| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 08/17/2005 | CN1655690A Rice-based snack chip and method of making same |
| 08/17/2005 | CN1653913A Mint and mung bean dry slice and its manufacturing process |
| 08/16/2005 | US6929814 Process for preparing beads as food additive and product thereof |
| 08/11/2005 | US20050175756 Comprising gluten-free cereal flour, water-soluble cellulose ether, and low substituted cellulose ether having molar substitution of 0.05-1.0; bread made from dough has good mouthfeel and satisfactory volume, retains softness over time, and is eatable by patients having food allergy to wheat or the like |
| 08/11/2005 | US20050175743 Individually packaged sized serving portion of pizza; crust is easily cooked, handled by a consumer; no contact between consumer and the filling during preparation and consumption |
| 08/11/2005 | US20050175740 Pre-prepared baked tart with filling comprising a nut butter enclosed in the pastry exterior; quick breakfast foods |
| 08/11/2005 | US20050175739 Baked goods for preparing in the microwave |
| 08/11/2005 | US20050175738 Freezer-stable toasted bread slices |
| 08/11/2005 | US20050172836 Device to coat food products such as potato crisps |
| 08/10/2005 | EP1561380A1 Gluten-free dough composition |
| 08/10/2005 | EP1560920A2 Food flours with specific technological characteristics and low allergenicity |
| 08/10/2005 | EP1560494A1 Scored savory dough with toppings or fillings |
| 08/10/2005 | EP1468738A4 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine |
| 08/10/2005 | CN1652688A Process for producing wafer article for fat-containing confectionery product |
| 08/10/2005 | CN1650722A High lysine corn flour nutritive biscuit |
| 08/10/2005 | CN1650721A Natural fermentation bread and its preparation method |
| 08/10/2005 | CA2496501A1 Freezer-stable toasted bread slices |
| 08/09/2005 | CA2496111A1 Bakery product for preparation in a microwave |
| 08/09/2005 | CA2252533C Process and device for spreading a filling on bread |
| 08/09/2005 | CA2222131C Conical food article and process for making same |
| 08/09/2005 | CA2049096C Browning composition |
| 08/04/2005 | WO2005070217A1 Self-rising dough-containing food product |
| 08/04/2005 | WO2005069866A2 Printing on comestible produtcs |
| 08/03/2005 | EP1559322A1 Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
| 08/03/2005 | EP1558290A2 Heat pasteurized liquids containing glucosamine |
| 08/03/2005 | EP1558244A2 Novel nutraceutical compositions comprising epigallocatechin gallate |
| 08/03/2005 | EP1558090A1 Flour based food product comprising thermostable alpha-amylase |
| 07/28/2005 | WO2005067722A1 A method for mass-producing cheese cake |
| 07/28/2005 | WO2005067721A1 Cake-pastry with a golden layer |
| 07/28/2005 | WO2005006880A3 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| 07/28/2005 | US20050163909 Low-trans fats for confectionery and bakery fat compositions |
| 07/27/2005 | EP1555881A2 Food formulations |
| 07/27/2005 | CN1646027A Method and apparatus for manufacturing decorated ice cream confectionery items |
| 07/27/2005 | CN1646022A Method of improving dough and bread quality |
| 07/27/2005 | CN1644060A Sesame and walnut seed cake and production therefrom |
| 07/26/2005 | CA2119763C Compositions having a creamy structure and containing fructane, preparation method therefor and uses thereof |
| 07/21/2005 | WO2005065462A1 Method and device for making langue de chat biscuits |
| 07/21/2005 | WO2005065459A1 Shelf-stable sweet goods dough |
| 07/21/2005 | WO2005039324A3 Shredded food products and methods of producing and applying shredded food products |
| 07/21/2005 | WO2005039296A3 A filled food product, related semi-processed product, and methods and plants for producing same |
| 07/21/2005 | WO2005025326B1 Extruded granola process |
| 07/20/2005 | EP1554934A1 Process for producing snack, snack and snack-like food |
| 07/20/2005 | EP1553849A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 07/20/2005 | EP1553841A1 Method for making a cereal food product baked in a mould |
| 07/20/2005 | EP1553839A2 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 07/20/2005 | CN1643121A Low-trans fats for confectionery and bakery fat compositions |
| 07/20/2005 | CN1642410A High linolenic acid flax |
| 07/20/2005 | CN1640300A Composite nutrient food |
| 07/20/2005 | CN1640278A Method of preparation of high quality soy cultured products |
| 07/20/2005 | CN1640272A Vegetable crisp (candied fritter) and its preparing method |
| 07/19/2005 | US6919097 Food products which can serve as a snack or other ready-to-eat lunch product |
