DOCSLIB.ORG

Food Solutions FOODSERVICE 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Solutions FOODSERVICE 2019 Food Solutions SERVING INSPIRATION FOODSERVICE 2019 Coup de pates was founded over 25 years ago, supplying Artisans across Paris with quality raw ingredients to help save them time and effort. Over time, our relationships with these Artisans blossomed and we worked together to make and supply a range of semi-prepared and finished products - all made the traditional way, using the finest local ingredients. Today, we’re continuing these traditions – preparing solutions to help artisans, chefs, pastry chefs and bakers across France and the world. Starting at our innovation kitchen in Paris, we have assembled a team of chefs, pastry chefs and bakers whose hearts, minds and hands have spent years mastering the essential techniques of French cuisine. To keep our ideas fresh we draw inspiration from international gastronomy, using flavours and techniques from around the world to imagine and innovate food ideas that inspire. As an extension to top kitchens, our team partners with chefs and bakers to develop bespoke solutions that range from essential components to finished dishes. What sets us apart is that each dish is carefully prepared to exact standards to guarantee quality and help save time, improve efficiency and provide a canvas for creativity in kitchens. In our world, success doesn’t come in the form of stars or reviews. Instead, we draw satisfaction from the knowledge that we have given chefs the time, headspace and inspiration to express their creativity and passion by serving fine food that people love. Browse through our range of fine patisserie, moreish canapes and time-saving base products. 2 COUP DE PATES BREAD OUR FINEST SELECTION 3 4 BREADS BREADS COUP DE PATES 825766 29481 29081 29597 Diamond Petit Pain Mini Rustic Ciabatta Selection Gourmet Dinner Roll Selection Petit Pain Gourmet Selection Diamond shaped soup roll with a crisp crust and a light airy crumb. A mixed case with 20 x sunflower, 20 x plain, 20 x multi-cereals and seeds A wonderful selection of pain de campagne, black 90 gourmet petit pain in 3 different shapes and flavours; 30 rustic triangles, 30 Units: 180 | Weight: 50g Units: 60 | Weight: 40g olive, tomato and basil, and corn dinner rolls. flutes campagne and 30 multiseed sourdough rolls. Units: 200 | Weight: 35g Units: 3 x 30 | Weight: 45-55g 6-8 mins / 200°C 6-8 mins / 200°C 6-8 mins / 200°C 6-8 mins / 200°C 29599 29497 822892 Boule (Ready to Fill) Stone-Baked Mini Plain Bread Sticks Stone-Baked Mini Cereal Bread Sticks Hollowed bread boule, simply thaw & serve, perfect for filling with hearty soups, Stone-baked mini levain bread sticks made using white flour, Made using white flour, sesame seeds, linseeds, wheat germ stews or salads. rye flour and semolina. Length 18 cm ±2cm. and malted wheat. Length 18 cm ±2cm. Units: 44 | Weight: 125g Units: 90 | Weight: 45g Units: 80 | Weight: 50g 1-2 hours / 19-23°C 6-8 mins / 200°C 6 mins / 180-190°C 5 6 BREADS BREADS MINI MINI 835166 822936 26081 Small Pumpkin and Chia Seed Rustic Roll Mini Brioche Rolls Mini Sesame Seed Topped Brioche Rolls A small rectangle shaped natural sourdough bread packed with nutrient rich chia Fresh butter and eggs make these delicious mini brioche rolls soft and rich. Mini buttery brioche roll topped with sesame seeds perfect for filling seeds and topped with pumpkin seeds. Perfect as a sandwich carrier. Units: 100 | Weight: 12g and toasting. Units: 35 | Weight: 130g Units: 54 | Weight: 12g 8-12 mins / 200°C 1 hour / 19-23°C 1 hour / 19-23°C MINI 835326 822894 Small Spelt & Beetroot Rustic Roll Mini Spinach Brioche Rolls A small rectangle shaped spelt & beetroot bread with a vibrant colour and nutty A deliciously light and airy small spinach brioche roll, topped with black sesame seeds flavour. Topped with nutritious sunflower seeds this bread is perfect as a sandwich Units: 54 | Weight: 12g carrier. Units: 38 | Weight: 130g 1 hour / 19-24°C 8-12 mins / 200°C 7 8 BREADS BREADS COUP DE PATES 835291 22505 22507 Spelt & Beetroot