| Patents for A21D 6 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating (1,636) |
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| 05/04/2004 | CA2084893C Microwaveable batter-coated, dough-enrobed foodstuff |
| 04/29/2004 | US20040081738 Can be refrigerated and stored for a period of time in a standard refrigerator prior to use and one that will have the desired qualities of freshly prepared pasta or masa doughs |
| 04/27/2004 | US6726944 Method for making cookies |
| 04/22/2004 | WO2004032636A1 Shaped cookie intermediates having interior designs |
| 04/22/2004 | WO2004032634A2 Compositions and processes for making high soy protein-containing bakery products |
| 04/22/2004 | US20040076716 Dough composition and method of baking yeast-fermented frozen bread products |
| 04/15/2004 | US20040071852 Mixes, doughs; for commercial production of leavened high soy protein-containing bakery products |
| 04/15/2004 | US20040071829 Illustrative of a particular theme or event, such as holiday, special occasion, sporting event; provided in an easy to use and convenient format |
| 04/15/2004 | DE202004000595U1 Preliminary dough is obtained by kneading a mixture of milled cereal products, liquids, baking yeast, baking enzymes and/or malt products taken in specified quantities |
| 04/09/2004 | CA2444813A1 Shaped cookie intermediates having interior designs |
| 04/07/2004 | EP1404182A1 Pre-proofed freezer-to-oven dough compositions, and methods |
| 04/07/2004 | CN1144526C Sheet compressing machine and slicker, and method for scraping dough from sheeter roll |
| 03/25/2004 | US20040058048 Dough composition and method for making tortillas with sodium phosphate compounds |
| 03/25/2004 | US20040058036 Compositions and methods relating to frozen dough products |
| 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 | CN1481218A Refrigerable extended shelf-life liquid batter and method for its prodn |
| 03/09/2004 | CA2222078C Ice resistant frozen dough |
| 03/04/2004 | US20040043123 Refrigerable extended shelf-life liquid batter and method for its production |
| 02/26/2004 | WO2004016116A1 Snack having a soft edible layer and method of making |
| 02/26/2004 | WO2004003188A3 Stabilization of granules |
| 02/26/2004 | CA2495239A1 Snack having a soft edible layer and method of making |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/12/2004 | US20040028782 Microwave baking additive |
| 02/04/2004 | EP1385383A1 Ready to bake refrigerated dough |
| 01/28/2004 | EP1383900A2 Freeze-tolerant eukaryotic cells |
| 01/28/2004 | EP1383387A1 Process for the production of masa flour and dough |
| 01/22/2004 | WO2004006690A2 Frozen fruit filled pie production |
| 01/21/2004 | CN1135067C Method for reducing syruping in refrigerated doughs |
| 01/15/2004 | US20040009267 Comprises inserting individually quickly frozen fruit into pie shell and depositing suspension over said shells, wherein fruit remains during manufacturing; glossy upon baking |
| 01/08/2004 | WO2004003188A2 Stabilization of granules |
| 01/08/2004 | DE10226980A1 Verfahren zur Herstellung von tourierten, tiefgekühlten Teiglingen und danach hergestellte Teiglinge Process for the preparation of tourierten, frozen dough and then made dough |
| 01/08/2004 | DE10221691A1 Verfahren zur Herstellung einer Teigzubereitung für eine Backware, insbesondere für eine Pizza, sowie eine Teig.. A process for preparing a dough for a baked product, in particular for a pizza, as well as a dough .. |
| 01/07/2004 | EP1377169A1 Dough intermediate |
| 01/02/2004 | EP1372401A2 Self-rising dough containing food product |
| 01/02/2004 | EP0944324B1 Food product having a distinct phase and process and apparatus for producing such a product |
| 12/23/2003 | CA2113098C Yeast-leavened refrigerated dough products |
| 12/18/2003 | WO2003103404A2 Dough composition and method for making tortillas with sodium phosphate compounds |
| 12/09/2003 | US6660311 Pre-proofed freezer-to-oven dough compositions, and methods |
| 11/13/2003 | WO2003092388A1 Frozen microwaveable bakery products |
| 11/13/2003 | US20030211215 Method and system for managing pizza dough ball proofing |
| 11/13/2003 | CA2522212A1 Frozen microwaveable bakery products |
| 11/11/2003 | US6645545 Cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; use in chapati making to increase softness and pliability and shelf life |
| 11/06/2003 | US20030206994 Gum component, enzyme component, and gelling component to gel the gum component and form an irreversible gel |
| 10/30/2003 | US20030203095 Dough compositions for the preparation of baked products |
| 10/30/2003 | US20030203094 Method for producing a dough-based product of novel texture |
