ACID DROPS CONFECTIONERY

Brand Owner Address Description
FYNA NATURALLY FUN FOR OVER 60 YEARS Fyna Foods Australia Pty Ltd 70-74 Star Crescent Hallam VIC 3803 Australia Acid drops (confectionery); almond confectionery; boiled confectionery; boiled sugar confectionery; chocolate confectionery; chocolate flavoured confectionery; coated nuts (confectionery); confectionery; confectionery bars; confectionery chocolate products; confectionery for decorating Christmas trees; dairy confectionery; flavoured sugar confectionery; flour confectionery; fondants (confectionery); frozen confectionery; fruit drops (confectionery); fruit jellies (confectionery); liquorice (confectionery); liquorice flavoured confectionery; lollipops (confectionery); lozenges (confectionery); mallows (confectionery); marshmallow confectionery; mint for confectionery; non-medicated chocolate confectionery; non-medicated confectionery; non-medicated confectionery in jelly form; non-medicated confectionery in the form of lozenges; non-medicated mint confectionery; non-medicated sugar confectionery; nut confectionery; orange based confectionery; pastilles (confectionery); peanut confectionery; rum truffles (confectionery); sherbet (confectionery); sherbets (confectionery); snack bars containing a mixture of grains, nuts and dried fruit (confectionery); snack bars containing dried fruits (confectionery); snack bars containing nuts (confectionery); snack foods consisting principally of confectionery; stick liquorice (confectionery); sugar confectionery; truffles (confectionery); yoghurt confectionery; yogurt confectionery;Red - The multi-blade impeller device; Pink - The words Naturally fun for over 60 years; White - The word Fyna.;The color(s) red, pink and white is/are claimed as a feature of the mark.;
 

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

    
Technical Examples
  1. The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.