Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 13 - Finished or partly finished bakery products
Patents for A21D 13 - Finished or partly finished bakery products (13,430)
07/2003
07/10/2003WO2003055317A1 Cone
07/10/2003US20030129291 Systems and methods of enhancing consumable products
07/10/2003US20030129280 Edible homogenous supports for comestibles with optional, edible mess guards and drip guards
07/10/2003CA2472015A1 Cone
07/09/2003EP1209979A4 A process for making a baked cup shaped food product
07/09/2003CN1428086A Health-care luscious short cake
07/09/2003CN1113610C Sugar sandwich wafers
07/08/2003US6589584 Food ingredient
07/08/2003US6589582 Method for production of baked, fried or steamed goods
07/03/2003WO2003011204A3 Drug delivery systems
07/03/2003US20030124228 Coating agent and coated powder
07/03/2003US20030124227 Pastry retains its integrity without becoming soggy or unduly moist, and without discoloration by the filling.
07/02/2003EP1323347A1 Cone
06/2003
06/27/2003CA2366181A1 Toaster pastry
06/26/2003WO2003051128A1 Method for cooking or heating or thawing and/or packaging a food product
06/25/2003CN2557488Y Automatic food dishing distributor
06/25/2003CN1426278A Method for producing small basket paozu suitable for cooking by high frequency heating
06/25/2003CN1425307A Polyporus lucidus healthy moon cake and its producing method
06/25/2003CN1112107C Starch biscuits
06/24/2003US6582747 Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids
06/24/2003US6582742 Mounting an edible web to a carrier, placing ona copy glass of a photocopy machine, reproducing the image on the copy glass onto the edible web as it passes along the copy path
06/19/2003WO2003049545A1 High protein, low carbohydrate dough and bread products, and method for making same
06/19/2003WO2003049544A1 Flowable solids dispensing apparatus and method of use
06/19/2003WO2003011205A3 Encapsulation products for controlled or extended release
06/19/2003US20030113434 Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived utilizing such
06/19/2003US20030113426 Puff pastry biscuit for refrigerated or frozen food product
06/19/2003US20030113420 Placed on a vibrating trough and dispensed to an article on the moving conveyor through a slot in the trough; depositing flowable solid flavor crystals, salts, or seasonings onto oven cooked, fried, and/or raw food products.
06/19/2003CA2469504A1 High protein, low carbohydrate dough and bread products, and method for making same
06/18/2003EP1117301B1 Method for producing a waffle product and arrangement for carrying out this method
06/18/2003CN1111357C Food products having enhanced cocoa polyphenol content and processes for producing same
06/17/2003US6579554 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
06/17/2003US6579547 Comprising at least one strain of a low temperature inactive yeast and one or more sugars fermentable by the yeast; storage stability
06/17/2003CA2243182C Ready-to-bake parproofed laminated doughs
06/12/2003WO2003047354A1 Method for preparing cake batter
06/12/2003WO2003015525A3 Ready to bake dough with shaped, coextruded filling and method of making same
06/11/2003CN1423524A Process of forming a refrigerated dough
06/11/2003CN1422532A Apparatus for roll-shape maize cake by puffed maize small dough
06/11/2003CN1111009C Multi-taste nutritive pie series and its preparing method
06/11/2003CA2365187A1 Edible wishbone
06/05/2003WO2003046155A1 Ϝ-glutamylcysteine-producing yeast
06/05/2003WO2003045155A1 Production method for 'sweet pizza'
06/05/2003WO2003045154A1 Nixtamalized corn and products obtained from same
06/05/2003WO2003037105A8 Low glycemic index bread
06/05/2003US20030103931 Crosslinked polylysine
06/05/2003DE20301082U1 White-bread product is based on a dough which, in addition to wheat flour, contains specified amounts of malt flour, salt with an iodine content, water, yeast and fresh farm milk
06/05/2003CA2468277A1 Nixtamalized corn and products obtained from same
06/04/2003EP1316615A1 Use of converted low-viscosity, high solids starch in foods
