2918 ⎘
Batters, dough or mixtures before baking Batters
Sub-classes:GLUTEN FREE PIZZA CRUST AND METHOD
#2BATTER, DEEP-FRIED FOOD PRODUCT, AND METHODS FOR PRODUCING THE SAME
#3SWEETENER COMPOSITION, METHOD FOR REDUCING BROWNING, AND FOOD PRODUCT
#4Method of using nanofiber emulsion in baked food
#5STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#6PHOSPHATE-FREE BAKING POWDER
#7PANCAKE PRODUCTS BASED ON OAT FLOUR
#8STARCH-FREE BAKED FOODS AND METHODS OF MAKING
#9FROZEN GYOZA DUMPLINGS AND PRODUCTION METHOD THEREFOR, TRAY FOR FROZEN GYOZA DUMPLINGS, AND PACK OF FROZEN GYOZA DUMPLINGS
#10GLUTEN FREE PIZZA CRUST AND METHOD
#11Starch-free baked foods and methods of making
#12COMPOSITIONS OF BATTERS FOR PREPARING AN EDIBLE MULTILAYER FOOD CARRIER
#13Method and System for Harmonious Homogeneous Flavor and Color Distribution with Powdered Flavoring in Cheesecake and Cheesecake Baked Goods
#14HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
#15Method for reducing fructan content in food made of rice and flour using microwave heating
#16PREGELATINIZED PEA STARCH FOR BATTER AND COATING
#17Chocolate Rum Nut Cake
#18Process for preparing a soft cheesecake mixture and its production plant
#19BAKED GOODS CONTAINING NON-DAIRY PROTEIN
#20Nutritional Cereal-based Food with Low Glycemic Load and Processing Method thereof
#21REDUCING FAT ABSORPTION IN PREPARED FOODS
#22BLOWOUT SUPPRESSING AGENT FOR DEEP FRIED FOOD, METHOD FOR SUPPRESSING BLOWOUT AND DEEP FRIED FOOD
#23SWEET POTATO CHEESECAKE
#24FLOUR IMPROVER AND USES THEREOF
#25LEAVENING AGENTS
#26Process and system for the manufacture of vegetable dough
#27Reduced sugar wafer
#28MANUFACTURE OF LACTIC ACID-FERMENTED BATTER
#29POWDERY BREADER, AND BREADER MIX, COATING MATERIAL, AND DEEP-FRIED (-LIKE) FOOD PRODUCT USING POWDERY BREADER, AND PRODUCTION METHODS THEREFOR
#30Soft cake and method of manufacture thereof
#31PROCESS, PRODUCT AND METHOD
#32PROCESS, PRODUCT AND METHOD
#33PROCESS, PRODUCT AND METHOD
#34Cake batters
#35GLUTEN FREE PIZZA CRUST AND METHOD
#36Raw Uncooked/Unbaked Dessert Rolls
#37EDIBLE COMPOSITION FOR FOOD FORMING MACHINE
#38Takoyaki mix
#39Whole Grain Pancakes and Waffles
#40Composition and process for baked food products to impart the sensorial attributes of fried food products
#41DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS
#42Composition, batter material using same, food or drink and feed, and method of producing composition
#43Shelf-Stable, Brownie Product
#44Methods for reducing oil and/or fat uptake of fried foods
#45Methods for reducing oil and/or fat uptake of fried foods
#46Method of Baking
#47Microwaveable batter composition and a method for preparing same
#48MICROWAVEABLE BATTER
#49Slotted batter spatula
#50BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME
#51LOW-FAT BATTER-LIKE COMPOSITIONS AND METHODS OF PREPARING AND USING SAME
#52Microwaveable batter
#53COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#54COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#55Extrudable batter compositions for use in providing high-fiber flourless food products
#56BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME
#57Ready-to-bake batter and methods of making the same
#58HIGH PROTEIN COOKED PRODUCT
#59MICROWAVEABLE BATTER
#60PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE
#61Steamed cake donut
#62COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS
#63READY TO BAKE REFRIDGERATED BATTER
#64MICROWAVEABLE BATTER
#65FAT OR OIL COMPOSITION
#66Sorghum antioxidant food product
#67BATTER AND METHOD FOR PREPARING A PASTA
#68BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME
#69Batter-like compositions containing setting agent and methods of preparing and using same
#70MOISTURE-RETAINING BAKED GOODS
#71Coating composition and process for baked products to impart the attributes of fried products
#72Baked composition
#73Method to produce cake
#74Method of preparing a cake using phospholipase
#75WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
#76COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#77CEREAL-BASE FOOD PREPARATION, CONSISTING MAINLY OF OAT BRAN, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS
#78COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#79Gluten-free baked products and methods of preparation of same
#80High fat to protein ratio egg yolk product and methods for making and utilizing same
#81PANCREPE AND METHOD OF MAKING SAME
#82Low-fat batter-like compositions and methods of preparing and using same
#83Process for producing ball-shaped food
#84Microwavable and Oven-Bakable Coated Food Products
#85Frozen or fresh batter mix and cake
#86Batter mix containing modified starch
#87Cooked foods containing conjugated linoleic acids
#88Cake mixture
#89BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME
#90Batter-like compositions containing setting agent and methods of preparing and using same
#91Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#92PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD
#93Procedure for obtaining foodstuffs based on nopal and/or other vegetables
#94Frozen muffin preform
#95Cholesterol-lowering batter-based food composition and method for making same
#96Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
#97Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
#98Protein enhanced low carbohydrate snack food
#99Continuous mini corndog production process