1 Fruit acids, enzyme preparations of animal, vegetable and bacterial origin; emulsifying agents, emulsions, stabilisers and thickening agents of animal and vegetable origin, starch and starch preparations, namely swell-starch, dextrose, starch syrup, maltodextrins and torrefaction dextrins.
2 Colorants for foodstuffs, roasted malt, malt colorants, caramel; preparations for browning and glazing bread and pastries.
29 Separating agents (water-in-oil emulsions) for treating baking sheets, baking moulds, baking racks and continuous baking grids; oils and fats for baking, including margarine for greasing, dried fruit, including nut kernels and almonds, oilseeds and peanuts; egg products for food and preparations containing egg in solid, powdered or paste form for making pastries and confectionery; milk products for baking, namely preparations containing milk protein in broken down or natural form, including combined with other milk components.
30 Baking mixtures; raising agents for the manufacture of pastry products, gelling agents and binding agents for use in baking; crumbles and mocha coffee beans; emulsifying agents for industrial baking purposes; fillings for pastries, fillings of fruit, fat and cream for making pastry products, powdered and paste mixtures for making ices; glazes used for making pastry products; preparations for stiffening whipped cream; pastry, jelly, chocolate and sugar decorations; flavourings and essences in liquid, paste and powdered form for food, except essential essences and oils, icings, physically and chemically modified starch, semi-finished products for making pastry products, mainly consisting of preparations made from cereals and/or cereal flakes and/or raising agents and/or dough leavening substances and/or emulsifying agents and/or spices as well as products for filling, coating and decorating, preserved leaven, filling, baking and decorating mixtures, spice mixtures for making pastries and confectionery; flour, swell-starch flour, including such flours containing amylase; prepared flour 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; dough leavening substances, leaven, bacteria cultures; pastry and confectionery; baking, filling, decorating, coating and glazing mixtures for pastries and confectionery; preparations for making cake dough, short pastry dough and yeast dough, mixtures for Madeira cake, sponge mixtures, choux pastry, bread and basic mixtures; semi-finished products for making pastries and confectionery, mainly consisting of edible fat and/or sugar and/or cocoa and/or emulsifying agents and/or powdered milk and/or raising agents and/or preparations made from cereals and/or powdered eggs and/or sugar syrup and/or starch and/or syrup and/or honey, as well as with the possible addition of nuts and/or almonds and/or dried fruit and/or vegetables, including in dried form; uncooked mixtures, namely nougat, almond paste, artificial almond paste, persipan, truffle, cocoa and chocolate mixtures; desserts, namely custards, jelly desserts, fruit jellies, cream desserts as well as bases in liquid, paste or powdered form for making the aforesaid products, fruit preparations in liquid, paste or powdered form; sweet and savoury sauces as well as preparations in liquid, paste or powdered form for making sweet and savoury sauces; ready-to-bake pastry.
31 Malt preparations for baking, in particular malt flour, malt extract, roasted malt flour, including all the aforesaid baking preparations in mixtures and with inorganic substances added; including the aforesaid goods, where possible, preserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabetics.