| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 02/17/1994 | WO1994003617A1 Process for producing anti-freeze peptides |
| 02/09/1994 | CN1023681C Method and apparatus for stretching dough |
| 02/02/1994 | EP0426766B1 Mixer-kneader and process for making dough, in particular for pasta |
| 02/01/1994 | US5283069 Culturing lactic acid bacteria in aqueous dispersion of expanded pregelatinized starch-containing cereal adsorbent, separating concentrate, centrifuging to obtain clarified broth containing desired materials |
| 01/26/1994 | EP0579672A1 Xylanase, corresponding recombinant dna sequence, xylanase containing agent, and use of the agent |
| 01/26/1994 | EP0579671A1 Method for the production of yeast pastry, and folded and rolled yeast dough item for this method |
| 01/25/1994 | US5281433 Process for preparing a pre-cooked, microwaveable frozen baked food product |
| 01/25/1994 | US5281120 Apparatus for producing croissants with fillings |
| 01/20/1994 | WO1994000994A1 Fermented sour doughs |
| 01/20/1994 | DE4302182C1 Prodn. of dough for soft bread rolls - from wheat flour and textured soya protein, used for filling with meat, cheese or vegetable prods. |
| 01/20/1994 | CA2139759A1 Fermented sour doughs |
| 01/18/1994 | US5279839 Flour containing transglutaminase |
| 01/13/1994 | DE4239143A1 Prodn. of edible containers esp. for soft ice-cream - by baking, softening dough by moistening and seal-packing for use, heating, drying and moulding to required shape, and hardening by cooling |
| 01/12/1994 | EP0578279A2 Cookie preform and a cookie being baked from said cookie preform |
| 01/12/1994 | EP0577915A1 Transformed yeast strain possessing stress-resistance and/or improved fermentative ability |
| 01/12/1994 | EP0482105B1 A method of preparing a frozen yeast dough product |
| 01/11/1994 | US5277925 Freezing the cooked pancake after applying water |
| 01/11/1994 | US5277924 Radio frequency proofing and convection baking apparatus and method for making pizza |
| 01/05/1994 | EP0576780A2 A novel microorganism strain, bacterial preparations comprising said strain, and use of said strain and preparations for the controlling of yeasts and moulds |
| 01/04/1994 | US5275829 Method of making crackers having a bread-like taste |
| 12/29/1993 | EP0403553B1 Method for retarding staling of baking products |
| 12/29/1993 | CN1023288C Apparatus and method for producing crescent bread |
| 12/28/1993 | US5272962 Method and apparatus for producing a sheet of dough |
| 12/23/1993 | WO1993025693A1 Recombinant xylanases |
| 12/23/1993 | CA2138383A1 Recombinant xylanases |
| 12/15/1993 | CN1023055C Method and apparatus for manufacturing continuous sheets of bread dough |
| 12/14/1993 | US5270065 Method of reducing slumping in pie dough |
| 12/14/1993 | CA1325132C Potato flavor enhancing composition and method |
| 12/07/1993 | US5268285 Strains of yeast with increased rates of glycolysis |
| 12/07/1993 | US5268110 Oil removing method |
| 12/01/1993 | EP0572051A1 Liquid bread improvers |
| 11/25/1993 | WO1993022928A1 Deep-frozen, pre-proofed doughs |
| 11/25/1993 | CA2135486A1 Deep-frozen, pre-proofed doughs |
| 11/24/1993 | EP0570580A1 A method and a dough for production of laminated/sheeted yeast-based bakery products. |
| 11/18/1993 | DE4215637A1 Shaking of liq., paste or bulk medium |
| 11/16/1993 | US5262182 Breadmaking dough conditioner |
| 11/16/1993 | CA1324290C Room temperature storage stable dough |
| 11/11/1993 | DE4214448A1 Floating deep-fat frying of dough items e.g. doughnuts - by transporting prod. through hot fat in baskets automatically tilted to turn dough items to ensure uniform cooking |
| 11/09/1993 | US5260075 Incorporating aqueous suspension of flour, yeast and salt in dough; allowing dough to rise in 60% relative humidity; rolling and gauging thickness; working preforms; two-step baking |
| 11/02/1993 | US5258190 Calcium citrate-vegetable oil compositions |
| 10/30/1993 | CA2095131A1 Liquid bread improvers |
| 10/28/1993 | WO1993021333A1 Yeast strains capable of fermenting rapidly sugars with rapid production of carbon dioxide and ethanol; production and utilization of such strains |
| 10/28/1993 | WO1993020699A1 Working process for alimentary doughs for products to be baked in ovens using radio frequencies |
| 10/28/1993 | DE4213232A1 Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder |
| 10/27/1993 | EP0513106B1 Process for manufacturing decomposable, thin-walled starch-based mouldings |
| 10/27/1993 | EP0408732B1 Fermentation system and method of use thereof |
