Once an order is submitted, we're not able to make any changes, but you may be able to cancel your order. Visit the find your order page. Enter your order information or sign in to locate your order. Locate the item you wish to cancel. Select cancel item next to the item(s) you wish to cancel. Select yes to confirm cancellation.
The correspondent listed for DESOBRY BELGIAN BISCUITIER is Christina M. Licursi of Wolf, Greenfield & Sacks, P.C., 600 Atlantic Avenue, Boston MA 02210. The DESOBRY BELGIAN BISCUITIER trademark is filed in the category of Staple Food Products.The description provided to the USPTO for DESOBRY BELGIAN BISCUITIER is Pastry and sweets, namely biscuits; edible ices.he correspondent listed for DESOBRY BELGIAN BISCUITIER is Christina M. Licursi of Wolf, Greenfield & Sacks, P.C., 600 Atlantic Avenue, Boston MA 02210. The DESOBRY BELGIAN BISCUITIER trademark is filed in the category of Staple Food Products.
One of the key differences in the biscuit mixing method and the muffin mixing method is that for the biscuit method you use solid fat, almost always cold solid fat, and the muffin method you will use a liquid fat. For these biscuits we are using very cold, real, unsalted butter cut into small pieces. In general, when using The Biscuit Mixing Method you want your fat and your liquids very cold. 2  In general, when using The Muffin Mixing Method you want your fat and liquids at room temp (or slightly warm if your fat is melted butter).