| Patents for A21D 15 - Preserving finished bakery products; Improving (1,139) |
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| 11/29/2006 | EP1725588A1 Slowly digestible starch product |
| 11/22/2006 | CN1867261A Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 11/21/2006 | US7137334 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 11/15/2006 | EP1720414A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking |
| 11/15/2006 | EP1720413A1 A method of preparing a bread dough or part baked bread |
| 11/14/2006 | CA2211927C Edible micro-emulsion |
| 11/02/2006 | EP1715747A1 Process for the production of a frozen food product |
| 10/25/2006 | EP1713343A1 Method for making a fruit pastry bar |
| 10/24/2006 | CA2209634C Refrigerated, packaged meal |
| 10/18/2006 | EP1711534A1 Slowly digestible starch-containing foodstuff |
| 10/18/2006 | EP1711064A1 Baked product treated with natamycin and process thereof |
| 09/27/2006 | CN1838882A Yu tiao blend, process for making yu tiao pastry and foods containing yu tiao pastry |
| 09/14/2006 | DE102005011504A1 Device for producing of pizzas has pizza base device for preparing of pizza bases, filling device for filling of pizza base, and conveying device for conveying of pizza bases or pizzas into baking chamber |
| 09/13/2006 | EP1699304A1 Edible barrier |
| 09/06/2006 | EP1698229A1 Glazing composition comprising sugar alcohols and use thereof |
| 09/06/2006 | EP1696748A1 Process for preparing an edible barrier |
| 08/16/2006 | EP1689238A1 Food additives, foods and methods of making foods |
| 08/09/2006 | CN1268216C Heating treated packaged wheaten food for cooking in microwave oven |
| 08/03/2006 | WO2006079646A1 Baked product treated with natamycin and process thereof |
| 07/27/2006 | US20060165856 Apparatus and method for providing treatment to a continuous supply of food product by impingement |
| 07/13/2006 | DE202006006380U1 Baking product, preferably deepfreeze-baking product for rebaking or finished baking, comprises a composition containing a portion of flour, related to enzyme protein with milk protein |
| 07/13/2006 | DE102005062962A1 Method for the preservation of bread, cakes and pastries, involves packing the food in gas-tight packaging together with oxygen-free gas and then pasteurizing the whole pack |
| 07/05/2006 | EP1676481A1 Sandwich and process for its production |
| 06/29/2006 | US20060141104 Deep dish pizza crust |
| 06/29/2006 | US20060137535 Heating of products |
| 06/28/2006 | EP1672983A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 06/22/2006 | US20060134305 Method of improving storage properties of foods and drinks |
| 06/15/2006 | WO2006041324B1 Dough for rye bread of extended shelf life, method of making rye bread of extended shelf life and method of refreshing such bread |
| 06/14/2006 | EP1667530A1 Preparation of an edible product from dough |
| 06/01/2006 | DE202006003758U1 Device for separately freezing slices of bread comprises a separator that prevents stacked slices from freezing together |
| 05/03/2006 | EP1289371B1 Deep-frozen dietetic cake |
| 04/27/2006 | DE102004051640A1 Stabilizing and storing baked product, e.g. partially bread roll or baguette, by packaging in sealed container under inert gas, deep freezing and storing at low temperature |
| 04/20/2006 | WO2006041324A1 Dough for rye bread of extended shelf life, method of making rye bread of extended shelf life and method of refreshing such bread |
| 04/11/2006 | CA2278857C Polydextrose as anti-staling agent |
| 03/21/2006 | US7014878 Retains soft texture; comprises flour, salt, microbial inhibitor, gluten, leavening agent, amylase, high fructose corn syrup, shortening, mono-/diglycerides, and water |
| 03/16/2006 | WO2005118399B1 Method of manufacturing packaged dough products |
| 03/16/2006 | WO2005107478A3 Method for producing packaged frozen bread products and packaging therefor |
| 03/16/2006 | US20060057269 Method for producing baked objects, at least parts of which are a glossy brown |
| 03/09/2006 | WO2006025207A1 Processed wheat flour food compounded with bilberry and method of coloring the same |
| 03/07/2006 | US7008658 Apparatus and method for providing treatment to a continuous supply of food product by impingement |
| 03/01/2006 | CN1741751A Method of improving storage properties of foods and drinks |
| 02/08/2006 | EP1622458A2 Method of producing food products in sheet form |
| 01/23/2006 | CA2475742A1 Apparatus for storing crepes |
| 01/17/2006 | CA2282657C Wafer product and process of manufacture |
| 01/12/2006 | WO2006002985A1 Breadmaking methods and products |
| 01/12/2006 | CA2572855A1 Breadmaking methods and products |
| 01/11/2006 | EP1614354A1 Processes of manufacture of baked products |
| 12/29/2005 | US20050287277 Reheatable batter product having structure to facilitate separation |
| 12/29/2005 | DE102004026966A1 Deep frozen layer cake, with at least two alternating layers of a pastry and a filling, has a modular structure assembled from selected thawed layers |
