Serving the Food Industry MARCH - AUGUST 2021
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ABL Wholesale Product Catalogue Draft V6.Indd
Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro -
X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X
2016-2017 Nutritional & Carb Information Based on Manufacture Lables & Information ID Version 3 Carbs US US Foods Manufacture Manufacture Food Product Gluten Milk Soy Fish Tree Nut Peanut Shell Fish Wheat Egg Items listed below are from our purchasing order guide. Information is based off of the manufacture infromatoin provided. Always check with your physician. POPULAR ENTRÉES & ITEMS Lettuce & Tomato Cup (condiment) 2.68 KIWI (Fruit Serving 1/2 CUP) 14 Elementary Popcorn Chicken Salad w/ Bread Stick 34 x x Elementary Chef Salad with 2 Protiens, break stick, & 3PK Saltines 33 x x Elementary Fun on the Run WG Soft Bake Pretzel, 4oz Yogurt and Carrot Sticks w/ Ranch 58g x x Elementary Ham & Cheese Sub on Club Roll w/ Lettuce & Tomato Cup 38 x Elementary Pasta Bowl w/ Rotini , Red Sauce, Meatballs & Texas Toast 66 x x x x Domino's Smart Slice Cheese Pizza Slice 28g x x x Domino's Smart Slice Reduced Fat Pepperoni Pizza 28g x x x Italian Sub on White Club Roll w/ American Cheese, Lettuce & Tomato Cup 39 x x x Gran n Go Deli HS Ham & American Cheese on Club Roll w/ Lettuce & Tomato Cup 38 x x x Grab n Go Deli HS Ham & American Cheese Ciabatta w/ Lettuce & Tomato Cup 30 x Grab n Go Deli HS Turkey & American Cheese on Club Roll w/ Lettuce & Tomato Cup 39 x x x Grab n Go Deli HS Turkey & American Cheese on 4x4 Ciabatta w/ Lettuce & Tomato Cup 31 x College Corner Bagel A la Carte High School 59 x College Corner Bagel Meal High School 144 x x x Clux Deluxe Chicken Sandwich on White Hamburger Roll 34 x x Chicken Patty Sandwich on White Roll 42 -
Appendices and Glossary
Appendices and glossary Appendix A: Terms of reference and conduct of the inquiry Appendix B: Industry background Appendix C: The companies Appendix D: The Transaction Appendix E: Jurisdiction Appendix F: The counterfactual Appendix G: Competitive effects Appendix H: Tender data Appendix I: Analysis of capacity Appendix J: Barriers to entry Glossary APPENDIX A Terms of reference and conduct of the inquiry Terms of reference 1. On 5 January 2015, the CMA referred the completed acquisition by Pork Farms Caspian Limited of the chilled savoury pastry business of Kerry Foods Limited for an in-depth (phase 2) merger investigation: 1. In exercise of its duty under section 22(1) of the Enterprise Act 2002 (the Act) the Competition and Markets Authority (CMA) believes that it is or may be the case that: (a) a relevant merger situation has been created, in that: (i) enterprises carried on by or under the control of Pork Farms Group Limited (formerly named Poppy Acquisition Limited) have ceased to be distinct from the chilled savoury pastry business carried on by or under the control of Kerry Foods Limited; and (ii) the condition specified in section 23(1)(b) of the Act is satisfied; and (b) the creation of that situation has resulted, or may be expected to result, in a substantial lessening of competition within a market or markets in the United Kingdom for goods or services, including in: (i) the branded, own label and convenience retail segments of the supply of cold pies; (ii) the own label and convenience retail segments of the supply of sausage rolls, pasties and slices (when considered in combination), and the branded, own label and convenience retail segments of the supply of sausage rolls (when considered individually); and (iii) the own label retail segment of the supply of hot pies. -
Rosh Hashanah & Yom Kippur
“It’s not the Holidays without Eli’s.” ROSH HASHANAH & YOM KIPPUR CATERING A Break the Fast Classic Catering ROSH HASHANAH & YOM KIPPUR Whether Rosh Hashanah arrives early—like this year: September 6!—or not until October, Rosh Hashanah and Yom Kippur forever signify for me the end of Summer and the true beginning of Fall. No matter the weather, I don’t get into an autumn mindset till these two holidays are behind us. I know we’ll be together as a family to break the fast on September 16th. My brothers and I will discuss the quality and availability of smoked fish as we do every year, tell smokehouse stories—my brother Saul went to the smokehouses every week for years and years—and while none of us do that now, we still take a lot of interest in the fish we sell and the fish we eat. Need to turn your Labor Day barbecue into a Erev Rosh Hashanah family dinner? Need help going from summer’s ease to autumn obligations? The Catering Department here at Eli’s is ready to talk you through the menus and ingredients you’ll want to use to usher in the season ahead. Eli and his sons, Sasha on the left, and Oliver. 212.423.0129 ELIZABAR.COM 3 STARTERS Filet of Beef ELI’S Chicken Soup With SUGGESTED Matzo Balls $75.00 / pound MENU Chicken Soup with Two Matzo Balls Roasted Free-Range Chicken ROSH HASHANAH Extra matzo balls are available. Crisp and golden, delivered $30.00 / quart whole, quartered or eighthed. -
David Willan Fresh Food Product List
Product Range Meat & Fish Beef Steaks & Portions 1000406 St. George Barrel Fillet Steaks X KILO 1000916 Highland Reserve Scottish Sirloin X KILO Steaks 1000915 Highland Reserve Scottish Fillet X KILO 1000026 T-Bone Steaks X KILO Steaks 1000325 Fillet Steaks X KILO 1000468 Fillet Tails X KILO 1000024 Sirloin Steaks X KILO 1000025 Rump Steaks X KILO 1000029 Rib Eye Steaks X KILO 1000082 Flat Iron Steaks X KILO 1000027 Top Rump Braising Steaks X KILO 1000345 Chuck Roll Braising Steaks X KILO 1000317 Feather Blade Steaks X KILO 1000028 Sliced Beef Olives X KILO 1000207 Stuffed Beef Olives X KILO 1000501 Sandwich Sirloin Steaks X KILO 1000114 Shin Beef Steaks - bone in X KILO 1000392 Shin Beef Steaks - boneless X KILO 1000457 Whole Bistro Rump Fillet X KILO 1000489 Picanha Rump Roasts X KILO 1000455 St. George Sirloin Steaks X KILO 1000467 Bistro Rump Fillet Steaks X KILO 1000283 St. George Prime Rump Steaks X KILO 1000085 Picanha Rump Slices X KILO Beef Joints & Primals 1000002 Whole Bone in Sirloin X KILO 1000904 Highland Reserve Scottish X KILO Striploins 1000903 Highland Reserve Scottish Whole X KILO 1000443 St. George Sirloin Roast X KILO Fillets 1000473 St. George Topside Roast X KILO 1000003 Whole Bone in Rib of Beef X KILO 1000282 Boneless Rib of Beef X KILO 1000295 Whole Boneless Rib Eye X KILO 1000006 Whole Topside X KILO 1000007 Whole Silverside X KILO 1000008 Whole Thick Flank/Top Rump X KILO 1000009 Whole D Rump X KILO 1000410 Whole Beef Fillet (chain off) X KILO 1000010 Whole Beef Fillet (chain on) X KILO 1000011 Rump End Fillet -
Storytelling with UK Centenarians: Being a Hundred
Storytelling with UK Centenarians Being a hundred - it’s just luck Tina Koch Leverhulme Visiting Professor Pam Smith Professor of Nurse Education Rose Turner Research Associate Nimmi Hutnik Senior Lecturer The University of Surrey Published by the University of Surrey The Centre for Research in Nursing and Midwifery Education (CRNME), Faculty of Health and Medical Sciences, University of Surrey, The Duke of Kent Building, Stag Hill, Guildford Surrey, GU2 7TE Date printed July 2010 This study was funded by the Leverhulme Trust and the General Nursing Council for England and Wales Trust and approved by the University of Surrey‟s Ethics Committee. Sixteen centenarians were interviewed by the research team. The centenarians then validated the content and gave consent in writing to have their photos and abridged stories published as chapters in this book Copyright The University of Surrey. Reproduction of any part of this text should be with written permission of the authors. Author contact details: Tina Koch: [email protected] Pam Smith: [email protected] Rose Turner: [email protected] Nimmi Hutnik: [email protected] Cover design by Nigel Barnes, the University of Surrey Design & Print Shop. Centenarian photos were taken by Tina Koch and Pam Smith. 2 Acknowledgements Our deepest thanks must go to the centenarians: Olive, Emily, Hetty, Albert, Nita, Alison, Meg, Minnie, Jess, Edward, Bob, Phyllis, Alex, Marion, Jessie and Frank and their families and friends who participated in this storytelling study. Financial assistance was granted by the Leverhulme Trust who we thank. In 2009 Tina Koch was awarded the Leverhulme Visiting Professorship at the University of Surrey, hosted by Professor Pam Smith, Centre for Research in Nursing and Midwifery Education (CRNME), Division of Health & Social Care. -
Product List 2019
Product List 2019 PRODUCT LIST 95-99 KEILOR PARK DRIVE, TULLAMARINE, 3043 PHONE: (03) 9336 9955 FAX:(03) 9336 9900 www.hudsonpacific.net.au [email protected] PRODUCT_GROUP CODE DESCRIPTION BRAND UNIT ACCESSORIES KITCHEN CAHE4 CANNED HEAT EASY 4hr LIQ (24) NO BRAND EACH CRBU CREAMER GAS BULBS 10s (40) BEST WHIP EACH DAMO50 DARIOLE MOULDS 50 [6] [102199] NESTLE EACH DO10M DOYLEYS 260mm #10.5 (250) (8) MAXVALUE EACH DO12 DOYLEYS 300mm #12 (250) (4) [1598] MAXVALUE EACH OIFI20 OIL FILTERS 20 CONE 11" (12) NO BRAND EACH OITA OIL TAPS NO BRAND EACH WOST STIRRERS WOODEN 1000 [10] [1671] NO BRAND EACH DAMO50M DARIOLE MOULDS 50'S [6] [MDP050] LOYAL EACH ANTIPASTO CHILLED ANPA2.2P ANTIPASTO - MIX 2KG [4] [ANTB2] POMMODOR EACH CAGR2.2P CAPSICUM - GRILLED 2KG [4] [PEPB2] BLUEBIRD EACH EGPL5B EGGPLANT STRIPS 5kg BUCKET (2) BLUEBIRD EACH MU2.2P MUSHROOMS GRILLED 2kg (4) POMM BROS EACH PEFE2G PEPPERBELES/FETTA 2kg (4) GUZZARDI EACH PURO2BL PUMPKIN - ROASTED 2KG [4] BLUEBIRD EACH ZUGR2BL ZUCCHINI - GRILLED 2KG [4] [1850029] ARGENT HILLS EACH ARGR2W ARTICHOKES - CHAR GRILLED 2KG [4] [AHGG02] WOMBAT VALLEY EACH EGPLGR2W EGGPLANT - CHAR GRILLED 2KG [4] [EPGG02] WOMBAT VALLEY EACH CACGR2S CAPSICUM CHAR GRILLED 2kg (6) SANDHURST EACH RIVRRPS RED PEPPER STRIPS 4.1KG [3] RIVERINA EACH RIVSDT SUN DRIED TOMATOES 2KG [6] RIVERINA EACH RIVSDTS SUN DRIED TOMATO STRIP 2KG [6] RIVERINA EACH SHOKP20 OLIVE KALAMATA PITTED 20L/10K SANDHURST CTN SHSDT2 SEMI DRIED TOMATOES 2KG [6] [SMT1.9GVT] GEE VEE EACH BAGS PAPER 1/2SQGR500P BAGS - PAP BROWN GPL 1/2 SQ 50 NO -
Scottish Women's Institutes HOMESKILLS PROFICIENCY
Scottish Women’s Institutes HOMESKILLS PROFICIENCY CERTIFICATE SCHEDULE GUIDELINES FOR CANDIDATES SCOTTISH WOMEN'S INSTITUTES INTRODUCTION Welcome to our National Proficiency Certificate Programme. We are delighted that you are considering sitting a certificate. We hope this booklet will give you all the answers to any queries you may have. The guidelines are in no way intended to be specific, they are written in order to give some help to selecting the items presented for certificates. Candidates must carefully read the schedule, as this is an important part of any certificate or competition. Rules must also be read, understood and adhered to. Always allow plenty of time to plan, prepare and carefully make the articles to be submitted for judging. Pre-certificate schools are helpful and can be arranged within Federations, where members holding relevant bars can give advice and pass on information on various subjects. This is a great opportunity to showcase your skills, 2 CONTENTS Page Introduction 2 Guidelines 4 Afternoon Tea 6 Baking 7 Cake Decoration 10 Celebration 11 Cold Meal 12 European Meal 13 Hostess / Buffet Meal 14 Microwave Cookery 15 Pastry Making 16 Preserving 17 Special Dietary Requirement Meal 19 Starters & Sweets 20 Sugar Craft 21 Sweetmaking 22 Vegan Meal 23 Vegetarian Meal 24 Yeast Cookery 25 Practical Baking 26 Practical Cooking 27 Floral Art 28 Garden Produce 31 Judge’s Certificate Cookery 33 Floral Art 34 Demonstrator’s Certificate Cookery 35 Floral Art 36 3 GUIDELINES Relevant to all certificates - Please read this schedule very carefully 1. To gain a real knowledge of materials and processes in any subject takes time and patience. -
A C O P Annual Communications of Progress DIGEST & NARRATIVE 2017 NOTE on DATA SETS
ACOP DIGEST & NARRATIVE 2017 A C O P Annual Communications Of Progress DIGEST & NARRATIVE 2017 NOTE ON DATA SETS RSPO Members data Data period: Jan - Dec 2016 Source: RSPO members’ ACOP reports CSPO Supply & Sales data Data period: Jan - Dec 2016 Source: RSPO Production & Market data Data period: Jan - Dec 2016 Source: RSPO (audits) DISCLAIMER EDITED BY: This material and accompanying data is based on submissions from RSPO Communications Division, members which has not been independently verified and is provided by the RSPO RSPO Secretariat and authors without warranty of any kind, either expressed or implied. By making use of this material you do so at your own risk and you accept that the author DESIGN: shall not be liable for any claims, liabilities, losses, damages, costs or expenses of any kind arising. Catalyze Sustainability Communications As not all members submit ACOP reports, the analysis unfortunately cannot claim to be fully representative of the total membership. Although the analysis of ACOP data gives us an interesting insight, especially when comparing historical data, we must be careful in drawing conclusions based on these findings. Note that reported totals can vary slightly in the report because of different time series data. Table of Contents 1. Executive Statement .................................................................................................... 2 2. Summary of Submissions ............................................................................................. 4 3. Suspended and Terminated Members -
Recipes'
Recipes'. ski , ' ' t n • ; > j 7 I i « t ' ' • ' < « •> • • j \ \ . • : , r v if " - • ' / ' < . <• ?' V . / . • / *• \ - t » * *> • i • - * * ;' •' '• ( t S r • • • .. !• - s ' ' * A.n . / • • r ! \ ' * : i . ? - \ * t -v . rv.1 V s > . I • J **- V , 4 \ - ( / t » V V • / , / , . > A , . » • -»v k ’ V- i'* . LEEDS UNIVERSITY LIBRARY The gift of Mr. P. Brears Classmark O K- ^ SR.A ' * B raft for ft Xifeboat Bajaar. To all those Friends who have helped in its production, this little book is Dedicated with many thanks. Clayton, Horton, Queensbury, and Thornton Stall, October 7, 8 and 9, 1909. SlT ^ . t R U A 'V LIBRARY LEEDS RECIPES. SOUPS. WHITE SOUP. i quart milk, or half milk and half stock, 3 good sized potatoes, 4 sticks celery, 1 onion, small piece butter, salt and pepper to taste. Simmer together for three or four hours in a brass pan. If stock is used do not put milk in until the vegetables are almost enough if all ; milk is used, the soup must be stirred continually rub ; through a hair sieve and return to pan, simmer a few minutes, and serve with sippets of bread. Mrs. T. T. Ackernley, Bradford. TOMATO SOUP. 1 tin tomatoes, 1 quart water, 4 onions, 4 potatoes, 1 pint milk, salt and pepper to taste. Put the tomatoes and water into a pan, together with onions and potatoes chopped into small pieces, and simmer for three hours. Sieve through a hair sieve and then add milk, already boiled, and thicken with a little flour. Miss Ellis, Bradford. MACCARONI SOUP. Soak 4-ozs. of Maccaroni over night, then rub through a sieve, add 1 quart milk, 1 pint water, 1 onion, pepper, and salt, and stew two hours, then add either the beaten yolk of an egg or 1 gill of cream. -
Scottish Bread Championships
Scottish Bread Championships Joint Supreme Champion Reserve Bread Champions: Wild Hearth Bakery - Seriously Fruit and Sesame - Scotland the Bread Wholemeal Reserve Champion: Company Bakery - Baguette Class 1 – Classic Sourdough Gold Awards Company Bakery – Baguette Wild Hearth Bakery – Rustic French Country Wild Hearth Bakery – Tinned Yorkshire Wholewheat Silver Awards Christopher Young – Wheat and Rye Batard Wild Hearth Bakery – Yorkshire Wholewheat Loaf Wild Hearth Bakery – ‘White Sourdough’ Bronze Awards Ballintaggart Farm – Signature Malted Sourdough Ballintaggart Farm – Signature White Sourdough Company Bakery – Signature Family Sourdough Dainty Monkey Sourdough – Three Grain Sourdough Hajnalka Vasilescu – White Sourdough Class 2 Enriched Sourdough Gold Wild Hearth Bakery – Sourdough Christmas Stollen Wild Hearth Bakery – Seriously Fruit and Sesame Silver Company Bakery – Rye Multiseed Company Bakery – Ciabatta Bronze Ilgin Beaton – Organic Ancient Grains, Heritage Wheat Seeded Sourdough Company Bakery – Raisin and Cinnamon Boulle Wild Hearth Bakery – Fig and Walnut Sourdough Wild Hearth Bakery – Sourdough Rosemary Focaccia Class 3 – Bread from Scottish-grown grain, milled in Scotland Gold Hajnalka Vasilescu – Wholemeal Sourdough Wild Hearth Bakery – Scottish Lowland Rye Bronze Endingell Thomson – Plain Brown Organic Bloomer Class 4: Breads reflecting Scotland’s food culture Gold Hajnalka Vasilescu - Cinnamon Bun Wild Hearth Bakery - Sourdough Bambrack Silver Company Bakery - New York Rye Sabine Binder - Wholemeal Spelt with Potato -
Father in Jail, 6,Tots Aren^T Expecting Santa Cops Under Tenure
Fire Company Keeps the Mayor Pretty Busy! Lmich Cost. For Pupils Prohibitive FORDS, N. J., THURSDAY, DECEMBER 4, 1947 PRICE THREE GENTS Van Ness Survey Shows Expenses Entailed in Father in Jail, 6,Tots Cops Under Establishing Program WOODBRIDGE—The cost of a subsidized lunch program for Tenure Law Schools No. 1 and 11 would be Aren^t Expecting Santa prohibitive at the present time, Harold Van Ness, member of the PBA Coimseljtn Opinion Board of Education and chairman WOODBRIDGE— realize, despite their many hard- Advises Members to of a special lunch program com- "You'd better watch out, ships, that there are men and mittee reported to his committee You'd better not pout, women,—yes, and children of Complete All Forms last night, which in turn relayed By RALPH J. BILJLS You'd better not cry, grood will in Woodbridge Town- the Information to a committee of ship. WOODBRIDGE — The dissent- and I'm telling: you why, the Parent-Teacher Associations of Santa Claus is coming to town." After the announcement of ing members of the police depart- the schools. WINDSOR J. LAKIS * * z * ment who sought legal opinion in the fund last week, we received an effort to find a loop-hole which Mr. Van Ness stated he had made The song, heard so much on a quantity of clothing;, a $25 would eliminate them from being "a thorough and complete study of the radio these days, contains anonymous donation from a Co- under »CivU Service are busy today the subsidized lunch program" and (The I.\DKPBXnHM'-l.!5AUKIl the thought we express to our lonia resident, a ?2 anonymous filling out fovms as required by the that he bases his report as "a will pay three dollars to the per- youngsters just before Christ- donation from a Woodbridge Civil Service Commission.