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

Methods for preparing dough or for baking

Batters

Doughs or mixtures before baking

Baking

Bakery products

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

Pasta is classified in A23L 7/109

Snacks or chips are classified in A23L 7/117

Cereal granules or flakes to be cooked and eaten hot are classified in A23L 7/143

Farinaceous granules for dressing meat, fish, or the like are classified in A23L 7/157

Ready-to-eat cereals are classified in A23L 7/161

Ingredients for bakery products.

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

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

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

Treatment of grains are classified in B02B and B02C

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.

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.

Agglomeration of flour

Methods for preparing dough or for baking.

Short-time/No-time dough processing.

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.

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

Whipping.

Introduction of gaz in dough.

Aerating/oxygenating bakery dough.

Aerating/oxygeanting baking mix.

Treating dough with enzymes

Sourdough.

Panification ferment.

Starter.

Bread flavor.

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

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.

Ready-for-oven doughs

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

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

B aked or pre-baked products (e.g. breads) are classified in this subgroup if there is no other A21D class given. See also A21D 13/80 for sweet bakery products without another A21D class

Bakery products characterised by the addition of whole meal or bran

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

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 or gluten-less products

Bakery products for coeliac patients

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

Products coated before baking or pre-baking

Products coated after baking or pre-baking

Products filled or stuffed before baking or pre-baking

Products filled or stuffed after baking or pre-baking

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

Croutons made from bread or bakery products

Pieces of bread or bakery products

Foamed bakery products or pastry

Fried bakery products from a dough: doughnuts, beignets

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

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

Preserving baked or pre-baked bakery products

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

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

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

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

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

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

Refreshing or recycling baked or pre-baked bakery products