(under the class definition) Processes involving the coating of foods which are dry to the touch, and do not contain animal flesh, by a base supplied constituent.
SEE OR SEARCH THIS CLASS, SUBCLASS:
489, for a process of removing juice from a fruit or vegetable by pressing wherein exuded juice covers the fruit or vegetable and wherein the disclosure is silent as to the formation of a tenacious coating on the food.
496+, for processes solely involving skin forming on a dough form.
