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2020 Holiday Offerings
2020 Holiday Offerings New 81068 Orange Blossom Honey with Orange Peel 81070 Creamed Honey with Ginger 81214 Cabernet & Chestnut Honey Vinegar 81073 Honey with Honeycomb 81215 Muscatel & Orange Blossom Honey Vinegar 81035 Soft Turrón 81036 Hard Turrón 81037 Almond Marzipan Turrón 81057 Agen Prunes stufffed with Prune Mousse 81343 Kl Keller Brine Mix 81081 Kl Keller European Drinking Chocolate - with Fleur de Sel Caramel 81054 Agen Prunes stuffed with 81206 Banyuls Vinegar 10 years Armagnac Mousse 81049 Celebration Honey Cake— French Pain d’Épices 81093 Almond & Rose All Butter Biscuits 81077 Honey Gift Set - 4 Assorted Honeys 81061 Spice Cake with Figs—French Pain 81095 Honey & Lavender All Butter Biscuits 81096 All Butter Scottish Biscuits 81094 Earl Grey Tea All Butter Biscuits Visit KLKELLER.COM for more information KL Keller Foodways, founded by KITTY KELLER email: [email protected] 5332 College Avenue, Suite 201 | Oakland, CA 94618 Holidays 2020 p. 510.740.2030 | f. 510.839.7895 2020 Holiday Offerings PRE-ORDERS DUE JULY 8 New New New 81021 Caramels Tendres- Caramels with Fleur de Sel 81030 Les Florentins—in Dark Chocolate 81025 Coeur de Beurre—Buttery Cookies Filled with Caramel 81018 Caramels au Pain d’Épices—Spiced Caramels 81017 Secret de Druides—Dark Chocolates with Caramel 81026 La Celtik Caramel Galettes 81027 Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate 81020 Caramels Tendres - Caramels with Fleur de Sel 81029 Les Florentins—in Dark Chocolate 81033 Pâtes de Fruits Gift Box 81145 The Famous Grouse Whiskey All Butter -
2016 Lazzaroni Amaretto Tech Sheet
TECHNICAL DATA Since 1851 this authentic Italian Amaretto has been made and bottled in Saronno, Italy. It is made according to an old and unique family recipe by infusion of the famous “Amaretti del Chiostro di Saronno” cookies. FIRST PRODUCED 1851 INGREDIENTS -Refined European beet sugar -Alcohol distilled from molasses -Amaretti del Chiostro di Saronno cookies-flavored with apricot kernels -Distilled cocoa -Proprietary extracts and other ingredients chosen by Lazzaroni -Carmel coloring PRODUCTION -Ingredients are infused in 47%-49% alcohol -Amaretti del Chiostro di Saronno cookies are infused in alcohol for 1 month -Proprietary aromatic ingredients and cocoa are infused over 3 months -After infusion the sugar is added and reduced to 24% alcohol before bottling ORIGINAL USE Enjoyed mid-afternoon neat, in place of cookies CURRENT USE -After dinner cordial -Craft cocktail mixology -Amaretto Sour TASTING NOTES “Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise, and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity and style.” AWARDS International Review of Spirits—Gold Medal—93 points—Beverage Testing Institute Allergens—N Genetically Modified—N Suitable for Vegetarians/Vegans—Y Preservatives—N Acidity Regulators—N Suitable for Diabetics—N Additives—N Safe for Celiacs—Y SIZE UPC PALLET/TIER CASE WEIGHT BOTTLE WEIGHT CASE DIM. BOTTLE DIM. 750 ML\6 0-84848-72030-6 120 CS./24 CS. 18 LBS. 2.9 LBS. 9 X 6.5 X 10.5 2.8 X 2.8 X 9.75 IMPORTED BY LAIRD & COMPANY—SCOBEYVILLE, NJ WWW.LAIRDANDCOMPANY.COM . -
Pastry Biscotti
Biscotti Pastry Assorted Almond Biscotti by the Mike's Famous Cannoli: Pound Handmade Shells, Fresh Rich Code: PERLBBISCOTTIASST Chocolate-Cream Filling, REAL Price: $15.00 Pistachios-10CT Code: CANNOLICHOCOLATE10CT Plain Almond Biscotti by the Price: $30.00 Pound Code: PERLBBISCOTTIPLAIN Price: $15.00 Mike's Famous Cannoli: Handmade Shells, a Favorite Fresh Yellow-Cream Filling, REAL Dark Almond Nut Biscotti by the Pistachios-10CT Pound Code: CANNOLIYELLOW10CT Code: PERLBBISCOTTIDARK Price: $30.00 Price: $15.00 "Mike's LobsterTails (La Chocolate Dipped Almond Nut Sfogliatella): Handmade Shells, Biscotti By the Pound with Fresh Cream Filling – 4 CT" Code: PERLBBISCOTTIDIPPED Code: LOBSTERTAIL4CT Price: $15.00 Price: $20.00 Mikes Famous Cannoli: Handmade Plain Anise Biscotti by the Pound Shells,Fresh Rich Ricotta-Cream Code: PERLBBISCOTTIANIS Filling, REAL Pistachios-10CT Price: $7.00 Code: CANNOLIRICOTTA10CT Price: $30.00 Lemon Flip Cookies by the Pound Cookies Code: PERLBLEMONFLIP Price: $15.00 Plain Macaroons by the Pound Code: PERLBPLAINMAC Price: $15.00 Fig Filled and Frosted Cookies by the Pound Code: PERLBFIGFROSTED Price: $15.00 5 Lb. Tray of mixed Italian Cookies Code: 5LBMIXEDTRAY Price: $60.00 Raspberry Macaroons by the Pound Code: PERLBRASPBERRYMAC Price: $15.00 Mixed Italian Cookies by the Pound Code: PERLBMIXITALIAN Price: $15.00 Apricot Macaroons by the Pound Code: PERLBAPRICOTMAC Price: $15.00 Colorful Champagne Cookies by the Pound Code: PERLBCOLORCHAMP Price: $15.00 Pignoli Nut Macaroons by the Pound Green Dessera Macaroons -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
A World of Candy and Chocolate
A WORLD OF CANDY AND CHOCOLATE A WORLD OF CANDY AND CHOCOLATE – since 1918 The Carletti Group The Carletti Group is owned by Givesco A/S. Carletti develops and produces a wide variety of chocolate and confectionery products which are marketed and sold to consumers throughout Europe and to selected export markets across the world. Carletti has a strong heritage within the confectionary industry and we always strive to improve the quality and applicability of our products. At Carletti tradition and innovation work hand in hand and we supply high quality products for the retail business like marshmallow and candy bags to chocolate gift boxes. Carletti's experienced development team is happy to work with you to create customized formulations for all types of applications and to meet your particular needs. Licences for the production of food items At Carletti we have obtained both BRC (British Retail Consortium) and IFS (International Food Standard) certifications. These two very highly respected standards define the standardization of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. JAKOBSEN The Jakobsen assortment includes a large selection of exquisite filled chocolate pralines, wonderful dessert bars, and delicious nut medallions. The flavours are a fine mix of well-known and timeless classics like mint and nougat as well as more exciting flavour combinations such as ginger infused toffee and vanilla crème brûlée. Palm oil-free (shea, coconut -
Bergenfield Candy Maker Is Marzipan Man Page 1 of 4
Bergenfield candy maker is Marzipan Man Page 1 of 4 N.J. News Crisis Coverage Metro Bergenfield candy maker is Politics Nation/World Marzipan Man Business Obituaries Monday, December 10, 2001 Education Health Technology By JAY LEVIN Columnists Staff Writer Editorials Other Views Once in a rare while comes a person who does something almost no one Margulies cartoon The Wire else does, makes something almost no one else makes, and shrugs off the suggestion that this qualifies him as special. Bergen County Passaic County Gunter Schott is such a fellow. Morris County Community Neighbors Gunter makes marzipan, the almond confection beloved in his native Germany but scarcely known on these shores. Every day, Gunter sets out before dawn for his nondescript little candy factory on South Washington Avenue in Bergenfield, where almond paste waits to be mixed and stamped and colored into brightly colored fruit shapes, animal shapes, and fish shapes, to name the most popular, and then boxed or wrapped. His company is called Bergen Marzipan and Chocolate, but the chocolate is almost an afterthought. Marzipan is the 71-year-old's livelihood and love, the reason he spends more than half the hours in a day toiling amid 50-pound sacks of sugar and 50-pound blocks of almond paste. Such commitment for a product that seldom passes its maker's lips. "I'm not much of a candy eater," says Gunter, who learned to make marzipan as a kid working in a Stuttgart pastry shop. "But a good piece of cake, I don't mind." Dainty works of art, marzipan candies -- especially those in fruit shapes -- resemble refrigerator magnets. -
German and Russian Holiday Foods Electronic Mail Message from Mary Lynn Axtman, Fargo, North Dakota
German and Russian Holiday Foods Electronic mail message from Mary Lynn Axtman, Fargo, North Dakota Holiday Greetings to each of you, Growing up in Pierce County, ND with half it's population as Kutschurganers directly from Russia and their descendants, some of the distinctly German and or Russian food items that were always present during the twelve days of Christmas, Christmas Eve to the Feast of the Three Kings in January included: -- Halvah, a Turkish sesame treat made with crushed sesame seeds sweetened and flavored with vanilla and/or chocolate. The primary company and brand name is the JOYVA Company in New York. Have several blocks of it in my fridge right now for our Christmas Day dinner. The country of Turkey is close to the Ukraine. -- Fruits and nuts: remember the efforts in the early German Colonies to plant trees and vineyards surrounding their villages? In later years, these produced copious amounts of fruits and nuts for their use. Wine with a light alcohol content was drunk at most evening meals or with guests. Fruits, fresh or dried found their way into baked goods such a fruit custard kuchen or the traditional fruit cakes that were wrapped in wine soaked fabric and aged well in a cool cellar. Cherries, fresh in the summer and dried for the winter were used in large amounts and were also a reminder of those back in the colonies. Here, chocolate covered cherry or other dried fruit candies were made in large amounts for the Holidays by my family. Have some of those also. -
Tariff Concessions on Agricultural Products Panama-Iceland
ANNEX XII TARIFF CONCESSIONS ON AGRICULTURAL PRODUCTS PANAMA - ICELAND ANNEX XII TARIFF CONCESSIONS ON AGRICULTURAL PRODUCTS PANAMA - ICELAND Section 1 – Concessions by Panama 1. Panamá shall grant tariff concessions to agricultural products originating in Iceland, as specified in this Section. 2. The following staging categories listed in the table 1 of this Section, shall apply to imports from Iceland, according to the tariff concessions given by Panama. (a) Duties on goods listed under category A in Panama’s Schedule shall be abolished and such goods shall be duty free, on the date of entry into force of this Agreement. (b) Duties on goods listed under category B in Panama’s Schedule shall be removed in five equal annual stages beginning on the date of entry into force of this Agreement and such goods shall be duty-free, effective on 1 January of year five. (c) Duties on goods listed under category C in Panama’s schedule shall be removed in ten equal annual stages beginning on the date of entry into force of this Agreement, and such goods shall be duty-free, effective on 1 January of year 10. (d) Duties on goods listed under category D in Panama’s schedule shall be removed in fifteen equal annual stages beginning on the date of entry into force of this Agreement, and such goods shall be duty-free, effective on 1 January of year 15. (e) Duties on goods listed under category E in Panama’s schedule will maintain the MFN customs duties. These goods are excluded from duty elimination or reduction. -
Substitute for Marzipan in Baking
SUBSTITUTE FOR MARZIPAN IN BAKING SUBSTITUTE FOR MARZIPAN IN BAKING Do-It-Yourself Marzipan If you’re lacking marzipan for a recipe, here’s a quick method of making a batch of your own. To make a batch of do-it- yourself marzipan that will equal 2 ½ cups of marzipan in a recipe, mix together 2 cups of almond paste with 1 cup of powdered sugar and 2 tbsp of corn syrup. Stir them up thoroughly and you have a do-it-yourself marzipan substitute. Almond Paste For a quick and dirty solution, almond paste can substitute marzipan in a pinch. In this case, you will need to adjust the sugar in your recipe to make up for the loss of sweetness between almond paste and marzipan. A Nut-Free Marzipan If you’re not a fan of almonds or you’re allergic to them, here’s a quick solution for a nut-free marzipan substitute. Shift 5 oz of icing sugar. Mix it together with 5 oz of semolina and 2 tsp of custard powder. Beat and egg white and add it to the mix. Add 2 tsp of either vanilla extract or orange flower water for some flavoring. Mix everything together until a firm paste develops. Coconut Marzipan Here’s another substitute for marzipan that doesn’t include almonds. This substitute instead replaces it with coconut. Here’s how you whip up a batch of this marzipan substitute. Mix together 1 ½ cups of icing sugar and 1 cup of dry coconut. Add 1 egg yolk and 1 tablespoon of lemon juice, and stir until you get a solid mass. -
I Protocol on the Accession of the Republic Of
PROTOCOL ON THE ACCESSION OF THE REPUBLIC OF GUATEMALA TO THE FREE TRADE AGREEMENT BETWEEN THE EFTA STATES AND THE CENTRAL AMERICAN STATES Iceland, the Principality of Liechtenstein, the Kingdom of Norway and the Swiss Confederation (hereinafter referred to as the “EFTA States”), the Republic of Costa Rica and the Republic of Panama (hereinafter referred to as the “Central American States”), and the Republic of Guatemala (hereinafter referred to as “Guatemala”), hereinafter each individually referred to as a “Party” or collectively as the “Parties”, Having regard to the Free Trade Agreement between the EFTA States, on the one part, and the Central American States, on the other part, (hereinafter referred to as the “Agreement”) signed in Trondheim on 24 June 2013; Having regard to the participation of Guatemala in the negotiations of the Agreement as a Member of the Central American Economic Integration Sub-System; Having regard to the Memorandum of Understanding (MoU) on Bilateral Trade Cooperation Programme between the State Secretariat for Economic Affairs of Switzerland and the Ministry of Economy of Guatemala; Having regard to Article 13.4 of the Agreement which provides that any Member of the Central American Economic Integration Sub-System may accede to the Agreement, provided that the Joint Committee approves its accession; Having regard to Decision No. 1/2015 of the EFTA-Central America Joint Committee where the terms and conditions of Guatemala’s accession, set out hereinafter are accepted; Have agreed to conclude the following Protocol on the accession of Guatemala (hereinafter referred to as the “Protocol”): 1. In the Preamble of the Agreement, the word “and” after the words “Republic of Costa Rica” shall be substituted by “,” and the words “, and the Republic of Guatemala” shall be inserted after the words “and the Republic of Panama”. -
Philippe Vancayseele
Philippe Vancayseele Philippe Vancayseele has been passionated by chocolate since his childhood and therefore became quickly captivated by the variety of flavours and origins of this sweet delicacy. Moreover, at an early age he was eager to learn everything about the history and production of chocolates. After the successful completion of his studies in pastry, and specializations in chocolate and confectionery at the Culinary Institute (COOVI-PIVIT) in Brussels, he worked for several quality chocolate makers in Belgium. He has always shared the passion and enthusiasm that he has for the product, first as school teacher and since 1994 as global technical advisor for chocolate producer Callebaut. It gave Philippe the opportunity to expand his knowledge and creativity on a top level. Meanwhile Philippe travels around the world, visiting trade shows, competitions and special events, to share his knowledge and passion for chocolate with you! CW1627 22x41x10 mm 3x4 pc/2x6 gr 275x135x24 mm double mould 12 Ryan Stevenson After his apprenticeship, from 1999 to 2005 Ryan made several experiences abroad as Patissier at Priestely’s Gourmet Delights in Brisbane, Australia and then in London at the Royal Horseguards Hotel and at the Lanesborough Hotel. In 2005 he came back to Belgium as Chocolatier at “Planète Chocolat” in Brussels, then as Patissier at “Comme Chez Soi” in Brussels. Actually he is Patissier at “Le Saint Aulaye” in Ixelles. CW1659 37x21x17 mm 4x6 pc/10 gr 275x135x24 Caramel au fruit de la passion et thym frais 80 gr Sugar 50 gr Cream 4 gr Fresh Thyme 30 gr Glucose 40 gr Passion fruit puree 15 gr Mango puree 75 gr Arriba milk chocolate Infuse the cream with the thyme and glucose for 30 min. -
List of Products Customer No. Main Exhibitor
Customer No. 0 0 2 0 Main exhibitor: Please send to: Koelnmesse GmbH Messeplatz 1 List of Products Must be returned by 50679 Köln - Main exhibitors Germany - Co-exhibitors Fax +49 221 821-3340 - Additionally represented companies Please fill in and return with your registration 1.30 [email protected] 31.01.–03.02.2016 Name of exhibitor/co-exhibitor/additionally represented Main exhibits: (max. 2 entries) company* (Please complete absolutely) Please use one list of products per company No: No: For exhibitors/additionally represented company: Name of main exhibitor: Products in packets ready to sell in shops (Please check the appropriate box, multiple responses possible) 1 Cocoa, chocolate, chocolate products 1.45 Small bars of peppermint chocolate, solid/filled 2 Sugar confectionery 1.48 Tablet of filled chocolate squares 3 Biscuits 1.49 Puffed-rice chocolate 4 Snack foods 1.50 Cream chocolate 5 Savoury snacks, ready-to-eat 6 Fruit snacks and vegetable snacks 1.51 Rum and almond chocolate 7 Breakfast 1.52 Rum and raisin chocolate 8 Ice cream, deep-frozen confectionery 1.53 Rum, hazelnut and raisin chocolate 9 Other 1.54 Cream chocolate / cream cracknel chocolate 1.55 Alcohol-filled chocolate 1.56 Small bar of chocolate 1.57 Chocolate covering (see coating) 1.58 Truffle chocolate 1.59 Full-milk chocolate 1 COCOA, CHOCOLATE, CHOCOLATE PRODUCTS 1.60 Full-milk cracknel 1.10 Alpine milk chocolate/Alpine cream chocolate/Alpine 1.61 Full-milk almond chocolate full-milk chocolate 1.62 Full-milk mocha chocolate 1.11 Dark chocolate/Dark cream chocolate