DOCSLIB.ORG

PRODUCT CATALOGUE SOURPI (MAGNESIA) | 1.000 Tons/24 Hours

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PRODUCT CATALOGUE SOURPI (MAGNESIA) | 1.000 Tons/24 Hours PRODUCT CATALOGUE SOURPI (MAGNESIA) | 1.000 tons/24 hours EUROPE Distribution Centre at Distribution Centre LOULIS MILLS Kavala at Kalochori, Thessaloniki INDUSTRIAL Sourpi Industrial Plant & Distribution Centre ASIA FACILITIES & Distribution Centre Iera Odos - Attica DISTRIBUTION Keratsini Industrial Plant CENTRES AFRICA KERATSINI (PIRAEUS) | 300 tons/24 hours PRODUCT RECOMMENDATIONS LOULIS MILLS EXPORT: Flour in paper bags of 25 Kg, that can be used in professional bakeries or in food industries Flour for consumers in 0,5 or 1 kg bags, that are sold in Super Markets and convenience stores Tailor made Solutions FLOUR FOR PROFESSIONALS FLOUR IN PAPER VALVE BAGS OF 25 KG: For professional usage (bakeries, food industries etc.) Ability to print customer’s logo on the packaging, if desired* Flour production based on customer’s sample *One time printing costs are involved ROBUST PITA FLOUR FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR DESCRIPTION DESCRIPTION Strong flour that gives good dough Flour suitable for producing Arabic style volume, suitable for all kinds of white pita bread bread that are made in hot climates SPECIAL FEATURES SPECIAL FEATURES Suitable for handmade and industrial Ideal for production lines with spiral mixer arabic pita bread production Special for mixing with products that are Flour with good elasticity used in refrigerator – refrigerator proffer Suitable for mixing with all kinds of flour CHARACTERISTICS CHARACTERISTICS Water absorption high Volume normal Water absorption good Strength very soft Volume high Strength very strong BENEFITS FOR THE PROFESSIONAL BENEFITS FOR THE PROFESSIONAL Value for money due to high absorption Pleasant scent of final products Crispy crust Evenly distributed pores in the inner part FINAL PRODUCTS Delicious and fluffy bread Αrabic pita bread ROBUST PITA Baking Baking flour flour FINAL PRODUCTS White breads French style bread Soft bread for fine sandwiches Bread sticks Rustic mixed Flour from soft Pastries Flour from soft wheat wheat PITA ROBUST www.loulismills.gr www.loulismills.g r 8 9 Τ65 T65 TIPO 00 TIPO 00 DESCRIPTION DESCRIPTION Bread flour, relatively robust, with good Robust fine flour absorption SPECIAL FEATURES SPECIAL FEATURES Ideal for the production of italian dough Suitable for the production of rustic pizza that is intended for the wood fired traditional white bread with a nice oven fragrance in the finished product Recommended for production during the FINAL PRODUCTS hot seasons Suitable for mixing with rustic flour Traditional italian pizza dough varieties Ciabatta Foccacia FINAL PRODUCTS Italian style bread sticks White bread White bread - mould Rustic handmade pita Rustic mixed bread Lagana bread Cheese-bread Olive-bread Bread for sandwiches Bretsel Sausage roll Doughnuts Berliner Bread sticks Tahini twisted pita Twisted chocolate pie 10 11 CONFECTIONARY THIN PASTRY FLOUR FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR DESCRIPTION DESCRIPTION Flour from soft wheat Flour that gives dough with high extensibility, without breaking, suitable SPECIAL FEATURES for producing thin sheets required for pastry Flour suitable for all kind of confectionary uses SPECIAL FEATURES Low in gluten Very good extensibility BENEFITS FOR THE PROFESSIONAL Suitable for mixing with other kinds of flour Long-lasting crunchy products Suitable for industrial production of thin filo pastry sheets FINAL PRODUCTS BENEFITS FOR THE PROFESSIONAL Cookies Cream patisserie Value for money due to high absorption Sponge cake and extensibility Muffins Crunchy final products Ice cream cones Tarts FINAL PRODUCTS Pudding Filo pastry