| Patents for A21D 15 - Preserving finished bakery products; Improving (1,139) |
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| 06/30/2005 | WO2005058046A1 Kit for preparing a pita bread savoury snack |
| 06/30/2005 | WO2005058045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | US20050142272 combing wheat starch with pre-gelatinized wheat starch into a first substantially homogeneous mixture; suitable for reception during Holy Communion |
| 06/30/2005 | DE202005002623U1 Wholemeal snack comprises two slices of wholemeal bread sandwiching slice of plant-based materials and is made in accordance with given scheme of recipes |
| 06/30/2005 | CA2551046A1 Slowly digestible starch product |
| 06/30/2005 | CA2549045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | CA2548775A1 Slowly digestible starch-containing foodstuff |
| 06/23/2005 | US20050136166 Preparation of an edible product from dough |
| 06/23/2005 | US20050136157 Shelf stability; one package, multicompartment; maintains bread in freshly baked state; requires hot water source |
| 06/22/2005 | EP1542539A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 06/22/2005 | CN1206925C Method for preparing deep-fried twisted dough sticks in two steps |
| 06/15/2005 | EP1541028A1 Kit for preparing a pita bread savoury snack |
| 06/08/2005 | EP1536721A2 Improvements in or relating to the heating of products |
| 06/02/2005 | WO2005049886A2 Plasma thin-film deposition method |
| 05/26/2005 | US20050112261 Heating dry ingredients for dough-making, mixing with water, forming dough that absorbs less oil when deep-fried; kits |
| 05/21/2005 | CA2477894A1 Churro and method for making same |
| 05/18/2005 | EP1530905A1 A process for producing a food having a decreased bulk |
| 05/12/2005 | WO2004030461A8 Method for producing baked objects, at least parts of which are a glossy brown |
| 05/10/2005 | CA2264873C Process for the preparation of a food product |
| 04/28/2005 | US20050089603 Crustless pizza exhibits a texture, flavor, consistency and handleable character similar to a traditional pizza made with a high carbohydrate pizza dough crust |
| 04/21/2005 | WO2005034638A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/21/2005 | WO2005034637A1 Freezing of sandwiches |
| 04/21/2005 | CA2520934A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/19/2005 | US6881431 Hot dags or hamburger inserted in baked goods; microwavable heating |
| 04/14/2005 | WO2005032259A1 Preparation of an edible product from dough |
| 03/31/2005 | WO2004100672A3 Method of producing food products in sheet form |
| 03/30/2005 | EP1173064A4 Food products with biocontrol preservation |
| 03/29/2005 | CA2308556C Soft fully baked breadsticks |
| 03/10/2005 | WO2005020690A1 Composite food product |
| 03/03/2005 | US20050048182 Depositing batter on baking surface;cooking; placing a base food product over first batter; and cooking both base food product and the first quantity of batter for a second time; decoration, aesthetics, graphic arts; muffins, sandwiches |
| 02/22/2005 | US6858243 Pizza preparation and delivery method and unit |
| 02/17/2005 | WO2005013699A1 Yu tiao blend, process for preparing yu tiao pastry and food products containing yu tiao pastry |
| 12/30/2004 | US20040265443 Use of cationic preservative in food products |
| 12/30/2004 | US20040265438 A kit contains the prepared ready-to-eat pizza; can be nested so as to reduce the volume requirements in the kit; hermetically sealed; shelf life |
| 12/14/2004 | US6830770 Polydextrose as anti-staling agent |
| 12/02/2004 | US20040241300 Edible, hand-held personal food container |
| 11/25/2004 | WO2004100672A2 Method of producing food products in sheet form |
| 11/25/2004 | CA2525301A1 Method of producing food products in sheet form |
| 10/13/2004 | EP1465495A1 Method for cooking or heating or thawing and/or packaging a food product |
| 10/07/2004 | US20040194638 Filled waffle product and method of making |
| 09/30/2004 | WO2004032637A3 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 09/23/2004 | US20040185160 Flour/starch blend for preparing stuffed rolls wrappers |
| 08/19/2004 | WO2004068949A1 Method and system for ultrasonic surface modification of food products |
| 08/12/2004 | US20040156952 dried cultures that resist inactivation during pasteurization of the food product, produce acid to lower the pH of the product thereby inhibiting the growth of pathogens. |
| 08/12/2004 | DE10297142T5 Verfahren und Vorrichtung zum Aufbringen von trockenen Garnierungen auf Backwaren Method and apparatus for applying dry toppings baked goods |
| 08/05/2004 | WO2004064545A1 Method of improving storage properties of foods and drinks |
| 08/05/2004 | US20040151817 Baked products containing soybean protein and process for producing soybean protein |
| 07/29/2004 | US20040146616 Conveying food along passageways; contacting with ultrasonic energy; pressurization; smooth surface |
| 07/21/2004 | EP1437946A1 Use of cationic preservative in food products |
| 07/20/2004 | US6764700 Deep dish pizza crust |
| 06/23/2004 | EP1429616A2 Raw dough or baked product in the form of a pizza slice |
