A21D 13 - Finished or partly finished bakery products

Patents for A21D 13 - Finished or partly finished bakery products (13,430)
11/2004
11/25/2004	US20040234663 Bread-making additive and bread-making composition
11/25/2004	US20040234479 Cyclodextrin particle
11/25/2004	CA2525301A1 Method of producing food products in sheet form
11/24/2004	EP1478401A2 Compositions comprising dietary fat complexer and methods for their use
11/24/2004	EP1102541B1 Use of erythrol and/or xylite as partial or full sugar substitute in baking masses or doughs for dry baked goods made of flours and/or starches
11/24/2004	CN2657884Y Device for cutting cake
11/24/2004	CN2657883Y Device for automatic cutting cake
11/24/2004	CN1176591C Health-care fragrant crisp cake
11/18/2004	WO2004098322A2 Food product comprising individual portions in a segmented structure
11/18/2004	WO2004098295A1 Baked bread defining a hollow and a method of making the same
11/18/2004	US20040228957 High protein cream filling comprising fat, sugar substitute, and protein; diets for prevention of obesity and diabetes
11/18/2004	US20040228951 Protein enhanced low carbohydrate snack food
11/17/2004	EP1477072A1 Reduced fat foodstuff with improved flavour
11/17/2004	EP1477070A1 Fat composition
11/17/2004	EP1477066A1 Method for marking bakery product before baking
11/17/2004	EP1477065A1 A method of preparing proved dough pieces and products obtainable therefrom
11/17/2004	EP1476030A1 Browning agent
11/17/2004	CN2655651Y Food hand held fast mould
11/17/2004	CN1545915A Potato-rice cake
11/16/2004	US6818244 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids
11/11/2004	WO2004095943A2 Translucent food
11/11/2004	WO2004095933A2 Dough that browns, raises and forms a tender bread crust under the influence of microwave energy
11/11/2004	WO2004084638B1 Enzymatic composition for improving the quality of bread and pastry doughs
11/10/2004	EP1474005A1 Novel fruit fillings, methods for their manufacture and their use in nutritional products
11/10/2004	EP1286595B1 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights
11/10/2004	EP0923296A4 Filled bagel product and method
11/10/2004	CN1543870A Non-husk moon cake
11/10/2004	CN1543811A Convenient cake
11/10/2004	CN1543810A Seabucktharn bread and preparation method thereof
11/09/2004	US6814993 Method for producing just fresh-cooked food products and production system therefor
11/09/2004	CA2120669C Breading for foodstuffs for oven-cooking
11/04/2004	WO2004093564A2 Particulate-based ingredient delivery system
11/04/2004	WO2004093551A1 Dough made with encapsulated soda
11/04/2004	WO2004049835A3 Methods and apparatuses for dispensing condiments
11/04/2004	US20040219272 a portion of the flour being wheat flour and a portion of the flour being flour selected from barley flour, oat flour and a mixture of the same to provide sufficient moisture scavenging; yeastless dough
11/04/2004	US20040219271 Molded bread products and process for making
11/04/2004	US20040219263 Food product comprising individual portions in a segmented structure
11/04/2004	CA2522825A1 Particulate-based ingredient delivery system
11/04/2004	CA2522716A1 Dough made with encapsulated soda
11/03/2004	EP1472935A1 Translucent food
11/03/2004	EP1472934A1 Edible moisture barrier for food products
11/03/2004	EP1471797A1 Methods and products produced thereby to stabilize multi-layer food products
11/03/2004	EP1471784A2 High linolenic acid flax
11/03/2004	EP1051083B1 Low-browning crumb
11/03/2004	CN1543313A Hollow cakes containing puffed chocolate and process for producing the same
11/03/2004	CN1541552A Moisture barrier for foods
11/03/2004	CN1173633C Polypeptide biscuit
11/02/2004	CA2285187C Anaerobically-packaged ready to use liquid bakery wash
10/2004
10/28/2004	WO2004078982A3 Modified low molecular weight glutenin with reduced risk to patients with celiak disease
10/28/2004	US20040213883 Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
10/28/2004	US20040213878 Printing on comestible products
10/28/2004	US20040213875 Foodstuff decoration kit
10/28/2004	DE10316998A1 Verfahren zur Verminderung der Acrylamidbildung beim Erhitzen von aminogruppenhaltigen Verbindungen A method for reducing acrylamide formation on heating of amino-containing compounds
10/27/2004	EP0975236B1 Low calorie, palatable fiber-containing, sugar substitute
10/27/2004	CN2650665Y Automatic electric cooker with bread making function
10/27/2004	CN1541264A Lipoxygenase
10/26/2004	US6808733 Mixture containing inulin; sugar replacement
10/26/2004	CA2144011C Preparation of an aqueous sugar frosting mix
10/21/2004	WO2004089117A1 Food and drink having reduced digestibility and process for producing the same
10/21/2004	WO2004089111A1 Method for the reduction of acrylamide formation during heating of amino group-containing compounds
10/21/2004	US20040208965 comprises sugar alcohols containing alpha -D-glucopyranosyl-1,6-sorbitol; egg whites; instant foods
10/21/2004	US20040208963 Coated organic acid preparations for preserving bakery products
10/21/2004	US20040208962 High protein peanut butter and jelly sandwich and method of making the same
10/21/2004	US20040208957 refrigerator storage stability; interior does not brown during baking
10/21/2004	CA2521787A1 Method for the reduction of acrylamide formation during heating of amino group-containing compounds
10/20/2004	EP1469081A1 Compositions, food and drink containing nigerooligosaccharide alcohols
10/20/2004	EP1468738A1 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine
10/20/2004	EP1468612A1 Process for decoration of food surfaces and the decorated foods thereof
10/20/2004	CN2648825Y Chocolate-coated peanut cake
10/14/2004	WO2004086886A1 An object with a roll and filling which prior to preparation is stored in separate packaging
10/14/2004	WO2004086878A2 Improved dietary fiber containing materials comprising low molecular weight glucan
10/14/2004	WO2004086870A1 Improver premix for chapatis comprising ascorbic acid, sodium stearoyl lactylate and guar gum
10/14/2004	US20040202764 Comprised of matrix including globulin protein and oil dispersion; shelf life
10/14/2004	US20040200361 Method and apparatus for making a sandwich
10/14/2004	CA2521229A1 Improved dietary fiber containing materials comprising low molecular weight glucan
10/13/2004	EP1465495A1 Method for cooking or heating or thawing and/or packaging a food product
10/13/2004	CN2647065Y Bread making machine with cooking function
10/13/2004	CN1170477C Beer baked shortcake and its preparation method
10/08/2004	CA2455132A1 Cake in a can kit
10/07/2004	WO2004084640A2 Multipurpose dry mix applicable in sweet and savoury food applications
10/07/2004	WO2004084638A1 Enzymatic composition for improving the quality of bread and pastry doughs
10/07/2004	WO2004084637A1 A high fibre biscuit composition and a process for preparing the same
10/07/2004	WO2004084636A1 Food composition, functional pasta product with high fibre content derived therefrom and process for the production thereof
10/07/2004	WO2004075642A3 Gelled foods
10/07/2004	WO2004066760A3 Composition
10/07/2004	US20040197459 comprises lipid layer containing low melting triglyceride blend and flexible hydrophobic barrier layer; organoleptic
10/07/2004	US20040197458 dipping rice/pasta/vegetables/meat into gelling agent (marinade), then cooling; storage stability
10/07/2004	US20040197446 comprises crystalline carbohydrate, crystalline fat and crystalline food fiber; bakeable
10/07/2004	US20040197378 Fat replacement
10/07/2004	US20040194638 Filled waffle product and method of making
10/07/2004	DE20308916U1 The long life biscuit has savory biscuit layers, flanking a chocolate layer with a low sugar and/or sweetener content
10/06/2004	EP1463413A1 Cone
10/06/2004	CN1535117A Moisture barrier in foods
10/01/2004	CA2462368A1 Edible moisture barrier for food products
09/2004
09/30/2004	WO2004082389A1 Fat composition with reduced digestibility
09/30/2004	US20040191393 of wheat flour, a fibre source, emulsifiers and the rest being food grade additives, flavoring agents and preservatives
09/30/2004	US20040191387 Emulsifier composition for cakes and a method of making improved quality cakes thereof
09/30/2004	US20040191386 Finger millet biscuit and a process for preparing the same
09/30/2004	US20040191378 System and method for processing tortillas
09/29/2004	EP1462005A1 Multipurpose basic filling for baked products

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