A21D   2/00  \	0	0	4B032	A21D   2/00	1204	٥ޤϺźúˤʴޤϤνʥ٥ΥХåϤޤϤκʪģˡΣ	Treatment of flour or dough by adding materials thereto before or during baking (batters, dough or mixtures before baking A21D10/00) [2, 8]
A21D   2/02  \	1	1	4B032	A21D   2/02	304	̵ʪźäˤ	by adding inorganic substances
A21D   2/04  \	2	2	4B032	A21D   2/04	23	ǡȯʪ㡥󡤲ʪ	Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides
A21D   2/06  \	2	2	4B032	A21D   2/06	5	Ը	Reducing agents
A21D   2/08  \	1	1	4B032	A21D   2/08	369	ͭʪźäˤ	by adding organic substances
A21D   2/10  \	2	2	4B032	A21D   2/10	79	ú	Hydrocarbons
A21D   2/12  \	2	2	4B032	A21D   2/12	2	ϥú	Halohydrocarbons
A21D   2/14  \	2	2	4B032	A21D   2/14	839	ͭǲʪ	Organic oxygen compounds
A21D   2/16  \	3	3	4B032	A21D   2/16	1352	ûƥ	Fatty acid esters
A21D   2/18  \	3	3	4B032	A21D   2/18	1569	ú岽ʪ	Carbohydrates
A21D   2/20  \	3	3	4B032	A21D   2/20	2	ʪ	Peroxides
A21D   2/22  \	3	3	4B032	A21D   2/22	156	ӥ	Ascorbic acid
A21D   2/24  \	2	2	4B032	A21D   2/24	178	ͭǲʪ	Organic nitrogen compounds
A21D   2/26  \	3	3	4B032	A21D   2/26	1057		Proteins
A21D   2/28  \	2	2	4B032	A21D   2/28	44	ͭβʪ	Organic sulfur compounds
A21D   2/30  \	2	2	4B032	A21D   2/30	24	ͭղʪ	Organic phosphorus compounds
A21D   2/32  \	3	3	4B032	A21D   2/32	107	ջ	Phosphatides
A21D   2/34  \	2	2	4B032	A21D   2/34	390	ưʪΤ	Animal material
A21D   2/36  \	2	2	4B032	A21D   2/36	1637	ʪΤ	Vegetable material
A21D   2/38  \	3	3	4B032	A21D   2/38	108	Ҥȯʪʪ	Seed germs; Germinated cereals; Extracts thereof
A21D   2/40  \	1	1	4B032	A21D   2/40	6	ʴޤϤβؽѤ	Apparatus for the chemical treatment of flour or dough
A21D   6/00  \	0	0	4B032	A21D   6/00	1139	٥ιʴޤϤΤ¾ν㡥ѡȼͤޤϲǮʥ٥ιʴޤϤ¸£ˡΣ	Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating (preservation of flour or dough before baking A23B 40/00)[2025.01]
A21D   8/00  \	0	0	4B032	A21D   8/00	1203	ϤλŹޤϥ٥󥰤ˡźúˤʴޤϤνģ	Methods for preparing or baking dough (treatment of flour or dough by adding materials A21D2/00)
A21D   8/02  \	1	1	4B032	A21D   8/02	910	ϤλŹˡ٥󥰤ΩϤν	Methods for preparing dough; Treating dough prior to baking
A21D   8/04  \	2	2	4B032	A21D   8/04	833	ʪޤϹǤˤϤν	treating dough with micro-organisms or enzymes
A21D   8/06  \	1	1	4B032	A21D   8/06	363	٥󥰲ù	Baking processes
A21D   8/08  \	1	1	4B032	A21D   8/08	58	Ǵɻߡ㡥ľؤ	Prevention of sticking, e.g. to baking plates
A21D   8/10  \	2	2	4B032	A21D   8/10	4	դ꤫ʴѤ	using dusting powders
A21D  10/00  \	0	0	4B032	A21D  10/00	789	٥ΥХåϤޤϤκʪΣ	Batters, dough or mixtures before baking [2]
