CONFECTIONERY MADE WITH SUGAR

Brand Owner (click to sort) Address Description
1804 55% Open-Type Joint Stock Company "Confectionary Concern Babayevsky" ul. Malaya Krasnoselskaya, d. 7 RU-107140 Moscow Russian Federation Confectionery made with sugar, namely, chocolate [ the fruit confectionery pastila, marshmallows, caramels, candy, sweets, pralines, waffles cones, candy made with cocoa; pastries, waffle cakes, marzipan ];The mark consists of the following: white Cyrillic letters that transliterate to BABAYEVSKY above the white numbers 1804, and below a drawing of an ornate historical building in the colors white and dark brown, all against a dark brown background that is partially enclosed by the upper outline of a square in shades of red and pink. A curved horizontal line in shades of tan separate the image of the building, wording and numbers from images of a dark brown chocolate bar with several squares broken off; the bar includes beige hazelnuts with individual nuts seen among the broken pieces of chocolate. The background below the curved line is a light tan ribbed material and the extension of the red and pink outline of a square extends in the color white below the curved line and enclosing the images of chocolate and nuts. In the lower right section of the mark appears a stamped image of the term 55% partially encircled by a circle, all in the color dark green.;In the Statement, Page 1, lines 6- 9, , THE FRUIT CONFECTIONERY PASTILA, MARSHMALLOWS, CARAMELS, CANDY, SWEETS, PRALINES, WAFFLES CONES, CANDY MADE WITH COCOA; PASTRIES; WAFFLE CAKES, MARZIPAN should be deleted.;BABAYEVSKY (IN CYRILLIC), -1804-, 55%;The color(s) white, dark brown, red, pink, tan, beige, light tan, and dark green is/are claimed as a feature of the mark.;The non-Latin characters in the mark transliterate to Babayevsky and this has no meaning in a foreign language.;THE DESIGN OF CHOCOLATE AND 1804 AND 55%;
1804 55% Open-Type Joint Stock Company "Confectionary Concern Babayevsky" ul. Malaya Krasnoselskaya, d. 7 RU-107140 Moscow Russian Federation Confectionery made with sugar, namely, chocolate [, the fruit confectionery pastila, marshmallows, caramels, candy, sweets, pralines, waffles cones, candy made with cocoa; pastries, waffle cakes, marzipan ];The mark consists of the following: white Cyrillic letters that transliterate to BABAYEVSKY, above the white numbers -1804-, and below a drawing of an ornate historical building in the colors white and dark brown, all against a dark brown background that is partially enclosed by the upper outline of a square in shades of red and pink. A curved horizontal line in shades of tan separate the image of the building, wording and numbers from images of a dark brown chocolate bar with several squares broken off; the bar includes beige hazelnuts with individual nuts seen among the broken pieces of chocolate. The background below the curved line is a light tan ribbed material and the extension of the red and pink outline of a square extends in the color white below the curved line and enclosing the images of chocolate and nuts. In the lower right section of the mark appears a stamped image of the term 55% partially encircled by a circle, all in the color dark grey.;In the Statement, Page 1, lines 6-9, , THE FRUIT CONFECTIONERY PASTILA, MARSHMALLOWS, CARAMELS, CANDY, SWEETS, PRALINES, WAFFLES CONES, CANDY MADE WITH COCOA; PASTRIES, WAFFLE CAKES, MARZIPAN should be deleted.;The color(s) white, dark brown, red, pink, tan, beige, light tan, and dark grey is/are claimed as a feature of the mark.;The non-Latin characters in the mark transliterate to Babayevsky and this has no meaning in a foreign language.;The wording Babayevsky has no meaning in a foreign language.;THE DESIGN OF THE CHOCOLATE AND 1804 AND 55%;
 

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

   
Technical Examples
  1. The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ?20%.