| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 09/30/2003 | US6627862 Packing article, particularly for pre-baked and frozen dough products |
| 09/30/2003 | US6627242 Gel-containing; crispness |
| 09/30/2003 | US6627238 Browning composition |
| 09/25/2003 | WO2003077660A1 Partially thermal treated dough intermediate and method of making |
| 09/25/2003 | US20030181401 Suppressing the high level of a blood glucose, treating diabetes by administering a mixture containing galactose, acetylneuraminic acid; Type II diabetes mellitus |
| 09/25/2003 | US20030180417 Forming solid fat from glycerol, glyceride and lecithin in presence of lipase |
| 09/24/2003 | EP1345496A2 Liquid yeast compositions |
| 09/23/2003 | US6623777 Inserting a cooked meat into dough of wheat flour, yeast, rice koji and vitamin C |
| 09/18/2003 | WO2003075665A2 Method of manufacturing of food products from cooked dough, especially pierogi |
| 09/18/2003 | US20030175386 Partially thermal treated dough intermediate and method of making |
| 09/17/2003 | EP1098568B1 Novel dough compositions for the preparation of baked products |
| 09/17/2003 | EP0967881B1 Wafer product |
| 09/17/2003 | CN1443040A Cooked food products containing active yeast and method for preparing same |
| 09/17/2003 | CN1442065A Marine organism candy and biscuit |
| 09/16/2003 | US6620450 Preservation of baked goods |
| 09/16/2003 | US6620445 Potassium bisulfate is added in an amount effective to enhance the flavor of the beverage |
| 09/11/2003 | US20030170355 Inhibit migration of fat; barrier layer comprises fat and is in powder form. |
| 09/11/2003 | US20030170349 Cooked meat patty and a layer of ice cream placed between the pair of bread pieces |
| 09/10/2003 | EP1342416A1 Process for the preparation and/or the conservation of swollen bruised grains, whole grains or cereal germs in sourdough and/or predough |
| 09/10/2003 | EP0924988B1 Ready-to-use cookie dough |
| 09/10/2003 | CN1120670C Novel use of native gellan gum |
| 09/09/2003 | US6616961 Egg concentrate product and methods for making and utilizing the same |
| 09/09/2003 | US6616958 Method of making and using an edible film for decorating foodstuffs |
| 09/09/2003 | US6616957 Method of stabilizing graham flour, and cracker produced from said flour |
| 09/04/2003 | WO2003071879A1 Browning agent |
| 09/04/2003 | WO2003047354B1 Method for preparing cake batter |
| 09/04/2003 | US20030165604 In fats, oils; plant extracts |
| 09/04/2003 | US20030165593 Cooking; removal exterior shell; contacting corn with enzyme |
| 09/03/2003 | EP1340501A1 Beautifying foods and drinks and peroral beautifying preparations |
| 09/03/2003 | EP1339291A2 Extruded ice biscuit and composite forzen confections |
| 09/03/2003 | EP1142479A4 Method for producing cereal bread |
| 09/03/2003 | EP1032381B1 Naringin and naringenin as preventive or treating agent for hepatic diseases |
| 09/03/2003 | EP0758198B1 Non-separable starch-oil compositions |
| 09/03/2003 | CN1439275A Production of fragrant granular crisps |
| 09/03/2003 | CN1119934C Not easy to become hard type pancake and its making method |
| 09/02/2003 | US6613373 Enzyme-resistant starch for reduced-calorie flour replacer |
| 09/02/2003 | US6613372 Wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass of similar viscosity as the first flow, which second flow liquefies under corresponding second |
| 08/28/2003 | WO2003070007A2 Method for manufacturing beads containing exogenous soy protein |
| 08/28/2003 | WO2003070006A1 Bread comprising soy protein |
| 08/28/2003 | US20030162893 Low-temperature, high speed reaction of a diacetylated tartaric acid anhydride melt and a melt of partial glycerides comprising 60-99% monoglycerides; emulsifier, dough conditioner for flour and yeast-leavened bakery goods |
| 08/28/2003 | US20030162726 Sugar-free products with improved characteristics |
| 08/28/2003 | US20030161913 A reinforced, releasable film adhered to a food substrate; for baked goods, food processing |
| 08/28/2003 | US20030161861 Use of a cereal product for improving cognitive performance and mental well-being in a person, particularly in a child and an adolescent |
| 08/27/2003 | EP1130971B1 Apparatus and process for the production of a sandwich |
| 08/27/2003 | EP0999751B1 Machine for forming cones |
| 08/27/2003 | CN1437856A Active-calcium carotene serial bisuit and preparation method thereof |
| 08/26/2003 | US6610347 Cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein isolate) in an evaporator to produce a slurry of cross- linked matrices of protein, adding dietary fiber to the |
| 08/21/2003 | WO2003067992A1 Dough, products and methods |
