Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 10 - Batters, dough or mixtures before baking
Patents for A21D 10 - Batters, dough or mixtures before baking (2,772)
12/2003
12/03/2003EP1366668A1 Predough concentrate for yeast fermented bakery products
12/02/2003US6656516 Low levels of reducing sugar
11/2003
11/27/2003WO2003022059A3 Raw dough or baked product in the form of a pizza slice
11/19/2003EP1361802A1 Food coating
11/19/2003EP1361796A1 Starter preparation for producing bread and bakery products
11/18/2003US6649198 Process for producing bread
11/13/2003WO2003092388A1 Frozen microwaveable bakery products
11/13/2003WO2002060277A8 Food coating
11/13/2003US20030211215 Method and system for managing pizza dough ball proofing
11/13/2003CA2522212A1 Frozen microwaveable bakery products
11/12/2003CN1455645A Process for producing ball-shape food
11/06/2003WO2003090544A1 Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
10/2003
10/30/2003US20030203094 Method for producing a dough-based product of novel texture
10/30/2003US20030203093 Comprising insulated housing having sealable door, proofing chamber sized to received rack for holding raw dough product, controller, dehumidifying device located within housing on airflow path, heater, humidifying device
10/29/2003EP1356735A1 Biscuit extrudable at negative temperatures, process for its preparation and use thereof in composite frozen confectionery products
10/21/2003US6635291 Determining specific volume required for refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain specific volume after baking, determining package dimenstion, defining seal strength
10/15/2003EP1352564A2 New process for preparing bread of the French type with leaven in taste
10/09/2003US20030190398 Frozen rolled cinnamon pastry with dual leavening system (yeast and baking powder) and brown/fresh baked color coating
10/01/2003EP1202641B1 Liquid food suspension
09/2003
09/30/2003US6627242 Gel-containing; crispness
09/30/2003US6627239 Sweet dough tray
09/25/2003WO2003077660A1 Partially thermal treated dough intermediate and method of making
09/25/2003US20030180420 Container containing dough which allows for gas venting
09/23/2003US6623777 Inserting a cooked meat into dough of wheat flour, yeast, rice koji and vitamin C
09/18/2003US20030175386 Partially thermal treated dough intermediate and method of making
09/10/2003EP1342416A1 Process for the preparation and/or the conservation of swollen bruised grains, whole grains or cereal germs in sourdough and/or predough
09/10/2003EP0924988B1 Ready-to-use cookie dough
09/04/2003US20030165605 Frozen dough and baked products
09/02/2003US6613373 Enzyme-resistant starch for reduced-calorie flour replacer
08/2003
08/27/2003EP1337153A1 Refrigerable extended shelf-life liquid batter and method for its production
08/26/2003US6610334 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
08/21/2003WO2003067992A1 Dough, products and methods
08/21/2003CA2443917A1 Dough, products and methods
08/20/2003EP1336342A1 Process for producing ball-shape food
08/14/2003WO2003065814A1 Method of extruding bread dough and products thereof
08/14/2003US20030152667 Dough, products and methods
08/07/2003WO2003063596A1 Process for producing fermented bread comprising rice flour as the main component
08/07/2003WO2003063595A1 Frozen dough and baked products
08/07/2003WO2002043498A8 Methods and apparatus for manufacturing foodstuffs
08/07/2003US20030147998 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so
08/07/2003CA2474369A1 Frozen dough and baked products
08/06/2003EP1331852A1 Inert-gas based leavened dough system
08/06/2003EP1331851A1 Inert-gas based unleavened dough system
07/2003
07/29/2003US6600021 Enzyme inhibitor for use in the preparation of dough and baked goods
07/29/2003US6599550 Low temperature cooking cereal-based products
07/24/2003US20030138540 Can be placed directly from freezer into oven and baked without intermediate thawing or proofing step
07/23/2003EP1328158A1 Method for producing a dough-based product
07/16/2003EP0955812B1 Low pressure refrigerated dough product
07/15/2003US6592925 Dough especially for baked goods and method for making
07/09/2003EP1209979A4 A process for making a baked cup shaped food product
07/09/2003CN1113610C Sugar sandwich wafers
07/08/2003US6589584 Food ingredient
07/08/2003US6589583 Freezer to oven dough products
07/01/2003US6586024 Method of producing shelf-stable, unbaked bread products
06/2003
06/26/2003US20030118702 Scoopable dough and products resulting therefrom
06/25/2003EP1320296A2 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough
06/24/2003US6583271 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
06/19/2003US20030113424 Acid precursor, enzyme for hydrolyzing it, and an alkaline carbonate; majority of CO2 generated comes from reaction of acid generated and carbonate
06/17/2003US6579554 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
06/12/2003WO2003015525A3 Ready to bake dough with shaped, coextruded filling and method of making same
06/05/2003US20030104117 40%-60% broken cells; 16%-27% amylose; 5%-10% moisture; and at least 0.1% emulsifier; used to prepare a more cohesive, non-adhesive, machineable dough.
06/05/2003US20030104116 Dehydrated potato flakes
06/05/2003US20030104115 Dehydrated potato flakes
06/05/2003US20030104114 40%-60% broken cells; 16%-27% amylose; 5%-10% moisture; and at least 0.1% emulsifier. used to prepare a more cohesive, non-adhesive, machineable dough.
06/05/2003US20030104100 Freezing point depressant does not prevent ice formation; resting step allows baked dough to have a relatively greater baked specific volume
06/04/2003CN1110262C Dehydrated potato flakes
05/2003
05/22/2003US20030096053 Dehydrated potato flakes
05/22/2003US20030096052 Dehydrated potato flakes
05/22/2003US20030096039 Easily cooked; no contact between consumer and the filling during preparation and consumption
05/21/2003EP1154695A4 Betaine and bakery products
05/21/2003EP1082018A4 Method of producing shelf-stable, unbaked bread products
05/20/2003US6564699 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods
05/15/2003WO2003039261A1 A liquid bread improver, the use and the process for producing thereof
05/14/2003EP1309246A1 Mineral-enhanced bakery products
05/01/2003WO2003034826A1 Improved dough product and method for making same
05/01/2003US20030082274 Dough product and method for making same
04/2003
04/24/2003US20030077370 Athlete booster snack
04/23/2003CN1413083A Freezer-to-oven dough products
04/23/2003CN1411730A 蛋糕糊充填机器 Cake batter filling machine
04/22/2003US6551640 Preventing flavor chip or chocolate chip or fat-bearing particle softening and melting; cookie dough
04/17/2003WO2002065843A8 Free-standing baking receptacle and methods of use
04/09/2003CN1104840C Spoonable low water activity batters
04/08/2003US6544580 For use in dough formulations
04/03/2003US20030064138 To produce breads, rolls, and pastries
03/2003
03/27/2003WO2003024233A1 Frozen dough having decreased proof time
03/20/2003WO2003022062A1 A liquid pasteurised batter
03/20/2003WO2003022060A1 Self-rising sheeted dough
03/20/2003WO2003022059A2 Raw dough or baked product in the form of a pizza slice
03/20/2003CA2460583A1 Raw dough or baked product in the form of a pizza slice
03/13/2003WO2003020044A1 Chemical leavened doughs and related methods
03/13/2003WO2003020043A1 Dough extrusions for producing baked products having multiple textures
03/13/2003US20030049359 Self-rising sheeted dough
03/13/2003US20030049358 Chemical leavened doughs and related methods
03/13/2003US20030049353 Pizza; enclosing filler
03/12/2003EP1289370A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method
03/06/2003US20030044489 Ready-to-use dough product formed of two or more doughs having different properties after baking, for example, one of the doughs may be crispy and the other chewy (brownie and cookie doughs)
03/06/2003US20030044487 Ready-to-use dough product formed of two or more doughs having different properties after baking, for example, one of the doughs may be crispy and the other chewy (brownie and cookie doughs)
02/2003
02/27/2003WO2003015525A2 Ready to bake dough with shaped, coextruded filling and method of making same
02/27/2003WO2002060262A3 Conditioner for bread
02/26/2003EP1285193A1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes
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