| 07/14/2005 | WO2005063059A1 Edible barrier |
| 07/14/2005 | WO2005063049A1 Cream filler composition and method for preparing |
| 07/14/2005 | WO2005063026A1 Finger millet bread formulation and a process for preparing the same |
| 07/14/2005 | US20050153045 Method for formation of enhanced expandable food products |
| 07/14/2005 | US20050153044 Dry milling oats for cereals and steam treatment, mixing with bran to form cereal |
| 07/14/2005 | US20050153015 baked goods produced by fermentation of dough comprising rice starches, gluten, and oligosaccharides |
| 07/14/2005 | US20050152001 Decorating system for edible items |
| 07/14/2005 | CA2546661A1 Edible barrier |
| 07/13/2005 | EP1552750A1 Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
| 07/13/2005 | EP1551930A1 Edible inks for ink-jet printing on edible substrates |
| 07/13/2005 | CN1638644A Process for producing fermented breads comprising rice flour as the main component |
| 07/13/2005 | CN1638643A Pocket bread and its manufacturing method for mass production |
| 07/12/2005 | US6915969 Method and installation for making flour from ozone-treated grains |
| 07/12/2005 | US6915734 Pizza making method and system |
| 07/12/2005 | CA2261052C Flexible partially cooked dough composition |
| 07/12/2005 | CA2179308C Ready-to-bake doughs |
| 07/07/2005 | WO2005060766A1 Foods containing large amount of functional components and method of producing the same |
| 07/07/2005 | WO2005060487A2 Food product and process for reducing oil and fat content in cooked food |
| 07/07/2005 | WO2004073411A3 Confectionery composition and methods of using the same for decorating |
| 07/07/2005 | US20050149308 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
| 07/07/2005 | US20050147725 Including spent grain ingredient derived from brewing or distilling industries; reduced blood sugar impact |
| 07/07/2005 | DE10358165A1 Food product with batter case ('spring roll') has a cooked filling mincemeat, vegetable, fruit and mashed potato |
| 07/07/2005 | CA2550590A1 Food or food products including high functional ingredients contents and their processing methods |
| 07/06/2005 | EP1549147A1 Use of family 8 enzymes with xylanolytic activity in baking |
| 07/06/2005 | EP1115291B8 Method for making a strip of kneaded and extruded uncooked batter |
| 07/06/2005 | CN1635836A Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products |
| 07/06/2005 | CN1633861A Microwave food cake powder formula and preparation method |
| 07/06/2005 | CN1633860A Aloe and black sesame health biscuit |
| 07/06/2005 | CN1209039C Method for producing cake with butter and chicken meat core |
| 07/05/2005 | US6913775 Cooked cereal dough products fortified with calcium and method of preparation |
| 07/05/2005 | CA2284209C Polydextrose as a fat absorption inhibitor in fried foods |
| 06/30/2005 | WO2005058048A1 Food bar and method for the production thereof |
| 06/30/2005 | WO2005058047A1 Method for the production of bread products and bread products produced by such a method |
| 06/30/2005 | WO2005058046A1 Kit for preparing a pita bread savoury snack |
| 06/30/2005 | WO2005058045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | US20050142275 Non-lauric, non-trans, non-temper fat compositions |
| 06/30/2005 | US20050142274 Agglomeration of carbohydrates and fats particles in binders; contrast in textures |
| 06/30/2005 | US20050142273 Shelf-life; includes modified starch in an amount sufficient to reduce the degradation rate of a stored cooked food product; tortillas |
| 06/30/2005 | US20050142272 combing wheat starch with pre-gelatinized wheat starch into a first substantially homogeneous mixture; suitable for reception during Holy Communion |
| 06/30/2005 | US20050142262 Method for formation of puffed cereal cakes |
| 06/30/2005 | US20050142075 Breath equalizing mint |
| 06/30/2005 | US20050139507 Dough-based support, in particular for a pizza |
| 06/30/2005 | DE202005002623U1 Wholemeal snack comprises two slices of wholemeal bread sandwiching slice of plant-based materials and is made in accordance with given scheme of recipes |
| 06/30/2005 | CA2549045A1 Food additives, foods and methods of making foods |
| 06/29/2005 | EP1545248A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 06/29/2005 | EP1545243A1 Use of low-glycemic sweeteners in food and beverage compositions |
| 06/29/2005 | EP1545242A1 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla |
| 06/29/2005 | CN1631174A Flapjack and its making method |
| 06/28/2005 | US6911211 Pharmaceutical and cosmetic carrier or composition for topical application |