A21D  10/02  \	1	1	4B032	A21D  10/02	287	Ƥޤˤ褦ˤϡ㡥ϡΣ	Ready-for-oven doughs, e.g. packaged doughs [2]
A21D  10/04  \	1	1	4B032	A21D  10/04	91	ХåΣ	Batters [2]
A21D  13/00  \	0	0	4B032	A21D  13/00	3615	ž夬ä뤤ʬŪ˻ž夬ä٥꡼ʡΣ	Finished or partly finished bakery products [2017.01]
A21D  13/02  \	1	1	4B032	A21D  13/02	92	γʴ줿ʡդޤޤϤԤγޤ	Bread from whole meal; Containing bran or rough-ground grain
A21D  13/04  \	1	1	4B032	A21D  13/04	192	饤ʴޤϾʴʳκĤ줿ʡΣ	Bread from materials other than rye or wheat flour [2017.01]
A21D  13/043  \	2	2	4B032	A21D  13/043	20	ԡ㡥åФޤϤФ줤硤ΤΡΣ	from tubers, e.g. manioc or potato [2017.01]
A21D  13/045  \	2	2	4B032	A21D  13/045	69	ƦʿʪΤΡΣ	from leguminous plants [2017.01]
A21D  13/047  \	2	2	4B032	A21D  13/047	213	饤ޤϾʳιࡤ㡥ơΤΡΣ	from cereals other than rye or wheat, e.g. rice [2017.01]
A21D  13/06  \	1	1	4B032	A21D  13/06	181	ܲĴʡ㡥ùʴͭΡΣ	Products with modified nutritive value, e.g. with starch content [2017.01]
A21D  13/062  \	2	2	4B032	A21D  13/062	45	̤ĴΡ̵ʡΣ	with modified sugar content; Sugar-free products [2017.01]
A21D  13/064  \	2	2	4B032	A21D  13/064	60	̤ĴΡΣ	with modified protein content [2017.01]
A21D  13/066  \	3	3	4B032	A21D  13/066	63	ƥե꡼ʡΣ	Gluten-free products [2017.01]
A21D  13/068  \	2	2	4B032	A21D  13/068	15	ô̤ĴΡ̵ʡΣ	with modified fat content; Fat-free products [2017.01]
A21D  13/10  \	1	1	4B032	A21D  13/10	1093	¿ز줿ʡΣ	Multi-layered products [2017.01]
A21D  13/11  \	2	2	4B032	A21D  13/11	247	ʾϤΡ㡥ޤϹ¤ۤʤΡΣ	made of two or more doughs, e.g. differing in composition, colour or structure [2017.01]
A21D  13/13  \	3	3	4B032	A21D  13/13	49	ƥ󥰤줿ΡΣ	with coatings [2017.01]
A21D  13/14  \	3	3	4B032	A21D  13/14	69	Ŷ줿ΡΣ	with fillings [2017.01]
A21D  13/16  \	2	2	4B032	A21D  13/16	771	¿ز줿ڡȥ꡼㡥ѥեڡȥ꡼ǥ˥åڡȥ꡼ޤؾϡΣ	Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough [2017.01]
A21D  13/17  \	3	3	4B032	A21D  13/17	58	ƥ󥰤줿ΡΣ	with coatings [2017.01]
A21D  13/19  \	3	3	4B032	A21D  13/19	130	Ŷ줿ΡΣ	with fillings [2017.01]
A21D  13/20  \	1	1	4B032	A21D  13/20	265	ʬŪޤϴ˥ƥ󥰤줿ʡ¿ز줿٥꡼ʤǥƥ󥰤ΤΣģģˡΣ	Partially or completely coated products(multi-layered bakery products with coatings A21D13/13, A21D13/17) [2017.01]
A21D  13/22  \	2	2	4B032	A21D  13/22	49	٥˥ƥ󥰤줿ΡΣ	coated before baking [2017.01]
A21D  13/24  \	2	2	4B032	A21D  13/24	65	٥󥰸˥ƥ󥰤줿ΡΣ	coated after baking [2017.01]
A21D  13/26  \	2	2	4B032	A21D  13/26	19	ƥ󥰤ʬΰܹԤɻߤΡΣ	the coating forming a barrier against migration [2017.01]
A21D  13/28  \	2	2	4B032	A21D  13/28	204	ƥ󥰤ħΤΡΣ	characterised by the coating composition [2017.01]
