BAKE WELL

Brand Owner (click to sort) Address Description
BAKEWELL Samsair, Chief 127-08 Liberty Avenue South Richmond Hill NY 11419 BAKE WELL;Restaurant services;
BAKEWELL Lin Qiuming Rm 9J Building 4Yujing Huacheng Garden Binhe Road Futian District Shenzhen Guangdong 518000 China BAKE WELL;Administrative processing of purchase orders within the framework of services provided by mail-order companies; Administrative processing of purchase orders; Advertising and publicity services; Auctioneering; Business management assistance; Import-export agency services; Invoicing; Organisation and conducting of product presentations; Pay per click advertising; Search engine optimization for sales promotion; Web site traffic optimisation; Advertising by mail order; Business consulting, inquiries or information; Compiling indexes of information for commercial or advertising purposes; On-line advertising on a computer network; Production of teleshopping programs; Providing business information via a website; Provision of an on-line marketplace for buyers and sellers of goods and services; Sales promotion for others;The wording Bakewell has no meaning in a foreign language.;
BAKEWELL Long Xi No. 11015, Gaohu Group, Gaoyan Village Zhangjiang Street, Taoyuan County Changde 415000 China BAKE WELL;Eyelash brushes;
 

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.