SHARE THE BAKERY CULTURES OF THE WORLD

Flour; bread; bread rolls, gluten-free bread rolls, wholemeal bread, fruit breads, rye bread, multi-cereal bread, whole grain bread, bread for filling in the nature of bread to be filled with ham, bread to be filled with cheese, bread to be filled with vegetables, bread to be filled with chicken and bread to be filled with pesto, sandwich bread; bread-based aperitif products, namely, bread based appetizers; baguettes in the nature of bread; gluten-free cereal products, namely, gluten free breads and gluten free pastries; Viennese bread; sandwiches, wrap sandwiches; pastry, chocolate pastry, salted pastry, pastry with almonds, pastry with fruit; twelfth-night cakes; macaroons in the nature of pastries; petits fours in the nature of cakes; sweet or savory biscuits in the nature of crackers, cocktail biscuits in the nature of crackers; Viennese pastries; buns; croissants, especially plain croissants, butter croissants and filled croissants; pains au chocolat; raisin breads; turnovers in the nature of pastries; sausage pastries; small pastries; cereal-based snack foods, wheat-based snack foods, cereal-based gluten-free snack foods; corn-based snack foods; cakes; fruit cakes, chocolate cakes, cup cakes, gluten-free cakes; tarts; tartlets; puff pastries; all the aforesaid goods being fresh, frozen or deep-frozen