Transform Menus from Ordinary to Extraordinary Fudges, Toppings, Syrups and Specialty Items
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Goodberrys Menu
Concretes Sundaes Includes your choice of flavours to MIX IN Includes your choice of 1 flavour ON TOP SMALL $5.95 Finished with Cream, Flake & a Cherry. Includes 1 Flavour. SMALL $5.90 Includes 1 flavour LARGE $6.90 Includes 1 flavour REGULAR $7.95 Includes 1 Flavour. Additional Scoop of Flavour 0.90c Extra LARGE $12.95 Specialty Sundaes Includes 1 Flavour. Kids M&M Additional Scoop of Flavour 0.90c Extra M & M’s, Cream, Sprinkles & a Tiny Teddy Biscuit. Speciality Concretes SMALL $4.50 LARGE $4.95 Caramel Crumble Violet Crumble & Caramel. Sandstorm Hot Chocolate Fudge & Malt. Cookies ‘n’ Cream Oreo & Choc Fudge. SMALL $6.50 LARGE $6.90 Nutty Professor Strawana Oreo & Peanut Butter Fudge. Banana, Strawberries, Cream & a Cherry. Chocky Road Snicker Marshmallow & Choc Chip. Carmel Fudge, Roasted Peanuts & Choc Chip. Mint Madness Better Butterscotch Mint Fudge & Choc Chip. Butterscotch Fudge, Pecans, Cream & a Cherry. Ferrero Rocher Truffle Nutella & Choc Wafer Hot Caramel, Hot Chocolate Fudge & Pecans. Fruit & Nut Hawaiian Wildberry & Almonds Pineapple, Banana, Macadamias & Coconut. Mango Pash Choc Crunch Marshmallow Fudge, Chocolate Syrup, Choc Crunch, Passionfruit & Mango. Cream & a Cherry. Butternut Smore’s Butterscotch & Macadamias. Graham Crackers, Marshmallow Fudge, Hot Choc Fudge. Berry Nice SMALL $6.90 LARGE $7.50 Raspberry & Marshmallow Fudge. Strawberry Spike Fudge Brownie Banana & Strawberry. Warm Fudge Brownie, Hot Fudge & Flake Chocolate. Rainbow Bright SMALL $7.50 LARGE $7.90 M&Ms & Sprinkles. Apple Crumble $7.90 Bountyful Warm Apple Crumble, Vanilla Frozen Custard & Whipped Coconut & Choc Chip. Cream Topped With Cinnamon. Golden Good Time Banana Split $9.95 Butterscotch fudge & Honeycomb Biscuit. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
VISITORS: to Those Visiting with Us Today, We Extend a Warm Welcome
June 18, 2017 Youth News Sunday Worship: 8:30&10:45am Trek, June 24th - July 1st – There are still a few spots remaining for Trek. The $100 deposit to insure your spot is due ASAP. I can only Bible Class: 9:45 am take a certain amount of students on this trip, so it will be on a first-come, first-serve basis. We are having a meeting in the youth room this Sunday Evening: 5:00 pm Sunday, June 18th, immediately following second service. Wednesday Class: 7:00 pm Tuesday Ladies: 10:00 am T.N.T., June 20th - After VBS on Tuesday, June 20th, we will have a movie night in the youth room. Snacks and drinks will be provided. Phone Number 817-295-2233 Mission Burleson, June 23rd - Next Friday, we will meet at church building at 9:30 a.m. to head off for our service projects. We will be back passion for God, connection to the body, heart for service. A Publication of the Church of Christ by 2:30 p.m. for pick-up. Bring money for lunch! 1150 NW John Jones Dr., Burleson, TX 76028 E-mail:[email protected] - Homepage: www.burlesoncoc.com Junior High Mystery Trip—June 25th-28th. Cost is $100. Sign up in Junior High room. *Services are streamed live and this sometimes includes camera Guest wifi: bcoc2012 | E-Giving: Text “BCOC” to 77977 | www.burlesoncoc.com angles with the audience in view. Jim Lampley -817-913-5089 [email protected] Hutt Hutson-214-435-4091 [email protected] WELCOME VISITORS: To those visiting with us today, we extend a warm welcome. -
Used Machinery January 2017
Used Machinery January 2017 Machine Builder, Process and Packaging Solutions Provider Chocolate Processing Equipment Bauermeister SMM 800 4 x Petzholdt PVS 2000 Cocoa Nibs Mill Conches for dry conching, liquefying, homogenizing and Bauermeister KR13 degassing of low as well as high fat contents in chocolates and Cocoa nibs cleaner and de-stoner compound masses. Up to 2,500 kg Buhler Seedmaster pre- MacIntyre 5CR Mk12 3 ton crystallization process in refiner conche, age 1988 chocolate production LIPP IM-E900 chocolate Chocoma 4TX50 chocolate mixer, 940 litres, age 2001 temperer, 50 kg Chocolate melting tank Aasted DMW 500 Confitech FBT100 chocolate temperer, 500 kg/hr Tempering fondant beater, Age 2013 