| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 04/26/2006 | CN2774151Y Full automatic multifunctional electric heating kitchen utensils |
| 04/25/2006 | US7033627 Production of enzymes in seeds and their use |
| 04/25/2006 | US7033626 Production of edible products |
| 04/25/2006 | CA2493827A1 Natural product derivatives as food supplements and pharmaceuticals |
| 04/20/2006 | WO2006041324A1 Dough for rye bread of extended shelf life, method of making rye bread of extended shelf life and method of refreshing such bread |
| 04/19/2006 | EP1307105B1 Method for obtaining an aerated food product and resulting product |
| 04/19/2006 | EP1263291B1 Method for a new doughnut |
| 04/19/2006 | CN1759691A Composite enzyme modifier dedicated to flour for steamed bread |
| 04/18/2006 | US7029784 Nested fuel cell field plate |
| 04/18/2006 | US7029716 Method and system for producing a dehydrated whole food product |
| 04/18/2006 | US7029715 Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights |
| 04/18/2006 | CA2226076C Wooden container |
| 04/13/2006 | US20060078664 Process for producing loaf bread |
| 04/13/2006 | US20060078648 Method |
| 04/12/2006 | EP1645195A1 Stabilized enzyme formulations |
| 04/12/2006 | EP1644514A2 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 04/12/2006 | EP1643856A1 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 04/12/2006 | EP1643855A1 Image variety on edible substrates |
| 04/06/2006 | WO2006035965A1 Foamed food comprising soybean flour as the main component |
| 04/06/2006 | WO2005087918A3 Fungal lipolytic enzymes |
| 04/06/2006 | US20060073583 food additive with a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity; baked goods; glucan 1,4-alpha-maltotetrahydrolase activity |
| 04/06/2006 | US20060073243 Microwavable food product |
| 04/05/2006 | EP1641925A1 Food additive comprising pseudomonas non-maltogenic exoamylase variants |
| 04/05/2006 | EP1641345A2 Sprayable cookware release composition with reduced heat induced browning |
| 03/30/2006 | US20060068462 Method |
| 03/30/2006 | US20060068065 Container comprising edible manifold |
| 03/30/2006 | US20060067956 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 03/30/2006 | DE102004044247A1 Microwave oven process and assembly to shock re-heat frozen bread and bread rolls |
| 03/30/2006 | CA2610683A1 Method of preparing a dough-based product |
| 03/30/2006 | CA2478927A1 A method for manufacturing refrigerated or frozen dough for chinese deep fried dough or bread stick |
| 03/29/2006 | EP1640451A1 Spray dried enzyme product |
| 03/29/2006 | EP1639102A2 Phospholipase variants |
| 03/29/2006 | CN1753624A Method for reducing acrylamide formation in thermally processed foods |
| 03/29/2006 | CN1247769C Drying-resistant yeast |
| 03/23/2006 | WO2004064987A3 Method |
| 03/23/2006 | WO2004064537A3 Method for the in situ production of an emulsifier in foodstuff |
| 03/23/2006 | DE10121857B4 Biskuitkuchen-Vormischung und Teig zur Zubereitung von Biskuitkuchen Sponge cake premix and doughs for the preparation of sponge cake |
| 03/22/2006 | CN1748515A Anti-freezing fermented dough containing glucose oxidase and peroxidase and its producing method |
| 03/22/2006 | CN1748514A Anti-freezing fermented frozen dough containing pentesan and lipase and its producing method |
| 03/21/2006 | CA2398214C Aerated flake shortening |
| 03/17/2006 | CA2505238A1 Bakery method and mold therefor |
| 03/16/2006 | WO2006028684A2 Phytases, nucleic acids encoding them and methods of making and using them |
| 03/16/2006 | WO2005107478A3 Method for producing packaged frozen bread products and packaging therefor |
| 03/16/2006 | WO2005007818A8 Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 03/16/2006 | US20060057270 Flour based food product comprising thermostable alpha-amylase |
| 03/16/2006 | US20060057269 Method for producing baked objects, at least parts of which are a glossy brown |
| 03/16/2006 | US20060057250 Method for selecting lipolytic enzyme |
| 03/16/2006 | CA2578988A1 Phytases, nucleic acids encoding them and methods of making and using them |
| 03/15/2006 | EP1633874A2 Method for producing glucoamylases and their uses |
