Ices and ice desserts; yoghurt-based ice creams [ice cream predominating]; chocolate-based spreads, sweet spreads (honey); syrups and sauces for decorating cakes and ice cream; powders for making ice cream, instant ice cream mixes, binding agents for ice cream; sorbets and drinking chocolate; semi-finished products in powder, paste and liquid form for the ice cream and pastry sectors; biscuits, wafers, sweetmeats, waffles, tarts, chocolate, chocolates, pies; frozen yoghurts.

Horticulture

Ingredients used in the manufacture of: ice cream, ice cream substitute, light ice cream, reduced-fat ice cream, low-fat ice cream, no-fat ice cream, sherbet, water ices, pastry; almond paste; bases for making milk shakes; biscuits; bonbons; brioches; brownies; buns; cake mixes; cakes; candy; candy bars; caramels, chocolate; chocolate chips; chocolate covered nuts; chocolate fondue; chocolate food beverages not being dairy-based or vegetable based; chocolate mousse; chocolate powder; chocolate syrup, chocolate topping; chocolate truffles; chocolate-based fillings for cakes and pies; chocolate-based ready-to-eat food bars; cocoa; cocoa mixed; cocoa-based ingredient in confectionery products; cones for ice cream; cookies; custards; custard-based fillings for cakes and pies; dessert mousse; edible decorations for cakes; flavored and sweetened gelatines; flavored ices; flavoring syrup; freezable liquid for use in making frozen confections; frosting mixes; frostings; frozen confections; frozen yogurt; fruit ice; honey; hot chocolate; ice cream; ice cream substitute; light ice cream; reduced-fat ice cream; low-fat ice cream; no-fat ice cream; ice cream drinks; ice milk; water ices; icing mixes; licorice; mixes for bakery goods; pastries; sherbet; sorbet; soy-based ice cream substitute; topping syrup; wafers; waffles

Carpets and all other goods included in this class