| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 04/24/2002 | EP1199217A1 Pizza preparation & delivering method |
| 04/24/2002 | EP1198562A1 A process for preparing an enzyme containing granule |
| 04/18/2002 | WO2002031118A1 Drying-resistant yeast |
| 04/18/2002 | WO2002030207A1 Preparation of baked product from dough |
| 04/17/2002 | EP0958197B1 Method for making a baking product |
| 04/16/2002 | US6372481 Instant dry yeast for use in frozen dough-baking process |
| 04/11/2002 | WO2002028991A1 Particles containing active in visco-elastic liquids |
| 04/11/2002 | WO2002028369A1 Coated particles containing an active substance |
| 04/11/2002 | US20020041918 Shelf-stable soft pretzel |
| 04/10/2002 | EP1195092A1 Process for preparing cereal products |
| 04/10/2002 | CN1082341C 生产中空的焙烤点心的方法 A hollow baked confectionery production method |
| 04/10/2002 | CN1082340C Use of deaminating oxidase in baking |
| 04/04/2002 | WO2002026044A2 Liquid bread improving compositions |
| 04/04/2002 | WO2001089307A3 Storable dough precursor, method for production and use thereof |
| 04/04/2002 | CA2421833A1 Liquid bread improving compositions |
| 04/03/2002 | EP1193314A1 Lipase and use of same for improving doughs and baked products |
| 04/03/2002 | CN1081896C Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
| 04/02/2002 | US6365204 Preparation of dough and baked products |
| 03/28/2002 | WO2002024926A1 Talaromyces xylanases |
| 03/28/2002 | WO2002024881A1 Phospholipase from zygoascus hellenicus |
| 03/28/2002 | DE10046605A1 Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren Use of transglutaminases for the production of low-wheat bakery products |
| 03/28/2002 | DE10041136A1 Multi-corn bread containing vitamins, minerals and/or trace elements as additives to benefit health |
| 03/27/2002 | EP1190624A2 Use of transglutaminase for preparing bakery products |
| 03/27/2002 | EP1189515A1 Method and apparatus to provide marking on bread |
| 03/27/2002 | EP1189514A1 Leavened dough extrusion process |
| 03/27/2002 | CN1342197A 蛋白质 Protein |
| 03/21/2002 | WO2002021927A1 A method of configuring a slice of a pizza-type pie and an apparatus for preparing a pizza-type pie |
| 03/21/2002 | US20020034577 Oil and/or oil mimetic component, a triglyceride fatty acid and/or a high melting point emulsifier, and a particulate component in a stable suspension within a crystal matrix |
| 03/20/2002 | CN1340995A High-protein nutritious food composition with grain as main component and its preparing process |
| 03/19/2002 | US6358543 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 03/14/2002 | WO2002019828A1 A dough composition comprising a lipid-encapsulated enzyme |
| 03/14/2002 | US20020031575 Method for production of baked, fried or steamed goods |
| 03/14/2002 | DE10121857A1 Biskuitkuchen-Vormischung und Verfahren zur Biskuitkuchenherstellung unter Verwendung der Vormischung Sponge cake premix and process for sponge cake production using the premix |
| 03/13/2002 | EP1185630A1 Chemically modified lipolytic enzyme |
| 03/13/2002 | EP0944325B1 Cooked dish |
| 03/13/2002 | CN1080536C Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 03/12/2002 | US6355282 Provide baked products having softness and are slow in getting hard; baked goods |
| 03/10/2002 | CA2317989A1 Method and pressing mold for producing baked shaped bodies |
| 03/07/2002 | US20020028267 Activity-stable and low-dust; used, for example, in the production of baked goods and farinaceous products, in starch processing, or in brewing |
| 03/06/2002 | EP0886472B1 Bread |
| 03/06/2002 | CN1338898A Blunt edge dough cutter |
| 03/05/2002 | US6352732 Method of preparing coated low-fat and fat free-snack food |
| 02/28/2002 | WO2002016618A1 Aminopeptidase |
| 02/28/2002 | CA2418300A1 A novel aminopeptidase produced from aspergillus niger |
| 02/27/2002 | EP1181868A2 Microwave heatable sandwich |
| 02/27/2002 | EP1181867A2 Granulated bread improver for the preparation of bakery products |
| 02/21/2002 | WO2002013618A2 Method for obtaining an aerated food product and resulting product |
| 02/21/2002 | WO2001050878A3 Method and apparatus for manufacturing edible ice products of the folded sandwich type |
| 02/20/2002 | EP1180152A1 Recombinant bacterial phytases and uses thereof |
| 02/14/2002 | WO2002013079A1 System for producing fresh-cooked food and production method |
| 02/12/2002 | US6346287 Process for producing baked snacks |
| 02/12/2002 | US6346244 Fungal protein disulfide isomerase |
| 02/07/2002 | WO2002010395A1 Isoforms of an oxodicarboxylates transporter of s. cerevisiae |
| 02/06/2002 | CN1334011A Method for preparing bakery, deep-fried or steamed foods |
| 02/05/2002 | US6344228 Method for the production of pressure precooked and dehulled corn flour for tortilla |
| 01/29/2002 | CA2191648C Microwavable crispy bread-rolls |
| 01/24/2002 | US20020009480 Food-induced antisecretory proteins |
| 01/23/2002 | EP1174669A1 Method and apparatus for cooling drinking water |
| 01/23/2002 | EP1174033A2 Method for production of baked, fried or steamed foodstuffs from a dough |
| 01/17/2002 | WO2002004652A1 Production of yeast involving an acclimatisation step prior to use in baking |
| 01/17/2002 | WO2002003805A1 Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes |
| 01/16/2002 | CN1331742A Lipolytic enzyme varints |
| 01/10/2002 | WO2002002428A1 Packaging means for liquid yeast |
| 01/10/2002 | US20020004243 Method for introducing recessive properties into the genetic background of industrial baker's yeast |
| 01/10/2002 | US20020004084 Dry bakery products and a process for their preparation |
| 01/09/2002 | EP1168927A1 System and method for producing par-baked pizza crusts |
| 01/03/2002 | WO2002000852A2 Lipolytic enzyme |
| 01/02/2002 | EP1166635A1 Multi-layered biscuit for frozen or refrigerated food product |
| 01/02/2002 | EP1164854A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained. |
| 01/02/2002 | EP1164853A1 Lactobacillus plantarum / pentosus and a method of preparing a shelf-life enhancing composition for baking mixes thereof |
| 12/27/2001 | WO2001098474A1 Biocatalyst inhibitors |
| 12/27/2001 | WO2001097620A1 Puff pastry biscuit for refrigerated or frozen food product |
| 12/27/2001 | WO2001097619A1 Method of forming gluten of bread |
| 12/27/2001 | US20010055788 Recombinant bacterial phytases and uses thereof |
| 12/27/2001 | US20010055638 Cooking in microwave oven |
| 12/27/2001 | US20010055635 Preparation of dough and baked products |
| 12/27/2001 | US20010055634 Process for producing bread |
| 12/27/2001 | CA2412824A1 Puff pastry biscuit for refrigerated or frozen food product |
| 12/26/2001 | CN1327746A Flour dedicated for pulled noodles |
| 12/20/2001 | WO2001095731A1 Deep-frozen dietetic cake |
| 12/20/2001 | WO2001095730A1 Low-calorie and high-protein cakes |
| 12/20/2001 | WO2001095729A1 A process for manufacturing stone baked pizzas |
| 12/20/2001 | US20010053401 Method of preparing coated low fat and fat free snack food |
| 12/20/2001 | CA2412465A1 Deep-frozen dietetic cake |
| 12/19/2001 | CN1076169C Method for increasing the bulk of food having reduced bulk |
| 12/13/2001 | WO2001093687A1 A filled snack having a wafer outer envelope, a method and an apparatus for the production thereof. |
| 12/13/2001 | WO2001093686A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 12/13/2001 | US20010051196 Fermenting sourdough from acid generating compound provides acidic taste without causing inhibition of the acid sensitive compound |
| 12/13/2001 | US20010051195 Via plant extracts from Hordeum vulgari- barley which bind thaumatin-like protein; food processing |
| 12/13/2001 | CA2411052A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 12/12/2001 | EP1161874A2 Method for preparing deep frozen dough on the basis of pre-prepared ingredients |
| 12/12/2001 | EP1161873A1 Baking process comprising a step of vacuum cooling |
| 12/12/2001 | EP0929225B1 Method of preparing dough |
| 12/11/2001 | US6327968 System and method for producing par-baked pizza crusts |
| 12/06/2001 | DE10025654A1 Lagerstabiler Vorteig, ein Verfahren zu seiner Herstellung und seine Verwendung A storage-stable pre-dough, a process for its preparation and its use |
| 12/06/2001 | DE10025376A1 Optimiertes Weizenmehl Optimized wheat flour |
| 12/05/2001 | EP1159878A1 Intraoral stimulating implement |
| 12/05/2001 | EP0929224B1 Method of preparing dough |
| 12/04/2001 | US6326048 Kneading wheat flour with electrolyzed water; improved quality, smoothness, dispersion, elasticity, smell, thickness and softness |
| 11/29/2001 | WO2001090333A2 Recombinant bacterial phytases and uses thereof |