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)
10/2005
10/06/2005WO2005091995A2 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005WO2005091984A2 Reduced sucrose cookie dough
10/06/2005WO2005077203A3 Low acrylamide food
10/06/2005US20050220980 Use of pre-cooked cereal and tubular starch in high protein foods products
10/06/2005US20050220963 Brown rice kernels are partially hydrated, bumped, partially dehydrated and fried; chip is made from a dough that is sheeted, cut, parbaked, then fried before being packaged
10/06/2005US20050220962 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005US20050220961 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose
10/06/2005US20050220960 Collagen protein breads, cereals, rice, pastas
10/06/2005US20050220954 Process and system for making shaped snack products
10/06/2005DE4443952C5 Weizenmehlmischung enthaltend Weichweizenmehl und einen Anteil Hartweizenmehl und deren Verwendung zum Brotbacken Wheat flour mixture containing wheat flour and a share durum wheat flour and its use for baking bread
10/06/2005CA2560320A1 High fiber, reduced effective carbohydrate corn-based food formulations
10/06/2005CA2559504A1 Extruded ingredients for food products
10/06/2005CA2558298A1 Reduced sucrose cookie dough
10/05/2005EP1582105A1 Method of inhibiting water content variation of composition and use thereof
10/05/2005EP1581160A2 Encapsulation products for controlled or extended release
10/05/2005CN2730143Y Stuffing feeding device of bread-producing machine, and bread mould moving device
10/05/2005CN1678674A 环糊精颗粒 Cyclodextrin particles
10/05/2005CN1678206A Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
09/2005
09/29/2005WO2005089568A1 Emulsifier composition for shortening
09/29/2005US20050214436 Shortening composition
09/29/2005US20050214428 Non-steeped corn blend and article of commerce
09/29/2005US20050214427 Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents
09/29/2005US20050214411 Methods for suppressing acrylamide formation and restoring browned color and flavor
09/29/2005CA2558114A1 Emulsifier composition for shortening
09/28/2005EP1579767A2 Process and installation for the preparation of filled bakery products
09/28/2005CN1674797A Encapsulated crystalline lactic acid
09/28/2005CN1673047A 电子蛋糕 Electronic cake
09/28/2005CN1672526A Machine-made biscuit with applique
09/28/2005CN1672525A Candied fritter and its making process
09/27/2005CA2339171C Method and device for producing sausages and bakery article prepared with this sausage
09/22/2005WO2005087018A1 A process for the preparation of a high protein nutritious baked snack food
09/22/2005WO2005087013A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
09/22/2005WO2005087012A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/22/2005WO2005087011A1 Premix powder for producing prcessed foods with the use of non-waxy rice as the main material
09/22/2005WO2004107879A3 High protein and high fiber food products
09/22/2005US20050208191 Process for the preparation of a high protein nutritious baked snack food
09/22/2005US20050208180 soy protein and dietary fiber are incorporating into the food product like bakery product and a nutritional bar product; anticholesterol agent; reducing serum triglycerides, serum cholesterol; without affecting organoleptic property of the food; nutraceuticals
09/22/2005CA2553596A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/21/2005EP1377168A4 Dough, products and methods
09/21/2005EP1377167A4 Method of extruding bread dough and products thereof
09/21/2005CN2726318Y 自动面包烘烤器 Automatic toasters
09/21/2005CN1219442C Seabucktharn bread and preparation method thereof
09/20/2005US6946451 Insulin secretion promoter
09/15/2005WO2005084445A1 Anti-staling composition and bakery products comprising this composition
09/15/2005CA2555284A1 Anti-staling composition and bakery products comprising this composition
09/14/2005EP1574137A1 A process for the production of crackers
09/14/2005EP1571921A1 Use of carboxymethyl cellulose (cmc) in fruit-based products
09/14/2005EP1006811B1 Cream-based food composition and process for the manufacture thereof