sheets Spring rolls 12 13 SUPER PUFF PASTRY FLOUR T.55 FLOUR FROM SOFT WHEAT FLOUR FROM SOFT WHEAT FLOUR T.45 DESCRIPTION DESCRIPTION Strong flour that gives extra volume to Flour suitable for uses in pastry that products, with very clear color. Suitable require volume such as croissant, pies, for sliced bread production hamburger, buns, French puff pastry SPECIAL FEATURES SPECIAL FEATURES High efficiency Suitable for mixing with other flours, for Suitable for bakery and patisserie the production of all types of pastries Suitable for mixing with other flours Very good extensibility Suitable for handmade and industrial BENEFITS FOR THE PROFESSIONAL production Great volume BENEFITS FOR THE PROFESSIONAL Final products stay fresh for a longer period of time Great flexibility when mixing with other flours FINAL PRODUCTS FINAL PRODUCTS White bread French baguette Croissants French style bread French puff pastry White toast Bread sticks SUPER Dinner rolls Toast bread Fine Brioche Hamburger buns Pretzel Pastries Mille- feuille Pretzel Flour from soft Flour from soft wheat wheat www.loulismills.gr 14 15 HIGH PROTEIN FLOUR FROM SOFT WHEAT KANAFEH- FLOUR ENRICHED WITH DRY GLUTEN FLOUR FROM SOFT WHEAT KADAIF DESCRIPTION DESCRIPTION Flour that gives dough with high elasticity Suitable for kanafeh use and extensibility, suitable for products that need extra strength SPECIAL FEATURES SPECIAL FEATURES Very small quantity of wet gluten Ideal for the production of kanafeh Very good extensibility Suitable for special patisserie products Very good elasticity Homogeneous batters High quantity of wet gluten Suitable for mixing with other kinds of BENEFITS FOR THE PROFESSIONAL flour Suitable for yeast recipes enriched with Constant viscosity of the batters sugar and butter or margarine FINAL PRODUCTS BENEFITS FOR THE PROFESSIONAL Kanafeh Value for money due to high absorption Sponge cake Suitable for solving problems concerning Cream patisserie bakery and confectionary products Tarts Dipping Biscuits FINAL PRODUCTS Biscuits Panetone Strudel Easter Bread (tsoureki) Croissant Rusks Brioche Donuts Flour from soft wheat 16 17 COARSE- DURUM FINE FLOUR FLOUR FROM DURUM WHEAT SEMOLINA FROM DURUM WHEAT SEMOLINA DESCRIPTION DESCRIPTION Suitable for producing traditional country Semolina from durum wheat for pasta breads. Produced from durum wheat production grown in Greece and is known for its golden color and unique taste SPECIAL FEATURES SPECIAL FEATURES Golden color Unique flour as the result of the way it is ground Suitable for simple mixer or spiral mixer FINAL PRODUCTS Fine granulated flour with golden color Pasta CHARACTERISTICS Cream patisserie Water absorption high Volume high Granulation very fine BENEFITS FOR THE PROFESSIONAL Value for money due to high water absorption Βread with great scent and unique taste SEMOLINA Crumb with golden color SEMOLI NA FINAL PRODUCTS Traditional country bread Traditional pies Home made pasta Semolina from durum wheat SEMOLINA www.loulismills.g r 18 19 EXTRA DARK RYE RUSTIC EXTRA RUSTIC DARK RYE FLOUR FLOUR DESCRIPTION DESCRIPTION Rustic flour with the addition of dry wheat Wholemeal rye flour sourdough and malted flour SPECIAL FEATURES SPECIAL FEATURES 100% wholemeal rye flour For the production of dark rustic bread Suitable for mixing with other types of with special shape and thick crust flour With special aroma and sourdough taste Suitable for handmade and industrial Ideal for the production of slow production fermented dough and freezing dough Suitable for mixing with other flours BENEFITS FOR THE PROFESSIONAL BENEFITS FOR THE PROFESSIONAL Unique scent and colour of final products Final products stay fresh for a longer Thick crust period of time Excellent porous and soft breadcrumb Final products with special aroma and FINAL PRODUCTS taste Wholemeal rye bread and other bakery FINAL PRODUCTS products Traditional rustic baguette Sandwich Bakery products with sourdough taste Flat bread with rectangular shape Stuffed bread Rustic Ciabatta 20 21 EMMER WHOLE WHEAT FLOUR FROM DINKEL FLOUR EMMER WHEAT DINKEL WHOLE WHEAT FLOUR FLOUR DESCRIPTION DESCRIPTION The ideal flour for products with DINKEL flour from triticum spelta wheat exceptional nutty taste SPECIAL FEATURES SPECIAL FEATURES Final products with special aroma and Suitable for handmade production taste High nutritional value High nutritional value CHARACTERISTICS CHARACTERISTICS Water absorption good Water absorption good Volume normal Volume normal BENEFITS FOR THE PROFESSIONAL BENEFITS FOR THE PROFESSIONAL Final products stay fresh for a longer Final products stay fresh for a longer period of time period of time Unique scent and taste of final products FINAL PRODUCTS FINAL PRODUCTS Dinkel bread Emmer bread Dinkel fruit pie DINKEL Emmer cheese pie WHOLEMEA L hea he lthy althy livi li Emmer cake ng ving Emmer muffins Emmer cookies 22 23 MULTIGRAIN FLOUR FROM SOFT WHEAT WITH MAIZE FLOUR CEREAL SEEDS AND MALT MAIZE FLOUR FLOUR DESCRIPTION DESCRIPTION Flour that contains 5 different cereals. Maize flour ideal for delicious bread with a Rich in aroma and taste. Suitable for unique flavor and amber color those who seek special taste SPECIAL FEATURES SPECIAL FEATURES Suitable for mixing with other kinds of Contains a great percentage of cereal flour seeds Amber flour color Suitable for mixing with other kinds of flour BENEFITS FOR THE PROFESSIONAL Suitable for handmade and industrial production Amber color of final products Unique taste BENEFITS FOR THE PROFESSIONAL FINAL PRODUCTS Ideal for malty cereal bread Unique scent and color of final products Maize flour bread Final products stay fresh for a longer Maize flour toast period of time Maize bread sticks Mexican tortillas FINAL PRODUCTS MULTIGRAIN Multigrain bread h h ealthy ealthy liv li Multigrain toast bread ing ving Multigrain bread sticks Multigrain bars 24 25 CERTIFIED ORGANIC FLOURS/ WHOLE ORGANIC SEMOLINA FROM ORGANIC SOFT WHEAT FLOUR AND
Load more

Recommended publications
  • Guarino Brochure.Pdf
    Breads Special Holiday Items Vienna Round Thanksgiving Pies Scala, Small & Large French Apple Mince Custard Coconut Custard Rolls Pumpkin Blueberry Plain Italian Sub Rolls Lemon Meringue Ricotta Twisted Finger Rolls Pecan Seeded Egg Rolls Hamburger Rolls Christmas Gingerbread Houses Mostaccolli Coffee Cakes Stollen Fruit Cake Blueberry * Apple * Sour Cream * Cranberry St Patrick’s Day Irish Bread Easter Danish Muffins Taralli Prosciutto Pie Lemon Apple Easter Bread Strufoli Raspberry Blueberry Hot Cross Buns Figure Eights Corn Cheese Chocolate Chip St. Joseph’s Day 1-781-769-4198 Blueberry Cranberry (in season) Zeppoles Hot Cross Buns Apple Pumpkin (in season) Turnovers Apple * Raspberry 1-781-762-9586 Squares Slices Pecan Rolls, Raspberry Brambles, Apple Apple Frozen Dough, Cinnamon Sticks, Lemon Ricotta Pie Apple Dumplings, Cinnamon Bread, Fig Hours and Coffee Rolls Dutch Apple Monday - Closed Spice Danish Rings Tuesday thru Saturday Blueberry * Apple * Strawberry * Lemon Additional Items 8:00am - 6:00pm Apple Strudel Brownies Cookies Brownies w/ Coconut Fudge Brownies Sunday 8:00am - 1:30m Italian Macaroons Almond Bars Chocolate Cake Roll Chocolate Layer Cake Pralines Champagne Gold Layer Cakes Cupcakes Seeded Greek Jelly Rolls Elephant ears Lemon Bowties Raspberry Bowties Half moons Elmo Butter Cookies S Cookies Pretzel Cookie Monster Chocolate Dipped Macaroons TV Snacks Cheese Cake Tarts Chocolate Almond Bars Dipped Whoopie Pie Red Velvet Cupcakes Apple Butter * Anise * Cut Butters Hermits Fruit Bars Cookie Trays Available 3lbs. or
    [Show full text]
  • April Breads — Thinking Spring & Easter! Great Harvest Bread Co
