Pie/Danish/Donut Fillings

Total Page:16

File Type:pdf, Size:1020Kb

Pie/Danish/Donut Fillings J & S FOOD SERVICE 4718-94 AVE Product List EDMONTON, AB, T6B 2T3 Phone: (780) 435-5446 As of: 07-May-21 Fax: (780) 435-5896 Website: www.jandsfoodservice.com E-mail: [email protected] Business #: 129490868 Part No. Description J&S BROKERAGE LTD 059 Pie/Danish/Custard/Donut Filli 059027 VIENNA VANILLA FILLING 35LB CTN GUMPERTS 059029 BUTTERSCOTCH INST PUD 2X1KG JELLO 059030 BUTTERTART DELI FILLING 9KG PURATOS 059031 CREAM CHEESE CREMFIL 9KG PURATOS 059034 CHERRY FRUITFIL 9KG PURATOS 059035 KEY LIME CREMFIL SILK 9KG PURATOS 059037 COCONUT BAVARIAN CREMFIL SILK 9KG PURATOS 059038 LEMON MADNESS CREMFIL 9KG PURATOS 059039 CHOCOLATE CREMFIL 9KG PURATOS 059040 VANILLA CREMFIL SILK 9KG PURATOS 059043 GANACHE CHOCOLATE PURE BELGIAN 9KG PURATOS 059051 BAVARIAN KREME 12KG SANDEL 059052 CUSTARD PASTRY FILLING 12KG 059054 DATE SPREAD 15KG SANDEL 059056 LEMON PIE FILLING 12KG SANDEL 059057 STRAWBERRY FILLING 6/1KG 059067 CHERRY PIE FILLING 12KG SANDEL 059068 BLUEBERRY PIE FILLING DELUXE 15KG 059069 MINCEMEAT12KG SANDEL 059075 BANANA CRÈME PASTRY FILLING 6/1KG SANDEL 059077 BAVARIAN DANISH FILLING 12/1KG SANDEL 059080 LEMON DANISH FILLING 12/1KG SANDEL 059081 APPLE DANISH FILLING 6/1KG 059083 CHERRY DANISH FILLING 12/1KG SANDEL 059085 RASPBERRY PASTRY FILLING 12/1KG SANDEL 059088 SASKATOON BERRY PIE FILLING 12KG DAWN FOODS 059089 LEMON PUDDING/PIE FILLING JELLO 2/1KG 059092 CHERRY FILLING 15KG SANDEL 059093 VANILLA JELLO INST PUDDING 2 X 1 KG 059094 CHOCOLATE PUDDING INSTANT JELLO 2/1KG 059101 CUSTARD PREMIUM 12.5KG IREKS 059102 STRAWBERRY FIXFERTIG KESSO 3KG 059103 TIRAMISU FIXFERIG KESSO 3KG 059121 BANANA INSTANT PUDDING MIX LYNCH 2/5 LB 059122 MANGO MADNESS CREMFIL 9KG PURATOS Page 1 of 2 J & S FOOD SERVICE 4718-94 AVE Product List EDMONTON, AB, T6B 2T3 Phone: (780) 435-5446 As of: 07-May-21 Fax: (780) 435-5896 Website: www.jandsfoodservice.com E-mail: [email protected] Business #: 129490868 Part No. Description 059128 CREAMY VIT 25KG PURATOS 059129 DULCE DE LECHE 9KG PURATOS TFA 059132 STRAWBERRY/RHUBARB PIE FILLING 11KG 059141 BLUEBERRY PIE FILLING 12KG ED SMITH 059147 VENETIAN CRÈME 12KG SANDEL 059148 APPLE PIE FILLING 15KG CARTON SANDEL 059155 BLUEBERRY PASTRY FILL 6/1KG SANDEL 059156 CUSTARD POWDER BIRDS 12/340G 059161 DULCE DE LECHE 18KG PURATOS 059162 CREMFIL ULTIM 9KG PURATOS 059163 CHERRY PIE FILLING 12/540ML E.D.SMITH 059164 BLUEBERRY PIE FILLING 12/540ML E.D. SMITH 059165 APPLE PIE FILLING 12/540ML E.D. SMITH 059166 DULCE DE LECHE 10KG 059167 APPLE DICED TOPFIL PLUS 8KG PURATOS 059168 CHERRY TOPFIL PLUS 9KG PURATOS 059169 APPLE SLICED GOURMET TOPFIL 8KG PURATOS 059170 STRAWBERRY RHUBARB TOPFIL PLUS 9KG PURATOS 059171 MIXED BERRY TOPFIL PLUS 9KG PURATOS 059172 BLUEBERRY WILD TOPFIL CHOICE 9KG PURATOS 059173 RASPBERRY TOPFIL CHOICE 9KG PURATOS 059174 STRAWBERRY TOPFIL CHOICE 9KG PURATOS Page 2 of 2.
