A21D2/00	7	Treatment of flour or dough by adding materials thereto before or during baking (batters, dough or mixtures before baking A21D10/00)<br><br><u>NOTE</u><br><br>In groups A21D2/02 - A21D2/40, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place.	A21D2/00	A21D2/00		246
A21D2/02	8	by adding inorganic substances	A21D2/02	A21D2/02		1748
A21D2/04	9	Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides	A21D2/04	A21D2/04		187
A21D2/06	9	Reducing agents	A21D2/06	A21D2/06		132
A21D2/08	8	by adding organic substances	A21D2/08	A21D2/08		542
A21D2/10	9	Hydrocarbons	A21D2/10	A21D2/10		55
A21D2/12	9	Halohydrocarbons	A21D2/12	A21D2/12		3
A21D2/14	9	Organic oxygen compounds	A21D2/14	A21D2/14		1026
A21D2/145	10	{Acids, anhydrides or salts thereof}	A21D2/14	A21D2/14		703
A21D2/16	10	Fatty acid esters	A21D2/16	A21D2/16		1794
A21D2/165	11	{Triglycerides}	A21D2/16	A21D2/16		1255
A21D2/18	10	Carbohydrates	A21D2/18	A21D2/18		1119
A21D2/181	11	{Sugars or sugar alcohols (honey A21D2/34)}	A21D2/18	A21D2/18		2972
A21D2/183	11	{Natural gums}	A21D2/18	A21D2/18		497
A21D2/185	11	{Biosynthetic gums}	A21D2/18	A21D2/18		75
A21D2/186	11	{Starches; Derivatives thereof}	A21D2/18	A21D2/18		1495
A21D2/188	11	{Cellulose; Derivatives thereof}	A21D2/18	A21D2/18		443
A21D2/20	10	Peroxides	A21D2/20	A21D2/20		65
A21D2/22	10	Ascorbic acid	A21D2/22	A21D2/22		435
A21D2/24	9	Organic nitrogen compounds	A21D2/24	A21D2/24		317
A21D2/245	10	{Amino acids, nucleic acids}	A21D2/24	A21D2/24		289
A21D2/26	10	Proteins	A21D2/26	A21D2/26		473
A21D2/261	11	{Animal proteins}	A21D2/26	A21D2/26		220
A21D2/262	12	{from eggs}	A21D2/26	A21D2/26		277
A21D2/263	12	{from dairy products}	A21D2/26	A21D2/26		648
A21D2/264	11	{Vegetable proteins}	A21D2/26	A21D2/26		183
A21D2/265	12	{from cereals, flour, bran}	A21D2/26	A21D2/26		574
A21D2/266	12	{from leguminous or other vegetable seeds; from press-cake or oil bearing seeds}	A21D2/26	A21D2/26		546
A21D2/267	11	{Microbial proteins}	A21D2/26	A21D2/26		166
A21D2/268	11	{Hydrolysates from proteins (hydrolysis of proteins A23J3/30)}	A21D2/26	A21D2/26		149
A21D2/28	9	Organic sulfur compounds	A21D2/28	A21D2/28		112
A21D2/30	9	Organic phosphorus compounds	A21D2/30	A21D2/30		70
A21D2/32	10	Phosphatides	A21D2/32	A21D2/32		283
A21D2/34	9	Animal material	A21D2/34	A21D2/34		3629
A21D2/36	9	Vegetable material	A21D2/36	A21D2/36		10049
A21D2/362	10	{Leguminous plants}	A21D2/36	A21D2/36		1689
A21D2/364	10	{Nuts, e.g. cocoa}	A21D2/36	A21D2/36		1470
A21D2/366	10	{Tubers, roots}	A21D2/36	A21D2/36		2533
A21D2/368	10	{Fermentation by-products, e.g. grapes, hops}	A21D2/36	A21D2/36		556
A21D2/38	10	Seed germs; Germinated cereals; Extracts thereof	A21D2/38	A21D2/38		766
A21D2/40	8	Apparatus for the chemical treatment of flour or dough	A21D2/40	A21D2/40		17
A21D6/00	7	Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating (preservation of flour or dough before baking A23B40/00)<br><br><u>WARNING</u><br>Group A21D6/00 is impacted by reclassification into groups A23B40/00 - A23B40/50. <br>Groups A21D6/00 and A23B40/00 - A23B40/50 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		486
A21D6/001	8	{Cooling}<br><br><u>WARNING</u><br>Group A21D6/001 is impacted by reclassification into group A23B40/10. <br>Groups A21D6/001 and A23B40/10 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		865
A21D6/003	8	{Heat treatment}<br><br><u>WARNING</u><br>Group A21D6/003 is impacted by reclassification into group A23B40/30. <br>Groups A21D6/003 and A23B40/30 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		423
