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PROIZV OB KHLEBOPEKARNOJ PROMY

Overview
  • Total Patents
    53
About

PROIZV OB KHLEBOPEKARNOJ PROMY has a total of 53 patent applications. Its first patent ever was published in 1979. It filed its patents most often in USSR (Union of Socialist Soviet Republics) and Russian Federation. Its main competitors in its focus markets foods and drinks, chemical engineering and environmental technology are NEUENKIRCHENER MASCHINENFABRIK EMIL KEMPER GMBH, VINNITSKY PK T INST and COSTA RINALDO.

Patent filings in countries

World map showing PROIZV OB KHLEBOPEKARNOJ PROMYs patent filings in countries

Patent filings per year

Chart showing PROIZV OB KHLEBOPEKARNOJ PROMYs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Kuzminskij Ruslan V 24
#2 Blaushild Leonid R 19
#3 Polandova Raisa D 15
#4 Bystrova Alla I 8
#5 Ryabov Oleg A 8
#6 Libkin Arkadij A 7
#7 Vasin Mikhail I 6
#8 Ryabinkina Galina E 5
#9 Petrash Irina P 5
#10 Turchaninova Tamara P 4

Latest patents

Publication Filing date Title
RU1799246C Method of wheat leaven preparation
SU1750572A1 Method for coating baking of bread forms with antiadhesion composition
RU1794440C Method for macaroni articles production
SU1750569A1 Method of bakery articles production
RU1792284C Continuous-action dough divider
SU1750568A1 Method for bakery articles production
SU1729359A1 Method for bread preparation of wheat and rye flours mixture
SU1742718A1 Device for measuring strength of macaroni products
SU1750565A1 Device for molding food products by extrusion method
SU1692480A1 Dough making unit
SU1687202A1 Method of preparation wheat flour dough
SU1687201A1 A method of baking rye-wheat bread
SU1660654A1 Apparatus for forcing dough-like mass
SU1667791A1 Half-prepared bakery product kneading apparatus
SU1606080A1 Device for producing dough half-finished articles
SU1687203A1 A method of preparing rye leaven
SU1639781A1 Centrifugal flour sifter
SU1630746A1 Line for delivery and placing bread products on shelves of multitier containers
SU1611926A1 Strain of baking leavening saccharomyces cerevisiac yeast used for producing dry preparation
SU1634212A1 Process for producing bread from wheat flour