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EUTM file information

018658349

B:sourdough

February 20, 2022

Trademark Summary

The trademark application B:sourdough was filed by Ernst Böcker GmbH & Co. KG, a corporation established under the laws of the Federal Republic of Germany (the "Applicant"). The application was published for oppositions on May 18, 2022, and it was registered by office on August 25, 2022 without any oppositions.

The application was filed in German (English was selected as the second language).

Change of name and professional address of the trademark registration was recorded on July 11, 2024.

Goods And Services

  • The mark was filed in class 1 with micro-organisms, for use in the following fields: Food industry, Bacteria for use in food manufacture, in particular, Starter cultures.
  • The mark was filed in class 30 with following description of goods:
    1. Leaven
    2. Sour dough
    3. Baking ferments
    4. Gluten-free bread
    5. Cereal flour
    6. Cereal powders
    7. Chips [cereal products]
    8. Cereal preparations
    9. Ready-to-eat cereals
    10. Processed cereals
    11. Toasted grain flour
    12. Processed grains
    13. Processed cereals
    14. Flour
    15. Flour mixes
    16. Flour blends with and made of pseudo-cereals
    17. Flour blends with vegetable protein flours
    18. Flour blends with sunflower protein
    19. Flour blends with linseed
    20. Flour blends with legumes
    21. Flour blends with pea protein
    22. Foodstuffs made from cereals
    23. Bread improvers being cereal based preparations
    24. Food preparations based on grains
    25. Pseudocereals
    26. Yeast
    27. Barm cakes
    28. Yeast powder
    29. Yeast extracts for human consumption
    30. Yeast and leavening agents
    31. Yeast for use as an ingredient in foods
    32. Flour ready for baking
    33. Fresh and frozen bakery goods
    34. Baking spices
    35. Ready-made baking mixtures
    36. Batter mixes
    37. Ready-to-bake dough products
    38. Flour ready for baking
    39. Fermented flour
    40. Flour mixtures for use in baking
    41. Aromatic preparations for bakery products
    42. Sourdough bread
    43. Bread doughs
    44. Mixes for the preparation of bread
    45. Bread concentrates
    46. Bun mix
    47. Bread and buns
    48. Unleavened bread
    49. Pre-baked bread
    50. Fresh bread
    51. Flavourings for foods
    52. Dried leaven, sour dough concentrates, Flavorings and seasonings
    53. Enriched farina [meal]
    54. Dough flour
    55. Pasta
    56. Ferments for pastes
    57. Batter mixes
    58. All the aforesaid goods being gluten-free.