A21D

Technology

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Description

TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF

Subclasses

SubclassTitle
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

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Recent Patents

Not Available

Recent Publications

Publication #TitleFiling DatePub DatePatent Owner
2024/0358,028 POWDERED SUGAR REPLACERAug 02, 22Oct 31, 24PURATOS NV
2024/0358,029 METHOD FOR PREPARING CHICKEN FRYING POWDER USING SNOW CRAB POWDERJul 22, 22Oct 31, 24Not available
2024/0358,030 SMOKED PRETZELApr 29, 24Oct 31, 24Not available
2024/0358,031 Method and Formulation For Gluten-Free Bakery ProductsFeb 26, 24Oct 31, 24Not available
2024/0361,001 SYSTEMS AND METHODS FOR COOKING PIZZAApr 26, 23Oct 31, 24Not available
2024/0349,738 DOUGH PRESSING DEVICEApr 16, 24Oct 24, 24Not available
2024/0349,739 Place and Bake Cake ProductSep 23, 22Oct 24, 24General Mills, Inc.
2024/0349,740 HEMP PRODUCT AND A METHOD AND SYSTEM FOR TREATING HEMPApr 21, 23Oct 24, 24The Apothecary LLC
2024/0349,741 PLANTS WITH REDUCED LIPASE 1 ACTIVITYJun 28, 24Oct 24, 24Not available
2024/0341,333 DE-FLAVORED LEGUME FLOURS AND METHODS OF MANUFACTUREAug 16, 22Oct 17, 24Not available
2024/0341,334 MEAT PRODUCTS AND METHODS FOR PRODUCING SAMEAug 09, 22Oct 17, 24Not available
2024/0343,763 DETOXIFIED GLUTEN PROTEIN FOR THE FORMULATION OF FOODS FOR SPECIAL MEDICAL PURPOSESJul 21, 22Oct 17, 24Not available
2024/0334,940 Dough Dispensing and Baking SystemJun 21, 24Oct 10, 24Not available
2024/0334,941 HIGH-EFFICACY NATURAL PRESERVATIVESApr 02, 24Oct 10, 24Not available
2024/0334,942 CEREAL FLOUR BASED DOUGHDec 15, 22Oct 10, 24Not available
2024/0334,943 OAT FLOUR BASED FOOD COMPOSITIONJun 18, 24Oct 10, 24Not available
2024/0334,960 SWEETENER CONCENTRATE FORMULATIONSAug 05, 22Oct 10, 24Not available
2024/0324,609 DOUGH COMPOSITION AND BAKED FOOD PRODUCTS WITH WHEY PROTEIN CREAMMar 25, 24Oct 03, 24Not available
2024/0324,610 COLLAGEN PROTEIN BARS METHOD AND DEVICESMar 30, 23Oct 03, 24Not available
2024/0324,611 CRISPY PASTRY PRODUCTSJun 04, 24Oct 03, 24VAMIX NV

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