Class A21D : TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass 2/22: 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
| Patent # | Title | Filing Date | Issue Date | Patent Owner |
|---|---|---|---|---|
| 11284627 | Improver and breadmaking method for precooked loaves stored without freezing | Jun 21, 16 | Mar 29, 22 | LESAFFRE ET COMPAGNIE |
| 10306898 | Yeast-leavened dough and dry mix for preparing such a dough | Apr 25, 08 | Jun 04, 19 | Caravan Ingredients Inc. |
| 10076121 | Method of baking | Mar 14, 13 | Sep 18, 18 | Novozymes A/S |
| RE36355 | Potassium bromate replacer composition | May 14, 96 | Oct 26, 99 | Not available |
| 5510129 | Potassium bromate replacer composition | Sep 19, 94 | Apr 23, 96 | Research Resouces, Inc. |
| Publication # | Title | Filing Date | Pub Date | Patent Owner |
|---|---|---|---|---|
| 2017/0265,483 | USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE | Aug 18, 15 | Sep 21, 17 | DSM IP ASSETS B.V. |
| 2014/0017,380 | Modified Bread Products and Methods of Making Same | Jul 11, 13 | Jan 16, 14 | ADVANCEPIERRE FOODS, INC. |
| Upgrade to the Professional Level to view Top Owners for this Subclass.Learn More |
|---|
