3814 ⎘
Sweetmeats; Confectionery; Marzipan; Coated or filled products; Processes of manufacture not relating to composition and compounding ingredients; Processes specially adapted for manufacture or treatment of sweetmeats or confectionery; Manufacture or treatment of liquids, pastes, creams, granules, shred or powder Mixing, kneading processes
Sub-classes:Confectionary with Improved Opacity
#2BITTER TEA CANDY MANUFACTURING METHOD, AND BITTER TEA CANDY
#3Confectionary with Improved Opacity
#4JELLY BEANS OR GUMMIES WITH A HIGH FRUIT CONTENT AND WITH FUNCTIONAL INGREDIENTS AND MANUFACTURING METHOD
#5Prebiotic Fiber Candy and Method of Making the Same
#6SYSTEM AND METHOD FOR EXTRUDING CONFECTIONERY PRODUCTS
#7PROCESS FOR MANUFACTURING CONFECTION WITH REDUCED AFTERTASTE
#8Preserving baklava by mincing into truffle
#9MOCHI-LIKE FOOD PRODUCT INCLUDING KUDZU STARCH AS MAIN INGREDIENT, ICE CONFECTION, AND PRODUCTION METHOD FOR ICE CONFECTION
#10CHEWY CONFECTION COMPRISING PULSE STARCH AND METHODS OF MANUFACTURE THEREFOR
#11SYSTEM AND METHOD FOR EXTRUDING CONFECTIONERY PRODUCTS
#12Method for producing a confectionery semi-processed product, such as a chocolate-type product
#13CANDY APPARATUS, SYSTEM AND METHOD
#14PROCESS FOR PREPARATION OF OVER-THE-COUNTER GELATIN OR PECTIN-BASED DRUG DELIVERY
#15Method and apparatus for the energy-saving production of confectionery masses
#16Confectionery processing
#17Apparatus for Continuously Producing Laminated Confectioneries
#18Protein-Containing Food Product and Coating for a Food Product and Method of Making Same
#19Protein-containing food product and coating for a food product and method of making same
#20Lead for writing, sketching, and cosmetics