| 10/20/1993 | CN1077494A Cake yeast and its series products |
| 10/14/1993 | WO1993019628A1 A method of controlling browning reactions using noble gases |
| 10/14/1993 | CA2102888A1 A method of controlling browning reactions using noble gases |
| 10/13/1993 | EP0565172A1 Cloning and expression of DNA encoding a ripening form of a polypeptide having sulfhydryl oxidase activity |
| 10/13/1993 | EP0564782A2 Process for the preparation of a wheat sponge dough |
| 10/12/1993 | CA1322884C Thin uniformly bakeable edible assortments |
| 09/28/1993 | US5248512 A barrier formed from milk protein, eggs, starch and water |
| 09/27/1993 | CA2090837A1 Refrigerated dough package and method |
| 09/22/1993 | EP0561702A1 Frozen ready-to-bake croissant doughs and other bakery products and process for their manufacture |
| 09/22/1993 | EP0561010A1 Folding of dough sheets |
| 09/17/1993 | CA2089603A1 Folding of dough sheets |
| 09/16/1993 | WO1993017561A1 Dough mixing |
| 09/16/1993 | DE4207387A1 Shaking of liq., paste or bulk medium |
| 09/15/1993 | EP0560280A1 Process for the conservation of materials |
| 09/15/1993 | EP0422219B1 Method and apparatus for kneading flour |
| 09/14/1993 | US5244374 Apparatus for forming dough sheets with lattice-work appearance |
| 08/25/1993 | EP0556905A1 Cold-sensitive strain |
| 08/25/1993 | CN1021881C Method and apparatus for stretching dough |
| 08/24/1993 | US5238693 Method for making hard pretzels |
| 08/17/1993 | US5236727 Taco shell |
| 08/17/1993 | US5236724 Hollow spherical shell filled with cream cheese |
| 08/12/1993 | DE4203211A1 Prodn. of biodegradable or edible container for food - by adding reinforcing fibres to waffle dough and baking in mould covered with moisture-proof film |
| 08/11/1993 | EP0554536A1 Method for the production of bake products |
| 08/11/1993 | EP0351423B1 Process and installation for making dough, in particular for pasta |
| 08/05/1993 | DE4202503A1 Prodn. of wheat sour dough for bakery prod. without using emulsifier - by using wheat flour and wheat sour-dough starter at specified acidity and temp. to give high concn. of lactic acid |
| 08/03/1993 | US5232719 Yeast dough for baked goods having improved performance, crumb quality, softness and loaf volume |
| 07/21/1993 | EP0245481B1 Yeast strains |
| 07/14/1993 | EP0551177A1 Apparatus for producing croissants with fillings |
| 07/14/1993 | CN1074089A Apparatus for producing croissants with fillings |
| 06/30/1993 | EP0549290A1 Calcium citrate-vegetable oil compositions |
| 06/30/1993 | EP0538253A4 Process for baked goods and products therefrom |
| 06/29/1993 | US5223289 Process for forming a microwave browning composition |
| 06/22/1993 | US5221617 Process for producing fermentation products |
| 06/21/1993 | CA2084468A1 Calcium citrate-vegetable oil compositions |
| 06/21/1993 | CA2058200A1 Yeast strain for frozen dough |
| 06/15/1993 | CA1319048C Tortilla press apparatus and methods |
| 06/11/1993 | EP0607127A4 Heat processing of a product. |
| 06/08/1993 | US5216948 Environment control chamber with safety switch |
| 05/25/1993 | CA1318177C Additives and yeast implementation process for bread-making |
| 05/25/1993 | CA1318171C Starched-based products for microwave cooking or heating |
| 05/19/1993 | EP0541954A1 Preparation of dough |
| 05/18/1993 | US5211971 Lactic acid bacteria cultures supported on an expanded cereal for preparing flavor or aroma material |
| 05/13/1993 | CA2082602A1 Process for preparing dough and improved product |
| 05/12/1993 | EP0540521A1 Microwaveable batter-coated, dough-enrobed foodstuff. |
| 05/11/1993 | US5209938 Incorporation of alpha-amylase from bacillus into dough |
| 04/29/1993 | WO1993008274A1 Use of thiol redox proteins for reducing disulfide bonds |
| 04/29/1993 | CA2121137A1 Use of thiol redox proteins for reducing disulfide bonds |
| 04/28/1993 | EP0538498A1 A cracker tasting bread-like and method of making the same |
| 04/28/1993 | EP0538497A1 A breadstick tasting bread-like, and method of making it |
| 04/28/1993 | EP0538253A1 Process for baked goods and products therefrom. |
| 04/27/1993 | CA1316909C Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure |
| 04/21/1993 | EP0537547A1 Use of brewers yeast for the industrial production of bakers yeast |
| 04/21/1993 | CN1020328C Process for the preparation of the water soluble extract with bread-like flavour and apparatus |
| 04/15/1993 | WO1993006732A1 A method and a dough for production of laminated/sheeted yeast-based bakery products |