Description
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass | Title |
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2/00 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) |
2/02 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances |
2/04 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides |
2/06 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding inorganic substances Reducing agents |
2/08 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances |
2/10 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Hydrocarbons |
2/12 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Halohydrocarbons |
2/14 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds |
2/16 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Fatty acid esters |
2/18 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Carbohydrates |
2/20 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Peroxides |
2/22 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic oxygen compounds Ascorbic acid |
2/24 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic nitrogen compounds |
2/26 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic nitrogen compounds Proteins |
2/28 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic sulfur compounds |
2/30 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic phosphorus compounds |
2/32 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic phosphorus compounds Phosphatides |
2/34 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Animal material |
2/36 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Vegetable material |
2/38 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Vegetable material Seed germs; Germinated cereals; Extracts thereof |
Publication # | Title | Filing Date | Pub Date | Patent Owner |
---|---|---|---|---|
2024/0188,573 | Dough Dispensing and Baking System | Dec 08, 22 | Jun 13, 24 | Not available |
2024/0188,574 | FOOD PRODUCT HAVING CRUNCHY TEXTURE | Dec 14, 23 | Jun 13, 24 | Not available |
2024/0188,604 | ALGINATE-FREE BAKERY CREAMS COMPRISING COLD WATER SWELLABLE STARCH | Mar 30, 22 | Jun 13, 24 | Not available |
2024/0188,608 | EGG SUBSTITUTE MIXTURE | Feb 13, 24 | Jun 13, 24 | Not available |
2024/0180,171 | PUFFED GRAIN FLOUR FOOD CONTAINING CACAO COMPOSITION | Apr 07, 22 | Jun 06, 24 | Meiji Co., Ltd. |
2024/0180,172 | AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES | Apr 06, 22 | Jun 06, 24 | Not available |
2024/0180,173 | PIZZA FOR HOME BAKING WITH A PRETZEL CRUST THAT APPEARS DURING HOME BAKING | Apr 25, 22 | Jun 06, 24 | Not available |
2024/0180,174 | BAKED CONFECTIONARY CONTAINING CACAO COMPOSITION | Apr 07, 22 | Jun 06, 24 | Meiji Co., Ltd. |
2024/0180,213 | PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE | Jul 06, 23 | Jun 06, 24 | Not available |
2024/0172,765 | COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM | Feb 06, 24 | May 30, 24 | Not available |
2024/0172,785 | METHODS OF USING PROTEIN INGREDIENTS TO MAKE DOUGHS, BAKED PRODUCTS, SOUPS, BEVERAGES, AND SNACKS | Nov 22, 23 | May 30, 24 | Not available |
2024/0164,384 | Antimicrobial Additive Composition | Mar 03, 22 | May 23, 24 | Symphony Environmental Ltd. |
2024/0164,389 | PHOSPHATE-FREE BAKING POWDER | Apr 27, 22 | May 23, 24 | PURATOS NV |
2024/0164,390 | EDIBLE COATING COMPOSITION AND METHOD FOR MAKING AND PRODUCING THE SAME | Mar 16, 22 | May 23, 24 | Not available |
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