| Patents for A21D 13 - Finished or partly finished bakery products (13,430) |
|---|
| 02/27/2003 | WO2002060262A3 Conditioner for bread |
| 02/27/2003 | US20030037684 Method and installation for making flour from ozone-treated grains |
| 02/26/2003 | CN2537227Y Moon cake |
| 02/26/2003 | CN1398526A Chlorophyta tortoise-calcium biscuit and its production process |
| 02/20/2003 | WO2003013550A1 Micronutrient phosphates as dietary and health supplements |
| 02/20/2003 | WO2003013271A1 Food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase |
| 02/20/2003 | WO2003013260A1 Biscuit for frozen confectionery |
| 02/20/2003 | WO2002082909A3 Method for the production of cereal-flour-based patties |
| 02/20/2003 | US20030035876 Instant baked goods from dough surrounding the filling which is sized and configured to be shorter in distance vertically from the bottom to the top than horizontally between the side portions; cookies; muffins; refrigeration; frozen foods |
| 02/20/2003 | US20030035863 Food products with improved strength |
| 02/20/2003 | US20030035862 Ready to bake dough with shaped, coextruded filling and method of making same |
| 02/20/2003 | US20030035860 Novel lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread |
| 02/20/2003 | US20030035857 Process for preparing wheat bread and dough mix for same |
| 02/20/2003 | CA2453884A1 Micronutrient phosphates as dietary and health supplements |
| 02/19/2003 | EP1283682A2 Tryptophan source from plants and uses therefor |
| 02/19/2003 | CN1398160A Appts. and method for making stackable snack food chips |
| 02/19/2003 | CN1397174A Functional nutritive craker for middle-aged and old people |
| 02/19/2003 | CN1397172A Functional nutritive cracker for woman |
| 02/18/2003 | US6521279 Resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an "overhand knot" configuration. |
| 02/18/2003 | US6521272 High leavening ability; culture of Saccharomyces cerevisiae yeast |
| 02/13/2003 | WO2003011205A2 Encapsulation products for controlled or extended release |
| 02/13/2003 | WO2003011204A2 Drug delivery systems |
| 02/13/2003 | WO2003011052A1 Method of processing whole grain and products therefrom |
| 02/13/2003 | WO2003011049A1 A baking dough configuration device |
| 02/13/2003 | WO2003011044A1 Method for decorating edible substrates with pellet shaped candy pieces |
| 02/13/2003 | WO2003011036A1 An improved food product |
| 02/13/2003 | US20030031761 Making bread snacks with fillings of high water content and shelf lives at chilled or ambient temperatures of more than six weeks where baked bread is used as raw material, e.g., rye; fillings of high water content, e.g., cheese or sausage |
| 02/12/2003 | EP1283012A1 Biscuit for frozen confections |
| 02/12/2003 | EP1211949B1 Icing composition |
| 02/12/2003 | CN1101133C Formulation and production process for Baile Biscuit with dietary fiber having hypoglycemic function |
| 02/11/2003 | US6517874 Reduced stickiness, improved gas retention |
| 02/06/2003 | WO2003009693A2 Egg concentrate product and methods for making and utilizing the same |
| 02/06/2003 | WO2003009691A1 Reheatable product and method |
| 02/06/2003 | WO2002034056A3 Reduced fat lipid-based fillings |
| 02/06/2003 | WO2002034055A3 Reduced saturated fat lipid-based fillings |
| 02/06/2003 | WO2002034054A3 Filled snacks |
| 02/06/2003 | US20030026890 Mixtures containing a fatty acid glyceride |
| 02/06/2003 | US20030026886 Oil containing diglyceride |
| 02/06/2003 | US20030026873 Method for decorating edible substrates with pellet shaped candy pieces |
| 02/05/2003 | EP1280417A2 Cooked cereal dough products fortified with calcium and their method of preparation |
| 02/05/2003 | EP0880896B1 Method of manufacturing molded baked cakes |
| 02/05/2003 | CN1394486A Beer baked shortcake and its preparation method |
| 01/30/2003 | WO2003007736A1 Moisture barrier in foods |
| 01/30/2003 | WO2003007720A1 Edible encapsulant and method |
| 01/30/2003 | WO2002034057A3 Low-moisture, reduced-fat, lipid-based fillings |
| 01/30/2003 | US20030021884 Canola protein isolate functionality I |
| 01/30/2003 | CA2454317A1 Moisture barrier in foods |
| 01/29/2003 | CN1394116A Use of cereal product for improving cognitive performance and mental well-being in a person, particularly in child and adolescent |
| 01/28/2003 | US6511689 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