    April Breads — Thinking Spring & Easter! Great Harvest Bread Co. 2510 Curve Crest Blvd Stillwater, MN 55082 Bakery Hours Mon-Fri: 6 AM—5:30 PM Sat: 6 am —5 PM Sun: 9 AM—2 PM Ph: 651.351.0311 Baking a Difference With Freshly-Milled Whole-Grain Flour! Italian Almond Bread — Fridays Hot Cross Buns Fridays through Easter Breads — Whole Grains for health & Taste Breads are baked by about 11:30 each day. Slicing starts as they cool. Daily Breads Specialty Breads Cinnamon Chip $6.75 Artichoke Parmesan * (Mon) $7.25 Honey Whole Wheat $5.75 Challah * (Fri) $6.25 High Five Fiber $6.25 FindingBreakfast Healthy Comfort Sandwiches Food is Easy ! Cheddar Garlic (Fri) $7.25 Dakota Wheat $6.95 (M, W, F) Available 6 am — 10 am Cranberry Orange (Thu) $7.25 Nine Grain $6.25 (T, Th, Sa) Finnish Pulla (Wed) $6.25 Half & Half * $5.75 Spring BAking Gluten Friendly * (In Freezer) $6.95 Cinnamon Swirl * $7.25 Easter is fast approaching, and we’re Hot Cross Buns * (Fri) $8.50 Old Fashioned White $5.75 turning to all things Spring-like. Italian Almond (Fri) $10.50 Sourdough $5.50 Jalapeno Cheddar (Mon) $6.95 Golden Wheat Sourdough $5.95 So, we’re lightening up: Italian Almond, Oregon Herb * (Mon) $6.50 Walnut Roll $7.50 Artichoke Parmesan, Stillwater Rye, and Pesto Parmesan (Sat) $7.50 Finnish Pulla! Plus a whole lot more. 100% Whole Grain Pepperoni Roll (Sat) $7.50 * Whole Grain and White Flour Blends Popeye Spinach * (Thu) $7.25 Watch for some fun tea breads also: Red Chili Cheddar (Tue) $6.95 Raspberry Ricotta, Mexican Chocolate, Honey Bunnies are Stillwater Rye (Wed) $6.25 Lemon Poppy Seed, and Berry Sour Back! Check out Sunflower Wheat (low sodium) (Tue) $5.95 Cream.
    [Show full text]
  • Integrated Culinary Arts and Restaurant Sector
    The course was developed in the framework of Action 4 under the project "Integrated Culinary Arts and Restaurant Sector Employment Solutions for a Skilled and Inclusive Romania-Bulgaria Cross Border Region", co-funded by the European Union through the European Regional Development Fund under the Interreg VA Program Romania -Bulgaria. The project is implemented by the Dobrudja Agrarian and Business School (DABS), Dobrich, Bulgaria in partnership with the "Choose Your Occupation" Association - Center for Vocational Training, Constanta, Romania. 1. Training objective After the professional training the trainee shall: - Know the restaurant business legislation in Romania and Bulgaria; - Know the rules for healthy and safe working conditions in Romania and Bulgaria and how to control their implementation by the restaurant staff; - Know the specifics in customers’ communication in Romania and Bulgaria while in a restaurant; - Work in a team with other nationality representatives; - Know their rights and obligations as a working process member according to Bulgarian and Romanian legislation; - Know the specifics of the meals and beverages typical for Romania and Bulgaria, the technology of their making and peculiarity of their serving. In particular, the sub-objectives are as follows: Acquiring knowledge on the relevant legislation in restaurant business in Romania and Bulgaria; Acquiring knowledge on provision of safe and healthy working environment both for the staff and the customers of the restaurant; Acquiring knowledge and skills related to the specifics of the national cuisine in Romania and Bulgaria and peculiarity of the typical meals preparation; Acquiring knowledge and skills on combination of different products, spices and cooking techniques typical for preparation of specific for the Romanian and Bulgarian national cuisine; Acquiring knowledge and skills on preparation and serving of typical for the both countries beverages, their combination with means and specific presentation at different occasions; 2.