| 08/21/2003 | US20030159172 High linolenic acid flax |
| 08/21/2003 | US20030157222 Freezer to oven biscuit swirl |
| 08/21/2003 | US20030157138 Pharmaceutical or cosmetic carrier or composition for topical application onto skin and/or mucosal membranes; treatment of skin diseases or disorders including eczema, psoriasis and dermatitis |
| 08/21/2003 | US20030155682 Method and apparatus for producing biodegradable, recessed molded receptacles |
| 08/21/2003 | CA2443917A1 Dough, products and methods |
| 08/20/2003 | EP1336342A1 Process for producing ball-shape food |
| 08/20/2003 | EP1336339A1 Semi-finished bakery product with a filling comprising bacon and onions and process for its preparation as snack |
| 08/20/2003 | CN1437449A Physiologically active agents containing vicinal dithioglycols and use therof in various branches of economy |
| 08/19/2003 | US6607770 Process for the manufacture of dry baked products |
| 08/19/2003 | US6607763 Leavened dough extrusion |
| 08/14/2003 | WO2003065814A1 Method of extruding bread dough and products thereof |
| 08/14/2003 | US20030152667 Dough, products and methods |
| 08/13/2003 | CN1117520C Glaze for dough products |
| 08/12/2003 | US6605309 Mixtures containing a fatty acid glyceride |
| 08/07/2003 | WO2003064576A2 High linolenic acid flax |
| 08/07/2003 | WO2003063620A2 Moisture resistant barrier |
| 08/07/2003 | WO2003063596A1 Process for producing fermented bread comprising rice flour as the main component |
| 08/07/2003 | WO2002043498A8 Methods and apparatus for manufacturing foodstuffs |
| 08/07/2003 | US20030150010 Comprises nucleotide sequences coding thioredoxin h protein for improving baking quality of cereal flour; neutralization of venomons; food processing |
| 08/07/2003 | US20030147998 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 |
| 08/06/2003 | EP1332759A1 Pharmaceutical and nutritional compositions containing a di- or oligosaccharide as insulin secretion promoter |
| 08/06/2003 | EP1331951A2 Orally ingestible baked radiopaque product for testing for dysphagia |
| 07/31/2003 | WO2003061406A1 Novel fruit fillings, methods for their manufacture and their use in nutritional products |
| 07/31/2003 | WO2003061397A1 Fat composition |
| 07/31/2003 | WO2003022061A3 Method for making a ready-to-cook pastry for bakery products |
| 07/31/2003 | US20030143285 For therapy andprophylaxis of disease-like conditions caused by extreme body fluid discharge |
| 07/31/2003 | US20030143284 Food product comprising a high level of natural anti-secretory protein |
| 07/31/2003 | CA2472677A1 Novel fruit fillings, methods for their manufacture and their use in nutritional products |
| 07/30/2003 | CN1115967C High energy biscuit and its production process |
| 07/29/2003 | US6599553 Dry drink mix and chocolate flavored drink made therefrom |
| 07/29/2003 | US6599550 Low temperature cooking cereal-based products |
| 07/29/2003 | US6599545 Fixings inserted into continuous enclosed cavity formed in bread bun; nonmessy |
| 07/24/2003 | WO2003059084A1 Methods and products produced thereby to stabilize multi-layer food products |
| 07/24/2003 | US20030138543 Food product supplemented with proteoglycan precursors |
| 07/24/2003 | US20030138525 Crustless sandwich with cheese filling which can be reconstituted by a short microwave cycle |
| 07/24/2003 | US20030138522 Process of forming a refrigerated dough |
| 07/23/2003 | EP1329164A1 Oily paste which contains herbs |
| 07/23/2003 | EP1328158A1 Method for producing a dough-based product |
| 07/23/2003 | EP1328157A2 Food product with enhanced crispiness |
| 07/23/2003 | EP1161155B1 Ingredients for expanded foods |
| 07/23/2003 | EP0920256B1 Flexible partially cooked dough composition |
| 07/23/2003 | CN1430907A Birthday cakes with eight treasures and its preparing method |
| 07/23/2003 | CN1430901A Green corn fried dumpling |
| 07/23/2003 | CN1430900A Potato biscuit and its preparing method |
| 07/17/2003 | WO2003056926A1 Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same |
| 07/17/2003 | US20030135878 Transgenic plants with elevated thioredoxin levels |
| 07/17/2003 | US20030134825 Food product supplemented with proteoglycan precursors |
| 07/17/2003 | US20030134023 High protein, low carbohydrate dough and bread products, and method for making same |
| 07/17/2003 | US20030134016 Laminated pizza crust |
| 07/17/2003 | US20030134011 Hermetically sealed, precooked, crustless, toasted cheese sandwiches |
| 07/17/2003 | US20030134009 Edible support replaces wooden ice cream pop sticks |
| 07/16/2003 | CN1430474A Tryptophan source from plants and uses therefor |