| 01/23/2003 | WO2003005832A1 Thin film forming |
| 01/23/2003 | WO2003005828A1 Snack/convenience foods and the like having external and/or internal coating compositions |
| 01/23/2003 | WO2003005827A1 Baked products containing soybean protein and process for producing soybean protein |
| 01/23/2003 | US20030018063 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/23/2003 | US20030017253 Fabricated snack comprising added potato fiber |
| 01/23/2003 | US20030017244 Cookie dough prepared from flour, leavening agent and fat; score lines create grooves and pieces are broken off and baked into individual bakery products |
| 01/23/2003 | CA2451666A1 Snack/convenience foods and the like having external and/or internal coating compositions |
| 01/22/2003 | EP1217895A4 Gluten substitutes |
| 01/22/2003 | EP1139766B1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
| 01/22/2003 | CN1391829A Formula of naturla golden cake of small coarse cereals and producing method |
| 01/22/2003 | CN1099237C Buckwheat cake and its making process |
| 01/21/2003 | US6509372 Method for preventing or treating elevated blood lipid level-related diseases by administering rutin and quercetin |
| 01/21/2003 | US6509047 Microwavable package containing a snack food and topping |
| 01/21/2003 | US6509046 Method of treating rice bran and product thereof |
| 01/16/2003 | WO2003003851A1 Fabricated snack comprising added potato fiber |
| 01/16/2003 | WO2003003839A1 Frozen sandwich and method of making same |
| 01/16/2003 | WO2002094034A3 Alginate gel |
| 01/16/2003 | WO2002039820A3 Food product with enhanced crispiness |
| 01/16/2003 | US20030013661 Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof |
| 01/16/2003 | US20030010219 Food product and method for making the food product |
| 01/16/2003 | DE20207352U1 Strudel comprises a filling which on four out of its six sides is fully covered by a baked dough, while on its remaining two sides is only partially covered by it |
| 01/15/2003 | EP1275303A1 Method for continuous production of semiprocessed products for three-dimensional, starch-containing snacks, and snacks obtained with the method |
| 01/15/2003 | EP1098988B1 Foodstuff |
| 01/15/2003 | EP0938263B1 Method and device for producing pizza |
| 01/15/2003 | EP0929226B1 Process for the preparation of a food product |
| 01/15/2003 | CN1390464A Mossback cracker for providing vital energy and resisting hunger |
| 01/15/2003 | CN1098637C Modified cereal flour and cereal flour processed food using the same |
| 01/14/2003 | US6506041 Perogie maker |
| 01/09/2003 | WO2003001917A1 Method for producing a frozen pizza |
| 01/09/2003 | WO2003001916A1 Cookie forming and decorating utensil |
| 01/09/2003 | WO2002098236A8 Method for preparing a yellow pastry cake |
| 01/09/2003 | US20030008051 Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising egg white in powder form or the like |
| 01/09/2003 | US20030008050 Complete dough shelf stable at room temperature |
| 01/09/2003 | US20030008049 Storage stability; cooked, buoyant waxy wheat |
| 01/09/2003 | US20030008039 Aqueous sugar solution containing fruit pulps as fillings |
| 01/09/2003 | US20030008038 Hermetic sealed packages |
| 01/09/2003 | US20030008037 Frozen sandwich and method of making same |
| 01/08/2003 | EP1272060A2 Beta-glucan compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 01/08/2003 | EP1272056A2 Traditional snacks having balanced nutritional profiles |
| 01/08/2003 | EP1272055A2 Tasty, convenient, nutritionally balanced food compositions |
| 01/08/2003 | EP1272040A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/08/2003 | CN1389124A High-energy nutritious ship cake |
| 01/07/2003 | US6503546 Crisp filled pastry after microwave baking |
| 01/07/2003 | US6503543 Tryptophan source from plants and uses therefor |
| 01/03/2003 | WO2003000063A1 Nut-like food compositions |
| 01/03/2003 | WO2003000059A2 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| 01/03/2003 | CA2418964A1 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| 01/02/2003 | US20030003214 Complete dough shelf stable at room temperature |
| 01/02/2003 | US20030003211 System and method for producing par-baked pizza crusts |
| 01/02/2003 | US20030003204 Dough cutting and decorating tool that includes a generally flat base with a continuous raised cutting edge; raised printing surface |
| 01/02/2003 | US20030003195 Oily paste which contains herbs |