F-Term-List

4B032 BAKERY PRODUCTS AND MANUFACTURING METHODS THEREFOR
A21D2/00 -17/00
A21D2/00-17/00 DB DB00
KIND OF PRODUCT
DB01 DB02 DB03 DB05 DB06 DB07 DB08 DB09 DB10
. Bread . . White bread . . French bread . Cakes . . Sponge cakes . . . Castella . . Cakes made with butter . . . Layer cakes or Baumkuchen . . Hotcakes i.e. pancakes or crepes
DB11 DB13 DB14 DB15 DB16 DB17 DB18 DB20
. . Waffles . Pies or pastries . . Puff pastries . . Danish pastries . . Croissants . . using folded dough . . using kneaded dough . Cream puff pastries
DB21 DB22 DB23 DB24 DB25 DB26 DB27 DB28 DB29 DB30
. Biscuits or cookies . . Soft biscuits or cookies . . Crackers . Doughnuts or fried bread . . Sausages in fried buns . Cone cups . Bean-jam-filled wafer skins . Wafers . Rice crackers or rice-cake cubes . Bread crumbs
DB31 DB32 DB33 DB35 DB36 DB37 DB38 DB40
. Croutons . Pizza . Okonomiyaki i.e. thin flat spicy pancakes with other ingredients or takoyaki i.e. griddle-cooked dumplings consisting of wheat flour diced octopus and other ingredients . Mixed or premixed products . Frozen dough . . having fluidity when frozen . Sheet-shaped dough . Others
DE DE00
FORM OR STRUCTURE OF FINISHED PRODUCT
DE01 DE02 DE04 DE05 DE06 DE07 DE10
. Hollow structures . . tubular . Multiple-layer structures . . Multiple-layer dough . . Combinations with different kinds of foods . roll-shaped . Other special forms or structures
DG DG00
CEREAL MATERIAL
DG01 DG02 DG03 DG04 DG05 DG07 DG08 DG09 DG10
. Barley . . Wheat . . . Wheat bran . . Barley . . Rye . Corn . Rice . . Rice bran . Adlay
DG14 DG15 DG17 DG18 DG20
. pregelatinised . Cereal germs . mixed with dough nonuniformly . mixed with fillings or toppings . Others
DK DK00
SECONDARY MATERIAL OR ADDITIVE EXCLUDING CEREAL
DK01 DK02 DK03 DK05 DK06 DK07 DK08 DK09 DK10
. Inorganic substances or inorganic compounds . . Baking powder . . Salt . Organic compounds . . Alcohol . . Carboxylic acids and esters thereof . . . Ascorbic acids . . . Fatty acid esters . . . . Glyceric fatty acid esters
DK11 DK12 DK13 DK14 DK15 DK16 DK17 DK18 DK19 DK20
. . Sugars and derivatives thereof . . . Monosaccharides disaccharides or sugar alcohols . . . . Sucrose fatty acid esters . . . Polysaccharides i.e. consisting of 6 or more monosaccharides . . . . Starch or processed starch . . . . Cellulose and derivatives thereof . . . . Gums . . Oils and fats . . Amino acids . . . Cysteine or cystine
DK21 DK22 DK23 DK24 DK25 DK26 DK29 DK30
. . Peptides or proteins . . . Gluten . . . Casein . . Vitamins . . Phosphorus compounds . . . Phospholipids . derived from plants . . Vegetables
DK31 DK32 DK33 DK34 DK35 DK36 DK38 DK39 DK40
. . Fruits . . Beans or nuts . . . Soybeans . . . Cacao beans . . Potatoes . . Hops . derived from animals . . Fish or fish products . . Meat or meat products
DK41 DK42 DK43 DK44 DK45 DK46 DK47 DK48 DK49
. . Milk or dairy products . . . Milk . . . . Non-fat milk . . . . Whey . . . Butter . . . Cheese . . Eggs or egg products . . . Egg yolks . . . Egg whites
DK51 DK53 DK54 DK55 DK56 DK57 DK58 DK59 DK60
. Enzymes . Microorganisms . . Yeast . . . Dried yeast . . . Compressed yeast . . . Encapsulated yeasts . . . Freeze-resistant yeast . . Lactic acid bacteria . . Chlorella
DK66 DK67 DK70
. mixed with dough nonuniformly . mixed with fillings or toppings . Others
DL DL00
FUNCTION OF ADDITIVE OR TREATING AGENT
DL01 DL02 DL03 DL04 DL05 DL06 DL07 DL08 DL09 DL10
. Puffing . Foaming stability . Emulsification . imparting sweetness . Colouring or flavouring . Improvement in flavouring . antiseptic . Ageing prevention . Oxidation . Restoration
DL11 DL12 DL13 DL20
. Yeast foods . Separating from moulds . Glazing . Others
DP DP00
TREATMENT PROCESS
DP01 DP02 DP03 DP04 DP05 DP06 DP08 DP09 DP10
. Pretreatment of cereals . . Heating . . Cooling or freezing . . Humidifying . . Drying . . Crushing or granulating . Mixing or kneading . . Supplying . . . Water supplying
DP11 DP12 DP13 DP14 DP15 DP16 DP17 DP18 DP19 DP20
. . . . Use of special water . . Stirring . . Kneading . . Gas blowing . . Control of mixing or kneading . . Intermediate methods . . Direct kneading methods i.e. straight methods . . . Shortcuts . . Liquid yeast methods i.e. water yeast methods . . Joint methods
DP21 DP23 DP24 DP25 DP26 DP27 DP28 DP29 DP30
. . Individual methods . Dough moulding . . Rolling . . Dividing or cutting . . making round . . Twisting . . Winding . . Stamping . . Filling of different kinds of food
DP31 DP33 DP34 DP36 DP37 DP38 DP40
. . Extrusion moulding . Fermentation or final fermentation . . High-frequency wave treatment . Dough preservation . . Dough freezing or refrigeration . . . Freezing or refrigeration after fermentation or final proof . Baking
DP41 DP42 DP43 DP44 DP45 DP46 DP47 DP48 DP49 DP50
. . Heating sources . . . Heater . . . Gas . . . High-frequency waves . . . Infra-red rays . . supplying steam . . oil being heating media . . Baking containers . . . Sealing . . Baking moulds
DP51 DP52 DP54 DP55 DP56 DP57 DP59 DP60
. . Sticking prevention . . Baking control . Surface treatment . . Toppings . . Patterning . . Glazing . Treatment after baking . . Cooling
DP61 DP62 DP63 DP64 DP65 DP66 DP67 DP68 DP70
. . . Prevention of shrinkage of products . . Drying . . Cutting . . Forming . . Crushing . . filling or sandwiching different kinds of food . . . Sandwich manufacturing . . . Hamburger manufacturing . Preservation of final products
DP71 DP72 DP73 DP74 DP75 DP78 DP80
. . Packaging . . Heating or warming . . Freezing or refrigeration . . Defrosting . . Spoilage prevention . related to fully automatic bread-making machines . Others
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