    [Show full text]
  • Eat Smart Move a Lot Comenius Project (2011-2013
    EEATAT SSMARTMART MMOVEOVE A LLOTOT CCOMENIUSOMENIUS PPROJECTROJECT ((2011-2013)2011-2013) HHEALTHYEALTHY RECIPIESRECIPIES BBOOKLETOOKLET This project has been funded with support from the European Commission, grant [2011-1-TR1-COM06-24050-1.] This booklet reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. or watched the procedure of making noodles in the market place in Turkey, INTRODUCTION saw the sea and ancient sights in Greece, went hiking in autumn-colored Beskydy, baked at the school training kitchen in the Czech Republic, visited beautiful Rome and danced salsa in Italy, explored the salt mines in Poland. During the days we spent at each project school, we could compare our school systems and teaching methods as well as learn something about our ways of life. The project has inspired many teachers to promote a healthy lifestyle. In some schools grants of physical education were strengthened. The most important in our project were opportunities to meet new friends among students and teachers, show them some places of interest in our countries, regions and schools. We all were enthusiastic about the cooperation. There were plenty of tears when our last day came and we had to say good bye. We will never forget the days spent with our new friends and we hope to visit our wonderful countries again in the future. Now finally we are here to show our final product. This book was EAT SMART MOVE A LOT... written by the participants who were involved in multilateral school partnership programme Comenius among six European schools PARTNER SCHOOLS Our journey started two years ago when we first found each other from Turkey, the Czech Republic, Poland, Greece, Italy, Romania.
    [Show full text]
  • The Mysteries of the Goddess of Marmarini
    Kernos Revue internationale et pluridisciplinaire de religion grecque antique 29 | 2016 Varia The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion Electronic version URL: http://journals.openedition.org/kernos/2399 DOI: 10.4000/kernos.2399 ISSN: 2034-7871 Publisher Centre international d'étude de la religion grecque antique Printed version Date of publication: 1 October 2016 Number of pages: 209-266 ISSN: 0776-3824 Electronic reference Robert Parker and Scott Scullion, « The Mysteries of the Goddess of Marmarini », Kernos [Online], 29 | 2016, Online since 01 October 2019, connection on 10 December 2020. URL : http:// journals.openedition.org/kernos/2399 ; DOI : https://doi.org/10.4000/kernos.2399 This text was automatically generated on 10 December 2020. Kernos The Mysteries of the Goddess of Marmarini 1 The Mysteries of the Goddess of Marmarini Robert Parker and Scott Scullion For help and advice of various kinds we are very grateful to Jim Adams, Sebastian Brock, Mat Carbon, Jim Coulton, Emily Kearns, Sofia Kravaritou, Judith McKenzie, Philomen Probert, Maria Stamatopoulou, and Andreas Willi, and for encouragement to publish in Kernos Vinciane Pirenne-Delforge. Introduction 1 The interest for students of Greek religion of the large opisthographic stele published by J.C. Decourt and A. Tziafalias, with commendable speed, in the last issue of Kernos can scarcely be over-estimated.1 It is datable on palaeographic grounds to the second century BC, perhaps the first half rather than the second,2 and records in detail the rituals and rules governing the sanctuary of a goddess whose name, we believe, is never given.
