A21D 10 - Batters, dough or mixtures before baking

Patents for A21D 10 - Batters, dough or mixtures before baking (2,772)
01/2007
01/31/2007	EP1746903A2 Flour and dough compositions and related methods
01/31/2007	CN1905799A Composition and method for making high-protein and low-carbohydrate food products
01/25/2007	WO2007011776A2 Pamps, pathogen associated molecular patterns
01/25/2007	WO2007011236A1 Food precursor composition, method for its production and uses thereof
01/25/2007	WO2006118697A3 Programmable liquid containers
01/25/2007	US20070020369 Dough compositions for extended shelf life baked articles
01/25/2007	CA2614896A1 Food precursor composition, method for its production and uses thereof
01/24/2007	EP1567015B1 Microwavable food product
01/24/2007	EP1265487B1 Liquid bread improver composition
01/17/2007	EP1635644B1 Packaged dough product in flexible package, and related methods
01/11/2007	US20070009639 Barrier for food particles
01/11/2007	US20070009633 Insert for pressurized containers for liquids, especially beverage containers
12/2006
12/28/2006	WO2006138524A2 Method of forming dough
12/28/2006	WO2006138305A2 Method and use of a laccase enzyme in a baked product
12/28/2006	WO2006047512A3 Baked products containing rice flour
12/28/2006	DE102005027484A1 Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung Use of flavoring yeasts for production of baked goods on the basis of grain products, dispensing with additives and methods for their manufacture
12/28/2006	CA2612086A1 Calcium fortification of bread dough
12/27/2006	EP1736056A1 A method for making a dough product frozen after the final-proofing and a frozen bread dough product made by utilizing the same method
12/27/2006	CN1886054A Bulking agents for baked goods
12/21/2006	WO2006134409A2 Synergistic prebiotic compositions
12/21/2006	WO2006044462A3 Dough compositions and related methods, involving high-gluten content
12/21/2006	WO2005091995A3 High fiber, reduced effective carbohydrate corn-based food formulations
12/21/2006	US20060286278 Cake composition with an emulsifier
12/21/2006	US20060286246 Preparation of bakery mixes
12/21/2006	US20060286245 Reduced fat and caloric value with little effect on taste and texture; pancakes
12/21/2006	US20060286244 Method of forming food product
12/21/2006	US20060286243 Protein desserts
12/21/2006	US20060286242 Sweet potato compositions
12/21/2006	US20060286219 Beverage container with pre-salted rim and method of production
12/21/2006	CA2742935A1 Sweet potato compositions
12/21/2006	CA2611935A1 Synergistic prebiotic compositions
12/20/2006	EP1732400A2 High fiber, reduced effective carbohydrate corn-based food formulations
12/14/2006	WO2006133124A1 Low trans puff pastry composition, method of use and puff pastry products
12/14/2006	WO2005092063A3 Vendable sandwich and food products
12/14/2006	CA2610952A1 Low trans puff pastry composition, method of use and puff pastry products
12/13/2006	EP1729587A1 Microwaveable and oven-bakable coated food products
12/13/2006	CN1878473A A method of baking frozen dough pieces
12/12/2006	US7147881 Mixing wheat flour, fat and water to form homogeneous and cohesive gluten structure followed by forming dough into sheet, separately preparing non-wheat dough, assembling wheat dough with non-wheat dough to form composite dough
12/07/2006	WO2005091918A3 Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
12/07/2006	US20060275530 Package for pasta, machine and method for obtaining said package
12/06/2006	EP1728432A2 Pre-mix for bakery products comprising a shortening
11/2006
11/30/2006	WO2006127186A1 Flexible flavor gradient container and packaged liquid-based food item
11/30/2006	CA2609320A1 Flexible flavor gradient container and packaged liquid-based food item
11/29/2006	EP1503628A4 Frozen microwaveable bakery products
11/28/2006	US7141770 Microwave cooking package with non-stick absorbing pad
11/23/2006	US20060263504 Rolled sheet of cookie dough
11/23/2006	US20060263503 Flour composition with increased total dietary fiber, process of making, and uses thereof
11/23/2006	US20060263494 Packaged dough product in flexible package, and related methods
11/23/2006	DE202006015009U1 Kneadable and shapeable baking mixture, useful for producing biscuits in shaped figure form, comprises flour, water and optionally sweetener, starch, protein and/or fat
