GLAZED FRUIT

Brand	Owner	Address	Description
HEDIARD	Hediard	5 a 11, rue Jules-Ferry Courbevoie 92400 France	Glazed Fruit, Chocolates, Chocolate-Covered Nuts, Bonbons, Gumdrops, Hard Candies, Hard Candy on a Stick, Jellybeans, Cakes, Shortbread, Honeys, Spices (Whole, Ground, Powdered and Dried), Vinegars, Mustards, Chutney, Tartar Sauce, Aioli Sauce, Capers in Vinegar, Barbeque Sauce, Cocktail Sauce, Sauces (Excluding Apple and Cranberry Sauce) and Concentrates Used in the Preparation of the Same and Teas (Loose and Bagged);Jellies, Jams, Lemon Curd, Fruit Purees, Whole Fruits in Fruit Syrups, Jarred Vegetables, Salted Nuts, Roasted Nuts, Smoked Nuts, Dried Beans, Lentils, Soups, Sardines, Walnut Oil, Sunflower Oil, Olive Oil, Salad Dressing, Seafood Spreads, Processed Olives, Onions in Vinegar, Gherkins in Vinegar, Peppers in Water and Vinegar, and Processed Pimientos;Vegetable Juices, Fruit Juices, Fruit Flavored Syrups for Making Soft Drinks;
	Where the owner name is not linked, that owner no longer owns the brand

Technical Examples

Fruit items are positioned between vertical pins located in the calyx and stem hole of said fruit item, thereby securing the fruit item by a compressive force through its core. A core tube surrounding the upper pin descends to meet the lower pin, thereby completely piercing the fruit item and isolating its core inside the tube. A cushioned ram pushes the edible portion of the fruit item down over the core tube, through a cassette of radial knives, creating a plurality of wedges that fall immediately into an enzyme bath. The bath seals freshness into the fruit item's cell structure by preventing contact with oxygen. The solid core is ejected and the edible outside portion of the fruit item is not touched or bruised by mechanical handling.