| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 05/17/2000 | EP0999752A1 A composition comprising an enzyme having galactose oxidase activity and use thereof |
| 05/17/2000 | EP0944324A4 Food product having a distinct phase and process and apparatus for producing such a product |
| 05/16/2000 | US6063427 Method for producing a hypoallergenic wheat flour |
| 05/16/2000 | US6063426 Conveying dough through fluid stream |
| 05/09/2000 | US6060088 Producing a baked-in-a-can bakery product capable of long storage and subsequent easy removal from the can. |
| 05/03/2000 | EP0782391B1 Use of ascorbic acide and food acid having chelate-forming properties in the manufacture of yeast-leavened products and composition comprising the mentioned ingredients |
| 05/02/2000 | US6056982 Confectionery pattern intaglio, pattern sheet, patterned confectionery sheet, confectionery, confectionery manufacturing method |
| 04/19/2000 | EP0842094B1 Wooden container |
| 04/12/2000 | EP0992193A1 Process for making bread with addition of a gliadin-rich fraction, without incorporation of yeast food and emulsifier |
| 04/11/2000 | US6048558 Method of packaging refrigerated meal in a package containing an anti-fog agent |
| 04/06/2000 | WO2000018242A1 Process for producing baked snacks |
| 04/05/2000 | EP0990392A1 Process for the production of hollow baked confectionery |
| 03/30/2000 | WO2000016635A1 Method for making a strip of kneaded and extruded uncooked batter |
| 03/30/2000 | WO2000016634A1 Method of producing shelf-stable, unbaked bread products |
| 03/30/2000 | CA2333525A1 Method of producing shelf-stable, unbaked bread products |
| 03/29/2000 | CN1248884A Wafer product and process of manufacture |
| 03/28/2000 | US6043474 Additive for controlling microwave heating rates |
| 03/23/2000 | WO2000015038A1 Methods for using pectate lyases in baking |
| 03/23/2000 | CA2342049A1 Methods for using pectate lyases in baking |
| 03/22/2000 | EP0986934A1 An additive for controlling microwave heating rates |
| 03/22/2000 | CN1050499C Process and apparatus for making bread |
| 03/21/2000 | US6039994 Mixture of flour, sugar, fats, eggs and water for storage stable batter for cakes |
| 03/21/2000 | US6039983 Use of a pyranose oxidase in baking |
| 03/21/2000 | US6039982 Forming dough for baking with l-amino acid oxidase, benzylamine oxidase for gluten strength, stickness or thickening |
| 03/15/2000 | CN1050262C Dough proving method for making steamed bread |
| 03/09/2000 | DE19847443A1 Process to make biscuits using beaten egg white and yolk produces fine pore texture with an elastic shape-retaining consistency |
| 03/08/2000 | EP0983326A1 Non-drying viscous agent for treating surfaces |
| 03/07/2000 | US6032573 Method and apparatus for making cheesecake |
| 03/02/2000 | WO2000010395A1 Sourdough product |
| 03/01/2000 | EP0981630A1 Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same |
| 02/24/2000 | WO2000008941A1 Frozen pie dough showing good rising |
| 02/23/2000 | CN1245532A Reduction of phosphorus containing components in edible oils comprising high amount of non-hydratable phosphorus by use of phospholipase from filamentous fungus having phospholipase A and/or B activit |
| 02/22/2000 | US6027753 Wafer product and process of manufacture |
| 02/17/2000 | DE19835269A1 Verfahren zur Verwertung von Backwaren, insbesondere von Rest-, Rückbrot und/oder Altbackwaren Process for the recovery of baked goods, especially of residual, Rear bread and / or Altbackwaren |
| 02/16/2000 | EP0979609A1 Novel method for producing food product of wheat having improved quality and preservability |
| 02/16/2000 | EP0979608A2 Process for recycling bakery products, more specifically remains of bread, bread returns and/or stale bakery products |
| 02/16/2000 | CN1049323C Method and apparatus for stretching dough |
| 02/15/2000 | US6025001 Method for producing bakery products |
| 02/10/2000 | WO2000006695A2 Novel lactic acid bacteria, culture method and uses |
| 02/09/2000 | EP0977869A1 Lipase and use of same for improving doughs and baked products |
| 02/03/2000 | WO2000004784A1 A dough composition for producing low-fat and fat-free snacks |
| 02/03/2000 | WO2000004783A1 Novel dough compositions for the preparation of baked products |
| 02/03/2000 | WO2000004782A1 Process and formulation for a chemically leavened dough or bakery product |
| 02/03/2000 | CA2334337A1 A dough composition for producing low-fat and fat-free snacks |
| 02/01/2000 | CA2184029C Method for extending a dough rise period |
| 01/26/2000 | EP0974644A1 Method for producing freeze resitant yeast |
| 01/26/2000 | EP0973401A1 Process for the manufacture of dry baked products |
| 01/26/2000 | EP0973400A1 Process for the manufacture of dry baked products |
