| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 04/13/2004 | CA2140552C Pre-baked microwaveable pastry systems |
| 04/09/2004 | CA2444813A1 Shaped cookie intermediates having interior designs |
| 04/09/2004 | CA2444792A1 Packaged cookie intermediates with integral designs |
| 04/08/2004 | WO2004028281A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 04/08/2004 | WO2004012513A3 Food base for fritters, method for the production thereof, and uses thereof |
| 04/08/2004 | WO2003104473A8 Galactosyl isomalt, method for production and use thereof |
| 04/08/2004 | US20040067295 Dough for foam type baked product and method for making the baked product |
| 04/08/2004 | DE202004002242U1 Nutritional material comprises ground grain granules that contain starch, which are extruded as a paste |
| 04/07/2004 | CN1486616A Serial moon cake with dried orange peel flavor and its making process |
| 04/07/2004 | CN1486615A Making process and product of nutritive vegetable food |
| 04/06/2004 | US6716462 Nutritionally balanced traditional snack foods |
| 04/01/2004 | WO2003097825A3 Novel phospholipases and uses thereof |
| 04/01/2004 | WO2003085522A3 Reconfigurable control system based on hardware implementation of petri graphs |
| 04/01/2004 | US20040062837 Crosslinked starch overcoatings; surface texture |
| 04/01/2004 | DE10243489A1 Method for making snack comprises grilling filling and partially enclosing it in pre-backed roll or baguette, product then being quick-frozen or deep-frozen and can be thawed and reheated |
| 03/31/2004 | EP1402790A2 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 03/31/2004 | EP1402781A1 Coated organic acid preparations for preserving bakery products |
| 03/31/2004 | EP1401292A1 Baked goods having extended shelf life |
| 03/31/2004 | CN1485420A Two kinds of cactus wine and two kinds of cactus cake and making method thereof |
| 03/30/2004 | US6713103 Protein free non-tacky egg wash substitute |
| 03/30/2004 | US6713102 Sugar wafers |
| 03/30/2004 | US6713100 Confectionery product comprising vegetables solids |
| 03/30/2004 | US6713099 Masa based food products modified with an enzyme or a reducing agent |
| 03/30/2004 | CA2258133C A method for manufacturing shaped wafers, an intermediate product and a wafer obtained by this method, and an associated mould |
| 03/25/2004 | WO2004023894A1 Use of low-glycemic sweeteners in food and beverage compositions |
| 03/25/2004 | WO2004023892A1 Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn |
| 03/25/2004 | WO2004023890A1 Food items based on starch networks |
| 03/25/2004 | WO2004023880A1 Bread utilizing vegetables for their nutritional value and method for making |
| 03/25/2004 | WO2004023879A1 Use of family 8 enzymes with xylanolytic activity in baking |
| 03/25/2004 | US20040058048 Dough composition and method for making tortillas with sodium phosphate compounds |
| 03/25/2004 | US20040058047 Baked goods product and process for manufacturing the same |
| 03/25/2004 | US20040058022 Method for producing fat and /or solids from beans and compositions containing polyphenols |
| 03/24/2004 | EP1400175A1 Impregnated and laminated oily cake and process for producing the same |
| 03/24/2004 | EP1399025A1 Use of a chicory flour for preparation of a food dough |
| 03/24/2004 | EP1113726B1 Use of neohesperidin dihydrochalcone for the manufacture of a medicament for preventing or treating elevated blood lipid level-related diseases |
| 03/24/2004 | CN1142716C Sandwich for clough or pulled dough and roasted food with said sandwish |
| 03/23/2004 | CA2147489C Quick-setting sandwich biscuit cream fillings |
| 03/18/2004 | WO2004022642A1 Cyclodextrin particle |
| 03/18/2004 | WO2003075665A3 Method of manufacturing of food products from cooked dough, especially pierogi |
| 03/18/2004 | WO2003064576A8 High linolenic acid flax |
| 03/18/2004 | US20040052924 Functional cereals |
| 03/18/2004 | US20040052916 Bread utilizing vegetables for their nutritional value and method for making |
| 03/18/2004 | US20040052915 Mixing a mixtures of sucrose and a syrup or syrup solids comprising a sugar and a sugar alcohol, which having been reacted with a glucansucrase enzyme; producing healthy drinks with high fructose, artificial sweeteners |
| 03/18/2004 | US20040052909 Food product which includes an air-tight case of edible material with a moist filling |
| 03/18/2004 | US20040052908 A baked goods contains vertical laminated multi-fat layers, during baking, expanding in horizontal direction; dough is made of flour, leavening agent, fats and water, a puff bread products, taste |
| 03/18/2004 | US20040052907 Vertically oriented laminated dough product |
| 03/18/2004 | DE10240698A1 Cyclodextrinpartikel Cyclodextrin particles |
| 03/18/2004 | CA2405375A1 Tender laminated biscuits |
| 03/17/2004 | EP1397046A2 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| 03/17/2004 | EP1250051B1 Low water activity flavoured filling for baked flour based products |
| 03/17/2004 | EP1079700B1 Fried food and shortening |
| 03/17/2004 | CN1482863A Highly nutritious baked products |
| 03/17/2004 | CN1481693A Refection steamed long life peach series products and method for preparation thereof |
| 03/17/2004 | CN1481692A Refection Chinese zodiac steamed long life peach series products and the method for preparation thereof |
| 03/17/2004 | CN1141879C Sugar-free yolk saqima and its preparing process |
| 03/16/2004 | US6706305 Low glycemic index bread |
| 03/16/2004 | CA2153764C Thermostable edible composition having ultra-low water activity |
| 03/11/2004 | WO2004019701A1 Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla |
| 03/11/2004 | WO2004019700A1 Continuous production of an instant corn flour for arepa and tortilla, using an enzymatic precooking |
| 03/11/2004 | US20040047963 For use in doughs and cookies |
| 03/11/2004 | US20040047962 Highly nutritious baked products |
| 03/11/2004 | US20040047961 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| 03/11/2004 | US20040047959 Mixing flour with water and other ingredients to make dough for cookies, pressing dough to a piece before spreading on inner curving of a mold in the shape of half-egg; placing mold in an oven and heating; combining two pieces with fluid glue |
| 03/11/2004 | US20040047950 Baked toastable freezer stable |
| 03/10/2004 | EP1395120A1 Flour/starch blend for preparing stuffed rolls wrappers |
| 03/10/2004 | EP1395119A1 Method for preparing a yellow pastry cake |
| 03/10/2004 | CN1481217A Liquid yeast compsns |
| 03/09/2004 | US6703063 Sweet jellied paste, method of manufacturing the same, and cake using the same |
| 03/04/2004 | WO2004018217A1 Guide unit for positioning trays in edible ink printer |
| 03/04/2004 | US20040043129 Mixture of peanut butter, peanut oil and peanut flour |
| 03/04/2004 | US20040043109 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 03/03/2004 | EP1393631A1 Crunchy wafer product |
| 03/03/2004 | EP0652714B1 Process for preparing soft centers in food products |
| 03/03/2004 | CN2604881Y Moon cake hand mould |
| 03/03/2004 | CN1478400A Soymilk stuffing bread and its preparation method |
| 03/03/2004 | CN1140182C Coca components, edible products having enhanced polyphenol content, methods of making same and medical us |
| 02/26/2004 | WO2004016116A1 Snack having a soft edible layer and method of making |
| 02/26/2004 | WO2004016103A1 Method of making a shelf stable edible snack having an outer dough layer |
| 02/26/2004 | WO2004016101A2 Compositions comprising dietary fat complexer and methods for their use |
| 02/26/2004 | US20040037937 Edible product of which at least part is formed by a network of pasta, wherein the network containing at least two parallel filamentous pasta elements under an angle of 5-90 degrees to at least two other parallel filamentous pasta elements |
| 02/26/2004 | DE20318941U1 Baked dish is made of leavened dough topped with spaetzle pieces and fried onions, and is finally covered with a layer of a dairy product |
| 02/26/2004 | CA2677430A1 Compositions comprising dietary fat complexer and methods for their use |
| 02/26/2004 | CA2495239A1 Snack having a soft edible layer and method of making |
| 02/26/2004 | CA2495224A1 Method of making a shelf stable edible snack having an outer dough layer |
| 02/25/2004 | EP1389921A1 Canola protein isolate functionality i |
| 02/25/2004 | EP1389917A1 Food product |
| 02/25/2004 | EP1389913A2 Packed bread snack |
| 02/25/2004 | CN1477962A Beautifying foods and drinks and peroral beautifying preparations |
| 02/25/2004 | CN1476776A Preparation process of new-type fast food hamburg |
| 02/19/2004 | WO2003104473A3 Galactosyl isomalt, method for production and use thereof |
| 02/19/2004 | US20040033300 Comprises an alginic acid ester; are not crushed, bent or broken when sliced or cut while fresh and still containing heat and water vapor after baking or frying. |
| 02/19/2004 | US20040033291 Starter concentrate for yeast-leavened baked goods |
| 02/17/2004 | US6692779 Microorganisms release acid by-products into said food product, inhibit the growth of harmful microorganisms |
| 02/12/2004 | WO2004012534A1 Encapsulated crystalline lactic acid |
| 02/12/2004 | WO2004012513A2 Food base for fritters, method for the production thereof, and uses thereof |
| 02/12/2004 | WO2004012511A2 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 02/12/2004 | US20040029225 Lipoxygenase |
| 02/12/2004 | US20040028791 Mixture; composite flavor |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/12/2004 | DE20311119U1 Fairy-tale house consists of fully finished baker's products which are accommodated in a safe packaging unit suitable for long-term storage, and can be simply and creatively assembled |