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 8 - Methods for preparing dough or for baking
Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
06/2010
06/02/2010EP2190864A1 Protein
06/02/2010EP2190296A2 Process
06/01/2010US7727572 food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products
05/2010
05/27/2010WO2010059945A1 Whole oat microwavable baked items
05/27/2010WO2010057299A1 Process for preparing low fat and lower fat baked goods and goods obtained therefrom
05/27/2010WO2009098229A3 A method of preparing food products using ts23 alpha-amylase
05/27/2010US20100129492 Collapsible bread dough rising box
05/27/2010CA2741000A1 Whole oat microwavable baked items
05/26/2010CN101715297A Method for preparing a flour tortilla
05/25/2010CA2424710C Method for producing a dough-based product
05/20/2010DE102008057847A1 Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place
05/20/2010CA2644251A1 Process for preparing low fat and lower fat baked goods and goods obtained therefrom
05/18/2010CA2616949C Yeast-leavened refrigerated dough products
05/18/2010CA2326442C Non-maltogenic exoamylases and their use in retarding retrogradation of starch
05/12/2010EP2183354A1 Novel baker's yeast strains
05/12/2010CN1753624B Method for reducing acrylamide formation in thermally processed foods
05/06/2010WO2010049459A1 Method for making sandwich bread without a mould, and related equipment
05/05/2010EP2181601A1 Method for making baked goods
05/05/2010EP2180792A1 Steamed cake donut
05/05/2010CN101701214A Xylanase XYNA4 with wide pH applicability and gene and application thereof
04/2010
04/29/2010WO2010045930A2 Sponge systems
04/29/2010US20100104719 Food dough forming apparatus and food dough forming method
04/29/2010US20100104693 High fiber shelf stable toaster pastries and methods of preparation
04/29/2010US20100104692 Flour based dough and method of preparing such dough
04/29/2010US20100104691 Method and equipment for the continuous production of an expanded food product
04/29/2010DE10357433B4 Verfahren zum Herstellen eines Getreidekeimzusatzes und dessen Verwendung zur Backwarenherstellung A method of manufacturing a cereal germ additive and its use for bakery products
04/27/2010US7704539 Method for making breads
04/27/2010CA2514740C Method for making pullman type breads
04/22/2010US20100098817 Edible container apparatus and method of manufacture
04/22/2010US20100098804 Amylolytic enzyme variants
04/21/2010EP1709167B1 Amylase
04/21/2010EP1654355B1 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products
04/20/2010CA2478826C Method for manufacturing a snack, a snack, and food like a snack
04/15/2010US20100093592 A detergent composed of glycoside hydrolase 61 having a specific amino acid sequence and a surfactant; used for cleaning or washing hard surfaces or as a laundry laundary detergent
04/15/2010US20100092643 Process for producing multi-grain chip products using dry ingredients
04/08/2010US20100086649 Kneadable and mouldable baking mixture
04/08/2010US20100086640 Protein
04/08/2010US20100086639 Dough Product, Microwaveable Frozen Bread Product, and Method For Making Same
04/07/2010CN101691564A Fungal alpha-amylase by liquid fermentation and preparation method thereof
04/06/2010US7691609 Introduced consensus glycosylation site; food or feed processing; paper pulp
04/06/2010CA2240390C Novel xylanases, genes encoding them, and uses thereof
04/01/2010WO2010034061A1 Leavening composition
04/01/2010US20100080884 Multiphase oil continuous flavor and ingredient delivery system
04/01/2010DE102008045832A1 Device for the production of wrapped wafer cones for individual wafer, comprises baking molds movably coupled to each other over a stretch of way and having a lower mold and an upper mold
03/2010
03/31/2010CN101684470A Novel phospholipases and uses thereof
03/31/2010CN101683083A Method for producing staple bread
03/25/2010US20100074991 Novel oxidoreductases and uses thereof
03/24/2010EP2164958A2 Method of preparing a dough-based product
03/24/2010CN101676390A Variant glycolipid acyltransferase enzyme and use thereof
03/18/2010WO2010029151A1 Food and beverage ingredient delivery systems
03/18/2010US20100068221 Low salt food with improved taste
03/16/2010CA2256788C Toast with topping
03/16/2010CA2138817C Homogeneous dry yeast compositions and process for production thereof
03/11/2010US20100062123 Method and system for the direct injection of asparaginase into a food process
03/11/2010US20100062106 Novel method to produce cake
03/11/2010US20100062105 Method of preparing a cake using phospholipase
03/10/2010CN101664048A Steamed bread slice making flour modifier and use thereof
03/09/2010CA2641125A1 Batter product baking technology
03/07/2010CA2678312A1 Dough product, microwaveable frozen bread product, and method for making same
03/04/2010US20100055237 Novel Enzymes for Use In Enzymatic Bleaching of Food Products
02/2010
02/28/2010CA2677133A1 Production of extruded cheese crackers and snacks
02/25/2010US20100047877 polynucleotides encoding the phospholipases; using these enzymes in industrial processes and methods of diagnosing fungal infections; Aspergillus niger; recombinant host cells wherein the expression of a phospholipase is significantly increased or wherein the activity of the phospholipase is increased
02/25/2010US20100047388 Lipolytic Enzyme Variants
02/25/2010US20100047387 Transformed saccharomyces yeast strains having reduced ethanol production by fermentation
02/24/2010EP2156750A1 Novel food production process
02/24/2010CN100591212C Method of improving dough and bread quality
02/23/2010US7666650 Amylase
02/23/2010US7666633 Enzymes having alpha amylase activity and methods of making and using them
02/23/2010CA2457739C Method for making breads
02/18/2010US20100040736 Bread with increased arabinoxylo-oligosaccharide content
02/17/2010EP2153729A1 Composition for laminated dough
02/17/2010EP2153725A1 Composition for laminated dough
02/11/2010WO2010016400A1 Method for producing food dough to be cooked and method for producing bread
02/11/2010US20100034931 Biscuit for frozen confectionery
02/11/2010CA2730170A1 Method for producing dough and method for producing bread
02/10/2010EP2151494A2 Maltogenic alpha-amylase variants
02/10/2010CN101646350A Bread with increased arabinoxylo-oligosaccharide content
02/09/2010CA2328185C Stable suspension of a particulate component
02/09/2010CA2300436C Sugar super-tolerant yeast for confectionery and bakery
02/08/2010CA2639242A1 Stable muffin batters and methods for making same
02/04/2010WO2010012421A1 Method for prolonging crust crisping
02/04/2010US20100028519 Rice Snack and Method for Producing the Same
02/04/2010US20100028516 Production of cookies having large particulates using ultrasonic wirecutting
02/04/2010US20100028511 Image Variety on Edible Substrates
02/04/2010US20100028491 Aqueous Dough Conditioning Composition
02/04/2010US20100028490 Bread improver and use thereof in making crumb-free flat bread
02/04/2010DE102008035637A1 Method for producing bread with high vitamin content made of powder and liquid ingredients, involves mixing oat flakes, flax seeds, pumpkin seeds, sunflower seeds, finely grounded rye flour, whole-wheat flour and freeze-dried yeast
02/03/2010CN100586288C Method for making a cereal food product baked in a mould
02/02/2010US7654195 Apparatus for making a food product
01/2010
01/28/2010US20100021609 Snack food product and method
01/28/2010DE102008035068A1 Verfahren zur Verlängerung der Krusten-Rösche A method for extending the crust crispness
01/26/2010CA2427914C A process for the prevention and/or reduction of maillard reaction in a foodstuff containing a protein, a peptide or an amino acid and a reducing sugar
01/26/2010CA2157667C Enzymes with xylanase activity from aspergillus aculeatus
01/21/2010US20100015279 Method and Formulations For Gluten-Free Bakery Products
01/21/2010US20100015278 Acidulate composition and methods for making and utilizing the same
01/20/2010EP2144509A1 Method for producing a bakery product
01/14/2010WO2010005419A1 Gluten-free baked products and methods of preparation of same
01/14/2010WO2010003334A1 Yeast used for pizza and its production method
01/14/2010US20100009055 Molded expanded pellet product and method of making
01/13/2010EP2141999A1 Yeast-leavened dough and dry mix for preparing such a dough
1 ... 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 ... 59