| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 02/20/2003 | US20030035876 Instant baked goods from dough surrounding the filling which is sized and configured to be shorter in distance vertically from the bottom to the top than horizontally between the side portions; cookies; muffins; refrigeration; frozen foods |
| 02/20/2003 | US20030035862 Ready to bake dough with shaped, coextruded filling and method of making same |
| 02/20/2003 | US20030035857 Process for preparing wheat bread and dough mix for same |
| 02/19/2003 | EP1283677A1 Optimized wheat flour |
| 01/23/2003 | US20030017253 Fabricated snack comprising added potato fiber |
| 01/23/2003 | US20030017244 Cookie dough prepared from flour, leavening agent and fat; score lines create grooves and pieces are broken off and baked into individual bakery products |
| 01/22/2003 | EP1217895A4 Gluten substitutes |
| 01/16/2003 | WO2003003851A1 Fabricated snack comprising added potato fiber |
| 01/09/2003 | US20030008050 Complete dough shelf stable at room temperature |
| 01/08/2003 | EP1272040A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/02/2003 | US20030003214 Complete dough shelf stable at room temperature |
| 01/02/2003 | US20030003213 Dough especially for baked goods and method for making |
| 01/01/2003 | CN1097431C Stable complete component food pre-mixes |
| 12/31/2002 | US6500477 Forming slurry of gelatin, acid and water at 0-100 degrees c, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats |
| 12/31/2002 | US6500475 Edible dough support |
| 12/26/2002 | US20020197360 Deep dish pizza crust |
| 12/26/2002 | US20020197354 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 12/19/2002 | WO2002100177A1 Pre-proofed freezer-to-oven dough compositions, and methods |
| 12/19/2002 | CA2449725A1 Pre-proofed freezer-to-oven dough compositions, and methods |
| 12/17/2002 | US6495191 Wheat flour for mineral-enhanced bakery products |
| 12/11/2002 | EP1263290A1 Dough and container combination and method for making same |
| 12/11/2002 | EP1032274B1 Ready-for-use cookie dough |
| 12/05/2002 | WO2002096210A1 Food product |
| 12/04/2002 | EP1261258A1 Scoopable dough and products resulting therefrom |
| 11/21/2002 | WO2002091836A1 Apparatus and method for continuous rework fermentation |
| 11/14/2002 | WO2002089589A1 Dough |
| 11/07/2002 | WO2002087345A1 Ready to bake refrigerated dough |
| 10/24/2002 | US20020155198 Baked goods with cheese; shelf life, storage stability |
| 10/22/2002 | US6468577 Stabilizer for mechanically separated meat |
| 10/22/2002 | US6468569 Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked |
| 10/16/2002 | EP1249170A1 A savoury snack and a method for the preparation thereof |
| 10/10/2002 | US20020146497 For producing baked goods |
| 10/10/2002 | US20020146490 Soft, fully baked breadsticks |
| 10/08/2002 | US6461663 Dehydrated potato flakes |
| 10/08/2002 | US6461649 Dough composition comprising flour, cereal protein partial decomposition product having specified weight average molecular weight, enzyme selected from amylase, lipase or ascorbate oxidase |
| 10/03/2002 | US20020142070 Frozen food product with topping |
| 10/03/2002 | US20020142069 Conditioner for bread |
| 10/02/2002 | DE10113868A1 Recipe for dough using unsaturated vegetable oils, flour and natural browning agent |
| 09/26/2002 | US20020136815 Microwave heatable bread-based fast food |
| 09/26/2002 | US20020136813 Catalyst is added to left over batter, cooled and stored until it is added to a new batch of dough |
| 09/25/2002 | EP0888064B1 Improved bagels made from frozen bagel shapes |
| 09/18/2002 | EP0917431B1 Dehydrated potato flakes |
| 09/12/2002 | WO2002043498A3 Methods and apparatus for manufacturing foodstuffs |
| 09/11/2002 | EP1238588A2 Microwaveable pizza crust |
| 09/11/2002 | CN1368849A Process for making baked up shaped food product |
| 09/04/2002 | EP1236400A2 Pumpable bread improver and a method for preparation thereof |
| 09/04/2002 | CN1367647A Shelf-stable complete food pre-mixes |
| 08/29/2002 | WO2002065843A1 Free-standing baking receptacle and methods of use |
| 08/29/2002 | WO2002065842A1 Starter preparation for producing bread and bakery products |
| 08/29/2002 | US20020119232 Co-processed emulsifier /carrier systems for full-fat farinaceous baked goods |
