A21D 2/22

Technology



back to "A21D 2/22" profile

More Results

Patent/Pub #TitleFiling DateIssue/Publication 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.
2015/0296,809 PIZZA DOUGH AND METHOD FOR PRODUCING THE SAMEOct 10, 13Oct 22, 15Fuji Oil Company, Limited
2014/0017,380 Modified Bread Products and Methods of Making SameJul 11, 13Jan 16, 14ADVANCEPIERRE FOODS, INC.
2012/0315,356 ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAMEJun 18, 12Dec 13, 12CLABBER GIRL CORPORATION
2012/0269,931 Cooking of Salt Free or Reduced Salt Breakfast CerealsAug 14, 09Oct 25, 12GENERAL MILLS, INC.
2010/0028,491 Aqueous Dough Conditioning CompositionDec 21, 07Feb 04, 10Cereform Limited
2008/0069,928 Preservative Systems for Extending Shelf Life of Food Intermediates Through Microbial and Enzymatic Control in Non-Modified AtmosphereOct 06, 04Mar 20, 08GENERAL MILLS, INC.
2007/0292,562 Aqueous Stabilization of Liquid Dough Conditioning CompositionJun 02, 04Dec 20, 07Cereform Limited