A21D 13 - Finished or partly finished bakery products

Patents for A21D 13 - Finished or partly finished bakery products (13,430)
01/2003
01/02/2003	US20030003193 Final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient, e.g., a cheeseburger.
01/02/2003	US20030003116 Skin care agent and method of skin care
01/02/2003	EP1269857A2 Filling or coating composition for food products containing probiotic microorganisms
01/02/2003	EP1267628A1 Coated biscuit
01/02/2003	EP1161300B1 Processing of flaxseed
01/01/2003	CN1387770A Melissa powder cake and its making process
01/01/2003	CN1097431C Stable complete component food pre-mixes
12/2002
12/31/2002	US6500477 Forming slurry of gelatin, acid and water at 0-100 degrees c, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats
12/31/2002	US6500475 Edible dough support
12/27/2002	WO2002102396A1 Preventives or remedies for arthritis
12/27/2002	WO2002102165A1 Use of a chicory flour for preparation of a food dough
12/27/2002	CA2450881A1 Use of a chicory flour for preparation of a food dough
12/27/2002	CA2449943A1 Preventives or remedies for arthritis
12/26/2002	US20020197373 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
12/26/2002	US20020197360 Deep dish pizza crust
12/26/2002	US20020197354 Shelf-stable, bakeable savory cheese product and process for preparing it
12/24/2002	US6497910 Using alginate ester
12/19/2002	WO2002100179A1 Method and apparatus for preparation of food product
12/19/2002	WO2002100178A1 Flour/starch blend for preparing stuffed rolls wrappers
12/19/2002	WO2002062370A9 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
12/19/2002	US20020192344 Process for preparing a low-calorie food
12/17/2002	US6495191 Wheat flour for mineral-enhanced bakery products
12/17/2002	CA2062091C Pharmaceutical compositions and uses of water-soluble, high-viscosity grade cellulose ethers
12/12/2002	WO2002098238A1 Process for producing sour bread
12/12/2002	WO2002098237A1 Coated organic acid preparations for preserving bakery products
12/12/2002	WO2002098236A1 Method for preparing a yellow pastry cake
12/12/2002	US20020187227 Protein free non-tacky egg wash substitute
12/12/2002	US20020187226 Method and apparatus for preparation of food product
12/12/2002	US20020187221 Coating agent and coated powder
12/12/2002	CA2448874A1 Coated organic acid preparations for preserving bakery products
12/11/2002	EP1264882A2 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
12/11/2002	EP1264548A2 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
12/11/2002	EP1263291A1 Method and apparatus for a new doughnut
12/11/2002	EP1032274B1 Ready-for-use cookie dough
12/11/2002	EP0906036B1 Cup for drinks made of edible twice-baked pastry
12/11/2002	EP0837638B1 Low water activity egg product
12/11/2002	CN2524508Y Suspension type biscuit and cake production device
12/11/2002	CN1383726A Polypeptide biscuit
12/11/2002	CN1095633C Garnishing product for making biscuit and confectionery, making process thereof and garnished composite product
12/10/2002	US6491959 Comprising air pockets
12/10/2002	US6491957 Chinese snacks
12/05/2002	WO2002096220A1 Baked goods having extended shelf life
12/05/2002	WO2002096212A1 Impregnated and laminated oily cake and process for producing the same
12/05/2002	WO2002096210A1 Food product
12/05/2002	WO2002096207A2 Packed bread snack
12/05/2002	WO2002051251B1 Coated food products made from shaped dough substrates and method of preparing same
12/05/2002	US20020183261 Oral administration of these can stimulate proliferation of osteoblast, inhibit bone resorption and strengthen bone; can be useful for improvement of osteoporosis, bone fracture, bone pain, etc
12/05/2002	US20020182286 Masa based food products modified with an enzyme or a reducing agent
12/05/2002	US20020182250 Lipid metabolism improving agent
12/05/2002	CA2451848A1 Baked goods having extended shelf life
12/04/2002	CN2523209Y Fixed filling-mixing food
12/04/2002	CN1095345C Intensified food capable of supplying precise quantity of of nutriment necessary to human body according to different physiological need