| 08/29/2002 | DE10107730A1 Starterzubereitung für die Herstellung von Brot und Backwaren Starter preparation for the production of bread and bakery products |
| 08/22/2002 | US20020112614 Free-standing bakable food product receptacle for bakery items and method of use |
| 08/20/2002 | US6436458 Scoopable dough and products resulting therefrom |
| 08/15/2002 | US20020110631 Ready to use; grooves facilitate separation of blocks/sheets |
| 08/14/2002 | EP1229797A1 Non-emulsion based, moisture containing fillings for dough products |
| 08/08/2002 | WO2002060277A1 Food coating |
| 08/08/2002 | WO2002060262A2 Conditioner for bread |
| 08/08/2002 | WO2002034052A3 Co-processed emulsifier/carrier systems for full-fat bakery products |
| 08/08/2002 | US20020106439 New flavored improver for baking applications |
| 08/07/2002 | EP1228700A1 Food coating |
| 08/07/2002 | EP1227728A1 Freezer-to-oven dough products |
| 08/02/2002 | CA2370353A1 Shelf-stable, bakeable savory cheese product containing at least 3% water and process for preparing it. |
| 08/01/2002 | WO2002017728A3 Frozen food product with topping |
| 07/16/2002 | US6419911 Baked goods; lowering cholesterol |
| 07/04/2002 | WO2002051250A1 Food product comprising gluten, soya grits and/or soya flour |
| 07/04/2002 | WO2001078514A3 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 07/04/2002 | CA2431880A1 Food product comprising gluten, soya grits and/or soya flour |
| 07/03/2002 | EP1219181A1 Dehydrated potato flakes |
| 07/03/2002 | EP1217895A1 Gluten substitutes |
| 07/03/2002 | EP1056345B1 Granulated bread improver for the preparation of bakery products |
| 07/02/2002 | US6413563 Flour, sugar, a leavening agent and fat; with surface grooves or score lines having a depth of 3-5% of the thickness so pieces can be broken off and baked |
| 06/20/2002 | WO2002020730A3 Manganese lipoxygenase |
| 06/20/2002 | WO2002019829A3 Ready-for-use dough comprising a tray and a refrigerated or frozen sweet dough |
| 06/20/2002 | US20020076474 Forming slurry of gelatin, acid and water at 0-100 degrees C, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats |
| 06/19/2002 | EP1214888A2 Liquid bread improver |
| 06/19/2002 | EP1214887A1 Liquid bread improver |
| 06/13/2002 | US20020071891 Drops in a bucket-method and device for packaging and selling frozen dough |
| 06/06/2002 | WO2002043498A2 Methods and apparatus for manufacturing foodstuffs |
| 06/05/2002 | EP1209979A1 A process for making a baked cup shaped food product |
| 05/30/2002 | US20020064587 The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix. |
| 05/30/2002 | US20020064586 Mesophase gel; flour; water; and optionally maltodextrin, starch, fiber, egg product, salt and oil; when cooked in a microwave oven, rises and obtains a palatable and firm crust. |
| 05/29/2002 | CN1085494C Improved bagels made from frozen bagel shapes |
| 05/22/2002 | EP1206913A1 Flavoured bread improver |
| 05/21/2002 | US6391366 Soft frozen batter for baked goods and method of preparation |
| 05/21/2002 | US6391350 Continuously carrying out thawing and proofing processes of chunk of frozen bread dough by putting dough in container whose inner temperature and relative humidity have already been set at desired ranges |
| 05/17/2002 | CA2363266A1 New flavoured improver for baking applications |
| 05/16/2002 | WO2002037970A1 Refrigerable extended shelf-life liquid batter and method for its production |
| 05/16/2002 | WO2002037969A1 Inert-gas based unleavened dough system |
| 05/16/2002 | CA2428267A1 Inert-gas based unleavened dough system |
| 05/15/2002 | EP1204326A1 Liquid bread improving composition |
| 05/10/2002 | WO2002035946A1 Process for producing ball-shape food |
| 05/10/2002 | WO2002035936A1 Inert-gas based leavened dough system |
| 05/10/2002 | CA2428157A1 Inert-gas based leavened dough system |
| 05/10/2002 | CA2427086A1 Process for producing ball-shaped food |
| 05/09/2002 | US20020054952 Using composite of gelatin, an acid, a sugar component and/or a starch component in cased meats such as sausage, frankfurters, and bologna |
| 05/08/2002 | EP1202641A1 Liquid food suspension |
| 05/08/2002 | EP1202632A1 Refrigerated bakery dough product |
| 05/08/2002 | EP1202631A1 Shelf-stable complete food pre-mixes |
| 05/08/2002 | EP1111998B1 Sugar wafers |
| 05/02/2002 | WO2002034052A2 Co-processed emulsifier/carrier systems for full-fat bakery products |