A21D2/08 - CPC Classification Index

ClassID:

2858 ⎘

A21D2/08 - CPC Classification

Classification description:

Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances

Sub-classes:

A21D2/10 » Hydrocarbons 11
A21D2/12 » Halohydrocarbons 0
A21D2/14 » Organic oxygen compounds 104
A21D2/24 » Organic nitrogen compounds 10
A21D2/28 » Organic sulfur compounds 8
A21D2/30 » Organic phosphorus compounds 5
A21D2/34 » Animal material 47
A21D2/36 » Vegetable material 349

Recent Application in this class:

20250098718

2025-03-27

POWDERED COMPOSITION

20220079181

2022-03-17

METHOD FOR PRODUCING FLAVOR OIL HAVING BURNT CHEESE FLAVOR

20210186038

2021-06-24

A METHOD OF STRAIN DEVELOPMENT

20200260743

2020-08-20

Dough-Based Food Product and Method of Preparing

20200102548

2020-04-02

Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor

20180305646

2018-10-25

Fermentation

20170360051

2017-12-21

LOW-FAT FRIED PRODUCT AND METHOD FOR PRODUCING SAME

20170321201

2017-11-09

Methods for selectively activating a thermostable hydrolase

20170266230

2017-09-21

COMPOSITION AND USE OF MACRO-MINERALS TO LOWER POSTPRANDIAL GLYCEMIC RESPONSE AND REDUCE BODY WEIGHT

#10

20170258097

2017-09-14

Frozen bread dough improver

#11

20170238561

2017-08-24

REDUCED SODIUM BAKERY PRODUCT

#12

20170238559

2017-08-24

POWDER COMPOSITION FOR PREPARING FLOUR PASTE

#13

20150110921

2015-04-23

USE OF A DRIED STARCH BASED FLOUR

#14

20140271992

2014-09-18

Heat-Treated Flour

#15

20140205737

2014-07-24

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

#16

20130344193

2013-12-26

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

#17

20120121734

2012-05-17

COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF

#18

20110195130

2011-08-11

EDIBLE COMPOSITIONS

#19

20110189348

2011-08-04

COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF

#20

20110135790

2011-06-09

Liquid Bread Improver, The Use And The Process For Producing Thereof

#21

20100298261

2010-11-25

Edible compositions for lowering cholesterol

#22

20100285174

2010-11-11

Focaccia bread and recipe

#23

20100233102

2010-09-16

Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness

#24

20090155432

2009-06-18

Calcium-enriched food product

#25

20080286430

2008-11-20

Antioxidant for fats, oils and food

#26

20080249185

2008-10-09

Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy

#27

20070298081

2007-12-27

Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy

#28

20070160714

2007-07-12

Calcium-enriched food product

#29

20070160713

2007-07-12

Calcium-enriched food product

#30

20070065470

2007-03-22

Oleaginous composition containing a flowable active ingredient

#31

20070059341

2007-03-15

Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy

#32

20060051478

2006-03-09

Antioxidant for fats,oils and food

#33

20050031763

2005-02-10

Liquid bread improver, the use and the process for producing thereof

#34

17954240

2023-08-08

Systems and methods for processing seaweed