by adding inorganic substances

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CPC
A21D2/02

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D2/00Treatment of flour or dough by adding materials thereto

Current Industry

A21D2/02by adding inorganic substances

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Snack food chip
- Patent number 12,022,836
- Issue date Jul 2, 2024
- Frito-Lay North America, Inc.
- Alyssa Champion
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and system for regulating leavening reactions
- Patent number 11,992,019
- Issue date May 28, 2024
- General Mills, Inc.
- Abdel Abdelrahman
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and device for orienting wound dough products in a defined e...
- Patent number 11,744,253
- Issue date Sep 5, 2023
- FRITSCH BAKERY TECHNOLOGIES GMBH & CO. KG
- Udo Bernhardt
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Device for orienting wound dough products in a defined end position
- Patent number 11,425,914
- Issue date Aug 30, 2022
- FRISCH BAKERY TECHNOLOGIES GMBH & CO. KG
- Udo Bernhardt
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Pasteurised shelf stable batter
- Patent number 11,272,712
- Issue date Mar 15, 2022
- Aly Gamay
- B65 - CONVEYING PACKING STORING HANDLING THIN OR FILAMENTARY MATERIAL
Information Patent Grant
Silica microcapsules and methods of preparing same
- Patent number 11,160,761
- Issue date Nov 2, 2021
- International Flavors & Fragrances Inc.
- John Brahms
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composition and use of macro-minerals to lower postprandial glycemi...
- Patent number 11,141,429
- Issue date Oct 12, 2021
- American University of Beirut
- Omar Obeid
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Coated food product and method of producing the coated food product
- Patent number 10,973,233
- Issue date Apr 13, 2021
- General Mills, Inc.
- Xia Liu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Stabilised potassium bicarbonate and low-sodium leavening compositions
- Patent number 10,973,232
- Issue date Apr 13, 2021
- KUDOS BLENDS LTD.
- Daniel James Brown
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and system for regulating leavening reactions
- Patent number 10,694,756
- Issue date Jun 30, 2020
- General Mills, Inc.
- Abdel Abdelrahman
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Natural compositions containing eggshell calcium, organic honey and...
- Patent number 10,463,691
- Issue date Nov 5, 2019
- Jargalsaikhan Shagdar
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Salt replacement composition, a process for making a salt replaceme...
- Patent number 10,285,426
- Issue date May 14, 2019
- Scelta Umami Holding B.V.
- Wilhelmus Hubertus Henricus Antonius Van Den Elshout
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food mass suitable for microwaving
- Patent number 10,231,463
- Issue date Mar 19, 2019
- Chemische Fabrik Budenheim KG
- Christian Kroning
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods of treating iron deficiency to prevent iron-deficiency anem...
- Patent number 10,105,403
- Issue date Oct 23, 2018
- Probi AB
- Jan Alenfall
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Stabilised potassium bicarbonate and low-sodium leavening compositions
- Patent number 10,098,358
- Issue date Oct 16, 2018
- KUDOS BLENDS LTD.
- Daniel James Brown
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Fat particle compositions containing salt, dough and baked dough ar...
- Patent number 9,801,392
- Issue date Oct 31, 2017
- General Mills, Inc.
- Braden J. Erickson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods of treating anemia and increasing the absorption of non-hem...
- Patent number 9,687,513
- Issue date Jun 27, 2017
- Probi AB
- Jan Alenfall
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Non-oxidizer particles
- Patent number 9,682,867
- Issue date Jun 20, 2017
- Solvay S.A.
- Joerg Clemens
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sodium bicarbonate product
- Patent number 9,648,884
- Issue date May 16, 2017
- Eminate Limited
- Sarah Gaunt
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method to produce cake
- Patent number 9,615,587
- Issue date Apr 11, 2017
- DSM IP Assets B.V.
- José Mastenbroek
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Salt product
- Patent number 9,491,961
- Issue date Nov 15, 2016
- Eminate Limited
- Stephen John Minter
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Use of 4-hydroxydihydrochalcones and their salts for enhancing an i...
- Patent number 9,445,606
- Issue date Sep 20, 2016
- Symrise AG
- Gerhard Krammer
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Calcium fortification of bread dough
- Patent number 9,386,776
- Issue date Jul 12, 2016
- Delavau L.L.C.
- Kevin W. Lang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Product containing magnesium pyrophosphate and use thereof as a rai...
- Patent number 9,173,411
- Issue date Nov 3, 2015
- Chemische Fabrik Budenheim KG
- Wolfgang Bouchain
- C01 - INORGANIC CHEMISTRY
Information Patent Grant
Salt replacement mixture with reduced NaCI content
- Patent number 9,149,061
- Issue date Oct 6, 2015
- JUNGBUNZLAUER LADENBURG GMBH
- Matthias Pfeiffer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bread-making improver
- Patent number 8,802,182
- Issue date Aug 12, 2014
- LeSaffre et Compagnie
- Pascal Julien
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Calcium-enriched food product
- Patent number 8,613,965
- Issue date Dec 24, 2013
- Mission Phamacal Co.
- Mary A. Walter
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Salt product
- Patent number 8,435,555
- Issue date May 7, 2013
- Eminate Limited
- Stephen John Minter
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
Information Patent Grant
Calcium fortification of bread dough
- Patent number 8,221,808
- Issue date Jul 17, 2012
- Delavau L.L.C.
- Kevin W. Lang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
- Patent number 8,187,646
- Issue date May 29, 2012
- Puratos N.V.
- Sofie Parmentier
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
- Publication number 20240423255
- Publication date Dec 26, 2024
- Brightseed, Inc.
- Gul Konuklar
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Preparation Method for Convenient and Instant Dumpling with Long No...
- Publication number 20240315292
- Publication date Sep 26, 2024
- CHINA AGRICULTURAL UNIVERSITY
- Siyuan LIU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
- Publication number 20240196911
- Publication date Jun 20, 2024
- CORN PRODUCTS DEVELOPMENT, INC.
- Claire IVERSON-BURT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20240188608
- Publication date Jun 13, 2024
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PHOSPHATE-FREE BAKING POWDER
- Publication number 20240164389
- Publication date May 23, 2024
- Puratos N.V.
- Geertrui BOSMANS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
- Publication number 20240156107
- Publication date May 16, 2024
- DUPONT NUTRITION BIOSCIENCES APS
- Troy Thomas Boutte
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method for reducing the amount of acrylamide during the heat treatm...
- Publication number 20240023563
- Publication date Jan 25, 2024
- ADDCON GmbH
- Dominicus Brendler
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
- Publication number 20230399605
- Publication date Dec 14, 2023
- Jessica T. Holmes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONF...
- Publication number 20230172241
- Publication date Jun 8, 2023
- MANTIQUEIRA ALIMENTOS LTDA.
- Amanda PINTO
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITIONS OF BATTERS FOR PREPARING AN EDIBLE MULTILAYER FOOD CAR...
- Publication number 20230073732
- Publication date Mar 9, 2023
- Crunch Food, Inc.
- DeWolf Emery
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
- Publication number 20230053775
- Publication date Feb 23, 2023
- Kellogg Company
- Carol SAADE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD
- Publication number 20220408737
- Publication date Dec 29, 2022
- INTERCONTINENTAL GREAT BRANDS LLC
- Lynn Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKING POWDER
- Publication number 20220354131
- Publication date Nov 10, 2022
- Omya International AG
- Lalit SHARMA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD AND DEVICE FOR ORIENTING WOUND DOUGH PRODUCTS IN A DEFINED E...
- Publication number 20220330557
- Publication date Oct 20, 2022
- FRITSCH Bakery Technologies GmbH & Co. KG
- Udo BERNHARDT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SNACK FOOD CHIP
- Publication number 20220248693
- Publication date Aug 11, 2022
- FRITO-LAY NORTH AMERICA, INC.
- Alyssa Champion
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
- Publication number 20220192205
- Publication date Jun 23, 2022
- Young Jon LEE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Production Method of Edible Biodegradable Tableware
- Publication number 20220160017
- Publication date May 26, 2022
- Zhi-Cong Kong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PREPARATIONS WITH C-METHYL FLAVONOIDS
- Publication number 20220151274
- Publication date May 19, 2022
- B.R.A.I.N. AG
- Grit KLUGE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pizza dough for later use and process for preparing same
- Publication number 20220142182
- Publication date May 12, 2022
- CERELIA
- Claire MICHEAUX
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Brown rice oat bread with low glycemic index and preparation method...
- Publication number 20220117242
- Publication date Apr 21, 2022
- JIANGNAN UNIVERSITY
- Li WANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dry muffin and pancake mix
- Publication number 20220039403
- Publication date Feb 10, 2022
- Katrina D Stanley
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EGG SUBSTITUTE MIXTURE
- Publication number 20210219581
- Publication date Jul 22, 2021
- ZERO EGG LTD.
- Amiel DAVID
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FLOUR IMPROVER AND USES THEREOF
- Publication number 20210186037
- Publication date Jun 24, 2021
- Ingrid VAN HAESENDONCK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETA...
- Publication number 20210112834
- Publication date Apr 22, 2021
- JIANGNAN UNIVERSITY
- Min ZHANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CLEAN LABEL BAKING POWDER
- Publication number 20210092963
- Publication date Apr 1, 2021
- WTI, INC.
- Derek Hull
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED DOUGH PRODUCT HAVING NUMEROUS LAYERS AND METHODS FOR FORMING...
- Publication number 20210045392
- Publication date Feb 18, 2021
- PRAGEL LLC
- Andreas Grasshoff
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
- Publication number 20200367547
- Publication date Nov 26, 2020
- PharmaChem Laboratories, LLC
- Mitch SKOP
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
- Publication number 20200367513
- Publication date Nov 26, 2020
- DUPONT NUTRITION BIOSCIENCES APS
- Troy Thomas Boutte
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PACKED WHEAT FLOUR FLAVORING
- Publication number 20200352178
- Publication date Nov 12, 2020
- NISSHIN FOODS INC.
- Masato OMURA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
LEAVENING AGENTS
- Publication number 20200352177
- Publication date Nov 12, 2020
- Kudos Blends Ltd.
- Daniel James BROWN
- A21 - BAKING EDIBLE DOUGHS

