|
This page displays all 「FI」 in main group A23L7/00. |
HB:Handbook | ||||
|
CC:Concordance | |||||
|
|
Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C) [2016.01] | HB | CC | 4B023 | |
|
|
.Cereal-derived products [2016.01] | HB | CC | 4B023 | |
|
|
Methods of cooking rice, e.g. frozen rice, enriched rice and alpha rice (washing rice, B02B) | HB | CC | 4B023 | |
|
|
Methods of cooking rice, e.g. rice gruel | HB | CC | 4B023 | |
|
|
.Methods of cooking unpolished rice | HB | CC | 4B023 | |
|
|
Rice cookers, e.g. devices for gelatinisation (steaming devices, A47J27/16) | HB | CC | 4B023 | |
|
|
Rice and methods of cooking, e.g. curry and rice, devices for dish-up and devices for loosening | HB | CC | 4B023 | |
|
|
Rice ball and Sushi, e.g. packing materials for rice ball | HB | CC | 4B023 | |
|
|
Devices for making rice balls and Sushi | HB | CC | 4B023 | |
|
|
Wheat, buckwheat and corn | HB | CC | 4B023 | |
|
|
Other grain-derived products and methods of processing | HB | CC | 4B023 | |
|
|
..Bran | HB | CC | 4B023 | |
|
|
..Rice cakes | HB | CC | 4B023 | |
|
|
..Fermentation of farinaceous cereal or cerealmaterial; Addition of enzymes or microorganisms [2016.01] | HB | CC | 4B023 | |
|
|
..Types of pasta, e.g. macaroni or noodles [2016.01] | HB | CC | 4B046 | |
|
|
Methods (additives and additive substances) | HB | CC | 4B046 | |
|
|
.Manufacturing and processing sheets of noodles and strings of noodles and drying noodles of specific shapes and noodles | HB | CC | 4B046 | |
|
|
.Raw boodles, boiled noodles; Steamed noodles, frozen noodles; preserving packed noodles; additives for preservation | HB | CC | 4B046 | |
|
|
.Wonton wrappers | HB | CC | 4B046 | |
|
|
.Macaroni: spaghetti | HB | CC | 4B046 | |
|
|
.Buckwheat, or the like | HB | CC | 4B046 | |
|
|
.Rice sticks; bean starch vermicelli; Agar noodles (noodles which include rice powder A23L7/109A) | HB | CC | 4B046 | |
|
|
Devices | HB | CC | 4B046 | |
|
|
.Devices for boiling noodles | HB | CC | 4B046 | |
|
|
Others | HB | CC | 4B046 | |
|
|
...Parboiled or instant pasta [2016.01] | HB | CC | 4B046 | |
|
|
..Flakes or other shapes of ready-to-eat type; Semifinished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L 7/143; cereal germ products A23L 7/152) [2016.01] | HB | CC | 4B025 | |
|
|
...Coated, filled, multilayered or hollow ready-to-eat cereals [2016.01] | HB | CC | 4B025 | |
|
|
...Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars [2016.01] | HB | CC | 4B025 | |
|
|
...Snacks or the like obtained by oil frying of a formed cereal dough [2016.01] | HB | CC | 4B025 | |
|
|
...Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals [2016.01] | HB | CC | 4B025 | |
|
|
....made from wholegrain or grain pieces without preparation of meal or dough [2016.01] | HB | CC | 4B025 | |
|
|
..Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products [2016.01] | HB | CC | 4B025 | |
|
|
...made from wholegrain or grain pieces without preparation of meal or dough [2016.01] | HB | CC | 4B025 | |
|
|
..Cereal germ products [2016.01] | HB | CC | 4B025 | |
|
|
..Farinaceous granules for dressing meat, fish or the like [2016.01] | HB | CC | 4B025 | |
|
|
..Puffed cereals, e.g. popcorn or puffed rice [2016.01] | HB | CC | 4B025 | |
|
|
...Preparation of puffed cereals involving preparation of meal or dough as an intermediate step [2016.01] | HB | CC | 4B025 | |
|
|
....by extrusion [2016.01] | HB | CC | 4B025 | |
|
|
...Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough [2016.01] | HB | CC | 4B025 | |
|
|
....by pressure release with or without heating [2016.01] | HB | CC | 4B025 | |
|
|
....by heating without using a pressure release device [2016.01] | HB | CC | 4B025 | |
|
|
.....Discontinuously-working apparatus [2016.01] | HB | CC | 4B025 | |
|
|
...After-treatment of puffed cereals, e.g. coating or salting [2016.01] | HB | CC | 4B025 | |
|
|
..Products in which the original granular shape is maintained, e.g. parboiled rice [2016.01] | HB | CC | 4B025 | |
|
|
.Malt products (preparation of malt for brewing C12C) [2016.01] | HB | CC | 4B025 | |
|
|
..Fermentation of cereal malt or of cereal by malting [2016.01] | HB | CC | 4B025 | |