DOCSLIB.ORG

Promix Catalogue 2020.Pdfpdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Promix Catalogue 2020.Pdfpdf We specialize in the production and distribu- tion of powdered food mixes for bread-making, pastries, pizzeria and Food Service. Born from a multi-year experience that comes from Research, Growth and technical advice in the bakery and milling industry, our company today produces more than 500 articles such as: Natural and Regular improvers, Mixes, Concentrated Mixes, Natural Yeasts, Organic Mixes, Customized Mixes. All our mixes have been studied in order to give technological, organoleptic and financial advantages to the products in which they are used and they are proposed and supported by technical assistance for users, sharing our considerable expertise in the various application sectors. The ability to satisfy our customers’ needs for customized products, the assistance and solution of technical and application problems, the capability to rapidly meet the market demand are the strengths that distinguish us. Bakery Natural Improvers Bread has a very important place in the Mediterranean tradition as the main nutrition constituent, so much that the word itself is synonymous with food or nourishment. Natural Top FRESHNESS NATURAL IMPROVER Top-quality bread natural improver without emulsifiers. Contains an enzymatic complex which allows to extend bread freshness. 25 It has the same effect of the improvers with emulsifiers. KG Percentage: 1 % Vecchia Maniera NATURAL IMPROVER WITH NATURAL YEAST Natural improver without emulsifiers made with dehydrated natural yeast. No ingredient to be declared on the label of the finished products. 25 Percentage: 1-2 % KG Bipan Super Soffio NATURAL IMPROVER WITH MALT NATURAL IMPROVER FOR PUFFED BREAD Natural improver with wheat malt flour. Suitable for all kinds of bread. Specific natural improver for puffed bread such as Rosetta bread rolls, Michetta and Quality and value for money. Tartaruga. Ensures an excellent product development, making the dough perfectly 25 Percentage: 1-1,5 % 25 elastic KG KG Percentage: 0,5 % Trio Extendo NATURAL IMPROVER WITH MALT EXTENSIBILITY ENHANCER Natural improver with malted cereals flour, ideal for small loaves, Natural improver composed of inactive yeasts and enzymes, allows to obtain more with a thin and golden crust. 25 stretchable and loose doughs. Ideal for all bakery products 25 KG KG Percentage: 1 - 1,3 % Percentage: 1 - 2 % Naturalis UNIVERSAL NATURAL IMPROVER Natural improver for bread-making, especially suitable if used in combination with 25 sourdough and biga. KG Percentage: 1 % Natural UNIVERSAL NATURAL IMPROVER For all types of processing, gives elasticity and strenght to the dough. 25 Bakery Percentage: 1 - 1,3 % KG Improvers Unipan Triplus UNIVERSAL NATURAL IMPROVER IMPROVER FOR BREAD-MAKING Natural improver suitable for all types of bread. Improver suitable for all uses. 25 Quality and value for money. Excellent volume and long-lasting freshness. 25 KG KG Percentage: 1 - 1,5 % Percentage: 1 - 1,2 % Maxipan IMPROVER FOR BREAD-MAKING Recommended for bread with or without fats. Bakery 25 Quality and value for money. Natural yeast powders KG Percentage: 1 - 1,5 % Activ Leciplus ACTIVE NATURAL YEAST POWDER IMPROVER FOR CONTROLLED RISING IN RETARDER-PROOFER Derived from the natural fermentation of soft wheat and rye, preserves all the fermen- Improver for retarder-proofer made of soya lecithin and sunflower lecithin, tative activity and the aroma of authentic natural yeasts. suitable for all bread types. 25 1 KG Avoids the use of compressed yeast. Percentage: 1 - 1,5 % KG Percentage: 4 % Lecimax SPECIFIC IMPROVER FOR Actiplus ACTIVE NATURAL YEAST POWDER CONTROLLED RISING IN RETARDER-PROOFER Improver for retarder-proofer made of sunflower lecithin, specific for large loaves. Derived from the natural fermentation of soft wheat. 25 Ideal with natural yeasts and old doughs. Avoids the use of compressed yeast. 1 KG KG Percentage: 1 - 2 % Percentage: 4 % Tollermax Madre Fresh IMPROVER FOR CONTROLLED RISING IN RETARDER-PROOFER NATURAL YEAST POWDER A natural yeast combined with an enzymatic complex that extends bread freshness Specific improver for leavened doughs by means of retarder-proofers. 20 Prevents the bubble formation in the crust even in long processes (72 hours). 10 and also gives special taste and aroma. Avoids the use of biga and old doughs. KG KG Percentage: 1% Percentage: 3 - 5 % Madre Plus NATURAL YEAST POWDER Natural yeast of dehydrated soft wheat, gives the taste and smell of the long fermentations. Avoids the use of biga and old doughs. 20 KG Percentage: 3 - 5 % The passion for our daily work allows us to create a product that is tailored to meet your needs. Pane Nero ai 7 Cereali 7-GRAIN DARK BREAD MIX Bread-making Mix for dark bread, contains the flours of 7 cereals: wheat, rye, barley, spelt, oats, corn and rice, 25 Mixes enriched with sunflower and sesame seeds. With iodized salt. KG Percentage: 100 % 5 Cereali Multigrani 50 5-GRAIN BREAD MIX MULTIGRAIN BREAD CONCENTRATED MIX Mix for 5-grain special bread. Mix of wheat, rye, barley, oats and spelt, enriched with Concentrated mix for the production of multigrain bread. Contains 5 cereals (wheat, wheat flakes, linseed, sunflower seeds and millet seeds. oats, rye, barley and spelt) and 5 kinds of seeds (sunflower, sesame, flax, poppy and 25 10 millet): a complete range of flavours with many nutritional benefits. With iodized salt. Percentage: 100 % KG KG Percentage: 50 % 7 Cereali 7- GRAIN BREAD MIX Cereali Antichi 50 CONCENTRATED MIX FOR ANCIENT GRAINS BREAD Mix with natural yeast powder, for 7-grain bread. 25 Mix of wheat, rye, barley, oats, spelt, rice and corn, enriched with wheat flakes, toasted Concentrated mix for Ancient Grains bread, light, digestible and rich in fibers. 15 KG oat flakes, linseed, sesame seeds and millet seeds. Composed of three kinds of spelt and wholemeal rye. KG Percentage: 100 % Percentage: 50 % 7 Cereali 50 CONCENTRATED MIX FOR 7-GRAIN BREAD Pan Antico Concentrated Mix with natural yeast powder, for the preparation of 7-grain bread. FIBER AND TOASTED WHEAT GERM BREAD MIX Mix of wheat, rye, barley, oats, spelt, rice and corn, enriched with wheat flakes, toasted High-fiber mix, rich in vitamins and mineral salts. o a t fl a k e s , l i n s e e d , s e s a m e s e e d s a n d m i l l e t s e e d s . 10 25 KG KG Ideal for large loaves. Percentage: 50 % Percentage: 100 % Pan Cereali Rustico Integrale 30 MULTIGRAIN BREAD MIX HIGH-FIBER PRODUCTS CONCENTRATED MIX Mix for dark bread, rich in rye flour, barley meal, oatmeal and seeds Concentrated mix of bran and toasted bran of soft wheat, gives a tasty wholemeal 25 (sunflower, sesame and flax). With iodized salt. b r e a d w i t h e x c e l l e n t v o l u m e . S u i t a b l e f o r a l l b a k e r y p r o d u c t s . 10 KG KG Percentage: 100 % Percentage: 30 % Pan Avena Pan Patata OAT BREAD MIX POTATO BREAD MIX 25 Mix for oat bread and other oat-based bakery products, 25 Mix containing natural yeast. with flour and toasted oat flakes. KG The bread will have a distinctive golden crust and soft crumb. KG Percentage: 100 % Percentage: 100 % Pan Soia Pane Arabo SOYA BREAD MIX PITA BREAD MIX Mix for soya bread, with soya flour and toasted ground soya (Non-GMO). Following the original ancient recipe, this mix ensures lightness and digestibility to- Perfect for tasty bread with excellent protein balance. 25 15 KG gether with excellent volume during baking. KG Percentage: 100 % Percentage: 100 % Arabo all’Avena Soia 50 PITA BREAD WITH OATS MIX SOYA BREAD CONCENTRATED MIX 50% All the features of the typical Pita bread, with the addition of oat flakes and oatmeal, 10 Concentrated mix for soya bread, with roasted soya beans meal and toasted ground 25 soya (Non-GMO). Ideal for tasty bread with a unique protein balance. KG for a more tasteful and rustic bread. KG Percentage: 100 % Percentage: 50 % Pan Segale Saraceno RYE BREAD MIX BUCKWHEAT BREAD MIX Mix of wholemeal rye and natural yeast from dried rye. 25 Mix for nutrient-dense whole-grain buckwheat bread. The sack contains a packet of 16 Perfect for the typical high-fiber dark bread with excellent volume. KG TOPPING SARACENO, ideal for decorating bread and other bakery products. KG Percentage: 100 % Percentage: 100 % Pan Farro Mais Pan SPELT BREAD MIX SPECIAL CORNBREAD MIX Mix for spelt bread, contains wholemeal 25 15 Mix for Cornbread, rich in cornmeal and corn flakes. KG spelt flour and grains of cracked spelt. KG Percentage: 100 % Percentage: 100% Pan Curcuma Pan Sole TURMERIC BREAD MIX CORN AND SUNFLOWER SEEDS BREAD MIX Complete mix for turmeric bread, rolls and snacks, enriched with sunflower seeds and Mix for cornbread and other corn-based bakery products. oat flakes. The products will have a golden yellow colour and a captivating taste. 10 Rich in cornmeal, ground corn and sunflower seeds 15 KG KG Percentage: 100 % Percentage: 100 % Pan Zucca Curcuma & Zenzero PUMPKIN BREAD MIX TURMERIC AND GINGER BREAD MIX Mix for pumpkin bread and other pumpkin-based bakery products. Mix for turmeric and ginger bread and other turmeric and ginger-based bakery With pumpkin seeds and dehydrated pumpkin pulp, enriched with rye flour, 15 products, both sweet and salty. A great detox and antioxidant-rich spice blend. 10 s p e l t a n d o a t fl a k e s , s u n fl o w e r s e e d s a n d l i n s e e d. KG Percentage: 100 % KG Percentage: 100 % Chia Bread 50 Pan Benessere CHIA BREAD MIX OMEGA-3 BREAD MIX Mix for bread with chia seeds (Salvia hispanica) combined with sunflower seeds, Mix made with wholemeal soft wheat flour, for bread and other bakery products, high pumpkin seeds and linseed.
Load more

Recommended publications
  • Lunch Menu Monday to Friday 11:30 Am- 4:30 Pm Saturday to Sunday 2Pm - 4:30 Pm
    Lunch Menu Monday to Friday 11:30 am- 4:30 pm Saturday to Sunday 2pm - 4:30 pm SOUP ( ZUPPA) Our Soups are made fresh daily MINESTRONE 5.95 An Italian classic. filled with vegetables and pasta in a zesty tomato broth. STRACCIATELLA 4.95 Traditional egg drop soup, chicken broth with a touch of parmesan cheese. APPETIZERS ( ANTIPASTI) BRUSCHETTA 9.95 Diced tomato, red onion, garlic and spices. Served with 8 slices of toasted focaccia bread GARLIC BREAD WITH HERBS 7.95 8 Slices of toasted focaccia bread topped with garlic butter and herbs. Perfect for sharing. ADD TO BRUSCHETTA OR GARLIC BREAD: Add Feta Cheese 3.00 Add Mozzarella Cheese or Cheddar Cheese 2.50 Add Goat Cheese 4.00 PANE, OLIVE & TARALLI (Bread Service) 6.95 Bread, assorted olives, taralli. Served with olive oil & balsamic vinegar. ANTIPASTO RUSTICO FOR ONE 12.95 ANTIPASTO RUSTICO FOR TWO 21.95 Marinated mushrooms, roasted red peppers, shaved Italian meats, bocconcini, provolone cheese, assorted olives and cherry tomato. Served with fresh baked bread. COZZE ALLA MARINARA/COZZE VINO BIANCO 12.95 Fresh PEI mussels prepared with fresh herbs and spices in our tomato basil sauce OR sautéed in fresh garlic and white wine. Served with toasted focaccia garlic bread. SCALLOPS 13.95 Sautéed baby Scallops, button mushrooms, pancetta and cherry tomato in a white wine sauce. CALAMARI FRITTI FOR ONE 10.95 CALAMARI FRITTI FOR TWO 18.95 Fresh tender calamari coated in our own seasoning, deep fried and served with our homemade spicy chipotle mayo for dipping. GRILLED CALAMARI FOR ONE 10.95 GRILLED CALAMARI FOR TWO 18.95 Fresh marinated calamari grilled and garnished with mixed greens.
    [Show full text]
  • Truffle Days
    HOLIDAY STARTERS FROM OUR BUTCHER FRESH PASTA Our handmade and bronze-extruded pastas are easy to SALUMI & FORMAGGI PLATTERS Our butcher is proud to provide biodiverse meats and the best cuts available for prepare and always a win at the dinner table. Formaggi Platter Salumi & Formaggi Platter your holiday table. Pre-order by December 19 by calling 212.897.2895 or by emailing [email protected]. Quattro Formaggi Ravioli | $14.90/lb Small $54.90 • Serves 4-6 Small $59.90 • Serves 4-6 Medium $109.90 • Serves 8-10 Medium $119.90 • Serves 8-10 Lasagna Sheets | $9.90/lb A universally-loved selection of our Cheesemongers’ selection of our best cured BEEF Butternut Squash Ravioli | $14.90/lb favorite cheeses, olives, dried fruits, meats, cheeses, olives, dried fruits, honey, Creekstone Farms Black Angus Filet Mignon | $41.90/lb Agnolotti Del Plin Brasato | $14.90/lb honey, Italian taralli. Italian taralli, and housemade bread. Creekstone Farms Black Angus Prime Rib Roast $31.90/lb Agnolotti Al Tartufo Nero | $24.90/lb Antipasto Platter Creekstone Farms Prime Dry Age Ribeye | $42.90/lb $49.90 • Serves 4–6 | $99.90 • Serves 8–10 Creekstone Farms Prime Dry Age Porterhouse | $38.90/lb HOUSEMADE SAUCES Includes: Grilled and Marinated Vegetables, Sundried Tomatoes, Grilled Artichokes, House-Marinated Olives, Castelvetrano Olives, Snake River Farms Wagyu Zabuton | $44.90/lb Cacio e Pepe | $7.90/8 oz Housemade Bocconcini, Asiago, Mortadella, and Italian Taralli Snake River Farms Wagyu Tomahawk | $45.90/lb Looking for something in Sugo di Pomodoro | $8.90/16 oz Snake River Farms Wagyu Filet | $65.90/lb particular? Our butcher can trim, Ragù alla Bolognese | $14.90/16 oz truss, and tie your meat cuts.
    [Show full text]
  • Product List Number 5B - October 1, 2017
    Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination.
    [Show full text]
  • December 2016
    It’s Show Time It’s that time again. It’s time to plan your 2017, show sched- ule, and figuring out what shows to attend couldn’t be easier. December The Fancy Food Shows are the shows to attend if you want to 2016 see all the hottest trends in specialty food. Start making your plans now. Following are the show details: WHAT’S Winter Fancy Food Show January 22-24, 2017 INSIDE Moscone Center San Francisco, CA Pg. 2 Booth # 946 Under the Dome The West Coast’s largest specialty food & beverage trade show will be held in San Francisco from January 22-24, Pg. 3 2017. Discover the future of specialty food! Meet the newest producers and sample the hottest new products. Connect with Wild & Unique 1,300 exhibitors representing the latest in specialty foods and Foods beverages from across the U.S. and 35 countries and regions. Plan accordingly, you may need all three days to see the Pg. 4 unique products featured at this venue. Learn something new at one of the seminars, workshops, tours, tastings or cooking For the Pastry Chef classes. Register on-line at www.fancyfoodshows.com. And then visit us in booth #946 to get started on your new product Pgs. 5-6 selections for the New Year. Grocery Summer Fancy Food Show June 25-27, 2017 Pg. 7 Jacob Javits Center Foodservice New York, NY Booth #1236 Back Cover North America’s Largest Specialty Food Specialty & Beverage Event will be held in New York City from June 25-27, 2017.
    [Show full text]
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Analisi Del Settore PRODOTTI DA FORNO: Stato Dell'arte E Prospettive Di Marketing
    CORSO ITS “Tecnico superiore per la valorizzazione ed il marketing dei prodotti agroalimentari” PROJECT WORK Analisi del settore PRODOTTI DA FORNO : stato dell’arte e prospettive di marketing Relatore Dott. Tria Mariano Corsisti Argese Angela Dell’Aera Giuseppe Polieri Grazia _______________________________________________________________________________ SEDE DEL CORSO: Fondazione ITS - C.da Caramia n.c. Locorotondo (Bari) Anno formativo: 2011-2012; 2012-2013 INDICE 1. Introduzione e breve nota metodologica 2. Principali prodotti di esportazione e di importazione del sistema agroalimentare italiano 2.1 Tabelle Dati ICE 2.2 Export dell’industria alimentare 3. Gli scambi per paese di provenienza e destinazione 4. Incremento sul mercato internazionale per il comparto prodotti da forno 4.1 Italia : export dei prodotti dolciari e da forno 4.2 Italia : esportazione di prodotti dolciari 4.3 Il mercato prodotti da forno in Giappone 4.4 Il mercato prodotti da forno in Cina 5. Andamento degli ordini per prodotti da forno periodo 2009-2011 6. L’industria alimentare nazionale Produzione industriale e indice di fatturato dell’industria alimentare Il commercio al dettaglio in Italia 7. Le vendite di prodotti alimentari confezionati nella GDO italiana 7.1 Le previsioni sui consumi italiani 7.2 Le vendite per formato distributivo della GDO 8. Consumo alimentare 9. La domanda iniziale 10. I prezzi della produzione 11. Il comparto biologico 11.1 Le tendenze dei consumi bio gennaio-ottobre 2012 12. Le nuove forme del pane Il pane simbolo dell’Unità d’Italia Il wellness guida l’innovazione Il surgelato conquista gli italiani Spinta salutistica per i cracker Nei grissini vincono gusto e packaging L’ascesa del gluten free Il fenomeno del “pane azimo” Il settore dolciario 13.
