Machines or Equipment, including e.g. hand tools or trays, for preparing, shaping and processing edible dough, namely for mixing, kneading, dividing, working, forming, shaping, cutting, proving, handling the dough before the baking, cooking or prebaking process with optional subsequent freezing.

Machines or equipment, including hand tools, for handling baked or prebaked articles made from edible dough.

Devices for the mixing and/or kneading of dough, this preparation only concerning the mechanical aspects of it, i.e. the mixing of the individual components to obtain a homogeneous dough and/or its subsequent mechanical kneading to achieve the desired consistency.

In general, methods or devices which are directed to the chemical aspects of dough preparation (e.g. chemical composition, use of specific additives, operating steps intended to modify the properties of the dough—consistency, leavening, development of the mass, preparation for the baking step, etc.) not being directly related to the mixing and/or kneading machine are classified in A21D.

In this subgroup, as a general rule, the type of dough mixer is to be specified, as well as the specific structural elements which are characteristic of this kind of device.

Additional details of the mixing or kneading device for which no specific classification information can be found in A21C 1/00 are classified under the corresponding sub-groups of B01F (mixing in general).

Purely mechanical methods for operating a dough mixing or kneading machine.

Example:

For example:

For example:

Heating or cooling elements in combination with the mixing device, the specific details of the heat-exchange means not being of relevance.

Machines for shaping dough, supplied in batches or continuously, to a semi-finished product, followed by subdividing and/or another shaping step.

Machines for twisting discrete strips of dough to obtain the final shape, e.g. for making a pretzel.

Machines for twisting strips of dough followed by subdividing to obtain the final shape.

Machines for coiling sheets of dough to obtain the final shape or followed by subdividing.

This place also covers crescent-rolls.

Machines for dividing batches of dough or batter, i.e. semi-liquid dough, into equally sized portions.

Dough-dividing machines for dividing liquid or semi-liquid dough by intermittently dispensing.

Dividers featuring cutter blades other than radial, e.g. having a square pattern, are also classified in this group.

Machines for working or rounding discrete dough portions.

Machines combined with dividers featuring cutter blades other than radial, e.g. having a square pattern, are also classified in this group.

Other apparatus for handling (opposed to shaping or forming) dough or dough pieces in the broadest sense not covered by groups A21C 3/00 - A21C 7/00 and A21C 13/00 - A21C 14/00, such as:

Apparatus for conveying, positioning dough or dough pieces or dough carriers, e.g. tins or pans.

Apparatus for filling, e.g. by injection or folding, and apparatus for coating dough pieces, e.g. by brushing on a coating with a sweeping action, and laminating dough sheets.

Other apparatus like hand tools, dust hoods, cleaning arrangements and trays.

Machines not covered in A21C 3/00 - A21C 9/00 performing the final shaping or slitting of the dough prior to baking or cooking, of e.g. pasta.

Climate controlled spaces or chambers for dough.

Prover combined with oven are classified also in A21B.

Machines or equipment for making or processing dough, not provided for in other groups of this subclass, e.g. apparatus, devices and hand tools used for marking dough.

Apparatus for handling and refining baked articles.

Apparatus for specifically cutting baked articles other than bread.

Apparatus for coating the surface of baked articles comprising a stationary part, e.g. a tank and a hand-held dispensing part, e.g. a gun-like applicator.

Apparatus for coating the surface of baked articles being entirely hand-held.