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)
06/2011
06/02/2011US20110129579 Preparation of fibrous fiber and availability of it in the dressing/liquid food
05/2011
05/26/2011WO2011062507A1 Dough for gluten-free pastries, method for production for such gluten-free pastries, set for production of gluten-free pastries and use of such dough for production of gluten-free pastries
05/26/2011US20110123686 Method for forming a loaf of bread
05/25/2011EP2324714A1 Method for preparing a bread product and bread product thus obtained having a crispy crust
05/18/2011CN101411344B Freezing flour-dough improver and uses thereof
05/12/2011US20110111100 Method and apparatus for cutting food dough
05/11/2011CN102056487A Kneading device
05/05/2011US20110100232 Method and apparatus for forming dough, and a dough form therefrom
05/05/2011US20110100180 Method and device for portioning a plurality of dough strands into individual dough portions
04/2011
04/28/2011US20110097467 Device and Method for Pinching at Least Two Dough Parts
04/28/2011US20110097456 Baking tin, edible baked product and method for the preparation thereof
04/20/2011CN102026549A Novel method for preparing ready-to-bake frozen doughs
04/13/2011EP2308312A1 Method for producing food dough to be cooked and method for producing bread
04/06/2011CN101473865B Freezing fermented deep-fried twisted dough sticks and method for producing the same
04/06/2011CN101455217B Device and method for ultrasonic strengthening frozen dough
04/05/2011US7919042 Sterilization of consumable composition dispensers
03/2011
03/30/2011EP2301361A1 Method for manufacturing pastry sections which can be stored for a long period
03/29/2011CA2679006A1 Method for the quality improvement of noodle and pastas by applying microwave energy during process of noodle and pastas
03/24/2011WO2011033994A1 Method for improving bread-making properties of rice flour bread dough
03/16/2011EP2293673A1 Quick corn nixtamalization process
03/10/2011US20110059210 Bread product edge toasting shield
03/03/2011US20110052769 Process for spraying natamycin onto bakery products and use of heat for the removal of solvent from baked products
03/01/2011US7895940 Edible container apparatus and method of manufacture
02/2011
02/24/2011WO2011021659A1 Method for producing food using immature wheat grains, and food
02/23/2011EP2285225A1 Novel method for preparing ready-to-bake frozen doughs
02/03/2011WO2011014537A1 Hffs packaging method and apparatus for refrigerated dough
02/03/2011CA2769534A1 Hffs packaging method and apparatus for refrigerated dough
02/02/2011CN1968610B Method of producing frozen dough, and related products
02/01/2011CA2404239C Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
01/2011
01/26/2011CN101473864B Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase
01/25/2011CA2428427C Refrigerable extended shelf-life liquid batter and method for its production
01/19/2011CN101039593B Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour
01/13/2011US20110008506 Food Dough Cutting Method and Cutting Apparatus
01/12/2011EP2272370A1 Refrigerated dough and product in low pressure container
01/05/2011EP2269464A1 Gluten-free bakery products
12/2010
12/29/2010CN101167488B Steaming and boiling powder beater
12/23/2010WO2010147892A1 Method of preparing highly dispersible whole grain flour
12/23/2010CA2761566A1 Method of preparing highly dispersible whole grain flour
12/22/2010EP2263467A2 Device and method for humidifying free flowing goods, in particular flour
12/15/2010CN1965659B Preparation method of quick-freezing steamed leavened bun
12/09/2010US20100310734 Method and device for producing formed food products and food product
12/08/2010CN101473862B Biological shortening agent for freezing fermented deep-fried twisted dough sticks
12/07/2010CA2355014C Shelf-stable ready to use edible dough
12/01/2010EP2255663A2 High fiber and high protein baked goods production
11/2010
11/30/2010CA2421396C Sweet dough tray
11/25/2010US20100297319 Device and method for twisting elongated dough strips
11/18/2010US20100291279 Baked confectionery comprising 1-kestose and method for producing the same
11/17/2010EP2250909A1 Process for making a powdered ingredient from lupine seeds
10/2010
10/14/2010WO2010095939A3 Frozen dough comprising saccharomyces bayanus
10/14/2010WO2010092023A3 Baked dough including a specific flour
10/14/2010WO2010082053A3 Expanded food product and process of preparation
