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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 |