BEST BAKE

Brand Owner Address Description
BESTBAKE BRADSHAW INTERNATIONAL, INC. 9409 Buffalo Avenue Rancho Cucamonga CA 91730 BEST BAKE;Bakeware, namely, baking dishes, cake pans, cookie sheets, muffin tins, household utensils, namely, basting spoons, turners, spatulas; kitchen ladles, whisks, bowls, cake brushes, cake domes, cake molds, cake rests, cake rings, cake servers, cake stands, casserole dishes, chocolate molds, confectioners' decorating bags, confectioners' molds, containers for household or kitchen use, cooling racks for baked goods, decorating bags for confectioners, mixing bowls, mixing spoons, mixing cups, oven to table racks, pastry molds, pie pans, pie servers, pizza peels, pizza stones, sugar bowls, cookie cutters, cupcake molds, baking mats, pie tins; spatulas for kitchen use;
 

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.