| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 09/14/2006 | DE102005011504A1 Device for producing of pizzas has pizza base device for preparing of pizza bases, filling device for filling of pizza base, and conveying device for conveying of pizza bases or pizzas into baking chamber |
| 09/13/2006 | EP1100338B1 Process and formulation for a chemically leavened dough or bakery product |
| 09/13/2006 | CN1274228C Method for producing expanded, shaped pellet products |
| 09/06/2006 | EP1698234A1 Foods containing large amount of functional components and method of producing the same |
| 09/06/2006 | EP1648249A4 Method for the production of food products having reduced fat content |
| 09/06/2006 | CN1826910A Dedicated flour for Lanzhou beef noodle |
| 09/06/2006 | CN1273590C Enzyme granulate |
| 09/06/2006 | CN1273026C Freezer-to-oven dough products |
| 08/31/2006 | US20060193948 Tablet containing active dry yeast for breadmaking |
| 08/30/2006 | EP1695632A1 Apparatus and method for the production of short pastry bakery products, particularly biscuits, having edible particulates |
| 08/30/2006 | EP1286596B1 A filled snack having a wafer outer envelope, a method and an apparatus for the production thereof. |
| 08/30/2006 | CN1826056A Waffle sheet |
| 08/29/2006 | US7098001 Polypeptides having dipeptidyl aminopeptidase activity and nucleic acids encoding same |
| 08/24/2006 | WO2005087918A9 Fungal lipolytic enzymes |
| 08/22/2006 | US7094586 Transglutaminase from oomycetes |
| 08/17/2006 | WO2006003461A3 Polypeptide |
| 08/17/2006 | US20060182848 Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| 08/16/2006 | EP1689240A1 Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
| 08/16/2006 | CN2805379Y Air-pushing type dough forming device |
| 08/09/2006 | CN1816627A Method for producing glucoamylases and their uses |
| 08/09/2006 | CN1268216C Heating treated packaged wheaten food for cooking in microwave oven |
| 08/02/2006 | EP1684589A1 High soluble fiber fermented foods |
| 08/02/2006 | CN1267010C Flavour steamed bun and its preparing method |
| 07/27/2006 | US20060165848 Sour dough the use thereof and bakery products products produced from the same |
| 07/26/2006 | CN1266275C Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| 07/18/2006 | US7078214 Aspergillus phenylalanine aminopeptidase |
| 07/18/2006 | US7078069 Mixture of oil, propellant, and lecithin release agent |
| 07/18/2006 | US7078035 Phytases, nucleic acids encoding them and methods for making and using them |
| 07/13/2006 | US20060154842 Lipoxygenase |
| 07/13/2006 | US20060153964 Food oil product and the use of the same |
| 07/12/2006 | EP1679373A2 Lipase and use of same for improving doughs and baked products |
| 07/12/2006 | EP1677624A1 Method for the industrialized baking in two steps of dual-component bakery products, dual-component bakery product obtained by such a method, and installation for carrying out such a method |
| 07/12/2006 | CN1802092A Liquid dough conditioner |
| 07/12/2006 | CN1799372A Anhydrous, colorful, nutritious flour food and its processing method |
| 07/12/2006 | CN1263385C Method for making crusty pan-cake with filler |
| 07/11/2006 | US7074900 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
| 07/11/2006 | US7074444 Method for producing a dehydrated whole food product |
| 07/06/2006 | US20060147606 Reduction of acrylamide formation |
| 07/06/2006 | US20060147581 Hybrid enzymes |
| 07/05/2006 | EP1675468A1 Cake mixture |
| 07/05/2006 | CN1795728A Preparation of laboratorial north steamed bread and method for evaluating quality |
| 07/05/2006 | CN1795727A Steamed bread of containing deep ocean water and preparation method |
| 07/04/2006 | US7070820 Coated particles containing an active |
| 07/04/2006 | CA2118280C Novel leavening composition |
| 06/29/2006 | WO2006066596A2 Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate -binding module as second amino acid sequence |
| 06/29/2006 | CA2592083A1 Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate -binding module as second amino acid sequence |
| 06/28/2006 | EP1672983A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 06/22/2006 | WO2006065134A1 Method of preparing a baked or fried product from leavened dough |
| 06/22/2006 | US20060134284 Thin film forming |
| 06/22/2006 | US20060134270 Baked rye product |
| 06/22/2006 | US20060134268 Novel bakers yeast strains and bread made using the same |
| 06/22/2006 | CA2591672A1 Method of preparing a baked or fried product from leavened dough |
| 06/21/2006 | EP1333723B1 Apparatus for making a food product |
| 06/21/2006 | CN1791335A Bakery products comprising carbohydrate oxidase and/or pyranose oxidase |
| 06/20/2006 | US7063008 Injera manufacturing system |
| 06/15/2006 | WO2006062408A1 Microwaveable frozen foodstuff |
| 06/15/2006 | WO2006041324B1 Dough for rye bread of extended shelf life, method of making rye bread of extended shelf life and method of refreshing such bread |
| 06/15/2006 | US20060127553 Process for thermally treating a product with steam |
| 06/15/2006 | CA2591269A1 Microwaveable frozen foodstuff |
| 06/14/2006 | EP1668113A2 Laccases, nucleic acids encoding them and methods for making and using them |
| 06/14/2006 | EP1667530A1 Preparation of an edible product from dough |
| 06/14/2006 | CN1784984A Biological emulsifier for anti-freezing fermentation of frozen dough |
| 06/13/2006 | US7060941 Method for baking a dessert using steam |
| 06/13/2006 | US7060474 Carbohydrate oxidase and use thereof in baking |
| 06/13/2006 | US7060316 Oil or fat composition |
| 06/07/2006 | EP1664285A2 Fungal alpha-amylase variants |
| 06/07/2006 | EP1662885A1 A method of baking frozen dough pieces |
| 06/07/2006 | CN1781378A Process for preparing filled cracker products |
| 05/31/2006 | EP1553841B1 Method for making a cereal food product baked in a mould |
| 05/31/2006 | EP1066374B1 Amylolytic enzyme variants |
| 05/31/2006 | CN1780559A Method for forming film and a film formed by using said method |
| 05/31/2006 | CN1257684C Five bean long-life noodle |
| 05/25/2006 | US20060110494 Encapsulated functional bakery ingredients |
| 05/24/2006 | EP1657981A1 Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13 |
| 05/24/2006 | EP1326497B1 Preparation of baked product from dough |
| 05/24/2006 | EP1324751B1 Coated particles containing an active substance |
| 05/24/2006 | CN1775042A Oat cake and its production method |
| 05/18/2006 | WO2006051409A1 Method for cooking a mass of dough containing leaven and oven adapted for its implementation |
| 05/18/2006 | WO2006012902A3 Creation of diversity in polypeptides |
| 05/18/2006 | DE60111635T2 Verfahren und mittel zum anbringen von verbindungen oder düsen auf dünne metallische hochdruckrohre Method and medium for install of compounds or nozzles on thin metallic high pressure pipes |
| 05/18/2006 | DE102005024460A1 Production of bread involves mixing measured ingredients for bread mixed with water for a few minutes to form a consistent mixture |
| 05/18/2006 | DE102004014249B4 Verfahren und Vorrichtung zum Herstellen von mit Füllung versehenen Backwaren Method and apparatus for the manufacture of the packed bakery products |
| 05/17/2006 | EP1289370B1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 05/17/2006 | EP1221857B1 Filled bakery product, mould and method for the preparation thereof |
| 05/17/2006 | CN1771816A Production of food besed on dough |
| 05/17/2006 | CN1256029C Use of food as delevery system for phytase in humans |
| 05/11/2006 | WO2006050228A1 Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere |
| 05/11/2006 | WO2006050227A2 Refrigerated, chemically-leavened dough in low pressure package |
| 05/11/2006 | US20060099315 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 05/10/2006 | EP1654355A2 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
| 05/09/2006 | CA2338481C Process and formulation for a chemically leavened dough or bakery product |
| 05/09/2006 | CA2215883C Breading products |
| 05/04/2006 | WO2006046146A1 Dough product and baked product comprising durum wheat flour |
| 05/04/2006 | WO2006000066A3 Dough comprising nucleotide pyrophosphatase inhibitor |
| 05/04/2006 | US20060093707 Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
| 05/03/2006 | EP1651053A1 Compositions and methods relating to freezer-to-oven doughs |
| 05/03/2006 | EP1289371B1 Deep-frozen dietetic cake |
| 05/02/2006 | US7037546 adding solid lipids to dough then dehydrating; snack/blister packaging |
| 04/26/2006 | EP1649006A2 Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 04/26/2006 | EP1648249A1 Method for the production of food products having reduced fat content |