MASTER'S TOUCH

Soups; preparations for making soup; soup bases; food stocks, namely, beef stocks, chicken stocks, vegetable stocks and soup stocks; bouillon; powdered soup; fruit topping; cream cheese; fruit powder for mixing with dessert.;

Seasoning for soups, for gravies and for meat; gravy bases and sauce bases; flour mixes for cooking; dough mixes for cooking; flour mixes for baking; dough mixes for baking; mayonnaise; marinades; spice rubs; barbecue dry rubs; dry spice rub for meats and fish; meat glazes; confectioners' glazes; br

Syrups for beverages.;