PASTRY CONFECTION PREPARATIONS

Brand Owner (click to sort) Address Description
ALMONDAS Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely ingredients used in the baking of pastries and baked goods, namely, flour, nut flour, sugar, chocolate, non-essential oil food flavorings and nut pastes;
BON PATISSIER Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely, raw dough, tart shells and sugard used in the baking of pastries and baked goods;The English translation of BON PATISSIER is good pastry baker.;
BON PATISSIER Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely, raw dough, tart shells and sugars used in the baking of pastries and baked goods; bakery products;The English translation of BON PATISSIER in the mark is GOOD PASTRY BAKER.;
CATANIA ALMOND PASTE Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely almond paste used in the baking of pastries and baked goods;ALMOND PASTE;
CORATO ALMOND PASTE Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely almond paste used in the baking of pastries and baked goods;ALMOND PASTE;
FONDANTE PURATOS, N.V. Industrialaan 25 Groot-Bijgaarden 1702 Belgium Pastry and confection preparations, namely almond paste used in the baking of pastries and baked goods;
SUPERPOMME APPLE Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 pastry and confection preparations, namely ingredients used in the baking of pastries and baked goods;
TARRAGONA ALMOND PASTE Paris Gourmet of New York Inc. 145 Grand Street Carlstadt NJ 07072 Pastry and confection preparations, namely almond paste used in the baking of pastries and baked goods;ALMOND PASTE;
 

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

    
Technical Examples
  1. A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.