| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 06/28/2005 | CA2216550C Bakery fat composition |
| 06/28/2005 | CA2187254C Food product package |
| 06/23/2005 | WO2005055741A1 Method and means for treating the surface of food products |
| 06/23/2005 | US20050136158 Healthy convenience foods; baked goods with toppings adhered to sticks; nonmessy eating on the go; french toast |
| 06/23/2005 | DE202004001736U1 Pre-dried or precooked baked wares loosely resembling potato chips, have specified dimensions and are made from sweet cake dough |
| 06/23/2005 | CA2548564A1 Method and means for treating the surface of food products |
| 06/22/2005 | EP1542539A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 06/22/2005 | CN1206925C Method for preparing deep-fried twisted dough sticks in two steps |
| 06/22/2005 | CN1206924C Method for producing lobster-taste moon cake |
| 06/16/2005 | WO2005053411A1 Manufacture of coated food products |
| 06/16/2005 | WO2005053410A1 Bread improving agent and breads containing the same |
| 06/16/2005 | WO1990000001A8 Dough based products for microwaving |
| 06/16/2005 | DE10353048A1 Gefrorener Rührkuchenteig Frozen Rührkuchenteig |
| 06/16/2005 | DE10352843A1 Baking portion of dough to form various shapes used to make pizza, covers very thin base selectively before heating on support and baking risen areas to crunchy shell |
| 06/15/2005 | EP1541028A1 Kit for preparing a pita bread savoury snack |
| 06/15/2005 | EP1541026A1 Cereal products with high antioxidant power |
| 06/15/2005 | EP1538915A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 06/15/2005 | CN1625955A Graham cracker and preparation method |
| 06/15/2005 | CN1625954A Cake with comminuted meat |
| 06/14/2005 | US6905869 Method for introducing recessive properties into the genetic background of industrial baker's yeast |
| 06/14/2005 | US6905720 Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/14/2005 | US6905719 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/14/2005 | US6905715 Cocoa solids having a high cocoa procyanidin content |
| 06/09/2005 | WO2005051098A1 Method for formation of puffed cereal cakes |
| 06/09/2005 | WO2005051097A1 Method for formation of enhanced expandable food |
| 06/09/2005 | WO2005051084A1 Protein-rich baked food and process for producing the same |
| 06/09/2005 | WO2004110167A3 Edible novelty products |
| 06/09/2005 | US20050123668 Trans fat replacement system and method of making a baked good with a trans fat replacement system |
| 06/09/2005 | US20050123663 Prepared by dividing a single input flow of the formable food product, in particular, cheese, into multiple output streams, extruding through an orifice to form strands, and cutting strands into pieces; product is continuously produced, evenly distributed; reduces waste |
| 06/09/2005 | US20050123659 Pizza making method and system |
| 06/09/2005 | CA2546844A1 Method for formation of enhanced expandable food |
| 06/09/2005 | CA2544685A1 Method for formation of puffed cereal cakes |
| 06/08/2005 | EP1537174A1 Cyclodextrin particle |
| 06/08/2005 | EP1536694A1 Food items based on starch networks |
| 06/08/2005 | EP0949294B1 Aqueous suspension composition and water-dispersible dry composition |
| 06/08/2005 | CN1623405A Laver biscuit and its production method |
| 06/08/2005 | CN1204822C Novel protein complexes |
| 06/08/2005 | CN1204817C Xinhui dried orange peel cake and its production method |
| 06/07/2005 | US6903841 Decorating system for edible items |
| 06/07/2005 | US6902752 Coatings for bakery/confectionery use and process for producing the same |
| 06/02/2005 | WO2005025326A3 Extruded granola process |
| 06/02/2005 | WO2005014839A3 Monatin tabletop sweetener compositions and methods of making same |
| 06/02/2005 | US20050118373 Multilayer structures, packages, and methods of making multilayer structures |
| 06/02/2005 | US20050118326 Reducing digestion of carbohydrates and absorption of carbohydrates in the small intestine, fermentation and protection, mixing with proteins |
| 06/02/2005 | US20050118305 Mexican style pizza |
| 06/01/2005 | EP1534086A1 Barrier layer based on polyol |
| 06/01/2005 | EP1068302B1 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 05/31/2005 | US6899905 Mixture of protein, carbohydrates, fats and fiber; controlling concentration |
| 05/31/2005 | US6899740 Adjustable firelog, no-split baked buns, easily removable wine bottle corks, entertaining electronic soap, bathroom mirror defogging sheets, and breath equalizing preparations |
| 05/26/2005 | WO2005046352A1 Dips comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 05/26/2005 | WO2005046337A1 Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 05/26/2005 | WO2005046335A1 Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 05/26/2005 | WO2005046334A1 Dough and method for preparing leavened food product |
