Cooperative Patent Classification


CPC Definition - Subclass A21D

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Last Updated Version: 2017.01
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Definition statement

This place 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

Relationships with other classification places

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

Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence)
Definition statement

This place covers:

Ingredients for bakery products.

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

Special rules of classification

In groups A21D 2/02 - 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 place covers:

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

Relationships with other classification places

Treatment of grains are classified in B02B and B02C

{Heat treatment}
Definition statement

This place 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
Limiting references

This place does not cover:

Baking or pre-baking of dough

{Irradiation (irradiation of foodstuffs A23L 3/26)}
Definition statement

This place 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
Limiting references

This place 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 place covers:

Agglomeration of flour

{Freeze-drying}
Definition statement

This place 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 place 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 place 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
Limiting references

This place does not cover:

Machines or equipements; processes with mechanical feature

{Treating dough with gases}
Definition statement

This place 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 place covers:

Treating dough with enzymes

References
Limiting references

This place does not cover:

enzymes

{with a leaven or a composition containing acidifying bacteria}
Definition statement

This place covers:

Sourdough.

Panification ferment.

Starter.

Bread flavor.

References
Limiting references

This place does not cover:

Process using micro-organismes

{with yeasts}
Definition statement

This place 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
Limiting references

This place does not cover:

New yeasts

New baker's yeast or brewers's yeast

Baking processes (bakers' ovens A21B)
Definition statement

This place 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
Limiting references

This place does not cover:

Bakers' ovens

Ovens and baking processes with mechanical features

Ready-for-oven doughs
Definition statement

This place covers:

Ready-for-oven doughs

Special rules of classification

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
Limiting references

This place does not cover:

Special packaging features

Batters
References
Limiting references

This place does not cover:

Batter for coating fish, meat, vegetables before frying

Special rules of classification

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

Finished or partly finished bakery products
Special rules of classification

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

Products made from whole meal; Products containing bran or rough-ground grain
Definition statement

This place covers:

Bakery products characterised by the addition of whole meal or bran

Products made from materials other than rye or wheat flour
Definition statement

This place 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

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 place covers:

Gluten-free or gluten-less products

Bakery products for coeliac patients

Special rules of classification

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

coated before baking
Definition statement

This place covers:

Products coated before baking or pre-baking

coated after baking
Definition statement

This place covers:

Products coated after baking or pre-baking

filled before baking
Definition statement

This place covers:

Products filled or stuffed before baking or pre-baking

filled or to be filled after baking, e.g. sandwiches
Definition statement

This place covers:

Products filled or stuffed after baking or pre-baking

Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Co-extrusion machines

Tortillas
Definition statement

This place covers:

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

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Tortilla chips

Croutons
Definition statement

This place covers:

Croutons made from bread or bakery products

Pieces of bread or bakery products

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Farinaceous granules

Solidified foamed products, e.g. meringues
Definition statement

This place covers:

Foamed bakery products or pastry

Deep-fried products, e.g. doughnuts
Definition statement

This place covers:

Fried bakery products from a dough: doughnuts, beignets

References
Informative references

Attention is drawn to the following places, which may be of interest for search:

Fried chips from a dough

Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Definition statement

This place covers:

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

Special rules of classification

Sweet baked or pre-baked 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 place covers:

Preserving baked or pre-baked bakery products

References
Limiting references

This place 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 place 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
Limiting references

This place does not cover:

Cooling flour, raw dough or batters

by heat treatment, {e.g. sterilisation, pasteurisation}
Definition statement

This place 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
Limiting references

This place 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 place 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 place covers:

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

References
Limiting references

This place does not cover:

Coating with food composition

Refreshing bakery products {or recycling bakery products}
Definition statement

This place covers:

Refreshing or recycling baked or pre-baked bakery products