<titlePart> <text>SECTION A <emdash/> HUMAN NECESSITIES</text> </titlePart>

<titlePart> <text>SECTION A <emdash/> HUMAN NECESSITIES</text> </titlePart> <titlePart> <text>FOODSTUFFS</text> </titlePart> <titlePart> <text>TOBACCO</text> </titlePart> <titlePart> <text>BAKING</text> </titlePart> <titlePart> <text>EQUIPMENT FOR MAKING OR PROCESSING DOUGHS</text> </titlePart> <titlePart> <text>DOUGHS FOR BAKING</text> </titlePart> Processes using enzymes or micro-organisms in order to: liberate, separate or purify a pre-existing compound or composition, or to treat textiles or clean solid surfaces of materials are further classified in subclass . <titlePart> <text>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS</text> </titlePart> <titlePart> <text>BAKING</text> </titlePart> <titlePart> <text>BAKERY PRODUCTS</text> </titlePart> <titlePart> <text>PRESERVATION THEREOF</text> </titlePart> PRODUCTS BEFORE BAKING; TREATMENT OR CONSERVATION THEREOF ; BAKING OF DOUGH BAKERY PRODUCTS; PRESERVATION OR REFRESHING THEREOF ; , <titlePart> <text>Treatment of flour or dough by adding materials thereto before or during baking</text> <entryReference><sref ref="A21D0010000000"/> takes precedence</entryReference> </titlePart> In groups ,in the absence of an indication to the contrary, a substance is classified in the last appropriate place. <titlePart> <text>by adding inorganic substances</text> </titlePart> <titlePart> <text>Oxygen</text> </titlePart> <titlePart> <text>Oxygen-generating compounds, e.g. ozone, peroxides</text> </titlePart> <titlePart> <text>Reducing agents</text> </titlePart> <titlePart> <text>by adding organic substances</text> </titlePart> <titlePart> <text>Hydrocarbons</text> </titlePart> <titlePart> <text>Halohydrocarbons</text> </titlePart> <titlePart> <text>Organic oxygen compounds</text> </titlePart> <titlePart> <text>Fatty acid esters</text> </titlePart> <titlePart> <text>Carbohydrates</text> </titlePart> <titlePart> <text>Peroxides</text> </titlePart> <titlePart> <text>Ascorbic acid</text> </titlePart> <titlePart> <text>Organic nitrogen compounds</text> </titlePart> <titlePart> <text>Proteins</text> </titlePart> <titlePart> <text>Organic sulfur compounds</text> </titlePart> <titlePart> <text>Organic phosphorus compounds</text> </titlePart> <titlePart> <text>Phosphatides</text> </titlePart> <titlePart> <text>Animal material</text> </titlePart> <titlePart> <text>Vegetable material</text> </titlePart> <titlePart> <text>Seed germs</text> </titlePart> <titlePart> <text>Germinated cereals</text> </titlePart> <titlePart> <text>Extracts thereof</text> </titlePart> <titlePart> <text>Apparatus for the chemical treatment of flour or dough</text> </titlePart> <titlePart> <text>Preserving flour or dough before baking by storage in an inert atmosphere</text> </titlePart> <titlePart> <text>Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating</text> </titlePart> <titlePart> <text>Methods for preparing dough or for baking</text> <entryReference><sref ref="A21D0002000000"/> takes precedence</entryReference> </titlePart> <titlePart> <text>Methods for preparing dough</text> </titlePart> <titlePart> <text>Treating dough prior to baking</text> <entryReference>machines or equipment for making or processing dough <sref ref="A21C"/></entryReference> </titlePart> <titlePart> <text>treating dough with micro-organisms or enzymes</text> </titlePart> <titlePart> <text>Baking processes</text> <entryReference>bakers' ovens <sref ref="A21B"/></entryReference> </titlePart> <titlePart> <text>Prevention of sticking, e.g. to baking plates</text> </titlePart> <titlePart> <text>using dusting powders</text> </titlePart> <titlePart> <text>Batters, dough or mixtures before baking</text> </titlePart> <titlePart> <text>Ready-for-oven doughs, e.g. packaged doughs</text> </titlePart> <titlePart> <text>Batters</text> </titlePart> <titlePart> <text>Finished or partly finished bakery products</text> </titlePart> <titlePart> <text>Bread from whole meal or containing rough-ground grain or bran</text> </titlePart> <titlePart> <text>Bread from materials other than rye or wheat flour</text> </titlePart> <titlePart> <text>Bread with modified starch or protein content</text> </titlePart> <titlePart> <text>Pastry, e.g. cake, biscuit, puff-pastry</text> <entryReference>icing or frosting or mixes therefor <sref ref="A23G0003000000"/></entryReference> </titlePart> <titlePart> <text>Preserving finished bakery products</text> </titlePart> <titlePart> <text>Improving</text> <entryReference>refreshing <sref ref="A21D0017000000"/></entryReference> <entryReference>packaging or wrapping bakery products <sref ref="B65B"/>, e.g. <sref ref="B65B0023100000"/>, <sref ref="B65B0025160000"/></entryReference> </titlePart> <titlePart> <text>by cooling</text> </titlePart> <titlePart> <text>by heat treatment</text> </titlePart> <titlePart> <text>by irradiation</text> </titlePart> <titlePart> <text>by coating</text> </titlePart> <titlePart> <text>Refreshing bakery products</text> <entryReference>improving <sref ref="A21D0015000000"/></entryReference> </titlePart>