| 03/15/2006 | EP1633195A2 Liquid dough conditioner |
| 03/15/2006 | CN1747657A Food oil product and the use of the same |
| 03/08/2006 | EP1631149A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 03/08/2006 | EP1538915A4 Method for controlling snack product blistering through the use of solid lipid particles |
| 03/08/2006 | EP1141254B1 Use of a xylanase for preparing a foodstuff |
| 03/07/2006 | CA2219772C Method for increasing specific volume and bakery products resulting therefrom |
| 03/01/2006 | EP1628536A1 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase |
| 02/28/2006 | US7005288 Fungamyl-like alpha-amylase variants |
| 02/23/2006 | US20060040373 Papermaking, food, agriculture; genetic engineered polynucleotide; degradation of plant cell wall components; decomposition of plants and fruits |
| 02/22/2006 | CN1242682C Making method of trilayer cake |
| 02/15/2006 | EP1625216A2 Variant lipolytic enzymes |
| 02/15/2006 | EP1624759A1 Waffle sheet |
| 02/09/2006 | CA2575878A1 Creation of diversity in polypeptides |
| 02/09/2006 | CA2575875A1 Maltogenic alpha-amylase variants |
| 02/08/2006 | EP1622458A2 Method of producing food products in sheet form |
| 02/07/2006 | CA2358260C Microwaveable sponge cake |
| 02/02/2006 | US20060024423 Method of making a granulated bread improver |
| 02/01/2006 | EP1620551A2 Phospholipase and method of producing it |
| 02/01/2006 | EP1619961A2 Method for the in situ production of an emulsifier in a foodstuff |
| 02/01/2006 | EP1619955A1 Dough made with encapsulated soda |
| 02/01/2006 | EP1325102B1 Particles containing active in visco-elastic liquids |
| 02/01/2006 | CN1728950A Novel food production process |
| 02/01/2006 | CN1239099C Health food, preparation method and baking device thereof |
| 01/26/2006 | WO2006009447A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/26/2006 | US20060018997 food additive with a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity; baked goods; glucan 1,4-alpha-maltotetrahydrolase activity |
| 01/26/2006 | US20060018996 Automatic discovery of a storage configuration method and apparatus |
| 01/26/2006 | CA2574789A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 01/24/2006 | US6989167 Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
| 01/17/2006 | CA2282657C Wafer product and process of manufacture |
| 01/17/2006 | CA2272606C Method for production of stay-fresh baked goods |
| 01/12/2006 | WO2006002985A1 Breadmaking methods and products |
| 01/12/2006 | CA2573118A1 Pseudomonas non-maltogenic exoamylase variants |
| 01/12/2006 | CA2572855A1 Breadmaking methods and products |
| 01/11/2006 | EP1614354A1 Processes of manufacture of baked products |
| 01/11/2006 | EP1613738A1 Yeast packaging |
| 01/11/2006 | EP1613163A1 Method of manufacturing dough products via gas injection and accelerational mixing |
| 01/11/2006 | CN1719977A Rhamnolipids in bakery products |
| 01/11/2006 | CN1235499C Production of starchy food products |
| 01/08/2006 | CA2511848A1 Device for continually mixing a food paste including a centrifugal mixing tool and lateral evacuation |
| 01/05/2006 | WO2006000066A2 Dough comprising nucleotide pyrophosphatase inhibitor |
| 01/05/2006 | WO2006000065A1 Packaged powder composition for bakery |
| 01/05/2006 | CA2568338A1 Packaged powder composition for bakery |
| 01/04/2006 | CN1234281C System and method for monolayer alignment snack chip transfer |
| 01/03/2006 | US6982159 Trichoderma β-glucosidase |
| 01/01/2006 | CA2568913A1 Apparatus and method for forming a pressed, baked food product |
| 12/29/2005 | US20050287250 Method |
| 12/28/2005 | EP1608227A2 A method of improving the rheological properties of a flour dough |
| 12/27/2005 | CA2271260C Food product having a distinct phase and process and apparatus for producing such a product |
| 12/22/2005 | WO2005120248A1 Method for maintaining designed functional shape |
| 12/22/2005 | WO2005120238A2 Method and apparatus for controlling freezing nucleation and propagation |
| 12/22/2005 | US20050282249 Recombinant hexose oxidase, a method of producing same and use of such enzyme |