Recommended publications
  • Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser
    Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser th Seller’s Name___________________________________ Final Orders Due — February 14 Seller’s Phone___________________________________ Products Arrive — March 4th Thank you for your support! Pies Artisan Cobblers IQF Fruit Mini Pies 6 of 1 flavor, or variety pack $ 28 Totals $ 15 $ 16 $ 16 $ 10 $ 9 Pie 1 Apple, - l Items 1 Rasp/Rhub, Rasp/Rhub, 1 cialty Apple , Peach Peach Peach Cherry Blueberry Total Due Total ch Strawberry Tota Marionberry Marionberry Marionberry Forest Berry Forest Spe Cherry Crunch Cherry Caramel Apple Apple Caramel American Apple American Peach Raspberry Peach Pea Raspberry/Rhubarb Raspberry/Rhubarb Variety Pack Variety 1 ________ 1 Cherry, 2 Marionberry, Marionberry, 2 Cherry, 1 Name & Phone Lemon Silk i Product Sub-totals Page______of______ Total Items_______________________ Total Dollars_____________________ Thank you for considering the products of Willamette Valley Pie Company and for supporting local fund raising groups!! If you have questions about our company, products, or fund raising for your group, please contact us at www.wvpie.com or 503-873-7437. • From the freezer to your oven with easy directions All Natural Handmade Pies • Two crust fruit pies are trans-fat free and dairy free • 9-inches and a full 40 ounces of heaven • All natural ingredients, no preservatives, no GMO’s • Pie crusts hand-rolled, hand-filled, and crimped American Apple Pie Tart Granny Smith apples blended with just the right amount of cinnamon and sugar to give you a truly old fashioned apple pie cream……WOW! taste. Cherry Crunch Pie Ripe, red, plump, whole cherries are packed into a hand rolled crust then topped with a flour, sugar, butter and sliced almond crunch for a perfect combination of flavors and texture.
    [Show full text]
  • An American Euphemism
    APRIL AN AMERICAN EUPHEMISM he theory that baseball causes global warming may be controversial, T but it is based on close and careful observation. Each year, the natural experiment called spring training is replayed, coinciding with a time when New Englanders are losing their will over whether winter will ever end and whether we will need to readjust expectations for outerwear and inner peace. The results thus far are always the same: warm weather breaks out in Florida, and as baseball swings northward into the frozen lands, the warmth spreads with it until sometime in April, when Red Sox fans are able to divest themselves of just enough layers of coats and mittens to enter Fenway unfettered. Spring arrives. Baseball-induced warming may be no argument against league expansion, but it is a reminder that springtime is more than just a change of weather. It is a change of mindset and mood. In times past, before electricity and refrigeration changed the world of food preservation and eating, the arrival of fresh foods after a winter of pickled, canned and dried produce was something to cheer, a beacon for better times. Spring in New England had its own, distinctive harbingers. Sugaring in March was a promise of life stirring, like marauding bears, ruby-throated hummingbirds or rivers of mud, but when it comes to pie, the surest sign of the season was the arrival of rhubarb. Pushing through to the sun as the last snows depart, like snow drops or crocus, rhubarb symbolized our reanimation. As the weather gathered nerve to warm itself, fitfully, hearty meat pies quickly ceded their privileged shelf in the oven to the bright NEW ENGLAND PIE hope of fresh fruit pies like rhubarb.
    [Show full text]
  • Northern Junket, Index
    CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever.
    [Show full text]
  • The Ultimate A-Z of Dog Names
    Page 1 of 155 The ultimate A-Z of dog names To Barney For his infinite patience and perserverence in training me to be a model dog owner! And for introducing me to the joys of being a dog’s best friend. Please do not copy this book Richard Cussons has spent many many hours compiling this book. He alone is the copyright holder. He would very much appreciate it if you do not make this book available to others who have not paid for it. Thanks for your cooperation and understanding. Copywright 2004 by Richard Cussons. All rights reserved worldwide. No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of Richard Cussons. Page 2 of 155 The ultimate A-Z of dog names Contents Contents The ultimate A-Z of dog names 4 How to choose the perfect name for your dog 5 All about dog names 7 The top 10 dog names 13 A-Z of 24,920 names for dogs 14 1,084 names for two dogs 131 99 names for three dogs 136 Even more doggie information 137 And finally… 138 Bonus Report – 2,514 dog names by country 139 Page 3 of 155 The ultimate A-Z of dog names The ultimate A-Z of dog names The ultimate A-Z of dog names Of all the domesticated animals around today, dogs are arguably the greatest of companions to man.
