BAKING; EDIBLE DOUGHS

Description

Class A21 encompasses baking processes, machinery for dough preparation and processing, and dough formulations used in bakery production. This includes ovens, mixers, kneading equipment, fermentation systems, and specialized apparatus for shaping, dividing, and handling dough in industrial and commercial settings. The class also covers compositions of dough, additives, and ingredients formulated to improve baking performance, texture, or shelf life. Related technologies for bread, pastry, cake production, and other baked goods fall within this classification, while finished consumer baked products themselves are classified elsewhere in food technology.