A
SECTION A — HUMAN NECESSITIES
  
FOODSTUFFS; TOBACCO
 A21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING  [1,8]
 A21

Note(s)

Processes using enzymes or micro-organisms in order to:

  1. liberate, separate or purify a pre-existing compound or composition, or to
  2. treat textiles or clean solid surfaces of materials
are further classified in subclass C12S.  [5]

 A21D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF  [1,8]
 A21D
Subclass index
PRODUCTS BEFORE BAKING; TREATMENT OR CONSERVATION THEREOF 10/00; 2/00 - 8/00
BAKING OF DOUGH 8/00
BAKERY PRODUCTS; PRESERVATION OR REFRESHING THEREOF 13/00; 15/00, 17/00
P:40 A21D 2/00
Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence)  [2,8]
P:50 A21D 4/00
Preserving flour or dough before baking by storage in an inert atmosphere
P:70 A21D 6/00
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating  [2]
P:60 A21D 8/00
Methods for preparing dough or for baking (A21D 2/00 takes precedence)
 A21D 8/02
·  Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C)
P:30 A21D 10/00
Batters, dough or mixtures before baking  [2]
P:20 A21D 13/00
Finished or partly finished bakery products
P:10 A21D 15/00
Preserving finished bakery products; Improving (refreshing A21D 17/00; packaging or wrapping bakery products B65B, e.g. B65B 23/00, B65B 25/00)  [2]
P:0 A21D 17/00
Refreshing bakery products (improving A21D 15/00)  [2]