| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 03/16/2006 | WO2005091984A3 Reduced sucrose cookie dough |
| 03/16/2006 | US20060057270 Flour based food product comprising thermostable alpha-amylase |
| 03/16/2006 | US20060057269 Method for producing baked objects, at least parts of which are a glossy brown |
| 03/15/2006 | EP1633195A2 Liquid dough conditioner |
| 03/15/2006 | CN1745642A Instant cheese powder and preparation thereof |
| 03/09/2006 | US20060051481 Pre-portioned dough unit intermediates |
| 03/08/2006 | EP1631149A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 03/07/2006 | US7008655 mixing dough that is shaped to a truncated cone product with free-standing base and cavity for sweet or savory filling; gelatinized starch coating helps seal overlapping sections |
| 03/07/2006 | CA2219772C Method for increasing specific volume and bakery products resulting therefrom |
| 03/02/2006 | WO2006023974A2 Bean fries |
| 03/02/2006 | WO2005046347A3 Composition and method for making high-protein and low-carbohydrate food products |
| 03/02/2006 | DE102004041801A1 Self-baking product for baking by consumer, especially for producing a cake, comprising ready-to-bake mass in closed container to serve as baking mold after lid removal |
| 02/23/2006 | WO2006020556A2 Pre-portioned dough unit intermediates |
| 02/23/2006 | WO2006019688A2 Method for making a rolled snack food product having a light crispy texture |
| 02/23/2006 | US20060040032 Method and apparatus for forming a ready-to bake, endless dough ring and method for the manufacture of a baked ring article from such a pre-formed dough ring |
| 02/22/2006 | CN1736209A Method for producing maize ultra-fine powder |
| 02/21/2006 | CA2213965C Flour blends for deep fried foods, steamed chinese manju, dough sheets, okonomi-yaki, and takoyaki; and foods prepared from the flour blends |
| 02/16/2006 | WO2006016939A2 Low carbohydrate dough and method for making |
| 02/10/2006 | CA2515475A1 Pre-portioned dough unit intermediates |
| 02/09/2006 | WO2006015132A1 Dough compositions having a moisture barrier, and related methods |
| 02/09/2006 | US20060029708 Rice flour confection product and method of producing the same |
| 02/09/2006 | US20060029707 Food products and food intermediates having low acrylamide content comprising cyclodextrin and amino acids, salts or derivatives thereof, and methods |
| 02/09/2006 | CA2575413A1 Dough compositions having a moisture barrier, and related methods |
| 02/08/2006 | EP1622457A2 Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
| 02/07/2006 | US6994880 Process for preparing dehydrated potato flakes |
| 02/07/2006 | CA2358260C Microwaveable sponge cake |
| 02/02/2006 | WO2006011911A1 Wheat protein isolates and their modified forms and methods of making |
| 02/02/2006 | WO2005112655A3 Packaged, developed dough product in low pressure package, and related methods |
| 02/02/2006 | US20060024423 Method of making a granulated bread improver |
| 02/02/2006 | US20060024416 Applying hydrogel coating containing hydrophillic colloid, oil, plasticizer and water then baking; maximizing volume and aesthetics; can be baked from frozen without thawing or proofing |
| 02/02/2006 | CA2570902A1 Wheat protein isolates and their modified forms and methods of making |
| 02/01/2006 | EP1619955A1 Dough made with encapsulated soda |
| 01/26/2006 | WO2006009447A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/26/2006 | US20060019014 Biscuit flatbread and method of making same |
| 01/26/2006 | US20060019013 Method for making a rolled snack food product having a light crispy texture |
| 01/26/2006 | US20060019012 Dysphagic dietary treatment |
| 01/26/2006 | US20060019000 Single-dose plastic capsule for powdered coffee and the like |
| 01/26/2006 | US20060016719 Containers and serving trays for snack foods |
| 01/26/2006 | CA2574789A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/25/2006 | EP1439753A4 Chemical leavened doughs and related methods |
| 01/19/2006 | US20060013934 Low carbohydrate snack food |
| 01/19/2006 | US20060013932 Flour treatment method |
| 01/18/2006 | EP1615509A2 Particulate-based ingredient delivery system |
| 01/18/2006 | EP1209979B1 A process for making a baked cup shaped food product |
| 01/12/2006 | WO2006004618A2 Breads comprising dietary fiber gel |
| 01/12/2006 | WO2006004617A1 Cake comprising dietary fiber gel |
| 01/12/2006 | US20060008568 Low carbohydrate bread product |
| 01/12/2006 | US20060008567 Low carbohydrate flour additive |
| 01/12/2006 | US20060008566 Apparatus and method for continuous rework fermentation |
