| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 02/11/2004 | EP1388287A1 Filled bakery product and method for its production |
| 02/11/2004 | EP1387616A2 Method of preparing a dough with an enzyme |
| 02/11/2004 | CN1473479A Soybean cheese cake and its producing method |
| 02/09/2004 | CA2776864A1 Production of thin, irregular chips with scalloped edges and surface bubbles |
| 02/05/2004 | WO2004010794A1 Mixture of processed soybean comprising individual soybean cells dipsered therein with unsaturated fatty acid, and foods and drinks containing the processed soybean and unsturated fatty acid |
| 02/05/2004 | WO2004010793A1 Coated food product |
| 02/05/2004 | US20040022916 Providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product; especially for supplementing foods with soy protein |
| 02/05/2004 | US20040022905 Frozen cake decorating kit |
| 02/05/2004 | US20040022903 Relatively large-sized hollow confectionery containing an expanded chocolate and having a very light texture. |
| 02/05/2004 | US20040022902 Dough shaped as rolls, balls, patties or baguettes; packaging under a controlled atmosphere, for example or in a deep-frozen state; intended to be baked or simply heated at the time of consumption |
| 02/04/2004 | EP1385383A1 Ready to bake refrigerated dough |
| 02/04/2004 | CN1471831A Plastic sugar/protein composition and food therefrom |
| 02/03/2004 | US6685979 Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom |
| 02/03/2004 | US6684758 Process for producing ice creams and machine for implementing such process |
| 01/29/2004 | WO2004008879A1 Nixtamalized broken maize flour for producing flat maize pancakes and method of obtaining same |
| 01/29/2004 | WO2004008878A1 Barrier layer based on polyol |
| 01/29/2004 | WO2004008868A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/29/2004 | WO2004008864A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/29/2004 | WO2003103403A3 Dough composition and method for making tortillas |
| 01/29/2004 | US20040018291 Provides a high-walled pizza crust made from a par-baked dough base; for "Chicago" style, in which high-walled pizza crust surrounds a substantial amount of cheese, sauce, vegetables, meats and/or other pizza ingredients |
| 01/29/2004 | CA2492454A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/28/2004 | EP1383874A1 Variants of lipoxygenase and their use |
| 01/28/2004 | CN1471360A High energy high protein food product and process for preparing same |
| 01/28/2004 | CN1136007C Lipid metabolism ameliorant |
| 01/27/2004 | US6682765 Inproving shape, density, taste, smell, crunch, color, elasticity, texture and food value |
| 01/22/2004 | WO2004006693A1 Food product comprising protein from oil plant and a method for its manufacture |
| 01/22/2004 | WO2004006690A2 Frozen fruit filled pie production |
| 01/22/2004 | WO2004006681A1 Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
| 01/22/2004 | US20040013782 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/22/2004 | US20040013781 Retains soft texture; comprises flour, salt, microbial inhibitor, gluten, leavening agent, amylase, high fructose corn syrup, shortening, mono-/diglycerides, and water |
| 01/21/2004 | EP1382261A1 Refrigerated extended shelf-life bread products |
| 01/21/2004 | EP1381281A1 Sugar wafer with confectionery filling |
| 01/20/2004 | CA2291152C Shelf-stable complete food pre-mixes |
| 01/15/2004 | WO2004004493A1 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same |
| 01/15/2004 | WO2004004486A1 Pasta compostions |
| 01/15/2004 | WO2004004477A1 Rice flour cakes and process for producing the same |
| 01/15/2004 | US20040009286 Forming balls from mixture of tapioca powder, starch, sugar and sodium hydroxymethyl cellulose |
| 01/15/2004 | US20040009272 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby |
| 01/15/2004 | US20040009267 Comprises inserting individually quickly frozen fruit into pie shell and depositing suspension over said shells, wherein fruit remains during manufacturing; glossy upon baking |
| 01/15/2004 | US20040009266 Colored multi-layer food product and kit |
| 01/15/2004 | US20040009264 Comprises calcium phosphate salts; prepared by direct expansion of rice based dough from a twin screw cooker extruder; instant foods |
| 01/15/2004 | DE20316101U1 Buttons are shaped from a kneaded mass, and baked in an oven, to give lightweight buttons in a wide variety of shapes, sizes and colors |
| 01/14/2004 | CN1468059A Oil/fat composition |
| 01/14/2004 | CN1468058A Solid phase glycerolysis |
| 01/14/2004 | CN1466897A Glutinous rice dumplings and method for making same |
| 01/13/2004 | US6677433 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 01/13/2004 | US6676986 Method of making formed food puree products |
| 01/13/2004 | US6676616 Intraoral stimulating implement |
| 01/08/2004 | WO2004003089A1 Edible inks for ink-jet printing on edible substrates |
| 01/08/2004 | WO2003094621A3 Spaghetti twister and method of making same |
| 01/08/2004 | US20040005391 Sandwich preparation method |
