A | HUMAN NECESSITIES | |||
FOODSTUFFS; TOBACCO | ||||
A21 | BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING [2006.01] | |||
A21D | ||||
A21D 2/00 | Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) [2006.01] | |||
A21D 2/02 | • by adding inorganic substances [2006.01] | |||
A21D 2/04 | • • Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides [2006.01] | |||
A21D 2/06 | • • Reducing agents [2006.01] | |||
A21D 2/08 | • by adding organic substances [2006.01] | |||
A21D 2/10 | • • Hydrocarbons [2006.01] | |||
A21D 2/12 | • • Halohydrocarbons [2006.01] | |||
A21D 2/14 | • • Organic oxygen compounds [2006.01] | |||
A21D 2/16 | • • • Fatty acid esters [2006.01] | |||
A21D 2/18 | • • • Carbohydrates [2006.01] | |||
A21D 2/20 | • • • Peroxides [2006.01] | |||
A21D 2/22 | • • • Ascorbic acid [2006.01] | |||
A21D 2/24 | • • Organic nitrogen compounds [2006.01] | |||
A21D 2/26 | • • • Proteins [2006.01] | |||
A21D 2/28 | • • Organic sulfur compounds [2006.01] | |||
A21D 2/30 | • • Organic phosphorus compounds [2006.01] | |||
A21D 2/32 | • • • Phosphatides [2006.01] | |||
A21D 2/34 | • • | |||
A21D 2/36 | • • | |||
A21D 2/38 | • • • Seed germs; Germinated cereals; Extracts thereof [2006.01] | |||
A21D 2/40 | • | |||
A21D 4/00 | Preserving flour or dough before baking by storage in an inert atmosphere [2006.01] | |||
A21D 6/00 | ||||
A21D 8/00 | ||||
A21D 8/02 | • | |||
A21D 8/04 | • • treating dough with microorganisms or enzymes [2006.01] | |||
A21D 8/06 | • | |||
A21D 8/08 | • Prevention of sticking, e.g. to baking plates [2006.01] | |||
A21D 8/10 | • • using dusting powders [2006.01] | |||
A21D 10/00 | Batters, dough or mixtures before baking [2006.01] | |||
A21D 10/02 | • Ready-for-oven doughs, e.g. packaged doughs [2006.01] | |||
A21D 10/04 | • Batters [2006.01] | |||
A21D 13/00 | Finished or partly finished bakery products [2017.01] | |||
A21D 13/02 | • Products made from whole meal; Products containing bran or rough-ground grain [2006.01] | |||
A21D 13/04 | • | |||
A21D 13/043 | • • from tubers, e.g. manioc or potato [2017.01] | |||
A21D 13/045 | • • from leguminous plants [2017.01] | |||
A21D 13/047 | • • from cereals other than rye or wheat, e.g. rice [2017.01] | |||
A21D 13/06 | • | |||
A21D 13/062 | • • with modified sugar content; Sugar-free products [2017.01] | |||
A21D 13/064 | • • with modified protein content [2017.01] | |||
A21D 13/066 | • • • Gluten-free products [2017.01] | |||
A21D 13/068 | • • with modified fat content; Fat-free products [2017.01] | |||
A21D 13/08 | (transferred to A21D 13/10-A21D 13/80) | |||
A21D 13/10 | • Multi-layered products [2017.01] | |||
A21D 13/11 | • • made of two or more doughs, e.g. differing in composition, colour or structure [2017.01] | |||
A21D 13/13 | • • • with coatings [2017.01] | |||
A21D 13/14 | • • • with fillings [2017.01] | |||
A21D 13/16 | • • Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough [2017.01] | |||
A21D 13/17 | • • • with coatings [2017.01] | |||
A21D 13/19 | • • • with fillings [2017.01] | |||
A21D 13/20 | • Partially or completely coated products (multi-layered bakery products with coatings A21D 13/13, A21D 13/17) [2017.01] | |||
A21D 13/22 | • • coated before baking [2017.01] | |||
A21D 13/24 | • • coated after baking [2017.01] | |||
A21D 13/26 | • • the coating forming a barrier against migration [2017.01] | |||
A21D 13/28 | • • characterised by the coating composition [2017.01] | |||
A21D 13/30 | • Filled, to be filled or stuffed products (multi-layered products with fillings A21D 13/14, A21D 13/19) [2017.01] | |||
A21D 13/31 | • • filled before baking [2017.01] | |||
A21D 13/32 | • • filled or to be filled after baking, e.g. sandwiches [2017.01] | |||
A21D 13/33 | • • • Edible containers, e.g. cups or cones [2017.01] | |||
A21D 13/34 | • • the filling forming a barrier against migration [2017.01] | |||
A21D 13/36 | • • Filled wafers [2017.01] | |||
A21D 13/37 | • • Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling [2017.01] | |||
A21D 13/38 | • • characterised by the filling composition [2017.01] | |||
A21D 13/40 | • Products characterised by the type, form or use [2017.01] | |||
A21D 13/41 | • • Pizzas [2017.01] | |||
A21D 13/42 | • • Tortillas [2017.01] | |||
A21D 13/43 | • • Flatbreads, e.g. naan [2017.01] | |||
A21D 13/44 | • • Pancakes or crêpes [2017.01] | |||
A21D 13/45 | • • Wafers (filled wafers A21D 13/36) [2017.01] | |||
A21D 13/46 | • • Croutons [2017.01] | |||
A21D 13/47 | • • Decorated or decorative products [2017.01] | |||
A21D 13/48 | • • Products with an additional function other than for eating, e.g. toys or cutlery [2017.01] | |||
A21D 13/50 | • Solidified foamed products, e.g. meringues [2017.01] | |||
A21D 13/60 | • Deep-fried products, e.g. doughnuts [2017.01] | |||
A21D 13/80 | • Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies [2017.01] | |||
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) [2006.01] | |||
A21D 15/02 | • by cooling [2006.01] | |||
A21D 15/04 | • | |||
A21D 15/06 | • by irradiation [2006.01] | |||
A21D 15/08 | • by coating [2006.01] | |||
A21D 17/00 | Refreshing bakery products (improving A21D 15/00) [2006.01] |