Goods and Services (the trademark is registered for the following goods and services)
Class 1 : Substances for preserving foodstuffs, enzyme preparations of animal, plant and bacterial origin; emulsifying agents, emulsions, stabilisers and thickening agents of animal and plant origin; starch and starch preparations for human consumption, starch and starch products being foodstuffs, namely swell-starch, dextrose, starch syrup, maltodextrins and torrefaction dextrins; bacterial cultures.
Class 2 : Food dyes, roast malt, malt colorants, baking malt, caramel; preparations for browning and glazing pastries.
Class 29 : 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 natural 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.... More
Class 30 : Powdered cream, binding agents for foodstuffs, baking aids, pastes for tarts and biscuits, baking powder, flavourings for foodstuffs, including essential oils; foodstuffs (cereal products and raw cereal materials); 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 pastries 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; dough leavening substances, 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, vanilla 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.... More
Class 31 : Malt preparations for baking, in particular malt flour, malt extract, roast malt flour, including all the aforesaid baking preparations in mixtures and/or with inorganic substances added; fruit, lemon peel.