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]
 A21D 2/02 - 
A21D 2/40

Note(s)

In groups A21D 2/02-A21D 2/40, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.

 A21D 2/02
·  by adding inorganic substances
 A21D 2/04
·  ·  Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
 A21D 2/06
·  ·  Reducing agents
 A21D 2/08
·  by adding organic substances
 A21D 2/10
·  ·  Hydrocarbons
 A21D 2/12
·  ·  Halohydrocarbons
 A21D 2/14
·  ·  Organic oxygen compounds
 A21D 2/16
·  ·  ·  Fatty acid esters
 A21D 2/18
·  ·  ·  Carbohydrates
 A21D 2/20
·  ·  ·  Peroxides
 A21D 2/22
·  ·  ·  Ascorbic acid
 A21D 2/24
·  ·  Organic nitrogen compounds
 A21D 2/26
·  ·  ·  Proteins
 A21D 2/28
·  ·  Organic sulfur compounds
 A21D 2/30
·  ·  Organic phosphorus compounds
 A21D 2/32
·  ·  ·  Phosphatides
 A21D 2/34
·  ·  Animal material
 A21D 2/36
·  ·  Vegetable material
 A21D 2/38
·  ·  ·  Seed germs; Germinated cereals; Extracts thereof
 A21D 2/40
·  Apparatus for the chemical treatment of flour or dough
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)
 A21D 8/04
·  ·  treating dough with micro-organisms or enzymes
 A21D 8/06
·  Baking processes (bakers' ovens A21B)
 A21D 8/08
·  Prevention of sticking, e.g. to baking plates
 A21D 8/10
·  ·  using dusting powders
P:30 A21D 10/00
Batters, dough or mixtures before baking  [2]
 A21D 10/02
·  Ready-for-oven doughs, e.g. packaged doughs  [2]
 A21D 10/04
·  Batters  [2]
P:20 A21D 13/00
Finished or partly finished bakery products
 A21D 13/02
·  Bread from whole meal or containing rough-ground grain or bran
 A21D 13/04
·  Bread from materials other than rye or wheat flour
 A21D 13/06
·  Bread with modified starch or protein content  [2]
 A21D 13/08
·  Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G 3/00)
P:10 A21D 15/00
Preserving finished bakery products; Improving (refreshing A21D 17/00; packaging or wrapping bakery products B65B, e.g. B65B 23/10, B65B 25/16)  [2]
 A21D 15/02
·  by cooling  [2]
 A21D 15/04
·  by heat treatment  [2]
 A21D 15/06
·  by irradiation  [2]
 A21D 15/08
·  by coating  [2]
P:0 A21D 17/00
Refreshing bakery products (improving A21D 15/00)  [2]