11/16/2006	WO2006121724A2 Nutritional product and hydration method of manufacture
11/15/2006	EP1720414A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
11/15/2006	EP1720413A1 A method of preparing a bread dough or part baked bread
11/09/2006	US20060251788 Nutritional product and hydration method of manufacture
11/09/2006	US20060251787 Nutritional product and hydration method of manufacture
11/09/2006	CA2606995A1 Programmable liquid containers
11/08/2006	EP1719412A1 Pre-mix for bakery products comprising a shortening
11/02/2006	WO2006116364A2 Preparation of an edible product from dough
11/02/2006	WO2006116173A2 Self-rising dough-containing food product and related manufacturing methods
11/02/2006	WO2006115711A2 Reduced sugar elastic thin sheeted food dough
11/02/2006	WO2006028789A3 Consumables container with nested insert
11/02/2006	US20060246198 Whole grain products made with whole grain durum wheat
11/02/2006	EP1715748A2 Vegetable dough, a process for its production and vegetable bakery products made therewith
11/02/2006	CA2605920A1 Self-rising dough-containing food product and related manufacturing methods
10/2006
10/26/2006	US20060240173 High protein baked goods mixture of fats, artificial sweetener and protein; for obesity and diatetic diets
10/26/2006	US20060240164 Backing tin, edible baked product and method for the preparation thereof
10/25/2006	EP1713342A1 Shelf-stable sweet fermented doughs
10/25/2006	EP1713341A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
10/19/2006	WO2005041673A3 Ready-to-bake dough and integrated baking sheet
10/19/2006	US20060233931 Bakery products containing starch n-octenyl succinate
10/19/2006	US20060233930 Process for reducing the acrylamide content of heat-treated foods
10/19/2006	US20060233923 Packaged pet snack dough and method of making same
10/18/2006	EP1712134A1 Continuous production method of a biscuit with a design marking and biscuit thereof
10/12/2006	WO2005112663A3 Flour and dough compositions and related methods
10/12/2006	US20060229587 Transmission for a remote catheterization system
10/12/2006	US20060228456 Production of baked snack chips with irregular shape having notched edges
10/12/2006	US20060228455 Procedure for obtaining foodstuffs based on nopal and/or other vegetables
10/05/2006	WO2006020556A3 Pre-portioned dough unit intermediates
10/05/2006	US20060222743 Candy-coated beverage container and related method
10/04/2006	EP1705995A1 Batter mix containing modified starch
10/04/2006	EP1705994A1 Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids
10/03/2006	CA2389609C Freezer-to-oven dough products
09/2006
09/28/2006	WO2006102528A2 Rolled food item and method for formation of same
09/28/2006	WO2006044465A3 High expansion dough compositions and methods
09/28/2006	US20060216398 Dehydrated potato flakes
09/28/2006	US20060216389 Rolled food item and method for formation of same
09/28/2006	US20060216388 Bread compositions containing sugar beet pectins
09/28/2006	US20060216387 cone-shaped food item (such as waffles) and systems and methods for packaging and dispensing the same; has a lid/container for covering an open upper end of the cone-shaped waffle and potentially storing the foodstuff
09/28/2006	CA2601810A1 Rolled food item and method for formation of same
09/21/2006	WO2006097949A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
09/21/2006	WO2006097415A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
09/21/2006	WO2006050227A3 Refrigerated, chemically-leavened dough in low pressure package
09/21/2006	US20060210687 Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
09/21/2006	CA2600360A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
09/21/2006	CA2502132A1 Microwaveable dough compositions
09/14/2006	DE202006006386U1 Gerollte Bahn aus Keksteig Rolled sheet of cookie dough
09/13/2006	EP1100338B1 Process and formulation for a chemically leavened dough or bakery product
09/13/2006	CN1832689A Rice flour compositions
09/08/2006	WO2006093922A1 Dough compositions and pretzels
09/08/2006	WO2006002252A3 Croissants and method for forming same
09/08/2006	WO2005025327A3 Resistant starch with cooking properties similar to untreated starch

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