A21D6/005	8	{Irradiation (irradiation of foodstuffs A23B2/50)}<br><br><u>WARNING</u><br>Group A21D6/005 is impacted by reclassification into group A23B40/50. <br>Groups A21D6/005 and A23B40/50 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		86
A21D6/006	8	{Agglomeration of flour}<br><br><u>WARNING</u><br>Group A21D6/006 is impacted by reclassification into group A23B40/00. <br>Groups A21D6/006 and A23B40/00 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		51
A21D6/008	8	{Freeze-drying}<br><br><u>WARNING</u><br>Group A21D6/008 is impacted by reclassification into group A23B40/00. <br>Groups A21D6/008 and A23B40/00 should be considered in order to perform a complete search.	A21D6/00	A21D6/00		56
A21D8/00	7	Methods for preparing or baking dough (treatment of flour or dough by adding materials A21D2/00)	A21D8/00	A21D8/00		188
A21D8/02	8	Methods for preparing dough; Treating dough prior to baking	A21D8/02	A21D8/02		1488
A21D8/025	9	{Treating dough with gases}	A21D8/02	A21D8/02		168
A21D8/04	9	treating dough with microorganisms or enzymes	A21D8/04	A21D8/04		807
A21D8/042	10	{with enzymes}	A21D8/04	A21D8/04		1424
A21D8/045	10	{with a leaven or a composition containing acidifying bacteria}	A21D8/04	A21D8/04		766
A21D8/047	10	{with yeasts}	A21D8/04	A21D8/04		1947
A21D8/06	8	Baking processes	A21D8/06	A21D8/06		2673
A21D8/08	8	Prevention of sticking, e.g. to baking plates	A21D8/08	A21D8/08		223
A21D8/10	9	using dusting powders	A21D8/10	A21D8/10		55
A21D10/00	7	Batters, dough or mixtures before baking	A21D10/00	A21D10/00		317
A21D10/002	8	{Dough mixes; Baking or bread improvers; Premixes}	A21D10/00	A21D10/00		727
A21D10/005	9	{Solid, dry or compact materials; Granules; Powders}	A21D10/00	A21D10/00		693
A21D10/007	9	{Liquids or pumpable materials}	A21D10/00	A21D10/00		92
A21D10/02	8	Ready-for-oven doughs	A21D10/02	A21D10/02		427
A21D10/025	9	{Packaged doughs (packaging bakery products B65B, B65D)}	A21D10/02	A21D10/02		313
A21D10/04	8	Batters	A21D10/04	A21D10/04		252
A21D10/045	9	{Packaged batters (packaging bakery products B65B, B65D)}	A21D10/04	A21D10/04		87
A21D13/00	7	Finished or partly finished bakery products	A21D13/00	A21D13/00		1152
A21D13/02	8	Products made from whole meal; Products containing bran or rough-ground grain	A21D13/02	A21D13/02		993
A21D13/04	8	Products made from materials other than rye or wheat flour	A21D13/04	A21D13/04		752
A21D13/043	9	from tubers, e.g. manioc or potato	A21D13/043	A21D13/043		403
A21D13/045	9	from leguminous plants	A21D13/045	A21D13/045		531
A21D13/047	9	from cereals other than rye or wheat, e.g. rice	A21D13/047	A21D13/047		1784
A21D13/06	8	Products with modified nutritive value, e.g. with modified starch content	A21D13/06	A21D13/06		4386
A21D13/062	9	with modified sugar content; Sugar-free products	A21D13/062	A21D13/062		1479
A21D13/064	9	with modified protein content	A21D13/064	A21D13/064		525
A21D13/066	10	Gluten-free products	A21D13/066	A21D13/066		582
A21D13/068	9	with modified fat content; Fat-free products	A21D13/068	A21D13/068		395
A21D13/10	8	Multi-layered products	A21D13/10	A21D13/10		217
A21D13/11	9	made of two or more doughs, e.g. differing in composition, colour or structure	A21D13/11	A21D13/11		140
A21D13/13	10	with coatings	A21D13/13	A21D13/13		57
A21D13/14	10	with fillings	A21D13/14	A21D13/14		113
A21D13/16	9	Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough	A21D13/16	A21D13/16		329
A21D13/17	10	with coatings	A21D13/17	A21D13/17		112
A21D13/19	10	with fillings	A21D13/19	A21D13/19		219
A21D13/20	8	Partially or completely coated products (multi-layered bakery products with coatings A21D13/13, A21D13/17)	A21D13/20	A21D13/20		120
