Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/10—Multi-layered products
  • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/02—Methods for preparing dough; Treating dough prior to baking
  • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
  • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Microbiology (AREA)
• Inorganic Chemistry (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Noodles (AREA)
• General Preparation And Processing Of Foods (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=43259688

Family Applications (1)

Country Status (8)

Families Citing this family (7)

Family Cites Families (11)

• 2010
  • 2010-11-19 MX MX2012005846A patent/MX2012005846A/es not_active Application Discontinuation
  • 2010-11-19 WO PCT/EP2010/067814 patent/WO2011064146A1/de not_active Ceased
  • 2010-11-19 PL PL10778668T patent/PL2503894T3/pl unknown
  • 2010-11-19 CN CN2010800535158A patent/CN102665424A/zh active Pending
  • 2010-11-19 EP EP10778668.3A patent/EP2503894B1/de active Active
  • 2010-11-19 ES ES10778668.3T patent/ES2623091T3/es active Active
  • 2010-11-19 US US13/511,528 patent/US20120263825A1/en not_active Abandoned
  • 2010-11-19 BR BR112012012653A patent/BR112012012653A2/pt not_active IP Right Cessation

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