A
HUMAN NECESSITIES
FOODSTUFFS; TOBACCO
A21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING [2006.01]
A21D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF [2006.01]
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 before or during baking (A21D 10/00 takes precedence) [2006.01]

Note(s)

  • In groups A21D 2/02-A21D 2/40, the last place priority rule is applied, i.e. at each hierarchical level, 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 [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
Apparatus for the chemical treatment of flour or dough [2006.01]
A21D 4/00
Preserving flour or dough before baking by storage in an inert atmosphere [2006.01]
A21D 6/00
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2006.01]
A21D 8/00
Methods for preparing dough or for baking (A21D 2/00 takes precedence) [2006.01]
A21D 8/02
Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C) [2006.01]
A21D 8/04
treating dough with microorganisms or enzymes [2006.01]
A21D 8/06
Baking processes (bakers' ovens A21B) [2006.01]
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
Products made from materials other than rye or wheat flour [2017.01]
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
Products with modified nutritive value, e.g. with modified starch content [2017.01]
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]