    [Show full text]
  • Linn's Fresh Baked Pie and Quiche Flavors
    SEE LINN’S WEDDING LINN’S FRESH BAKED CAKE FLAVORS Click Here CAKE FLAVORS Click Here Linn’s Fresh Baked Pie and Quiche Flavors Orders for Linn’s fresh baked fruit pies, cream pies, and quiches are made in person, or by phone, only. Visit: Linn’s Easy As Pie Café or Linn’s Restaurant Call: 1-805-924-3050 (EAP) or 1-805-927-0371 (LR) Linn’s local, fresh baked pies and quiches cannot be shipped, but they are available for customer pick up at Linn’s Easy As Pie Café in Cambria, California. LINN’S PIES AND QUICHES ARE SCRATCH-MADE WITH REAL, FARM-FRESH INGREDIENTS WITHOUT artificial flavors, food colorings, or high fructose corn syrup. Linn’s fruit pies are made with more fruit and just the right touch of real cane sugar. Select one of the popular Linn’s pie flavors on this page for the holidays, special occasions, or events. Many Linn’s fresh baked pie flavors are available on a daily basis at Linn’s restaurant and café and are marked (A) below. We suggest calling ahead to reserve your desired flavor. Some Linn’s fresh baked pies and all quiches are by special order or available seasonally, only. Call ahead or visit the restaurant or café to pre-order a fresh baked pie or quiche marked (S). Linn’s Olallieberry Pie Linn’s Traditional Pumpkin Pie Linn’s Raspberry-Rhubarb Pie Our most famous pie, hands down! A Thanksgiving “must have.” A plated beauty, vibrant flavor. Sweet ’n tart, Linn’s Olallieberry So easy to serve at the holidays, Sweet, ripe, red raspberries and Dessert Filling & Topping is this creamy, hand-stirred and pleasingly tart rhubarb filling ensconced in a double, hand-rolled, perfectly autumn-spiced pumpkin delivers a vibrant burst of fruit flaky, golden, pastry crust.
    [Show full text]
  • A Textbook of Baking and Pastry Fundamentals
    A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
    [Show full text]
  • 2017 Annual Recipe Index Annual Recipe Index
    2017 ANNUAL RECIPE INDEX ANNUAL RECIPE INDEX. Granny Smith & cinnamon crumble ...................Jul: 121 Afogato muffins in Pork belly with apples Baby spinach & garlic Acoffee sugar .......................... May: 108 and pears ................................. Apr: 67 Bchive dumplings .......................Nov: 56 All-day pan-cooked breakfast ...... Apr: 84 Rose caramel apples .................. Apr: 112 Bacon and pancetta see also ham and Almonds Salmon en papillote with prosciutto Almond kofta balls with heirloom kohlrabi & apple salad .............Nov: 20 Bacon, cheese & onion with pickled tomato salad ............................ Feb: 68 Vin santo apple & mustard seeds ..........................Jul: 112 Brussels sprouts with almonds sultana cake ...........................Dec: 170 Bacon & herb focaccia .................Mar: 90 and skordalia ............................ Apr: 20 Apricots Bacon & scallop skewers with Chocolate & almond Apricot & amaretti crisp ..............Jun: 122 peppercorn butter ...................Nov: 86 butter slice ............................. Sep: 126 Apricot & Breakfast pies .............................. Sep: 68 Chocolate almond cups ............. Feb: 110 amaretto cheesecake .............Nov: 116 Chicken a la Normande ................Jun: 48 Garden olive oil cakes .............. May: 101 Sfogliatelle with apricot & Creamy fish pie ........................... May: 96 Green beans with almonds rosemary filling.......................Aug: 127 Gorgonzola, pumpkin, maple-cured and mint ...................................Dec:
    [Show full text]
  • 2019 Catering Menu
    CATERING MENU 2019 EAT, DRINK & BE INSPIRED At TCU Place, we specialize in creating great experiences. Whether you are planning a convention, meeting or special event, we offer a wide & varied selection of dining choices for casual, buffet or elegantly served banquets. Our menus are customizable and our food is freshly plated. We pride ourselves on creating a menu tailored just for you, whether you are holding a meeting for twelve or a dinner for hundreds. LOCAL SUPPLIERS TCU PLACE PROUDLY SUPPORTS THESE LOCAL SUPPLIERS: » Aunt Kathy’s Homestyle Products » LB Distillers » Gravelbourg Mustard » Prairie Pride Natural Foods » Great Western Brewing Company » Prairie Sun Orchards » Harvest Meats » Wild West Steelhead Trout » Jerry’s Food Emporium TABLE OF CONTENTS COFFEE BREAKS 1 BREAK BUILDERS 2 BREAKFAST BUFFETS 3 SALAD OPTIONS 4 LET’S DO LUNCH 5-6 SERVED LUNCHES 7 PRAIRIE BUFFET 8 FRONT ROW DINNER BUFFET 9 FEATURE PRESENTATION BUFFET 10 DINNER IS SERVED 11 TASTES & TAPAS 12 RECEPTION ACTION STATIONS 13 COSMOPOLITAN RECEPTION PACKAGES 14 APPLAUSE PLATTERS 15 LATE NIGHT LUNCH 16 ALL DAY MEETING PACKAGES 17-18 FACILITY GUIDELINES 19-20 BEVERAGE GUIDELINES 21 LET US CREATE A MENU FOR YOU, CUSTOMIZED MENUS AVAILABLE UPON REQUEST GF Gluten Free DF Dairy Free COFFEE BREAKS L Local V Vegetarian MORNING BREAKS AFTERNOON BREAKS Morning Boost $7.50/person V Chips & Dips $6.50/person GF V » A Duo of Cheddar & Saskatoon Berry » Layers of Red Pepper Hummus, Green Onion, Scones with Butter & Preserves Salsa, Olives & Creamy Chipotle served with » Housemade
    [Show full text]
  • PROVEN RECIPES for TRADITIONAL PENNSYLVANIA Dutch FOODS
    PROVEN RECIPES FOR TRADITIONAL PENNSYLVANIA Dutch FOODS PENNSYLVANIA Dutch COOKERY IN 1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as “flour to stiffen,” “butter the size of a walnut,” and “large as an apple.” Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. One of the favorite summer soups in the Pennsylvania Dutch country is Chicken Corn Soup.
    [Show full text]
  • The Culinary Chasm
    The Culinary Chasm Ingredients-Technique-Imagination-Artistry-Balance-Flow Ideas in Food The importance of language Master the material, organize it, then throw away the text and just cook The more you explain things, the more people will understand what you are doing and why you are doing it The First Three Notes Culinary Collectables Drawing Flavors: draw out and develop the flavor of a single or several ingredients Bonding of Flavors Borrowed versus True Flavor Sharing of Flavors Personal Oddessey and Discovery Culinary Aesthetics Nibbles and Sips Build a Story Connect With People First Creative Impulses A Reason to Listen Doing Something Great Beginning and End: when seasons overlap Unexplored Combinations Test Limits The Culinary Road House: A Cooks Diner Lose Boundaries and Forms Antique Artisans Antique Artistry Print Out Your Brain Distinctively Individual • Surf and turf sashimi • Petite epi the size of bread plate like a bread stick • Sesame seed flavored petite epi • Sour cream and onion flavored skate or use potato chips as a crust • Nori flavored cotton candy made with iso malt • Vinegar fondant • Ponzu methocel for poaching oysters • Skate wing with contemporary potato chip flavors: barbeque, salt and vinegar, sour cream and onion, black truffle • Finely ground iso malt to make cotton candy • Micro epazote and black truffle mayonnaise with soft shell crab • Citrus dust with clove and other spices with soft shell crab and sorrel—apply to sweetbreads(sweet and sour), foie gras, scallops • Steamed cider with calvados • Bacon-horseradish
    [Show full text]
  • BAKERY BOOK Stocked at Troyer Foods!
    BAKERY BOOK Stocked at Troyer Foods! UNBAKED PIES 835132 9” Unbaked Natural Juice Dutch Apple Pie 8/37 oz. 835008 9” Unbaked Natural Juice Strawberry Pie 8/38 oz. 835100 9” Unbaked Natural Juice Apple Pie 8/38 oz. 835300 9” Unbaked Natural Juice Blackberry Pie 8/38 oz. 835500 9” Unbaked Natural Juice Cherry Pie 8/38 oz. 835912 9” Unbaked Natural Juice Very Berry Pie 8/38 oz. 835910 9” Unbaked Strawberry Rhubarb Pie 8/39 oz. 835124 9” Unbaked Natural Juice Apple Walnut Pie 8/42 oz. 835616 9” Unbaked Natural Juice Peach Praline Pie 8/42 oz. 835704 9” Unbaked Pineapple Upside Down Pie 8/42 oz. 835600 10” Unbaked Natural Juice Peach Pie 6/42 oz. Gardner Pie Facts Family owned & operated since 1945 Real Fruit is used in their pies, never any fillers Clean Label—No GMO No High Fructose Corn Syrup Real Sugar—Cane or Beet All pies are shrink wrapped to minimize breakage Dough is mixed in small quantities to insure a flaky crust Unique Crust Designs to create hand-crafted appearance Kosher No added water or moisture to our fruit filling www.gardnerpie.com Gardner Pie Tips Make sure pie is never thawed before baking. Place only frozen pies in oven. Pies cannot be thawed and then refroze. We recommend washing pie, avoiding crimp, to ensure golden brown crust. Always bake on a flat, clean surface. Never Use Pan liners. If baking in a high altitude location, reduce oven temperature and increase bake time. If topped pies (ex. Apple Walnut) or open-faced pies (ex.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]