MALT BISCUITS

Brand Owner (click to sort) Address Description
ABBEY MALT Mich. Weyermann GmbH & Co. KG Brennerstraße 17-19 Bamberg 96052 Germany Malt biscuits, malt extracts for food purposes, maltose, preparations of malt, namely malt coffee, barley coffee, coffee; food and beverage flavorings, other than essential oils;Malt colorants for use in the manufacture of food and beverages; caramel malt for use as colorants in the manufacture of food and beverages;Malt beer, malt wort, beer, beer wort;MALT;Malt, foodstuffs for animals, additives to fodder not for medical purposes, malt for brewing and distilling;
BOURNVITA Shakti Group USA 14A van dyke 1 new burnswick NJ 08901 Malt biscuits; Malt extracts for food; Malt extracts used as flavorings for food and beverages; Malt for food purposes; Processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods;BOURN VITA;
VEGANZ Veganz Group AG Warschauer Straße 32 10243 Berlin Germany Malt biscuits; petit-beurre biscuits; sauces; salad dressing sauces; soybean molasses; pizzas; chocolate creams; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; vegetable based coffee whiteners, namely, vegetable based flavorings for coffee beverages, other than essential oils; cocoa; cocoa products, namely, cocoa mixes; cocoa extracts for human consumption; sugar substitutes; sugar; bonbons made of sugar; granulated sugar; tea; tea-based beverages; green tea; chocolate; ice creams containing chocolate; ice for refreshment; frozen confections, namely, ices; yeast; chocolate bars; dried pieces of wheat gluten (fu, uncooked); almond paste; soya flour;Arranging and conducting of training workshops in the field of vegan diet;The mark consists of the stylized word veganz. There is an incomplete heart border encompassing the first letter v and half of the letter e in veganz.;Coconut oil; plant-based whipped cream; plant-based coffee creamer; processed edible seeds; edible processed nuts; shelled nuts; salted nuts; soya milk; soy-based food beverage used as a milk substitute; soya yoghurt; prepared soya milk; plant-based fat-containing mixtures for bread slices in the nature of butter and margarine substitute; all of the foregoing goods made in whole of vegan ingredients;Vitamin supplements; nutritional supplements; protein dietary supplements;Color is not claimed as a feature of the mark.;Retail store services featuring food; retail store services featuring bakery products; retail store services in the field of alcoholic beverages except beer; retail store services in the field of beer; retail store services in the field of non-alcoholic beverages;Protein in raw material form for use in the manufacture of food products for human consumption; protein for use in the manufacture of foodstuffs;Energy drinks solely based on plant products; Non-alcoholic fruit juice beverage; all of the foregoing goods made in whole of vegan ingredients;Provision of food and drink;VEGANS;Fresh berries; fresh fruits; fresh wheatgrass; raw horseradish root;
VEGANZ Veganz GmbH Warschauer Straße 32 Berlin 10243 Germany Malt biscuits; petit-beurre biscuits; sauces; salad dressing sauces; soybean molasses; pizzas; chocolate creams; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; vegetable based coffee whiteners, namely, vegetable based flavorings for coffee beverages, other than essential oils; cocoa; cocoa products, namely, cocoa mixes; cocoa extracts for human consumption; sugar substitutes; sugar; bonbons made of sugar; granulated sugar; tea; tea-based beverages; green tea; chocolate; ice creams containing chocolate; ice for refreshment; frozen confections, namely, ices; yeast; chocolate bars; dried pieces of wheat gluten (fu, uncooked); almond paste; soya flour;Arranging and conducting of training workshops in the field of vegan diet;The mark consists of the stylized word veganz. There is an incomplete heart border encompassing the first letter v and half of the letter e in veganz.;Coconut oil; plant-based whipped cream; plant-based coffee creamer; processed edible seeds; edible processed nuts; shelled nuts; salted nuts; soya milk; soy-based food beverage used as a milk substitute; soya yoghurt; prepared soya milk; plant-based fat-containing mixtures for bread slices in the nature of butter and margarine substitute; all of the foregoing goods made in whole of vegan ingredients;Vitamin supplements; nutritional supplements; protein dietary supplements;Color is not claimed as a feature of the mark.;Retail store services featuring food; retail store services featuring bakery products; retail store services in the field of alcoholic beverages except beer; retail store services in the field of beer; retail store services in the field of non-alcoholic beverages;Protein in raw material form for use in the manufacture of food products for human consumption; protein for use in the manufacture of foodstuffs;Energy drinks solely based on plant products; Non-alcoholic fruit juice beverage; all of the foregoing goods made in whole of vegan ingredients;Provision of food and drink;VEGANS;Fresh berries; fresh fruits; fresh wheatgrass; raw horseradish root;
 

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

    
Technical Examples
  1. The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.