12/03/2002	CA2214329C Process for producing milled product dough
11/2002
11/28/2002	WO2002094123A2 Method of preparing a dought with an enzime
11/28/2002	WO2002094034A2 Alginate gel
11/28/2002	US20020176923 0%-2% by weight moisture, 0%-15% by weight natural flavoring agent, 25%-60% by weight fat phase, 0.5%-35% structured particulate system having mean weight diameter of 25-500 microns
11/28/2002	US20020176921 Pizza making method and system
11/28/2002	US20020176914 Prepared sandwich for consumption by purchaser comprising bread, sandwich filling material and moisture transmission prevention pocket carrying sandwich filling material, moisture transmission prevention pocket separating filling from bread
11/27/2002	EP1260147A2 Method for improving the performance of a food product
11/27/2002	EP1259116A1 Frozen filled yeast-leavened bread product and a method for making the product
11/27/2002	CN2521911Y Cake food with maltiple fillings
11/27/2002	CN1381183A Stuffed cake
11/27/2002	CN1094738C Method and equipment for filled cup made of cereal
11/26/2002	US6485575 Starch-emulsifier composition and method of making
11/21/2002	US20020172746 Incorporating in the food product an effective amount of structured particulate system comprising one or more active components for improving the oral properties and/or the homogeneity of a solid, active component in a food product
11/20/2002	EP1258194A1 Method for the manufacturing of confectionery products and a wafer mould suitable therefor
11/20/2002	EP1257479A1 Method for producing biodegradable, recessed moulded receptacle bodies by baking a baking material and device for carrying out this method
11/20/2002	CN1094324C Cancer chemoprotective food products
11/14/2002	WO2002089598A1 Canola protein isolate functionality i
11/14/2002	WO2002089589A1 Dough
11/14/2002	WO2002062370A3 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
11/14/2002	US20020168458 Boiling mixture of limes, water and corn; controlling moisture concentration
11/14/2002	US20020168451 Forzen food
11/13/2002	EP1256389A2 Unit dose low viscosity material dispensing system with easy loading
11/13/2002	EP1256280A1 Process for making a range of long shelf life, filled bread snacks
11/13/2002	EP0915665B1 Shaped, pre-cooked cereal-based foods and method for preparing same
11/13/2002	EP0713365B2 Rye-flour
11/13/2002	CN1378801A Vegetable food containing cellulose, vitamines and trace elements and its preparing process
11/12/2002	US6479090 Crispy wheat-based snacks having surface bubbles
11/12/2002	US6479087 Cheese depositing method
11/12/2002	US6477943 Food product and apparatus for making the food product
11/07/2002	WO2002087345A1 Ready to bake refrigerated dough
11/07/2002	WO2001037683A9 Crosslinked protein and polysaccharide biofilms
11/05/2002	US6476368 Susceptor for heating a garnished flat dough in microwave oven
10/2002
10/31/2002	WO2002086114A1 Lipoxygenase
10/31/2002	WO2002085139A1 Odorless soybean puree
10/31/2002	WO2001056392A9 Apparatus and method for making stackable snack food chips
10/30/2002	EP1252829A2 Coating agent and coated powder
10/30/2002	EP1252828A2 Coating agent and coated powder
10/30/2002	CN1376418A High food cellulose and/or resistance starch containing coreal and preparation thereof
10/29/2002	US6472006 Oven-stable edible moisture barrier
10/29/2002	US6472005 Two layer of whipped and baked sponge with filling
10/24/2002	WO2002082929A1 Improved edible compositions for lowering cholesterol
10/24/2002	WO2002082911A1 Sugar wafer with confectionery filling
10/24/2002	WO2002082909A2 Method for the production of cereal-flour-based patties
10/24/2002	US20020155205 Process for the manufacture of dry baked products
10/24/2002	US20020155198 Baked goods with cheese; shelf life, storage stability
10/24/2002	US20020155197 Sugar wafer with confectionery filling and method for making same
10/24/2002	US20020155196 Edible cookie supports for comestibles with optional, edible mess guards and drip guards
10/24/2002	US20020152931 Starch-emulsifier composition and method of making

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