    [Show full text]
  • Italian Street Food Examples
    Italian Street Food Examples EwanoverwearyingDeaf-and-dumb never levies some Milo any taeniacides bard splints! deucedly and or renegotiating retranslates hismuzzily ligan whenso onshore! Lloyd isAborning abdominous. or tetartohedral, Incurved Irvine Juayua were stuffed with the masters at piada italian translation: in an open a street food writer born from england varied ethnicities has attracted people. Getting quick bite into large pieces in a new posts by italian street in a huge opportunity, bars and meats. Do chefs on street food street foods you will find and! The street food writer. Add a role of industrial scale to help you bite to die for we may happen after a little lemon juice to sicilian street food carts on! Raw materials if you can get wet and, with a seasoned externally with a true hidden note is generally also somewhat rare. Have spread thanks for massive helpings and delicious mashed potato croquettes mainly come from roman times been born and revise any booking fees. Plover not street food on my stories, street food of. Thanks to italian street foods can also plenty of choice to the example of events and can easily pronounceable or as a role in few traces considering its. Arancini was traditionally a small balls with food street examples of. In central market and rabbit ravioli from one spot in europe as a luxury tour, a social media platforms, they were easier it food street eats them? Lunch on eating habits in? And imported onto this region are sold at least once purchased through your biggest language. Whether you need on wix site you get hungry texans, i like mini turkey.
    [Show full text]
  • German Easter Foods
    HAVE GERMAN WILL TRAVEL Ostervvoche- OSTERSITTEN UND BRAUCHE I CUSTOMS and TRADITIONS OSTERSPEISEN UND GETRANKE I FOOD AND BEVERAGES German Easter Foods Easter is celebrated in many countries of the world with the preparation and consumption of traditional recipes. Meals served during the holy week are often symbolic, and German Easter cuisine is no exception. If you have German heritage or are looking for new holiday traditions, consider celebrating the resurrection with traditional German recipes. For those hardy souls who gave up sweets for Lent, Easter brings a sweet release from the torment of a confectionery-free existence! On Easter Sunday, children large and small search for eggs brought by the Osterhase (Easter Bunny). Perhaps they will also find some unique and delicious German Easter chocolates hidden among the yellow Forsythia bushes and crocus leaves. They could find nougat-filled egg shells from Gut Springenheide (yes, real egg shells, carefully cleaned and refilled with delicious hazelnut chocolate), Schaumki.isse (marshmallow kisses) from Halloren, Feodora tin eggs filled with Napolitains (small flat chocolates), Feodora Katzenzungen chocolates, marzipan eggs from Niederegger, Cocoa Arriba chocolate leaves from Hachez or single-origin chocolates from Rausch. Many of these products are available at World Market, Fresh Market, German specialty food shops and online. For those hardy souls who gave up sweets Easter Pastries---Ostergebacke for Lent, Easter brings a sweet release from and Beverages---Getranke the torment of a confectionery- free existence! On Easter Sunday, children large 1. almond eggs: Marzipaneier and small search for eggs brought by the 2. Easter bread: Osterbrot Osterhase (Easter Bunny).
    [Show full text]
  • Greek Sesame Flatbread - Lagana
    Recipe Category / Breads and Pastries Greek Sesame Flatbread - Lagana 20' 130' 15' 2 1 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 500 g hard flour 350 ml water, at room temperature 10 g yeast 1 pinch granulated sugar 12 g salt 2 tablespoon(s) olive oil For coating 2 tablespoon(s) water, at room temperature 1 teaspoon(s) granulated sugar sesame seeds Διατροφικός πίνακας Nutrition information per 100 gr. Method 256 0.8 44.0 Calories 4.7 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) In case we don't have a mixer 13 % 7 % 4 % 17 % In a bowl add the water, the yeast, the sugar, and whisk well. Set it aside for 15-20 minutes until the yeast is activated. Once the 15 minutes pass, add the flour, the salt, and the oil into the bowl and mix with your hands until the dough is homogenized. 0.8 8.2 2.1 1.4 Do not add the salt from the beginning as it will "kill" the yeast. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add a little oil into a bowl and flour your hands. Add the dough into the bowl and cover it with plastic wrap. 1 % 16 % 8 % 23 % Set it aside to rest for 30-45 minutes. Wet your hands with a little water and knead the dough into the bowl for 1-2 minutes, until it is smooth and elastic. Cover with plastic wrap and let it double in volume for 1- 1 1/2 hour.
