2902 ⎘
Methods for preparing or baking dough
Sub-classes:LOCKING MECHANISM FOR BREAD MACHINE
#2Dough Substitute for Use in Baking, and Process for Using Substitute
#3Machine for moulding dough for oven-baked products
#4BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME
#5COMPOSITION AND PROCESS FOR MAKING MILLET-BASED FLOUR USEABLE IN FORMED FOOD PRODUCTS
#6Composition for low-gluten and low-carbohydrate baked and pastry goods
#7Method and device for creating blanks from pieces of dough from one or more webs of dough
#8Automatic bread maker, ingredient box and bread making method
#9Automatic bread maker and ingredient box for the same
#10METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#11Dry flour dispensing apparatus and using the same for a food preparation appliance
#12Prepared Dough for Baked Goods with Novel Organoleptic Properties
#13BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME
#14Automatic bread maker, ingredient box and bread making method
#15AUTOMATIC BREAD MAKER
#16Air clay and method of manufacturing the same
#17Nixtamalization process and products produced therefrom
#18Thin film forming
#19Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product
#20Manufacture of baked dough products
#21Method of scheduling a production run of bakery products
#22Shortening system