Sollich MSV 2000 Turbo 2 x Collmann Tempering Machine, hollow figure moulding line includes 2000 kg/hr cocoa butter press, spinners, depositors, cooling tunnels, Kreuter TMI 500 chocolate temperers and more. temperer, 500 kg/hr Low & Duff 300 one-shot Aasted 3000 temperer compact chocolate moulding line 3,000 kg/hr CEDA RS complete hollow chocolate forming line with wrappers Mazzetti 275 Shell Moulding Line Chocotech FD 490 Kreuter Favorit i S480C depositor Chocolate enrober, 480mm wide belt Knobel CCM 24/48 CAD- 2 x Sollich UT 420 enrober 21One-shot chocolate depositing machine Sollich Enrober TTS 620 temperer, 620mm wide belt Knobel CCM 36/72 Chocolate Depositor Kreuter Chocolate Enrober, 1200mm wide belt 2 x Knobel CCM 36-CAD- Sollich bottomer, 620mm wide 21 Chocolate Decorator Page 2 www.amp-rose.com Chocolate Wrapping Equipment 5 x -
Spooktacular Halloween Treats Ecookbook Imperial 2015.Pdf
2015 Edition 1 2 3 Spooktacular 4 5 6 7 HALLOWEEN 8 9 10 11 TREATS 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 1 3 Vampire Mist 2 4 Chocolate Spider Whoopie Pies 3 5 Homemade Snickers® Bars 4 6 Graveyard Chocolate Cheesecake Dip 5 7 Caramallows 6 8 Halloween Sugar Cookies 7 9 Candy Sugar Skulls 8 10 Turtle Caramel Apples 9 ® 12 Almond Joy Layer Cake 10 Worm Dirt Pudding Parfaits 13 11 Monster Cookie Bars 14 12 Candy Corn Fudge 15 13 16 Wicked Good Witch Hats 14 17 Caramel Honeycrisp Apple Bars 15 18 Meringue Ghosts 16 20 Strawberry Popcorn 17 21 Cookie Mice 18 22 Halloween Marshmallow Brownies 23 Spooky S’mores Bars 19 24 Pumpkin Pretzels 20 25 Ghost Pound Cake Sandwiches 21 26 Not So Spooky Spider Cookies 22 Trick or TREAT? 23 24 25 (Why is this even a question?) 26 27 Spooktacular Halloween Treats – 2015 Edition | ImperialSugar.com | Copyright 2015 Imperial Sugar Company 1 2 Vampire Mist Cocktail or Mocktail 3 ! rine 4 vampire’s favorite fruit? neck-ta at is a A This creepy showstopping libation creates a Wh 5 fog with dry ice. Colored sugar on the glass rim 6 gives an extra spooky touch. Prep time 0:10 Yield 4 servings 7 8 Ingredients 9 6 oz vanilla vodka 8 oz ginger beer 10 6 oz cranberry juice 11 4 oz pomegranate juice Food grade dry ice 12 13 Directions 14 1. Mix all ingredients (except for dry 15 ice) in a pitcher. -
Physical Activity for Chocolate Milk and Mixture Problems Chemistry
Physical activity for Chocolate Milk and Mixture Problems Chemistry experiments and algebra problems sometimes ask students to create percent mixtures or to change a mixture into a stronger or weaker solution by adding more of an ingredient. Students often have difficulty isolating the key concepts involved in this sort of problem. This investigation introduces the notion of changing percent mixtures through a fun class day that ends with a yummy treat. You will need: • 1 gallon of low fat milk for each class + 1 quart of lactose-free milk (or check with your class for requirements and allergies) • 1 can of Hershey’ s chocolate syrup • small paper cups • at least two glass measuring cups or pitchers Set up a table in the back of your room. (For fun make it a different place then where you usually work) and invite your students to bring chairs or stand and surround your table. Activity begins: What percent chocolate do you like your chocolate milk? Show students your thick chocolate syrup in a glass measuring cup and your milk in a larger measuring cup. Encourage a discussion about the approximate percent of chocolate in their chocolate milk that they imagine that they prefer. Then suggest that we try to make a sample of one of their percent suggestions. A 50% chocolate milk solution is a great place to start. Hopefully someone in your class will have suggested it. Ask how you should create a 50% chocolate milk solution. Students are generally pretty good at encouraging you to use the same amounts of chocolate syrup and milk to get a 50% chocolate mixture. -
GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the Best That GIFT BOXES Ghirardelli Has to Offer
GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the best that GIFT BOXES Ghirardelli has to offer... E. A. CHOCOLATE FAVOR GIFT BOX · 5 pc C. CHOCOLATE CARAMEL GIFT BOX · 18 pc E. CHOCOLATE LOVERS ASSORTMENTGIFT BOX · 54 pc · Milk Chocolate Caramel Square · Milk Chocolate Caramel Squares (6 pc) · Milk Chocolate Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Square · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Raspberry Square · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Mint Square · Dark Chocolate Raspberry Squares (6 pc) #83995 · $15.00 ◊† · Dark Chocolate 60% Cacao Square · Dark Chocolate Mint Squares (6 pc) · Milk Chocolate Sea Salt Brownie Squares (6 pc) #84022 · $5.00 ◊† · Intense Dark Chocolate 72% Cacao Squares (6 pc) D. DARK CHOCOLATE ASSORTMENT GIFT BOX · 36 pc · Intense Dark Chocolate 60% Cacao Squares (6 pc) · Dark Chocolate Raspberry Squares (6 pc) · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) B. CHOCOLATE COVERED ASSORTMENT GIFT BOX · 7.83 oz. · Dark Chocolate Mint Squares (6 pc) · Dark Chocolate Covered Almonds (5.22 oz.) · Dark Chocolate Sea Salt Caramel Squares (6 pc) #83996 · $35.00 ◊† · Milk Chocolate Covered Raisins (2.61 oz.) · Intense Dark Chocolate 72% Cacao Squares (6 pc) · Intense Dark Chocolate 60% Cacao Squares (6 pc) #84023 · $10.00 ◊† D. · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) #84025 · $25.00 ◊† H C A B 2 ◊ = Catalog exclusive † = Online exclusive 1-888-402-6262 · GHIRARDELLI.COM 3 GIFT TOWERS CHOCOLATE COVERED I J K L M N F. -
Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
JUNE 2012 Vol. 92, No. 6 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION RCI ANNUAL CONVENTION AND EXPO U.S. REGULATORY UPDATE COCOA TRACEABILITY AND CERTIFICATION CHOCOLATE AERATION RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention June 11 –15 at the Hyatt Regency San Francisco Airport. www.retailconfectioners.org/annual Monday, June 11 12:30 pm–1:00 pm Bus captain orientation Arrival and Optional Activities Day 4:30 pm–5:30 pm Welcome reception and business card ex- change on trade show floor noon –5:00 pm Registration desk open 5:30 pm Associate Member Meeting 1:00 pm–8:00 pm Trade show set-up 5:30 pm–6:15 pm Education Session: Cacao Fino de Aroma: A 1:00 pm–5:00 pm Committee meetings Model for Quality and Sustainability; 2:00 pm Associate Advisory Board meeting Juan Carlos Arroyave, Casa Luker. A dis- 3:00 pm Executive Board meeting cussion of Cacao Fino de Aroma (fine- 5:00 pm Board and Spouses dinner flavored cocoa), the importance of this type of product and why it is only 6:00 pm Board of Directors meeting 7 percent of the world’s cocoa produc- Tuesday, June 12 tion. Arroyave will also talk about the Juan Carlos Arroyave industry’s commitment to developing Expo and Education Day and advancing the cocoa-farming culture, the 6:00 am –10:00 am Trade show set-up agricultural model plan and education on best agricultural practices to maximize yields and qual- 7:00 am Past presidents meeting ity while promoting sustainability, environmental 7:00 am –8:00 am Breakfast responsibility and fair trade. -
Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use
Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use Second edition Edited by S.T. BECKETT Yorkreco Nestec York m SPRINGER-SCIENCE+BUSINESS MEDIA, B.V First edition 1988 Second edition 1994 © 1994 Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in 1994 Softcover reprint of the hardcover 1st edition 1994 Typeset in 10/12 pt Times New Roman by Thomson Press (India) Ltd, New Delhi ISBN 978-1-4613-5879-4 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication data Industrial chocolate manufacture and use / edited by S.T. Beckett. 2nd ed. -
Gift Catalog How We Got FAMOUS
Gift Catalog How we got FAMOUS . It all started with the Chocolate Chip Cookie. In 1978, The Famous 4th Street Cookie Company opened a stand in the Reading Terminal Market where shoppers lined up to buy delicious homemade cookies. These all-butter cookies have only the finest, premium, all-natural ingredients. Now, order online so you can be FAMOUS with friends, family and clients. Choose FAMOUS! Food Network: Fresh baked daily “One of the best bakeries in the US” Distinctive, beautiful packaging Philadelphia Magazine: “Best Cookie” Shipped anywhere in the US 2 Gift Towers Give the Perfect Gift All gift tower assortments include a “treasure” box