1
Emulsifying agents predominating and being for use in the preparation of baked food stuffs
29
Milk and milk products, including for bakeries; edible oils and fats; margarine; skimmed milk, dried milk, cream (dairy products) and products based on cream; imitation cream / cream substitutes for bakeries; dairy produce; cream cheese and cheese products; desserts; mousses; yoghurt; fat-containing mixtures and fat-based preparations for making bread, pastries, dough and products therefor; cooked meals and snacks; deep-frozen products; jams and preserves; dried and preserved fruits for bakery products and pastry; dried and preserved fruits, fruit pulp, fruit fillings, including frozen, for bakery products and pastry
30
Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour; cereal preparations; bread, biscuits, cookies, croissants, donuts, bagels and pies; powder- and paste preparations for manufacturing bread; bakery foodstuffs as far as included in this class, including flavoring, powders and mixtures for confectionery; covertures (glazing, fondant and decorations); decorations for cakes; powder for ices; bread improvers as far as not included in other classes, marzipan, almond products; flavoring products as far as not included in other classes; products for manufacturing cream; cream and paste for filling bread; savory fillings for bread-, confectionery- and pastry products; savoury fillings for bread, pastry and confectionery; ice for consumption; cocoa- and cocoa products for manufacturing bread-, confectionery- and pastry products; preserved meals and snacks; honey, molasses syrup; honey, treacle; yeast; baking powder; baking powder; salt; mustard; pepper, vinegar, sauces; spices; ice; maize products, including frozen maize; fruit sauces