(0)A21D:0/0:
IPC6
SECTION A - HUMAN NECESSITIES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY...
A21D
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A 21 D

 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF

 

 

 
 

 2
/ 00 Treatment of flour or dough by adding materials thereto (A 21 D 10/00 takes precedence) [2]

Note
 

In this group, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.

2
/ 02 • by adding inorganic substances  

2
/ 04 • • Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides  

2
/ 06 • • Reducing agents  

2
/ 08 • by adding organic substances  

2
/ 10 • • Hydrocarbons  

2
/ 12 • • Halohydrocarbons  

2
/ 14 • • Organic oxygen compounds  

2
/ 16 • • • Fatty acid esters  

2
/ 18 • • • Carbohydrates  

2
/ 20 • • • Peroxides  

2
/ 22 • • • Ascorbic acid  

2
/ 24 • • Organic nitrogen compounds  

2
/ 26 • • • Proteins  

2
/ 28 • • Organic sulfur compounds  

2
/ 30 • • Organic phosphorus compounds  

2
/ 32 • • • Phosphatides  

2
/ 34 • • Animal material  

2
/ 36 • • Vegetable material  

2
/ 38 • • • Seed germs; Germinated cereals; Extracts thereof  

2
/ 40 • Apparatus for the chemical treatment of flour or dough  
 

 4
/ 00 Preserving flour or dough before baking by storage in an inert atmosphere
 

 6
/ 00 Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2]
 

 8
/ 00 Methods for preparing dough or for baking (A 21 D 2/00 takes precedence)

8
/ 02 • Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A 21 C)  

8
/ 04 • • treating dough with micro-organisms or enzymes  

8
/ 06 • Baking processes (bakers' ovens A 21 B)  

8
/ 08 • Prevention of sticking, e.g. to baking plates  

8
/ 10 • • using dusting powders  
 

 10
/ 00 Batters, dough or mixtures before baking [2]

10
/ 02 • Ready-for-oven doughs, e.g. packaged doughs [2]  

10
/ 04 • Batters [2]  
 

 13
/ 00 Finished or partly finished bakery products

13
/ 02 • Bread from whole meal or containing rough-ground grain or bran  

13
/ 04 • Bread from materials other than rye or wheat flour  

13
/ 06 • Bread with modified starch or protein content [2]  

13
/ 08 • Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A 23 G 3/00)  
 

 15
/ 00 Preserving finished bakery products; Improving (refreshing A 21 D 17/00; packaging or wrapping bakery products B 65 B, e.g. B 65 B 23/10, B 65 B 25/16) [2]

15
/ 02 • by cooling [2]  

15
/ 04 • by heat treatment [2]  

15
/ 06 • by irradiation [2]  

15
/ 08 • by coating [2]  
 

 17
/ 00 Refreshing bakery products (improving A 21 D 15/00) [2]