Class A21D : TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass 2/28: 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
| Patent # | Title | Filing Date | Issue Date | Patent Owner |
|---|---|---|---|---|
| 9763978 | Pharmaceutical compositions comprising polymeric binders with non-hydrolysable covalent bonds and their use in treating celiac disease | Sep 16, 14 | Sep 19, 17 | VALORISATION-RECHERCHE, LIMITED PARTNERSHIP |
| 9167836 | Perfume composition | Oct 01, 07 | Oct 27, 15 | Ogawa & Co., Ltd. |
| 9049869 | Method for improving bread-making properties of rice flour bread dough | Sep 10, 10 | Jun 09, 15 | INCORPORATED ADMINISTRATIVE AGENCY NATIONAL AGRICULTURE AND FOOD RESEARCH ORGANIZATION |
| Upgrade to the Professional Level to view Top Owners for this Subclass.Learn More |
|---|
