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Class Information
Number: 426/94
Name: Food or edible material: processes, compositions, and products > Surface coated, fluid encapsulated, laminated solid composite of self sustaining dissimilar edible material > Isolated whole seed, bean or nut, or material derived therefrom > Dough or batter type
Description: Subject matter wherein the material is of the type which is in the form of or is used to produce a dough or batter.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 6743458 |
Reduced fat lipid-based fillings |
Jun. 1, 2004 |
| 6726944 |
Method for making cookies |
Apr. 27, 2004 |
| 6723358 |
Encapsulation of components into edible products |
Apr. 20, 2004 |
| 6723366 |
Use of puroindoline for preparing biscuits |
Apr. 20, 2004 |
| 6723357 |
High energy snack food product and process of manufacture |
Apr. 20, 2004 |
| 6713102 |
Sugar wafers |
Mar. 30, 2004 |
| 6713103 |
Protein free non-tacky egg wash substitute |
Mar. 30, 2004 |
| 6706305 |
Low glycemic index bread |
Mar. 16, 2004 |
| 6663909 |
Bakery products containing starch n-alkenyl succinate |
Dec. 16, 2003 |
| 6663904 |
Shelf-stable soft pretzel |
Dec. 16, 2003 |
| 6660314 |
Low water activity flavored filling for baked flour based products |
Dec. 9, 2003 |
| H2091 |
Oven-baked french fries having extended hold time |
Dec. 2, 2003 |
| 6652892 |
Animal food composition |
Nov. 25, 2003 |
| 6649197 |
Dry bakery products and a process for their preparation |
Nov. 18, 2003 |
| 6635298 |
Method of preparing tortillas from waxy barley cultivars |
Oct. 21, 2003 |
| 6630183 |
Method for preparing edible, crunchy material and product comprising such material |
Oct. 7, 2003 |
| 6627235 |
Process for obtaining improved structure build-up of baked products |
Sep. 30, 2003 |
| 6627242 |
Microwaveable pizza crust |
Sep. 30, 2003 |
| 6627238 |
Browning composition |
Sep. 30, 2003 |
| 6623778 |
Method for pressure baking including a filling encapsulant system |
Sep. 23, 2003 |
| 6623777 |
Microwave heatable bread-based fast food |
Sep. 23, 2003 |
| 6620450 |
Preservation of baked goods |
Sep. 16, 2003 |
| 6613370 |
Breadcrumb coating for food products |
Sep. 2, 2003 |
| 6610334 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpio |
Aug. 26, 2003 |
| 6610347 |
Fiber enriched foods |
Aug. 26, 2003 |
| 6607763 |
Leavened dough extrusion |
Aug. 19, 2003 |
| 6599545 |
Method for making a sandwich |
Jul. 29, 2003 |
| 6599550 |
Low temperature cooking cereal-based products |
Jul. 29, 2003 |
| 6589583 |
Freezer to oven dough products |
Jul. 8, 2003 |
| 6582740 |
Layered canned pet food |
Jun. 24, 2003 |
| 6569485 |
Pourable dessert liquid product |
May. 27, 2003 |
| 6562385 |
Food product with flavoring and method for producing the same |
May. 13, 2003 |
| 6562384 |
Unified food serving products having persistent crispy crunchy texture |
May. 13, 2003 |
| 6537599 |
Method for making bakery goods and bakery goods prepared thereby |
Mar. 25, 2003 |
| 6537602 |
Chocolate compositions and utilization thereof |
Mar. 25, 2003 |
| 6517877 |
Animal food product |
Feb. 11, 2003 |
| 6503555 |
Composition related to low glycemic index foods |
Jan. 7, 2003 |
| 6503546 |
Crisp filled pastry after microwave baking |
Jan. 7, 2003 |
| 6500475 |
Edible dough support |
Dec. 31, 2002 |
| 6495176 |
Animal food composition |
Dec. 17, 2002 |
| 6495191 |
Wheat flour for mineral-enhanced bakery products |
Dec. 17, 2002 |
| 6491957 |
Chinese snacks |
Dec. 10, 2002 |
| 6475541 |
Batter-coated food products |
Nov. 5, 2002 |
| 6475540 |
RTE cereals and other foods presweetened with D tagatose |
Nov. 5, 2002 |
| 6472005 |
Savory snack product |
Oct. 29, 2002 |
| 6468569 |
Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked |
Oct. 22, 2002 |
| 6461654 |
Blends for barrier layers for food products |
Oct. 8, 2002 |
| 6444244 |
Method for making a shelf-stable soft pretzel |
Sep. 3, 2002 |
| 6432465 |
Dough compositions used to prepare reduced and low-calorie snacks |
Aug. 13, 2002 |
| 6428835 |
Shelf-stable filled pasta and methods of making |
Aug. 6, 2002 |
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