| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
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| 05/06/2003 | CA2294729C Suspension for adding a controlled amount of ingredient to a food product |
| 05/02/2003 | EP1304925A2 Solid phase glycerolysis |
| 05/02/2003 | EP1113725B1 Encapsulated odiferous substances and/or aromas with special releasing characteristics |
| 05/02/2003 | EP0966200B1 Glaze for dough products |
| 05/02/2003 | EP0883348B1 Method of making bread from dough |
| 05/01/2003 | WO2003035513A1 Food product packaging |
| 05/01/2003 | WO2003034826A1 Improved dough product and method for making same |
| 05/01/2003 | US20030082287 Bread containing fiber |
| 05/01/2003 | US20030082274 Dough product and method for making same |
| 05/01/2003 | US20030082272 Process for preparing beads as food additive |
| 04/30/2003 | CN1414834A Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 04/30/2003 | CN1413492A Polyvitamine Lily cake containing polished round-grained rice, and its making method |
| 04/30/2003 | CN1413491A Polyvitamine polished round-grained rice cake and its making method |
| 04/30/2003 | CN1106795C Enhanced nutrient flour and method for producing products therefrom |
| 04/29/2003 | US6555146 Sugar-free foodstuff products |
| 04/29/2003 | US6555145 Alternate encapsulation process and products produced therefrom |
| 04/29/2003 | US6555116 Hypo-allergenic pollen protein that has been treated with thioredoxin, nicotinamide adenine dinucleotide phosphate-thioredoxin reductase (NTR) and reduced nicotinamide adenine dinucleotide phosphate (NADPH). |
| 04/29/2003 | CA2275929C Aqueous suspension composition and water-dispersible dry composition |
| 04/24/2003 | US20030077371 Heat resistant gel |
| 04/24/2003 | US20030077370 Athlete booster snack |
| 04/24/2003 | US20030077361 Prebaking coating with sugar |
| 04/23/2003 | EP1164854B1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained. |
| 04/23/2003 | EP0994652A4 Preservation of baked goods |
| 04/23/2003 | EP0948265B1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof |
| 04/23/2003 | EP0750848B1 Modifier and modifier composition for protein-containing substance |
| 04/23/2003 | CN1411730A 蛋糕糊充填机器 Cake batter filling machine |
| 04/23/2003 | CN1106153C Conical food article and process for making same |
| 04/17/2003 | US20030072862 Baked goods having shelf-life of about 35 days |
| 04/17/2003 | US20030072848 Coated biscuit product |
| 04/17/2003 | US20030072847 Edible supports for non-frozen comestibles including methods of making and decorating |
| 04/17/2003 | DE10206577C1 Semi-finished filled roll, used for making baked snack, has lower dough shell, chilled filling of steamed seasoned mixture of chopped onion, bacon dice, eggs and low fat quark and dough shell with numerous small holes |
| 04/16/2003 | EP1301081A1 Cooked food products containing active yeast and method for preparing same |
| 04/16/2003 | CN1411340A Method and installation for making flour from ozone-treated grains |
| 04/16/2003 | CN1409972A Xinhui dried orange peel cake and its production method |
| 04/16/2003 | CN1105780C Method for preparing poly dispersed saccharide composition and resulting poly dispersed saccharide composition |
| 04/15/2003 | US6546847 Device for producing pizza |
| 04/10/2003 | WO2003009693A3 Egg concentrate product and methods for making and utilizing the same |
| 04/10/2003 | WO2003009691A9 Reheatable product and method |
| 04/10/2003 | US20030068427 Material for making biodegradable mouldings from bran and method thereof |
| 04/10/2003 | US20030068419 Food bar compositions |
| 04/09/2003 | CN2543355Y Cutter for stuffing food preparation machine |
| 04/09/2003 | CN1105138C Aqueous suspension composition its preparing process and water dispersible dry composition |
| 04/08/2003 | US6544568 Symbiotic functional food containing lactic acid bacteria |
| 04/03/2003 | WO2003026441A1 Foaming oil-in-water type emulsions and process for producing the same |
| 04/03/2003 | WO2003026440A1 Masa flavored cereal germ and a process for making same |
| 04/03/2003 | US20030064136 Can be stored for long periods of time without a central filling from leaking outwardly |
| 04/03/2003 | CA2460810A1 Masa flavored cereal germ and a process for making same |
| 04/02/2003 | EP1297752A1 Production method for fried foods |
| 04/02/2003 | EP1297750A1 Hollow cakes containing puffed chocolate and process for producing the same |
| 04/02/2003 | CN1407858A Material for making biodegradable mouldings from bran and method thereof |
| 03/27/2003 | WO2003024253A1 Moisture-barrier edible coating layer for foods |
