Cooperative Patent Classification

Indent Level

Version: 2016.11
CPC
COOPERATIVE PATENT CLASSIFICATION
A21D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF [2013-01]
A21D 2/00
Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence) [2016-11]
NOTE

  • In groups A21D 2/02 - A21D 2/40, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.
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]
A21D 2/08
.
by adding organic substances [2013-01]
A21D 2/10
. .
Hydrocarbons [2013-01]
A21D 2/12
. .
Halohydrocarbons [2013-01]
A21D 2/14
. .
Organic oxygen compounds [2013-01]
A21D 2/145
. . .
{Acids, anhydrides or salts thereof} [2013-01]
A21D 2/16
. . .
Fatty acid esters [2013-01]
A21D 2/165
. . . .
{Triglycerides} [2013-01]
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]
A21D 2/24
. .
Organic nitrogen compounds [2013-01]
A21D 2/245
. . .
{Amino acids, nucleic acids} [2013-01]
A21D 2/26
. . .
Proteins [2013-01]
A21D 2/261
. . . .
{Animal proteins} [2013-01]
A21D 2/262
. . . . .
{from eggs} [2013-01]
A21D 2/263
. . . . .
{from dairy products} [2013-01]
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]
A21D 2/30
. .
Organic phosphorus compounds [2013-01]
A21D 2/32
. . .
Phosphatides [2013-01]
A21D 2/34
. .
Animal material [2013-01]
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]
A21D 6/00
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2013-01]
A21D 6/001
.
{Cooling} [2013-01]
A21D 6/003
.
{Heat treatment} [2013-01]
A21D 6/005
.
{Irradiation (irradiation of foodstuffs A23L 3/26)} [2013-01]
A21D 6/006
.
{Agglomeration of flour} [2013-01]
A21D 6/008
.
{Freeze-drying} [2013-01]
A21D 8/00
Methods for preparing dough or for baking (A21D 2/00 takes precedence) [2013-01]
A21D 8/02
.
Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C) [2013-01]
A21D 8/025
. .
{Treating dough with gases} [2013-01]
A21D 8/04
. .
Treating dough with micro-organisms or enzymes [2013-01]
A21D 8/042
. . .
{with enzymes} [2013-01]
A21D 8/045
. . .
{with a leaven or a composition containing acidifying bacteria} [2013-01]
A21D 8/047
. . .
{with yeasts} [2013-01]
A21D 8/06
.
Baking processes (bakers' ovens A21B) [2013-01]
A21D 8/08
.
Prevention of sticking, e.g. to baking plates [2013-01]
A21D 8/10
. .
using dusting powders [2013-01]
A21D 10/00
Batters, dough or mixtures before baking [2013-01]
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]
A21D 10/02
.
Ready-for-oven doughs [2013-01]
A21D 10/025
. .
{Packaged doughs (packaging bakery products B65B, B65D)} [2013-01]
A21D 10/04
.
Batters [2013-01]
A21D 10/045
. .
{Packaged batters (packaging bakery products B65B, B65D)} [2013-01]
A21D 13/00
Finished or partly finished {(par-baked)} bakery products [2013-01]
A21D 13/0003
.
{Partially or completely coated bakery products (multi-layered bakery products with coating A21D 13/0051, A21D 13/0061)} [2013-01]
A21D 13/0006
. .
{Coated before baking the dough} [2013-01]
A21D 13/0009
. .
{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]
A21D 13/0019
.
{Filled or stuffed bakery products (multi-layered bakery products with filling A21D 13/0054, A21D 13/0064)} [2013-01]
A21D 13/0022
. .
{Filled before baking of the dough} [2013-01]
A21D 13/0025
. .
{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]
A21D 13/0038
. .
{Co-extruded product, i.e. obtained by co-extruding the dough and the filling} [2013-01]
A21D 13/0041
. .
{Special filling composition} [2013-01]
A21D 13/0045
.
{Multi-layered bakery products} [2013-01]
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]
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]
A21D 13/0067
.
{Special bakery products} [2013-01]
A21D 13/007
. .
{Pizza} [2013-01]
A21D 13/0074
. .
{Tortilla} [2013-01]
A21D 13/0077
. .
{Pancakes; Crepes} [2013-01]
A21D 13/008
. .
{Wafers (with filling A21D 13/0035)} [2013-01]
A21D 13/0083
. .
{Croutons from bread or backery products (farinaceous granules A23L 7/157)} [2016-08]
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]
A21D 13/0093
.
{Solidified foamed products, e.g. meringues} [2013-01]
A21D 13/0096
.
{Fat fried bakery products, e.g. doughnuts, spring rolls} [2013-01]
A21D 13/02
.
Bakery products from whole meal or containing rough-ground grain or bran [2013-01]
A21D 13/04
.
Bread from materials other than rye or wheat flour {, e.g. rice flour} [2016-08]
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]
A21D 13/064
. .
{with modified protein content} [2013-01]
A21D 13/066
. . .
{Gluten-free products} [2013-01]
A21D 13/068
. .
{with modified fat content or fat-free} [2013-01]
A21D 13/08
.
Pastry, e.g. cake, biscuits, {cookies} [2013-01]
A21D 13/082
. .
{dummy} [2016-11]
A21D 13/085
. .
{dummy} [2016-11]
A21D 13/087
. .
{dummy} [2016-11]
A21D 15/00
Preserving finished {or partly finished (par-baked) bakery products (refreshing A21D 17/00, packaging or wrapping bakery products B65B, B65D)} [2013-01]
A21D 15/02
.
by cooling, {e.g. refrigeration, freezing} [2013-01]
A21D 15/04
.
by heat treatment, {e.g. sterilisation, pasteurisation} [2013-01]
A21D 15/06
.
by irradiation, {e.g. with microbiocidal agents, with protective films} [2013-01]
A21D 15/08
.
by coating, {e.g. with microbiocidal agents, with protective films} [2013-01]
A21D 17/00
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]
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]