Japanese
close

FI (list display)

  • A21D13/00
    		•  Finished or partly finished bakery products [2017.01] HB CC 4B032
  • A21D13/02
    		•  .Bread from whole meal; Containing bran or rough-ground grain HB CC 4B032
  • A21D13/04
    		•  .Bread from materials other than rye or wheat flour [2017.01] HB CC 4B032
  • A21D13/043
    		•  ..from tubers, e.g. manioc or potato [2017.01] HB CC 4B032
  • A21D13/045
    		•  ..from leguminous plants [2017.01] HB CC 4B032
  • A21D13/047
    		•  ..from cereals other than rye or wheat, e.g. rice [2017.01] HB CC 4B032
  • A21D13/06
    		•  .Products with modified nutritive value, e.g. with starch content [2017.01] HB CC 4B032
  • A21D13/062
    		•  ..with modified sugar content; Sugar-free products [2017.01] HB CC 4B032
  • A21D13/064
    		•  ..with modified protein content [2017.01] HB CC 4B032
  • A21D13/066
    		•  ...Gluten-free products [2017.01] HB CC 4B032
  • A21D13/068
    		•  ..with modified fat content; Fat-free products [2017.01] HB CC 4B032
  • A21D13/10
    		•  .Multi-layered products [2017.01] HB CC 4B032
  • A21D13/11
    		•  ..made of two or more doughs, e.g. differing in composition, colour or structure [2017.01] HB CC 4B032
  • A21D13/13
    		•  ...with coatings [2017.01] HB CC 4B032
  • A21D13/14
    		•  ...with fillings [2017.01] HB CC 4B032
  • A21D13/16
    		•  ..Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough [2017.01] HB CC 4B032
  • A21D13/17
    		•  ...with coatings [2017.01] HB CC 4B032
  • A21D13/19
    		•  ...with fillings [2017.01] HB CC 4B032
  • A21D13/20
    		•  .Partially or completely coated products(multi-layered bakery products with coatings A21D13/13, A21D13/17) [2017.01] HB CC 4B032
  • A21D13/22
    		•  ..coated before baking [2017.01] HB CC 4B032
  • A21D13/24
    		•  ..coated after baking [2017.01] HB CC 4B032
  • A21D13/26
    		•  ..the coating forming a barrier against migration [2017.01] HB CC 4B032
  • A21D13/28
    		•  ..characterised by the coating composition [2017.01] HB CC 4B032
  • A21D13/30
    		•  .Filled, to be filled or stuffed products(multi-layered products with fillings A21D13/14, A21D13/19) [2017.01] HB CC 4B032
  • A21D13/31
    		•  ..filled before baking [2017.01] HB CC 4B032
  • A21D13/32
    		•  ..filled or to be filled after baking, e.g. sandwiches [2017.01] HB CC 4B032
  • A21D13/33
    		•  ...Edible containers, e.g. cups or cones [2017.01] HB CC 4B032
  • A21D13/34
    		•  ..the filling forming a barrier against migration [2017.01] HB CC 4B032
  • A21D13/36
    		•  ..Filled wafers [2017.01] HB CC 4B032
  • A21D13/37
    		•  ..Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling [2017.01] HB CC 4B032
  • A21D13/38
    		•  ..characterised by the filling composition [2017.01] HB CC 4B032
  • A21D13/40
    		•  .Products characterised by the type, form or use [2017.01] HB CC 4B032
  • A21D13/41
    		•  ..Pizzas [2017.01] HB CC 4B032
  • A21D13/42
    		•  ..Tortillas [2017.01] HB CC 4B032
  • A21D13/43
    		•  ..Flatbreads, e.g. naan [2017.01] HB CC 4B032
  • A21D13/44
    		•  ..Pancakes or crepes [2017.01] HB CC 4B032
  • A21D13/45
    		•  ..Wafers(filled wafers A21D13/36) [2017.01] HB CC 4B032
  • A21D13/46
    		•  ..Croutons [2017.01] HB CC 4B032
  • A21D13/47
    		•  ..Decorated or decorative products [2017.01] HB CC 4B032
  • A21D13/48
    		•  ..Products with an additional function other than for eating, e.g. toys or cutlery [2017.01] HB CC 4B032
  • A21D13/50
    		•  .Solidified foamed products, e.g. meringues [2017.01] HB CC 4B032
  • A21D13/60
    		•  .Deep-fried products, e.g. doughnuts [2017.01] HB CC 4B032
  • A21D13/80
    		•  .Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies [2017.01] HB CC 4B032
    TOP