FUN BAKE

Brand	Owner	Address	Description
FUNBAKY	Zhao Ming	YongJin Road B23 Choucheng Street YiWu 322000 China	FUN BAKE;The wording FUNBAKY has no meaning in a foreign language.;Baking mats; Barbecue mitts; Chopping boards for kitchen use; Cooking pots; Dinnerware; Graters for kitchen use; Kitchen containers; Kitchen grinders, non-electric; Kitchen ladles; Kitchen mitts; Kitchen urns; Kitchen utensil crocks; Oven mitts; Portable plastic containers for storing household and kitchen goods; Pot lids; Potholders; Rotating holders for kitchen utensils; Scoops for household purposes; Spatulas for kitchen use; Cake molds; Cookery molds; Cookie molds; Household utensils, namely, kitchen tongs; Ice cube molds; Kitchen utensils, namely, pouring and straining spouts; Pancake molds; Pastry molds; Pudding molds;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100Â° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50Â° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.