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IPC 7
A21D-A21D01700

SECTION A – HUMAN NECESSITIES


A 21BAKING; EDIBLE DOUGHS


A 21 DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF


Subclass Index

PRODUCTS BEFORE BAKING; TREATMENT OR CONSERVATION THEREOF 

A21D 10/00; A21D 2/00 to A21D 8/00 

BAKING OF DOUGH 

A21D 8/00 

BAKERY PRODUCTS; PRESERVATION OR REFRESHING THEREOF 

A21D 13/00; A21D 15/00, A21D 17/00 



2/

00Treatment of flour or dough by adding materials thereto (A21D 10/00 takes precedence) [2]

Note

 In this group, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.

2/

02.by adding inorganic substances

2/

04..Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides

2/

06..Reducing agents

2/

08.by adding organic substances

2/

10..Hydrocarbons

2/

12..Halohydrocarbons

2/

14..Organic oxygen compounds

2/

16...Fatty acid esters

2/

18...Carbohydrates

2/

20...Peroxides

2/

22...Ascorbic acid

2/

24..Organic nitrogen compounds

2/

26...Proteins

2/

28..Organic sulfur compounds

2/

30..Organic phosphorus compounds

2/

32...Phosphatides

2/

34..Animal material

2/

36..Vegetable material

2/

38...Seed germs; Germinated cereals; Extracts thereof

2/

40.Apparatus for the chemical treatment of flour or dough


4/

00Preserving flour or dough before baking by storage in an inert atmosphere


6/

00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating  [2]


8/

00Methods for preparing dough or for baking (A21D 2/00 takes precedence)

8/

02.Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C)

8/

04..treating dough with micro-organisms or enzymes

8/

06.Baking processes (bakers' ovens A21B)

8/

08.Prevention of sticking, e.g. to baking plates

8/

10..using dusting powders


10/

00Batters, dough or mixtures before baking  [2]

10/

02.Ready-for-oven doughs, e.g. packaged doughs  [2]

10/

04.Batters  [2]


13/

00Finished or partly finished bakery products

13/

02.Bread from whole meal or containing rough-ground grain or bran

13/

04.Bread from materials other than rye or wheat flour

13/

06.Bread with modified starch or protein content  [2]

13/

08.Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G 3/00)


15/

00Preserving finished bakery products; Improving (refreshing A21D 17/00; packaging or wrapping bakery products B65B, e.g. B65B 23/10, B65B 25/16) [2]

15/

02.by cooling  [2]

15/

04.by heat treatment  [2]

15/

06.by irradiation  [2]

15/

08.by coating  [2]


17/

00Refreshing bakery products (improving A21D 15/00) [2]

  
 

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