Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 6 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
Patents for A21D 6 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating (1,636)
04/2003
04/23/2003CN1413083A Freezer-to-oven dough products
04/22/2003US6551640 Preventing flavor chip or chocolate chip or fat-bearing particle softening and melting; cookie dough
04/17/2003WO2002065843A8 Free-standing baking receptacle and methods of use
04/16/2003CN1411340A Method and installation for making flour from ozone-treated grains
04/03/2003WO2003026431A1 Use of strains of torulaspora delbrueckii in the production of sweet doughs
04/03/2003US20030064138 To produce breads, rolls, and pastries
03/2003
03/27/2003WO2003024233A1 Frozen dough having decreased proof time
03/26/2003EP0876104B1 Method for reducing syruping in refrigerated doughs
03/20/2003WO2003022060A1 Self-rising sheeted dough
03/19/2003EP0874551B1 Ready-to-bake parproofed laminated doughs
03/19/2003CN1404361A Cereal product and process
03/13/2003WO2003020044A1 Chemical leavened doughs and related methods
03/13/2003US20030049359 Self-rising sheeted dough
03/13/2003US20030049358 Chemical leavened doughs and related methods
03/05/2003EP1287743A2 Glazed baking products
03/05/2003EP1286599A1 Method to activate cereals and legumes to obtain flour to be used in the making of bread and pasta
03/04/2003US6526874 Apparatus for making pizza
02/2003
02/27/2003WO2003015525A2 Ready to bake dough with shaped, coextruded filling and method of making same
02/27/2003WO2003015524A1 Apparatus and method for cold-proofing multiple dough pieces
02/27/2003US20030037684 Method and installation for making flour from ozone-treated grains
02/20/2003US20030035876 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
02/20/2003US20030035862 Ready to bake dough with shaped, coextruded filling and method of making same
02/19/2003EP1283677A1 Optimized wheat flour
02/18/2003US6521279 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.
02/13/2003WO2003011049A1 A baking dough configuration device
02/13/2003US20030031779 Cereal product and process
01/2003
01/23/2003US20030017244 Cookie dough prepared from flour, leavening agent and fat; score lines create grooves and pieces are broken off and baked into individual bakery products
01/08/2003EP1272040A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
01/07/2003US6503550 Method for controlling the temperature of edible dough during kneading step
01/02/2003US20030003213 Dough especially for baked goods and method for making
12/2002
12/26/2002US20020197373 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
12/19/2002WO2002100177A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/19/2002CA2449725A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/11/2002EP1264882A2 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
12/11/2002EP1263290A1 Dough and container combination and method for making same
12/11/2002EP1032274B1 Ready-for-use cookie dough
12/11/2002CN1384710A Ultrasonic full-width sheeter
12/04/2002EP1261258A1 Scoopable dough and products resulting therefrom
12/03/2002CA2214329C Process for producing milled product dough
11/2002
11/27/2002EP1259116A1 Frozen filled yeast-leavened bread product and a method for making the product
11/27/2002CN1382210A Novel baker's yeast and doughs containing same
11/21/2002US20020172747 Frozen food product that may be readily cooked in a microwave oven
11/20/2002EP1257174A1 Cereal product and process
11/14/2002WO2002090557A2 Freeze-tolerant eukaryotic cells
11/14/2002CA2446022A1 Freeze-tolerant eukaryotic cells
11/13/2002EP1164876B1 Method and device for thermally treating flour for hygienic purposes
11/13/2002EP0915665B1 Shaped, pre-cooked cereal-based foods and method for preparing same
11/07/2002WO2002087345A1 Ready to bake refrigerated dough
10/2002
10/30/2002EP1251730A1 Preparation and use of polymers crosslinked with tyrosine-containing peptides
10/30/2002CN1376418A High food cellulose and/or resistance starch containing coreal and preparation thereof
10/22/2002US6468569 Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked
10/17/2002WO2002080685A1 Process for the production of masa flour and dough
10/17/2002WO2002080684A2 Self-rising dough containing food product
10/17/2002US20020150663 Use of erythritol and/or xylitol in baking mixtures or doughs for non-perishable goods made from flours and/or starches as partial or complete sugar replacement
10/17/2002CA2444084A1 Process for the production of masa flour and dough
10/17/2002CA2443093A1 Self-rising dough containing food product
10/16/2002EP1248523A1 Process of forming a refrigerated dough
10/03/2002US20020142070 Frozen food product with topping
09/2002
09/26/2002US20020136815 Microwave heatable bread-based fast food
09/26/2002US20020136797 Method of making a microwaveable filled bagel dough product
09/26/2002CA2378907A1 Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
09/25/2002EP0888064B1 Improved bagels made from frozen bagel shapes
09/17/2002US6451121 Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation
09/11/2002EP1237417A1 Method and installation for making flour from ozone-treated grains
09/06/2002WO2002034923A3 Monocotyledon plant cells and plants which synthesise modified starch
09/03/2002US6444245 Extrusion, uniformity filling
08/2002
08/29/2002WO2002065843A1 Free-standing baking receptacle and methods of use
08/28/2002EP1233674A1 Ultrasonic full-width sheeter
08/22/2002US20020112614 Free-standing bakable food product receptacle for bakery items and method of use
08/21/2002CN1089213C Emulsion glaze for dough products, dough products coated with said emulsion and its preparing method
08/20/2002US6436458 Scoopable dough and products resulting therefrom
08/15/2002US20020110631 Ready to use; grooves facilitate separation of blocks/sheets
08/15/2002US20020110630 Half-baked flour for bread
08/08/2002US20020106432 Subjecting frozen bread doughs necessary for types of bread and number of breads to be supplied per unit-time period under planning to a thawing and a final proofing process simultaneously; resting dough in standby mode; baking
08/07/2002EP1227728A1 Freezer-to-oven dough products
08/01/2002WO2002017728A3 Frozen food product with topping
07/2002
07/11/2002WO2002034923A8 Monocotyledon plant cells and plants which synthesise modified starch
07/04/2002WO2001078514A3 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
07/03/2002EP1217901A2 A method for the separation of flour
07/02/2002US6413563 Flour, sugar, a leavening agent and fat; with surface grooves or score lines having a depth of 3-5% of the thickness so pieces can be broken off and baked
06/2002
06/25/2002US6410303 Yeast culture with amplified shelf-life for use in baked goods
06/20/2002WO2002019829A3 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough
06/18/2002US6406731 Coextrusion; encapsulating filling in dough
06/13/2002US20020071891 Drops in a bucket-method and device for packaging and selling frozen dough
06/04/2002US6399120 Kneading of at least farina; extruding under pressure; adding remaining ingredients for second kneading; fermenting; freezing; yeast leavened foods
05/2002
05/29/2002CN1085494C Improved bagels made from frozen bagel shapes
05/21/2002US6391366 Soft frozen batter for baked goods and method of preparation
05/21/2002US6391350 Continuously carrying out thawing and proofing processes of chunk of frozen bread dough by putting dough in container whose inner temperature and relative humidity have already been set at desired ranges
05/16/2002WO2002037970A1 Refrigerable extended shelf-life liquid batter and method for its production
05/08/2002EP1202632A1 Refrigerated bakery dough product
05/08/2002CN1348335A Method and device for thermally treating flour for hygienic purposes
05/07/2002US6383530 Method for the pre-baking treatment of shaped and frozen bread dough
05/02/2002WO2002034923A2 Monocotyledon plant cells and plants which synthesise modified starch
05/02/2002CA2421679A1 Monocotyledon plant cells and plants which synthesise modified starch
05/01/2002CN1083695C Assembly contg. dough and process for its preparation
04/2002
04/25/2002WO2002032229A1 Method for producing a dough-based product
04/25/2002WO2001045516A3 Additive for frozen raw pastry
04/25/2002US20020048625 Baking dough configuration device
04/17/2002EP0831709B1 Ice resistant frozen dough
04/16/2002US6372481 Instant dry yeast for use in frozen dough-baking process
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