| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 07/17/2008 | US20080171120 by using a controller to determine the appropriate duration of the warm air thawing, through monitoring the temperature and humidity of the warm air, the dough pieces can be consistently thawed in a bakery environment with varying atmospheric conditions |
| 07/09/2008 | EP1670317B1 Pre-dough concentrate for wheaten bread and mixed flour bread and method for its preparation |
| 07/09/2008 | EP1385383B1 Ready to bake refrigerated dough |
| 07/03/2008 | WO2008080005A1 Food products having caffeine incorporated therein |
| 07/03/2008 | WO2008078107A1 Aqueous dough conditioning composition |
| 07/03/2008 | US20080160150 D-shaped tortilla |
| 07/03/2008 | CA2672557A1 Aqueous dough conditioning composition |
| 06/26/2008 | DE102006060473A1 Manufacturing choux pastry dough in ready-for-use form, employs aseptic conditions in which raw materials are heated for specified temperatures and times |
| 06/25/2008 | EP1933627A1 Proofing tolerant yeast-leavened dough |
| 06/25/2008 | CN100396203C Food coatings |
| 06/19/2008 | WO2008073575A1 Snack chip containing buckwheat hulls |
| 06/19/2008 | US20080145503 Fried Nut Snack Chip |
| 06/19/2008 | US20080145480 Preparation of Dough-Based Product |
| 06/12/2008 | WO2008068560A2 Starter dough concentrate and manufacture thereof |
| 06/12/2008 | WO2007143093A3 Yeast-leavened dough compositions comprising yeast cell wall material |
| 06/12/2008 | US20080138485 Snack chip containing buckwheat hulls |
| 06/12/2008 | US20080138484 Blend of acid-soluble soybean protein, flour, starch or modified starch; powder, dough, paste or batter, or aerated products; biscuits and cookies, cakes, breads, cream puffs, coated fried foods, snack foods, or noodles |
| 06/12/2008 | US20080138472 High fiber rotary molded cookies containing inulin and resistant starch |
| 06/11/2008 | EP1929872A1 Starter dough concentrate and manufacture thereof |
| 06/11/2008 | EP1928252A2 Batter-like compositions and methods of preparing and using same |
| 06/05/2008 | WO2008066540A1 Microwave cooking package for food products and associated methods |
| 06/05/2008 | US20080131556 Low or no gluten content; celiac disease; decreasing the risk of allergies due to wheat flour albumins and globulins; schizophrenic symptoms; products for enteric diet |
| 06/04/2008 | EP1926383A1 Process and apparatus for making improved samosa-pastry and patisserie products |
| 05/28/2008 | EP1925568A2 Microwavable Food Products |
| 05/27/2008 | CA2155675C Yeast-leavened refrigerated dough products |
| 05/21/2008 | EP1921920A2 Developed dough product in moderately-pressurized package, and related methods |
| 05/15/2008 | WO2008058010A2 Pancrepe and method of making same |
| 05/15/2008 | CA2664350A1 Baked nut snack chip |
| 05/13/2008 | US7371423 For improving rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes |
| 05/13/2008 | US7371421 Yeast leavened freezer direct to oven baked goods without chemical leavening agents or modified atmosphere packaging |
| 05/08/2008 | WO2008034999A3 Bread-making enhancer and use thereof in the making of flat bread without a soft part |
| 05/08/2008 | WO2007146650A3 Microwavable bag or sheet material |
| 05/08/2008 | US20080108710 improve the sugar tastes of non-caloric or low-caloric artificial sweeteners with natural sweetener; beverages, drinks, foods, drugs, cosmetics |
| 05/08/2008 | US20080107779 Pancrepe and method of making same |
| 05/07/2008 | EP1916910A2 Batter-like compositions containing setting agent and methods of preparing and using same |
| 05/01/2008 | US20080102183 a mixture of sweeteners, fats, cinnamon, flour, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), used for preparing baked goods by baking, cooking or frying |
| 05/01/2008 | US20080102182 dough comprising nut particles, wheat flour, starches, wheat gluten and water, which is sheeted, cut into pieces and baked to produce nut-based snack chips, having improved flavor, texture, appearance and structural integrity; brittleness; foods |
| 05/01/2008 | US20080102164 comprising cereals and isomaltulose; to provide cereal products that are largely free of common sugars; do not comprise the disadvantages such as laxative effect; show Maillard browning |
| 04/29/2008 | US7364766 Toasted flavor additive and method of making |
| 04/29/2008 | CA2318553C Granulated bread improver for the preparation of bakery products |
| 04/24/2008 | WO2008049119A1 Non-contact printed comestible products and apparatus and method for producing same |
| 04/24/2008 | US20080095910 Preconditioner having independently driven high-speed mixer shafts |
| 04/24/2008 | US20080095908 Baking cup with fill line |
| 04/24/2008 | CA2668694A1 Non-contact printed comestible products and apparatus and method for producing same |
| 04/23/2008 | EP1912508A1 Food precursor composition, method for its production and uses thereof |
| 04/17/2008 | US20080089978 Heat-stable, hydrocolloidal-proteineous mixtures that possess unique performance-enhancing, rheological properties |
