| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 08/31/1995 | DE4416223C1 Pressed dough pizza base |
| 08/30/1995 | EP0669082A1 Storage-stable enzyme solutions |
| 08/17/1995 | WO1995021533A1 Method of manufacturing bread |
| 08/17/1995 | DE4404675A1 Bakery packaging |
| 08/16/1995 | EP0667099A1 Baking process |
| 08/15/1995 | US5441751 Precooked pan pizza dough |
| 08/15/1995 | CA2086708C Apparatus for producing croissants with a filling |
| 07/26/1995 | EP0663949A1 New xylanases having high activity and stability at alkaline conditions and high temperatures |
| 07/25/1995 | US5435236 Pneumatic cereal rope conveying and conditioning apparatus |
| 07/19/1995 | EP0663441A1 Industrial low temperature inactive bakers' yeast |
| 07/19/1995 | CN1105191A Coloured steamed stuffed bun and making process thereof |
| 06/29/1995 | DE4344107A1 Baking mixts. for prepn. of bread, biscuits etc. |
| 06/28/1995 | EP0659344A1 Dry yeast compositions |
| 06/28/1995 | EP0659049A1 Use of lipase in baking |
| 06/27/1995 | CA1336051C Process for preparing yeast raised doughnut |
| 06/22/1995 | WO1995016362A1 Process for producing product from pulse and food containing product from pulse |
| 06/08/1995 | WO1995015086A1 Device for baking hollow pastry goods |
| 06/06/1995 | US5422267 Industrial yeast comprising an integrated glucoamylase gene |
| 06/01/1995 | WO1995014397A1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose |
| 06/01/1995 | WO1995014396A1 Method of production of extruded cereal-based fried food containing added protein |
| 05/30/1995 | US5419696 Extrusion die for extruding laminated dough products |
| 05/24/1995 | EP0654218A2 Baking and pastry products with long conservation |
| 05/23/1995 | US5417992 Injecting carbon dioxide for proofing in continuous bread making; no yeast fermentation |
| 05/23/1995 | US5417989 Shaped dough product |
| 05/23/1995 | US5417150 Pizza pie mold and method of use |
| 05/23/1995 | CA1335635C Method of improving the properties of dough and the quality of bread |
| 05/17/1995 | EP0652961A1 Recombinant xylanases |
| 05/16/1995 | CA1335550C Method of manufacturing yeast-incorporated doughnut |
| 05/11/1995 | WO1995012319A1 Method and apparatus for producing braided baked products |
| 05/11/1995 | DE4439602A1 Encapsulated salt particles for use in baking yeast-raised bakery products |
| 05/09/1995 | CA2134802A1 Encapsulated salt particles for use in baking yeast-raised bakery products |
| 05/09/1995 | CA1335484C Method for retarding staling of baking |
| 05/03/1995 | EP0650669A1 Baking improver compositions |
| 05/02/1995 | CA2022247C Method and apparatus for stretching dough |
| 04/30/1995 | CA2134597A1 Baking improver compositions |
| 04/25/1995 | US5409724 Mixture of calcium pyrophosphate and a carbonate |
| 04/25/1995 | US5409717 Process for preparing extended shelf-life bagel |
| 04/19/1995 | EP0648422A2 Pre-baked foods and their method of manufacture |
| 04/18/1995 | CA1335264C Yeast strains providing for an enhanced rate of the fermentation of sugars, a process to obtain such yeasts and the use of these yeasts |
| 04/05/1995 | EP0645965A1 Method of processing food utilizing infrared radiation |
| 04/04/1995 | US5403610 Process for preparing baked goods containing fibers and hydrocolloids |
| 03/29/1995 | EP0645094A1 Improvement of gas and alcohol production by yeast |
| 03/28/1995 | US5401522 Process for preparing dough and improved product |
| 03/28/1995 | US5400704 Tortilla cooking apparatus and method |
| 03/28/1995 | CA1334906C Frozen bagel dough and its method of manufacture |
| 03/25/1995 | CA2132772A1 Improvement of gas and alcohol production by yeast |
| 03/23/1995 | WO1995007627A1 Psyllium-enriched dough products and method for making the same |
| 03/23/1995 | DE4331833A1 Process for producing bakery products |
| 03/23/1995 | CA2172037A1 Psyllium-enriched dough products and method for making the same |
| 03/22/1995 | EP0540521B1 Microwaveable batter-coated, dough-enrobed foodstuff |
| 03/21/1995 | US5399492 Storage stability on refrigeration, hybridization |
| 03/21/1995 | US5399367 Process for baking tortilla chips |
| 03/15/1995 | EP0642899A1 Method and apparatus for producing patterned shaped article |
| 03/09/1995 | WO1995006412A1 Process for producing bread from whole grain |
| 03/08/1995 | CN1099573A Green jadeite cake and making method |
| 03/07/1995 | US5395637 Mixing ground cereals with water, heating, and cooling after partial gelatinization of starch; snack foods |
| 03/07/1995 | US5395623 Human food product derived from cereal grains and process |
| 03/02/1995 | WO1995005748A1 Sprayable cookware release composition |
| 03/02/1995 | CA2170254A1 Sprayable cookware release composition |
| 02/22/1995 | EP0564475B1 Use of special carboxylic acid esters as anti-foaming agents |
| 02/21/1995 | US5391864 Patterned susceptor for microwavable cookie dough |
| 02/16/1995 | WO1995004463A1 Baking process |
| 02/14/1995 | CA2042257C Method and apparatus for stretching dough |
| 02/07/1995 | CA1334265C Pre-proofed, frozen and 84% baked, crusty bread product and method of making same |
| 02/01/1995 | EP0636692A1 Stable biomass based on yeast cells and lactic acid bacteria and process for its preparation |
| 01/31/1995 | US5385742 Process of making substrate-limited doughs |
| 01/31/1995 | CA1334150C Method for producing bread from preserved dough |
| 01/24/1995 | US5384142 Process for preparing textured dough products |
| 01/24/1995 | US5384136 Gluten in dough |
| 01/24/1995 | CA1334066C Coarse cookies |
| 01/24/1995 | CA1334063C Food product |
| 01/24/1995 | CA1334061C Control of symmetry of microwave cakes |
| 01/19/1995 | WO1995002044A1 An enzyme with protease activity |
| 01/19/1995 | WO1995001727A1 Enzyme containing particles |
| 01/18/1995 | EP0634107A1 Food ingredients obtained by fermentation of S.Boulardi and foodstuff containing the same |
| 01/18/1995 | CN1097271A Method for making round flat cakes by mixing dough with water |
| 01/18/1995 | CN1027418C Apparatus for producing croissants with fillings |
| 01/17/1995 | US5382441 Method of processing food utilizing infrared radiation |
| 01/17/1995 | CA1333969C Method for enhancing desirable physical and organoleptic properties of food products |
| 01/13/1995 | CA2127829A1 Food ingredients obtained from s. boulardii fermentation and foodstuff containing them |
| 01/11/1995 | CN1027342C Method for producing bread from preserved dough |
| 01/10/1995 | CA1333888C Fermentation |
| 01/05/1995 | WO1995000636A1 A fungal protein disulfide isomerase |
| 01/05/1995 | WO1995000058A1 Pizza pie mold and method of use |
| 01/05/1995 | WO1995000027A1 Process for the manufacture of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs and the like |
| 01/05/1995 | WO1995000026A1 Apparatus and process for extruding laminated dough products |
| 01/05/1995 | DE4336329C1 Device and method for making pretzels |
| 01/05/1995 | CA2142828A1 Pizza pie mold and method of use |
| 01/03/1995 | US5378485 Antifoam agents with fatty alcohol ethers of ethylene glycol with carbonic acid |
| 01/03/1995 | US5378458 Lactobacillus casei ssp. rhamosus, bacterial preparations comprising said strain, and use of said strain and preparations for the controlling of yeast and moulds |
| 12/28/1994 | CN1096636A Process and apparatus for making bread |
| 12/27/1994 | US5376320 Molding baking composition; baking; conditioning |
| 12/27/1994 | CA1333674C Bakery goods and process for their manufacture |
| 12/22/1994 | WO1994028729A1 Use of peroxidase in baking |
| 12/22/1994 | WO1994028728A1 Use of laccase in baking |
| 12/21/1994 | EP0629348A2 Novel leavening composition |
| 12/20/1994 | US5374434 Food release compositions |
| 12/14/1994 | EP0628630A2 Trehalose-releasing enzyme, and its preparation and uses |
| 12/13/1994 | CA1333453C Controlling the texture of microwave brownies |
| 12/08/1994 | WO1994027446A1 Method for obtaining a pizza quickly cooked |