by adding inorganic substances

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Snack food chip

Method and system for regulating leavening reactions

Method and device for orienting wound dough products in a defined e...

Device for orienting wound dough products in a defined end position

Pasteurised shelf stable batter

Silica microcapsules and methods of preparing same

Composition and use of macro-minerals to lower postprandial glycemi...

Coated food product and method of producing the coated food product

Stabilised potassium bicarbonate and low-sodium leavening compositions

Method and system for regulating leavening reactions

Natural compositions containing eggshell calcium, organic honey and...

Salt replacement composition, a process for making a salt replaceme...

Food mass suitable for microwaving

Methods of treating iron deficiency to prevent iron-deficiency anem...

Stabilised potassium bicarbonate and low-sodium leavening compositions

Fat particle compositions containing salt, dough and baked dough ar...

Methods of treating anemia and increasing the absorption of non-hem...

Non-oxidizer particles

Sodium bicarbonate product

Method to produce cake

Salt product

Use of 4-hydroxydihydrochalcones and their salts for enhancing an i...

Calcium fortification of bread dough

Product containing magnesium pyrophosphate and use thereof as a rai...

Salt replacement mixture with reduced NaCI content

Bread-making improver

Calcium-enriched food product

Salt product

Calcium fortification of bread dough

Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems

Patents Applicationslast 30 patents

METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES

Preparation Method for Convenient and Instant Dumpling with Long No...

BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE

EGG SUBSTITUTE MIXTURE

PHOSPHATE-FREE BAKING POWDER

COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE

Method for reducing the amount of acrylamide during the heat treatm...

POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF

COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONF...

COMPOSITIONS OF BATTERS FOR PREPARING AN EDIBLE MULTILAYER FOOD CAR...

HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF

HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD

BAKING POWDER

METHOD AND DEVICE FOR ORIENTING WOUND DOUGH PRODUCTS IN A DEFINED E...

SNACK FOOD CHIP

FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA

Production Method of Edible Biodegradable Tableware

PREPARATIONS WITH C-METHYL FLAVONOIDS

Pizza dough for later use and process for preparing same

Brown rice oat bread with low glycemic index and preparation method...

Dry muffin and pancake mix

EGG SUBSTITUTE MIXTURE

FLOUR IMPROVER AND USES THEREOF

EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETA...

CLEAN LABEL BAKING POWDER

BAKED DOUGH PRODUCT HAVING NUMEROUS LAYERS AND METHODS FOR FORMING...

CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS

COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE

PACKED WHEAT FLOUR FLAVORING

LEAVENING AGENTS