Bakery products from whole meal or containing rough-ground grain or bran

Industry

CPC
A21D13/02

This industry / category may be too specific. Please go to a parent level for more data

Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D13/00Finished or partly finished (par-baked) bakery products

Current Industry

A21D13/02Bakery products from whole meal or containing rough-ground grain or bran

Industries

Patents Grantslast 30 patents

Information Patent Grant
Method of manufacture and composition of dough including protein
- Patent number 12,114,668
- Issue date Oct 15, 2024
- Carson Joseph Ulbrich
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing stabilized whole wheat flour
- Patent number 12,082,602
- Issue date Sep 10, 2024
- Intercontinental Great Brands LLC
- Bin Zhao
- B02 - CRUSHING, PULVERISING, OR DISINTEGRATING PREPARATORY TREATMENT OF GRAIN...
Information Patent Grant
Acrylamide control in cooked food products
- Patent number 12,075,805
- Issue date Sep 3, 2024
- Kellogg Company
- Deirdre E. Ortiz
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of reducing asparagine in whole grain flours
- Patent number 12,053,009
- Issue date Aug 6, 2024
- Intercontinental Great Brands LLC
- Michelle Beaver
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Soft biscuit with slowly available glucose
- Patent number 11,896,016
- Issue date Feb 13, 2024
- Generale Biscuit
- Monika Okoniewska
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Breakfast biscuit with slowly available glucose
- Patent number 11,889,840
- Issue date Feb 6, 2024
- Generale Biscuit
- Monika Okoniewska
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,766,047
- Issue date Sep 26, 2023
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bran based ingredient for foodstuffs
- Patent number 11,730,176
- Issue date Aug 22, 2023
- Societe des Produits Nestle S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Confectionery composition comprising bran-like material
- Patent number 11,672,259
- Issue date Jun 13, 2023
- Societe des Produits Nestle S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of manufacture and composition of dough including protein
- Patent number 11,297,843
- Issue date Apr 12, 2022
- Carson Joseph Ulbrich
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Instant whole wheat crisps and preparation method thereof
- Patent number 11,291,223
- Issue date Apr 5, 2022
- Jiangnan University
- Xing Zhou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bran based ingredient for foodstuffs
- Patent number 11,259,541
- Issue date Mar 1, 2022
- Societe des Produits Nestle S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Stabilized whole grain flour and flour products
- Patent number 11,206,839
- Issue date Dec 28, 2021
- Campbell Soup Company
- Natalie May
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,089,788
- Issue date Aug 17, 2021
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Confectionery composition comprising bran-like material
- Patent number 11,071,309
- Issue date Jul 27, 2021
- Societe des Produits Nestle S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Processes for making steeped whole grains and products comprising s...
- Patent number 11,006,637
- Issue date May 18, 2021
- Cargill, Incorporated
- Katrina Christiansen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing intensified whole-cereal flour by means of pul...
- Patent number 10,785,983
- Issue date Sep 29, 2020
- South China University of Technology
- Xin'an Zeng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Acrylamide control in cooked food products
- Patent number 10,721,949
- Issue date Jul 28, 2020
- Kellogg Company
- Deirdre E. Ortiz
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Baked confectionery
- Patent number 10,470,471
- Issue date Nov 12, 2019
- Kao Corporation
- Tomohiro Nakagawa
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Baked confectionery
- Patent number 10,448,651
- Issue date Oct 22, 2019
- Kao Corporation
- Mioto Sato
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Healthy layered cookie
- Patent number 10,357,041
- Issue date Jul 23, 2019
- Generale Biscuit
- Lionel Lanvin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Association of beta-glucans and arabinoxylans
- Patent number 10,335,429
- Issue date Jul 2, 2019
- Generale Biscuit
- Isabel Moreira De Almeida
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Breakfast biscuit with slowly available glucose
- Patent number 10,306,897
- Issue date Jun 4, 2019
- Generale Biscuit
- Monika Okoniewska
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods of controlling fructan synthesis in plants
- Patent number 10,308,949
- Issue date Jun 4, 2019
- COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION
- Gangping Xue
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing stabilized whole wheat flour
- Patent number 10,212,958
- Issue date Feb 26, 2019
- Intercontinental Great Brands LLC
- Bin Zhao
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Healthy layered cookie
- Patent number 10,194,668
- Issue date Feb 5, 2019
- Generale Biscuit
- Lionel Lanvin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Treatment of obesity, the metabolic syndrome, type 2 diabetes, card...
- Patent number 10,137,157
- Issue date Nov 27, 2018
- PROPREV AB
- Inger Björck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for improving bran and germ flavor and texture
- Patent number 10,136,653
- Issue date Nov 27, 2018
- Intercontinental Great Brands LLC
- Bin Zhao
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Biscuit dough
- Patent number 9,883,679
- Issue date Feb 6, 2018
- Generale Biscuit
- Robin Wahl
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Prevention of extract darkening and malodor formation during solubi...
- Patent number 9,675,084
- Issue date Jun 13, 2017
- Dupont Nutrition Biosciences ApS
- René Mikkelsen
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
Treatment of Obesity, the Metabolic Syndrome, Type 2 Diabetes, Card...
- Publication number 20240285695
- Publication date Aug 29, 2024
- PROPREV AB
- Inger BJÖRCK
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Application
FOOD PRODUCT
- Publication number 20240206480
- Publication date Jun 27, 2024
- Mars, Incorporated
- Laura MUNOZ
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
- Publication number 20240138423
- Publication date May 2, 2024
- Generale Biscuit
- Monika OKONIEWSKA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Blending Method of High-Quality and Dual-Purpose Flour for Bread an...
- Publication number 20240081352
- Publication date Mar 14, 2024
- Crop Research Institute, SAAS
- Yan Zi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
- Publication number 20230041816
- Publication date Feb 9, 2023
- Lo-Dough Limited
- Robert Wales
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
- Publication number 20220361510
- Publication date Nov 17, 2022
- NISSHIN SEIFUN GROUP INC.
- Kenichiro TAKAMATSU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD OF REDUCING ASPARAGINE IN WHOLE GRAIN FLOURS
- Publication number 20220218006
- Publication date Jul 14, 2022
- INTERCONTINENTAL GREAT BRANDS LLC
- Michelle Beaver
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAK...
- Publication number 20220174994
- Publication date Jun 9, 2022
- SAKARI PTY LTD
- Tommi RUMMUKAINEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BRAN BASED INGREDIENT FOR FOODSTUFFS
- Publication number 20220132883
- Publication date May 5, 2022
- SOCIETE DES PRODUITS NESTLE S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL
- Publication number 20220007673
- Publication date Jan 13, 2022
- SOCIETE DES PRODUITS NESTLE S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-...
- Publication number 20210360937
- Publication date Nov 25, 2021
- DUPONT NUTRITION BIOSCIENCES APS
- Jens Frisbaek SØRENSEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT
- Publication number 20210329929
- Publication date Oct 28, 2021
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SORGHUM SUGAR-TAMER FOOD PRODUCT
- Publication number 20210282413
- Publication date Sep 16, 2021
- Robert HARRIS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS
- Publication number 20200383357
- Publication date Dec 10, 2020
- Kellogg Company
- Deirdre E. Ortiz
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GENE UNDERLYING THE NUMBER OF SPIKELETS PER SPIKE QTL IN WHEAT ON C...
- Publication number 20200362366
- Publication date Nov 19, 2020
- BASF SE
- Mark DAVEY
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
INGREDIENT FOR FOODSTUFFS
- Publication number 20200315188
- Publication date Oct 8, 2020
- Nestec S.A.
- Madian Othman Abu-Hardan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-...
- Publication number 20200221715
- Publication date Jul 16, 2020
- DUPONT NUTRITION BIOSCIENCES APS
- Jens Frisbaek SØRENSEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BULGUR CRUST AND METHOD OF MAKING SAME
- Publication number 20200205422
- Publication date Jul 2, 2020
- Hisham A. Elkhatib
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT
- Publication number 20200205425
- Publication date Jul 2, 2020
- Katholieke Universiteit Leuven
- Christophe Courtin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
INSTANT WHOLE WHEAT CRISPS AND PREPARATION METHOD THEREOF
- Publication number 20200054050
- Publication date Feb 20, 2020
- JIANGNAN UNIVERSITY
- Xing ZHOU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-...
- Publication number 20190223456
- Publication date Jul 25, 2019
- DUPONT NUTRITION BIOSCIENCES APS
- JENS FRISBAEK SØRENSEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STABILIZED WHOLE GRAIN FLOUR AND FLOUR PRODUCTS
- Publication number 20190216103
- Publication date Jul 18, 2019
- Campbell Soup Company
- Natalie May
- B02 - CRUSHING, PULVERISING, OR DISINTEGRATING PREPARATORY TREATMENT OF GRAIN...
Information Patent Application
Food pasta made from dururm wheat semolina and vegetables and proce...
- Publication number 20190150458
- Publication date May 23, 2019
- Ottavio Natali
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARD...
- Publication number 20190151376
- Publication date May 23, 2019
- PROPREV AB
- Inger BJÖRCK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
- Publication number 20190150487
- Publication date May 23, 2019
- INTERCONTINENTAL GREAT BRANDS LLC
- Bin Zhao
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Preparation of a Baked Product Comprising Fibers Treated by a Cellu...
- Publication number 20190029272
- Publication date Jan 31, 2019
- NOVOZYMES A/S
- Helle Niemann
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT
- Publication number 20170360053
- Publication date Dec 21, 2017
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HEALTHY BISCUIT
- Publication number 20170251681
- Publication date Sep 7, 2017
- Institut National de la Recherche Agronomique
- Pierre Aymard
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ASSOCIATION OF BETA-GLUCANS AND ARABINOXYLANS
- Publication number 20170209479
- Publication date Jul 27, 2017
- Generale Biscuit
- Isabel Moreira De Almeida
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
- Publication number 20160249627
- Publication date Sep 1, 2016
- Generale Biscuit
- Monika OKONIEWSKA
- A21 - BAKING EDIBLE DOUGHS

Bakery products from whole meal or containing rough-ground grain or bran

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Method of manufacture and composition of dough including protein

Method for producing stabilized whole wheat flour

Acrylamide control in cooked food products

Method of reducing asparagine in whole grain flours

Soft biscuit with slowly available glucose

Breakfast biscuit with slowly available glucose

Enzymatic bran and germ flavor and texture improvement

Bran based ingredient for foodstuffs

Confectionery composition comprising bran-like material

Method of manufacture and composition of dough including protein

Instant whole wheat crisps and preparation method thereof

Bran based ingredient for foodstuffs

Stabilized whole grain flour and flour products

Enzymatic bran and germ flavor and texture improvement

Confectionery composition comprising bran-like material

Processes for making steeped whole grains and products comprising s...

Method for producing intensified whole-cereal flour by means of pul...

Acrylamide control in cooked food products

Baked confectionery

Baked confectionery

Healthy layered cookie

Association of beta-glucans and arabinoxylans

Breakfast biscuit with slowly available glucose

Methods of controlling fructan synthesis in plants

Method for producing stabilized whole wheat flour

Healthy layered cookie

Treatment of obesity, the metabolic syndrome, type 2 diabetes, card...

Method for improving bran and germ flavor and texture

Biscuit dough

Prevention of extract darkening and malodor formation during solubi...

Patents Applicationslast 30 patents

Treatment of Obesity, the Metabolic Syndrome, Type 2 Diabetes, Card...

FOOD PRODUCT

BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE

Blending Method of High-Quality and Dual-Purpose Flour for Bread an...

FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID

METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR

METHOD OF REDUCING ASPARAGINE IN WHOLE GRAIN FLOURS

AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAK...

BRAN BASED INGREDIENT FOR FOODSTUFFS

CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL

ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-...

ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT

SORGHUM SUGAR-TAMER FOOD PRODUCT

ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS

GENE UNDERLYING THE NUMBER OF SPIKELETS PER SPIKE QTL IN WHEAT ON C...

INGREDIENT FOR FOODSTUFFS

ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-...

BULGUR CRUST AND METHOD OF MAKING SAME

WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT

INSTANT WHOLE WHEAT CRISPS AND PREPARATION METHOD THEREOF

ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-...

STABILIZED WHOLE GRAIN FLOUR AND FLOUR PRODUCTS

Food pasta made from dururm wheat semolina and vegetables and proce...

TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARD...

METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR

Preparation of a Baked Product Comprising Fibers Treated by a Cellu...

ENZYMATIC BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT

HEALTHY BISCUIT

ASSOCIATION OF BETA-GLUCANS AND ARABINOXYLANS

SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE