2854 ⎘
Treatment of flour or dough by adding materials thereto before or during baking
Sub-classes:Material for de-dusting granular enzyme preparations
#2Tapioca tortilla and method of making
#3Gluten-free tortillas
#4Material for de-dusting granular enzyme preparations
#5Refrigerated dough with extended shelf life made from white wheat flour
#6Methods of incorporating micropellets of fine particle nutrients into snack food products
#7Micropellets of fine particle nutrients in snack food products
#8Composition comprising a bacteriocin and an extract from a plant of the Labiatae family
#9Decorated pasta product and method of making the same
#10Bread maker
#11Micropellets of fine particle nutrients and methods of incorporating same into snack food products
#12ACTIVE INGREDIENT DELIVERY SYSTEM
#13Preparation of an edible product from dough
#14Spherical core-shell-particle
#15KNEADABLE AND MOULDABLE BAKING MIXTURE
#16Peptides having a health benefit and compositions comprising them
#17Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone
#18PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#19Method of Preparation of Adapted Foods
#20Preparation of an edible product from dough
#21Puffed Cracker-Like Food Products And Method Of Making
#22Rainbow cake - process of creating rainbow effect
#23Concentrated coffee extract and process for producing the same
#24Packaged bread snack
#25Composition comprising a bacteriocin and an extract from a plant of the labiatae family
#26Encapsulated antimicrobial material
#27Microcapsules
#28Multi-flavored ice cream cone
#29Method of making a granulated bread improver
#30Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone
#31Preparation of an edible product from dough
#32Natamycin dosage form, method for preparing same and use thereof
#33Cochleate preparations of fragile nutrients