Liquids or pumpable materials

Industry

CPC
A21D10/007

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D10/00Batters, dough or mixtures before baking

Current Industry

A21D10/007Liquids or pumpable materials

Industries

Patents Grantslast 30 patents

Information Patent Grant
Process for the preparation of heat treated cereal based food products
- Patent number 11,388,919
- Issue date Jul 19, 2022
- Societe des Produits Nestle S.A.
- Tomas Davidek
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Frozen bread dough improver
- Patent number 10,631,546
- Issue date Apr 28, 2020
- MITSUBISHI CORPORATION LIFE SCIENCES LIMITED
- Hidehisa Kawahara
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic activity of lytic polysaccharide monooxygenase
- Patent number 10,266,863
- Issue date Apr 23, 2019
- Genencor International B.V.
- Martijn Johannes Koetsier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Batter-like compositions containing setting agent and methods of pr...
- Patent number 8,637,105
- Issue date Jan 28, 2014
- General Mills, Inc.
- Yang Kou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Stabilized liquid yeast preparation, a method for producing the sam...
- Patent number 7,968,320
- Issue date Jun 28, 2011
- Lallemand USA, Inc.
- Richard Degré
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Liquid bread improver, the use and the process for producing thereof
- Patent number 7,910,149
- Issue date Mar 22, 2011
- Danisco A/S
- Erik Jensen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for making breads
- Patent number 7,704,539
- Issue date Apr 27, 2010
- Yamazaki Seipan Kabushiki Kaisha
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for making breads
- Patent number 7,341,755
- Issue date Mar 11, 2008
- Yamazaki Seipan Kabushiki Kaisha
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Pumpable baking additive
- Patent number 6,291,005
- Issue date Sep 18, 2001
- Fuchs GmbH & Co.
- Dieter Fuchs
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
METHOD OF USING NANOFIBER EMULSION IN BAKED FOOD
- Publication number 20250000101
- Publication date Jan 2, 2025
- SERICULTURAL&AGRI-FOOD RESEARCH INSTITUTE GUANGDONG ACADEMY OF AGRICULTURAL S...
- Jing WEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...
- Publication number 20240138422
- Publication date May 2, 2024
- THE HERSHEY COMPANY
- Xiaoying Wang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN
- Publication number 20230255216
- Publication date Aug 17, 2023
- Caravan Ingredients Inc.
- Juliana DINIZ FARIA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PROCESS FOR THE PREPARATION OF HEAT TREATED CEREAL BASED FOOD PRODUCTS
- Publication number 20220354151
- Publication date Nov 10, 2022
- SOCIETE DES PRODUITS NESTLE S.A.
- Tomas Davidek
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Squeezeeta! Fresh Gourmet Dough Ready To Squeeze!
- Publication number 20210267219
- Publication date Sep 2, 2021
- Laura Lombardo
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PROCESS FOR THE PREPARATION OF HEAT TREATED CEREAL BASED FOOD PRODUCTS
- Publication number 20210137145
- Publication date May 13, 2021
- SOCIETE DES PRODUITS NESTLE S.A.
- Tomas Davidek
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
- Publication number 20200236951
- Publication date Jul 30, 2020
- LESAFFRE ET COMPAGNIE
- François BLAREAU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough Substitute for Use in Baking, and Process for Using Substitute
- Publication number 20200154720
- Publication date May 21, 2020
- Carmen Lindsay
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Extruded Starch-Based Ready-to-Eat Snack and Methods of Making
- Publication number 20190021374
- Publication date Jan 24, 2019
- FRITO-LAY NORTH AMERICA, INC.
- Chun Lin LUO
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
USE OF A FAT PARTICLES IN THE PREPARATION OF FARINACEOUS PRODUCTS
- Publication number 20170196230
- Publication date Jul 13, 2017
- Bakery Supplies Europe Holding B.V.
- Wolgang HELD
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE COOKING PRODUCTS
- Publication number 20140370178
- Publication date Dec 18, 2014
- ROQUETTE FRERES
- Bernard Boursier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...
- Publication number 20140106050
- Publication date Apr 17, 2014
- GENERAL MILLS, INC.
- Yang Kou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION AND METHOD OF MANUFACTURE
- Publication number 20140093611
- Publication date Apr 3, 2014
- PULSETTA LIMITED
- Karsten Karcher
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Liquid Bread Improver, The Use And The Process For Producing Thereof
- Publication number 20110135790
- Publication date Jun 9, 2011
- Erik Jensen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Batter-like compositions containing setting agent and methods of pr...
- Publication number 20110070339
- Publication date Mar 24, 2011
- General Mills Marketing, Inc.
- Christine M. O'Connor
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Full-Fat Soybean Flour-Containing Composition, and Egg Substitute C...
- Publication number 20110008522
- Publication date Jan 13, 2011
- The Nisshin OilliO Group, Ltd.
- Akemi Satou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MAKING BREADS
- Publication number 20080085340
- Publication date Apr 10, 2008
- Yamazaki Seipan Kabushiki Kaisha
- Seio HOSOYA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Aqueous Stabilization of Liquid Dough Conditioning Composition
- Publication number 20070292562
- Publication date Dec 20, 2007
- Matthew Green
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Novel stabilized liquid yeast preparation, a method for producing t...
- Publication number 20070092602
- Publication date Apr 26, 2007
- LALLEMAND USA, INC.
- Richard Degre
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...
- Publication number 20070065554
- Publication date Mar 22, 2007
- Christine M. O'Connor
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...
- Publication number 20070048426
- Publication date Mar 1, 2007
- Yang Kou
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Flour treatment method
- Publication number 20060013932
- Publication date Jan 19, 2006
- Marc Ljungstrom
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Liquid bread improver, the use and the process for producing thereof
- Publication number 20050031763
- Publication date Feb 10, 2005
- Danisco A/S.
- Erik Jensen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method for making breads
- Publication number 20040161518
- Publication date Aug 19, 2004
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS

Liquids or pumpable materials

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Process for the preparation of heat treated cereal based food products

Frozen bread dough improver

Enzymatic activity of lytic polysaccharide monooxygenase

Batter-like compositions containing setting agent and methods of pr...

Stabilized liquid yeast preparation, a method for producing the sam...

Liquid bread improver, the use and the process for producing thereof

Method for making breads

Method for making breads

Pumpable baking additive

Patents Applicationslast 30 patents

METHOD OF USING NANOFIBER EMULSION IN BAKED FOOD

SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...

WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN

PROCESS FOR THE PREPARATION OF HEAT TREATED CEREAL BASED FOOD PRODUCTS

Squeezeeta! Fresh Gourmet Dough Ready To Squeeze!

PROCESS FOR THE PREPARATION OF HEAT TREATED CEREAL BASED FOOD PRODUCTS

BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS

Dough Substitute for Use in Baking, and Process for Using Substitute

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

USE OF A FAT PARTICLES IN THE PREPARATION OF FARINACEOUS PRODUCTS

GLUTEN-FREE COOKING PRODUCTS

BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...

COMPOSITION AND METHOD OF MANUFACTURE

Liquid Bread Improver, The Use And The Process For Producing Thereof

Batter-like compositions containing setting agent and methods of pr...

Full-Fat Soybean Flour-Containing Composition, and Egg Substitute C...

METHOD FOR MAKING BREADS

Aqueous Stabilization of Liquid Dough Conditioning Composition

Novel stabilized liquid yeast preparation, a method for producing t...

BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...

BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PR...

Flour treatment method

Liquid bread improver, the use and the process for producing thereof

Method for making breads