A21D 2/22

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Description

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

Recent Patents

Patent #TitleFiling DateIssue DatePatent Owner
10306898 Yeast-leavened dough and dry mix for preparing such a doughApr 25, 08Jun 04, 19Caravan Ingredients Inc.
10076121 Method of bakingMar 14, 13Sep 18, 18Novozymes A/S
RE36355 Potassium bromate replacer compositionMay 14, 96Oct 26, 99Not available
5510129 Potassium bromate replacer compositionSep 19, 94Apr 23, 96Research Resouces, Inc.

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Recent Publications

Publication #TitleFiling DatePub DatePatent Owner
2017/0265,483 USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDEAug 18, 15Sep 21, 17DSM IP ASSETS B.V.
2014/0017,380 Modified Bread Products and Methods of Making SameJul 11, 13Jan 16, 14ADVANCEPIERRE FOODS, INC.

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Patents Issued To Date - By Filing Year

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