FILLO DOUGH

Brand Owner (click to sort) Address Description
ASTROCHEF Astrochef Inc. 1111 S. Mateo St. Los Angeles CA 90021 Fillo Dough, Kataifi Dough, Puff Pastry, Fillo and Kataifi Sweets, Fillo and Kataifi Appetizers, Appetizers, Sweets, Bakery Products;ASTRO CHEF;
GOLDEN LEAF FOOD COMPANY Golden Leaf Food Company 15666 Snow Road, Suite 202 Brook Park OH 44142 fillo dough, kataife dough, baklava, appetizers, fruits, strudels, pastry shells, cookies;
PEGASITO Astrochef, Inc. 1111 South Mateo Street Los Angeles CA 90021 Fillo dough, kataifi dough, puff pastry dough; pastry containing fillo, kataifi and/or puff pastry dough; bakery goods made with fillo, kataifi, and/or puff pastry dough;
PEGASUS Astrochef Inc. 1111 S. Mateo St. Los Angeles CA 90021 Fillo Dough, Kataifi Dough, Puff Pastry, Fillo and Kataifi Sweets, Fillo and Kataifi Appetizers, Appetizers, Sweets, Bakery Products;PEG A SUS;
PEGASUS Astrochef, Inc. 1111 South Mateo Street Los Angeles CA 90021 Fillo dough, kataifi dough, puff pastry dough; pastry containing fillo, kataifi and/or puff pastry dough; bakery goods made with fillo, kataifi, and/or puff pastry dough;The mark is black and yellow, black as indicated and yellow in the white portions, i.e., the stylized Pegasus horse, the stylized lettering and the border. The designated colors are features of the mark.;
PEGASUS Astrochef, Inc. 1111 South Mateo Street Los Angeles CA 90021 Fillo dough, kataifi dough, puff pastry dough; pastry containing fillo, kataifi and/or puff pastry dough; bakery goods made with fillo, kataifi, and/or puff pastry dough;Color is not claimed as a feature of the mark.;
THE PERFECT FILLO DOUGH Sinbad Sweets, Inc. 2585 N. Larkin Fresno CA 93727 fillo dough;
 

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

    
Technical Examples
  1. The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.