NUT COCOA PASTRY CREAM

Brand Owner (click to sort) Address Description
QUELLA OPTIMA S.P.A. Via Gaggio, 72 San Clemente (Rimini) 47832 Italy Nut and cocoa pastry cream; nut and cocoa ice-cream; nut and cocoa flavorings for cakes, other than essential oils; nut and cocoa edible decorations for cakes; kits comprised of ingredients for making ice-creams; starch-based binding agents for ice-creams; ice-cream powders; concentrated pastes of various flavors for ice-creams, namely, cocoa, chocolate, nut, almond, fruit pastes;The English translation of QUELLA in the mark is that.;
QUELLA OPTIMA S.P.A. Via Gaggio, 72 San Clemente (Rimini) 47832 Italy Nut and cocoa pastry cream; nut and cocoa ice-cream; nut and cocoa flavorings for cakes, other than essential oils; nut and cocoa edible decorations for cakes; kits comprised of ingredients for making ice-creams; starch-based binding agents for ice-creams; ice-cream powders; concentrated pastes of various flavors for ice-creams, namely, cocoa, chocolate, nut, almond, fruit pastes;The mark consists of the stylized shaded wording, QUELLA superimposed on the lighter shaded term QUELLA.;Color is not claimed as a feature of the mark.;The English translation of QUELLA in the mark is that.;
QUELLA OPTIMA SOCIETÀ A RESPONSABILITÀ LIMITATA Via Gaggio, 72 San Clemente (Rimini) 47832 Italy Nut and cocoa pastry cream; nut and cocoa ice-cream; nut and cocoa flavorings for cakes, other than essential oils; nut and cocoa edible decorations for cakes; kits comprised of ingredients for making ice-creams; starch-based binding agents for ice-creams; ice-cream powders; concentrated pastes of various flavors for ice-creams, namely, cocoa, chocolate, nut, almond, fruit pastes;The English translation of QUELLA in the mark is that.;
 

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

    
Technical Examples
  1. A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.