A21D13/22	9	coated before baking	A21D13/22	A21D13/22		753
A21D13/24	9	coated after baking	A21D13/24	A21D13/24		821
A21D13/26	9	the coating forming a barrier against migration	A21D13/26	A21D13/26		120
A21D13/28	9	characterised by the coating composition	A21D13/28	A21D13/28		914
A21D13/30	8	Filled, to be filled or stuffed products (multi-layered products with fillings A21D13/14, A21D13/19)	A21D13/30	A21D13/30		241
A21D13/31	9	filled before baking	A21D13/31	A21D13/31		2117
A21D13/32	9	filled or to be filled after baking, e.g. sandwiches	A21D13/32	A21D13/32		1109
A21D13/33	10	Edible containers, e.g. cups or cones	A21D13/33	A21D13/33		288
A21D13/34	9	the filling forming a barrier against migration	A21D13/34	A21D13/34		89
A21D13/36	9	Filled wafers	A21D13/36	A21D13/36		210
A21D13/37	9	Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling	A21D13/37	A21D13/37		133
A21D13/38	9	characterised by the filling composition	A21D13/38	A21D13/38		2086
A21D13/40	8	Products characterised by the type, form or use	A21D13/40	A21D13/40		1173
A21D13/41	9	Pizzas	A21D13/41	A21D13/41		944
A21D13/42	9	Tortillas	A21D13/42	A21D13/42		296
A21D13/43	9	Flatbreads, e.g. naan	A21D13/43	A21D13/43		177
A21D13/44	9	Pancakes or cr&#234;pes	A21D13/44	A21D13/44		275
A21D13/45	9	Wafers (filled wafers A21D13/36)	A21D13/45	A21D13/45		198
A21D13/46	9	Croutons	A21D13/46	A21D13/46		68
A21D13/47	9	Decorated or decorative products	A21D13/47	A21D13/47		588
A21D13/48	9	Products with an additional function other than for eating, e.g. toys or cutlery	A21D13/48	A21D13/48		279
A21D13/50	8	Solidified foamed products, e.g. meringues	A21D13/50	A21D13/50		194
A21D13/60	8	Deep-fried products, e.g. doughnuts	A21D13/60	A21D13/60		899
A21D13/80	8	Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies	A21D13/80	A21D13/80		3062
A21D15/00	7	Improving finished {, partly finished or par-baked} bakery products (refreshing bakery products A21D17/00)<br><br><u>WARNING</u><br>Group A21D15/00 is impacted by reclassification into group A23B45/00. <br>Groups A21D15/00 and A23B45/00 should be considered in order to perform a complete search.	A21D15/00	A21D15/00		695
A21D15/02	8	by cooling {, e.g. refrigeration or freezing}<br><br><u>WARNING</u><br>Group A21D15/02 is impacted by reclassification into group A23B45/10. <br>Groups A21D15/02 and A23B45/10 should be considered in order to perform a complete search.	A21D15/02	A21D15/02		724
A21D15/04	8	by heat treatment<br><br><u>WARNING</u><br>Group A21D15/04 is impacted by reclassification into group A23B45/30. <br>Groups A21D15/04 and A23B45/30 should be considered in order to perform a complete search.	A21D15/04	A21D15/04		119
A21D15/06	8	by irradiation<br><br><u>WARNING</u><br>Group A21D15/06 is impacted by reclassification into group A23B45/50. <br>Groups A21D15/06 and A23B45/50 should be considered in order to perform a complete search.	A21D15/06	A21D15/06		51
A21D15/08	8	by coating<br><br><u>WARNING</u><br>Group A21D15/08 is impacted by reclassification into group A23B45/70. <br>Groups A21D15/08 and A23B45/70 should be considered in order to perform a complete search.	A21D15/08	A21D15/08		179
A21D17/00	7	Refreshing bakery products {or recycling bakery products}	A21D17/00	A21D17/00		30
A21D17/002	8	{Recycling, e.g. for use in baking or for animal consumption}	A21D17/00	A21D17/00		66
A21D17/004	8	{refreshing by thawing or heating}	A21D17/00	A21D17/00		28
A21D17/006	9	{with microwaves}	A21D17/00	A21D17/00		53
A21D17/008	8	{Refreshing by steam treatment}	A21D17/00	A21D17/00		23
