Patents-Review.com
ClassID:

2912 ⎘

A21D10/00 - CPC Classification

Classification description:

Batters, dough or mixtures before baking

Sub-classes:
Recent Application in this class:
#1
20230276833
2023-09-07

WATER- AND ENERGY-SAVING SYSTEMS AND METHODS FOR PRODUCING LIME-COOKED MASA USING A CRUSHER

 #2
20220256867
2022-08-18

NATAMYCIN IN A BAKED PRODUCT

 #3
20210127721
2021-05-06

Water- and energy-saving systems and methods for producing lime-cooked masa

 #4
20200093143
2020-03-26

DOUGH MATERIAL CONTAINING CRUMBS OF A PREMADE BAKED PRODUCT

 #5
20200054051
2020-02-20

Water- and energy-saving systems and methods for producing lime-cooked masa

 #6
20180132492
2018-05-17

METHOD FOR PRODUCING A DOUGH PIECE

 #7
20170188591
2017-07-06

Methods and Compositions for Preparing A Baked Product

 #8
20160000122
2016-01-07

Composition, batter material using same, food or drink and feed, and method of producing composition

 #9
20150056337
2015-02-26

SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS

 #10
20130243906
2013-09-19

Method and System of Making a Leavened Dough Composition

 #11
20130034642
2013-02-07

Ready-to-bake batter and methods of making the same

 #12
20110262591
2011-10-27

Lipases with high specificity towards short chain fatty acids and uses thereof

 #13
20100297325
2010-11-25

Egg Products Containing Microalgae

 #14
20100233330
2010-09-16

Baked composition

 #15
20100028491
2010-02-04

Aqueous dough conditioning composition

 #16
20090297663
2009-12-03

BREAD IMPROVER

 #17
20090269452
2009-10-29

BISCUIT EXTRUDABLE AT NEGATIVE TEMPERATURE, PROCESS OF PREPARATION AND USE IN COMPOSITE ICE CONFECTIONERY PRODUCTS

 #18
20090169698
2009-07-02

BAKED GOODS

 #19
20080260904
2008-10-23

Packaged powder composition for bakery

 #20
20080233240
2008-09-25

Bread Improver Comprising Emulsifier and Stabiliser

 #21
20080131556
2008-06-05

Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough

 #22
20080032022
2008-02-07

Toasted flavor additive

 #23
20080020092
2008-01-24

Method For Improving Keeping Quality Of Food And Drink

 #24
20070172545
2007-07-26

Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute

 #25
20070122524
2007-05-31

Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids

 #26
20070054024
2007-03-08

High fibre bread and bread improver compositions

 #27
20070031562
2007-02-08

Particulate-based ingredient delivery system

 #28
20060246181
2006-11-02

Pre-dough concetrate for baked products totally- or partly- risen with yeast

 #29
20060198936
2006-09-07

Dough compositions and pretzels

 #30
20060088639
2006-04-27

Food additive, baked food composition and method for lowering blood cholesterol

 #31
20060008567
2006-01-12

Low carbohydrate flour additive

 #32
20060008566
2006-01-12

Apparatus and method for continuous rework fermentation

 #33
20060003054
2006-01-05

Croissants and method for forming same

 #34
20050163885
2005-07-28

Dough improver

 #35
20050112272
2005-05-26

Bulking agents for baked goods

 #36
20050079269
2005-04-14

Toasted flavor additive and method of making

 #37
20050037123
2005-02-17

Method for reducing acrylamide levels in food products and food products produced thereby

 #38
20050008748
2005-01-13

Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products