| 12/22/2005 | US20050281923 Method of manufacturing packaged dough products |
| 12/15/2005 | WO2005118399A1 Method of manufacturing packaged dough products |
| 12/06/2005 | CA2190272C Process for increasing the bulk of food having decreased bulk |
| 11/24/2005 | WO2005110093A1 Method and device for making a snack, as well as a snack made by that method |
| 11/23/2005 | CN1698480A Method for acidifying and preserving food compositions using electrodialyzed compositions |
| 11/17/2005 | WO2005107480A1 Method of freeze storing baked food and apparatus therefor |
| 11/17/2005 | WO2005107478A2 Method for producing packaged frozen bread products and packaging therefor |
| 10/26/2005 | EP1588631A1 Method of improving storage properties of foods and drinks |
| 10/26/2005 | CN1688200A Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 10/20/2005 | WO2005096830A1 Process for producing rice cake food |
| 10/20/2005 | WO2005049886A3 Plasma thin-film deposition method |
| 10/19/2005 | EP1586428A1 Process for the preparation of toast bread without crust, and installation for carrying out this process |
| 10/19/2005 | EP1395120B1 Flour/starch blend for preparing stuffed rolls wrappers |
| 10/13/2005 | WO2005094592A1 A method of preparing dough products |
| 10/13/2005 | US20050226962 Reheatable frozen sandwiches |
| 10/13/2005 | CA2561892A1 A method of preparing dough products |
| 10/12/2005 | EP1584239A1 Method for treating biscuits by means of radiation heating |
| 10/12/2005 | EP1584238A1 Reheatable frozen sandwiches |
| 10/07/2005 | CA2503673A1 Reheatable frozen sandwiches |
| 09/01/2005 | WO2005079587A1 Method for making a fruit pastry bar |
| 09/01/2005 | US20050191397 Baked product with increased shelf life and process for increasing the shelf life of baked products |
| 09/01/2005 | US20050191387 Adding pre-gelatinized modified granular starch to a baked good and freezing; reduces moisture loss upon freezing |
| 08/31/2005 | EP1568287A1 Method for acidifying and preserving food compositions using electrodialyzed compositions |
| 08/25/2005 | WO2005077194A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking |
| 08/25/2005 | WO2005077192A1 A method of preparing a bread dough or part baked bread |
| 08/25/2005 | US20050186311 Contacting food product with an amount of electrodialyzed composition effective for lowering pH of final product to 4.6 or less, the composition having total cation concentration of 1.0N or less, free chlorine content of 1 ppm or less, and pH 4.5 or less; organoleptic quality, shelf life |
| 08/25/2005 | CA2556740A1 A method of preparing a bread dough or part baked bread |
| 08/23/2005 | CA2497588A1 Method for acidifying and preserving food compositions using electrodialyzed compositions |
| 08/18/2005 | WO2005074690A1 Baked product treated with natamycin and process thereof |
| 08/18/2005 | WO2005074689A1 Process for producing baked wheat flour product |
| 08/17/2005 | EP1563737A2 Frozen sandwich made from toasted and filled bread slices |
| 08/11/2005 | US20050175743 Individually packaged sized serving portion of pizza; crust is easily cooked, handled by a consumer; no contact between consumer and the filling during preparation and consumption |
| 08/11/2005 | US20050175738 Freezer-stable toasted bread slices |
| 08/10/2005 | CA2496501A1 Freezer-stable toasted bread slices |
| 07/28/2005 | WO2005067722A1 A method for mass-producing cheese cake |
| 07/28/2005 | US20050163902 for the production of frozen foods, using of emulsifiers |
| 07/28/2005 | US20050163895 spraying the surfaces of baked goods with natamycin, then packaging in protective envelopes and storing; starage stability; preservation |
| 07/21/2005 | DE10359918A1 Stärke aufweisende Lebensmittel mit programmierbarem Hydrolyseverlauf und resistentem Anteil Starch-containing foods with programmable hydrolytic process and resistant share |
| 07/19/2005 | US6919097 Food products which can serve as a snack or other ready-to-eat lunch product |
| 07/14/2005 | WO2005063059A1 Edible barrier |
| 07/14/2005 | WO2005063057A1 Process for preparing an edible barrier |
| 07/14/2005 | CA2546779A1 Process for preparing an edible barrier |
| 07/14/2005 | CA2546661A1 Edible barrier |
| 07/13/2005 | CN1636839A Wheaten food with powdery soup in a cupped container and method of eating the same |
| 07/07/2005 | WO2005060763A1 Process for the production of a frozen food product |
| 07/07/2005 | CA2546423A1 Process for the production of a frozen food product |
| 07/06/2005 | EP1549148A2 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 06/30/2005 | WO2005058974A1 Slowly digestible starch-containing foodstuff |
| 06/30/2005 | WO2005058973A1 Slowly digestible starch product |
| 06/30/2005 | WO2005058048A1 Food bar and method for the production thereof |
| 06/30/2005 | WO2005058047A1 Method for the production of bread products and bread products produced by such a method |