| 05/26/2005 | WO2004044208A3 Food flours with specific technological characteristics and low allergenicity |
| 05/26/2005 | US20050112272 Indigestible starch hydrolyzate such as octenyl succinic anhydride modified starch or ethylene oxide- or propylene oxide modified starch; bulk sweetener; and emulsifier; sugar-free sponge cake; high fiber; dietetics |
| 05/26/2005 | US20050112270 Straining cooked sweet potato; forming to have desirable mouthfeel; baking in pie crust; kit comprises sugar, spice, milk, butter, eggs, vanilla, and/or coconut; amylase enhancement |
| 05/26/2005 | US20050112261 Heating dry ingredients for dough-making, mixing with water, forming dough that absorbs less oil when deep-fried; kits |
| 05/26/2005 | US20050112260 Monatin tabletop sweetener compositions and methods of making same |
| 05/26/2005 | US20050109221 Food product and method of making same |
| 05/26/2005 | CA2546325A1 Dough and method for preparing leavened food product |
| 05/25/2005 | EP1531999A1 Guide unit for positioning trays in edible ink printer |
| 05/25/2005 | EP1401292A4 Baked goods having extended shelf life |
| 05/25/2005 | CN1620252A High protein, low carbohydrate dough and bread products, and method for making same |
| 05/25/2005 | CN1618818A Sago-based gelling starches |
| 05/25/2005 | CN1618322A Method for producing tablet, baked product or chewing gum |
| 05/25/2005 | CN1202729C Soybean cheese cake and its producing method |
| 05/24/2005 | US6896915 Applying a solution containing of a glaze base containing a converted starch to the food; drying the food |
| 05/24/2005 | CA2135431C Coating of frozen confectionery |
| 05/21/2005 | CA2477894A1 Churro and method for making same |
| 05/19/2005 | WO2004103090A3 Protein enhanced low carbohydrate snack food |
| 05/19/2005 | WO2004103089A3 Protein enhanced low carbohydrate snack food |
| 05/19/2005 | DE10349048A1 Ready meal is a dehydrated foodstuff, within a film bag, to be reconstituted by added liquid and mixed by squeezing the bag which can be boiled or cooked in a conventional or microwave oven |
| 05/18/2005 | EP1530905A1 A process for producing a food having a decreased bulk |
| 05/18/2005 | EP1530904A1 Frozen pound cake |
| 05/18/2005 | EP1530423A2 Food base for fritters, method for the production thereof, and uses thereof |
| 05/18/2005 | CN2699679Y Box-packaged luminous cake |
| 05/18/2005 | CN1615737A Method of deflavoring soy-derived materials for use in beverages |
| 05/18/2005 | CN1202070C Diacetyl tartaric acid esters of mono-and diglycerides based on C12 to C22 fatty acids |
| 05/17/2005 | US6893673 During toasting, frying, or baking steps, the solid, lipid particles melt and soften and disrup the starch matrix, allowing steam to escape and prevent blisters |
| 05/17/2005 | CA2359591C Intraoral stimulating implement |
| 05/12/2005 | WO2004030461A8 Method for producing baked objects, at least parts of which are a glossy brown |
| 05/12/2005 | US20050100644 Automated extraction of casing clips from cooked meat products |
| 05/11/2005 | EP1528862A1 Method of making a shelf stable edible snack having an outer dough layer |
| 05/11/2005 | EP1474005A4 Novel fruit fillings, methods for their manufacture and their use in nutritional products |
| 05/11/2005 | EP1115291B1 Method for making a strip of kneaded and extruded uncooked batter |
| 05/11/2005 | CN1613328A Chrysanthemum cookies and its making method |
| 05/11/2005 | CN1613327A Bread for reducing weight |
| 05/10/2005 | US6890573 Method for applying sauce and method for manufacturing rice cracker |
| 05/10/2005 | US6890572 Bacillus culture product; baked goods |
| 05/10/2005 | US6890549 Reducing levels of bioavailable fat by adminstering alpha-cyclodextrin |
| 05/10/2005 | CA2407562C Tryptophan source from plants and uses therefor |
| 05/10/2005 | CA2264873C Process for the preparation of a food product |
| 05/10/2005 | CA2104914C Sweet baked goods containing potato fiber |
| 05/06/2005 | WO2005039324A2 Shredded food products and methods of producing and applying shredded food products |
| 05/06/2005 | WO2005039311A1 Method for the industrialized baking in two steps of dual-component bakery products, dual-component bakery product obtained by such a method, and installation for carrying out such a method |
| 05/06/2005 | WO2005039297A1 Toasted flavor additive |
| 05/06/2005 | WO2005039296A2 A filled food product, related semi-processed product, and methods and plants for producing same |
| 05/06/2005 | CA2543147A1 Shredded food products and methods of producing and applying shredded food products |
| 05/06/2005 | CA2542887A1 A filled food product, related semi-processed product, and methods and apparatuses for producing same |
| 05/05/2005 | US20050095334 Bakery method and mold therefor |