06/04/2003EP1316256A1 Bakery food product of the snack type and method for its production
06/04/2003EP1171472B1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
06/04/2003CN1421159A Ligong orange peel moon cake
06/04/2003CN1421141A Sandwich bean milk pie and its making process
06/03/2003CA2258934C Printed decorations for pastry
05/2003
05/30/2003WO2003043435A1 Stable whipped frostings
05/30/2003WO2003043427A1 Pie/cream puff
05/30/2003WO2003043426A1 Structure of dough for outer shell skin of pie cream puff
05/30/2003WO2002096207A3 Packed bread snack
05/30/2003WO2002094123A3 Method of preparing a dought with an enzime
05/30/2003CA2791786A1 Stable whipped frostings
05/30/2003CA2464524A1 Stable whipped frostings
05/29/2003US20030099754 Production method for fried foods
05/29/2003US20030099749 Rising crust manufacturing apparatus
05/29/2003US20030099747 Thickened oil compositions of edible oil
05/29/2003US20030099744 Use of converted low-viscosity, high solids starch in foods
05/29/2003CA2364143A1 Rising crust manufacturing apparatus
05/28/2003CN1419831A Pulmonary tuberculosis preventing and treating biscuit
05/28/2003CN1419830A Steamed cake
05/27/2003US6569485 Pourable dessert liquid product
05/22/2003US20030096041 Deep-frozen dietetic cake
05/22/2003US20030096039 Easily cooked; no contact between consumer and the filling during preparation and consumption
05/22/2003US20030096001 Encapsulation products and method of controlled release of fluoxetine or mesalamine
05/21/2003EP1154695A4 Betaine and bakery products
05/21/2003CN1418553A Active calcium series bread, and its prodn. method
05/21/2003CN1418552A Active calcium contained pastry Jiangmitao, and its production method
05/21/2003CN1418551A Active calcium series cracker, and its prodn. method
05/21/2003CN1108758C Heat-stable high-amylopectin starch
05/20/2003US6565909 Low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separion
05/15/2003WO2003040351A1 A novel non-antibiotic strategy against ogip infections based on an activated cereal product or ferric quinate
05/15/2003US20030091715 Baking paste; pressurization; depressurization; foaming in oven using steam
05/15/2003US20030091707 Mixture of flavor, food oil and humectant
05/15/2003US20030091699 Crustless sanwich; sealed bread layer containing filling
05/15/2003US20030091698 Novel food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
05/15/2003DE20304477U1 Cup-shaped bread fast-food form has crusted inner face
05/14/2003EP1309246A1 Mineral-enhanced bakery products
05/14/2003EP1162875B1 Plants transformed with thioredoxin
05/14/2003CN1108106C Method of making chocolate cake
05/13/2003US6562866 A method for treating or preventing an elevated blood lipid level-related disease in a mammal, which comprises administering thereto an effective amount of rutin, quercetin or a mixture thereof.
05/13/2003US6562392 Hard caramel product
05/13/2003US6562389 Method of making bread from dough and cutting means for use therewith
05/13/2003US6562385 Food product with flavoring and method for producing the same
05/08/2003WO2003037105A1 Low glycemic index bread
05/08/2003WO2003037095A1 Non-lauric, non-trans, non-temper fat compositions
05/08/2003US20030087019 Method for preparing an oat product and a foodstuff enriched in the content of beta-glucan
05/08/2003CA2465083A1 Non-lauric, non-trans, non-temper fat compositions
05/08/2003CA2454394A1 Low glycemic index bread
05/07/2003EP1307107A2 Oil/fat composition
05/07/2003EP1307105A2 Method for obtaining an aerated food product and resulting product
05/07/2003CN1416324A Foods having laminated structure and foods for packing
05/07/2003CN1107455C Cream-based food compsn. and process for producing same
05/06/2003US6558714 Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis
05/06/2003US6558713 Extracting fat from cocoa beans and/or processing cocoa beans to yield a cocoa component having a conserved level of polyphenols, in particular procyanidins.
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