| 01/12/2006 | US20060008565 Sealed system to dispense oleoresin capsicum and other hot spices into wet or dry batter |
| 01/12/2006 | US20060008564 Cholesterol-lowering batter-based food composition and method for making same |
| 01/12/2006 | US20060008563 Legumes such as soybeans are cooked near boiling, drained, and milled; dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms; pre-forms can then be cooked, by frying or baking, and seasoned |
| 01/12/2006 | US20060008562 Method for manufacturing bread crumbs |
| 01/12/2006 | US20060008559 Underwater Food Delivery System and Method of Use |
| 01/12/2006 | US20060006076 Moisture chamber for storage containers |
| 01/11/2006 | EP1613179A2 Methods and systems for determining and controlling glycemic responses |
| 01/05/2006 | WO2006000065A1 Packaged powder composition for bakery |
| 01/05/2006 | US20060003072 Dehydrated edible beans in bread |
| 01/05/2006 | US20060003071 Low carbohydrate snack and method for making |
| 01/05/2006 | US20060003070 Low carbohydrate flour substitute |
| 01/05/2006 | CA2570555A1 Croissants and method for forming same |
| 01/05/2006 | CA2568338A1 Packaged powder composition for bakery |
| 12/29/2005 | US20050287267 Wheat protein isolates and their modified forms and methods of making |
| 12/29/2005 | US20050287266 Breads comprising dietary fiber gel |
| 12/29/2005 | US20050287264 Cakes comprising dietary fiber gel |
| 12/22/2005 | WO2004093564A3 Particulate-based ingredient delivery system |
| 12/22/2005 | US20050281931 Compositions and processes for making high soy protein-containing bakery products |
| 12/22/2005 | US20050281930 Reduced sugar elastic thin sheeted food dough |
| 12/22/2005 | US20050281923 Method of manufacturing packaged dough products |
| 12/22/2005 | US20050281922 Packaged, developed dough production in low pressure package, and related methods |
| 12/21/2005 | EP1154695B1 Betaine and bakery products |
| 12/21/2005 | EP1143811B1 Food particulate |
| 12/15/2005 | WO2005118399A1 Method of manufacturing packaged dough products |
| 12/15/2005 | WO2005117596A2 Transmission for a remote catheterization system |
| 12/15/2005 | CA2568348A1 Shaped cookie intermediates using bake stable fillings to form visual features |
| 12/14/2005 | EP1603800A2 Multilayer structures, packages, and methods of making multilayer structures |
| 12/08/2005 | US20050271786 Dough, products and methods |
| 12/08/2005 | US20050271773 Packaged, non-developed dough product in low pressure package, and related compositions and methods |
| 12/01/2005 | WO2005112663A2 Flour and dough compositions and related methods |
| 12/01/2005 | WO2005112662A1 Powdered food additive preparation containing defatted soybean powder as base material |
| 12/01/2005 | WO2005112655A2 Packaged, developed dough product in low pressure package, and related methods |
| 12/01/2005 | WO2005112652A1 Method of producing frozen dough, and related products |
| 12/01/2005 | US20050266119 Method of producing frozen dough, and related products |
| 12/01/2005 | CA2564350A1 Packaged, developed dough product in low pressure package, and related methods |
| 12/01/2005 | CA2563654A1 Flour and dough compositions and related methods |
| 11/24/2005 | US20050260320 Multicolored flow divider |
| 11/24/2005 | US20050260318 Process for improver premix for chapatis and related products |
| 11/17/2005 | US20050255219 Reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes, combining the flour and bran portions to produce flour |
| 11/17/2005 | US20050255218 Low sugar presweetened dry coated cereals and method of preparation |
| 11/10/2005 | WO2005104879A1 Method of improving storability of food or beverage |
| 11/09/2005 | EP1592304A1 Scoopable dough and products resulting therefrom |
| 11/02/2005 | EP1589832A1 Dough compositions comprising encapsulated organic acid and natural antimicrobial agent |
| 11/02/2005 | EP1263290B1 Dough and container combination and method for making same |
| 10/27/2005 | WO2005099458A1 Rolled dough compositions and related methods and products |
| 10/27/2005 | US20050238780 Rolled dough compositions and related methods and products |
| 10/27/2005 | CA2562239A1 Rolled dough compositions and related methods and products |
| 10/26/2005 | EP1588628A1 Dough composition comprising dehydrated potato flakes and process for making a snack therewith |
| 10/20/2005 | DE29924822U1 Gekühltes Backwarenteigprodukt Chilled Backwarenteigprodukt |
| 10/18/2005 | CA2162822C Novel leavening acid composition |
| 10/13/2005 | WO2005094590A1 Bread improver |