TEAS COCOA SUBSTITUTES

Brand Owner Address Description
LE CONSERVE DELLA NONNA GRUPPO FINI S.P.A. Via Confine 1583 41017 Ravarino (MO) Italy Teas and cocoa and substitutes therefor; flour; processed grains, food starches, and goods made thereof, namely bread, breakfast cereals, grain-based snack bars; baking preparations in the nature of cornstarch, baking powder and yeasts; bread; sponge cake; sweetmeats being candy; honey; salt; mustard; vinegar; sauces being condiments; ready-made sauces; prepared foodstuffs in the form of sauces; spices; farinaceous food pastes for human consumption; dressings for food, namely, salad dressing; tomato sauce; pasta sauce; sauces for rice; pesto sauce; fruit sauces; sauces for food with vegetable pulps; pasta preserves;The mark consists of the wording LE CONSERVE DELLA NONNA in stylized font with each word stacked above the other in four rows; surrounding the wording is the outline of a circle whose border is comprised of a checkered canvas pattern with a scalloped edge.;Soups and meat stocks, meat extracts; processed fruits, edible fungi, vegetables, nuts, and pulses; jellies, jams, compotes, fruit and vegetable spreads; edible oils and fats; cured sausages; tomato purée; tomato extracts; tomato paste; dips; stews; processed vegetable extracts for use in food; vegetable jellies; meat-based spreads; vegetable spreads; fish-and seafood-based spreads; fruits, tinned; vegetables, tinned; prepared vegetable-based dishes; preserves of poultry; canned meat; fruits, preserved; seafood preserves; vegetables, preserved; fish, preserved; tomato preserves; preserves of game; preserved, pickles;The English translation of LE CONSERVE DELLA NONNA is GRANDMA'S PRESERVES.;CONSERVE;
 

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

    
Technical Examples
  1. An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.