1. CPC Sections
  2. CPC Section A
  3. CPC Class A21
  4. CPC Subclass A21D
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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 before or during baking (batters, dough or mixtures before baking A21D 10/00) [2018-01]
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 or baking dough (treatment of flour or dough by adding materials A21D 2/00) [2018-01]
A21D 8/02
.
Methods for preparing dough; Treating dough prior to baking [2018-01]
A21D 8/025
. .
{Treating dough with gases} [2013-01]
A21D 8/04
. .
treating dough with microorganisms or enzymes [2017-08]
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 [2018-01]
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 bakery products [2017-01]
A21D 13/02
.
Products made from whole meal; Products containing bran or rough-ground grain [2017-01]
A21D 13/04
.
Products made from materials other than rye or wheat flour [2022-02]
A21D 13/043
. .
from tubers, e.g. manioc or potato [2022-02]
A21D 13/045
. .
from leguminous plants [2022-02]
A21D 13/047
. .
from cereals other than rye or wheat, e.g. rice [2022-02]
A21D 13/06
.
Products with modified nutritive value, e.g. with modified starch content [2017-01]
A21D 13/062
. .
with modified sugar content; Sugar-free products [2017-01]
A21D 13/064
. .
with modified protein content [2017-01]
A21D 13/066
. . .
Gluten-free products [2017-01]
A21D 13/068
. .
with modified fat content; Fat-free products [2017-01]
A21D 13/10
.
Multi-layered products [2017-01]
A21D 13/11
. .
made of two or more doughs, e.g. differing in composition, colour or structure [2017-01]
A21D 13/13
. . .
with coatings [2017-01]
A21D 13/14
. . .
with fillings [2017-01]
A21D 13/16
. .
Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough [2017-01]
A21D 13/17
. . .
with coatings [2017-01]
A21D 13/19
. . .
with fillings [2017-01]
A21D 13/20
.
Partially or completely coated products (multi-layered bakery products with coatings A21D 13/13, A21D 13/17) [2017-01]
A21D 13/22
. .
coated before baking [2017-01]
A21D 13/24
. .
coated after baking [2017-01]
A21D 13/26
. .
the coating forming a barrier against migration [2017-01]
A21D 13/28
. .
characterised by the coating composition [2017-01]
A21D 13/30
.
Filled, to be filled or stuffed products (multi-layered products with fillings A21D 13/14, A21D 13/19) [2017-01]
A21D 13/31
. .
filled before baking [2017-01]
A21D 13/32
. .
filled or to be filled after baking, e.g. sandwiches [2017-01]
A21D 13/33
. . .
Edible containers, e.g. cups or cones [2017-01]
A21D 13/34
. .
the filling forming a barrier against migration [2017-01]
A21D 13/36
. .
Filled wafers [2017-01]
A21D 13/37
. .
Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling [2017-01]
A21D 13/38
. .
characterised by the filling composition [2017-01]
A21D 13/40
.
Products characterised by the type, form or use [2022-02]
A21D 13/41
. .
Pizzas [2017-01]
A21D 13/42
. .
Tortillas [2017-01]
A21D 13/43
. .
Flatbreads, e.g. naan [2022-02]
A21D 13/44
. .
Pancakes or crêpes [2017-01]
A21D 13/45
. .
Wafers (filled wafers A21D 13/36) [2017-01]
A21D 13/46
. .
Croutons [2017-01]
A21D 13/47
. .
Decorated or decorative products [2017-01]
A21D 13/48
. .
Products with an additional function other than for eating, e.g. toys or cutlery [2017-01]
A21D 13/50
.
Solidified foamed products, e.g. meringues [2017-01]
A21D 13/60
.
Deep-fried products, e.g. doughnuts [2017-01]
A21D 13/80
.
Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies [2017-01]
A21D 15/00
Preserving finished {, partly finished or par-baked} bakery products; Improving (refreshing A21D 17/00) [2018-01]
A21D 15/02
.
by cooling {, e.g. refrigeration, freezing} [2017-08]
A21D 15/04
.
by heat treatment {, e.g. sterilisation, pasteurisation} [2017-08]
A21D 15/06
.
by irradiation {, e.g. with microbiocidal agents, with protective films} [2017-08]
A21D 15/08
.
by coating {, e.g. with microbiocidal agents, with protective films} [2017-08]
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]