| 06/23/2004 | CN1507322A Flour/starch blend for preparing stuffed rolls wrappers |
| 06/17/2004 | WO2004012567A3 Improvements in or relating to the heating of products |
| 06/09/2004 | DE20220914U1 Method for making snack comprises grilling filling and partially enclosing it in pre-backed roll or baguette, product then being quick-frozen or deep-frozen and can be thawed and reheated |
| 06/08/2004 | US6746701 Pita bread in which immediately after baking the pocket bread pieces are cut, the walls of the bread pieces are separated at the cut edge and the pieces are nested one inside the other into a stack |
| 05/27/2004 | US20040101605 Handheld sandwich package |
| 05/26/2004 | CN1498543A Method for preparing deep-fried twisted dough sticks in two steps |
| 05/11/2004 | US6733809 Method for applying dry toppings to baked goods |
| 05/06/2004 | EP1415541A2 Food item, method and kit for preparing the same |
| 04/22/2004 | WO2004032637A2 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 04/22/2004 | CA2520266A1 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 04/15/2004 | WO2004030461A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/15/2004 | US20040071843 Method and apparatus for applying dry toppings to baked goods |
| 04/15/2004 | CA2500242A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/08/2004 | US20040067292 Devices, systems and methods for thawing, heating and/or glazing previously frozen baked goods or dough-based products |
| 04/01/2004 | DE10243489A1 Method for making snack comprises grilling filling and partially enclosing it in pre-backed roll or baguette, product then being quick-frozen or deep-frozen and can be thawed and reheated |
| 03/30/2004 | US6713102 Sugar wafers |
| 03/24/2004 | EP1400175A1 Impregnated and laminated oily cake and process for producing the same |
| 03/18/2004 | US20040052908 A baked goods contains vertical laminated multi-fat layers, during baking, expanding in horizontal direction; dough is made of flour, leavening agent, fats and water, a puff bread products, taste |
| 03/18/2004 | CA2405375A1 Tender laminated biscuits |
| 03/10/2004 | EP1395120A1 Flour/starch blend for preparing stuffed rolls wrappers |
| 03/03/2004 | EP1301082B1 Method for preserving cakes or tarts containing whipped cream |
| 02/26/2004 | US20040037931 Method and apparatus for applying dry toppings to baked goods |
| 02/25/2004 | EP1389913A2 Packed bread snack |
| 02/17/2004 | US6692779 Microorganisms release acid by-products into said food product, inhibit the growth of harmful microorganisms |
| 02/12/2004 | WO2004012567A2 Improvements in or relating to the heating of products |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/05/2004 | US20040022905 Frozen cake decorating kit |
| 01/22/2004 | US20040013781 Retains soft texture; comprises flour, salt, microbial inhibitor, gluten, leavening agent, amylase, high fructose corn syrup, shortening, mono-/diglycerides, and water |
| 01/21/2004 | EP1382261A1 Refrigerated extended shelf-life bread products |
| 01/14/2004 | EP0948261B1 Device for treating starch-based products |
| 01/13/2004 | US6676986 Method of making formed food puree products |
| 01/08/2004 | US20040005391 Sandwich preparation method |
| 12/24/2003 | CN1463179A Baked products contg. soybean protein and process for producing soybean protein |
| 12/11/2003 | US20030228401 System and method of using non-volatile microbiocidal application agents |
| 12/10/2003 | EP1369040A2 System and method of using non-volatile microbiocidal application agents |
| 12/04/2003 | US20030224092 Apparatus and method for providing treatment to a continuous supply of food product by impingement |
| 12/03/2003 | EP1366678A1 Apparatus and method for providing treatment to a continuous supply of food product |
| 11/27/2003 | WO2003096813A1 Method and installation for automated production of basic pizza crust and pizza pie crust obtained using said method and installation |
| 11/27/2003 | WO2003022059A3 Raw dough or baked product in the form of a pizza slice |
| 11/26/2003 | CN1128581C Method for producing a wafer product, arrangement for carrying out this method |
| 11/20/2003 | WO2003063620A3 Moisture resistant barrier |
| 11/20/2003 | US20030215554 Comprising a plurality of sponge cake pieces, each sponge cake is soaked with a syrup having a different flavor |
| 11/19/2003 | EP1362514A1 Dough for bakery product comprising flour and wheat semolina |
| 11/13/2003 | US20030211207 Controlling pressure, temperature |
| 11/12/2003 | EP1360903A1 Treatment of food products |
| 11/06/2003 | DE20311687U1 Kebab or spit-roasted dish is produced in ready-to-eat form for re-heating and is completely enclosed in airtight packaging |
| 10/30/2003 | US20030203091 Forming dough product, baking, treating product by applying fat composition thereto under conditions to allow absorption of sufficient amount of fat into dough to improve texture after microwave reheating, freezing |
| 10/30/2003 | US20030203076 Heat-treated food which has been wrapped in a pastry of wheat flour dough for cooking in a microwave oven |
| 10/29/2003 | CN1451283A Heating treated packaged wheaten food for cooking in microwave oven |