2913 ⎘
Batters, dough or mixtures before baking Dough mixes; Baking or bread improvers; Premixes
Sub-classes:MULTI-TEXTURE CONFECTIONERY PRODUCT
#2Solid Enzymatic Article For Use In Baking
#3Enzymatic Modification of Legume Rich Doughs to Produce Machinable Sheeted Snack Products
#4IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD
#5Vegetable Containing Snack Product
#6PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#7PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#8Yeast Cultivation Mixture for Bread Dough
#9Bread Containing Bamboo Leaf Extract and Method for Manufacturing Same
#10MULTI-TEXTURE CONFECTIONERY PRODUCT
#11CONFECTIONARY MIX
#12DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#13VEGAN COMPOSITION FOR BAKING
#14PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#15INGREDIENT SYSTEM FOR BAKERY PRODUCTS
#16Bread comprising saccharified rice solution and method for preparing same
#17FUNCTIONAL ADZUKI BEAN-DERIVED COMPOSITIONS
#18MATERIALS AND METHODS FOR PRODUCTION OF PLANT-BASED MEAT REPLACEMENT FOOD PRODUCTS
#19HOME BAKERY BREAD MIX
#20STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME
#21Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase
#22METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#23Sourdough product
#24Lipolytic enzyme for use in baking
#25Solid Enzymatic Article For Use In Baking
#26USING BRAN FOR SOFTNESS IN RYE BREAD
#27Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
#28BREADMAKING COMPOSITION
#29CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
#30METHOD FOR USING LEFTOVER ICE-CREAM BY MIXING THE ICE-CREAM WITH FLOUR AND YEAST, AND BAKERY PRODUCTS HAVING VARIOUS FLAVOURS OBTAINED WITH SAID MIXTURES
#31HIGH-FAT MIXTURES AND USES THEREOF
#32Lipolytic enzyme for use in baking
#33Organoleptically Enhanced Mixture for Baked Goods with Novel Properties
#34METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#35Teff Pie
#36Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough
#37Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
#38USING BRAN FOR SOFTNESS IN RYE BREAD
#39Expanded Cheese Snacks and Method for Making Same
#40NON-PROOFED NON-FERMENTED YEAST RISING DOUGH AND METHOD FOR MAKING THE SAME
#41Gluten-free compositions and methods for producing shelf-stable bakery products
#42METHOD FOR PREPARING A DOUGH
#43Lipid based foam
#44Method to Improve Sliceability of Baked Goods
#45GH5 Xylanase for Dough Dryness
#46Functional adzuki bean-derived compositions
#47Food Products Prepared with Soluble Whole Grain Oat Flour
#48USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
#49COMBINATION OF COMPONENTS COMPRISING PLANT AND PLANT MATERIAL FOR PREPARING EDIBLE PRODUCTS
#50Dough with a lipolytic enzyme and/or xylanase and a monooxygenase
#51Microwavable Pancake Mixes and Methods of Preparing Pancakes
#52METHOD OF PRODUCING A PIECE OF LAMINATED DOUGH, A PIECE OF LAMINATED DOUGH, AND A METHOD OF BAKING A PIECE OF LAMINATED DOUGH
#53PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#54Food Product with Reduced RAG:SAG Ratio
#55Automatic bread maker, ingredient box and bread making method
#56Automatic bread maker and ingredient box for the same
#57USING WOLFFIA GENUS PLANT MATERIAL FOR PREPARING DOUGH
#58IMPROVING DOUGH
#59Ready-To-Bake Gluten-Free Pie Dough Formulations
#60Formulations for use in food products
#61A Method For Making A Soft Cake Batter
#62METHOD FOR MAKING HIGH NUTRITIONAL VALUE COOKIE PRODUCT
#63DOUGH COMPRISING PLANT MATERIAL FROM DUCKWEEDS AND FOOD PRODUCTS PREPARED THEREFROM
#64METHOD FOR PRODUCING DANISH DOUGH
#65Mixture of lactic bacteria for the preparation of gluten free baked products
#66BAKING KIT SYSTEM AND METHODS
#67REDUCED SATURATED AND TOTAL FAT CONTENT PIE CRUSTS
#68Method of baking
#69Breakfast biscuit with slowly available glucose
#70BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#71Biscuit dough
#72Healthy layered cookie
#73Food products prepared with soluble whole grain oat flour
#74Automatic bread maker, ingredient box and bread making method
#75METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#76COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#77COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#78Food Product
#79HEALTH BREAD BASED ON NON-GRAIN FLOUR
#80Rye flour imitation
#81Compositions rich in arabinoxylan oligosaccharides
#82Use of an anti-staling enzyme mixture in the preparation of baked bread
#83Natural Mold Inhibitor and Methods of Using Same
#84PROCESS FOR PRODUCING BAKED GOODS
#85BAKING MIXES AND PROCESSES FOR MAKING THE SAME
#86BATTER MIX COMPOSITION WITH REDUCED OIL ABSORPTION
#87SYNERGISTIC PREBIOTIC COMPOSITIONS
#88HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#89Novel Nacl Salt Substitute Agent, Use Thereof and Products Containing Same
#90BAKING COMPOSITION
#91Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix
#92KNEADABLE AND MOULDABLE BAKING MIXTURE
#93Mixture of lactic bacteria for the preparation of gluten free baked products
#94Aqueous dough conditioning composition
#95BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
#96PULVERLUENT MIXTURE THAT IS PALATABLE TO THE TASTE EVEN THOUGH SOME OF ITS INGREDIENTS MAY OTHERWISE TASTE BITTER IF TASTED SEPARATELY
#97Breadmaking Improver
#98Synergistic Prebiotic Compositions
#99Enriched dough, batter, and bakery goods prepared therefrom
#100Preservation of flavanols or antioxidants in food products
#101Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#102WHOLE GRAIN PRODUCTS MADE WITH WHOLE GRAIN DURUM WHEAT
#103Particulate-based ingredient delivery system
#104Cake composition with an emulsifier
#105Pre-dough concetrate for baked products totally- or partly- risen with yeast
#106Low carbohydrate flour additive
#107Process for improver premix for chapatis and related products
#108Dough conditioner
#109Appetize food product and a method for making the same