| 03/27/2003 | WO2003024246A1 Compositions for appetite control and related methods |
| 03/27/2003 | WO2003024242A1 Enzymatic treatment of starchy food products for shortening the tempering step |
| 03/27/2003 | WO2003024231A2 Extended shelf life bakery composition and bakery products |
| 03/27/2003 | US20030059516 Masa flavored cereal germ and a process for making same |
| 03/27/2003 | US20030059496 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 03/27/2003 | US20030059495 Compositions for appetite control and related methods |
| 03/27/2003 | CA2460537A1 Compositions for appetite control and related methods |
| 03/26/2003 | EP1295528A2 Filled biscuit and production procedure thereof |
| 03/25/2003 | US6537602 Chocolate compositions and utilization thereof |
| 03/25/2003 | US6537599 Method for making bakery goods and bakery goods prepared thereby |
| 03/25/2003 | US6537588 Food-induced antisecretory proteins in egg yolk |
| 03/20/2003 | WO2003022061A2 Method for making a ready-to-cook pastry for bakery products |
| 03/20/2003 | WO2003022060A1 Self-rising sheeted dough |
| 03/20/2003 | WO2003022059A2 Raw dough or baked product in the form of a pizza slice |
| 03/20/2003 | US20030054089 Tasty, convenient, nutritionally balanced food compositions |
| 03/20/2003 | US20030054082 Oil or fat composition |
| 03/20/2003 | US20030054080 Mixture containing inulin; sugar replacement |
| 03/20/2003 | CA2460583A1 Raw dough or baked product in the form of a pizza slice |
| 03/19/2003 | EP0874551B1 Ready-to-bake parproofed laminated doughs |
| 03/19/2003 | CN1403002A Walnut shortbread with fruit and vegetable and its production process |
| 03/13/2003 | WO2003020043A1 Dough extrusions for producing baked products having multiple textures |
| 03/13/2003 | WO2003000059A3 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| 03/13/2003 | WO2002058739A3 Orally ingestible baked radiopaque product for testing for dysphagia |
| 03/13/2003 | US20030049359 Self-rising sheeted dough |
| 03/13/2003 | US20030049353 Pizza; enclosing filler |
| 03/13/2003 | DE20217002U1 Appliance to fill a bread roll with a sausage, and the like, has holding arms to support the sausage with injection channels to deliver an additional foodstuff into the roll |
| 03/12/2003 | EP1289371A1 Deep-frozen dietetic cake |
| 03/12/2003 | EP1289370A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 03/12/2003 | EP1199942B1 Highly nutritious cereal based food |
| 03/12/2003 | EP0941665B1 Process for the production of composite fatty confectionery |
| 03/12/2003 | CN2539403Y 食品模具 Food Mold |
| 03/12/2003 | CN1401252A Local flavour fermented bread and making process thereof |
| 03/12/2003 | CN1401251A Cake with music and rotary candles |
| 03/12/2003 | CN1401250A Nutrient peanut cracker contg. rich amino acids and preparing method thereof |
| 03/12/2003 | CN1401249A Nutrient sesame cracker contg. rich amino acids and preparing method thereof |
| 03/06/2003 | US20030044493 Made by forming a production unit comprising unbaked edible material surrounding a fugitive center composition such as dry ice and baking the unit, which forms an interior space for food |
| 03/06/2003 | US20030044489 Ready-to-use dough product formed of two or more doughs having different properties after baking, for example, one of the doughs may be crispy and the other chewy (brownie and cookie doughs) |
| 03/06/2003 | US20030044488 Snack/convenience foods and the like having external and/or internal coating compositions |
| 03/06/2003 | US20030044487 Ready-to-use dough product formed of two or more doughs having different properties after baking, for example, one of the doughs may be crispy and the other chewy (brownie and cookie doughs) |
| 03/05/2003 | EP1287748A1 Gellable, shelf-stable liquid food based on starch, cellulose derivative and heat-reversible hydrocolloid |
| 03/05/2003 | EP1287743A2 Glazed baking products |
| 03/05/2003 | EP1286596A1 A filled snack having a wafer outer envelope, a method and an apparatus for the production thereof. |
| 03/05/2003 | EP1286595A1 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
| 03/05/2003 | CN2538741Y Cake turning-over device |
| 03/05/2003 | CN1399889A Production method of shortened pepper |
| 03/04/2003 | US6528104 A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a |
| 03/04/2003 | US6526874 Apparatus for making pizza |
| 02/28/2003 | CA2357514A1 Sealed compound crust sandwich and manufacturing method |
| 02/27/2003 | WO2003015525A2 Ready to bake dough with shaped, coextruded filling and method of making same |