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Outline
Indent Level
Color Curly Brackets (indicating CPC extensions to IPC) References Date Revised
Search Symbol
CPC
COOPERATIVE PATENT CLASSIFICATION
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TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF [2013‑01]
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Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence) [2013‑01]
NOTE

  • In groups A21D 2/02 to A21D 2/40, in the absence of an indication to the contrary, a substance is classified in the last appropriate place
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A21D 2/02
.
by adding inorganic substances [2013‑01]
A21D 2/04
. .
Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides [2013‑01]
A21D 2/06
. .
Reducing agents [2013‑01]
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A21D 2/08
.
by adding organic substances [2013‑01]
A21D 2/10
. .
Hydrocarbons [2013‑01]
A21D 2/12
. .
Halohydrocarbons [2013‑01]
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A21D 2/14
. .
Organic oxygen compounds [2013‑01]
A21D 2/145
. . .
{
Acids, anhydrides or salts thereof
}
[2013‑01]
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A21D 2/16
. . .
Fatty acid esters [2013‑01]
A21D 2/165
. . . .
{
Triglycerides
}
[2013‑01]
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A21D 2/18
. . .
Carbohydrates [2013‑01]
A21D 2/181
. . . .
{
Sugars or sugar alcohols (honey A21D 2/34)
}
[2013‑01]
A21D 2/183
. . . .
{
Natural gums
}
[2013‑01]
A21D 2/185
. . . .
{
Biosynthetic gums
}
[2013‑01]
A21D 2/186
. . . .
{
Starches; Derivatives thereof
}
[2013‑01]
A21D 2/188
. . . .
{
Cellulose; Derivatives thereof
}
[2013‑01]
A21D 2/20
. . .
Peroxides [2013‑01]
A21D 2/22
. . .
Ascorbic acid [2013‑01]
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A21D 2/24
. .
Organic nitrogen compounds [2013‑01]
A21D 2/245
. . .
{
Amino acids, nucleic acids
}
[2013‑01]
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A21D 2/26
. . .
Proteins [2013‑01]
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A21D 2/261
. . . .
{
Animal proteins
}
[2013‑01]
A21D 2/262
. . . . .
{
from eggs
}
[2013‑01]
A21D 2/263
. . . . .
{
from dairy products
}
[2013‑01]
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A21D 2/264
. . . .
{
Vegetable proteins
}
[2013‑01]
A21D 2/265
. . . . .
{
from cereals, flour, bran
}
[2013‑01]
A21D 2/266
. . . . .
{
from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
}
[2013‑01]
A21D 2/267
. . . .
{
Microbial proteins
}
[2013‑01]
A21D 2/268
. . . .
{
Hydrolysates from proteins (hydrolysis of proteins A23J 3/30)
}
[2013‑01]
A21D 2/28
. .
Organic sulfur compounds [2013‑01]
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A21D 2/30
. .
Organic phosphorus compounds [2013‑01]
A21D 2/32
. . .
Phosphatides [2013‑01]
A21D 2/34
. .
Animal material [2013‑01]
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A21D 2/36
. .
Vegetable material [2013‑01]
A21D 2/362
. . .
{
Leguminous plants
}
[2013‑01]
A21D 2/364
. . .
{
Nuts, e.g. cocoa
}
[2013‑01]
A21D 2/366
. . .
{
Tubers, roots
}
[2013‑01]
A21D 2/368
. . .
{
Fermentation by-products, e.g. grapes, hops
}
[2013‑01]
A21D 2/38
. . .
Seed germs; Germinated cereals; Extracts thereof [2013‑01]
A21D 2/40
.
Apparatus for the chemical treatment of flour or dough [2013‑01]
A21D 4/00
Preserving flour or dough before baking by storage in an inert atmosphere [2013‑01]
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Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2013‑01]
A21D 6/001
.
{
Cooling
}
[2013‑01]
.
{
Heat treatment
}
[2013‑01]
.
{
Irradiation (irradiation of foodstuffs A23L 3/26)
}
[2013‑01]
.
{
Agglomeration of flour
}
[2013‑01]
.
{
Freeze-drying
}
[2013‑01]
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Methods for preparing dough or for baking (A21D 2/00 takes precedence) [2013‑01]
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.
Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C) [2013‑01]
. .
{
Treating dough with gases
}
[2013‑01]
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A21D 8/04
. .
Treating dough with micro-organisms or enzymes [2013‑01]
. . .
{
with enzymes
}
[2013‑01]
. . .
{
with a leaven or a composition containing acidifying bacteria
}
[2013‑01]
. . .
{
with yeasts
}
[2013‑01]
.
Baking processes (bakers` ovens A21B) [2013‑01]
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A21D 8/08
.
Prevention of sticking, e.g. to baking plates [2013‑01]
A21D 8/10
. .
using dusting powders [2013‑01]
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A21D 10/00
Batters, dough or mixtures before baking [2013‑01]
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A21D 10/002
.
{
Dough mixes; Baking or bread improvers; Premixes
}
[2013‑01]
A21D 10/005
. .
{
Solid, dry or compact materials; Granules; Powders
}
[2013‑01]
A21D 10/007
. .
{
Liquids or pumpable materials
}
[2013‑01]
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.
Ready-for-oven doughs [2013‑01]
. .
{
Packaged doughs (packaging bakery products B65B, B65D)
}
[2013‑01]
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.
Batters [2013‑01]
A21D 10/045
. .
{
Packaged batters (packaging bakery products B65B, B65D)
}
[2013‑01]
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Finished or partly finished
{
(par-baked)
}
bakery products [2013‑01]
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A21D 13/0003
.
{
Partially or completely coated bakery products (multi-layered bakery products with coating A21D 13/0051, A21D 13/0061)
}
[2013‑01]
. .
{
Coated before baking the dough
}
[2013‑01]
. .
{
Coated after baking the dough
}
[2013‑01]
A21D 13/0012
. .
{
comprising a barrier coating against migration
}
[2013‑01]
A21D 13/0016
. .
{
Special coating composition (icing or frosting A23G 3/00)
}
[2013‑01]
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A21D 13/0019
.
{
Filled or stuffed bakery products (multi-layered bakery products with filling A21D 13/0054, A21D 13/0064)
}
[2013‑01]
. .
{
Filled before baking of the dough
}
[2013‑01]
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. .
{
Filled or to be filled after baking of the dough, e.g. sandwiches
}
[2013‑01]
A21D 13/0029
. . .
{
Edible containers, e.g. cups or cones to be filled
}
[2013‑01]
A21D 13/0032
. .
{
comprising a barrier against migration between filling and dough or bakery product
}
[2013‑01]
A21D 13/0035
. .
{
Filled wafers
}
[2013‑01]
. .
{
Co-extruded product, i.e. obtained by co-extruding the dough and the filling
}
[2013‑01]
A21D 13/0041
. .
{
Special filling composition
}
[2013‑01]
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A21D 13/0045
.
{
Multi-layered bakery products
}
[2013‑01]
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A21D 13/0048
. .
{
made of at least 2 different doughs, e.g. differing in composition, colour or structure
}
[2013‑01]
A21D 13/0051
. . .
{
with coating
}
[2013‑01]
A21D 13/0054
. . .
{
with filling
}
[2013‑01]
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A21D 13/0058
. .
{
multi-layered pastry, e.g. puff pastry, danish pastry, laminated dough
}
[2013‑01]
A21D 13/0061
. . .
{
with coating
}
[2013‑01]
A21D 13/0064
. . .
{
with filling
}
[2013‑01]
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A21D 13/0067
.
{
Special bakery products
}
[2013‑01]
A21D 13/007
. .
{
Pizza
}
[2013‑01]
. .
{
Tortilla
}
[2013‑01]
A21D 13/0077
. .
{
Pancakes; Crepes
}
[2013‑01]
A21D 13/008
. .
{
Wafers (with filling A21D 13/0035)
}
[2013‑01]
. .
{
Croutons from bread or backery products (farinaceous granules A23L 1/176)
}
[2013‑01]
A21D 13/0087
. .
{
Decorated or decorative bakery products
}
[2013‑01]
A21D 13/009
. .
{
Bakery products with first function other than for eating, e.g. toys, cutlery
}
[2013‑01]
.
{
Solidified foamed products, e.g. meringues
}
[2013‑01]
.
{
Fat fried bakery products, e.g. doughnuts, spring rolls
}
[2013‑01]
.
Bakery products from whole meal or containing rough-ground grain or bran [2013‑01]
.
Bread from materials other than rye or wheat flour
{
e.g. rice flour
}
[2013‑01]
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A21D 13/06
.
Bread with modified starch or protein content,
{
with modified nutritive value
}
[2013‑01]
A21D 13/062
. .
{
with modified glucid content
}
[2013‑01]
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A21D 13/064
. .
{
with modified protein content
}
[2013‑01]
. . .
{
Gluten-free products
}
[2013‑01]
A21D 13/068
. .
{
with modified fat content or fat-free
}
[2013‑01]
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.
Pastry, e.g. cake, biscuits,
{
cookies
}
[2013‑01]
A21D 13/082
. .
dummy [2013‑01]
A21D 13/085
. .
dummy [2013‑01]
A21D 13/087
. .
dummy [2013‑01]
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Preserving finished
{
or partly finished (par-baked) bakery products (refreshing A21D 17/00, packaging or wrapping bakery products B65B, B65D)
}
[2013‑01]
.
by cooling,
{
e.g. refrigeration, freezing
}
[2013‑01]
.
by heat treatment,
{
e.g. sterilisation, pasteurisation
}
[2013‑01]
.
by irradiation,
{
e.g. with microbiocidal agents, with protective films
}
[2013‑01]
.
by coating,
{
e.g. with microbiocidal agents, with protective films
}
[2013‑01]
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Refreshing bakery products
{
or recycling bakery products
}
[2013‑01]
A21D 17/002
.
{
Recycling, e.g. for use in baking or for animal consumption
}
[2013‑01]
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A21D 17/004
.
{
refreshing by thawing or heating
}
[2013‑01]
A21D 17/006
. .
{
with microwaves
}
[2013‑01]
A21D 17/008
.
{
Refreshing by steam treatment
}
[2013‑01]
This page is owned by Office of Patent Classification.
Last Modified: 10/10/2013