A21D 10 - Batters, dough or mixtures before baking

Patents for A21D 10 - Batters, dough or mixtures before baking (2,772)
11/2011
11/01/2011	CA2534810C Pre-dough concentrate for baked products totally or partly risen with yeast
11/01/2011	CA2454263C Chemical leavened doughs and related methods
10/2011
10/27/2011	US20110262591 Lipases with high specificity towards short chain fatty acids and uses thereof
10/27/2011	US20110262590 Pizza Kit and Method for Making Pizza
10/25/2011	CA2661061C Production of multi-grain, whole-grain, soft and crunchy sheeted snacks
10/20/2011	US20110256278 Whole oat microwavable baked items
10/20/2011	US20110256277 Process for making a healthy snack food
10/20/2011	US20110256263 Method For Producing Frozen Dough
10/20/2011	US20110256207 Whole grain flour and products including same
10/18/2011	CA2671846C Snack chip containing buckwheat hulls
10/13/2011	WO2011127013A1 Edible nutritive composite
10/05/2011	EP1589832B1 Dough compositions comprising encapsulated organic acid and natural antimicrobial agent
10/04/2011	CA2534776C Rice flour compositions
09/2011
09/29/2011	US20110236552 Method and assembly for manufacturing dough products made of batter
09/28/2011	EP2368439A1 Stick-shaped snack and method for producing the same
09/20/2011	US8021705 Dry mixes comprising glycerine
09/20/2011	CA2532285C High-protein, reduced-carbohydrate bakery and other food products
09/15/2011	US20110223286 Method of reducing voids in dough
09/15/2011	US20110223283 Transfer method
09/14/2011	CN102186353A Whole oat microwavable baked items
09/13/2011	US8017371 Hybrid polypeptide of a maltogenic alpha-amylase and a cyclodextrin glucanotransferase
09/13/2011	CA2464391C Improved dough product and method for making same
09/01/2011	US20110212228 Leavening composition for refrigerated dough products
08/2011
08/25/2011	US20110206819 Method and apparatus for mass-producing pancakes, crepes, etc
08/24/2011	EP2358207A1 Whole oat microwavable baked items
08/24/2011	CN1942103B A freezer to retarder to oven dough
08/18/2011	US20110200717 Packages and methods of packaging food products
08/17/2011	EP2356911A1 Microwaveable batter
08/16/2011	US7998522 Dehydrated potato flakes
08/05/2011	CA2847438A1 Self-making bread method, bread machine and bread ingredient box thereof
07/2011
07/28/2011	US20110183865 Lipoxygenase
07/28/2011	US20110183059 Ready to bake refridgerated batter
07/27/2011	EP1824342B1 Use of a polysaccharide as bread improver
07/27/2011	CN1913780B Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids
07/26/2011	US7985438 Method for the production of integrally flavored non-fried snacks
07/26/2011	CA2518368C A sour dough, the use thereof and bakery products produced from the same
07/21/2011	US20110177223 Dough composition
07/21/2011	US20110177214 Low pressure dough packaging
07/19/2011	CA2611318C Process for producing a freezer-to-oven bagel
07/14/2011	CA2786307A1 High protein cooked product
07/12/2011	CA2500241C Polymer-based casing for sausages
07/07/2011	US20110166224 Diacylglycerol rich fats, oils and functional foods
07/07/2011	US20110165292 Food product
07/05/2011	US7972643 Process for making enzyme-resistant starch for reduced-calorie flour replacer
07/05/2011	US7972558 Method and an apparatus for sterilizing packaging material
06/2011
06/23/2011	US20110151091 Gluten quality wheat varieties and methods of use
06/23/2011	US20110151062 Microwaveable laminated dough products and methods for making same
06/23/2011	US20110151052 System And Method For Preparing Naan Bread
06/22/2011	CN102105592A Method of glycosylating a lipid
06/14/2011	US7959962 Long-chain inulin
06/09/2011	WO2011068902A2 Sandwich and method for forming
06/09/2011	US20110135792 Sandwich and method for forming
06/09/2011	US20110135790 Liquid Bread Improver, The Use And The Process For Producing Thereof
06/02/2011	US20110129575 Batter compositions and methods of preparing and using same
06/02/2011	US20110129572 Dough with fructan and fructan-degrading enzyme
06/02/2011	US20110129567 Novel breadmaking yeast strains
06/01/2011	EP2327309A1 Product containing magnesium pyrophosphate and its use as a leavening agent for producing baked products
05/2011
05/31/2011	CA2441995C Apparatus and method for continuous rework fermentation
05/31/2011	CA2435423C Refrigerated extended shelf-life bread products
05/26/2011	WO2011063219A1 Dough product including laminated and non-laminated dough components
05/26/2011	WO2011062507A1 Dough for gluten-free pastries, method for production for such gluten-free pastries, set for production of gluten-free pastries and use of such dough for production of gluten-free pastries
05/26/2011	CA2781296A1 Dough product including laminated and non-laminated dough components
05/24/2011	US7947319 Comprising gluten-free cereal flour, water-soluble cellulose ether, and low substituted cellulose ether having molar substitution of 0.05-1.0; bread made from dough has good mouthfeel and satisfactory volume, retains softness over time, and is eatable by patients having food allergy to wheat or the like
05/19/2011	WO2011057987A1 Product comprising magnesium pyrophosphate and the use thereof as a leavening acid for producing baked goods
05/19/2011	WO2011025377A3 Active ingredient delivery system
05/19/2011	US20110117246 Composition for preparing improved gluten-free or gluten-reduced bakery products
05/19/2011	US20110117245 Dough compositions for extended shelf life baked articles
05/19/2011	US20110117244 Dough compositions for extended shelf life baked articles
05/19/2011	CA2770619A1 Product comprising magnesium pyrophosphate and the use thereof as a leavening acid for producing baked goods
05/12/2011	US20110111105 Process For Producing Ultra-Thin Biscuits With A Smooth Surface
05/11/2011	EP2319325A1 New bread improver and use thereof for bread making
05/11/2011	CN201821827U Automatic leakage machine
05/05/2011	WO2011051610A1 Meal substitute in form of bread-type cooked food and a spread-type condiment
05/05/2011	CA2778846A1 Meal substitute in form of bread-type cooked food and a spread-type condiment
05/04/2011	EP2316271A1 Meal replacement in the form of a food product to be cooked, such as a bread, and an accompanying food product such as a sandwich spread.
05/04/2011	EP2315840A2 A method of glycosylating a lipid
05/04/2011	CN102046015A Bread composition with improved bread volume
04/2011
04/28/2011	US20110097471 Method for making flaked shortening, flaked shortening compositions, and dough compositions
04/26/2011	CA2433693C Crepe mix
04/21/2011	US20110091612 Crumb coating for food products
04/21/2011	US20110091599 Method for preparing noodles dough with oxidase
04/20/2011	CN102026549A Novel method for preparing ready-to-bake frozen doughs
04/14/2011	WO2011020965A3 Method for producing a pizza dough base
04/14/2011	US20110086141 Package for Cushioning Food Product
04/13/2011	EP2306841A1 Dough compositions and methods including starch having a low, high-temperature viscosity
04/07/2011	US20110081447 Bread composition with improved bread volume
04/06/2011	EP1758461B1 Wheat protein isolates and their modified forms and methods of making
03/2011
03/31/2011	WO2010010463A9 A method of glycosylating a lipid
03/30/2011	EP2299832A2 Bread composition with improved bread volume
03/29/2011	US7914836 Pizza with segmented crust
03/24/2011	WO2011033994A1 Method for improving bread-making properties of rice flour bread dough
03/24/2011	US20110070339 Batter-like compositions containing setting agent and methods of preparing and using same
03/22/2011	US7910149 Liquid bread improver, the use and the process for producing thereof
03/15/2011	CA2488487C Dough composition and method for making tortillas
03/10/2011	WO2011027317A1 Fermented bakery dough tolerant to proofing
03/10/2011	WO2011026877A1 Baking enzyme composition as ssl replacer
03/10/2011	CA2771828A1 Baking enzyme composition as ssl replacer
03/03/2011	WO2011025377A2 Active ingredient delivery system
03/02/2011	EP2289350A2 Pasta compositions comprising natural antimicrobial agent
03/02/2011	EP1761130B1 Packaged powder composition for bakery

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