| 01/08/2004 | US20040005387 Method of preparing an improved tortilla sausage wrap |
| 01/08/2004 | DE10226980A1 Verfahren zur Herstellung von tourierten, tiefgekühlten Teiglingen und danach hergestellte Teiglinge Process for the preparation of tourierten, frozen dough and then made dough |
| 01/08/2004 | DE10226203A1 Kondensierte Palatinose und Verfahren zu deren Herstellung Condensed palatinose and processes for their preparation |
| 01/08/2004 | DE10221691A1 Verfahren zur Herstellung einer Teigzubereitung für eine Backware, insbesondere für eine Pizza, sowie eine Teig.. A process for preparing a dough for a baked product, in particular for a pizza, as well as a dough .. |
| 01/08/2004 | DE10209629B3 Backvorprodukt und Verfahren zur Herstellung von Backwaren Backvorprodukt and method for the production of baked goods |
| 01/07/2004 | EP1378173A1 Sealing for foods having liquid fillings |
| 01/07/2004 | EP1378168A1 Alpha-D-glucopyranosyl-1,6-sorbitol comprising dough for foam baked product and process for manufacturing the same |
| 01/07/2004 | EP1378167A1 Baked goods product comprising alpha-D-glucopyranosyl-1,1-mannitol and process for manufacturing the same |
| 01/07/2004 | EP1377181A1 Improved edible compositions for lowering cholesterol |
| 01/07/2004 | EP1377168A1 Dough, products and methods |
| 01/07/2004 | EP1377167A1 Method of extruding bread dough and products thereof |
| 01/07/2004 | EP1377166A2 Method for the production of cereal-flour-based patties |
| 01/07/2004 | CN2596765Y Non sticking mould for food |
| 01/06/2004 | USH2095 Fat substituted and its preparation |
| 01/06/2004 | US6673383 Method for improving the performance of a food product |
| 01/06/2004 | US6673379 Use of non-alkalized cocoa solids in a drink |
| 01/02/2004 | EP1375616A1 Film coating material |
| 01/02/2004 | EP1372402A1 Pocket bread and its manufacturing method for mass production |
| 01/02/2004 | EP0944324B1 Food product having a distinct phase and process and apparatus for producing such a product |
| 12/31/2003 | WO2003070007A3 Method for manufacturing beads containing exogenous soy protein |
| 12/31/2003 | CN2595172Y Automatic thin cake making machine |
| 12/31/2003 | CN1464773A Shortening emulsifier formula system for making cake and method for preparing the same |
| 12/31/2003 | CN1132529C Gettame cake |
| 12/24/2003 | WO2003106472A1 Condensed palatinose and method for producing the same |
| 12/24/2003 | WO2003105601A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 12/24/2003 | WO2003105593A1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
| 12/24/2003 | WO2003105592A1 Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
| 12/24/2003 | CN1463179A Baked products contg. soybean protein and process for producing soybean protein |
| 12/24/2003 | CA2489459A1 Condensed palatinose and method for producing the same |
| 12/23/2003 | US6667065 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 12/18/2003 | WO2003104473A2 Galactosyl isomalt, method for production and use thereof |
| 12/18/2003 | WO2003103404A2 Dough composition and method for making tortillas with sodium phosphate compounds |
| 12/18/2003 | WO2003103403A2 Dough composition and method for making tortillas |
| 12/18/2003 | DE20313602U1 Lye bakery product, and especially a pretzel, contains a rolled printed leaflet wholly encapsulated within the dough, carrying jokes or fortunes, and the like |
| 12/18/2003 | CA2490037A1 Galactosyl isomalt, a method for producing it and its use |
| 12/17/2003 | EP1371292A1 Agent for improving dough suitable for making bread and doughnuts |
| 12/16/2003 | US6663909 For replacing chlorinated (bleached) flour or whole egg and chlorinated or untreated flour in baked goods |
| 12/16/2003 | US6663904 Steam or hot water step combined with application of browning agent prior to baking, and methyl-cellulose top coat is applied followed by application of enrobed salt; eliminates need for caustic bath, preservatives can be added to dough |
| 12/11/2003 | US20030228408 Bread equivalents and methods of making the same |
| 12/11/2003 | US20030228397 Non-frozen comestible kit |
| 12/10/2003 | EP1369043A1 Process for preparing beads as food additive and use thereof |
| 12/10/2003 | EP1367906A1 Process for the preparation of a foamed product and products obtainable by this process |
| 12/10/2003 | CN1460416A Glutinous corn sagima and its production method |
| 12/09/2003 | US6660314 Low water activity flavored filling for baked flour based products |
| 12/09/2003 | CA2182602C Improved breading crumbs |
| 12/04/2003 | WO2003099020A1 Method of producing a folded-dough food product, industrial chain used for same and product thus obtained |
| 12/04/2003 | WO2003099019A1 Dough-based support, in particular for a pizza |
| 12/04/2003 | WO2003099017A1 Pre-dough concentrate for yeast-raised baked goods |
| 12/04/2003 | DE20314608U1 Farinaceous product includes colored and/or aromatic flours and other additives, and/or natural and/or synthetic color and/or aroma substances compatible with food regulations |