| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
|---|
| 01/02/2008 | CN200997863Y Semi-automatic fresh tegument pulling machine |
| 12/27/2007 | WO2007149171A2 Retarder-to-oven laminated dough |
| 12/27/2007 | US20070298153 Method For The Production Of Snacks And Product Thus Obtained |
| 12/27/2007 | US20070298143 Retarder-to-oven laminated dough |
| 12/27/2007 | CA2651422A1 Retarder-to-oven laminated dough |
| 12/25/2007 | US7312062 Lipolytic enzyme variants |
| 12/21/2007 | WO2007146843A2 Refrigerator stable pressurized baking batter |
| 12/21/2007 | CA2654742A1 Refrigerator stable pressurized baking batter |
| 12/20/2007 | US20070292583 Production of stabilized whole grain wheat flour and products thereof |
| 12/20/2007 | US20070292562 Aqueous Stabilization of Liquid Dough Conditioning Composition |
| 12/13/2007 | WO2007143093A2 Yeast-leavened dough compositions comprising yeast cell wall material |
| 12/13/2007 | WO2007140574A1 System and method for producing a packaged batter |
| 12/13/2007 | US20070286933 Refrigerator stable pressurized baking batter |
| 12/13/2007 | CA2650936A1 System and method for producing a packaged batter |
| 12/06/2007 | WO2007139563A2 Enhanced consumable with reduction of or replacement of egg content using highly refined cellulose fiber ingredients |
| 12/06/2007 | WO2007137578A1 Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread |
| 12/06/2007 | WO2007117759A3 Direct melt processing of resins |
| 12/06/2007 | WO2006127189A3 Flavor gradient container and packaged liquid-based food item |
| 12/06/2007 | US20070281063 Instant sauces for food use |
| 12/06/2007 | US20070281056 Premixes, Flour Enriched With Same, Mineral Supplemented Foodstuffs And Methods Of Manufacture Thereof |
| 12/05/2007 | EP1477070B1 Fat composition |
| 11/29/2007 | WO2007136891A2 Whole grain products made with whole grain durum wheat |
| 11/29/2007 | US20070275128 Dough compositions having a moisture barrier, and related methods |
| 11/29/2007 | CA2644039A1 Whole grain products made with whole grain durum wheat |
| 11/28/2007 | EP1858336A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| 11/23/2007 | CA2547477A1 Chemical-free flour blend for steamed chinese food |
| 11/22/2007 | WO2006116173A3 Self-rising dough-containing food product and related manufacturing methods |
| 11/21/2007 | EP1855537A1 Dough compositions and pretzels |
| 11/15/2007 | WO2007130070A1 Batter compositions and methods of preparing and using same |
| 11/15/2007 | US20070264405 Dry psyllium husk incorporated dough products and method of preparation thereof |
| 11/15/2007 | US20070264400 Extrusion process for the production of baby cereal |
| 11/15/2007 | US20070264311 Cysteine Protease from Ginger (Zingiber) as a Food Improver and Anti-Inflammatory |
| 11/15/2007 | CA2650019A1 Batter compositions and methods of preparing and using same |
| 11/08/2007 | US20070259091 Flour and dough compositions and related methods |
| 11/08/2007 | US20070259090 Low-calorie foods and process of making the same |
| 11/07/2007 | EP1377167B1 Method of extruding bread dough and products obtainable thereby |
| 11/01/2007 | WO2006078878A3 Refrigerated dough and product in low pressure container |
| 11/01/2007 | CA2646328A1 Frozen microwaveable dough products |
| 10/24/2007 | EP1845789A2 Refrigerated dough and product in low pressure container |
| 10/18/2007 | WO2007117145A1 Proofing tolerant yeast-leavened dough |
| 10/18/2007 | WO2006083951A3 Artificial sweetener with high intensity sweetness |
| 10/18/2007 | CA2648404A1 Direct melt processing of resins |
| 10/16/2007 | US7282233 Chemically modified lipolytic enzyme |
| 10/16/2007 | US7282231 Mixture of starch, wheat flour ,sweetening and water; shaping; frying |
| 10/16/2007 | CA2237699C Novel protein complexes |
| 10/11/2007 | US20070237872 Three-Dimensional Food Products |
| 10/04/2007 | US20070231436 Method of Baking Frozen Dough Pieces |
| 10/04/2007 | US20070231433 Pack for doughy food products in portions |
| 10/03/2007 | EP1839488A1 Egg-free cake and a method for preparation thereof |
| 09/27/2007 | US20070224326 Flour products having multi-flavor, multi-variety, and rich nutrition |
| 09/27/2007 | US20070224325 Xylanase |