10/07/2010WO2010115111A1 Method and system for making a consistent dough
10/07/2010US20100255150 Method of making bread and bread made by the method
10/07/2010US20100255148 Method of making bread
09/2010
09/30/2010US20100247731 Fresh pasta and process for the preparation thereof
09/30/2010US20100247729 Method and Device for Curling Up Dough Slices
09/21/2010US7799359 Process for wine electrochemical evolution of wine under controlled potential and relevant reactor
09/16/2010US20100233340 Knotting system for a dough strand
09/14/2010US7794769 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose
09/09/2010US20100227037 Method and apparatus for lapping food dough
09/07/2010US7790213 Pizza pan and method of using same
08/2010
08/26/2010WO2010095939A2 Frozen dough and method of preparing a ready-to-eat leavened bakery product therefrom
08/26/2010CA2753120A1 Frozen dough and method of preparing a ready-to-eat leavened bakery product therefrom
08/19/2010WO2010092023A2 Baked dough including a specific flour
08/19/2010CA2751953A1 Baked dough including a specific flour
08/05/2010US20100196571 Methods For Producing Elbow-Shaped Crackers
07/2010
07/29/2010US20100189862 Machine for laminating soft doughs for pasta
07/28/2010CN1889854B Method for treating the surface of food products
07/22/2010WO2010082053A2 Ingestible compositions and processes of preparation
07/22/2010CA2787101A1 Ingestible compositions and processes of preparation
07/13/2010US7754268 Sugar replacement; dietetics; baked goods
07/06/2010US7749434 Device and method for sterilization
06/2010
06/29/2010CA2567332C Method for making a masa based dough for use in a single mold form fryer
06/24/2010US20100159098 Process For Knotting A Dough Strand Into A Desired Form, Especially Knotting A Dough Strand In A Pretzel Form, Plus Related Apparatus
06/17/2010US20100151093 Food forming and cooking apparatus and associated method
06/17/2010US20100151091 Baked product on a support member
06/08/2010CA2395812C Process of forming a refrigerated dough
05/2010
05/26/2010EP2187749A1 Sample concentration method and apparatus
05/25/2010CA2424710C Method for producing a dough-based product
05/05/2010EP2180792A1 Steamed cake donut
05/04/2010CA2689011A1 Soluble oat or barley flour and method of making utilizing a continuous cooker
05/04/2010CA2689010A1 Soluble oat or barley flour and method of making utilizing enzymes
04/2010
04/29/2010US20100104714 Pasta preparation system
04/21/2010CN1812719B Baked cake
04/15/2010WO2010042825A1 Heat-treated flour
04/15/2010US20100092639 Heat-Treated Flour
04/15/2010CA2740128A1 Heat-treated flour
04/08/2010WO2010040114A1 Process for extending beverage stability
04/06/2010US7691324 harvested biological products are subjected to pulsed electric fields, which are oriented differently over the length of the reactor, provided by electrode groups energized to a high voltage and are located in the wall of a longitudinal passageway
04/01/2010US20100080881 Method for the production of whole nixtamalized corn flour, using a vacuum classifier cooler
03/2010
03/16/2010CA2256788C Toast with topping
03/11/2010WO2010027941A1 Method and system for the direct injection of asparaginase into a food process
02/2010
02/25/2010US20100047431 Bagel product and process for producing a bagel product
02/25/2010US20100047425 Scoop Cutter and Method for Producing Shaped Food Products
02/25/2010DE102009038070A1 Product i.e. baking oven, for cooking or baking yeast dough in plastic foil, has deep-frozen yeast dough provided in blank shape, where yeast dough is packed in temperature-resistance and gas-tight bar-shaped plastic foil
02/11/2010WO2010016400A1 Method for producing food dough to be cooked and method for producing bread
02/11/2010US20100034946 Resistant starch-hydrocolloid blends and uses thereof
02/11/2010CA2730170A1 Method for producing dough and method for producing bread
02/09/2010CA2338446C Use of erythritol and/or xylitol in baking mixtures or dough for non-perishable baked goods of flour and/or starches as partial or complete replacements for sugar
02/02/2010US7655266 Dispensing, agitating as it is being dispensed into cavities of a die; compressing into the cavities and ejecting by pushing the dough from a top surface of the die out of the bottom and onto an apron; crumbling resistance; uniform shape and consistency; continuous processing; industrial scale
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