|
|
|
| 1 |
6,635,299 |
Diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22
fatty acids and succinic acid esters of mono-diglycerides based on C12 to
C22 fatty acids
|
| 2 |
6,616,960 |
Baked good covered with sugar-free cream icing
|
| 3 |
6,616,958 |
Method of making and using an edible film for decorating foodstuffs
|
| 4 |
6,562,385 |
Food product with flavoring and method for producing the same
|
| 5 |
6,544,568 |
Symbiotic functional food containing lactic acid bacteria
|
| 6 |
6,410,073 |
Microwaveable sponge cake
|
| 7 |
6,248,388 |
Edible laminated dough and edible lamination dispersion therefor
|
| 8 |
6,245,368 |
Pre-assembled sandwich bulk packaging and method of sale
|
| 9 |
6,177,112 |
Composite pastry and ice confectionery article and preparation thereof
|
| 10 |
6,093,431 |
Pre-cooked sandwich packaging and method of reheated sale
|
| 11 |
5,795,607 |
Process and device for producing rolled wafer cones
|
| 12 |
5,766,664 |
Pie crust dough having a reduced fat content and method of making
|
| 13 |
5,657,685 |
Machine supplying food products in slices and/or doses of semiliquid
products on bread, edible crusts of pressed products or trays
|
| 14 |
5,626,897 |
Conical food article and process for making same
|
| 15 |
5,590,586 |
Kitchen layout, system
|
| 16 |
5,560,946 |
Ready-to-bake doughs
|
| 17 |
5,546,848 |
Sandwich preparation apparatus
|
| 18 |
5,540,943 |
Sandwich preparation apparatus
|
| 19 |
5,533,439 |
Apparatus for producing flat-bottomed edible containers
|
| 20 |
5,528,983 |
Apparatus for producing layered products
|
| 21 |
5,518,748 |
Edible containers and methods of making the same
|
| 22 |
5,505,971 |
Process for the manufacture of expanded hollow confectionery
|
| 23 |
5,493,958 |
Sandwich preparation apparatus
|
| 24 |
5,466,476 |
Pastry crust and pastry crust dough
|
| 25 |
5,441,756 |
Process for distributing objects
|
| 26 |
5,409,723 |
Dough composition for puff pastries
|
| 27 |
5,395,638 |
Reduced fat roll-in baking compositions and baked goods
|
| 28 |
5,365,835 |
Hamburger fixing apparatus
|
| 29 |
5,350,590 |
Protein fat replacer and method of manufacture thereof
|
| 30 |
5,342,642 |
Pie or pastry crust
|
| 31 |
5,306,513 |
Cones formed from roll dough
|
| 32 |
5,298,273 |
Method of producing an edible container
|
| 33 |
5,284,672 |
Method of producing an edible container
|
| 34 |
5,281,433 |
Process for preparing a pre-cooked, microwaveable frozen baked food
product
|
| 35 |
5,254,356 |
Bakery goods with liquid shortening system
|
| 36 |
5,240,719 |
One piece safety cap molding apparatus
|
| 37 |
5,223,286 |
Edible, hand held containers made of cookie dough and method and
apparatus for making the same
|
| 38 |
5,221,546 |
Laminated pastry dough
|
| 39 |
5,194,273 |
Laminated doughs
|
| 40 |
5,190,776 |
Low/no fat bakery ingredient
|
| 41 |
5,180,603 |
Process for producing bakery product having layered structure
|
| 42 |
5,147,669 |
Edible cookie bits products
|
| 43 |
5,126,150 |
Compositions containing psyllium
|
| 44 |
5,112,631 |
Method of continuously producing strudels containing cake or cake and a
filling
|
| 45 |
5,035,906 |
Biscuit and process of preparation
|
| 46 |
4,950,140 |
Cookies containing psyllium
|
| 47 |
4,944,218 |
Vending machine for preparing and delivering hamburgers
|
| 48 |
4,933,196 |
Controlling the texture of microwave brownies
|
| 49 |
4,927,656 |
Method of producing edible vessel
|
| 50 |
4,927,655 |
Heat processed food base
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