AIR BAKE

Brand Owner (click to sort) Address Description
AIRBAKE GROUPE SEB USA 1 Boland Drive, Ste 101 West Orange NJ 07052 air bake;bakeware; namely, cookie sheets;
AIRBAKE GROUPE SEB USA 1 Boland Drive, Ste 101 West Orange NJ 07052 AIR BAKE;[ Kitchen utensils, namely, press-out moulds for cookies and biscuits, cooking sieves and sifters and rolling pins; ] bakeware; baking dishes; baking tins, namely, cake, muffin and pie tins; [ baking mats; pastry bags; pastry mats; pastry boards; pastry cutters; pastry molds; pastry nozzles specially designed for pastry bags; non-electric food blenders in the nature of pastry blenders; pastry rollers in the nature of crimps; pastry cutting wheels; pastry brushes; pie pans; pie and cake servers; pie top cutters; kitchen utensils in the nature of pie dividers; pie pop forms; pie crust shields; servingware for serving foods, namely, serving slicers; ] pie tins; muffin tins; [ cake brushes; cake decorating sets sold as a unit comprised primarily of decorating tubes, couplers and tips; cake domes; ] cake molds; cake pans; [ cake plates; cake rests; ] cake rings; [ cake servers; mixing bowls; mixing cups; mixing spoons; cookie cutters; cookie jars; ] cookie sheets; [ confectioners' molds; cake stands in the nature of cake lifters; ] cup cake molds [ ; cooling racks for baked goods; batter dispensers; chocolate molds; oven to table racks; cookery molds; icing syringes for decorating baked goods; muffin tins in the nature of muffin rings ];
 

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.