Bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread for industrial or artisanal use; baking aids in the form of chemicals for industrial or artisanal use for use in the baking industry for preparing and improving bread by optimizing the fermentation process, preventing blistering, preventing mold, improving shelf life, enhancing flavor, preventing excessive flaking, improving appearance, texture, crustiness, shape, consistency, air-hole formation, freshness and aromatic notes of bread; enzymes for bread-making and fermentation for use in the food industry; dough improvers for industrial or artisanal use in the nature of dough conditioners and dough stabilizers; chemical and biochemical additives for fermentation for use in the baking industry

Flours; yeast for household use; baking powder; salt; yeast; ferments for dough for use in baking; flavors for food use being non-essential oils; aromatic preparations, namely, flavor enhancers for food products; mixes for making bakery products; bakery mixes, namely ready-to-use bread-making mixes; yeast-based preparations for bread, Viennese pastries and pizza dough, namely, dough developers