| Patents for A21D 10 - Batters, dough or mixtures before baking (2,772) |
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| 04/17/2001 | US6217921 Containing emulsifier |
| 04/17/2001 | US6217920 Edible laminated dough and edible lamination dispersion therefor |
| 03/22/2001 | WO2001019195A1 Gluten substitutes |
| 03/22/2001 | CA2380632A1 Gluten substitutes |
| 03/15/2001 | WO2001017360A1 Process for making and storing a bakery product |
| 03/15/2001 | DE19943513A1 Production of health-promoting bread with incorporation of heat-stable minerals and inulin before baking and of thermolabile additives and lactobacilli after baking and cooling |
| 03/14/2001 | EP1082018A1 Method of producing shelf-stable, unbaked bread products |
| 03/07/2001 | EP1080642A1 Set of improvers for the production of a baked product comprising at least two different types of dough |
| 02/22/2001 | WO2001011974A1 Liquid bread improving composition |
| 02/21/2001 | EP1077031A2 Enzyme mixture for extending textural shelf life of grain flour products |
| 02/15/2001 | WO2001010228A1 Shelf-stable complete food pre-mixes |
| 02/15/2001 | WO2001010222A1 A process for making a baked cup shaped food product |
| 02/15/2001 | CA2419123A1 A process for making a baked cup shaped food product |
| 02/15/2001 | CA2378288A1 Shelf-stable complete food pre-mixes |
| 02/07/2001 | EP1073338A1 Crisping batter and crisping batter-coated food product |
| 02/06/2001 | US6183787 Malt, rice fermentation product, or wheat fermentation product and biotin. |
| 02/01/2001 | WO2001006858A1 Refrigerated bakery dough product |
| 01/25/2001 | WO2001005256A1 Liquid food suspension |
| 01/25/2001 | CA2375987A1 Liquid food suspension |
| 01/23/2001 | US6177116 Dehydrated potato flakes having a control physical properties during food processing |
| 01/18/2001 | WO2001003523A1 Low moisture, stable food products and methods of preparing the same |
| 12/26/2000 | US6165533 Forming batter comprising water, flour, leavening agent, and encapsulated complementary leavening agent, combining batter with flour to formulate dough; complementary leavening agent does not react with leavening agent until dough is formulated |
| 12/26/2000 | US6165524 Shelf stable batter article and method of preparation |
| 12/19/2000 | US6162482 Stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. |
| 12/07/2000 | WO2000072687A1 Shelf stable brownie batter article and method of preparation |
| 12/06/2000 | EP1056345A1 Granulated bread improver for the preparation of bakery products |
| 12/05/2000 | US6156356 Precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven |
| 11/22/2000 | EP1053682A2 Ready-to-assemble and ready-to-eat packaged snack product comprising fully baked breadsticks |
| 11/22/2000 | EP1053681A2 Ready-to-assemble and ready-to-eat packaged pizza comprising a deep dish pizza crust |
| 11/22/2000 | CN2406955Y Spongy fermented dough packing container |
| 11/21/2000 | US6149960 Process and formulation for a chemically leavened dough or bakery product |
| 11/15/2000 | EP1051083A1 Low-browning crumb |
| 11/07/2000 | CA2011290C A moderated spun fibrous system and method of manufacture |
| 11/02/2000 | EP1048212A2 Pumpable baking agent |
| 11/02/2000 | DE19919195A1 Pumpfähiger Backzusatz Pumpable baking additive |
| 10/31/2000 | US6139894 Waxy wheat flour |
| 10/30/2000 | CA2270447A1 Cake or bread product comprising multiple doughs apparatus and method for manufacturing same |
| 10/25/2000 | CN1271253A Spoonable, low water activity batters |
| 10/16/2000 | CA2305900A1 Food ingredient |
| 10/11/2000 | EP1042956A1 Topped pizza dough |
| 10/03/2000 | US6126982 Milling wheat to make flour, mixing with minerals, fermentation and baking |
| 09/14/2000 | WO2000053022A1 Flavor/supplement enhancing filter |
| 09/06/2000 | EP1032274A1 Ready-for-use cookie dough |
| 09/05/2000 | US6114504 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 |
| 09/05/2000 | US6113952 Rolling yeast dough containing flour, water, d-gluconolactone and water retention agent; folding to laminate fat layers |
| 09/05/2000 | US6113951 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 |
| 08/31/2000 | WO2000049878A1 Betaine and bakery products |
| 08/29/2000 | US6110511 Fruit particle analog |
| 08/23/2000 | EP1028632A1 Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| 08/22/2000 | US6106884 Pour and bake cheesecake |
| 08/22/2000 | US6106881 Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten |
| 08/08/2000 | US6099887 Process for preparing an edible laminated dough and edible lamination dispersion therefor |
| 08/01/2000 | US6096363 Useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes |
| 07/27/2000 | WO2000042858A1 Method of preparing a powder mixture |
| 07/27/2000 | CA2359626A1 Method of preparing a powder mixture |
| 07/18/2000 | USRE36785 High fat biscuit mix and products resulting therefrom |
| 07/13/2000 | WO2000040100A1 Food particulate |
| 07/13/2000 | CA2704978A1 Food particulate |
| 07/12/2000 | EP0820234B1 Method for preparing savoury or sweet foods such as pizzas, pies and the like from baked pastry and a sauce and/or a topping and/or condiments |
| 06/28/2000 | CN1258197A Shelf-stable complete food pre-mixes |
| 06/22/2000 | WO2000035291A1 Grooved freezer-to-oven pizza crust |
| 06/22/2000 | WO2000035290A1 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods |
| 06/14/2000 | EP1008309A1 Granular baking improver product |
| 06/14/2000 | EP1008300A1 Continuous production method of a biscuit with a design marking |
| 05/30/2000 | US6068863 Treating a starch in water with a carbohydrase; combining it with water, starch, vegetable oil, and lecithin, heating, drying, mixing powder with wheat flour, water, sugar, salt, emulsifier, amylase, fat, gluten and milk to obtain dough |
| 05/23/2000 | US6066353 Dehydrated potato flakes |
| 05/18/2000 | CA2848113A1 Polypeptides having lysophospholipase activity and nucleic acids encoding same |
| 05/17/2000 | EP0817572B1 Bakery fat composition |
| 05/16/2000 | US6063413 Frozen dough |
| 05/11/2000 | WO2000025589A1 Psyllium enriched dough products and methods for making same |
| 05/10/2000 | EP0998202A2 Spoonable, low water activity batters |
| 05/09/2000 | US6060088 Producing a baked-in-a-can bakery product capable of long storage and subsequent easy removal from the can. |
| 05/02/2000 | US6056984 Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products |
| 04/26/2000 | EP0888064A4 Improved bagels made from frozen bagel shapes |
| 04/25/2000 | US6054167 Pelletized shortening |
| 03/30/2000 | WO2000016634A1 Method of producing shelf-stable, unbaked bread products |
| 03/30/2000 | CA2333525A1 Method of producing shelf-stable, unbaked bread products |
| 03/29/2000 | EP0988792A1 Food composition comprising a carrier material and a liquid malt extract |
| 03/28/2000 | US6042852 For making baked dough product from stored refrigerated dough |
| 03/23/2000 | DE19827083A1 Paste for making confectionery, especially with a high butter content, e.g. praline, contains sugar, milk powder, soya flour, baked pastry crumbs, butter and hardened vegetable fat and is coated |
| 03/21/2000 | US6039997 Bread and bread's dough |
| 03/21/2000 | US6039994 Mixture of flour, sugar, fats, eggs and water for storage stable batter for cakes |
| 03/16/2000 | WO2000013512A1 Sugar wafers |
| 03/16/2000 | CA2340637A1 Sugar wafers |
| 03/15/2000 | EP0984700A1 Shelf-stable complete food pre-mixes |
| 02/23/2000 | EP0980209A1 Industrially produced, storable premix for baked products |
| 02/15/2000 | US6024997 Cookie dough |
| 02/03/2000 | WO2000004784A1 A dough composition for producing low-fat and fat-free snacks |
| 02/03/2000 | WO2000004782A1 Process and formulation for a chemically leavened dough or bakery product |
| 02/03/2000 | CA2334337A1 A dough composition for producing low-fat and fat-free snacks |
| 01/25/2000 | US6017571 Food products including cheeses, fruits, cookie materials, snack chips, and seasonings which are highly shelf-stable |
| 01/11/2000 | US6013300 Heating at low pressure, batter containing chemical leavening agent and sweetener into a confined space configured like a slice to form product having a crust on all sides, removing from baking space |
| 01/11/2000 | US6013299 Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| 01/11/2000 | US6013294 Aqueous component having specified water activity and ph and components stored separately |
| 01/05/2000 | EP0812131B1 Biscuit roll |
| 12/29/1999 | WO1999066802A1 Ready-for-use cookie dough |
| 12/21/1999 | US6004594 Heating a solid carbohydrate above its melting point to melt the carbohydrate, admixing an emulsifer to the liquid mass to form a magma in which emulsifier is evenly dispersed, cooling to form glass state, reducing the size of carbohydrate matrix |
| 12/16/1999 | WO1999064320A1 Method for making a baking product |
| 12/16/1999 | CA2334451A1 Method for making a baking product |
| 12/15/1999 | EP0665716B1 High ratio baking composition |