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| SECTION A– HUMAN NECESSITIES |
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| A 21 | BAKING; EDIBLE DOUGHS |
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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 |
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2/ | 00 | Treatment of flour or dough by adding materials thereto (A 21 D 10/00 takes precedence) |
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| Note |
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| In this group, in the absence of an indication to the contrary, a substance is classified in the last appropriate place. |
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2/ | 02 | . | by adding inorganic substances |
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2/ | 04 | . | . | Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides |
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2/ | 06 | . | . | Reducing agents |
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2/ | 08 | . | by adding organic substances |
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2/ | 10 | . | . | Hydrocarbons |
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2/ | 12 | . | . | Halohydrocarbons |
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2/ | 14 | . | . | Organic oxygen compounds |
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2/ | 16 | . | . | . | Fatty acid esters |
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2/ | 18 | . | . | . | Carbohydrates |
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2/ | 20 | . | . | . | Peroxides |
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2/ | 22 | . | . | . | Ascorbic acid |
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2/ | 24 | . | . | Organic nitrogen compounds |
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2/ | 26 | . | . | . | Proteins |
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2/ | 28 | . | . | Organic sulfur compounds |
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2/ | 30 | . | . | Organic phosphorus compounds |
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2/ | 32 | . | . | . | Phosphatides |
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2/ | 34 | . | . | Animal material |
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2/ | 36 | . | . | Vegetable material |
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2/ | 38 | . | . | . | Seed germs; Germinated cereals; Extracts thereof |
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2/ | 40 | . | Apparatus for the chemical treatment of flour or dough |
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4/ | 00 | Preserving flour or dough before baking by storage in an inert atmosphere |
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6/ | 00 | Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2] |
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8/ | 00 | Methods for preparing dough or for baking (A 21 D 2/00 takes precedence) |
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8/ | 02 | . | Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A 21 C) |
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8/ | 04 | . | . | treating dough with micro-organisms or enzymes |
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8/ | 06 | . | Baking processes (bakers' ovens A 21 B) |
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8/ | 08 | . | Prevention of sticking, e.g. to baking plates |
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8/ | 10 | . | . | using dusting powders |
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10/ | 00 | Batters, dough or mixtures before baking [2] |
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10/ | 02 | . | Ready-for-oven doughs, e.g. packaged doughs [2] |
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10/ | 04 | . | Batters [2] |
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13/ | 00 | Finished or partly finished bakery products |
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13/ | 02 | . | Bread from whole meal or containing rough-ground grain or bran |
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13/ | 04 | . | Bread from materials other than rye or wheat flour |
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13/ | 06 | . | Bread with modified starch or protein content [2] |
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13/ | 08 | . | Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A 23 G 3/00) |
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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) |
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15/ | 02 | . | by cooling [2] |
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15/ | 04 | . | by heat treatment [2] |
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15/ | 06 | . | by irradiation [2] |
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15/ | 08 | . | by coating [2] |
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17/ | 00 | Refreshing bakery products (improving A 21 D 15/00) |
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