Class A21D : TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass 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
| Patent # | Title | Filing Date | Issue Date | Patent Owner |
|---|---|---|---|---|
| 6713099 | Masa based food products modified with an enzyme or a reducing agent | Aug 03, 01 | Mar 30, 04 | DUPONT NUTRITION BIOSCIENCES APS |
| 5338552 | Process for producing bread dough | Jul 30, 92 | Aug 16, 94 | KYOWA HAKKO FOOD SPECIALTIES CO., LTD. |
| Upgrade to the Professional Level to view Top Owners for this Subclass.Learn More |
|---|
