2904 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking Treating dough with gases
BATTER, DEEP-FRIED FOOD PRODUCT, AND METHODS FOR PRODUCING THE SAME
#2VEGAN DOUGH MASS, VEGAN EGG PASTRY SUBSTITUTE, MANUFACTURING METHOD FOR THE DOUGH MASS AND PRODUCTION METHOD FOR THE VEGAN EGG PASTRY SUBSTITUTE
#3FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME
#4PROCESS FOR PRODUCING EXPANDED BAKED FOOD PRODUCTS
#5SMOKED PRETZEL
#6METHOD FOR THE COMBINED CONTINUOUS MIXING AND METERING OF DOUGHS OR PASTES ENRICHED WITH GAS UNDER STATIC PRESSURE, CONTROL AND/OR REGULATING DEVICE FOR CARRYING OUT SUCH A METHOD, DEVICE FOR CARRYING OUT THE METHOD AND PRODUCTS OBTAINED BY THIS METHOD, AND USE OF SUCH PRODUCTS
#7FOAMER INGREDIENT IN THE FORM OF A POWDER AND METHOD FOR MANUFACTURING THE SAME
#8CRUNCHY SNACK FOOD PRODUCT
#9Frozen dough product and method for making the same
#10FOAMED, DOUGH-BASED FOOD AND APPARATUS AND METHOD FOR PRODUCTION THEREOF AND USE OF THE APPARATUS
#11Method and device for processing flour
#12Process for producing low gluten or gluten free dough
#13Method for producing gluten-free bakery and patisserie products and gluten-free bakery and patisserie products obtained
#14COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE
#15Device and process for the continuous production of dimensionally stable foamed foodstuffs
#16Vacuum breaking without feed line clogging
#17Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus
#18PARTICLE SEPARATOR SYSTEMS AND PROCESSES FOR IMPROVING FOOD SAFETY
#19POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT
#20Frozen dough product and method for making the same
#21Particle separator systems and processes for improving food safety
#22INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#23Powder composition for an aerated food product
#24Gas entrainment in flowable foods
#25CRISPY FOODSTUFF WITH SOFT PORTION
#26Gas entrainment in flowable foods
#27Method for producing bread from aerated dough
#28METHOD AND APPARATUS FOR PRODUCING A DOUGH
#29Method and apparatus for making a low density wafer product
#30FOOD PRECURSOR COMPOSITION METHOD FOR ITS PRODUCTION AND USES THEREOF
#31INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#32Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby
#33METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT
#34METHOD OF GAS INFUSION DURING PREPARATION OF FOOD PRODUCTS
#35Food Precursor Composition, Method for its Production and Uses Thereof
#36Steam generator and steam chamber oven insert for converting conventional home oven to steam injected bread baking oven
#37Dough conditioning apparatus and method
#38Method for Making a Masa Based Dough for Use in a Single Mold Form Fryer
#39Use of Ozone for Improving Kneading
#40Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat
#41Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex
#42Method for making a masa based dough for use in a single mold form fryer