SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

**Definition:** This place covers:

Apparatus and processes for shaping and working of foodstuff in general, not particular to any special kind of food. Processes are concerned with apparatus or process parameters (equipment to be used, configuration of said equipment, parameters such as pressure, temperature, duration of progress by equipment setup), rather than referring to products characteristics, such as recipes, ingredients etc.

**Glossary:** - Food: In addition to the commonly accepted foods or foodstuffs, the term in this subclass also extends to cover food ingredients, such as thickening agents (e.g. starch), flavouring agents, artificial sweeteners, food colouring agents, etc.