| 04/16/2008 | EP1909586A1 Batter-like compositions containing setting agent and methods of preparing and using same |
| 04/10/2008 | US20080085343 Dairy product free; autoimmune disorders |
| 04/10/2008 | US20080085340 Method for making breads |
| 04/10/2008 | DE19738193B4 Zusammenstellung für die schnelle Zubereitung eines Kuchens in einem Mikrowellengerät Arrangement for the rapid preparation of a cake in a microwave device |
| 04/09/2008 | EP1908352A1 Food composition which is used to produce pizza dough |
| 04/09/2008 | CN100379550C Polymer-based casing for sausages |
| 04/03/2008 | WO2008037544A2 Kneadable and mouldable baking mixture |
| 04/03/2008 | WO2008037050A1 System and method for preparing naan bread |
| 04/03/2008 | US20080081099 Grain-based food product with powder coating |
| 03/27/2008 | WO2008036646A1 Leavened products made from non-wheat cereal proteins |
| 03/27/2008 | WO2008034999A2 Bread-making enhancer and use thereof in the making of flat bread without a soft part |
| 03/27/2008 | CA2663804A1 Leavened products made from non-wheat cereal proteins |
| 03/26/2008 | EP1603800A4 Multilayer structures, packages, and methods of making multilayer structures |
| 03/19/2008 | EP1755727A4 Transmission for a remote catheterization system |
| 03/13/2008 | US20080063751 Low-fat batter-like compositions and methods of preparing and using same |
| 03/11/2008 | US7341755 Method for making breads |
| 03/11/2008 | US7341754 Combination condiment beverage dispenser |
| 03/11/2008 | US7341753 Dough composition |
| 03/11/2008 | CA2178508C Catabolite non-repressed substrate-limited yeast strains |
| 03/05/2008 | EP1893221A2 Synergistic prebiotic compositions |
| 02/28/2008 | WO2008024926A2 Production of multi-grain, whole-grain, soft and crunchy sheeted snacks |
| 02/28/2008 | US20080050493 Wheat flour, starch, waxy starch, brown rice flour, whole oat flour, potato flakes, lecithin, monoglyceride, diglycerides, double acting baking powder, and water |
| 02/28/2008 | CA2660863A1 Composition |
| 02/27/2008 | EP1890550A2 Method of forming dough |
| 02/21/2008 | US20080044542 Ready to eat cookie dough |
| 02/21/2008 | CA2661284A1 System for gluten replacement in food products |
| 02/20/2008 | EP1887873A1 Flexible flavor gradient container and packaged liquid-based food item |
| 02/14/2008 | US20080038419 Food product and method of preparation |
| 02/07/2008 | WO2008016351A2 Grain-based food product |
| 02/07/2008 | US20080032024 Maltogenic Alpha-Amylase Variants |
| 02/07/2008 | US20080031952 Nucleic Acid Comprising a Sequence Encoding a Modified Glutenin Polypeptide |
| 02/07/2008 | US20080031928 No laxation bulking system |
| 02/06/2008 | CN101119636A Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| 01/31/2008 | US20080026119 Process for producing ball-shaped food |
| 01/31/2008 | US20080026118 Preparing shelf-stable food slices by thermally preconditioning a plurality of food slices and rapidly dehydrating slices to a moisture content of less than 20% with a microwave; reduced oil potato crisps having desirable organoleptical properties similar to traditional potato crisps |
| 01/31/2008 | US20080026038 No laxation, low flatulence bulking system |
| 01/30/2008 | EP1328158B1 Method for producing a dough-based product |
| 01/30/2008 | CN100364416C Method of extruding bread dough and products thereof |
| 01/24/2008 | US20080020121 High-protein, low-carbohydrate bakery products |
| 01/24/2008 | US20080020118 preparing dough or a baked product prepared from the dough, comprising incorporating the polypeptide into the dough; lipase shows washing performance |
| 01/24/2008 | US20080020117 Meat-containing, strip-shaped food product and method of making same |
| 01/24/2008 | US20080020092 Method For Improving Keeping Quality Of Food And Drink |
| 01/24/2008 | DE102006033445A1 Production of stick-shaped crisps from cereal flour comprises baking dough made from flour and water in strings which are then cut into chips, surface of dough being hydrothermically denatured before baking |
| 01/17/2008 | US20080014324 Taco Frying Apparatus |
| 01/10/2008 | WO2008005949A2 Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate |
| 01/10/2008 | US20080008794 Method for Packaging Bananas for Ripening |
| 01/10/2008 | US20080008782 Method of Preparing a Bread Dough or Part Baked Bread |
| 01/09/2008 | EP1874120A2 Self-rising dough-containing food product and related manufacturing methods |
| 01/09/2008 | EP1874119A2 Multilayer food packaging |
| 01/09/2008 | EP1773129B1 Use of aminopeptidase in dough as a bread improver |
| 01/09/2008 | CN101102673A Method of preparing a baked or fried product from leavened dough |
| 01/03/2008 | US20080003642 Creation of diversity in polypeptides |
| 01/03/2008 | US20080003340 preparing a dough by cooking whole grain cereal grain particles in the presence of water to gelatinize starch content of the whole grain cereal particles, which are mixed with starch, whole grain flour, optional leavening agent, and a food component e.g. fruits and vegetables, baking the dough |
| 01/03/2008 | US20080003331 Microwavable and Oven-Bakable Coated Food Products |