Description
Class A21D : TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
Subclass 2/30: Treatment of flour or dough by adding materials thereto before or during baking (A21D 10/00 takes precedence) by adding organic substances Organic phosphorus compounds