    [Show full text]
  • Download Download
    Volume 21, Number 1 A TRINITY OF SIBERIAN EASTER-SEASON MEALS Sharon Hudgins © Sharon Hudgins All Rights Reserved The copyright for individual articles in both the print and online version of the Anthropology of East Europe Review is retained by the individual authors. They reserve all rights other than those stated here. Please contact the managing editor for details on contacting these authors. Permission is granted for reproducing these articles for scholarly and classroom use as long as only the cost of reproduction is charged to the students. Commercial reproduction of these articles requires the permission of the authors After the breakup of the Soviet Union in late special foods that were traditionally eaten on 1991, a number of major social, political, and Russian Orthodox holidays were prepared, economic changes began to occur in the newly sometimes surreptitiously, by far fewer cooks established Russian Federation, the largest than in earlier tsarist times. In many families, successor state to the former Union of Soviet culinary-religious traditions were not passed on Socialist Republics. Democratic elections were from one generation to the next, and many held, many restrictions on foreign travel and on personal recipes for dishes with religious religious institutions were lifted, and both a significance were lost when women of the older market economy and a free press began to generation passed away.2 In the 1990s, however, develop. A new class of relatively wealthy after seven decades of relative dormancy, interest business-people (legitimate and otherwise) soon in these holiday foods began to increase as more emerged, with plenty of Russian rubles (and and more Russians began returning to the foreign hard currency) to spend at home and religious practices of their ancestors--or, if they abroad.
    [Show full text]
  • Hazleton Archery Club 3D Course Open to the Public
    Serving Carbon, Columbia, luzerne, monroe & SCHuYlKill CountieS E H T PROGRESS Neighborhood Happenings & Events Magazine June 2019 • Volume 6 • Issue 6 Hazleton Archery Club F R E E 3D Course Promoting Local Open to the Public Small Businesses FRANK BALON/for The Progress Magazine & Events at an Hazleton Archery Club at 162 Woodside course, we offer a 60 yard bonus shot at a bull Affordable Price Drive, Freeland is now open to the public. The 3D moose. Fees for Club Members and Non-Members course is newly designed and features 20 are as follows: In - challenging targets from varying distances in a 3D PASS FEES Members are $25 for a single • Albrightsville beautiful wooded setting on the Archery Club's member and $35 for member family. Non-Member Property. All paths are clearing marked and all PASS FEE at $50 for single and $60 for non-mem - • Bear Creek targets have shooting lines for both Compound ber family. Daily Use FEE will be $5 Member and • Beaver Meadows and Advanced Archers as well as closer lines for $10 Non-Member. Kids under age 16 shoot for • Berwick Youth and Traditional Archers. Target distances FREE. To purchase a 3D Pass contact the Club range from 10 yards to 45 yards with the majority Treasurer at 570-926-7681 or visit the Hazleton • Blakeslee in the 15 to 30 yard range. At the end of the Archery Club on Facebook and leave a Message. • Conyngham • Drums • Freeland • Hazleton • Hometown • Jim Thorpe • Lake Harmony • Lehighton • Long Pond • McAdoo • Mountaintop • Mount Pocono • Nescopeck • Pocono Pines • Sugarloaf Forgotten Warriors Motorcycle Run • Tamaqua P • Tresckow In Memory of Bob “Cowboy” Hludzik • Weatherly SATURDAY, JULY 13th, 2019 • West Hazleton • White Haven See back cover for details! THE PROGRESS MAGAZINE PAGE 1 To submit an article/event/ad/photo e to “The Progress” please contact h PROGRESS T Shari Roberts Neighborhood Happenings & Events Magazine Editor/Publisher/Sales .................................(570) 401-1798 [email protected] Letter from the Editor Regina R.
