Description
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D
Technology
Stats
- 1,625 US PATENTS IN FORCE
- 1,192 US APPLICATIONS PENDING
- 1,621 Total Patent Owners
- 9,996 TOTAL INVENTORS
Subclasses
| Subclass | Title |
|---|---|
| 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 |
Recent Patents
Not Available
Recent Publications
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2024/0156,106 | FORMING SOCKET | Mar 16, 22 | May 16, 24 | Not available |
| 2024/0156,107 | COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE | Jul 19, 23 | May 16, 24 | Not available |
| 2024/0156,108 | METHOD OF PRODUCING SPONGE CAKE | Nov 13, 23 | May 16, 24 | Shin-Etsu Chemical Co. Ltd. |
| 2024/0156,109 | MICROORGANISMS FOR DOUGH PRODUCTION | Mar 17, 22 | May 16, 24 | AB Enzymes GmbH |
| 2024/0156,110 | GLUTEN-FREE PIZZA CRUST WITH A LIGHT, AERATED AND CRISPY STRUCTURE | Mar 18, 22 | May 16, 24 | Not available |
| 2024/0156,111 | A COMPOSITE BROWNIE AND COOKIE COMESTIBLE PRODUCT | Mar 14, 22 | May 16, 24 | Not available |
| 2024/0156,112 | METHOD FOR MAKING A SELF-SUPPORTING FILLED FOOD PRODUCT, BAKING MOLD FOR PERFORMING THE METHOD AND SELF-SUPPORTING FILLED FOOD PRODUCT PREPARED ACCORDING TO THE METHOD | Mar 18, 22 | May 16, 24 | Not available |
| 2024/0148,008 | Novel starter strain and sourdough using the same | Nov 02, 23 | May 09, 24 | LIVING JIN Co., Ltd. |
| 2024/0148,036 | GLUCOSYL STEVIA COMPOSITION | Dec 19, 23 | May 09, 24 | Not available |
| 2024/0148,038 | TASTE-MASKING COMPOUNDS AND COMPOSITIONS AND USES THEREOF | Feb 17, 22 | May 09, 24 | HEALTHTECH BIO ACTIVES, S.L.U. |
| 2024/0138,422 | SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKING THE SAME | Mar 31, 22 | May 02, 24 | The Hershey Company |
| 2024/0138,423 | BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE | Jan 12, 24 | May 02, 24 | Generale Biscuit |
| 2024/0141,393 | ENZYMATIC BREAK DOWN OF CHLOROGENIC ACID IN SUNFLOWER-CONTAINING PRODUCTS | Jun 30, 23 | May 02, 24 | Not available |
| 2024/0130,378 | CARRIER AND FILLER FOOD COMPOSITIONS WITH HIGH PROTEIN AND LOW LIPID CONTENT | Oct 24, 23 | Apr 25, 24 | Not available |
| 2024/0130,411 | Food Materials Comprising Filamentous Fungal Particles and Membrane Bioreactor Design | Dec 08, 23 | Apr 25, 24 | Not available |
| 2024/0132,929 | BIOSYNTHETIC PRODUCTION OF STEVIOL GLYCOSIDES AND PROCESSES THEREFORE | Apr 18, 23 | Apr 25, 24 | Conagen Inc. |
Top Owners in This Class
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Applications Filed in This Class - By Year
Patents Issued To Date - By Filing Year
Average Time to Issuance
- 39 Months (last 2 years Issuances)
- 39 Months (last 5 years Issuances)