Se-tenant: Frozen Treats: Block of 10 (United States of America 2018)

  1. Catalogue
  2. United States of America
  3. 2018
  4. Frozen Treats
  5. Frozen Treats: Block of 10

Frozen Treats: Block of 10 (United States of America 2018)

20 June (United States of America ) within release Frozen Treats goes into circulation Se-tenant Frozen Treats: Block of 10 face value 10*FOREVER No Face Value

Se-tenant Frozen Treats: Block of 10 in catalogues
Stamp Number: Sn: US 5294a

Se-tenant is square format.

Also in the issue Frozen Treats:

Data entry completed
23%
Se-tenant Frozen Treats: Block of 10 in digits
Country: United States of America
Date: 2018-06-20
Print: Offset lithography and Flexography
Perforation: Serpentine Die Cut 11 x 10¾
Emission: Commemorative
Format: Se-tenant
Face Value: 10*FOREVER No Face Value

Se-tenant Frozen Treats: Block of 10 it reflects the thematic directions:

Candy, alternatively called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, also called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.

None