PASTRY BAKING INGREDIENTS

Brand Owner (click to sort) Address Description
MODA Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 pastry and baking ingredients, namely, tart shells, puff pastry bouchees, cream puffs, and cream horns used in the baking of pastries and baked goods;
TATIN SPECIALITE Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and baking ingredients, namely, tart shells, puff pastry bouchees, cream puffs, and cream horns used in the baking of pastries and baked goods;TATIN SPECIAL LIGHT;The foreign wording in the mark translates into English as caramelized and baked in the manner of an upside-down cake TATIN and specialty SPECIALITE.;
TATIN SPECIALITE PARIS GOURMET OF NEW YORK, INC. 145 Grand Street Carlstadt NJ 07072 Pastry and baking ingredients, namely, tart shells, puff pastry bouchees, cream puffs, and cream horns used in the baking of pastries and baked goods; frozen pastries;TATIN SPECIAL LITE; TATIN SPECIAL LIGHT;The English translation of TATIN and SPECIALITE in the mark is caramelized and baked in the manner of an upside-down cake and specialty.;
 

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.