Brittletip. Tips and Ideas from Krokantconfiserie

Total Page：16

File Type：pdf, Size：1020Kb

BrittleTip. Tips and ideas from KrokantConfiserie May bugs that fly straight in your mouth. The secret and basis of the best May bugs is the finest almond brittle made from pure, natural raw materials, whe- reby the sugar is melted according to confectionery tradition. Once all of the ingredients are together, evenly thin- walled, egg-shaped halves are formed. These brittle eggs are supplied in films of 54 pieces, which hugely simplifies handling. To ensure that the May bugs are a success, choose brittle eggs measuring 40 mm and proceed according to the six working steps. Brittle eggs, Item No. 22000030 1. The filling 2. Folding up 3. The couverture chocolate The brittle eggs in film can be filled You can conveniently fold together Cover the brittle eggs with correctly using all standard filling machines. larger quantities of brittle eggs with tempered couverture chocolate. As brittle is hygroscopic, nougat is a folding frame. Small quantities To achieve an attractive look, choo- recommended as the filling. can also be put together by hand. se couverture chocolate made from Folding frame Item No. 8000 dark chocolate. Adapter Item No. 8006 4. Wings 5. Feet 6. Eyes Shortly before the couverture cho- What would a bug be without little Draw two dots on the face of the colate sets, two unpeeled almonds feet to crawl with? Attach the torso May bug at the end with egg white are to be attached as May bug of the May bug to the feet with a icing – and the sweet bug will look wings. Large Californian almonds little couverture chocolate. particularly appetising. are recommended for this. Feet Item No. 51207 Confiserie Mutter GmbH & Co. KG | Bächleweg 2 | D-79713 Bad Säckingen | Tel. +49 (0)7761 933 27 00 | Fax +49 (0)7761 933 27 09 | [email protected] .

Copy Link

Recommended publications

Rogers' Chocolates Christmas Savings Program 2020
Rogers' Chocolates Christmas Savings Program 2020 Company/Group Name: Call 1.800.663.2220 or 250.384.7021 to place your order, or fax this form to 250.384.5750. You can also scan and Contact Person: email it to [email protected]. If faxed or emailed, a customer service representative will contact Shipping Address: you to confirm your total and obtain your payment information. Street Address : All Orders Must Be Received and Paid For By DECEMBER 4, ` City : and Picked Up or Shipped By DECEMBER 11. Province : · If shipping to multiple addresses, our regular volume discount rates and freight charges will apply. Postal Code : · Not available with gift cards or previously discounted products. · Excludes taxes and freight. Telephone #: · Not available in combination with other offers. · Not applicable to custom orders. Please call us for more Email: information. · Subject to product availability. · Subject to change and/or cancellation at any time. Preferred delivery or pick-up date: · Free Shipping is applicable to Standard shipping only. Only applicable to orders shipping to destinations within Canada, □ Ground □ Air □ Pick-up @ excluding NL, NU, NT, YT. SPEND MAIL ORDER (also includes Factory Store Location) IN STORES $500-$999 10% Plus free shipping* to a single mailing address 10% *For qualifying orders over $500 (before discount) Ground shipping to BC, AB, SK, MB, ON, QC, NS, NB,PEI is free . $1,000-$5,000 25% Plus free shipping* to a single mailing address 20% Ground shipping to NL, NT, YT, NU, USA and international will be quoted
[Show full text]
Berdoll's Delicious Homemade Pecan Candies
! Berdoll’s Delicious Homemade Pecan Candies # 55…1 lb. Packages of Candied & Flavored Pecans $15.00 Choose an assortment of our mouth-watering pecan candies and flavored pecans! We make all 14 homemade flavors in our very own kitchens! AA – Milk Chocolate Caramel Pecan Clusters II – Dark Chocolate Caramel Pecan Clusters BB – Milk Chocolate Pecan Brittle JJ – Dark Chocolate Pecan Brittle CC- Milk Chocolate Pecans KK – Jalapeno Pecans EE – Roasted & Salted Pecans LL – White Chocolate Pecans FF – Cinnamon & Sugar Pecans MM – White Chocolate Caramel Pecan Clusters GG – Pecan Brittle UU – Honey Glazed Pecans HH – Dark Chocolate Pecans VV – Texas Mesquite Barbecue Show your Texas pride! # 556…1 lb. 3-Way Bag-TX $17.00 White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans #101…1 lb. Texas Tin $20.00 Filled with White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans # 201…2.5 lb. Texas Tin $45.00 Filled with Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Pecan Clusters, Milk Chocolate Covered Pecan Brittle, and Cinnamon and Sugar Pecans. # 401…4.5 lb. Texas Tin $70.00 Double layer of Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Clusters, Milk Chocolate Pecan Brittle, and Cinnamon and Sugar Pecans. Start crossing off your Holiday Gift List now! # 102…1 lb. Christmas Tin $20.00 White Chocolate Pecans, Milk Chocolate Pecans, and Honey Glazed Pecans # 202…2.5 lb. Christmas Tin $45.00 Dark Chocolate Pecans, White Chocolate Pecans, Honey Glazed Pecans, Golden Pecan Halves, Milk Chocolate Caramel Pecan Clusters, Milk Chocolate Covered Pecan Brittle, and Cinnamon and Sugar Pecans.
[Show full text]
Formulation and Quality Assessment of Protein Rich Sesamechikki
RESEARCH PAPER International Journal of Agricultural Engineering | Volume 11 | Sp. Issue | April, 2018 | 11-14 ISSN–0974–2662 Visit us : www.researchjournal.co.in DOI: 10.15740/HAS/IJAE/11.Sp. Issue/11-14 Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar Snehal D. Pande and Shrutika K. Deo Received : 10.04.2018; Accepted : 13.04.2018 See end of the Paper for Abstract : ‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by authors’ affiliation all age groups, also possesses nutritional importance in it. In present study utilization of sesame Correspondence to : (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 Snehal D. Pande to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw MIT College of Food sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected Technology, Aurangabad to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). (M.S.) India Email : [email protected] Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2). Key words : Sesame Chikki, ANOVA, Texture analysis How to cite this paper : Pande, Snehal D. and Deo, Shrutika K. (2018). Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar. Internat. J. Agric. Engg., 11(Sp. Issue) : 11-14, DOI: 10.15740/HAS/IJAE/11.Sp.
[Show full text]
February 21, 1980
R. I . Jewish Historica l Association 11 130 Sessions Street Providence , RI 02906 Support Jewish Read By Agencies More Than With Your 40,000 Membership People THE ONLY ENGLISH -JE W ISH WEEKLY IN R. /. AND SOUTHEAS T MASS VOLUME LXVI . NUMBER 17 THURSDAY FEBRUARY 21 , 1980 25' PER COPY Kollek Terms Israel "Miserly" in N avon /Assimilation TEL -\VIV ()TA) - President Yitzhak Giving Rights to East Jerusalem Arabs Na,on v.Jrncd thJl unless immediate steps Jre lJkcn to chcc~ assimilation, the Jewish J ERUSALEM (JTA) - Mayor Teddy fact thdl the rights of Jcru~lcm Ar•b• ,,re, k.01lc . rcJccl d that idea peakJOg to Jn peorlc mJ) lo e three m,11,on of its members Ko llck of Jerusalem accused Israe li govern to this da). not en hrincd 10 lav. but - a, I racl Bond labor dclcgauon from the b} the end of this ccnturi He ingled out un ments, past and present. of shelving the wuh the right to teach Jordaman school \\ c,t Co.ut he ~•d 11 v. as a log,cal contrad,c l'Crs1l} campuses Jround the "orld as the problem of the country's minorities and curricula - v.crc J matter of admini trau,c llon that could lead ooh 10 a ··Berhn v.al1.·· places "" here the Jewish boi comes into charged that Israel has been " mi se rl y" in practice that could ea,il) be rc,cr-.cd birhcr, the AJCommlltee lcadcr v.erc contact" 1th the" ,de \\Orld'" and "it is there givi ng the Arab residen ts of Jerusalem their Kollek ha, long been ad•ocaung a told b) \l aJor Elias hciJ of Bethlehem that that as<1mllat1on begJOs."· rights.
