SV BAKE

Brand Owner Address Description
SVBAKE Su Hao Shoushancun 97 Hao, Shoushan Xiang Pingnan Xian Ningde 352000 China SV BAKE;Baking mats; Basins; Basins; Basting spoons; Bottle openers, electric and non-electric; Bottles, sold empty; Bowls; Bread bins; Bread boards; Butter dishes; Butter-dish and cheese-dish covers; Cake molds; Candy boxes; Confectioners' decorating bags; Cookery molds; Cookie cutters; Cookie jars; Crumb trays; Cutting boards for the kitchen; Egg cups; Epergnes; Fruit bowls; Hand-operated food grinders; Hand-operated spice grinders; Household utensils, namely, spatulas; Household utensils, namely, rolling pins; Kitchen containers; Kitchen utensils, namely, splatter screens; Mixing spoons; Non-electric griddles; Pancake molds; Paper cups; Paper plates; Pastry cutters; Pie servers; Plastic cups; Pots; Salad bowls; Scoops; Serving pitchers having a thumb shield to prevent a waiter's thumb from contacting internal contents while pouring; Whisks;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. 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 40-100° 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 20-50° 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.