A21D  13/30  \	1	1	4B032	A21D  13/30	537	Ŷ줿Ŷޤϵͤʪ򤷤ʡ¿ز줿ʤǽŶʪΤΣģģˡΣ	Filled, to be filled or stuffed products(multi-layered products with fillings A21D13/14, A21D13/19) [2017.01]
A21D  13/31  \	2	2	4B032	A21D  13/31	149	٥˽Ŷ줿ΡΣ	filled before baking [2017.01]
A21D  13/32  \	2	2	4B032	A21D  13/32	178	٥󥰸˽Ŷ줿ޤϽŶΡ㡥ɥåΣ	filled or to be filled after baking, e.g. sandwiches [2017.01]
A21D  13/33  \	3	3	4B032	A21D  13/33	234	Ŀƴ㡥åפޤϥΣ	Edible containers, e.g. cups or cones [2017.01]
A21D  13/34  \	2	2	4B032	A21D  13/34	41	ŶʪʬΰܹԤɻߤΡΣ	the filling forming a barrier against migration [2017.01]
A21D  13/36  \	2	2	4B032	A21D  13/36	50	Ŷ줿ϡΣ	Filled wafers [2017.01]
A21D  13/37  \	2	2	4B032	A21D  13/37	21	вùʡʤϤӽŶʪƱвùˤʡΣ	Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling [2017.01]
A21D  13/38  \	2	2	4B032	A21D  13/38	57	ŶʪʪħΤΡΣ	characterised by the filling composition [2017.01]
A21D  13/40  \	1	1	4B032	A21D  13/40	4216	סޤϻѤħΤʡΣ	Products characterised by the type, form or use [2017.01]
A21D  13/41  \	2	2	4B032	A21D  13/41	325	ԥΣ	Pizzas [2017.01]
A21D  13/42  \	2	2	4B032	A21D  13/42	19	ȥƥΣ	Tortillas [2017.01]
A21D  13/43  \	2	2	4B032	A21D  13/43	121	եåȥ֥åɡ㡥ʥΣ	Flatbreads, e.g. naan [2017.01]
A21D  13/44  \	2	2	4B032	A21D  13/44	304	ѥ󥱡ޤϥ졼סΣ	Pancakes or crepes [2017.01]
A21D  13/45  \	2	2	4B032	A21D  13/45	132	ϡʽŶ줿ϡģˡΣ	Wafers(filled wafers A21D13/36) [2017.01]
A21D  13/46  \	2	2	4B032	A21D  13/46	28	ȥΣ	Croutons [2017.01]
A21D  13/47  \	2	2	4B032	A21D  13/47	661	줿ޤѤʡΣ	Decorated or decorative products [2017.01]
A21D  13/48  \	2	2	4B032	A21D  13/48	59	ѤΤۤɲŪǽͭʡ㡥ޤϿѴΣ	Products with an additional function other than for eating, e.g. toys or cutlery [2017.01]
A21D  13/50  \	1	1	4B032	A21D  13/50	45	ȯˢǲʡ㡥󥲡Σ	Solidified foamed products, e.g. meringues [2017.01]
A21D  13/60  \	1	1	4B032	A21D  13/60	694	Ȥʡ㡥ɡʥġΣ	Deep-fried products, e.g. doughnuts [2017.01]
A21D  13/80  \	1	1	4B032	A21D  13/80	3199	¾ʬवʤڡȥ꡼㡥ӥåȤޤϥåΣ	Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies [2017.01]
A21D  15/00  \	0	0	4B032	A21D  15/00	530	٥꡼ʤβɡʺģˡΣ	Improving finished bakery products  (refreshing bakery products A21D 17/00)[2025.01]
A21D  15/02  \	1	1	4B032	A21D  15/02	178	ѤˤΡΣ	by cooling[2025.01]
A21D  15/04  \	1	1	4B032	A21D  15/04	40	ǮˤΡΣ	by heat treatment[2025.01]
A21D  15/06  \	1	1	4B032	A21D  15/06	13	ȼͤˤΡΣ	by irradiation[2025.01]
A21D  15/08  \	1	1	4B032	A21D  15/08	178	ʤˤΡΣ	by coating[2025.01]
A21D  17/00  \	0	0	4B032	A21D  17/00	44	٥꡼ʤκΣ	Refreshing bakery products [2]
