PRE MIX PREPARATIONS BAKING PIES

Brand Owner Address Description
EOI MASTER CRAFTSMAN Peerless Holdings Pty Ltd c/- Kliger Partners Lawyers Level 2, 280 Queen Street Melbourne VIC 3000 Australia Pre-mix preparations for baking pies and bakery and pastry products and ingredients in this class for use in bakery, namely, mixes for baking goods, pastry dough, pastry shells, pastry mixes, pastry creams;The mark consists of the term EOI appearing at the top of a vertical ribbon design that is featured in the background and above a banner design that is rolled at both ends with the term MASTER appearing therein, which appears immediately above an image of a chef wearing a chef's hat and with his arms stretched out from side to side, which image appears immediately above a second banner design that is rolled at both ends with the term CRAFTSMAN appearing therein.;Preserved, dried and cooked fruits and vegetables; jams; margarine, shortenings, edible oils and fats; food preserves; fruit jellies; gelatine for food; jellies for food; concentrates in this class, namely, fruit concentrates and purees used as ingredients of foods; pastry products, namely, pastry shortenings;Color is not claimed as a feature of the mark.;
 

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.