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Id Eng Name
A21C0011020000Embossing machines Batafsil
A21C0011040000with cutting and embossing rollers or drums Batafsil
A21C0011060000handling regularly pre-shaped sheets of dough Batafsil
A21C0011080000with engraved moulds, e.g. rotary machines with die rolls Batafsil
A21C0011100000combined with cutting apparatus Batafsil
A21C0011120000Apparatus for slotting, slitting or perforating the surface of pieces of dough Batafsil
A21C0011140000for star-like stamping Batafsil
A21C0011160000Extruding machines Batafsil
A21C0011180000with pistons Batafsil
A21C0011200000with worms Batafsil
A21C0011220000Apparatus with rollers and cutting discs or blades for shaping noodles Batafsil
A21C0011240000Apparatus for cutting out noodles from a sheet or ribbon of dough by an engaging pair of grooved rollers Batafsil
A21C0013000000Provers, i.e. apparatus permitting dough to rise Batafsil
A21C0013020000with endless conveyors Batafsil
A21C0014000000Machines or equipment for making or processing dough, not provided for in other groups of this subclass Batafsil
A21C0015000000Apparatus for handling baked articles Batafsil
A21C0015020000Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets Batafsil
A21C0015040000Cutting or slicing machines or devices specially adapted for baked articles other than bread (for cutting or slicing bread B26B, B26D) Batafsil
A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF Batafsil
A21D0002000000Treatment of flour or dough by adding materials thereto before or during baking (batters, dough or mixtures before baking A21D0010000000) Batafsil
A21D0002020000by adding inorganic substances Batafsil
A21D0002040000Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides Batafsil
A21D0002060000Reducing agents Batafsil
A21D0002080000by adding organic substances Batafsil
A21D0002100000Hydrocarbons Batafsil
A21D0002120000Halohydrocarbons Batafsil
A21D0002140000Organic oxygen compounds Batafsil
A21D0002160000Fatty acid esters Batafsil
A21D0002180000Carbohydrates Batafsil
A21D0002200000Peroxides Batafsil
A21D0002220000Ascorbic acid Batafsil
A21D0002240000Organic nitrogen compounds Batafsil
A21D0002260000Proteins Batafsil
A21D0002280000Organic sulfur compounds Batafsil
A21D0002300000Organic phosphorus compounds Batafsil
A21D0002320000Phosphatides Batafsil
A21D0002340000Animal material Batafsil
A21D0002360000Vegetable material Batafsil
A21D0002380000Seed germs; Germinated cereals; Extracts thereof Batafsil
A21D0002400000Apparatus for the chemical treatment of flour or dough Batafsil
A21D0004000000Preserving flour or dough before baking by storage in an inert atmosphere Batafsil
A21D0006000000Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating Batafsil
A21D0008000000Methods for preparing or baking dough (treatment of flour or dough by adding materials A21D0002000000) Batafsil
A21D0008020000Methods for preparing dough; Treating dough prior to baking Batafsil
A21D0008040000treating dough with microorganisms or enzymes Batafsil
A21D0008060000Baking processes Batafsil
A21D0008080000Prevention of sticking, e.g. to baking plates Batafsil
A21D0008100000using dusting powders Batafsil
A21D0010000000Batters, dough or mixtures before baking Batafsil
A21D0010020000Ready-for-oven doughs, e.g. packaged doughs Batafsil

Yangilangan: 23.12.2021