MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH

Introduced: September 1968

Classification Context

Section:: HUMAN NECESSITIES
Class:: BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
Subclass:: MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH

Description

A21C covers machinery and equipment designed for the mechanical processing of dough materials and the handling of finished baked products derived from dough. This includes mixers, kneaders, dividers, shapers, proofing equipment, and conveying systems used in commercial and industrial bakery operations. The classification encompasses both the primary transformation of raw ingredients into dough and the post-baking handling, movement, and processing of bread, pastries, and similar baked goods. Related dough formulations and chemical aspects are covered separately under other A21 subclasses.

Related Keywords

BATCHING doughKNEADING of doughMOULD(S) for cakesmaking PASTRY(IES)making PIE(S)SHAPING doughWORKING dough

9 direct subcodes

Child Classifications

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A21C 1/00 Mixing or kneading machines for the preparation of dough
A21C 11/00 Other machines for forming the dough into its final shape before cooking or baking
A21C 13/00 Provers, i.e. apparatus permitting dough to rise
A21C 14/00 Machines or equipment for making or processing dough, not provided for in other groups of this subclass
A21C 15/00 Apparatus for handling baked articles
A21C 3/00 Machines or apparatus for shaping batches of dough before subdivision
A21C 5/00 Dough-dividing machines
A21C 7/00 Machines which homogenise the subdivided dough by working other than by kneading
A21C 9/00 Other apparatus for handling dough or dough pieces