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Document Title |
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3928646 |
Method for blending temperature sensitive ingredients in the production of dough
Process for continuously blending temperature-sensitive ingredients, such as flour and shortening, in a mixing apparatus for the production of dough and simultaneously introducing into the dough...
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3916029 |
Centerfilled pet food composition
A biologically stable animal food composition comprising a deformable, shape-retaining proteinaceous inner matrix and an outer pastry shell.
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3908026 |
Culinary composition containing paramethoxycinnamaldehyde as a flavoring agent and sweetener
Culinary composition which contain as a flavoring agent and sweetener from about 0.0001 to about 20.0 percent of paramethoxycinnamaldehyde.
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3897568 |
Process and compositions for manufacture of yeast-raised products without fermentation
Yeast-raised products are prepared without standard fermentation by incorporating in the flour dough mix a fermentation compensator composition comprising substantially completely hydrolyzed gluten...
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3773522 |
COMBINATION PIE CRUST AND PAN
This pie crust blank is of one piece and has a substantially circular bottom crust-forming portion surrounded by radially outwardly extending triangular top crust-forming portions integrally formed...
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3656967 |
PROCESS FOR PREPARING A BAKED TWO-PHASE PRODUCT
A food comestible comprised of a humectant-containing filling enveloped in a baked dough crust, the relative moisture equilibriums of the crust and the filling being such that moisture is...
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3655402 |
COMBINED FOOD PASTRY AND FILLING
A frozen unbaked pastry dough in an annular configuration having a bottom surrounding a frozen filling encased in an open bottomed metal cylinder which, upon baking, forms a patty shell with raised...
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3649303 |
TAMALE MANUFACTURE
Concentric layered food products, such as tamales, are produced by enwrapping the product with a protective edible collagen material, and then subjecting the enwrapped product to a cooking process...
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3622344 |
SOPHOROSIDE ESTERS IN PREPARED FOOD PRODUCTS
Sophoroside alkyl esters of certain C16 to C18 monohydroxy fatty acids, wherein the alkyl groups contain from two to about 18 carbons, show highly desirable effects in improving the properties and...
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3617304 |
METHOD FOR MANUFACTURING BISCUITS INTENDED TO BE BROUGHT INTO CONTACT WITH ICE CREAM
This invention relates to a method for producing baked wafer biscuits, particularly cone-shaped biscuits intended to be used with ice cream. The biscuit is molded in a mold made of two separable...
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3615684 |
PASTRY SHELL MIX
A pastry shell mix for producing a product by the addition of water and baking consisting essentially of gelatinized wheat flour, gelatinized corn flour, gelatinized wheat starch and/or gelatinized...
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3541587 |
COMPOSITION FOR PRODUCING MOLDED HIGH SUGAR CONTAINERS FOR FROZEN COMESTIBLES
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3492127 |
PROCESS FOR PREPARING A STABILIZED BAKERY PRODUCT
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3804951 |
EGG EXTENDER COMPOSITION AND PROCESS THEREFOR
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3711300 |
METHOD FOR PRODUCING EXPANDED FOOD PRODUCTS
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3556798 |
METHOD OF USING SORBIC ACID AND SORBATES AS DOUGH CONDITIONING AGENTS
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3792176 |
METHOD FOR MAKING PASTRY DOUGHS
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3615682 |
PASTRY MIX AND MARGARINE THEREFOR
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3585046 |
METHOD FOR PREPARING DANISH PASTRY
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3804956 |
METHOD OF PREPARATION OF PIZZA PRODUCT
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3692535 |
PROCESS FOR MAKING A READY-TO-BAKE PIE CRUST
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3582353 |
EDIBLE PRODUCTS WITH LOCALIZED AREAS OF COLORING OR FLAVORING AND PROCESS FOR MAKING SAME
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3676151 |
TOASTER PRODUCT AND PROCESS
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3486908 |
PROCESS FOR PREPARING PASTRY CRUST MIXES
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3443964 |
PULPY TEXTURED FOOD SYSTEMS CONTAINING INHIBITED STARCHES
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3441418 |
PRODUCTION OF INSTANT-TYPE CREAM PUFFS
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3409442 |
No-bake cake mix
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3409440 |
Heat-stable wheat gluten suspensions
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3384494 |
Process for preparing pastry crust mixes
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3294547 |
Low moisture content pastry dough compositions
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3257213 |
Method of preparing high shortening-containing pastry mix
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3236196 |
Method for preparing fried edibles
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3230901 |
Machine and method for making pies
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3222189 |
Convenience food package and process
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3202114 |
Method and apparatus for the production of crumb shells
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3194185 |
Pie dough rolling and mixing bag
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3185574 |
High protein baked piece and method of producing the same
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3157515 |
Pastry mix having thiolated gelatin incorporated therein and method utilizing said mix
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3151987 |
Method for producing a multi-layer pastry-dough
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3149979 |
Pie dough and method for producing same
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3116149 |
Method of making pastry
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3057730 |
Production of baked goods without physical working of the ingredients
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3049426 |
Method for making dehydrated apples
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3042527 |
Pie wash
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3015654 |
Preparation of o-galactosylisomaltol
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2962419 |
Dietetic compositions
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2859113 |
Carbohydrate food comprising 0.08 to 10 percent urea
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2845356 |
Process of preparing an in-can baked canned cake product
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2811117 |
Method and apparatus for making a comestible
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2798813 |
Methods for making pre-prepared dessert
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