BAKE WARE

Brand Owner (click to sort) Address Description
BAKEWARE BEAUTY BAKERIE COSMETICS BRAND, INC. Suite 100 9920 Pacific Heights Blvd. San Diego CA 92121 BAKE WARE;Makeup brushes; cosmetic brushes; sponge applicator for applying makeup; sponges used for applying makeup; sponge holders; cosmetic storage kits comprising a palette empty of cosmetics used for color matching purposes and storage of customized cosmetic blends in a nonmetal storage container; cosmetic blending sponge kits comprising sponges for applying makeup and sponge cleanser; tools for skin care, namely, cosmetic brushes;
CCA CALIFORNIA CULINARY ACADEMY CALIFORNIA CULINARY ACADEMY 625 Polk Street San Francisco CA 94102 bake ware, namely muffin pans and French bread pans;CALIFORNIA;
EVERYTHING ELSE IS JUST A PAN Parr, Becky 2253 Gray Fox Court Ann Arbor MI 48103 Bake ware, baking dishes, cooking pans, glass pans, metal pans, pie pans, with measuring demarcations on the edges, and cutting knives that span the baking container, for producing pre-determined food portions;
GOLD IMPRESSIONS C. S. B. COMMODITIES, INC. ROOM 203 2174 HEWLETT AVENUE MERRICK NY 11566 Bake Ware;bakeware;
MEMBERS MARK WALMART APOLLO 702 SW 8th Street, MS 0215 Bentonville AR 72716 [ BAKE WARE, ] FRYING PANS, [ TEA KETTLES, ] POT LIDS, POTS AND SAUCEPANS;
PERFECT SLICE Parr, Becky 2253 Gray Fox Court Ann Arbor MI 48103 Bake ware, baking dishes, cooking pans, glass pans, metal pans, pie pans, with measuring demarcations on the edges, and cutting knives that span the baking container, for producing pre-determined food portions;
THE KOSHER COOK NATHAN'S COLLECTIONS INC. 101 West 7th Street Bayonne NJ 07002 bake ware; serving ware for serving food and drinks; dinnerware; beverage ware; dishware; ovenware; a full line of non-electric kitchen utensils; a full line of electric kitchen utensils; a full line of electric and non-electric kitchenware;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.