| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 05/04/2005 | EP1527723A1 The bread maker which can cook rice |
| 05/04/2005 | EP1527701A1 High quality soy-containing meat and meat analog products, and method for producing such products |
| 05/04/2005 | EP1527692A1 Method of preparation of high quality soy-containing cheese products |
| 05/04/2005 | EP1527691A1 Method of preparation of high quality soy cultured products |
| 05/04/2005 | EP1527690A1 Method of deflavoring whey protein |
| 05/04/2005 | EP1526775A1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
| 05/04/2005 | CN1611118A 香酥饼干 Crispy biscuits |
| 05/04/2005 | CN1611117A Five-kernel moon cake and cookie stuffing and cookie-like stuffing preparing method |
| 05/04/2005 | CN1199588C Glutinous rice dumplings and method for making same |
| 05/03/2005 | US6887501 Isolated from cocoa beans; solvent extraction; nitric oxide synthase/lipoxygenase/cyclooxygenase modulators |
| 05/03/2005 | CA2289986C Method for producing additive stuff for bread or the like and additive stuff for bread or the like |
| 04/29/2005 | CA2486332A1 Method of preparation of high quality soy cultured products |
| 04/29/2005 | CA2485832A1 Method of preparation of high quality soy-containing cheese products |
| 04/29/2005 | CA2485620A1 Method of deflavoring whey protein |
| 04/29/2005 | CA2485557A1 Method of preparation of high quality soy-containing meat and meat analog products |
| 04/28/2005 | WO2005036985A1 Improved nixtamalization method and device and different uses thereof |
| 04/28/2005 | WO2005036975A1 Coated fat-based confectionery products |
| 04/28/2005 | WO2005036971A1 Reduced digestible carbohydrate food having reduced blood glucose response |
| 04/28/2005 | WO2005036970A1 A filled food product, related semi-processed product, and methods and plants for producing same |
| 04/28/2005 | US20050089603 Crustless pizza exhibits a texture, flavor, consistency and handleable character similar to a traditional pizza made with a high carbohydrate pizza dough crust |
| 04/28/2005 | US20050088693 Decorating system for edible products |
| 04/28/2005 | CA2584188A1 Reduced digestible carbohydrate food having reduced blood glucose response |
| 04/28/2005 | CA2537661A1 Coated fat-based confectionery products |
| 04/27/2005 | EP1524918A1 Encapsulated crystalline lactic acid |
| 04/27/2005 | EP1524915A1 Coated food product |
| 04/27/2005 | CN1608474A Coarse cereals battercake (Shandong coarse cereals batter cake) |
| 04/26/2005 | US6884448 Cooking in microwave oven |
| 04/22/2005 | CA2444991A1 Biscuit |
| 04/21/2005 | WO2005034977A1 Production of gluten-free food products using timothy grass |
| 04/21/2005 | WO2005034638A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/21/2005 | WO2005034637A1 Freezing of sandwiches |
| 04/21/2005 | WO2005034635A1 Protein enhanced low carbohydrate snack food |
| 04/21/2005 | WO2004112500A3 Novel anisotropic dough platform for food items |
| 04/21/2005 | US20050084600 Reduced fat and caloric value while maintaining taste and texture |
| 04/21/2005 | US20050084585 Reduced fat and caloric value with little effect on taste and texture; pancakes |
| 04/21/2005 | US20050084584 Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
| 04/21/2005 | US20050084567 Toaster pastry |
| 04/21/2005 | CA2520934A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/20/2005 | CN2693015Y Mounting machine of colorful cream auxiliary materials decorative pattern for multipurpose cake |
| 04/20/2005 | CN1607906A Method for decorating edible substrates with pellet shaped candy pieces |
| 04/20/2005 | CN1606915A Production method of health fried twisted dough sticks |
| 04/20/2005 | CN1606914A Production method of alaum-free fried twisted dough sticks |
| 04/19/2005 | US6881431 Hot dags or hamburger inserted in baked goods; microwavable heating |
| 04/19/2005 | US6881429 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so |
| 04/14/2005 | WO2005032262A1 Method of producing a high-protein food product in the form of a powdered compound |
| 04/14/2005 | WO2005032261A1 Method of producing forzen puff dough |
| 04/14/2005 | WO2005032260A1 Pre-dough concentrate for wheaten bread and mixed flour bread |
| 04/14/2005 | US20050079269 made by cooking whole corn kernels in a solution of lime and water |
| 04/14/2005 | US20050079263 obtain cakes made from bread with a texture like potato chips; heating under pressure in a press device |
| 04/14/2005 | US20050079248 Coating cereal witn mixture of wheat starch and dextrin |
| 04/14/2005 | US20050079247 Mixture containing flour, sugar replacement; similar organoleptic properties; baked goods, pasta |
| 04/13/2005 | EP1522226A1 Frozen fruit discs |
| 04/13/2005 | EP1521531A2 Dough composition and method for making tortillas |
| 04/13/2005 | EP1183200B1 Method and apparatus for stacking tortilla chips |
| 04/13/2005 | EP1124440B1 Use of calcareous material for foodstuff and cosmetic material |
| 04/13/2005 | CN1605258A Delicious cream biscuits |
| 04/13/2005 | CN1605257A Shaped rod food device and method |
| 04/12/2005 | CA2261878C Apparatus and method for making pizza |
| 04/07/2005 | WO2005029975A1 Moisture-barrier coating layer for foods |
| 04/07/2005 | WO2005029967A1 Bulking agents for baked goods |
| 04/07/2005 | CA2539939A1 Bulking agents for baked goods |
| 04/06/2005 | EP1259116A4 Frozen filled yeast-leavened bread product and a method for making the product |
| 04/05/2005 | US6874409 Method and apparatus for making commercial crustless sandwiches and the crustless sandwich made thereby |
| 03/31/2005 | WO2005027655A1 Image exposure control in edible substrates |
| 03/31/2005 | WO2004100672A3 Method of producing food products in sheet form |
| 03/31/2005 | US20050069612 Image variety on edible substrates |
| 03/31/2005 | CA2539475A1 Image exposure control in edible substrates |
| 03/31/2005 | CA2538269A1 Multi-piece food product and method for making the same |
| 03/30/2005 | EP1517618A1 Pasta compostions |
| 03/30/2005 | EP1517612A1 Dough-based support, in particular for a pizza |
| 03/30/2005 | EP1173064A4 Food products with biocontrol preservation |
| 03/30/2005 | CN2688065Y Literacy biscuit for children |
| 03/30/2005 | CN1194627C Birthday cakes with eight treasures |
| 03/30/2005 | CN1194619C Production method of shortened pepper |
| 03/29/2005 | US6872415 Sugar-free pharmaceutical products |
| 03/29/2005 | US6872414 Comprise spontaneous nucleation or seeding; for use as sugar substiture in foods, sweets, and pharmaceuticals |
| 03/29/2005 | CA2308556C Soft fully baked breadsticks |
| 03/24/2005 | WO2005025588A1 Extract of ogalpi, erectile dysfunction fanning healthy food and erectile dysfunction treating agent containing the same |
| 03/24/2005 | WO2005025330A1 Method of reducing acrylamide in food products |
| 03/24/2005 | WO2005025326A2 Extruded granola process |
| 03/24/2005 | WO2005025319A1 Processing of teff flour |
| 03/24/2005 | WO2005025318A2 Leavened dough that withstands deep freezing, and method for the production thereof |
| 03/24/2005 | WO2005016010B1 High protein, reduced-carbohydrate bakery and other food products |
| 03/24/2005 | US20050064080 High fiber high protein ready-to-eat cereal |
| 03/24/2005 | DE10340350A1 Baked muesli bar, as a source of energy, contains added egg albumen and rolled oats in a low-calorie and sugar-free formulation |
| 03/24/2005 | CA2538616A1 Leavened dough that withstands deep freezing, and method for the production thereof |
| 03/24/2005 | CA2537424A1 Extruded granola process |
| 03/23/2005 | EP1515979A1 Condensed palatinose and method for producing the same |
| 03/23/2005 | CN1596689A Method of deflavoring soy-derived materials |
| 03/23/2005 | CN1193673C Biscuit for preventing and treating pulmonary tuberculosis |
| 03/23/2005 | CN1193672C Nutrient seame cracker contg. rich amino acids and preparing method thereof |
| 03/23/2005 | CN1193671C Melissa powder cake and its making process |
| 03/23/2005 | CN1193670C 蛋糕糊充填机器 Cake batter filling machine |
| 03/22/2005 | US6870077 High linolenic acid flax |
| 03/22/2005 | US6869419 Unit dose low viscosity material dispensing system including syringe with breach |
| 03/22/2005 | CA2154570C Natural puff-pastry margarines |
| 03/17/2005 | US20050058766 Viscous-high-fiber carbohydrate (CHO X) that supports a delayed ingestion of carbohydrates; in the form of pasta, cereal, a nutrition bar, baked goods; glutinous rice with a high fiber carbohydrate |
| 03/17/2005 | US20050058759 Baked goods; mixture of protein, sugars and fats; obesity, diatetic diets |
| 03/17/2005 | US20050058749 Image on second substrate interactively related to image on first substrate in plurality of edible substrates within a container; potato chips, cheeses, candy, pasta, baked goods, cereals, fruit films, beef jerky |
| 03/16/2005 | EP1513942A2 Galactosyl isomalt, method for production and use thereof |