with a leaven or a composition containing acidifying bacteria

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CPC
A21D8/045

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D8/00Methods for preparing dough or for baking

Current Industry

A21D8/045with a leaven or a composition containing acidifying bacteria

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Compositions rich in arabinoxylan oligosaccharides
- Patent number 12,127,577
- Issue date Oct 29, 2024
- PURATOS NV
- Guylaine Lacaze
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
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
Sourdough product
- Patent number 12,004,522
- Issue date Jun 11, 2024
- Puratos N.V.
- Fabienne Verte
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Cuttable live leaven block
- Patent number 11,985,982
- Issue date May 21, 2024
- LeSaffre et Compagnie
- Emilie Bryckaert
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough with controlled fermentation for use in forming leavened doug...
- Patent number 11,963,538
- Issue date Apr 23, 2024
- Board of Trustees of Michigan State University
- Edward J. Szczygiel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sourdough and process for producing same
- Patent number 11,856,959
- Issue date Jan 2, 2024
- Pascal Philibert
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwave processing method for food made of flour and rice ferment...
- Patent number 11,716,998
- Issue date Aug 8, 2023
- Jiangnan University
- Darning Fan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Baked goods
- Patent number 11,653,656
- Issue date May 23, 2023
- Ganeden Biotech, Inc.
- Sean Farmer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Health functional food product prepared by fermenting a dough conta...
- Patent number 11,596,154
- Issue date Mar 7, 2023
- Han Seung Noh
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for the preparation of bread by compounding natural yeast
- Patent number 11,576,387
- Issue date Feb 14, 2023
- Jiangnan University
- Li Wang
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
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
Improver and breadmaking method for precooked loaves stored without...
- Patent number 11,284,627
- Issue date Mar 29, 2022
- LeSaffre et Compagnie
- François Blareau
- 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
Production of a yeast-free, highly digestible pizza by using a doug...
- Patent number 11,178,880
- Issue date Nov 23, 2021
- MOFIN S.R.L.
- Giovanni Mogna
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composition and method for improving stability and extending shelf...
- Patent number 11,039,637
- Issue date Jun 22, 2021
- DeGama Berrier Ltd.
- Adel Penhasi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Natural yeast and lactic acid bacteria isolated from Korean traditi...
- Patent number 10,959,439
- Issue date Mar 30, 2021
- SPC CO., LTD
- ChungKil Park
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Lactic acid bacterium
- Patent number 10,675,311
- Issue date Jun 9, 2020
- Kaneka Corporation
- Airo Tategaki
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Fermentation
- Patent number 10,640,740
- Issue date May 5, 2020
- Cooperative AVEBE U.A.
- Marco Luigi Federico Giuseppin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Modern preferment method for manufacturing dough mixture
- Patent number 10,624,355
- Issue date Apr 21, 2020
- Lallemand, Inc.
- Ana Sanchez Jimena
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flour product whitener containing polysaccharide alcohol and use th...
- Patent number 10,398,149
- Issue date Sep 3, 2019
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd.
- Yan Zheng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Baked goods
- Patent number 10,383,342
- Issue date Aug 20, 2019
- Ganeden Biotech, Inc.
- Sean Farmer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Refrigerated, chemically leavened doughs in package, with carbon di...
- Patent number 10,182,577
- Issue date Jan 22, 2019
- General Mills, Inc.
- David J. Domingues
- B65 - CONVEYING PACKING STORING HANDLING THIN OR FILAMENTARY MATERIAL
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
Sourdough compositions and methods for their preparation
- Patent number 10,085,457
- Issue date Oct 2, 2018
- Puratos N.V.
- Paul De Pauw
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microencapsulated bacterial consortium for the degradation of glute...
- Patent number 9,974,315
- Issue date May 22, 2018
- Ruth Pedroza-Islas
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for preparing bakeable probiotic food
- Patent number 9,961,910
- Issue date May 8, 2018
- DeGama Products, Ltd
- Adel Penhasi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Refrigerated, chemically leavened doughs in package, with carbon di...
- Patent number 9,848,609
- Issue date Dec 26, 2017
- General Mills, Inc.
- David J. Domingues
- 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
Chemically leavened dough compositions and related methods, involvi...
- Patent number 9,603,371
- Issue date Mar 28, 2017
- General Mills, Inc.
- David J. Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Mixture of lactic bacteria for the preparation of gluten free baked...
- Patent number 9,560,854
- Issue date Feb 7, 2017
- Giuliani S.p.A
- Giammaria Giuliani
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
STABILIZED, READY-TO-USE LIVE LEAVEN
- Publication number 20250000103
- Publication date Jan 2, 2025
- LESAFFRE ET COMPAGNIE
- Emilie BRYCKAERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THERE...
- Publication number 20250000125
- Publication date Jan 2, 2025
- Angel Yeast Co., Ltd.
- Tao XIONG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B...
- Publication number 20240373863
- Publication date Nov 14, 2024
- Saint Joseph's University
- Matthew J. Farber
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROORGANISMS FOR DOUGH PRODUCTION
- Publication number 20240156109
- Publication date May 16, 2024
- AB Enzymes GmbH
- Maria Johanna VAN DER WERF
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Novel starter strain and sourdough using the same
- Publication number 20240148008
- Publication date May 9, 2024
- LIVING JIN Co., Ltd.
- Jin A Kim
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR PRESERVING COOKED BAKERY PRODUCTS
- Publication number 20230337686
- Publication date Oct 26, 2023
- LESAFFRE ET COMPAGNIE
- Emilie BRYCKAERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED GOODS
- Publication number 20230270122
- Publication date Aug 31, 2023
- Ganeden Biotech, Inc.
- SEAN FARMER
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
PASTA SOURDOUGH CULTURES AND METHODS OF MAKING SAME
- Publication number 20230189825
- Publication date Jun 22, 2023
- Kaslo Sourdough Inc.
- Silvio Umberto LETTRARI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CUTTABLE LIVE LEAVEN BLOCK
- Publication number 20220272992
- Publication date Sep 1, 2022
- LESAFFRE ET COMPAGNIE
- Emilie BRYCKAERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SOURDOUGH PRODUCT
- Publication number 20220053781
- Publication date Feb 24, 2022
- Puratos N.V.
- Fabienne Verte
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
Compositions and Methods for Enhancing Quality of Bread and Baked G...
- Publication number 20220039402
- Publication date Feb 10, 2022
- LOCUS IP COMPANY, LLC
- Sean FARMER
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD
- Publication number 20220030886
- Publication date Feb 3, 2022
- Luca BARBIERI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
HEALTH FUNCTIONAL FOOD PRODUCT PREPARED BY FERMENTING A DOUGH CONTA...
- Publication number 20210360938
- Publication date Nov 25, 2021
- Han Seung NOH
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
CONFECTIONERY CAPABLE OF ASSUMING AN ORNAMENTAL SHAPE, AND APPARATU...
- Publication number 20210137127
- Publication date May 13, 2021
- HELLO DELICIOUS BRANDS, LLC
- David Hughes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DOUGH WITH CONTROLLED FERMENTATION FOR USE IN FORMING LEAVENED DOUG...
- Publication number 20210120828
- Publication date Apr 29, 2021
- Board of Trustees of Michigan State University
- Edward J. Szczygiel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SOURDOUGH AND PROCESS FOR PRODUCING SAME
- Publication number 20210076689
- Publication date Mar 18, 2021
- Pascal PHILIBERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Microwave Processing Method for Food Made of Flour and Rice Ferment...
- Publication number 20200329720
- Publication date Oct 22, 2020
- JIANGNAN UNIVERSITY
- Daming FAN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Probiotic Fortified Food Products and Methods of Manufacture
- Publication number 20200253221
- Publication date Aug 13, 2020
- Goodman Fielder Pte. Ltd
- Arup Nag
- A61 - MEDICAL OR VETERINARY SCIENCE HYGIENE
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
WELL-TOLERATED FLOUR COMPOSITION
- Publication number 20200214301
- Publication date Jul 9, 2020
- ERNST BÖCKER GMBH & CO. KG
- Georg Böcker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED GOODS
- Publication number 20200000106
- Publication date Jan 2, 2020
- Kerry Luxembourg S.a.r.l.
- Sean Farmer
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
Method for the Preparation of Bread by Compounding Natural Yeast
- Publication number 20190364913
- Publication date Dec 5, 2019
- JIANGNAN UNIVERSITY
- Li WANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PASTEURISED SHELF STABLE BATTER
- Publication number 20190254293
- Publication date Aug 22, 2019
- Aly Gamay
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MANUFACTURE OF LACTIC ACID-FERMENTED BATTER
- Publication number 20190150457
- Publication date May 23, 2019
- DUPONT NUTRITION BIOSCIENCES APS
- Pascal Fourcassie
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
- Publication number 20190104744
- Publication date Apr 11, 2019
- LASAFFRE COMPAGNIE
- Pascal Lejeune
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FERMENTATION
- Publication number 20180305646
- Publication date Oct 25, 2018
- COOPERATIE AVEBE U.A.
- Marco Luigi Federico Giuseppin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVER AND BREADMAKING METHOD FOR PRECOOKED LOAVES STORED WITHOUT...
- Publication number 20180177202
- Publication date Jun 28, 2018
- LESAFFRE ET COMPAGNIE
- François BLAREAU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Refrigerated, Chemically Leavened Doughs in Package, with Carbon Di...
- Publication number 20180070597
- Publication date Mar 15, 2018
- GENERAL MILLS, INC.
- David J. Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PRODUCTION OF A YEAST-FREE, HIGHLY DIGESTIBLE PIZZA BY USING A DOUG...
- Publication number 20170367353
- Publication date Dec 28, 2017
- MOFIN S.R.L.
- Giovanni MOGNA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
USE OF LACTOBACILLUS FOR INCREASING THE ABSORPTION OF A METAL CHOSE...
- Publication number 20170360854
- Publication date Dec 21, 2017
- Probi AB
- Jan Alenfall
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...

with a leaven or a composition containing acidifying bacteria

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Compositions rich in arabinoxylan oligosaccharides

Method of manufacture and composition of dough including protein

Sourdough product

Cuttable live leaven block

Dough with controlled fermentation for use in forming leavened doug...

Sourdough and process for producing same

Microwave processing method for food made of flour and rice ferment...

Baked goods

Health functional food product prepared by fermenting a dough conta...

Method for the preparation of bread by compounding natural yeast

Method of manufacture and composition of dough including protein

Improver and breadmaking method for precooked loaves stored without...

Pasteurised shelf stable batter

Production of a yeast-free, highly digestible pizza by using a doug...

Composition and method for improving stability and extending shelf...

Natural yeast and lactic acid bacteria isolated from Korean traditi...

Lactic acid bacterium

Fermentation

Modern preferment method for manufacturing dough mixture

Flour product whitener containing polysaccharide alcohol and use th...

Baked goods

Refrigerated, chemically leavened doughs in package, with carbon di...

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

Sourdough compositions and methods for their preparation

Microencapsulated bacterial consortium for the degradation of glute...

Process for preparing bakeable probiotic food

Refrigerated, chemically leavened doughs in package, with carbon di...

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

Chemically leavened dough compositions and related methods, involvi...

Mixture of lactic bacteria for the preparation of gluten free baked...

Patents Applicationslast 30 patents

STABILIZED, READY-TO-USE LIVE LEAVEN

NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THERE...

METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B...

MICROORGANISMS FOR DOUGH PRODUCTION

Novel starter strain and sourdough using the same

METHOD FOR PRESERVING COOKED BAKERY PRODUCTS

BAKED GOODS

PASTA SOURDOUGH CULTURES AND METHODS OF MAKING SAME

CUTTABLE LIVE LEAVEN BLOCK

SOURDOUGH PRODUCT

Compositions and Methods for Enhancing Quality of Bread and Baked G...

FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD

HEALTH FUNCTIONAL FOOD PRODUCT PREPARED BY FERMENTING A DOUGH CONTA...

CONFECTIONERY CAPABLE OF ASSUMING AN ORNAMENTAL SHAPE, AND APPARATU...

DOUGH WITH CONTROLLED FERMENTATION FOR USE IN FORMING LEAVENED DOUG...

SOURDOUGH AND PROCESS FOR PRODUCING SAME

Microwave Processing Method for Food Made of Flour and Rice Ferment...

Probiotic Fortified Food Products and Methods of Manufacture

BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS

WELL-TOLERATED FLOUR COMPOSITION

BAKED GOODS

Method for the Preparation of Bread by Compounding Natural Yeast

PASTEURISED SHELF STABLE BATTER

MANUFACTURE OF LACTIC ACID-FERMENTED BATTER

COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS

FERMENTATION

IMPROVER AND BREADMAKING METHOD FOR PRECOOKED LOAVES STORED WITHOUT...

Refrigerated, Chemically Leavened Doughs in Package, with Carbon Di...

PRODUCTION OF A YEAST-FREE, HIGHLY DIGESTIBLE PIZZA BY USING A DOUG...

USE OF LACTOBACILLUS FOR INCREASING THE ABSORPTION OF A METAL CHOSE...