2872 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds Ascorbic acid
Solid Enzymatic Article For Use In Baking
#2BAKING ADDITIVE
#3Solid Enzymatic Article For Use In Baking
#4BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
#5COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND USES THEREOF
#6Improver and breadmaking method for precooked loaves stored without freezing
#7USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
#8IMPROVING DOUGH
#9PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME
#10Method of baking
#11Modified Bread Products and Methods of Making Same
#12METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH
#13METHOD FOR THE PRODUCTION OF BREAD
#14Pizza Kit and Method for Making Pizza
#15Yeast-leavened dough and dry mix for preparing such a dough
#16Bread-making improver
#17Method for making breads
#18Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified Atmosphere
#19Aqueous Stabilization of Liquid Dough Conditioning Composition
#20Oleaginous composition containing a flowable active ingredient
#21Acid-thickened food compositions and products
#22Pressurized baking batter
#23Pre-dough concetrate for baked products totally- or partly- risen with yeast
#24Rhamnolipids in bakery products
#25Method for the reduction of acrylamide formation during heating of amino group-containing compounds
#26Encapsulated functional bakery ingredients
#27Process for producing loaf bread
#28Low carbohydrate flour additive
#29Process for improver premix for chapatis and related products
#30Dough conditioner