| 01/26/2000 | EP0973399A1 Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase |
| 01/26/2000 | CN2359899Y Edible sweet dumplings structure |
| 01/26/2000 | CN1242154A Novel enzyme-treated protein-containing food, method for producing the same and enzyme prepn. for producing the same |
| 01/20/2000 | WO2000002457A1 Fermented, pasteurised preferment |
| 01/20/2000 | WO2000002456A1 A method of mixing together a number of ingredients, and a mixer arrangement |
| 01/19/2000 | EP0828426B1 Method for preparing leavened dough or leavened puff pastry and food products made therefrom |
| 01/11/2000 | US6013300 Heating at low pressure, batter containing chemical leavening agent and sweetener into a confined space configured like a slice to form product having a crust on all sides, removing from baking space |
| 01/05/2000 | EP0967881A1 Wafer product and process of manufacture |
| 01/05/2000 | EP0702519B1 Use of laccase in baking |
| 12/30/1999 | DE19828298A1 Composition of ground cereals prepared for convenient use in bread preparation |
| 12/29/1999 | WO1999066801A1 Method for continuously producing and storing liquid natural sourdough |
| 12/29/1999 | EP0967280A1 Yeast strains with fil phenotype, stress resistant under conditions of growth and/or fermentation |
| 12/29/1999 | EP0966199A2 Enzyme-based bread improvers |
| 12/23/1999 | WO1999050399A3 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 12/21/1999 | US6004600 Method of making bread |
| 12/16/1999 | WO1999064320A1 Method for making a baking product |
| 12/16/1999 | CA2334451A1 Method for making a baking product |
| 12/15/1999 | EP0963704A2 Food containing proteinaceous material treated with a transglutaminase and an oxidoreductase |
| 12/14/1999 | US6001400 Cream cheese wrapped in dough is sliced into bite-size pieces to form a raw composite product, followed by proofing and/or retarding, steaming, optionally freezing, and baking |
| 12/12/1999 | CA2273047A1 New strains "fil", stress-resistant under fermentation and/or growth conditions |
| 12/09/1999 | WO1999062343A1 Methods for using xyloglucan endotransglycosylase in baking |
| 12/09/1999 | DE19824754A1 Process to prepare dough for subsequent baking as bread |
| 12/09/1999 | CA2328137A1 Methods for using xyloglucan endotransglycosylase in baking |
| 12/09/1999 | CA2273771A1 Novel enzyme-treated protein-containing food, method for producing the same and enzyme preparation for producing the same |
| 12/08/1999 | CN1047063C Method for preparing big bread |
| 12/07/1999 | US5998190 Culture product |
| 12/07/1999 | US5997914 Process for making bread |
| 11/30/1999 | US5994113 Enzymes with aminopeptidase activity |
| 11/30/1999 | US5993187 Apparatus for the production of dough, particularly for paste products |
| 11/25/1999 | WO1999051100A8 Method and plant for baking using steam |
| 11/24/1999 | EP0958197A1 Method for making a baking product |
| 11/23/1999 | US5989616 For heating or cooking of ready-to-cook foods |
| 11/23/1999 | US5989612 Foods including antimycotic agent |
| 11/18/1999 | WO1999057986A1 Methods for using dehydrogenases in baking |
| 11/18/1999 | WO1999057985A1 Methods and compositions for making fermented cereal products |
| 11/17/1999 | EP0956771A1 Method for making a cereal product and the product thereof |
| 11/17/1999 | EP0956346A1 An enzyme with cyclomaltodextrin glucanotransferase (cgtase) activity |
| 11/17/1999 | CN1234975A Method for making shallow-fried mantou and multifunctional rotary plate gas-cooker |
| 11/11/1999 | DE19820055C1 Portion of dough placed on a form and shaped by an overhead smaller |
| 11/10/1999 | EP0954991A1 Dough for cakes containing air bubbles entrained thereinto; and process and equipment for the production of the same |
| 11/03/1999 | EP0953288A1 Ready-to-use bread leaven with long-lasting preservation |
| 10/28/1999 | WO1999053769A1 Preparation of dough and baked products |
| 10/21/1999 | WO1999052372A1 Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread with controlled rising |
| 10/21/1999 | DE19829887A1 Bread without wheat flour |
| 10/19/1999 | US5968790 Increased production of carbon dioxide by yeast in flour-containing dough |
| 10/14/1999 | WO1999051746A1 Improved yeast strain |
| 10/14/1999 | WO1999051109A1 Method and apparatus for preparing food products for further processing |
| 10/14/1999 | WO1999051100A1 Method and plant for baking using steam |
| 10/14/1999 | CA2326982A1 Method and plant for baking using steam |
| 10/13/1999 | CN1231691A An enzyme with cyclomaltodextrin glucanotransferase (CGTASE) activity |
| 10/07/1999 | WO1999050399A2 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 10/05/1999 | US5962055 Preparation of edible food product cups containing a filling |