Class [29]
Meats and Processed Food Products
Egg white solids, Fat for greasing baking tins and baking trays; Egg products for food and preparations containing egg in solid or paste form for making pastries and confectionery; Milk products used in baking, Namely preparations containing milk protein in broken down or native form, including combined with other milk components; Oils and fats (including combined with emulsifying agents) being separating agents for use by bakeries and cake shops; Jellies; Jams; Semi-prepared goods for pastry and confectionery, made of edible fats, Dried milk; Powdered eggs; Processed nuts and/or almonds; Baking agents, namely gelatine, Pectin; Margarine, Fats and oils for baking.
Class [30]
Staple Food Products
Bread and pastry products; binding agents for food; Baking agents, namely yeast, Baking powder; Flavourings for food except ethereal oils; Bread; hot-cross buns; Semi-prepared goods for making baked goods with the use of emulsifiers and/or spices, pre-ferments and goods for filling, coating and decorating thereof; Preserved leaven preparations, preserved fillings, preserved baking preparations and preserved decorating preparations; Spice mixtures for making pastry and confectionery; Flour, Swelling flours, including those containing diastase; Baking mixtures and baking pre-mixtures for making baked goods, In particular bread and hot-cross buns; Baking preparations for making pastries and confectionery with a cereal product base, including combined with sugar, sugar substances (including dextrose, fructose, lactose), milk, milk products, fats, emulsifying agents, edible acids and minerals; Ferments for pastes; Dough acidifiers, Namely leaven, swelling flours, Leaven, Baking powder; Raising substances for baking, Sour dough starters, Namely yeast fungus, baking fungus, Baking powder, All of the aforesaid goods being additives for foodstuffs; Baking, filling, decorating, coating and glazing mixtures for baked goods and confectionery; Preparations for making pastries and basic mixtures; Yeast, yeast preparations; Yeast, being an additive for fat-containing mixtures for bread slices; Yeast, being an additive for soups; Starches and products made therefrom.
