products
10/19/2005EP1585395A1 Snack having a soft edible layer and method of making
10/19/2005EP1545243A4 Use of low-glycemic sweeteners in food and beverage compositions
10/19/2005EP1435795A4 Masa flavored cereal germ and a process for making same
10/19/2005EP1395120B1 Flour/starch blend for preparing stuffed rolls wrappers
10/19/2005CN2733915Y Simple pneumatic moon cake mold
10/19/2005CN1684597A Interface stabilization of a product with two or more phases with a protein-polysaccharide complex
10/16/2005CA2504154A1 Multilayer edible moisture barrier for food products
10/13/2005WO2005094612A1 Non-steeped corn blend and article of commerce
10/13/2005WO2005094592A1 A method of preparing dough products
10/13/2005WO2005094591A2 Reduction of acrylamide formation in coffee-based food processing
10/13/2005WO2005094590A1 Bread improver
10/13/2005WO2005016004A3 High-protein, low-carbohydrate bakery products
10/13/2005US20050226971 Coated food particle and method for making a swirl
10/13/2005US20050226969 Bagel topping
10/13/2005US20050226962 Reheatable frozen sandwiches
10/13/2005DE102004014249A1 Verfahren und Vorrichtung zum Herstellen von mit Füllung versehenen Backwaren Method and apparatus for the manufacture of the packed bakery products
10/13/2005CA2561892A1 A method of preparing dough products
10/13/2005CA2560850A1 Non-steeped corn blend and article of commerce
10/12/2005EP1584238A1 Reheatable frozen sandwiches
10/12/2005CN1681392A Use of family 8 enzymes with xylan lytic activity in baking
10/07/2005CA2503673A1 Reheatable frozen sandwiches
10/06/2005WO2005092118A1 Manufacturingn process for fusion rice cake having characteristics in extended preservation period
10/06/2005WO2005092115A1 Extruded ingredients for food products
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