2916 ⎘
Batters, dough or mixtures before baking Ready-for-oven doughs
Sub-classes:ANIMAL-FREE SUBSTITUTE FOOD PRODUCTS COMPRISING ENZYMES
#2LAYERED PIZZA DOUGH PRODUCT AND METHOD OF COMMERCIAL MANUFACTURING
#3TOPICAL DECORATION OF DOUGH PRODUCTS
#4FORMULA AND PROCESS FOR PRODUCING FROZEN SHEETED DOUGH
#5MOLDABLE, COLORABLE STORAGE-STABLE, ALLERGEN-FREE COMPOSITION
#6Dual Textured Food
#7Freezer-To-Oven Dough Product Having Multiple Layers with Varying Densities
#8Freezer-To-Oven Dough Product Having Reduced Cook Time
#9Formula and process for producing frozen sheeted dough
#10Process for producing low gluten or gluten free dough
#11Rice dough compositions and gluten-free rice noodles made therefrom
#12Method of making dough from batter
#13METHOD FOR PREPARING FOODS BASED ON DOUGHS FROZEN IN PORTIONS AND MACHINE FOR PREPARING AND SELLING SAID FOODS
#14Microwaveable Frozen Breads and Method of Making The Same
#15Method of Making Frozen Dough and Products Made Using The Method
#16Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough
#17GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
#18IMPROVING DOUGH
#19Formula and process for producing frozen sheeted dough
#20Method of producing a frozen dough, and related products
#21Method of producing a frozen dough, and related products
#22RICE DOUGH COMPOSITION, AND RICE DOUGH PREPARED THEREFROM
#23Frozen Challah Dough with Protrusion or Marking or Separated Piece for Observing the Mitzvah of Hafrashat Challah (Separating of Challah)
#24DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING
#25COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS
#26MICROWAVABLE FROZEN COOKIE DOUGH
#27Bread Product And Method
#28WHOLE OAT MICROWAVABLE BAKED ITEMS
#29Method for producing frozen dough
#30DOUGH PRODUCT INCLUDING LAMINATED AND NON-LAMINATED DOUGH COMPONENTS
#31Method for preparing ready-to-bake frozen doughs
#32Dough compositions having a moisture barrier, and related methods
#33Microwave foam product with blue or purple inclusions
#34Method for reducing proofing time for baked and other products
#35Yeast-leavened dough and dry mix for preparing such a dough
#36Formula and process for producing gluten-free bakery products
#37Batter product baking technology
#38EDIBLE MODELING MATERIAL
#39COMPOSITION
#40Baked Microwavable Frozen Bread and Bakery Products
#41Microwavable food products
#42METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH
#43Bakery Process
#44BREAD AND DOUGH COMPOSITION AND METHOD
#45Frozen Microwavable Bakery Products
#46FROZEN MICROWAVEABLE DOUGH PRODUCTS
#47Frozen Microwavable Bakery Products
#48Frozen Microwavable Bakery Products
#49Scheduling and tracking system and method for bakery products
#50Refrigerated Dough with Enhanced Microbiological Safety
#51Microwavable food products
#52RETARDER-TO-OVEN LAMINATED DOUGH
#53Dough compositions having a moisture barrier, and related methods
#54Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
#55Method of Baking Frozen Dough Pieces
#56Formula and process for producing frozen sheeted dough
#57Method for producing frozen dough
#58Cooked foods containing conjugated linoleic acids
#59Novel dough methods for preparing the same and baking products thereof
#60Leavened dough that withstands deep freezing, and method for the production thereof
#61Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#62Bread and dough composition and method
#63Refrigerated dough and product in low pressure container
#64Microwaveable dough, dough product, and manner of preparing a dough product
#65Sour dough the use thereof and bakery products products produced from the same
#66Deep dish pizza crust
#67Pre-portioned dough unit intermediates
#68Dough compositions having a moisture barrier, and related methods
#69Croissants and method for forming same
#70Packaged, developed dough production in low pressure package, and related methods
#71Extruded cookie units having interior designs
#72Non-sheeted freezer-to-oven dough with a simplified leavening system
#73Process for producing fermented breads comprising rice flour as the main component
#74Frozen microwaveable bakery products
#75Unproofed frozen dough compositions and methods
#76Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#77Pancake bottle
#78Ready-to-bake dough and integrated baking sheet
#79Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate