2862 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds Acids, anhydrides or salts thereof
Pizza dough for later use and process for preparing same
#2HIGH-SUGAR-PERMEATION-RESISTANT SACCHAROMYCES CEREVISIAE STRAIN AND USE
#3INGREDIENT FOR FOOD PRESERVATION
#4Reduced or Zero Added Sodium Snack Food Pellets
#5EMULSIFIER COMPOSITIONS, AND METHODS OF PRODUCTION AND USE
#6METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
#7HIGH-EFFICACY NATURAL PRESERVATIVES
#8CARBOXYLIC ACID LOADED SALT CARRIER AND THE METHOD FOR PRODUCING THEREOF
#9FOOD COMPOSITION
#10BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
#11PHOSPHATE-FREE BAKING POWDER
#12BITTER MASKING AGENT
#13Method for reducing the amount of acrylamide during the heat treatment of foods with leavening effect
#14Methods and Compositions for Weight Management and for Improving Glycemic Control
#15DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#16COMPOSITION FOR THE PRESERVATION OF BREAD
#17HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD
#18BAKING POWDER
#19Hydrolysis method for obtaining a hydrolysed dry food product in powder form
#20WHIPPING AGENT FOR BAKED GOODS
#21STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME
#22Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#23Pizza dough for later use and process for preparing same
#24Dry muffin and pancake mix
#25CLEAN LABEL BAKING POWDER
#26USE OF ORGANIC ACIDS IN ARTISAN BREAD PRODUCTION
#27LEAVENING AGENTS
#28COMPOSITION FOR THE PRESERVATION OF BREAD
#29ROLL-IN OIL AND FAT COMPOSITION
#30COMPOSITION AND METHOD OF PREPARING GOURMET WAFFLES
#31LEAVENING AGENT
#32Method for producing stabilized whole wheat flour
#33EDIBLE FAT PRODUCT
#34Stabilised potassium bicarbonate and low-sodium leavening compositions
#35METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#36Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#37KELP-CONTAINING SPONGE BISCUIT AND MANUFACTURING METHOD THEREOF
#38EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS
#39ANTIMICROBIAL POWDERS FOR THE PREPARATION OF BAKERY PRODUCTS
#40A METHOD FOR MAKING A SOFT CAKE BATTER
#41Method of baking
#42Method for producing stabilized whole wheat flour
#43strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids, methods for the preparation thereof and uses
#44Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
#45Stabilised potassium bicarbonate and low-sodium leavening compositions
#46Natural Mold Inhibitor and Methods of Using Same
#47LOWER ALKYL CARBOXYLIC ACID MOIETIES AS ORGANOLEPTIC STABILIZERS AND PRESERVATIVES OF FOOD AND BEVERAGES AND FOR PREVENTING OXIDATIVE CORROSION OF METALS
#48ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME
#49Calcium fortification of bread dough
#50FLAT BREAD DOUGH COMPOSITION AND METHOD FOR MAKING FLAT BREADS
#51Antimicrobial powders for the preparation of bakery products
#52METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
#53Mold Inhibiting Emulsion
#54Mixed crystals, method for the production thereof and use thereof in the production of baked goods
#55Salt substitute and composition, for example food composition, comprising it
#56Glycine-bearing leavening system for the production of bakery products
#57Calcium fortification of bread dough
#58METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES
#59Aqueous dough conditioning composition
#60Acidulate composition and methods for making and utilizing the same
#61Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
#62Organic compounds and methods
#63COMPOSITION
#64Salt replacement mixture with reduced NaCI content
#65METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH
#66Extruded compositions suitable for use in food products and processes of making thereof
#67Breadmaking Improver
#68Bread-making improver
#69Bread Improver Comprising Emulsifier and Stabiliser
#70Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals
#71Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified Atmosphere
#72LOWER ALKYL CARBOXYLIC ACID MOIETIES FOR PREVENTING OXIDATIVE CORROSION OF METALS AND ORGANOLEPTIC STABILIZER FOR FOOD AND BEVERAGES
#73Calcium fortification of bread dough
#74Calcium fortification of bread dough
#75Acid-thickened food compositions and products
#76Calcium fortification of bread dough
#77Bread compositions containing sugar beet pectins
#78Food preservative
#79Method of improving sweetness delivery of sucralose
#80Polylysine-containing food additive and acidic adjuvant
#81Shelf-stable acidified food compositions and methods for their preparation
#82Packaged, developed dough production in low pressure package, and related methods
#83Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
#84Calcium fortification of bread dough
#85Insulin secretion potentiator
#86High moisture, shelf-stable acidulated food products
#87Dry yeast composition
#88Shelf-stable cookie and brownie batter-ready to bake
#89Method for maintaining designed functional shape