09/14/2005CN2724429Y Machine made cracker with pattern surface
09/14/2005CN1668755A Galactosyl isomalt, method for production and use thereof
09/14/2005CN1668203A Shelf-stable, bakeable savory cheese product and process for preparing same
09/14/2005CN1668200A Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product
09/13/2005US6942885 ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; optionally sugar or sugar substitute; and includes one or more toppings, fillings, or both
09/12/2005CA2491171A1 A freezer to retarder to oven dough
09/09/2005WO2005082163A1 Food material enriched with free amino acid and process for producing the same
09/09/2005WO2005082160A1 Novel food production process
09/09/2005CA2554910A1 Novel food production process
09/08/2005US20050198709 High linolenic acid flax
09/08/2005US20050196836 Gamma-glutamylcysteine producing yeast
09/08/2005US20050196515 Food materials
09/08/2005US20050196505 Extruded cookie units having interior designs
09/07/2005EP1569527A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same
09/07/2005CN1665399A Rice flour cakes and process for producing the same
09/07/2005CN1217587C Pet animal deodourizing type biscuit and its processing technology
09/01/2005WO2005079605A1 Egg replacer composition and method for making a bakery product therewith
09/01/2005WO2005079591A1 Fats and oils composition containing diglycerid, and margarine, fried oil and food containing the composition
09/01/2005WO2005079587A1 Method for making a fruit pastry bar
09/01/2005WO2005079584A2 Mean volume of loaves (2 hours 30 min and 3 hours 0 min of rising)
09/01/2005DE102004002599A1 Vincenta dietary food recipe using shelled nuts, egg yolk, sugar and egg white
09/01/2005CA2555419A1 Method for producing a gluten-based baked product
09/01/2005CA2554315A1 Egg replacer composition and method for making a bakery product therewith
08/2005
08/31/2005EP1568284A1 Method of producing rice flour and use thereof
08/31/2005EP1568281A1 Rice flour cakes and process for producing the same
08/31/2005EP1568279A1 A process for the production of crackers
08/31/2005EP1567016A1 Square bottom taco shell
08/31/2005EP1567015A1 Microwavable food product
08/31/2005CN1662258A Compositions comprising dietary fat complexer and methods for their use
08/31/2005CN1662144A Method of producing a folded-dough food product, inductrial chain used for same and product thus obtained
08/25/2005WO2005077207A1 Dietetic bread
08/25/2005WO2005077203A2 Low acrylamide food
08/25/2005WO2005077195A1 Cold gelling pastry glaze based on pectin
08/25/2005WO2005077194A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
08/25/2005WO2005077193A1 Shelf-stable sweet fermented doughs
08/25/2005WO2005077192A1 A method of preparing a bread dough or part baked bread
08/25/2005US20050186316 Fried bakery products with low oil absorption and process for preparation thereof
08/25/2005DE102004006744A1 Backware für die Zubereitung in der Mikrowelle Baked good for cooking in the microwave
08/25/2005CA2556740A1 A method of preparing a bread dough or part baked bread
08/25/2005CA2555369A1 Cold gelling pastry glaze based on pectin
08/24/2005CN1659277A Novel phospholipases and uses thereof
08/24/2005CN1659176A Condensed palatinose and method for producing the same
08/24/2005CN1658828A Gallocatechin gallate-containing composition
08/24/2005CN1656934A High quality soy-containing meat and meat analog products, and method for producing such products
08/24/2005CN1656907A Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition
08/18/2005WO2005074689A1 Process for producing baked wheat flour product
08/18/2005US20050181113 Egg replacer composition and method for making a bakery product therewith
08/18/2005US20050181098 cutters used for dividing food into geometric shaped wedges, that results in improved retention of edible toppings during separation and handling
08/18/2005US20050179439 Nonmetallic process connection
08/17/2005EP1563738A1 Cold gelling pastry glaze based on pectin
08/17/2005EP1563737A2 Frozen sandwich made from toasted and filled bread slices
08/17/2005EP1563736A1 Bakery product for a preparation in a microwave oven
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