    [Show full text]
  • Savory Cheese Bread Monthly Feature
    SAVORY CHEESE BREAD Fresh, wholesome, made-from scratch daily! Cheddar Garlic................................... $6.95 Baking: Wed, Thur This wonderfully aromatic bread, freshly roast garlic, onion, parsley and chunk of cheddar cheese. Asiago Artichoke................................. $6.95 Baking: Tue, Wed Asiago cheese, artichoke, basil and black pepper. Asiago Pesto Swirl............................... $7.50 Baking: Thur, Fri House made pesto spread on white dough infuse with extra virgin olive oil, minced garlic, onion and asiago cheese Popeye Bread...................................... $7.50 Baking: Thur, Fri Parmesan, spinach, roasted red pepper, garlic and onion in a perfectly blend dough. Spinach Feta Swirl................................ $7.50 Baking: Thur, Fri An absolutely delicious bread features fresh spinach zesty feta, mozzarella, parmesan and garlic butter. Italian Herb........................................... $7.50 Baking: Sat, Sun Blended dough with tomatoes, rosemary, roasted- bell pepper, kalamata olives, mozzarella & oregano. Pepperoni Roll..................................... $4.50 Baking: EVERYDAY Fluffy white dough with a smeah of garlic butter mozzarella cheese and pepperoni. Rosemarry Potato Chive..........................$6.95 Baking: Fri, Sat Idaho potato flake, butter, chive, rosemary and roasted garlic honey. MONTHLY FEATURE Easter Ambrosia.........................................$7.50 Baking: Fri, Sat We mde this in April only; pineapple, almonds, orange raisins, coconut, cinnamon and honey. Blueberry
    [Show full text]
  • Good Nutrition and PARKINSON’S DISEASE AMERICAN PARKINSON DISEASE ASSOCIATION, INC
    Good Nutrition and PARKINSON’S DISEASE AMERICAN PARKINSON DISEASE ASSOCIATION, INC. HONORARY CHAIRMAN OF RESEARCH DEVELOPMENT MUHAMMAD ALI HONORARY BOARD MEMBERS OFFICERS MATILDA CUOMO JOEL A. MIELE, SR., President ISTAVAN F. ELEK FRED GREENE, 1st Vice President RICHARD GRASSO PATRICK McDERMOTT, 2nd Vice President MS. MICHAEL LEARNED JOHN Z. MARANGOS, ESQ., 3rd Vice President BROOKE SHIELDS ELLIOT J. SHAPIRO, 4th Vice President SALLY ANN ESPISITO-BROWNE, Secretary NICHOLAS CORRADO, Treasurer Board of Directors ELIZABETH BRAUN, RN JOEL A. MIELE, SR.* ROBERT BROWNE, DC DONALD MULLIGAN GARY CHU THOMAS K. PENETT, ESQ. JOSEPH CONTE MICHAEL A. PIETRANGELO, ESQ. HON. NICHOLAS CORRADO* ROBERT PIRRELLO GEORGE A. ESPOSITO, JR. WILLIAM POWERS LISA ESPOSITO, DVM CYNTHIA REIMER MARIO ESPOSITO, JR. RICHARD A. RUSSO* MICHAEL ESPOSITO SCOTT SCHEFRIN SALLY ANN ESPOSITO-BROWNE* JOHN P. SCHWINNING, MD, FACS, PC DONNA FANELLI ELLIOTT SHAPIRO, P.E.* ANDREW J. FINN JAY A. SPRINGER, ESQ. DONNA MARIE FOTI STEVEN SWAIN VINCENT N. GATTULLO* J. PATRICK WAGNER* FRED GREENE* JERRY WELLS, ESQ.* ADAM B. HAHN DANIEL WHEELER MARVIN HENICK ELENA IMPERATO REGIONAL REPRESENTATIVES JOHN LAGANA, JR. BARBARA BERGER ROBERT LEVINE MAXINE DUST SOPHIA MAESTRONE JOAN DUVAL JOHN Z. MARANGOS, ESQ.* DAVID RICTHER PATRICK MCDERMOTT * GLADYS TIEDEMANN MICHAEL MELNICKE JOEL A. MIELE, JR. *EXECUTIVE COMMITTEE MEMBER SCIENTIFIC ADVISORY BOARD G. FREDERICK WOOTEN, MD, CHAIRMAN JAMES BENNETT, JR., MD, PH.D. RICHARD MYERS, PH.D. MARIE-FRANCOISE CHESSELET, MD, PH.D. JOEL S. PERLMUTTER, MD MAHLON R. DELONG, MD JACOB I. SAGE, MD DENNIS DICKSON, MD MARIE SAINT-HILAIRE, MD UN JUNG KANG, MD EVAN YALE SNYDER, MD, PH.D. LAURA MARSH, MD DAVID G.
    [Show full text]