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)

Description

A21D covers the chemical and physical treatment of flour and dough before and during baking, including the addition of ingredients, additives, and processing aids that modify dough properties or improve final product quality. This subclass encompasses baking processes, heat treatment of doughs, and the manufacture of finished bakery products such as bread, cakes, pastries, and related items. It includes technologies for dough conditioning, fermentation control, and incorporation of functional ingredients, but excludes the design of baking equipment itself (covered in A21B) and flour milling operations (covered in A21D's parent class A21).

7 direct subcodes

Child Classifications

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A21D 10/00 Batters, dough or mixtures before baking
A21D 13/00 Finished or partly finished bakery products
A21D 15/00 Improving finished bakery products (refreshing bakery products A21D17/00)
A21D 17/00 Refreshing bakery products
A21D 2/00 Treatment of flour or dough by adding materials thereto before or during baking (batters, dough or mixtures before baking A21D10/00)
A21D 6/00 Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating (preservation of flour or dough before baking A23B40/00)
A21D 8/00 Methods for preparing or baking dough (treatment of flour or dough by adding materials A21D2/00)