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TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Definition statement
This subclass/group covers:

Treatment of flour or dough, e.g. by addition of materials

Methods for preparing dough or for baking

Batters

Doughd or mixtures before baking

Baking

Bakery products

Preservation of flour or dough, e.g. by storage in an inert atmosphere

Relationship between large subject matter areas

Pasta is classified in A23L 1/16

Snacks or chips are classified in A23L 1/164

Cereal granules or flakes to be cooked and eaten hot are classified in A23L 1/168

Farinaceous granules for dressing meat, fish, or the like are classified in A23L 1/176

Ready-to-eat cereals are classified in A23L 1/18

Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence)
Definition statement
This subclass/group covers:

Ingredients for bakery products.

Special chemical leavening composition (e.g. encapsulated chemical leavening composition)

Special rules of classification within this group

In groups A21D 2/02 to A21D 2/40, in the absence of contrary, a substance is classified in the last appropriate palce.

Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
Definition statement
This subclass/group covers:

Treatement of flour or dough before baking or pre-baking.

Relationship between large subject matter areas

Treatment of grains are classified in B02B and B02C

{Heat treatment}
Definition statement
This subclass/group covers:

Special heat treatment step of flour or dough, before baking or pre-baking. (This is not a baking step or a step of the baking process.)

Browning flour.

Caramelized flour.

Cooking/proofing dough with IR.

Pre-heating dough ingredients before mixing.

Sterilisation/pasteurisation of flour.

microwave/heat treatment of flour/cereals substances.

References relevant to classification in this subgroup
This subclass/group does not cover:
Baking or pre-baking of dough
{Irradiation (irradiation of foodstuffs A23L 3/26) }
Definition statement
This subclass/group covers:

Irradiation of flour or dough, before baking step

Radio-frequency/high-frequency treatment.

Ultrasonic treatment.

UV/IR treatment.

Gamma-irradiation of flour.

Sterilisation with microwave.

References relevant to classification in this subgroup
This subclass/group does not cover:
Irradiation of baked or pre-baked bakery products
Informative references
Attention is drawn to the following places, which may be of interest for search:
Irradiation of foodstuffs
{Agglomeration of flour}
Definition statement
This subclass/group covers:

Agglomeration of flour

{Freeze-drying}
Definition statement
This subclass/group covers:
  • Freez-drying of flour or dough, before baking or pre-baking.
  • Freeze-drying.
  • Lyophilisation.
  • Removing moisture with vacuum.
Methods for preparing dough or for baking (A21D 2/00 takes precedence)
Definition statement
This subclass/group covers:

Methods for preparing dough or for baking.

Short-time/No-time dough processing.

Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C)
Definition statement
This subclass/group covers:

Methods for preparing dough comprising a special step, i.e. non traditional or with traditional steps in a special order, traditional steps for preparing a dough being mixing, kneading, resting and for yeast-leavened dough proofing.

References relevant to classification in this subgroup
This subclass/group does not cover:
Machines or equipements; processes with mechanical feature
{Treating dough with gases}
Definition statement
This subclass/group covers:

Treating dough with gases, before baking or pre-baking.

Whipping.

Introduction of gaz in dough.

Aerating/oxygenating bakery dough.

Aerating/oxygeanting baking mix.

{with enzymes}
Definition statement
This subclass/group covers:

Treating dough with enzymes

References relevant to classification in this subgroup
This subclass/group does not cover:
enzymes
{with a leaven or a composition containing acidifying bacteria}
Definition statement
This subclass/group covers:

Sourdough.

Panification ferment.

Starter.

Bread flavor.

References relevant to classification in this subgroup
This subclass/group does not cover:
Process using micro-organismes
{with yeasts}
Definition statement
This subclass/group covers:

Treating dough with special yeast, i.e. other than traditional baking yeast Saccaromyces cerevisiae or Saccaromyces cerevisiae with special features, e.g. cold-tolerant.

Freeze-tolerant yeast.

Special yeast.

It does not include all doughs with normal baker's yeast

References relevant to classification in this subgroup
This subclass/group does not cover:
New yeasts
New baker's yeast or brewers's yeast
Baking processes (bakers` ovens A21B)
Definition statement
This subclass/group covers:

Baking step with special features, i.e. with non traditional features, e.g. with non-traditional oven, non-traditional time (e.g. very short), with non-traditional temperature (e.g. very low temperature), with non traditional step (e.g. steam injection during the baking) with non-traditional moulds, etc.

Baking and pre-baking processes.

Baking in 2 or more steps.

Microwave proofing and baking.

In can baking.

References relevant to classification in this subgroup
This subclass/group does not cover:
Bakers` ovens
Ovens and baking processes with mechanical features
Ready-for-oven doughs
Definition statement
This subclass/group covers:

Ready-for-oven doughs

Special rules of classification within this subgroup

If claimed as such. Every dough is not classified in this group (except if there is no other A21D class given).

{ Packaged doughs (packaging bakery products B65B, B65D) }
References relevant to classification in this subgroup
This subclass/group does not cover:
Special packaging features
Batters
References relevant to classification in this subgroup
This subclass/group does not cover:
Batter for coating fish, meat, vegetables before frying
Special rules of classification within this subgroup

If claimed as such. Everybatter is not classified in this group (except if there is no other A21D class given).

Finished or partly finished { (par-baked)} bakery products
Special rules of classification within this group

baked or pre-baked products (e.g. breads) are classified in this subgroup if there is no other A21D class given. See also A21D 13/08 for sweet bakery products without another A21D class

{ Coated before baking the dough}
Definition statement
This subclass/group covers:

Products coated before baking or pre-baking

{ Coated after baking the dough}
Definition statement
This subclass/group covers:

Products coated after baking or pre-baking

{ Filled before baking of the dough}
Definition statement
This subclass/group covers:

Products filled or stuffed before baking or pre-baking

{ Filled or to be filled after baking of the dough, e.g. sandwiches}
Definition statement
This subclass/group covers:

Products filled or stuffed after baking or pre-baking

{ Co-extruded product, i.e. obtained by co-extruding the dough and the filling}
References relevant to classification in this subgroup
This subclass/group does not cover:
Co-extrusion machines
{ Tortilla}
Definition statement
This subclass/group covers:

Soft tortillas and other flat breads (pita, chapati, etc.)

References relevant to classification in this subgroup
This subclass/group does not cover:
Tortilla chips
{ Croutons from bread or backery products (farinaceous granules A23L 1/176) }
Definition statement
This subclass/group covers:

Croutons made from bread or bakery products

Pieces of bread or bakkery products

References relevant to classification in this subgroup
This subclass/group does not cover:
Farinaceous granules
{ Solidified foamed products, e.g. meringues}
Definition statement
This subclass/group covers:

Foamed bakery products or pastry

{ Fat fried bakery products, e.g. doughnuts, spring rolls}
Definition statement
This subclass/group covers:

Fried bakery products from a dough: doughnuts, beignets

References relevant to classification in this subgroup
This subclass/group does not cover:
Fried chips from a dough
Bakery products from whole meal or containing rough-ground grain or bran
Definition statement
This subclass/group covers:

Bakery products characterised by the addition of whole meal or bran

Bread from materials other than rye or wheat flour { e.g. rice flour}
Definition statement
This subclass/group covers:

Bakery products characterised by the addition of a larger quantity of other flour (rice flour, lupin flour, etc...) than wheat or rye flour

Special rules of classification within this subgroup

Addition of a minor of other vegetable material other than wheat flour or rye flour are classified in A21D 2/264 or A21D 2/36

{ Gluten-free products}
Definition statement
This subclass/group covers:

Gluten-free or gluten-less products

Bakery products for coeliac patients

Special rules of classification within this subgroup

Bakery products with flour other than wheat or rye flour are classified in A21D 13/04

Pastry, e.g. cake, biscuits, { cookies}
Definition statement
This subclass/group covers:

Biscuits, cookies, cake , chocolate cake (without special characteristics)

Special rules of classification within this subgroup

Sweet baked or pre-bakes products are classified here if there is no other A21D class given.

Preserving finished { or partly finished (par-baked) bakery products (refreshing A21D 17/00, packaging or wrapping bakery products B65B, B65D) }
Definition statement
This subclass/group covers:

Preserving baked or pre-baked bakery products

References relevant to classification in this subgroup
This subclass/group does not cover:
Treating dough
Refreshing bakery products
Preserving other food products
Informative references
Attention is drawn to the following places, which may be of interest for search:
Packaging or wrapping bakery products
by cooling, { e.g. refrigeration, freezing}
Definition statement
This subclass/group covers:

Refrigerating or freezing baked or pre-baked bakery products

Special step of cooling baked or pre-baked bakery products

Vaccuum cooling

Cooling with different steps after baking

References relevant to classification in this subgroup
This subclass/group does not cover:
Cooling flour, raw dough or batters
by heat treatment, { e.g. sterilisation, pasteurisation}
Definition statement
This subclass/group covers:

Heat treatment of baked or pre-baked bakery products (after normal baking)

Pasteurisation or sterilisation of baked or pre-baked products, eventually within packaging

References relevant to classification in this subgroup
This subclass/group does not cover:
Heat treatment of flour or dough
Baking of dough (with special characteristics)
by irradiation, { e.g. with microbiocidal agents, with protective films}
Definition statement
This subclass/group covers:

Irradiation of pre-baked or baked bakery products(after baking)

Gamma-irradiation, microwave, ionising irradiation, laser irradiation, IR or UV irradiation

by coating, { e.g. with microbiocidal agents, with protective films}
Definition statement
This subclass/group covers:

Coating or treating of baked or pre-baked bakery products with microbiocidal agnets or protective films or other means for preservation purpose

References relevant to classification in this subgroup
This subclass/group does not cover:
Coating with food composition
Refreshing bakery products { or recycling bakery products}
Definition statement
This subclass/group covers:

Refreshing or recycling baked or pre-baked bakery products

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Last Modified: 10/11/2013