IPC-Stelle: A21D 2/10 [Version 2006.01]

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ASKSECTION A — HUMAN NECESSITIES
A21USKFOODSTUFFS; TOBACCO
A21KLBAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING [1, 2006.01]
A21DUKLTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF [1, 2006.01]
A21D 2/00HGRTreatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) [2, 2006.01]
A21D 2/02UGR1
.by adding inorganic substances
A21D 2/04UGR2
. .Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
A21D 2/06UGR2
. .Reducing agents
A21D 2/08UGR1
.by adding organic substances
A21D 2/10UGR2
. .Hydrocarbons
A21D 2/12UGR2
. .Halohydrocarbons
A21D 2/14UGR2
. .Organic oxygen compounds
A21D 2/16UGR3
. . .Fatty acid esters
A21D 2/18UGR3
. . .Carbohydrates
A21D 2/20UGR3
. . .Peroxides
A21D 2/22UGR3
. . .Ascorbic acid
A21D 2/24UGR2
. .Organic nitrogen compounds
A21D 2/26UGR3
. . .Proteins
A21D 2/28UGR2
. .Organic sulfur compounds
A21D 2/30UGR2
. .Organic phosphorus compounds
A21D 2/32UGR3
. . .Phosphatides
A21D 2/34UGR2
. .Animal material
A21D 2/36UGR2
. .Vegetable material
A21D 2/38UGR3
. . .Seed germs; Germinated cereals; Extracts thereof
A21D 2/40UGR1
.Apparatus for the chemical treatment of flour or dough
A21D 4/00HGRPreserving flour or dough before baking by storage in an inert atmosphere
A21D 6/00HGROther treatment of flour or dough before baking, e.g. cooling, irradiating, heating [2]
A21D 8/00HGRMethods for preparing dough or for baking (A21D 2/00 takes precedence)
A21D 8/02UGR1
.Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C)
A21D 8/04UGR2
. .treating dough with micro-organisms or enzymes
A21D 8/06UGR1
.Baking processes (bakers' ovens A21B)
A21D 8/08UGR1
.Prevention of sticking, e.g. to baking plates
A21D 8/10UGR2
. .using dusting powders
A21D 10/00HGRBatters, dough or mixtures before baking [2]
A21D 10/02UGR1
.Ready-for-oven doughs, e.g. packaged doughs [2]
A21D 10/04UGR1
.Batters [2]
A21D 13/00HGRFinished or partly finished bakery products
A21D 13/02UGR1
.Bread from whole meal or containing rough-ground grain or bran
A21D 13/04UGR1
.Bread from materials other than rye or wheat flour
A21D 13/06UGR1
.Bread with modified starch or protein content [2]
A21D 13/08UGR1
.Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G 3/00)
A21D 15/00HGRPreserving finished bakery products; Improving (refreshing A21D 17/00; packaging or wrapping bakery products B65B, e.g. B65B 23/10, B65B 25/16) [2]
A21D 15/02UGR1
.by cooling [2]
A21D 15/04UGR1
.by heat treatment [2]
A21D 15/06UGR1
.by irradiation [2]
A21D 15/08UGR1
.by coating [2]
A21D 17/00HGRRefreshing bakery products (improving A21D 15/00) [2]