Loaf Cherry Tomato Panfocaccia (full sheet) Mediterranean Focaccia A hand shaped natural rye sourdough spelt pave. This nutty flavoured bread is Hand placed, sweet cherry tomatoes studded into the surface of this traditional Individual focaccia with Italian extra virgin olive oil, dressed with cherry balanced with the sweet flavour of grated beetroot which also gives this bread its olive oil rich focaccia from Genoa, Italy. tomatoes, a medley of peppers, capers and oregano. vibrant colour. Units: 10 | Weight: 800g Units: 50 | Weight: 100g Units: 14 | Weight: 400g 1 hour / 19-23°C 3-5 mins / 170°C 1 hour / 19-23°C 3-5 mins / 170°C 10-12 mins / 200°C 835164 22384 401697 Spelt Loaf with Sprouted Rye Traditional French Sourdough Baguette Brioche Loaf A natural rye sourdough spelt bread enriched with nutritious spelt grains and A classic French wheat sourdough with an open textured crumb Hand braided brioche loaf made with pure butter & free range eggs. Unsliced for sprouted rye. This rustic stone baked spelt bread is finished with a top cut and and a flour dusted chewy crust. greater versatility flour dusted. Units: 25 | Weight: 250g Units: 6 | Weight: 400g Units: 12 | Weight: 450g 8-12 mins / 200°C 3 hours / 19-24°C 10-12 mins / 200°C 9 10 VIENNOISERIE OUR FINEST SELECTION 11 12 CROISSANTS CROISSANTS 847765 25965 Bonne Maman Filled Croissant Large Croissant au Beurre Isigny Sainte Mère® AOP A delicious buttery croissant filled with Bonne Maman strawberry jam Croissant made with Isigny AOP butter. Ready to bake. Units: 50 | Weight: 85g Units: 60 | Weight: 75g 1 hour / 19-23°C 18-20 mins / 165°C 16-20 mins / 170°C Isigny butter has been produced under 'Appelation d’Origine Contrôlée’ (AOP) since 1986. Its milk is sourced from an exceptional pastoral location by the sea, between fields and marshes of Bessin and Cotentin. The town of Isigney-sur-Mer is within a 30km radius, in the region of Calvados. The mild and humid climate, along with the rich alluvial soil, provide the pastures that form the incomparable taste and buttercup colour of Isigny milk and butter. 826157 826161 Duo Chocolate Croissant Duo Raspberry Croissant A buttery croissant filled with a chocolate creme and encased in a colored dough. A buttery croissant filled with a sweet raspberry compote and encased in a Units: 36 | Weight: 90g colored dough. Units: 36 | Weight: 90g 20-22 mins / 170°C 20-22 mins / 170°C 13 14 FILLED CROISSANTS MINI CROISSANTS COUP DE PATES 25336 Raspberry Croissant Rich raspberry centre inside a light flaky croissant topped with crunchy raspberry sugar crystals. Units: 32 | Weight: 100g 20-25 mins / 170°C MINI MINI 826160 826169 Mini Duo Chocolate Croissant Mini Duo Raspberry Croissant A mini buttery croissant filled with a chocolate creme and encased in a colored A mini buttery croissant filled with a sweet raspberry compote and encased in a dough. colored dough. Units: 48 | Weight: 45g Units: 48 | Weight: 45g 15-18 mins / 170°C 15-18 mins / 170°C 22122 Multiseed Wholemeal Croissant All the indulgence of a traditional buttery croissant with the addition of wholemeal and seeds. Units: 55 | Weight: 80g 20-25 mins / 170°C MINI MINI 25977 25604 Mini Croissant au Beurre Isigny Sainte Mère® AOP Mini Croissant au Beurre Premium ready to bake mini croissant made with Isigny AOP butter, milk and eggs. A rich buttery, ready to bake mini croissant. Units: 210 | Weight: 30g Units: 225 | Weight: 25g 13-16 mins / 170°C 13-16 mins / 170°C 15 16 PAIN AU CHOCOLAT SWEET PASTRIES COUP DE PATES MINI MINI 25978 25506 25417 25168 Mini Pain au Chocolat au Beurre Isigny Sainte Mère® AOP Mini Pain au Chocolat Chausson aux Pommes - Apple Puff Pastry d’Hubert® Almond Nougat Pastry Twist Premium ready to bake mini pain au chocolat made with Isigny AOP butter, milk Mini pain au chocolat filled with rich, dark, Belgian chocolate sticks. Flaky butter pastry turnover filled with a sweet apple compote. A flaky pastry stick rolled in a crunchy nougat and almond shell. and eggs and 2 chocolate bars. Ready to bake. Pre-proved and ready to bake. Units: 40 | Weight: 120g Units: 170 | Weight: 40g