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A21D 2/00
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Treatment of flour or dough by adding materials thereto before or during baking |
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A21D 2/02
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Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances |
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A21D 2/04
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Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides |
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A21D 2/06
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Reducing agents |
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A21D 2/08
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Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances |
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A21D 2/10
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Hydrocarbons |
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A21D 2/12
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Halohydrocarbons |
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A21D 2/14
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Organic oxygen compounds |
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A21D 2/16
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Fatty acid esters |
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A21D 2/18
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Carbohydrates |
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A21D 2/20
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Peroxides |
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A21D 2/22
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Ascorbic acid |
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A21D 2/24
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Organic nitrogen compounds |
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A21D 2/26
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Proteins |
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A21D 2/28
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Organic sulfur compounds |
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A21D 2/30
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Organic phosphorus compounds |
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A21D 2/32
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Phosphatides |
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A21D 2/34
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Animal material |
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A21D 2/36
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Vegetable material |
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A21D 2/38
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Seed germs; Germinated cereals; Extracts thereof |
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A21D 2/40
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Apparatus for the chemical treatment of flour or dough |
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A21D 4/00
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Preserving flour or dough before baking by storage in an inert atmosphere |
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A21D 6/00
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Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating |
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A21D 8/00
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Methods for preparing or baking dough |
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A21D 8/02
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Methods for preparing dough; Treating dough prior to baking |
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A21D 8/04
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Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes |
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A21D 8/06
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Baking processes |
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A21D 8/08
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Prevention of sticking, e.g. to baking plates |
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A21D 8/10
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Prevention of sticking, e.g. to baking plates using dusting powders |
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A21D 10/00
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Batters, dough or mixtures before baking |
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A21D 10/02
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Ready-for-oven doughs, e.g. packaged doughs |
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A21D 10/04
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Batters |
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A21D 13/00
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Finished or partly finished bakery products |
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A21D 13/02
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Products made from whole meal; Products containing bran or rough-ground grain |
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A21D 13/04
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Products made from materials other than rye or wheat flour |
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A21D 13/06
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Products with modified nutritive value, e.g. with modified starch content |
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A21D 13/08
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Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G 3/00) |
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A21D 13/10
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Multi-layered products |
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A21D 13/11
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Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure |
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A21D 13/13
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Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings |
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A21D 13/14
|
Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings |
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A21D 13/16
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Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough |
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A21D 13/17
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Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings |
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A21D 13/19
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Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings |
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A21D 13/20
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Partially or completely coated products |
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A21D 13/22
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Partially or completely coated products coated before baking |
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A21D 13/24
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Partially or completely coated products coated after baking |
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A21D 13/26
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Partially or completely coated products the coating forming a barrier against migration |
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A21D 13/28
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Partially or completely coated products characterised by the coating composition |
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A21D 13/30
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Filled, to be filled or stuffed products |
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A21D 13/31
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Filled, to be filled or stuffed products filled before baking |
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A21D 13/32
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Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches |
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A21D 13/33
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Edible containers, e.g. cups or cones |
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A21D 13/34
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Filled, to be filled or stuffed products the filling forming a barrier against migration |
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A21D 13/36
|
Filled wafers |
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A21D 13/37
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Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling |
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A21D 13/38
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Filled, to be filled or stuffed products characterised by the filling composition |
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A21D 13/40
|
Products characterised by the type, form or use |
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A21D 13/41
|
Pizzas |
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A21D 13/42
|
Tortillas |
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A21D 13/43
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Flatbreads, e.g. naan |
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A21D 13/44
|
Pancakes or crêpes |
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A21D 13/45
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Wafers |
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A21D 13/46
|
Croutons |
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A21D 13/47
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Decorated or decorative products |
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A21D 13/48
|
Products with an additional function other than for eating, e.g. toys or cutlery |
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A21D 13/50
|
Solidified foamed products, e.g. meringues |
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A21D 13/60
|
Deep-fried products, e.g. doughnuts |
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A21D 13/062
|
Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products |
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A21D 13/064
|
Products with modified nutritive value, e.g. with modified starch content with modified protein content |
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A21D 13/066
|
Gluten-free products |
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A21D 13/068
|
Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products |
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A21D 13/80
|
Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies |
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A21D 15/00
|
Preserving finished bakery products; Improving |
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A21D 15/02
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Preserving finished bakery products; Improving by cooling |
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A21D 15/04
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Preserving finished bakery products; Improving by heat treatment |
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A21D 15/06
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Preserving finished bakery products; Improving by irradiation |
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A21D 15/08
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Preserving finished bakery products; Improving by coating |
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A21D 17/00
|
Refreshing bakery products |
