IPC-Stelle: A21D 15/00 [Version 2017.01]

SymbolTypTitel
ASKHUMAN 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) [1, 2, 2006.01]
A21D 2/02UGR1
.by adding inorganic substances [1, 2006.01]
A21D 2/04UGR2
. .Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides [1, 2006.01]
A21D 2/06UGR2
. .Reducing agents [1, 2006.01]
A21D 2/08UGR1
.by adding organic substances [1, 2006.01]
A21D 2/10UGR2
. .Hydrocarbons [1, 2006.01]
A21D 2/12UGR2
. .Halohydrocarbons [1, 2006.01]
A21D 2/14UGR2
. .Organic oxygen compounds [1, 2006.01]
A21D 2/16UGR3
. . .Fatty acid esters [1, 2006.01]
A21D 2/18UGR3
. . .Carbohydrates [1, 2006.01]
A21D 2/20UGR3
. . .Peroxides [1, 2006.01]
A21D 2/22UGR3
. . .Ascorbic acid [1, 2006.01]
A21D 2/24UGR2
. .Organic nitrogen compounds [1, 2006.01]
A21D 2/26UGR3
. . .Proteins [1, 2006.01]
A21D 2/28UGR2
. .Organic sulfur compounds [1, 2006.01]
A21D 2/30UGR2
. .Organic phosphorus compounds [1, 2006.01]
A21D 2/32UGR3
. . .Phosphatides [1, 2006.01]
A21D 2/34UGR2
. .Animal material [1, 2006.01]
A21D 2/36UGR2
. .Vegetable material [1, 2006.01]
A21D 2/38UGR3
. . .Seed germs; Germinated cereals; Extracts thereof [1, 2006.01]
A21D 2/40UGR1
.Apparatus for the chemical treatment of flour or dough [1, 2006.01]
A21D 4/00HGRPreserving flour or dough before baking by storage in an inert atmosphere [1, 2006.01]
A21D 6/00HGROther treatment of flour or dough before baking, e.g. cooling, irradiating, heating [1, 2, 2006.01]
A21D 8/00HGRMethods for preparing dough or for baking (A21D 2/00 takes precedence) [1, 2006.01]
A21D 8/02UGR1
.Methods for preparing dough; Treating dough prior to baking (machines or equipment for making or processing dough A21C) [1, 2006.01]
A21D 8/04UGR2
. .treating dough with microorganisms or enzymes [1, 2006.01]
A21D 8/06UGR1
.Baking processes (bakers' ovens A21B) [1, 2006.01]
A21D 8/08UGR1
.Prevention of sticking, e.g. to baking plates [1, 2006.01]
A21D 8/10UGR2
. .using dusting powders [1, 2006.01]
A21D 10/00HGRBatters, dough or mixtures before baking [2, 2006.01]
A21D 10/02UGR1
.Ready-for-oven doughs, e.g. packaged doughs [2, 2006.01]
A21D 10/04UGR1
.Batters [2, 2006.01]
A21D 13/00HGRFinished or partly finished bakery products [1, 2006.01, 2017.01]
A21D 13/02UGR1
.Products made from whole meal; Products containing bran or rough-ground grain [1, 2006.01]
A21D 13/04UGR1
.Products made from materials other than rye or wheat flour [1, 2006.01, 2017.01]
A21D 13/043UGR2
. .from tubers, e.g. manioc or potato [2017.01]
A21D 13/045UGR2
. .from leguminous plants [2017.01]
A21D 13/047UGR2
. .from cereals other than rye or wheat, e.g. rice [2017.01]
A21D 13/06UGR1
.Products with modified nutritive value, e.g. with modified starch content [1, 2, 2006.01, 2017.01]
A21D 13/062UGR2
. .with modified sugar content; Sugar-free products [2017.01]
A21D 13/064UGR2
. .with modified protein content [2017.01]
A21D 13/066UGR3
. . .Gluten-free products [2017.01]
A21D 13/068UGR2
. .with modified fat content; Fat-free products [2017.01]
A21D 13/08GEL(transferred to A21D 13/10-A21D 13/80)
A21D 13/10UGR1
.Multi-layered products [2017.01]
A21D 13/11UGR2
. .made of two or more doughs, e.g. differing in composition, colour or structure [2017.01]
A21D 13/13UGR3
. . .with coatings [2017.01]
A21D 13/14UGR3
. . .with fillings [2017.01]
A21D 13/16UGR2
. .Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough [2017.01]
A21D 13/17UGR3
. . .with coatings [2017.01]
A21D 13/19UGR3
. . .with fillings [2017.01]
A21D 13/20UGR1
.Partially or completely coated products (multi-layered bakery products with coatings A21D 13/13, A21D 13/17) [2017.01]
A21D 13/22UGR2
. .coated before baking [2017.01]
A21D 13/24UGR2
. .coated after baking [2017.01]
A21D 13/26UGR2
. .the coating forming a barrier against migration [2017.01]
A21D 13/28UGR2
. .characterised by the coating composition [2017.01]
A21D 13/30UGR1
.Filled, to be filled or stuffed products (multi-layered products with fillings A21D 13/14, A21D 13/19) [2017.01]
A21D 13/31UGR2
. .filled before baking [2017.01]
A21D 13/32UGR2
. .filled or to be filled after baking, e.g. sandwiches [2017.01]
A21D 13/33UGR3
. . .Edible containers, e.g. cups or cones [2017.01]
A21D 13/34UGR2
. .the filling forming a barrier against migration [2017.01]
A21D 13/36UGR2
. .Filled wafers [2017.01]
A21D 13/37UGR2
. .Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling [2017.01]
A21D 13/38UGR2
. .characterised by the filling composition [2017.01]
A21D 13/40UGR1
.Products characterised by the type, form or use [2017.01]
A21D 13/41UGR2
. .Pizzas [2017.01]
A21D 13/42UGR2
. .Tortillas [2017.01]
A21D 13/43UGR2
. .Flatbreads, e.g. naan [2017.01]
A21D 13/44UGR2
. .Pancakes or crêpes [2017.01]
A21D 13/45UGR2
. .Wafers (filled wafers A21D 13/36) [2017.01]
A21D 13/46UGR2
. .Croutons [2017.01]
A21D 13/47UGR2
. .Decorated or decorative products [2017.01]
A21D 13/48UGR2
. .Products with an additional function other than for eating, e.g. toys or cutlery [2017.01]
A21D 13/50UGR1
.Solidified foamed products, e.g. meringues [2017.01]
A21D 13/60UGR1
.Deep-fried products, e.g. doughnuts [2017.01]
A21D 13/80UGR1
.Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies [2017.01]
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) [1, 2, 2006.01]
A21D 15/02UGR1
.by cooling [2, 2006.01]
A21D 15/04UGR1
.by heat treatment [2, 2006.01]
A21D 15/06UGR1
.by irradiation [2, 2006.01]
A21D 15/08UGR1
.by coating [2, 2006.01]
A21D 17/00HGRRefreshing bakery products (improving A21D 15/00) [2, 2006.01]