Cain Food Industries, Inc.

ADAPT

OXIDIZING AGENT FOR IMPROVING FLOUR;

ALPHASOFT EZ

ALPHA SOFT EZ;dough conditioners, dough stabilizers, chemical oxidants for use in the manufacture of dough;

AMFAL-46

46;DOUGH STABILIZER AND EMULSIFIER;

AMFLEX

FUNGAL AMYLASE TABLETS USED IN MAKING OF BREAD;

AMFLEX

AM FLEX;Fungal amylase tablets used in the making of bread;

BASIC NATURAL

Dough conditioners made in whole or substantial part of natural ingredients;NATURAL;

BROMETTE

OXIDIZING TABLETS USED IN THE MAKING OF BREAD;

C CAIN FOOD INDUSTRIES, INC.

Dough-flavoring additives in the nature of salts, garlic powder, and acidifiers;The mark consists of a stylized letter C containing a spike of wheat, adjacent to the words Cain Food Industries, Inc..;Color is not claimed as a feature of the mark.;Business consulting services in the field of commercial and retail baking;Dough conditioners, dough stabilizers, chemical oxidants for the manufacture of dough;FOOD INDUSTRIES, INC.;

CALIB

Combination of Oxidizing Materials and Other Chemical Compounds and Edible Excipients in Tablet Form Designed to Be Added to the Broth or Brew in the Various Continuous Processes for Bread Production;

CARBREA

Dough Conditioner;

CARBREA

Dough conditioner;

CDC

Dough Conditioner;

CDC

Dough conditioner;

FD-6

CONDITIONER FOR USE IN DOUGH FOR BREADS, SWEET GOODS AND ROLLS AND IN PREPARED YEAST-RAISED MIXES;FD 6;

IDX

Dough Conditioner;

IDX

Dough conditioner;

MUFFIT-3

CONDITIONER AND FLAVORER FOR USE IN ENGLISH MUFFIN DOUGH;3;

N' HANCE

ENHANCE;enzymatic dough conditioner and chemical oxidant for dough;

PROFLEX

FUNGAL PROTEASE TABLETS USED IN THE MAKING OF BREAD;

PROFLEX

Dough conditioner;

PUREBAKE

PURE BAKE;dough conditioners, dough stabilizers, chemical oxidants for use in the manufacture of dough;

RICH-PAK

IN THE STATEMENT, COLUMN 2, LINE 1, [YEAST FOOD AND] IS DELETED AND LINE 2, [IN SOLUBLE ENVELOPES] IS DELETED.;CONCENTRATED [ YEAST FOOD AND ] ENRICHMENT MIXTURE [ IN SOLUBLE ENVELOPES ] FOR USE BY COMMERCIAL BAKERS;

RICH-PAK

Dough enrichment mixture for use by commercial bakers comprised of calcium sulfate, vitamins, and iron;

SPORBAN

INHIBITORS OF MOLD, ROPE AND OTHER MICROORGANISMS FOR USE IN THE MAKING OF BREAD AND BREAD PRODUCTS, CAKES, PIES AND OTHER PASTRIES, CHEESE AND CHEESE PRODUCTS, JAMS AND JELLIES;

TANG

ACIDIFYING AGENT AND IMPROVER USED IN THE MAKING OF BREAD;

TANG

Acidifying agent and improver in the nature of citric acid used in the making of bread;

THE ART OF BAKING MADE SIMPLE

Dough-flavoring additives in the nature of salts and garlic powder;Business consulting services in the field of commercial and retail baking;Dough conditioners, dough stabilizers, chemical oxidants for the manufacture of dough; dough-flavoring additives for use in industrial food manufacturing, namely, acidifiers;

TIMEFLEX

FLOUR AND DOUGH ADDITIVE;

TIMEFLEX

TIME FLEX;Dough conditioner;

WATOX

OXIDIZING AGENT FOR IMPROVING FLOUR;

WATOX

Oxidizing agent for improving flour;

WHEAT-EZE

Enzyme tablets to be added to dough;