Units: 260 | Weight: 28g Units: 40 | Weight: 120g 13-16 mins / 170°C 13-16 mins / 170°C 25-30 mins / 170°C 30-35 mins / 170°C 25989 25275 834616 Pain au Chocolat au Beurre Isigny Sainte Mère® AOP Mini Chausson aux Pommes Beurre Fine Roulé aux Pralines Pain au chocolat made with Isigny AOP butter. Ready to bake. Our exclusive delicate pastry filled with apple pieces and encased A delicious buttery Danish pastry filled with a sweet almond brittle Units: 64 | Weight: 85g in a wonderful flaky pastry. Units: 50 | Weight: 130g Units: 150 | Weight: 40g 18-20 mins / 170°C 20-22 mins / 170°C 30 - 60 mins / 19-23°C 20-22 mins / 170°C 17 18 MINI SWEET PASTRIES SWEET PASTRIES COUP DE PATES MINI 25958 25215 22522 Mini Pain Au Raisin Chocolate Pastry Stick Unsweetened Pancake/Crêpe Buttery Danish pastry swirls filled with creamy custard and plump raisins. A thin rich pastry stick, generously filled with a delicious chocolate Made with just milk, flour, water, eggs and Units: 120 | Weight: 30g | Glaze after cooling and hazelnut centre. Add variety by scoring before baking. salt. Unsweetened for versatility. Units: 60 | Weight: 70g | Egg wash and score before baking Units: 50 | Weight: 70g 13-16 mins / 170°C 20-30 mins / 0-4°C 12-14 mins / 170°C 1 hour / 0-4°C MINI MINI 25959 25256 837288 Mini French Pastry Assortment Mini Torsade Goji Berry Tea Breakfast Loaf 50 mini croissants, 50 mini pain au chocolat, 50 mini pain au raisin Buttery Danish pastry filled with chocolate chips and a smooth vanilla cream Moist fruit & seed loaf, naturally sweetened with tea soaked fruit & honey, packed Units: 150 | Weight: 26.6g twisted to form a torsade.
Load more

Recommended publications
  • Carta Francés QR
    Index Boites de “mantecadas” et produits pour faire soi-même à la maison................................................................Page1 SUCRÉ Viennoiseries/Mini viennoiseries/Petits fours/Chi-Chi/Gâteaux/...........................................................................Page 2 Pain grillé/Pain brioché/Gaufres/ .............................................................................................................................Page 3 Patisserie koppo...........................................................................................................................................................Page 4 GLACES Saveurs de toute l’année/Saveurs été ....................................................................................................................Page 5 SALÉ Pinchos/Croquettes/Rations/Pizzas...........................................................................................................................Page 6 BOISSONS Café et boissons chaudes/Infusions classiques (sans theíne)...............................................................................Page 7 THÉS ET INFUSIONS Thés ..............................................................................................................................................................................Page 8 Infusions sans theíne...................................................................................................................................................Page 9 BOISSONS Sorbets et milk shakes/Jus de fruits/ ........................................................................................................................Page10
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • Pastries Viennoiseries Viennoiseries
    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
    [Show full text]
  • Pain Au Chocolat Makes 24 Pastries
