Class [1]
Chemical Products
Substances for preserving foodstuffs, enzyme preparations of animal, plant and bacterial origin for industrial use; emulsifying agents, emulsions, stabilisers and thickening agents of animal and plant origin; bacterial cultures.
Class [2]
Paint Products
Food dyes, roast malt, malt colorants, baking malt, caramel; preparations for browning and glazing pastries; paints, varnishes, lacquers; colorants.
Class [29]
Meats and Processed Food Products
Powdered egg whites, 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 for 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.
Class [30]
Staple Food Products
Powdered cream, binding agents for foodstuffs, baking aids, pastes for tarts and biscuits, baking powder, flavourings for foodstuffs, including essential oils; foodstuffs, namely cereal products; semi-finished products for making pastries, consisting mainly of cereal preparations and/or chips (cereal products) and/or leavening preparations for baking and/or leavening preparations for dough and/or emulsifying agents and/or spices, and preparations for filling, coating and decoration thereof; preserved leaven preparations, preserved fillings, preserved baking preparations and preserved decorating preparations; spice mixtures for making pastry and confectionery; flour, swell-starch flour, including such flours containing amylase; baking mixtures and semi-prepared flour mixtures for baking; 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, leavening preparations for dough, leaven, baking powder; bacterial cultures, pastry and confectionery; baking, filling, decorating, coating and glazing mixtures for pastries and confectionery; preparations for making pastries and basic mixtures; semi-finished products for pastries and confectionery, made from edible fats, sugar, cocoa, emulsifying agents, powdered milk; powdered egg, sugar syrup, starch syrup and/or honey, and preparations made from nuts and/or almonds, yeast and yeast preparations; chocolate goods and sweets, chocolate, vanillin sugar; vanilla, auxiliary preparations for making tarts, setting preparations for tart fillings, preparations for baking cakes and tarts, in particular glaze, preparations for stiffening tart bases; cream for cakes in the form of liquids or pastes; powdered cream for tarts; starch and starch products; starch and starch preparations for human consumption, starch and starch products being foodstuffs, namely swell-starch, dextrose, starch syrup, maltodextrins and torrefaction dextrins; substitutes for egg coatings for browning and glazing pastries.
Class [31]
Natural Agricultural Products
Malt preparations for baking, in particular malt flour, malt extract, roast malt flour, including all the aforesaid baking preparations in mixtures and/or with added inorganic substances added; fruit, lemon peel; animal feeds; cereal raw materials.
