PURATOS SHARING THE PASSION TO IMPROVE

Classe 1

Chemical and organic compositions in the nature of enzymes, emulsifiers, chemical additives, lipids, dough conditioners and stabilizers, preservatives, sourdoughs as preservatives and an ingredient in the manufacture of bread, fermentation extracts, proteins, flour for industrial purposes, alginates, glucose, lecithin, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beverages; chemical products for the preservation of foodstuffs; enzymes, emulsifiers and chemical products being additives for use in the manufacture of bakery products, chocolate, pastry and confectionery

Classe 29

Preserved, dried and cooked fruits and vegetables; fruit jellies, jams; fruit-based fillings for cakes and pies, pressed fruit pastes and compote; cover jellies for food and glaze preparations comprised primarily of fruit, fruit pectin, alginates and lecithin for culinary purposes, other than confectionery; eggs, milk and milk products excluding ice cream, ice milk and frozen yoghurt; edible oils and fats, margarine and dairy-based spreads, vegetable-based spreads, nut-based spreads, fruit-based spreads, spreads based on dairy substitutes; cream, in particular artificial cream and Bavarian cream powders, and whipped cream

Classe 30

Flour and cereal preparations, namely, bakery goods, mixes for bakery goods, doughs and baking batters, mixes for making doughs and baking batters, processed cereal-based food to be used as ingredient for the manufacture of other foods; processed cereals, food starches and products made thereof being mixes for bakery goods, wheat starch flour, powdered starch syrup, starch syrup for culinary purposes, starch for use in manufacturing food and starch-based thickeners for whipped cream; bread, pastry and confectionery, namely, fondants, candy and chocolate; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; products, not for industrial use, to improve the quality of bakery products, in particular bread improvers in the nature of mixes for bakery goods, processed grains, flavor enhancers, yeasts, leavening agents and flavor enhancers; mixes for the preparation of bread in paste and powder form; mixes for pastry; baking preparations in the nature of baking soda, baking powder and mixes for bakery goods; yeast, yeast powder, baking powder and food leavening agents; sugar; natural sweeteners; sweet mirror glazes for baked goods and fillings in the nature of chocolate-based, custard-based and buttercream fillings for cakes and pies; bee products, namely, honey and propolis for human consumption; fondants; aromatic preparations for food, namely, seasonings and food flavorings not being essential oils; bavarois powders in the nature of Bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa; chocolate and chocolate goods being chocolate powders, chocolate decorations for cakes, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces