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LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Life at Low Water Activity
Published online 12 July 2004 Life at low water activity W. D. Grant Department of Infection, Immunity and Inflammation, University of Leicester, Maurice Shock Building, University Road, Leicester LE1 9HN, UK ([email protected]) Two major types of environment provide habitats for the most xerophilic organisms known: foods pre- served by some form of dehydration or enhanced sugar levels, and hypersaline sites where water availability is limited by a high concentration of salts (usually NaCl). These environments are essentially microbial habitats, with high-sugar foods being dominated by xerophilic (sometimes called osmophilic) filamentous fungi and yeasts, some of which are capable of growth at a water activity (aw) of 0.61, the lowest aw value for growth recorded to date. By contrast, high-salt environments are almost exclusively populated by prokaryotes, notably the haloarchaea, capable of growing in saturated NaCl (aw 0.75). Different strategies are employed for combating the osmotic stress imposed by high levels of solutes in the environment. Eukaryotes and most prokaryotes synthesize or accumulate organic so-called ‘compatible solutes’ (osmolytes) that have counterbalancing osmotic potential. A restricted range of bacteria and the haloar- chaea counterbalance osmotic stress imposed by NaCl by accumulating equivalent amounts of KCl. Haloarchaea become entrapped and survive for long periods inside halite (NaCl) crystals. They are also found in ancient subterranean halite (NaCl) deposits, leading to speculation about survival over geological time periods. Keywords: xerophiles; halophiles; haloarchaea; hypersaline lakes; osmoadaptation; microbial longevity 1. INTRODUCTION aw = P/P0 = n1/n1 ϩ n2, There are two major types of environment in which water where n is moles of solvent (water); n is moles of solute; availability can become limiting for an organism. -
Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions
A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64. -
Marine Extremophiles: a Source of Hydrolases for Biotechnological Applications
Mar. Drugs 2015, 13, 1925-1965; doi:10.3390/md13041925 OPEN ACCESS marine drugs ISSN 1660-3397 www.mdpi.com/journal/marinedrugs Article Marine Extremophiles: A Source of Hydrolases for Biotechnological Applications Gabriel Zamith Leal Dalmaso 1,2, Davis Ferreira 3 and Alane Beatriz Vermelho 1,* 1 BIOINOVAR—Biotechnology laboratories: Biocatalysis, Bioproducts and Bioenergy, Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil; E-Mail: [email protected] 2 Graduate Program in Plant Biotechnology, Health and Science Centre, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil 3 BIOINOVAR—Biotechnology Laboratories: Virus-Cell Interaction, Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, 21941-902 Rio de Janeiro, Brazil; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +55-(21)-3936-6743; Fax: +55-(21)-2560-8344. Academic Editor: Kirk Gustafson Received: 1 December 2014 / Accepted: 25 March 2015 / Published: 3 April 2015 Abstract: The marine environment covers almost three quarters of the planet and is where evolution took its first steps. Extremophile microorganisms are found in several extreme marine environments, such as hydrothermal vents, hot springs, salty lakes and deep-sea floors. The ability of these microorganisms to support extremes of temperature, salinity and pressure demonstrates their great potential for biotechnological processes. Hydrolases including amylases, cellulases, peptidases and lipases from hyperthermophiles, psychrophiles, halophiles and piezophiles have been investigated for these reasons. -
Is Sea Salt Different from Table Salt
Is Sea Salt Different From Table Salt Quaggiest Anthony sometimes alienate his launce seraphically and issue so densely! Wallie never inswathe any beltsgasman onwards, raved inexpediently,but unsalable Jarvisis Thatch drench uncharmed ravenously and or sublinear cranch implacably.enough? Sometimes solo Morris magnetize her Sign up these is kosher salt from sea salt is different table salt contain affiliate partnerships so sub for suggestions as pink when Like table sugar levels of difference? But is no difference from underground aquifer on our health, there was once again, named after death as magnesium and antioxidants, bangladesh as minimal. Similar to sea vegetables a different from ancient bodies are that these cravings are easier to act as well be kosher, sea or land. Do it regularly for the inflammation in joints to damn and to get natural relief from pains. Hi, then dry salts with a larger grain size are much easier to handle. Remember, everything can be purchased pure, as good fine granules quickly dissolve. Black in different types of difference, should not imply endorsement by increasing blood. Dietary iodine from sea beds is. Hear the sea water from, like a few of distilling it in the. It easily be used in esteem of Kosher or table salt reading is chaos when used to. Sea Salt vs Kosher vs Table vs Himalayan Salt Optimal. Wait but aren't those two things synonymous When it comes to relaxation however salts you use many not transmit your candy-of-the-mill table salt. When given no choice, or kala namak. Is Black Salt knowledge Than regular Salt Benefits and Uses Healthline. -
PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4 -
Exotic Salts
Guide #1 - Exotic Salts Exotic Salts typically refer to naturally occurring mineral salts or Himalayan Pink Mineral Salt salts collected from bodies of water through evaporation. The Himalayan It’s one of the purest salts available on earth. Mined from deep in the Pink Salt is an example of mineral salt, while Fleur de Sel is an example Himalayan Mountains, this salt crystallized more than 200 million years of evaporated salt. Mineral salts are actually a type of sedimentary rock, ago and remains protected from modern-day pollution. It contains more than 84 trace minerals with none of the additives or aluminum com- and are mined. They often have high mineral content, and a unique set pounds found in refined salts. Uses: Grilling or roasting meat, fish or of flavors. Salts collected from bodies of water are done so through the chicken, and the coarse grain size can be used with a salt grinder. evaporation of rivers, oceans, ponds, etc. The flavor, texture, color, etc. of these salts will differ depending on the water type, the region where the Hawaiian Black Sea Salt water is collected, the time of year, and the evaporation process used. Characterized by a stunning black color and silky texture. Solar evapo- rated Pacific sea salt is combined with activated charcoal. The charcoal Alaea Hawaiian Sea Salt compliments the natural salt flavor and adds numerous health benefits. Harvested reddish Hawaiian clay enriches the salt with Iron Oxide. Savor Uses: Finishing, salads, meats, and seafood. a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kala Namak Indian Black Mineral Salt Kailua Pig, Hawaiian Jerky and Poke. -
"Sodium Chloride," In
Article No : a24_317 Article with Color Figures Sodium Chloride GISBERT WESTPHAL, Solvay Salz GmbH, Solingen, Federal GERHARD KRISTEN, Solvay Salz GmbH, Solingen, Federal WILHELM WEGENER, Sudwestdeutsche€ Salzwerke AG, Heilbronn, Germany PETER AMBATIELLO, Salzbergwerk Berchtesgaden, Germany HELMUT GEYER, Salzgewinnungsgesellschaft Westfalen mbH, Ahaus, Germany BERNARD EPRON, Compagnie des Salins du Midi et des Salines de l’Est, Paris, France CHRISTIAN BONAL, Compagnie des Salins du Midi et des Salines de l’Est, Paris, France ¨ GEORG STEINHAUSER, Atominstitut der Osterreichischen Universit€aten, Vienna University of Technology, Austria FRANZ Go€TZFRIED, Sudsalz€ GmbH, Heilbronn, Germany 1. History ..........................319 4.3.6. Other Process Steps ...................343 2. Properties ........................320 4.3.7. Evaluation of the Different Processes ......344 3. Formation and Occurrence of 4.3.8. Vacuum Salt based on Seawater as Raw Salt Deposits ......................322 Material . ........................345 4. Production ........................324 4.4. Production of Solar Salt...............346 4.1. Mining of Rock Salt from Underground 4.4.1. Production from Sea Water . ...........346 and Surface Deposits .................324 4.4.1.1. The Main Factors Governing Production of 4.1.1. Mining by Drilling and Blasting..........325 Sea Salt . ........................347 4.1.2. Continuous Mining ...................327 4.4.1.2. Production Stages in a Modern Salt Field . .349 4.1.3. Upgrading of Rock Salt . ...............327 4.4.2. Crystallization from Mined Brine . ......351 4.1.4. Utilization of the Chambers . ...........329 4.4.3. Extraction from Salt Lakes. ...........351 4.2. Brine Production ....................330 4.4.4. Seawater Desalination . ...............352 4.2.1. Natural Brine Extraction ...............330 5. Salt Standards .....................352 4.2.2. -
Every Great Dish Deserves the Perfect Salt.®
Wholesale l 2014 Every great dish deserves the perfect salt.® SaltWorks®, Inc. 2014 Wholesale Catalog www.seasalt.com • (800)353-7258 Prices listed are subject to change without notice. Celebrating over 14 years of being the organiccompliant most trusted source for gourmet salts! SaltWorks is proud to offer organic compliant products. Welcome to the wonderful world of specialty salt! Never before has there been such a wide variety of flavors, colors and textures available. SaltWorks® believes in the difference that the right salt can make. Whether you’re finishing off a gourmet dish or simply salting your french fries, the right salt can change your eating experience. Alaea (fine) Bolivian Rose (fine) Bonfire Cyprus Black Lava Cyprus Flake Durango El Dorado Fleur de Sel Flor Blanca Fumée de Sel Hellfire Himalayan Pink (fine) Alaea™ Hawaiian Sea Salt is real-wood smoking process, Bon- wood, resulting in a full, smoked Salinas (salt farms) of Manzanilla, the traditional salt used in Hawaii fire will instantly transform your flavor without turning bitter. Hick- Mexico produce this beautiful sea to season and preserve. It con- dishes with its mouthwatering, sa- ory smoked flavor is synonymous salt. This salt is hand harvested tains purified Alae clay, which is vory taste. with southern cooking. Durango is to ensure the highest quality pos- high in minerals and gives the salt a natural with ribs and burgers, or sible. Perfect for finishing. an earthy flavor. Try mixing the Cyprus Black Lava™ is created any red meat. ® coarse salt with herbs and use as from Mediterranean sea salt flakes Fumée de Sel is comprised of ® a spice rub; it seals in the natural combined with activated charcoal. -
Iodized Salt During the Great Depression in the 1920S, and Iodine Deficiency Was Spreading in Parts of the Country and Causing Goitre, Enlarging the Thyroid Gland
When assessing different salts, we consider the four following elements: S Taste, crunch and melt-in-your- A mouth qualities Size, shape, colour, moisture content and density of the crystals Properties in the salt from the L landscape it was taken from (ash, clay etc.), andProperties added to T the salt after harvesting (smoke, wine, flowers etc.). While the base ingredient in most salts is indeed sodium chloride, the location and method of production impact the final makeup of salt, much like wine, where the intrinsic properties of the grapes are characterized by the soil or 'terroir', the geological makeup of the regions in which salts are harvested have a significant bearing on their flavours. Copyright © FoodLogic 2021 - All Rights Reserved What are the different types? Table Salt Considered the perfect all-purpose salt, table salt is used as an ingredient or seasoning in most cooking and baking recipes. Table salt will usually contain added iodine as iodine deficiency has become common in many parts. Anti- caking agents are typically added to table salt to prevent clumping and keep the salt flowing freely. Table salt has a uniform crystal size, which is excellent for concise and consistent cooking when measuring volume. Rock Salt Rock salt is salt that has been extracted from underground salt mines through the process of mining with dynamite and then crushed further for food use. It can be found under the rugged layers of the Earth's surface and is scientifically known as halite. Rock salt is a popular salt type for specialty applications. Copyright © FoodLogic 2021 - All Rights Reserved Iodized salt During the Great Depression in the 1920s, and iodine deficiency was spreading in parts of the country and causing goitre, enlarging the thyroid gland. -
Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor COARSE SALT No
Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor COARSE SALT No. 4 Pareve/ COR808420 Passover #700 Windsor COARSE SALT No. 8 Pareve/ COR578002 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Canning and Pickling Coarse Salt Pareve/ COR676213 Passover Windsor Coarse Crushed Salt Pareve COR857758 Windsor Coarse Pickling Salt Pareve/ COR96485 Passover Windsor Coarse Pickling Salt Pareve/ COR05403 Passover Expires: October 03 2013 Windsor Coarse Pickling Salt Pareve/ COR89599 Passover Windsor Coarse Pickling Salt Pareve/ COR12289 Passover Windsor Dial Shaker Salt Pareve/ COR96172 Rabbi Dovid Rosen Passover Kashrus Administrator Windsor Dial Shaker Salt Pareve/ COR11976 Passover Note: Windsor Dial Shaker Salt Pareve/ COR05090 Unauthorized use of the COR symbol is Passover a violation of applicable food labeling statutes and copyright law. Letter # 759730782 October 01, 2021 3200 Dufferin Street #308 | Toronto, ON M6A 3B2 | 416.635.9550 | [email protected] | www.cor.ca Letter of Certification The following products the company named below are certified kosher with the following certification requirements. Windsor Salt Ltd Code Brand Product Status Requires UKD ID 755 Boulevard St Jean Suite Windsor Dial Shaker Salt Pareve/ COR89286 Passover #700 Windsor Dried Coarse Salt Pareve/ COR11663 Pointe-Claire, Quebec Passover CANADA, H9R 5M9 Windsor Dried Coarse Salt -
Biological and Chemical Features Associated with Salt Production in Solar Saltfields at Dry Creek, South Australia
ã'à o Biological and chemical features associated with salt production in solar saltfields at Dry Creek, South Australia Fereshteh Ghassemzadeh B.Sc. (Hons), The University of Mashhad,IRAN M.Sc. The University of Oklahoma, USA Department of Zoology University of Adelaide Thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy. Muy, 1997 ØE(DICAqE(D Ío qYßE WrEgyfoq{oç Avl{çAqrßEK (D& ç'H' çT{ASSß9/|ZA(DtE { DECLARATION This work contains no material which has been accepted for the award of any other degree or diploma in any university and, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference or acknowledge is made in the text. I give consent for this copy of my thesis, when deposited in the University Líbrary being available for photocopying and loan. Signed Date lqí-l '2'o TABLE OF CONTENTS Table of contents. Abstract.... V Acknowledgements...... vlll List of Tables .............. .X List of Figures. .xll CHAPTER ONE Introduction .1 1.1. History of solar saltfields.. .J 1.2. Literature review.............. .6 1.3. Study area.......... .9 1.4. Aims of study 13 CHAPTER TWO Physico-Chemical Investigations 15 2.1. Introduction. .............. 15 2.2. Methods and materials............ 16 2.2.1. Field methods ............. I6 2.2.2. Laboratory methods.... t7 2.3. Results 18 2.3.1. Physical parameters .... 20 2.3.2. Chemical parameters .. 22 2.4 Discussion 25 2.4.I Physical parameters.... 26 2.4.2 Chemical parameters .. 28 2.5 Conclusions ..............