| 10/30/2003 | US20030203093 Comprising insulated housing having sealable door, proofing chamber sized to received rack for holding raw dough product, controller, dehumidifying device located within housing on airflow path, heater, humidifying device |
| 10/30/2003 | US20030203092 Dry heating grain before grinding into flour which can be used in flour containing products to provide a faster cooking product than using conventional flour |
| 10/21/2003 | US6635291 Determining specific volume required for refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain specific volume after baking, determining package dimenstion, defining seal strength |
| 10/02/2003 | WO2003079798A1 Dough intermediate |
| 10/02/2003 | CA2448852A1 Dough intermediate |
| 09/30/2003 | US6627239 Sweet dough tray |
| 09/25/2003 | US20030180420 Container containing dough which allows for gas venting |
| 09/23/2003 | US6623777 Inserting a cooked meat into dough of wheat flour, yeast, rice koji and vitamin C |
| 09/23/2003 | CA2074432C Breadmaking dough conditioner |
| 09/18/2003 | US20030175397 Dough intermediate |
| 09/17/2003 | EP1098568B1 Novel dough compositions for the preparation of baked products |
| 09/10/2003 | EP0924988B1 Ready-to-use cookie dough |
| 09/09/2003 | CA2193915C Method for producing a hypoallergenic wheat flour |
| 09/04/2003 | WO2002034923A9 Monocotyledon plant cells and plants which synthesise modified starch |
| 09/04/2003 | US20030165605 Frozen dough and baked products |
| 08/28/2003 | WO2002090557A3 Freeze-tolerant eukaryotic cells |
| 08/27/2003 | EP1337153A1 Refrigerable extended shelf-life liquid batter and method for its production |
| 08/21/2003 | US20030157222 Freezer to oven biscuit swirl |
| 08/13/2003 | CN1117520C Glaze for dough products |
| 08/07/2003 | WO2003063595A1 Frozen dough and baked products |
| 08/07/2003 | CA2474369A1 Frozen dough and baked products |
| 07/24/2003 | US20030138545 Glucomannan high fiber beverage |
| 07/24/2003 | US20030138540 Can be placed directly from freezer into oven and baked without intermediate thawing or proofing step |
| 07/24/2003 | US20030138522 Process of forming a refrigerated dough |
| 07/23/2003 | EP1328651A2 Monocotyledon plant cells and plants which synthesise modified starch |
| 07/23/2003 | EP1328158A1 Method for producing a dough-based product |
| 07/16/2003 | EP0955812B1 Low pressure refrigerated dough product |
| 07/15/2003 | US6592925 Dough especially for baked goods and method for making |
| 07/08/2003 | US6589583 Freezer to oven dough products |
| 07/08/2003 | US6589582 Method for production of baked, fried or steamed goods |
| 07/01/2003 | US6586024 Method of producing shelf-stable, unbaked bread products |
| 06/26/2003 | US20030118702 Scoopable dough and products resulting therefrom |
| 06/25/2003 | EP1320296A2 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough |
| 06/17/2003 | US6579554 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 06/17/2003 | US6579547 Comprising at least one strain of a low temperature inactive yeast and one or more sugars fermentable by the yeast; storage stability |
| 06/17/2003 | US6579546 Controlling moisture migration or starch crystallization in baked goods by adding gels, gums and enzymes, then baking in microwaves |
| 06/17/2003 | CA2243182C Ready-to-bake parproofed laminated doughs |
| 06/12/2003 | WO2003015525A3 Ready to bake dough with shaped, coextruded filling and method of making same |
| 06/12/2003 | US20030110534 Monocotyledon plant cells and plants which synthesise modified starch |
| 06/11/2003 | CN1423524A Process of forming a refrigerated dough |
| 06/05/2003 | US20030104100 Freezing point depressant does not prevent ice formation; resting step allows baked dough to have a relatively greater baked specific volume |
| 06/04/2003 | EP1171472B1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof |
| 05/30/2003 | WO2003043427A1 Pie/cream puff |
| 05/29/2003 | US20030099749 Rising crust manufacturing apparatus |
| 05/29/2003 | CA2364143A1 Rising crust manufacturing apparatus |
| 05/21/2003 | EP1154695A4 Betaine and bakery products |
| 05/21/2003 | EP1082018A4 Method of producing shelf-stable, unbaked bread products |
| 05/20/2003 | US6564699 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods |
| 05/14/2003 | EP0744127B1 Method of manufacturing bread |
| 05/13/2003 | US6562388 Heating wheat grain then grinding; improves cooking speed |
| 05/06/2003 | US6557366 Apparatus for cold-holding food products |
| 05/02/2003 | EP0966200B1 Glaze for dough products |
| 05/01/2003 | WO2002080684A3 Self-rising dough containing food product |
| 04/24/2003 | US20030077361 Prebaking coating with sugar |