BAKING PREPARATIONS

Brand Owner Address Description
OVENPRO GLANBIA NUTRITIONALS LIMITED Glanbia House Kilkenny R95E866 Ireland Baking preparations, namely, flour and substitute flours in the nature of nut flour, potato flour, bean flour, tapioca flour, rice flour, yam flour, grain flour, oat flour, and soya flour; flour and flour products in the nature of nut flour, soya flour, oat flour, and vegetable flour in the nature of potato flour, bean flour, tapioca flour, rice flour, and yam flour; flour substitutes, namely, nut flours, soya flours, grain flours, oat flours, and vegetable flours in the nature of potato flours, bean flours, tapioca flours, rice flours, and yam flours;OVEN PRO;Protein for the food industry; protein for use in the manufacture of baked goods; protein prepared from plants for use in the manufacture of baked goods; milk and whey-based protein for use in the manufacture of baked goods; protein, prepared primarily from grain-based protein cereals, for use in the manufacture of baked goods; protein prepared from vegetables for use in the manufacture of baked goods; enzyme preparations for use in the baking industry; flour for industrial purpose;
 

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

    
Technical Examples
  1. A baking oven for preparing dough pieces comprises a supply section with an inlet for the supply of dough pieces; a baking chamber and a discharge section with an outlet for the discharge of baked dough pieces. A recirculating-air arrangement comprises a source producing a flow of recirculating air, a recirculating-air heating device and a recirculating-air guiding conduit which is sectionally formed by the baking chamber. A conveyor assembly delivers dough pieces from the inlet to the outlet. To this end, the conveyor assembly comprises a plurality of continuous conveyor belts which pass along deflection pulleys and are disposed one in relation to the other in the baking chamber for transfer by gravity of the dough pieces from one to another of two adjacent continuous conveyor belts. The result is a baking oven in which, during baking, the dough pieces can be moved and spread as uniformly as possible.