THE QUEST FOR SOURDOUGH

Chemical substances for preserving foodstuffs; enzymes, emulsifiers and chemicals for use in the food industry in the preparation of bakery goods, chocolate, pastry and confectionery

Flour; preparations made from cereals, namely, flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough; bread, pastry and sugar and frozen confectionery; puff pastry and viennoiserie; croissants, pains au chocolat and Danish pastry; products for improving the quality of baked goods, namely, bread improvers in the nature of flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough, sour doughs being food leavening agents and fermentation agents for doughs; bread-making mixes in powder and paste form; mixes for making bakery products; mixes for pastry; yeast, yeast powder, baking powder and leaven for food; sour doughs being food leavening agents and fermentation agents for doughs; yeast extracts for human consumption; fondants; aromatic preparations for food, namely, seasonings and food flavorings other than essential oils; food flavourings, other than essential oils; bavarois powders, custard, pastry creams, egg flans and almond paste; honey, treacle; coffee, tea and cocoa; coffee substitutes; chocolate