[Show full text]
San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat
[Show full text]
Candy Temperature Chart Having a Good Thermometer Is Important When You’Re in the Candy-Making Business
Candy Temperature Chart Having a good thermometer is important when you’re in the candy-making business. A perfect batch of caramel depends on reaching a desirable tem- perature before removing from the heat. The faster and more accurate your thermometer, the better the candy. Makes sense, right? The good news is, you don’t have to go out and buy a fancy candy thermometer if you’ve already got the Super-Fast, Splash-Proof Thermapen from ThermoWorks in your bag of kitchen tricks. Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named. Bind agent for fruit pastes Thread A spoonful of sugar drizzled over a plate forms a fine, thin thread. This 230-235F stage makes a syrup, not a candy (106-112C) Fudge, Fondant, Creams, Penuche, Maple, etc. When a small amount of sugar syrup is dropped into very cold water 235-240F Softball and forms a ball that does not hold its shape when pressed with your (112-116C) fingers. Caramels and Divinity When a very small amount of sugar syrup is dropped into very cold 245-250F Firmball water and forms a ball that holds its shape but is still very sticky when (118-120C) pressed with your fingers. Taffy and Marshmallows When a small amount of sugar syrup is dropped into very cold water 250-265F Hardball and forms a ball that holds its shape but is pliable.
[Show full text]
Strategier Vid Översättning Av Kulturspecifika Fenomen Från Persiska Till Svenska
Institutionen för lingvistik och filologi Masteruppsats i iranska språk Höstterminen 2018 Strategier vid översättning av kulturspecifika fenomen från persiska till svenska Författare: Kenneth von Zeipel Handledare: Prof. Carina Jahani FD Morena Azbel Schmidt Abstract (svenska) Syftet med denna uppsats är att beskriva vilka strategier översättaren Carl G. Martinsson an- vänt sig av vid översättningen av kulturspecifika fenomen (Extralinguistic Cultural Refe- rences, ECR) från persiska till svenska i novellsamlingen Getingboet och nitton andra novel- ler från Iran (Martinsson, 1983), samt redogöra för huruvida Martinssons översättningar varit källspråksorienterade eller målspråksorienterade. Klassificeringen av översättningsstrategier har baserats på Jan Pedersens modell (2007). Ana- lysen visar att strategierna bevarande och generalisering använts i en majoritet av fallen, och att de kulturspecifika fenomenen varken översatts särskilt källspråks- eller målspråksoriente- rat. Abstract (English) The aim of this thesis is to describe the strategies used by the translator Carl G. Martinsson when translating Extralinguistic Cultural References (ECRs) from Persian to Swedish in the short story collection Getingboet och nitton andra noveller från Iran (Martinsson, 1983), as well as to present whether Martinsson’s translations are source language oriented or target language oriented. The classification of the translation strategies is based on Jan Pedersen’s model (2007). The analysis shows that the strategies retention and generalization were
[Show full text]
Sesame Seed Oil Properties
Oklahoma Cooperative Extension Service FAPC-238 Sesame Seed Oil Properties August 2021 Nurhan Turgut Dunford Extension Specialist for Oilseed Chemistry Oklahoma Cooperative Extension Fact Sheets are also available on our website at: Introduction extension.okstate.edu Sesame, Sesamum indicum L., formerly classified as Sesamum orientale L., also referred to as gingelly, til, benniseed or simsim, is an annual herb and belongs to Pedaliaceae family. Most of the wild species are native to sub-Saharan Sesame seeds may contain about 40% to 60% oil and Africa. Sesame grows well in subtropical and tropical regions 25% protein. Seed oil may be used for cooking. Because of its and commonly planted in Africa and Asia. distinct and strong flavor, sesame seed oil is mostly used as Sesame is an annual plant that can grow 20 inches to a flavoring agent. There are reports indicating sesame seed 60 inches tall depending on the variety and the agronomic oil also has been used as a topical antibacterial, antifungal conditions. The plant is very drought-tolerant because of its and antiviral agents in traditional medicine. Salad dressings, extensive root system and does not require irrigation. shortening and some margarines are formulated with sesame Sesame seeds, which are about 3 mm to 4 mm long, 2 seed oil. It is a common flavor ingredient in some East Asian mm wide and 1 mm thick are enclosed in pods also referred dishes. Sesame oil also is used in non-food applications to as capsules. Seeds can be white, buff, tan, gold, brown, such as ingredient in soaps, paints, cosmetics, perfumes and reddish, gray or black.
[Show full text]
2019 Farm to Table Christmas Day Brunch
2019 FARM TO TABLE CHRISTMAS DAY BRUNCH AT THE ROYAL HAWAIIAN MONARCH ROOM FRESH GOVINDA JUICES Orange & Pineapple Juice ONLY AT THE ROYAL BAKESHOP PASTRIES Mini Spiced Orange Muffins Rum Raisin and dried fruit Panetone Chocolate Croissants Pear Frangipane Strudel FARM FRESH START “BUILD YOUR BENEDICTS” Choices of: House made Pipikaula Hash, Crab Cake Hash, or Roasted Tomato Kale Florentine, Served with Champagne Chili Hollandaise and Accoutrements “BANANA BREAD FRENCH TOAST” Bananas Foster, Macadamia nuts, Berries, Whipped Maple cream CRISPY APPLEWOOD BACON PORTUGUESE SAUSAGE FRESH FROM OUR LOCAL OCEAN SUSHI STATION Ahi, Hamachi, and Salmon Nigiri Inside-Out California Roll, Rainbow Roll, Spicy Ahi Served with Gari Shoga and Wasabi PIER 38 POKE AND CHILLED OCEAN DISPLAY Royal Ahi Poke & Hapa Poke Kona lobster Chilled Prawns Fresh Chilled Oysters LOCAL GARDENS “BLT” JA Farms Baby Romaine, Fried Bread, Ho Farms Tomato Raisins, Charred Maui Onion Ranch HO FARMS MARINATED MEDLEY TOMATOES Bocconcini, sea salt, Olive Tapenade, Lehua Honey Balsamic PERSIMMON & MAUI SURFING GOAT CHEESE SALAD Candied Pistachios, Shaved radish, Shaved Persimmons, Parmesan Snow, Waipoli Hydroponic Watercress THE ROYAL HAWAIIAN, A LUXURY COLLECTION RESORT, WAIKIKI 2259 KALAKAUA AVENUE HONOLULU, HAWAII, 96815, UNITED STATES 2019 FARM TO TABLE CHRISTMAS DAY BRUNCH CARVING AND ACTION STATIONS “PORK 2 WAYS” Kiawe Smoked Pork Belly Bacon+ Bone in Glazed Duroc Ham Fried Brussel Sprouts+ Pickled Mango mustard + Pineapple Chutney + Black Vinegar Jus KIAWE SMOKED PRIME RIB
[Show full text]
Brittle, Pralines & Cream
Nutrition Facts Serving Size 1.63 oz (52g) Baby Brittle, Pralines & Cream Servings Per Container 1 5/13/2021 Amount Per Serving Calories 230 Calories from Fat 100 INGREDIENTS:INGREDIENTS: Golden Brown Sugar (Sugar, Molasses), Peanut Brittle % Daily Value* (Corn Syrup, Peanuts, Sugar, Bicarbonate of Soda,Soda, Salt), Salted Butter Total Fat 11g 18% (Cream, Salt), Liquid Whole Eggs (Whole Eggs), Chunky Peanut Butter, Artisan White Flour (Wheat Flour Enriched [Niacin, Reduced Iron, Saturated Fat 5g 2418% Artisan White Flour (Wheat Flour Enriched [Niacin, Reduced Iron, % Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Praline Trans Fat 0g Pecans (Pecans, Sugar, Butter [Cream, Natural Flavors, Caramel Saturated Fat 5g Pecans (Pecans, Sugar, Butter [Cream, Natural Flavors, Caramel Cholesterol 35mg 11% Coloring}, Salt, Water), Premium GolGoldd Semi-Sweet Chocolate Drops 24 (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [An Emulsifier]), Sodium 140mg 6% (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [An Emulsifier]), % Trans Fat 0g Pretzel Rods (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Total Carbohydrate 30g 10% Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Salt, Yeast, Soda), Cholesterol 35mg Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Salt, Yeast, Soda), Dietary Fiber 2g 8% Pure Vanilla Extract (Water, Alcohol, Sugar, Vanilla Bean Extractives 11 [Madagascar]), Kosher Salt, Baking Powder (Sodium Bicarbonate, %Sugars 20g [Madagascar]), Kosher Salt, Baking Powder (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Acid Pyrophosphate). Contains: Milk, ProteinSodium 3g 140mg Wheat, Soy and Eggs. These brownies are processed in a facilifacilityty and on machines that also process peanuts and tree nuts. Vitamin A 4% • Vitamin C 60%% 30g CalciumTotal 0% Carbohydrate • Iron 4% 10% *Percent Daily Values are based on a 2,000 calorieDietary diet.