of treats on top and a gift box of cookies on the bottom (Medium 12 cookies; Large 18 cookies). A Medium Gift Tower $44.95 B Large Gift Tower $54.95 Famous Classic Tower Chip Champs Tower Bunch of Nuts Tower Box 1: Assorted Chocolate Box 1: Colossal Chocolate Chip Cookies (6) Box 1: Assorted Chocolate Covered Covered Pretzels (12) Box 2: Chocolate Chip, Chocolate Chip Pretzels (12) Box 2: Chocolate Chip, Oatmeal Raisin, Walnut, Peanut Butter Chocolate Chip, Box 2: Chocolate Chip Walnut, Peanut Butter, and Chocolate Chip and White Chocolate Chip Cookies Chocolate Chip Macadamia Nut, Walnut Cookies Chocolate Chip Pecan, and Butter Chocolate Lovers Tower Almond Cookies American Classic Tower Box 1: Famous Fudge Brownies (12) Box 1: Famous Fudge Brownies (12) Box 2: Chocolate Chip, Peanut Butter Chocolate Chip Tower Box 2: Chocolate Chip, Oatmeal Raisin, Chocolate Chip, Chocolate Chip Macadamia Box 1: Colossal Chocolate Chip Cookies (6) Sugar, and Snickerdoodle Cookies Nut, and Chocolate Chip Pecan Cookies Box 2: Chocolate Chip Cookies A B Order online at famouscookies.com or call 215.625.9870, today! 3 Distinctive Famous Gifts Be Distinctive . -
United States Patent Office Patented An
3,119,693 United States Patent Office Patented an. 28, 1964 2 milk depend more or less upon an increase in the viscosity 3,519,693 of the product through additions of such substances as METHOD FOR PRESPARNG A DUTCHED) starch (0.75-1.0%), milk solids, non-fat (5%), gelatin COCOA POWDER (0.25-0.35%), sodium alginate (0.25) or carragheenin. Frank P. Codena, Newton, and Agnes J. La Voix, Wey It has been calculated in the past that with average cocoa mouth, Mass, assignors to General Foods Corporation, particles 20 microns in size a viscosity of 35 cps. is neces White Paisas, N.Y., a corporation of Delaware sary to prevent sedimentation for 19.5 hours. The ad No Drawing. Fied Aug. 9, 1961, Ser. No. 130,247 dition of starch and non-fat milk solids in the form of con 5 Cains. (C. 99-26) densed skim milk has been used in the past to a consider The present application relates to a new and improved O able extent, Where starch is used, a high heat treatment method of producing a cocoa powder suitable for use in (e.g., 190 F.) was necessary to get the full effect. chocolate drinks and other beverages where it is desired While high viscosity gives the chocolate milk product that the drink be free of sedimentation and suspended a rich appearance, it causes a filmy aftertaste in the cocoa particle specks when a cocoa product is added to the mouth, satisfies the appetite more readily, and tends to drink. 5 limit consumption. -
Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center
Monday, April 11 - Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center Production Conference Committee Chair Robert Huzinec The Hershey Company Vice Chair Ed Wilson Retired, AAK USA PMCA Office Yvette Thomas Brandy Kresge Rachel Halkias Program Committee Chair Co-Chair Judy Cooley Cynthia Angelo Global Confection Connections, LLC Givaudan Flavors Members Mike Allured ....................................... MC/Manufacturing Confectioner Philip A. Cartier .......................................................... Hummelstown, PA Diane Douglas ......................................................... Concord Foods, Inc. Peggy Fyffe .................................................. Almond Board of California Steven L. Genzoli ................................. Ghirardelli Chocolate Company Pamela Gesford ................................................... The Hershey Company Amy Hartman ...................................................The Warrell Corporation W. David Hess ................................................................... Cornwall, PA Shawn Houser-Fedor ........................................... The Hershey Company Patrick Huffman ....................................... Blommer Chocolate Company Patrick Hurley ................................................ Spangler Candy Company Didem Icoz ....................................................................... Ingredion, Inc. Michael Jelavich .............................................................Sensient Colors Leslie