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DIFF Class Not Allocatable
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.

Title

Titles differ between systems:

IPC: BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING

CPC: BAKING; EDIBLE DOUGHS

Full Title

Full titles differ between systems:

IPC:

BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING

CPC:

BAKING; EDIBLE DOUGHS

IPC and CPC are identically structured here. All 3 subcodes exist in both systems.

2 shared codes have differing titles between IPC and CPC.

Child Classifications

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Top Applicants

Top Applicants (IPC)

2013–2023, worldwide · Source: EPO PATSTAT

  1. KVASENKOV OLEG IVANOVICH RU 482
  2. JOYOUNG COMPANY 322
  3. HAAS FOOD EQUIPMENT AT 307
  4. GENERAL MILLS US 304
  5. ADEKA CORPORATION 207
  6. JIANGNAN UNIVERSITY 196
  7. NOVOZYMES DK 186
  8. INTERCONTINENTAL GREAT BRANDS (KRAFT FOODS) US 181
  9. NESTEC CH 177
  10. NESTLE CH 171

Top Applicants (CPC)

2013–2023, worldwide · Source: EPO PATSTAT

  1. GENERAL MILLS US 346
  2. HAAS FOOD EQUIPMENT AT 330
  3. NESTEC CH 235
  4. NESTLE CH 193
  5. NOVOZYMES DK 186
  6. CARGILL US 181
  7. PURATOS BE 181
  8. J-OIL MILLS JP 174
  9. INTERCONTINENTAL GREAT BRANDS (KRAFT FOODS) US 173
  10. JIANGNAN UNIVERSITY 169