Description
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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 |
Publication # | Title | Filing Date | Pub Date | Patent Owner |
---|---|---|---|---|
2024/0358,028 | POWDERED SUGAR REPLACER | Aug 02, 22 | Oct 31, 24 | PURATOS NV |
2024/0358,029 | METHOD FOR PREPARING CHICKEN FRYING POWDER USING SNOW CRAB POWDER | Jul 22, 22 | Oct 31, 24 | Not available |
2024/0358,030 | SMOKED PRETZEL | Apr 29, 24 | Oct 31, 24 | Not available |
2024/0358,031 | Method and Formulation For Gluten-Free Bakery Products | Feb 26, 24 | Oct 31, 24 | Not available |
2024/0361,001 | SYSTEMS AND METHODS FOR COOKING PIZZA | Apr 26, 23 | Oct 31, 24 | Not available |
2024/0349,738 | DOUGH PRESSING DEVICE | Apr 16, 24 | Oct 24, 24 | Not available |
2024/0349,739 | Place and Bake Cake Product | Sep 23, 22 | Oct 24, 24 | General Mills, Inc. |
2024/0349,740 | HEMP PRODUCT AND A METHOD AND SYSTEM FOR TREATING HEMP | Apr 21, 23 | Oct 24, 24 | The Apothecary LLC |
2024/0349,741 | PLANTS WITH REDUCED LIPASE 1 ACTIVITY | Jun 28, 24 | Oct 24, 24 | Not available |
2024/0341,333 | DE-FLAVORED LEGUME FLOURS AND METHODS OF MANUFACTURE | Aug 16, 22 | Oct 17, 24 | Not available |
2024/0341,334 | MEAT PRODUCTS AND METHODS FOR PRODUCING SAME | Aug 09, 22 | Oct 17, 24 | Not available |
2024/0343,763 | DETOXIFIED GLUTEN PROTEIN FOR THE FORMULATION OF FOODS FOR SPECIAL MEDICAL PURPOSES | Jul 21, 22 | Oct 17, 24 | Not available |
2024/0334,940 | Dough Dispensing and Baking System | Jun 21, 24 | Oct 10, 24 | Not available |
2024/0334,941 | HIGH-EFFICACY NATURAL PRESERVATIVES | Apr 02, 24 | Oct 10, 24 | Not available |
2024/0334,942 | CEREAL FLOUR BASED DOUGH | Dec 15, 22 | Oct 10, 24 | Not available |
2024/0334,943 | OAT FLOUR BASED FOOD COMPOSITION | Jun 18, 24 | Oct 10, 24 | Not available |
2024/0334,960 | SWEETENER CONCENTRATE FORMULATIONS | Aug 05, 22 | Oct 10, 24 | Not available |
2024/0324,609 | DOUGH COMPOSITION AND BAKED FOOD PRODUCTS WITH WHEY PROTEIN CREAM | Mar 25, 24 | Oct 03, 24 | Not available |
2024/0324,610 | COLLAGEN PROTEIN BARS METHOD AND DEVICES | Mar 30, 23 | Oct 03, 24 | Not available |
2024/0324,611 | CRISPY PASTRY PRODUCTS | Jun 04, 24 | Oct 03, 24 | VAMIX NV |
Upgrade to the Professional Level to view Top Owners for this Class.Learn More |
---|