| 09/18/2007 | CA2484273C Dehydrated potato flakes |
| 09/13/2007 | WO2006097415A8 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| 09/12/2007 | EP1662885B1 A method of baking frozen dough pieces |
| 09/12/2007 | CN100336453C Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products |
| 09/10/2007 | CA2581397A1 A method of preparing a ready-to-eat cooked foodstuff |
| 09/07/2007 | WO2007099506A1 Fruit based dough and fabricated snack products made therefrom |
| 09/07/2007 | CA2644501A1 Fruit based dough and fabricated snack products made therefrom |
| 09/05/2007 | EP1827115A1 Method of preparing a baked or fried product from leavened dough |
| 09/04/2007 | US7264838 Method for reducing acrylamide levels in food products and food products produced thereby |
| 09/04/2007 | US7264120 Container lid information dial kit |
| 09/01/2007 | CA2579994A1 High moisture, high fiber baked products and doughs thereof, and methods |
| 08/30/2007 | US20070202230 Breadmaking Processes And Products |
| 08/29/2007 | EP1825757A1 Baked goods |
| 08/29/2007 | EP1824342A1 Use of a polysaccharide as bread improver |
| 08/29/2007 | CN100333646C Microwave refrigerated sponge cake dough, and its making method |
| 08/21/2007 | US7258888 Flour and dough compositions and related methods |
| 08/16/2007 | WO2007092087A2 Moisturizing composition for protein materials |
| 08/16/2007 | WO2007075611A3 Method for producing frozen dough |
| 08/16/2007 | US20070190215 Method of making a pizza crust |
| 08/15/2007 | EP1817960A1 Batter, food product having a coating comprising the batter and method of making a batter |
| 08/15/2007 | CN101018485A Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 08/09/2007 | US20070184167 Preservation of flavanols or antioxidants in food products |
| 08/09/2007 | US20070184166 Frozen or fresh batter mix and cake |
| 08/09/2007 | US20070184160 Vegetable dough, a process for its production and vegetable bakery products made therewith |
| 08/02/2007 | US20070178208 Method of reducing voids in dough |
| 07/26/2007 | US20070172578 Resistant Starch with Cooking Properties Similar to Untreated Starch |
| 07/26/2007 | US20070172567 Anti-staling composition and bakery products comprising this composition |
| 07/26/2007 | US20070172545 Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an nacl substitute |
| 07/26/2007 | DE202007005935U1 Brot- und Backmischung zur Herstellung von Brot und Kleingebäck Bread and baking mix for making bread and biscuits |
| 07/25/2007 | EP1810572A1 Filled pastry and relative manufacturing process |
| 07/19/2007 | US20070166446 Method for producing a gluten-based baked product |
| 07/18/2007 | EP1808074A1 Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance |
| 07/12/2007 | US20070160733 Production of Expanded Food Crackers |
| 07/11/2007 | EP1804586A2 Refrigerated, chemically-leavened dough in low pressure package |
| 07/05/2007 | WO2007076419A1 Rheologically balanced high fiber ingredient for food products |
| 07/05/2007 | WO2007075611A2 Method for producing frozen dough |
| 07/05/2007 | US20070154609 Extrudable Food Composition |
| 07/05/2007 | US20070154596 Batter mix containing modified starch |
| 07/05/2007 | CA2634545A1 Method for producing frozen dough |
| 07/05/2007 | CA2634461A1 Rheologically balanced high fiber ingredient for food products |
| 06/28/2007 | WO2007073191A1 Batter, food product having a coating comprising the batter and method of making a batter |
| 06/28/2007 | WO2007038423A3 Visually apparent oat-containing chips providing health advantages |
| 06/28/2007 | WO2007019239A3 Batter-like compositions and methods of preparing and using same |
| 06/28/2007 | WO2006115711A3 Reduced sugar elastic thin sheeted food dough |
| 06/28/2007 | US20070148301 Dough forming process |
| 06/28/2007 | US20070148300 Rheologically balanced high fiber ingredient for food products |
| 06/28/2007 | US20070148299 Foods containing large amount of functional components and method of producing the same |
| 06/28/2007 | US20070148293 Packaged consumable products with user-selectable aromas |
| 06/27/2007 | EP1799040A1 Refrigerated, developed, chemically-leavened dough compositions comprising concentrated protein ingredient |