WebCPC CPC COOPERATIVE PATENT CLASSIFICATION

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

A21D 2/00 Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence)

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 2/145 ・・・{Acids, anhydrides or salts thereof}

A21D 2/16 ・・・Fatty acid esters

A21D 2/165 ・・・・{Triglycerides}

A21D 2/18 ・・・Carbohydrates

A21D 2/181 ・・・・{Sugars or sugar alcohols (honey A21D 2/34)}

A21D 2/183 ・・・・{Natural gums}

A21D 2/185 ・・・・{Biosynthetic gums}

A21D 2/186 ・・・・{Starches; Derivatives thereof}

A21D 2/188 ・・・・{Cellulose; Derivatives thereof}

A21D 2/20 ・・・Peroxides

A21D 2/22 ・・・Ascorbic acid

A21D 2/24 ・・Organic nitrogen compounds

A21D 2/245 ・・・{Amino acids, nucleic acids}

A21D 2/26 ・・・Proteins

A21D 2/261 ・・・・{Animal proteins}

A21D 2/262 ・・・・・{from eggs}

A21D 2/263 ・・・・・{from dairy products}

A21D 2/264 ・・・・{Vegetable proteins}

A21D 2/265 ・・・・・{from cereals, flour, bran}

A21D 2/266 ・・・・・{from leguminous or other vegetable seeds; from press-cake or oil bearing seeds}

A21D 2/267 ・・・・{Microbial proteins}

A21D 2/268 ・・・・{Hydrolysates from proteins (hydrolysis of proteins A23J 3/30)}

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 2/362 ・・・{Leguminous plants}

A21D 2/364 ・・・{Nuts, e.g. cocoa}

A21D 2/366 ・・・{Tubers, roots}

A21D 2/368 ・・・{Fermentation by-products, e.g. grapes, hops}

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

A21D 6/001 ・{Cooling}

A21D 6/003 ・{Heat treatment}

A21D 6/005 ・{Irradiation (irradiation of foodstuffs A23L 3/26)}

A21D 6/006 ・{Agglomeration of flour}

A21D 6/008 ・{Freeze-drying}

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 8/025 ・・{Treating dough with gases}

A21D 8/04 ・・Treating dough with micro-organisms or enzymes

A21D 8/042 ・・・{with enzymes}

A21D 8/045 ・・・{with a leaven or a composition containing acidifying bacteria}

A21D 8/047 ・・・{with yeasts}

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

A21D 10/00 Batters, dough or mixtures before baking

A21D 10/002 ・{Dough mixes; Baking or bread improvers; Premixes}

A21D 10/005 ・・{Solid, dry or compact materials; Granules; Powders}

A21D 10/007 ・・{Liquids or pumpable materials}

A21D 10/02 ・Ready-for-oven doughs

A21D 10/025 ・・{Packaged doughs (packaging bakery products B65B, B65D)}

A21D 10/04 ・Batters

A21D 10/045 ・・{Packaged batters (packaging bakery products B65B, B65D)}

A21D 13/00 Finished or partly finished {(par-baked)} bakery products

A21D 13/0003 ・{Partially or completely coated bakery products (multi-layered bakery products with coating A21D 13/0051, A21D 13/0061)}

A21D 13/0006 ・・{Coated before baking the dough}

A21D 13/0009 ・・{Coated after baking the dough}

A21D 13/0012 ・・{comprising a barrier coating against migration}

A21D 13/0016 ・・{Special coating composition (icing or frosting A23G 3/00)}

A21D 13/0019 ・{Filled or stuffed bakery products (multi-layered bakery products with filling A21D 13/0054, A21D 13/0064)}

A21D 13/0022 ・・{Filled before baking of the dough}

A21D 13/0025 ・・{Filled or to be filled after baking of the dough, e.g. sandwiches}

A21D 13/0029 ・・・{Edible containers, e.g. cups or cones to be filled}

A21D 13/0032 ・・{comprising a barrier against migration between filling and dough or bakery product}

A21D 13/0035 ・・{Filled wafers}

A21D 13/0038 ・・{Co-extruded product, i.e. obtained by co-extruding the dough and the filling}

A21D 13/0041 ・・{Special filling composition}

A21D 13/0045 ・{Multi-layered bakery products}

A21D 13/0048 ・・{made of at least 2 different doughs, e.g. differing in composition, colour or structure}

A21D 13/0051 ・・・{with coating}

A21D 13/0054 ・・・{with filling}

A21D 13/0058 ・・{multi-layered pastry, e.g. puff pastry, danish pastry, laminated dough}

A21D 13/0061 ・・・{with coating}

A21D 13/0064 ・・・{with filling}

A21D 13/0067 ・{Special bakery products}

A21D 13/007 ・・{Pizza}

A21D 13/0074 ・・{Tortilla}

A21D 13/0077 ・・{Pancakes; Crepes}

A21D 13/008 ・・{Wafers (with filling A21D 13/0035)}

A21D 13/0083 ・・{Croutons from bread or backery products (farinaceous granules A23L 1/176)}

A21D 13/0087 ・・{Decorated or decorative bakery products}

A21D 13/009 ・・{Bakery products with first function other than for eating, e.g. toys, cutlery}

A21D 13/0093 ・{Solidified foamed products, e.g. meringues}

A21D 13/0096 ・{Fat fried bakery products, e.g. doughnuts, spring rolls}

A21D 13/02 ・Bakery products from whole meal or containing rough-ground grain or bran

A21D 13/04 ・Bread from materials other than rye or wheat flour {e.g. rice flour}

A21D 13/06 ・Bread with modified starch or protein content, {with modified nutritive value}

A21D 13/062 ・・{with modified glucid content}

A21D 13/064 ・・{with modified protein content}

A21D 13/066 ・・・{Gluten-free products}

A21D 13/068 ・・{with modified fat content or fat-free}

A21D 13/08 ・Pastry, e.g. cake, biscuits, {cookies}

A21D 13/082 ・・dummy

A21D 13/085 ・・dummy

A21D 13/087 ・・dummy

A21D 15/00 Preserving finished {or partly finished (par-baked) bakery products (refreshing A21D 17/00, packaging or wrapping bakery products B65B, B65D)}

A21D 15/02 ・by cooling, {e.g. refrigeration, freezing}

A21D 15/04 ・by heat treatment, {e.g. sterilisation, pasteurisation}

A21D 15/06 ・by irradiation, {e.g. with microbiocidal agents, with protective films}

A21D 15/08 ・by coating, {e.g. with microbiocidal agents, with protective films}

A21D 17/00 Refreshing bakery products {or recycling bakery products}

A21D 17/002 ・{Recycling, e.g. for use in baking or for animal consumption}

A21D 17/004 ・{refreshing by thawing or heating}

A21D 17/006 ・・{with microwaves}

A21D 17/008 ・{Refreshing by steam treatment}