|  | A |
SECTION A — HUMAN NECESSITIES

FOODSTUFFS; TOBACCO

|  | A21 |
BAKING; EDIBLE DOUGHS

|  | A21 |
Note(s) 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 Fulltext... Hierarchy... Expanded...C12S. [5]

|  | A21D |
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF

|  | 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

|  | A21D 2/00 |
Treatment of flour or dough by adding materials thereto (Fulltext... Hierarchy... Expanded...A21D 10/00 takes precedence) [2]

|  | A21D 2/00 |
Note(s) In this group, 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

|  | A21D 4/00 |
Preserving flour or dough before baking by storage in an inert atmosphere

|  | A21D 6/00 |
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2]

|  | A21D 8/00 |
Methods for preparing dough or for baking (Fulltext... Hierarchy... Expanded...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 Fulltext... Hierarchy... Expanded...A21C)

|  | A21D 8/04 |
· · | treating dough with micro-organisms or enzymes

|  | A21D 8/06 |
· | Baking processes (bakers' ovens Fulltext... Hierarchy... Expanded...A21B)

|  | A21D 8/08 |
· | Prevention of sticking, e.g. to baking plates

|  | A21D 8/10 |
· · | using dusting powders

|  | 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]

|  | 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 Fulltext... Hierarchy... Expanded...A23G 3/00)

|  | A21D 15/00 |
Preserving finished bakery products; Improving (refreshing Fulltext... Hierarchy... Expanded...A21D 17/00; packaging or wrapping bakery products Fulltext... Hierarchy... Expanded...B65B, e.g. Fulltext... Hierarchy... Expanded...B65B 23/10, Fulltext... Hierarchy... Expanded...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]

|  | A21D 17/00 |
Refreshing bakery products (improving Fulltext... Hierarchy... Expanded...A21D 15/00) [2]