A21D13/00 - CPC Classification Index

ClassID:

2920 ⎘

A21D13/00 - CPC Classification

Classification description:

Finished or partly finished bakery products

Sub-classes:

A21D13/0003 » {Partially or completely coated bakery products } 3
A21D13/0019 » {Filled or stuffed bakery products } 7
A21D13/0045 » {Multi-layered bakery products} 3
A21D13/0067 » {Special bakery products} 18
A21D13/0093 » {Solidified foamed products, e.g. meringues} 4
A21D13/0096 » {Fat fried bakery products, e.g. doughnuts, spring rolls} 12
A21D13/02 » Bakery products from whole meal or containing rough-ground grain or bran 148
A21D13/04 » Bread from materials other than rye or wheat flour {e.g. rice flour} 163
A21D13/06 » Bread with modified starch or protein content, {with modified nutritive value} 122
A21D13/08 » Pastry, e.g. cake, biscuits, {cookies} 64

Recent Application in this class:

20240423222

2024-12-26

FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME

20240099345

2024-03-28

Food Compounds Infused Consumables

20240051727

2024-02-15

Modular Meal System and Method of Making a Modular Meal System

20240051726

2024-02-15

Modular Meal System and Method of Making a Modular Meal System

20230189826

2023-06-22

Method For Manufacturing A Food Product, A Food Product Produced By A Food Product Manufacturing System, And Food Product Manufacturing System

20230105769

2023-04-06

GALACTOMANNAN DECOMPOSITION PRODUCT

20230044237

2023-02-09

GEL-COMPRISING CARTRIDGE FOR THE PREPARATION OF CONFECTIONERY

20220330589

2022-10-20

A COMPOSITION SUITABLE FOR THE REPLACEMENT OF GLUCOSE-SYRUP

20220119184

2022-04-21

Modular Meal System and Method of Making a Modular Meal System

#10

20220039406

2022-02-10

Frozen dough product and method for making the same

#11

20210244037

2021-08-12

Scored pretzel bite apparatus and method

#12

20190307135

2019-10-10

Scored pretzel bite apparatus and method

#13

20190208795

2019-07-11

Bakery composition

#14

20190116808

2019-04-25

CANNABINOID DELIVERY VIA CONSUMABLE FOODSTUFFS

#15

20190059428

2019-02-28

Sweetener having increased acid resistance of oligosaccharides, food containing same, and method for increasing acid resistance of oligosaccharides

#16

20180242611

2018-08-30

Gel-comprising cartridge for the preparation of confectionery

#17

20180220661

2018-08-09

Tapioca tortilla and method of making

#18

20180103650

2018-04-19

METHOD FOR PREPARING A DOUGH

#19

20170360052

2017-12-21

Natural lactic acid bacteria isolated from Korean traditional Nuruk to be used for bakery

#20

20170339965

2017-11-30

ASYMMETRICALLY PATTERNED BAKED BREAD FOOD

#21

20170332648

2017-11-23

Natural lactic acid bacteria isolated from korean traditional nuruk to be used for bakery

#22

20170265503

2017-09-21

Food Products Prepared with Soluble Whole Grain Oat Flour

#23

20170223971

2017-08-10

Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery

#24

20170172159

2017-06-22

Method for manufacturing a food product, a food product produced by a food product manufacturing system, and food product manufacturing system

#25

20170142982

2017-05-25

Frozen dough product and method for making the same

#26

20170119022

2017-05-04

Method for inducing satiety

#27

20170006910

2017-01-12

Methods of incorporating micropellets of fine particle nutrients into snack food products

#28

20170006879

2017-01-12

Micropellets of fine particle nutrients in snack food products

#29

20140348981

2014-11-27

FOOD PRODUCTS WITH YOGURT WHEY

#30

20140193563

2014-07-10

Food products prepared with soluble whole grain oat flour

#31

20140134314

2014-05-15

Dough rolling method and product

#32

20140065262

2014-03-06

METHOD FOR PARTIAL DEGRADATION OF GLUTEN

#33

20140050821

2014-02-20

STRIPED FLATBREAD FOOD PRODUCT AND METHODS OF PREPARATION

#34

20130323355

2013-12-05

COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR

#35

20130273219

2013-10-17

Micropellets of fine particle nutrients and methods of incorporating same into snack food products

#36

20130273209

2013-10-17

Bi-Colored Random Collets and Methods for Making Same

#37

20130089650

2013-04-11

Method of Precooking the Surface of Food Products with a View to Marking Them or Hardening Them

#38

20120189743

2012-07-26

System And Method For Preparing Naan Bread

#39

20110217434

2011-09-08

Pizza Press And Method Of Making A Pizza

#40

20110151052

2011-06-23

System and method for preparing naan bread

#41

20110117245

2011-05-19

DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES

#42

20110020492

2011-01-27

System and method for preparing naan bread

#43

20070172567

2007-07-26

Anti-staling composition and bakery products comprising this composition

#44

20070020359

2007-01-25

DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES