ITEMS BAKING

Brand Owner (click to sort) Address Description
CAMBIE CONFECTIONS Cambie Distribution Inc. 29-3300 157a St. Surrey, BC V3S2P2 Canada Items for baking, namely, vanilla extract;CONFECTIONS;
CASTELLA CASTELLA IMPORTS, INC. 60 Davids Drive Hauppauge NY 11788 ITEMS FOR BAKING, NAMELY, PROCESSED GRAINS IN THE NATURE OF MAHLEP; SPICES, NAMELY, OREGANO, PROCESSED GREEN AND RED PEPPERS, PARSLEY, BASIL, ONION, GARLIC, PROCESSED PIGNOLIA PINE NUTS, ROSEMARY, AND THYME SPICES; CAPERS; FOOD FLAVORING ADDITIVES FOR NON-NUTRITIONAL PURPOSES, NAMELY, ALMOND, BANANA, BRANDY, BUTTER, COCONUT, HICKORY SMOKE, LEMON, MAPLE, MOCHA, ORANGE, PINEAPPLE, RUM, STRAWBERRY, AND VANILLA FLAVORING ADDITIVES; FLAVOR EXTRACTS NOT BEING ESSENTIAL OILS, NAMELY, ANISE, ALMOND, LEMON, ORANGE, AND VANILLA EXTRACTS;The mark consists of the stylized word CASTELLA centered within a curved banner.;CHEESES, NAMELY, FETA CHEESE, KASERI CHEESE, KEFALITIRI CHEESE, KEFALOGRAVIERA CHEESE, MANOURI CHEESE, ROMANO CHEESE AND PARMESAN CHEESE; PROCESSED ANCHOVIES; MARASCHINO CHERRIES; PROCESSED OLIVES; PROCESSED ARTICHOKES; BEEF SOUP BASE; CHICKEN SOUP BASE; SUNDRIED TOMATOES;Color is not claimed as a feature of the mark.;FOOD COLORS FOR DOMESTIC USE;The foreign wording in the mark translates into English as Castle.;FRUIT JUICE CONCENTRATES, NAMELY, LEMON AND LIME FRUIT JUICE CONCENTRATES;
 

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.