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:
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
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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- A21B BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING (domestic baking equipment A47J37/00) heading IPC+CPC Available in IPC and CPC
- A21C MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH heading IPC+CPC Available in IPC and CPC
- 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) heading IPC+CPC Available in IPC and CPC