CPC Definition - Subclass A21D
This place covers:
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
This place covers:
Ingredients for bakery products.
Special chemical leavening composition (e.g. encapsulated chemical leavening composition)
This place does not cover:
Batters, dough, or mixtures before baking |
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.
This place does not cover:
Baking or pre-baking of dough |
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.
This place does not cover:
Irradiation of baked or pre-baked bakery products |
Attention is drawn to the following places, which may be of interest for search:
Irradiation of foodstuffs |
This place covers:
- Freez-drying of flour or dough, before baking or pre-baking.
- Freeze-drying.
- Lyophilisation.
- Removing moisture with vacuum.
This place covers:
Methods for preparing dough or for baking.
Short-time/No-time dough processing.
This place does not cover:
Treatment of flour or dough by adding materials |
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.
Attention is drawn to the following places, which may be of interest for search:
Machines or equipements; processes with mechanical feature |
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.
This place covers:
Treating dough with enzymes
This place does not cover:
enzymes |
This place covers:
Sourdough.
Panification ferment.
Starter.
Bread flavor.
Attention is drawn to the following places, which may be of interest for search:
Processes using microorganisms |
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
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.
Attention is drawn to the following places, which may be of interest for search:
Bakers' ovens |
This place covers:
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).
This place does not cover:
Batter for coating fish, meat, vegetables before frying |
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
This place covers:
Bakery products characterised by the addition of whole meal or bran
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
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
This place covers:
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
This place covers:
Products coated before baking or pre-baking
This place covers:
Products coated after baking or pre-baking
This place covers:
Products filled or stuffed before baking or pre-baking
This place covers:
Products filled or stuffed after baking or pre-baking
Attention is drawn to the following places, which may be of interest for search:
Co-extrusion machines |
This place covers:
Soft tortillas and other flat breads (pita, chapati, etc.)
Attention is drawn to the following places, which may be of interest for search:
Tortilla chips |
This place covers:
Croutons made from bread or bakery products
Pieces of bread or bakery products
Attention is drawn to the following places, which may be of interest for search:
Farinaceous granules |
This place covers:
Foamed bakery products or pastry
This place covers:
Fried bakery products from a dough: doughnuts, beignets
Attention is drawn to the following places, which may be of interest for search:
Fried chips from a dough |
This place covers:
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.
This place covers:
Preserving baked or pre-baked bakery products
This place does not cover:
Refreshing |
Attention is drawn to the following places, which may be of interest for search:
Treatment of flour or dough before baking, e.g. cooling, heating | |
Preservation of foods or foodstuffs | |
Packaging or wrapping bakery products | |
Packaging biscuits | |
Packaging bread or like bakery products, e.g. unsliced loaves |
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
This place does not cover:
Cooling flour, raw dough or batters |
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
This place does not cover:
Heat treatment of flour or dough | |
Baking of dough (with special characteristics) |
This place covers:
Irradiation of pre-baked or baked bakery products(after baking)
Gamma-irradiation, microwave, ionising irradiation, laser irradiation, IR or UV irradiation
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
This place does not cover:
Coating with food composition |
This place covers:
Refreshing or recycling baked or pre-baked bakery products
Attention is drawn to the following places, which may be of interest for search:
Improving bakery products |