[ Chemicals for use in the manufacture of cakes, namely, fruit acids and enzyme preparations of animal, vegetable and bacterial origin; ] [ emulsifying agents, ] emulsions; [ starch and starch preparations, namely, swell-starch, dextrose, starch syrup, maltodextrins and torrefaction dextrins for use in the manufacture of sponge cake, pound cake, short pastry and bread dough; chemical separating agents, namely, water-in-oil emulsions for treating baking sheets, baking moulds, baking racks and continuous baking grids; ] stabilizers for use in the manufacture of food, namely, whipping cream stabilizers; [ emulsifying agents for industrial baking purposes; the aforesaid goods, where possible, preserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabetics, not for medical purposes ]

[ Oils and fats for baking, namely, vegetable oils for greasing; dried fruit mixes containing nut kernels and almonds, oilseeds and peanuts; ] egg product for food and food preparations containing egg in solid, powdered or paste form for making pastries and confectionery; [ milk products excluding ice cream, ice milk and frozen yogurt for baking, namely, preparations containing milk protein in broken down or natural form, combined with other milk components; gelling agents, namely, unflavored and unsweetened gelatins for mousse desserts, ] cream desserts, cream cake fillings; [ fillings of fruit, ] fat and cream for making pastry products, cream desserts as well as bases in liquid, paste or powdered form for making the aforesaid products; fruit preparations in [ liquid, ] paste or powdered form for filling of Danish pastries, fillings for pastries, namely, nut fillings and almond fillings in powdered form; [ marmalade, jam, fruits and fruit preparations; ] the aforesaid goods, where possible,preserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabetics, not for medical purposes

[ Baking mixtures for sponge cakes, chocolate cakes, pound cakes and short pastry bases; raising agents for the manufacture of pastry products, namely, short pastry dough and cookie dough; flour based and starch based binding agents for use in baking for fruitcakes; ] crumbles, namely, candy crunch for decoration of cream cakes [ and pasta, namely, vermicelli; mocha coffee beans; ] fillings for pastries, namely, [ poppy fillings, ] marzipan masses, persipan paste masses, macaroon on paste, nut-nougat-cream, chocolate cream, vanilla cream, powdered and paste mixtures for making icing, glazes used for making pastry products; preparations for stiffening whipped cream, namely, starch-based thickeners for whipped cream; [ pastry, jelly, ] chocolate [ and sugar ] decorations; flavorings [ and essences in liquid, paste and powdered form for food, except essential essences and oils, icings, physically and chemically modified starch for food, semi-finished food products for making pastry products, mainly consisting of preparations made from cereals and/or cereal flakes and/or raising agents and/or dough leavening substances and/or emulsifying agents and/or spices as well as chocolate-based fillings and custard-based fillings, and products for coating and decorating; preserved leaven, filling, baking and decorating mixtures for the decoration of cream cakes, ] spice mixtures for making pastries and frozen confectionery; [ flour, swell-starch flour, including such flours containing amylase; prepared flour and semi-prepared flour mixtures for baking, baking preparations for making pastries and confectionery with a cereal product base, combined with sugar, sugar substances, namely, dextrose, fructose, lactose, milk, milk products, fats, emulsifying agents, edible acids and minerals, dough leavening substances, namely, leaven, bacteria cultures; pastry and confectionery chips for baking, frozen confectionery and pastilles; ] chocolate-based filling for baking, [ custard-based filling for baking, ] sugar based glazing mixtures for decorating [, and coating ] pastries; [ preparations for making cake dough, short pastry dough and yeast dough, mixtures for Madeira cake sponge cake mixtures, choux pastry, bread and basic mixtures therefore; semi-finished products for making pastries and confectionery, mainly consisting of preparations made from cereals and/or cocoa and/or sugar syrup and/or starch and/or syrup and/or honey and/or raising agents, including edible fat and/or emulsifying agents and/or powdered milk; ] uncooked mixtures, namely, nougat, almond paste, artificial almond paste, persipan paste, truffle, cocoa and chocolate mixtures; [ desserts, namely, custards, ] confectioneries, namely, jelly desserts and fruit jellies; [ sweet and savory sauces for topping and decoration of sauces for pastries and ice cream; ready-to-bake pastry; ] [ thickening agents of animal and vegetable origin for binding the juice in fruit preparations and making it baking stable; ] [ malt preparations for baking, in particular malt flour, malt extract, roasted malt flour, all the aforesaid baking preparations in mixtures and with inorganic substances added; the aforesaid goods, where possible, preserved and/or frozen and/or with reduced calories and/or suitable for dieting and/or suitable for diabetics, not for medical purposes ]