| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 09/29/2004 | EP1102547B1 Heat-stable high-amylopectin starch |
| 09/29/2004 | EP0815857B1 Antiobestic agent containing procyanidin as the active ingredient |
| 09/28/2004 | US6797310 A combination of peanut ingredients comprising peanut flour, peanut butter, peanut chunks, peanut oil and peanut extract oil and a flour-based pancake mixture |
| 09/28/2004 | US6797307 Dehulled oats are subjected to dry milling and dry classification to separate coarser fraction containing grain cell wall material and starch containing subaleurone layer as preenriched fraction from finer, endosperm containing fraction |
| 09/28/2004 | US6797290 Oral administration of chitosan and glycomacropeptide (gmp), wherein the chitosan and gmp are in other than a cationic gum or polysaccharide/protein complex; cholecystokinin (cck) stimulant; anticholesterol, -lipemic agents |
| 09/23/2004 | WO2004081126A2 Water-based inks for printing on confectionery |
| 09/23/2004 | WO2004080800A2 Multilayer structures, packages, and methods of making multilayer structures |
| 09/23/2004 | WO2004080214A2 Perimeter enhancement on edible products |
| 09/23/2004 | WO2004080186A1 Method of producing processed food |
| 09/23/2004 | US20040185160 Flour/starch blend for preparing stuffed rolls wrappers |
| 09/23/2004 | US20040185158 Food processing of preparing cookie, first filling with a cheesecake filler, and second filling with a cherry filler; extruding through three concentric die orifices for avoiding Undesirable excessive flow of filler; Ultrasonic cutting, baking; uniform shapes, thickness, no smearing |
| 09/23/2004 | US20040185149 Nutritionally balanced traditional snack foods |
| 09/23/2004 | DE202004009610U1 Bread stick is shaped to include handle, bulging section and casing support, onto which casing comprising various types of foods can be added |
| 09/23/2004 | DE10322025A1 Lebensmittel, umfassend ein Aloe Vera Gel und/oder Aloe Vera Pulver sowie die Verwendung von Aloe Vera Gel und/oder Aloe Vera Pulver bei der Herstellung von Lebensmitteln Food, comprising a Aloe Vera gel and / or aloe vera powder and the use of Aloe Vera gel and / or aloe vera powder in the manufacture of foods |
| 09/23/2004 | CA2518463A1 Multilayer structures, packages, and methods of making multilayer structures |
| 09/23/2004 | CA2515016A1 Water-based inks for printing on confectionery |
| 09/21/2004 | US6793956 Cheeses, foods |
| 09/21/2004 | CA2173392C A bakery product which can be eaten as a cookie or can be used to prepare sweet drinks or pudding-type desserts |
| 09/16/2004 | WO2004078982A2 Modified low molecular weight glutenin with reduced risk to patients with celiak disease |
| 09/16/2004 | US20040180127 Food product |
| 09/16/2004 | US20040180116 Without an outer crust which can be stored for long periods of time without a central filling from leaking outwardly |
| 09/16/2004 | US20040180115 Method and apparatus for making commercial crustless sandwiches and the crustless sandwich made thereby |
| 09/15/2004 | EP1457114A1 Nixtamalized corn and products obtained from same |
| 09/15/2004 | EP1456100A1 Food product packaging |
| 09/15/2004 | EP1104245A4 Sodium bisulfate as acidulant in foods |
| 09/15/2004 | CN1166307C Appts. and method for making stackable snack food chips |
| 09/15/2004 | CN1166300C Green corn fried dumpling |
| 09/14/2004 | US6790467 Instant baked goods from dough surrounding the filling which is sized and configured to be shorter in distance vertically from the bottom to the top than horizontally between the side portions; cookies; muffins; refrigeration; frozen foods |
| 09/10/2004 | WO2004075642A2 Gelled foods |
| 09/09/2004 | US20040175483 Flour composition containing non-wheat cereal components, and noodles produced therefrom |
| 09/09/2004 | US20040175479 Method of deflavoring soy-derived materials for use in beverages |
| 09/09/2004 | US20040175478 Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
| 09/09/2004 | US20040175477 premium, high quality, frozen parbaked pizza product having sauce, cheese and toppings; mimics the nature of a hand made, brick-oven baked product |
| 09/09/2004 | US20040175474 Method of preparation of high quality soy-containing cheese products |
| 09/09/2004 | US20040175469 Tortilla wrap food product and method for making same |
| 09/09/2004 | US20040175464 Multilayer structures, packages, and methods of making multilayer structures |
| 09/09/2004 | US20040175463 can form a high resolution image on a hydrophobic edible substrate |
| 09/09/2004 | US20040175458 Pocket bread and its manufacturing method for mass production |
| 09/08/2004 | EP1454530A1 Mixture comprising a carrier and aloe vera, foodstuff comprising aloe vera gel, aloe vera powder and/or a mixture thereof and use of aloe vera gel, aloe vera powder and/or mixture thereof in the preparation of food products. |
| 09/08/2004 | EP1453384A1 High protein, low carbohydrate dough and bread products, and method for making same |
| 09/08/2004 | CN1527668A Snack/convenience foods and the like having external and/or internal coating compositions |
| 09/08/2004 | CN1165237C Method and devices for production of edible, thin moulded structures and toasting tongs |
| 09/07/2004 | US6787173 Method of deflavoring soy-derived materials |
| 09/07/2004 | US6787170 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby |
| 09/07/2004 | CA2434887A1 Flour composition containing non-wheat cereal components, and noodles produced therefrom |
| 09/02/2004 | WO2004073417A1 Food product and method for the manufacture thereof |
| 09/02/2004 | WO2004073411A2 Confectionery composition and methods of using the same for decorating |
| 09/02/2004 | WO2004073406A1 Filled refrigerated dough |
| 09/02/2004 | US20040170744 Soy fermentation product such as yogurt or beverages formed by ultrafiltration of soybean proteins |
| 09/02/2004 | US20040170743 Dissolving soy protein in water and adding nutrients and flavor such as chocolate or caramel for candy after removal of soy flavor |
| 09/02/2004 | US20040170738 High satiety index bread |
| 09/02/2004 | US20040170737 Method for preparing a yellow pastry cake |
| 09/01/2004 | EP1450626A1 A novel non-antibiotic strategy against ogip infections based on an activated cereal product or ferric quinate |
| 09/01/2004 | EP1450614A1 Method for preparing cake batter |
| 09/01/2004 | EP1450612A1 Flowable solids dispensing apparatus and method of use |
| 08/31/2004 | US6784346 Value-added traits in grain and seed transformed with thioredoxin |
| 08/31/2004 | US6783782 Grooved freezer-to-oven pizza crust |
| 08/31/2004 | US6783779 Food products coated with 1, 6-GPS and 1, 1-GPM |
| 08/26/2004 | WO2004071200A1 Continous production of an instant corn flour for arepa, tortilla, and snack, using an acid-pressure precooking |
| 08/26/2004 | WO2004071199A1 Process for producing loaf bread |
| 08/26/2004 | WO2004071198A1 Durum wheat flour |
| 08/26/2004 | WO2004049823A8 Use of carboxymethyl cellulose (cmc) in fruit-based products |
| 08/26/2004 | US20040166220 Mixing melted snow water with flour; forming pasta |
| 08/26/2004 | US20040166219 Biscuit for frozen confectionery |
| 08/26/2004 | US20040166218 Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut |
| 08/26/2004 | US20040166205 Gelled foods |
| 08/26/2004 | US20040166204 Microwaveable grilled cheese and meat sandwiches |
| 08/26/2004 | US20040166202 Mixture of amino acid, fats, carbohydrates |
| 08/26/2004 | US20040166201 Enzymatic treatment of starchy food products for shortening the tempering step |
| 08/26/2004 | DE10306435A1 Thin wafer, for backing cakes and pastries, is sprayed with essential oils free of sulfur, to give an aroma to stimulate taste |
| 08/25/2004 | EP1449913A1 Gamma-glutamylcysteine-producing yeast |
| 08/25/2004 | EP1449439A1 Microwaveable grilled cheese and meat sandwiches |
| 08/25/2004 | CN1523962A Canola protein isolate functionality I |
| 08/25/2004 | CN1522578A A food with seeds and flour |
| 08/24/2004 | US6780453 Forming stuffable pastry tube; wrapping sheet onto cylindrical mandrel having hollow core and flared end, heat hardening and removing |
| 08/24/2004 | CA2457184A1 Microwaveable grilled cheese and meat sandwiches |
| 08/19/2004 | WO2004069877A1 Method for preparing a gellable starch product |
| 08/19/2004 | US20040161525 Adjusting pH of aqueous solution; ultrafiltration membrane |
| 08/19/2004 | US20040161521 Heat treating grains; grinding |
| 08/19/2004 | US20040161518 Method for making breads |
| 08/19/2004 | US20040161514 Method of deflavoring whey protein |
| 08/19/2004 | US20040161513 Method of preparation of high quality soy-containing meat and meat analog products |
| 08/19/2004 | US20040161512 Method of deflavoring soy-derived materials for use in dough-based and baked products |
| 08/19/2004 | US20040161510 Mixture of sweetening , protein and thickeners; storage stability; applying icing to baked goods |
| 08/19/2004 | US20040161502 Controlling water, fat ratio; storage stability; organoleptic; pressurized container |
| 08/19/2004 | US20040161478 Using plant extract as active material |
| 08/18/2004 | EP0967891B1 Polydextrose as a fat absorption inhibitor in fried foods |
| 08/18/2004 | CN1520729A Soy milk cake and its preparation method |
| 08/17/2004 | US6777011 Final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient, e.g., a cheeseburger. |
| 08/17/2004 | CA2157270C Pelletized composition, preparation and method therefor and food products containing same |
| 08/12/2004 | WO2004066760A2 Composition |
| 08/12/2004 | WO2004066736A1 Pizza and crust having an irregular edge |
| 08/12/2004 | WO2004040998A3 Food formulations |
| 08/12/2004 | US20040156967 Kneading; controlled stirring; baking; using rice flour |
| 08/12/2004 | US20040156954 pre-cooked dough comprising flour, water, and corn meal dispersed within said dough; and b) filling comprising crispness maintenance agent, wherein said crispness maintenance agent comprises bread crumbs having an average particle size |
| 08/12/2004 | US20040156952 dried cultures that resist inactivation during pasteurization of the food product, produce acid to lower the pH of the product thereby inhibiting the growth of pathogens. |
| 08/11/2004 | EP1444896A2 Automatic breadmaking apparatus and method of making bread |
| 08/11/2004 | EP1443828A1 Stable whipped frostings |
| 08/11/2004 | CN1518904A Thin film semi shell, its prepn. and food contg. such shell |
| 08/11/2004 | CN1518880A Automatic bread maker and bread prodn. method |