A21 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.
Filing statistics
CPC A21 recorded 48,334 patent applications worldwide between 2013 and 2023, summed across its 3 subclasses. Annual filings declined from 3,296 in 2013 to 2,775 in 2023 (-16%), peaking at 5,983 applications in 2017. The most active applicants in class A21 are GENERAL MILLS (346 applications), HAAS FOOD EQUIPMENT (330 applications) and NESTEC (235 applications).
Source: EPO PATSTAT, worldwide filings
3 direct subcodes
Child Classifications
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- A21B BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING (domestic baking equipment A47J37/00)
- A21C MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21D TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
Top Applicants
Top 10 applicants by patent filings, 2013–2023, worldwide · Source: EPO PATSTAT
- GENERAL MILLS US 346
- HAAS FOOD EQUIPMENT AT 330
- NESTEC CH 235
- NESTLE CH 193
- NOVOZYMES DK 186
- CARGILL US 181
- PURATOS BE 181
- J-OIL MILLS JP 174
- INTERCONTINENTAL GREAT BRANDS (KRAFT FOODS) US 173
- JIANGNAN UNIVERSITY 169