    _____________________________________________________________________________________ Pain au Chocolat Makes 24 pastries These wonderful pastries were the inspiration for us in learning about croissant dough and mastering the methods. There’s something about biting into flaky, bread layers and finding a bite of special chocolate in the middle. The process is the same as basic croissant up to the final formation and last rising. We’ve used the classic shape of a rolled rectangle for the version presented here. Serve them warm with your favorite coffee or tea. 1 Tbsp (1.5 pkg) active dry yeast 6 Tbsp warm water Two good pinches of sugar 3-1/2 cups flour 1-1/3 cups milk, warmed 1-1/2 Tbsp. sugar 1 Tbsp. salt 4 Tbsp. butter, cut into 8 chunks 1/2 lb. (2 sticks) unsalted butter, chilled Extra flour for dusting while rolling 1 egg (for egg wash) 12 oz. dark, bittersweet chocolate PART 1 – MIXING THE DOUGH 1. ACTIVATE the yeast. The water should be between 95-100°F, or comfortably warm to the inside of the wrist. Add two good pinches of sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened. 2. MEASURE the flour and place in a large mixing bowl. 3. WARM the milk with the sugar, salt, and 4 Tbsp. butter (cut into chunks) added until 95-100°F, or comfortable to the inside of the wrist and the butter melted.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Panadería | Pastelería | Cafetería
    CARTA PANADERÍA | PASTELERÍA | CAFETERÍA www.levaduramadre.es PANADERÍA Barras Hogazas RÚSTICA 1,00 LEÓN 3,95 GALLEGA 1,30 TRIGO TROCEADO 3,45 RAIZ 1,95 TRIGO SARRACENO 4,95 RAIZ INTEGRAL 2,10 ESPELTA BLANCA 3,95 RAIZ TRIGO COMPLETO 2,25 ESPELTA INTEGRAL 4,95 BRETAÑA 1,95 CENTENO PURO INTEGRAL 4,45 MULTICEREAL 1,80 CENTENO TRIGO Y NUECES 4,95 CAMPAGNARD 4,45 CANDEAL 1,20 MULTIHARINAS 4,45 CRISTAL 2,10 MAÍZ Y ESPELTA 4,45 DELUXE 2,45 VINO TINTO, PASAS Y NUECES 4,95 DELUXE ESPELTA Y REMOLACHA 2,45 PAVÉ ARÁNDANOS 4,95 PAN DE VIENA 1,55 MAÍZ 100% 5,95 PAN SARRACENO 100% 5,95 • ACEITUNAS 1,70 TRES QUESOS 4,95 • CEBOLLA 1,70 TOMATE Y HIERBAS PROVENZALES 5,95 • NUECES Y PASAS 1,90 ACEITUNA KALAMATA 5,95 • SIN SAL 0,85 PROTEÍNAS 4,95 • PANECILLO SIN GLUTEN 1,95 • MOLLETE 0,65 *Se puede encargar cualquier variedad • MOLLETE CEREALES 0,80 sin sal por 1€ más Pan Embolsado SALADO PAN DE MOLDE BLANCO 4,75 Empanadas 2,95 PAN DE MOLDE INTEGRAL 4,95 BERENJENA PACK 3 HAMBURGUESAS BRIOCHE 3,75 CARNE BACALAO POLLO TERNERA CRIOLLA BONITO MORCILLA BOLAS DE QUESO 0,55 PICADILLO ESPINACAS Y QUESO AZUL PAN DE AJO 2,25 Quiches 4,45 SALMÓN QUESO Y PUERRO ESPINACAS ZANAHORIA Y MANZANA QUESO Y BACON DULCE COOKIES 2,10 CROISSANT MANTEQUILLA 1,30 (CHOCOLATE, LIMON, PISTACHO, NATURAL, CROISSANT 1,50 RED VELVET Y CACAHUETE) (MANTEQUILLA, CHOCOLATE, INTEGRAL, MUFFIN 2,45 AVENA, QUINOA) (PLÁTANO, FRUTOS ROJOS, LIMON Y AMAPOLA, ECLER 1,95 TRIPLE CHOCOLATE, MANZANA Y NUECES) (CAFÉ, CHOCOLATE, VAINILLA) BROWNIE 3,45 PAIN AU CHOCOLAT 1,30 PALMERA AZÚCAR 1,95 STRUDEL 2,95
    [Show full text]
  • Spring | Summer 2021 Pre-Boxed Business Menu
    Spring | Summer 2021 Pre-boxed Business Menu At Spier’s we don’t believe in dietary requirements as a side consideration. Our fresh and hearty options cater for a broad range of teams and customers. We have highlighted our Gluten, Dairy and Nut Free options, plus food for Vegetarian and Vegan preferences. Order deadlines are stated. We will always attempt to accommodate last minute requests. Call: 07491 211 162 Email: [email protected] 100% eco-friendly Hot or cold food 80% of menu Zero waste to Full ingredients, Transparent and or biodegradable delivery naturally gluten landfill winner dietaries and secure hygiene packaging free or with gluten 2020 allergens lists process free option provided Individual Boxed Meals Breakfast BAKERY SIGNATURE BIRCHER POTS BREAKFAST BAPS Croissant (VG, NF. Allergens: Gluten, Dairy) 1.70 Berry bircher Brioche or GF baps with your choice of brown, Homemade triple berry bircher with coconut ketchup or any of Spier’s bespoke sauces. Single Pain au chocolat (VG, NF. Allergens: Dairy, Gluten) 1.70 flakes and banana topping. Choice of dairy/non item bacon, sausage or egg baps also available. dairy option BREAKFAST POTS (Vegan, VG, GF, DF. Allergens: Nuts. Option of NF) 3.50 Hot sausage and egg bap (DF, NF. Allergens: Gluten, Egg) Chocolate caramel bircher 4 Croyo pot Chef’s special chocolate and caramel bircher with Granola and coconut yoghurt with a fresh berry coconut flakes and banana topping Hot bacon and egg bap (VG, GF. Allergens: Dairy, Nuts. Option of DF and NF) 3 compote (Vegan, VG, GF, DF. Allergens: Nuts) 3.50 (DF, NF.
    [Show full text]
  • Menu English
    Quality: the secret of our success FOR ALLERGY SUFFERERS USER ALSO GLUTEN-FREE CERTIFICATE Each pizza can be chosen with our dough gluten free for Celiacs. BU NA E SANA ! ONLY MOTHER YEAST TEST AND A SLOW ONE THE ANCIENT KAMUT LEAVENED RICH CEREAL 48 HOURS WARRANTY OF ANTIOXIDANTS OF HIGH AND PROTEINS DIGESTIBILITY INVEST ON OURS ONLY FLOURS CUSTOMERS CRAFTS WITH PRODUCTS AND REGRIND QUALITY WITH IN STONE MOZZARELLA DOP AND COLD CUTS CERTIFIED The Dear customers are advised that there are no separate accounts. Tickets in the evening hours are not accepted. Kamut flour doughs have a surcharge of 1.00 euros. The pizzas with gluten-free dough have a surcharge of 3.00 euros. Guests are requested to inform the dining room staff of any allergies and food intolerances. A list of allergens is available on request. service euro 2,00 per person USER All appetizers are served with panfocaccia CERTIFICATE hot made with sourdough, cooked in a wood oven (panfocaccia of KAMUT® BIO for only E 1.00 more) APPETIZERS E Bruschetta calda Homemade bread, tomato, oil, oregano 4,50 Bruschetta all’nduja piccante House bread, ’nduja 5,00 Bruschetta bufala e acciughe Homemade bread, buffalo slices with anchovies on the Cantabrian sea 6,00 La Bufala Whole buffalo 250 grams fresh and delivered daily, served on a bed of rocket 8,00 Burrata Two fresh burrata for daily delivery, surrounded by Crudo di Parma DOP or High Quality Natural Cooked Ham without gluten and lactose free served on a bed of rocket 9,50 Burrata e acciughe A fresh burrata of daily delivery surrounded
    [Show full text]
  • Pasticceria Pâtisserie and Cakes Savoury Donuts Krapfen Pastry
    Pastry Muffins Donuts Krapfen 1C2537 1C2545 1C2544 1F2415 1F2414 1F4180 1C22920 1C2630 1C1152271 1C7124 1C7008 1CP01817 Mini Muffin Yogurt Apricot Jam Mini Muffin Yogurt Muffin Yogurt Crêpes Pancakes deluxe Pancake Donut Ciok Graffa Gran Ciambella Bis La Graffa Sugar Donut Apricot jam, without added flavourings, filled with Whiteciok Classic paper cup Pack of 4 pcs - Pack of 2 pcs - Diameter: 27 cm from the Vesuvius National Park - sprin- Cocoa dough sprinkled with hazelnut 100% Italian yogurt. Thaw & serve Filled Hazelnut And Decoraded In a practical two-pieces flowpack With sugar on top diameter 12 cm diameter 10 cm kled with sugar grains. Thaw & serve grains - 100% Italian yogurt. Thaw & serve With Chocolate 40 50 20°C 60 min 50 48 0-4°C 180 min 35 100 0-4°C 180 min Pain au Chocolat Custard Raisin Swirl Danish Custard Cream Crown 29 40 20°C 60 min 31 40 20°C 60 min 57 30 20°C 60 min 75 24 20°C 90 min 63 48 20°C 90 min 70 40 20°C 90 min Filled with chocolate Filled with custard and raisins Filled with custard and sprinkled Neapolitan Neapolitan with sliced hazelnut and almond Specialties Specialties 1C1168335 1C2413 ITALIANO ITALIANO ITALIANO 100% 100% 100% 85 90 170°C 23-27 min 100 60 20°C 60 min 100 48 170°C 23-27 min 1C2190 1C4101 1C1038959 Babà Monoportion Struffoli Typical Neapolitan Pastry Ricoperti di miele e frutta candita 1F4182 NEW 1F7575 1F4172C 1T2146 1C2499 1C2497 100 10 20°C 35 min 100 6 20°C 120 min Tipicità Napoletane Tipicità Napoletane La Graffa Maxi Ciambella Custard Mini Krapfen Plain Krapfen 1C3119 1C1154954 1C3122 With sugar on top Double Chocolate Muffin Muffin by Baci® Perugina® Traditional Blueberry Gran- 100 36 20°C 90 min 27 100 20°C 60 min 55 48 20°C 60 min muffin Classic paper cup, 100% Italian With hazelnut cream Baci® Neapolitan Mini Neapolitan Riccia Sfogliatella Mini Neapolitan Frolla Sfogliatella Mini Lobster Tail Pastry ® Daisy shape paper cup Specialties Hazelnut Conchiglia Hazelnut Shell Light Custard Cream Shell yogurt.
    [Show full text]
  • Dessert Bites * (Check Our Selection of Dairy- and Egg- Free Dessert Bites at the End of the Menu Below)
    Most of our desserts are traditional European desserts made with different nuts *serves 12 people unless otherwise stated *** large size cookies Cookies – Dessert bites * (check our selection of dairy- and egg- free dessert bites at the end of the menu below) Alfajores-like sandwich cookies with ground poppy seeds and rosehip or apricot jam ………………………………………………...13$ Alfajores made with walnut shortbread pastry, filled with dulce de leche………11$ Alfajores made with walnut shortbread pastry, filled with rosehip jam ……………………………11$ Almond, walnut stuffed spiced shortbread cookies from the Adriatic islands (“Klasuni”) …………………………………………………………..……..16$ Amaretti biscuits with dark chocolate ……………………………………….16$ Baci di dama (lady’s kisses : mini Italian almond cookies glued with chocolate) ……………………………………………11 $ Baklava With milk chocolate .………………………………………………………..9$ Bosnian baklava………………..…………………….………………..…….10$ Egiptian baklava (with almonds) ……………………………..………10$ Ground poppy-seed baklava …………………………………………….13$ Beehive-shaped cookies with different fillings: - Coconut beehives with lemon filling …………13$ - Hazelnut beehives with chocolate filling …...13$ - Pecan beekives with caramel filling ….……….13$ - Walnut beehives with caramel-honey filling ………………………………………………………………13$ Bocca di nonna with earl grey ganache sandwich cookies (almond and chocolate) ….…………………………………………………………………………..11$ Brownie bites : - Chocolate fudge ………………………..…………………………………….9$ - Dulce de Leche and almonds ………………………………………17$ - German chocolate brownies …………………………………………….23$ - Orange
    [Show full text]
  • Standard for Advanced Baker
    ST0190/01 Standard for Advanced Baker Section 1: Occupational Profile of an Advanced Baker Bakers work in one of the largest, most dynamic and fastest growing sectors of the food and drink industry. Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world. Advanced bakers will have an in depth knowledge of bakery techniques and will demonstrate expertise in a range of bakery activities. They may work in craft, in store or in automated bakeries. They will have a full understanding of product costing and quality monitoring processes and will spend time working on activities such as product development and improvement. They will have both the knowledge and skills necessary to use problem solving techniques, quality assurance and Continuous Improvement (CI) techniques. They may be expected to lead others and will have skills in leadership and management. Advanced bakers may progress into more advanced technical or management roles. This apprenticeship is an ideal spring board for potential future leaders of the bakery industry. Section 2: The Knowledge, Skills and Behaviours Advanced bakers will have the following knowledge and understanding: Advanced understanding of baking techniques, methods and processes used within the baking industry, including methods for speciality production and manufacture; the principles of different mixing methods including high speed, spiral and planetary. Current legislation and regulation requirements and updates; and how to keep abreast of changes. Different bakery types: puff pastry manufacture, choux pastry principles, hot plate recipes, frying. Advanced principles of ingredients and their functionality, including how to select the correct ingredients for specific applications (to include core science).
    [Show full text]
  • Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper
    Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used.
    [Show full text]