| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 08/11/2004 | EP1443823A1 A liquid bread improver, the use and the process for producing thereof |
| 08/05/2004 | US20040151809 Shelf-stable batters |
| 08/05/2004 | US20040151807 Method for making sweet cookie dough having an imprinted surface |
| 08/04/2004 | EP1441592A1 A liquid pasteurised batter |
| 07/29/2004 | US20040146601 Dough conditioner |
| 07/28/2004 | EP1439753A1 Chemical leavened doughs and related methods |
| 07/28/2004 | CA2418401A1 Dough conditioner |
| 07/22/2004 | DE19919195B4 Pumpfähiger Backzusatz Pumpable baking additive |
| 07/21/2004 | CN1514689A Method of extruding bread dough and products thereof |
| 07/21/2004 | CN1158014C Premixed composition for producing light cake, and method for making said cake |
| 07/20/2004 | US6764700 Deep dish pizza crust |
| 07/06/2004 | US6759070 Package storable without refrigeration; free of an active leavening agent |
| 07/01/2004 | WO2004054370A1 Scoopable dough and products resulting therefrom |
| 07/01/2004 | WO2004032635A3 Packaged cookie intermediates with integral designs |
| 06/24/2004 | WO2004052104A1 Microwavable food product |
| 06/24/2004 | DE20220905U1 Production of a food item made up of several components involves combination of appropriate amounts of such components available in a substantially ready state |
| 06/23/2004 | EP1429616A2 Raw dough or baked product in the form of a pizza slice |
| 06/22/2004 | CA2146350C High ratio baking composition |
| 06/17/2004 | US20040115328 Ready to bake refrigerated dough |
| 06/16/2004 | EP0738318B1 Catabolite non-repressed substrate-limited yeast strains |
| 06/16/2004 | CN1153517C Ice resistant frozen dough |
| 06/09/2004 | EP1143801A4 Method of preparing a powder mixture |
| 06/02/2004 | EP1423015A1 Dough extrusions for producing baked products having multiple textures |
| 06/01/2004 | US6743457 Catalyst is added to left over batter, cooled and stored until it is added to a new batch of dough |
| 05/27/2004 | WO2003103404A3 Dough composition and method for making tortillas with sodium phosphate compounds |
| 05/27/2004 | US20040101594 Excellent in flavor and taste and weak in fermentation smell |
| 05/26/2004 | EP1420655A1 Fabricated snack comprising added potato fiber |
| 05/26/2004 | EP1420649A2 Ready to bake dough with shaped, coextruded filling and method of making same |
| 05/19/2004 | DE202004004368U1 Baking mix for wheat batches for making small and large goods, e.g. rolls or sandwich or toast bread contains fat mixture of cooking oil and (semi)solid cooking fat besides wheat sour dough, sugar and malt preparation |
| 05/19/2004 | CN1498078A Dough, products and methods |
| 05/13/2004 | WO2004039163A1 Scored savory dough with toppings or fillings |
| 05/11/2004 | US6733815 Baked goods; mixture of soybean grits and gluten |
| 05/11/2004 | US6733803 Airtight housing has one way valve which exits gas and prevents entry of oxygen; living yeast |
| 05/06/2004 | WO2004037003A1 Dough composition and method of baking yeast-fermented frozen bread products |
| 05/06/2004 | WO2004037002A1 Flour treatment method |
| 05/06/2004 | US20040086601 Scored savory dough with toppings or fillings |
| 05/06/2004 | CA2502244A1 Dough composition and method of baking yeast-fermented frozen bread products |
| 05/06/2004 | CA2497918A1 Flour treatment method |
| 05/04/2004 | CA2084893C Microwaveable batter-coated, dough-enrobed foodstuff |
| 04/29/2004 | WO2004034793A1 Dough composition packaged in flexible packaging with carbon dioxide scavenger |
| 04/27/2004 | US6726944 Method for making cookies |
| 04/22/2004 | WO2004032636A1 Shaped cookie intermediates having interior designs |
| 04/22/2004 | WO2004032635A2 Packaged cookie intermediates with integral designs |
| 04/22/2004 | WO2004032634A2 Compositions and processes for making high soy protein-containing bakery products |
| 04/22/2004 | US20040076722 Flour mixtures in hermetic sealed multilayer films containing calcium oxide for degassing gases evolved during storage; stabilization |
| 04/15/2004 | US20040071854 Having enhanced physical and product properties and quality |
| 04/15/2004 | US20040071852 Mixes, doughs; for commercial production of leavened high soy protein-containing bakery products |
| 04/15/2004 | US20040071839 Illustrative of a particular theme or event, such as holidays, special occasions, sporting events; in a ready to use, convenient format without requiring any additional slicing, breaking or similar action prior to baking or cooking |
| 04/15/2004 | US20040071829 Illustrative of a particular theme or event, such as holiday, special occasion, sporting event; provided in an easy to use and convenient format |
| 04/15/2004 | DE202004000595U1 Preliminary dough is obtained by kneading a mixture of milled cereal products, liquids, baking yeast, baking enzymes and/or malt products taken in specified quantities |
| 04/14/2004 | CN1489439A Food coatings |
| 04/13/2004 | US6720022 Granulated bread improver for the preparation of bakery products |
| 04/13/2004 | CA2140552C Pre-baked microwaveable pastry systems |
| 04/09/2004 | CA2444813A1 Shaped cookie intermediates having interior designs |
| 04/09/2004 | CA2444792A1 Packaged cookie intermediates with integral designs |
| 04/08/2004 | WO2004012513A3 Food base for fritters, method for the production thereof, and uses thereof |
| 04/08/2004 | US20040067294 Applying an electric current through blended mixture at an ultra high temperature in a short term to sterilize; cooling without affecting the organoleptic properties; packaging for either refrigerated or ambient storage. |
| 04/07/2004 | EP1404182A1 Pre-proofed freezer-to-oven dough compositions, and methods |
| 04/01/2004 | US20040062837 Crosslinked starch overcoatings; surface texture |
| 03/30/2004 | US6713102 Sugar wafers |
| 03/25/2004 | WO2004023880A1 Bread utilizing vegetables for their nutritional value and method for making |
| 03/25/2004 | US20040058053 Powder particles of fat and enzymes having a mean size of < 200 mu m; spraying with a liquid, recovering particles of > 250 mu m, mixing with dough and heating |
| 03/25/2004 | US20040058048 Dough composition and method for making tortillas with sodium phosphate compounds |
| 03/18/2004 | US20040052916 Bread utilizing vegetables for their nutritional value and method for making |
| 03/18/2004 | US20040052908 A baked goods contains vertical laminated multi-fat layers, during baking, expanding in horizontal direction; dough is made of flour, leavening agent, fats and water, a puff bread products, taste |
| 03/18/2004 | CA2405375A1 Tender laminated biscuits |
| 03/11/2004 | US20040047963 For use in doughs and cookies |
| 03/10/2004 | CN1481218A Refrigerable extended shelf-life liquid batter and method for its prodn |
| 03/09/2004 | CA2222078C Ice resistant frozen dough |
| 03/04/2004 | US20040043129 Mixture of peanut butter, peanut oil and peanut flour |
| 03/04/2004 | US20040043123 Refrigerable extended shelf-life liquid batter and method for its production |
| 02/25/2004 | EP1389917A1 Food product |
| 02/19/2004 | US20040033291 Starter concentrate for yeast-leavened baked goods |
| 02/12/2004 | WO2004012513A2 Food base for fritters, method for the production thereof, and uses thereof |
| 02/12/2004 | US20040029225 Lipoxygenase |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/12/2004 | US20040028789 Baking blend |
| 02/05/2004 | US20040022916 Providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product; especially for supplementing foods with soy protein |
| 02/05/2004 | US20040022902 Dough shaped as rolls, balls, patties or baguettes; packaging under a controlled atmosphere, for example or in a deep-frozen state; intended to be baked or simply heated at the time of consumption |
| 02/04/2004 | EP1385383A1 Ready to bake refrigerated dough |
| 01/29/2004 | WO2004008868A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/29/2004 | WO2003103403A3 Dough composition and method for making tortillas |
| 01/29/2004 | US20040018291 Provides a high-walled pizza crust made from a par-baked dough base; for "Chicago" style, in which high-walled pizza crust surrounds a substantial amount of cheese, sauce, vegetables, meats and/or other pizza ingredients |
| 01/29/2004 | CA2492454A1 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 01/22/2004 | US20040013781 Retains soft texture; comprises flour, salt, microbial inhibitor, gluten, leavening agent, amylase, high fructose corn syrup, shortening, mono-/diglycerides, and water |
| 01/22/2004 | DE10232133A1 Zusatzstoff zur Zubereitung von Nahrungsmitteln, Nahrungsmittelvorbereitung sowie Verfahren zur Erkennung des Zustands eines Nahrungsmittel und Backofen Additive for the preparation of food products, food preparation, and methods for detecting the state of a food and oven |
| 01/21/2004 | EP1382261A1 Refrigerated extended shelf-life bread products |
| 01/21/2004 | EP1382260A2 Gas-releasing additive for the preparation of food, food preparation, method for the determination of the state of a food product and baking oven |
| 01/20/2004 | CA2291152C Shelf-stable complete food pre-mixes |
| 01/15/2004 | US20040009278 Making sourdough pre-mix from sourdough sponge that has been proofed, cooling and storing pre-mix, removing portion of pre-mix, adding leavening agent to pre-mix to produce batter and preparing sourdough pancakes or waffles therefrom |
| 01/08/2004 | DE10221691A1 Verfahren zur Herstellung einer Teigzubereitung für eine Backware, insbesondere für eine Pizza, sowie eine Teig.. A process for preparing a dough for a baked product, in particular for a pizza, as well as a dough .. |
| 01/07/2004 | EP1377168A1 Dough, products and methods |
| 01/07/2004 | EP1377167A1 Method of extruding bread dough and products thereof |
| 12/25/2003 | US20030235643 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix |
| 12/24/2003 | DE29924509U1 Granuliertes Brotverbesserungsmittel für Teigwaren Granulated bread improver for pasta |
| 12/23/2003 | CA2113098C Yeast-leavened refrigerated dough products |
| 12/18/2003 | WO2003103404A2 Dough composition and method for making tortillas with sodium phosphate compounds |
| 12/18/2003 | WO2003103403A2 Dough composition and method for making tortillas |
| 12/09/2003 | US6660311 Pre-proofed freezer-to-oven dough compositions, and methods |
| 12/04/2003 | WO2003099017A1 Pre-dough concentrate for yeast-raised baked goods |