A21D 2/38

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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 2/38: 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

Recent Patents

Patent #TitleFiling DateIssue DatePatent Owner
10212958 Method for producing stabilized whole wheat flourApr 13, 12Feb 26, 19Intercontinental Great Brands LLC
10172364 Wheat protein-based dough relaxer compositions and methods of producing the sameApr 01, 16Jan 08, 19Manildra Milling Corporation
9681672 Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substituteFeb 09, 05Jun 20, 17INTERNATIONAL BUSINESS MACHINES CORPORATION, LESAFFRE ET COMPAGNIE,
9392811 Whole grain flour and products including sameSep 18, 14Jul 19, 16ARDENT MILLS, LLC
8852665 Whole grain flour and products including sameFeb 22, 13Oct 07, 14ARDENT MILLS, LLC
7413757 Method of making a colored, flour-based food product and product thereofSep 15, 05Aug 19, 08The Quaker Oats Company
5614242 Food ingredients derived from viscous barley grain and the process of makingSep 27, 95Mar 25, 97Monsanto Technology LLC

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Recent Publications

Publication #TitleFiling DatePub DatePatent Owner
2019/0150,487 METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOURJan 23, 19May 23, 19Not available
2018/0206,507 NON-FRIED NOODLE DOUGH COMPRISING SWEET POTATO FLOUR AND PROCESS FOR ITS PREPARATIONJun 11, 15Jul 26, 18Not available
2016/0205,951 PROCESSES FOR MAKING SPROUTED WHOLE GRAINS AND PRODUCTS COMPRISING SPROUTED WHOLE GRAINSAug 05, 14Jul 21, 16CARGILL, INCORPORATED

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Patents Issued To Date - By Filing Year

Average Time to Issuance