[Show full text]
Nutritional, Organoleptic Evaluation and Storage Study of Peanut Chikki
International Journal of Home Science 2015; 1(3): 40-43 ISSN: 2395-7476 IJHS 2015; 1(3): 40-43 © 2015 IJHS Nutritional, organoleptic evaluation and storage study www.homesciencejournal.com Received: 12-07-2015 of peanut chikki supplemented with flaxseeds Accepted: 17-08-2015 Harsha Hirdyani Assistant Professor Harsha Hirdyani, Bharti Charak Dept. of Food Technology and Nutrition, Lovely Professional Abstract University, Phagwara Introduction: Flaxseeds are known to have very high potential to prevent many chronic diseases, due to its good quality fat and fiber content. Peanut Chikki, an Indian sweet was supplemented with the flaxseed Bharti Charak to enhance the nutritional value of the standard product. Student (M.Sc Nutrition and Materials and methods: Flaxseeds were utilized to replace peanuts in the traditional peanut Chikki at Dietetics) Dept. of Food Technology and Nutrition, 50% and 100%. The developed product was then evaluated for its nutritional and sensory parameters Lovely Professional University, using standard procedures. Phagwara Results and discussions: Results showed that incorporation of Flaxseed increased the nutritional quality of Chikki significantly especially in fat, fiber and protein content, 6%, 1% and 2.9% respectively. Storage studies (30 days) revealed that the addition of Flaxseed increased the peroxide value of samples during storage (~12 meq/kg), thereby making the samples more prone to rancidity. Conclusion: Considering the fiber, protein content and organoleptic evaluation it can be concluded that Flaxseed incorporated Chikki acceptable by panellists and inclusion of such fortified common daily use snacks will help community to maintain a healthy life. Keywords: Flaxseeds, flaxseed Chikki, physicochemical characteristics, Sensory evaluation, Storage study 1.
[Show full text]
An Audience-Based Approach in the Subtitling of Cultural Elements in Selected Iranian Films
AN AUDIENCE-BASED APPROACH IN THE SUBTITLING OF CULTURAL ELEMENTS IN SELECTED IRANIAN FILMS MOHAMMAD SADEGH KENEVISI UNIVERSITI SAINS MALAYSIA 2017 AN AUDIENCE-BASED APPROACH IN THE SUBTITLING OF CULTURAL ELEMENTS IN SELECTED IRANIAN FILMS by MOHAMMAD SADEGH KENEVISI Thesis submitted in fulfillment of the requirements for the degree of Doctor of Philosophy August 2017 To My Much-loved Father, Mother, Wife & Daughter ACKNOWLEDGEMENT First and foremost, I would like to extend my deepest gratitude to my supervisor, Associate Professor Dr. Hasuria Che Omar, whose academic supports, encouragements and her invaluable counselling and advice helped me in the course of accomplishment of the present research. I am also indebted to Dr. Aniswal Abdol Ghani, whose critical viewpoint shaped my initial understanding of the required capabilities in doing a Ph.D. I would also like to especially thank my proposal examiner, Dr. Leelany Ayob, whose comments paved the way for finding the better path in carrying out the present study. My deepest thanks also extend to Dr. Ali Jalalian Daghigh whose support helped me carry out this research. I would also like to express my special gratitude to my beloved father and mother, whose patience, support and care supported me during these years of separation. Lastly, I would like to extend my warmest thanks to my much-loved wife and daughter whose presence and patience were incredibly compassionate for me and enabled me in carrying out this research. ii TABLE OF CONTENT ACKNOWLEDGEMENT……………………………………………………………………………………………………………………………………………………………………………..……………………………………………
[Show full text]