    [Show full text]
  • Panini Gourmet
    Panini gourmet Gastone A E 6,50 PANE AI CEREALI Carne salada del Trentino Stracciatella al profumo di lime Tartare di fragole Restrizione di balsamico di modena BREAD WITH CEREALS Salentine meat from Trentino Stracciatella flavored with lime Strawberry tartare Balsamic restriction of Modena Nobile B E 7,50 PANE AL SESAMO Patanegra Zucchine al profumo di cedro Caprino ai mirtilli SESAME BREAD Patanegra Zucchini flavored with cedar Goat with blueberries COPERTO A PERSONA COVER CHARGE FOR ONE PEOPLE E 1,50 Panini gourmet La murgia al nord C E 6,50 MICHETTA Bresaola croccante - Avocado Mandorle di Noto a lamelle Burrata pugliese MICHETTA Crispy bresaola - Avocado Striped Noto almonds Apulian burrata Testa di Rapa D E 6,00 PANE AI CEREALI Speck dell’Alto Adige Scamorza in fusione - Cima di rapa Maionese al pepe rosa BREAD WITH CEREALS Speck of South Tyrol Scamorza in fusion - Turnip top Pink pepper mayonnaise Capo Collo E E 6,50 PANE AL SESAMO Capocollo - Provola silana Melanzana alla brace Pesto al finocchietto - Granella di nocciole SESAME BREAD Capocollo - Provola silana Grilled aubergine Fennel pesto - Hazelnut grains Panini gourmet La Bufala F E 7,00 MICHETTA Bufala di Battipaglia Acciuga del cantabrico Pomodorino secco marchigiano Foglia di menta ghiacciate MICHETTA Buffalo of Battipaglia Anchovy of Cantabrian Dry tomato from the Marche region Frozen mint leaf Par- -Sut- G E 7,00 PANE AL SESAMO Crudo di Parma 24 mesi Fior di latte Papaya Rosmarino e polvere di zenzero Verdura in foglie SESAME BREAD Parma ham 24 months Milk cream Papaya Rosemary and ginger powder Vegetable in leaves Panini “come una volta” Le Michette ripiene Stuffed sandwich E H e Salame ....................................
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Download a PDF of the Missoula Dining
    EAT LIKE A LOCAL Missoula Dining Guide 2021 WE SLOW DOWN AND SAVOR EVERY BITE Where “farm-to-table” is a quicker commute than you might think, and “local” is a given on most menus. This place is Missoula, Montana, and our dining (and drinking) scene DOUBLE FRONT CHICKEN is deliciously unexpected. From downtown distilleries, to midtown mainstays, to traveling food trucks and more, we’ve got something for any occasion and every palate. Bottom line: It’s easy to eat well in Missoula. Culinary tourists can sample new cuisines at every meal and large groups enjoy bus-friendly restaurants as they pass through. We order cocktails and fresh oysters GILD with riverfront views, and sip local brews as we watch live music. Dining in Missoula is an experience in and of itself, and it’s about time you tried it. Missoula’s dining scene is always evolving—find the latest information on restaurants, bars, breweries and more by visiting our website. PLONK 2 2021 MISSOULA DINING GUIDE // DESTINATIONMISSOULA.ORG INSIDE 4 BETTER TOGETHER 6 BIGA PIZZA 8 M-80 CHICKEN 10 MADE IN MISSOULA: ARTHUR WAYNE HOT SAUCE 11 MISSOULA RESTAURANTS 24 FOOD TRUCKS 26 PICNIC LIKE A LOCAL Published by: Destination Missoula Visitor Information Center 101 E. Main St. | Missoula, Montana 406.532.3250 | 800.526.3465 [email protected] destinationmissoula.org #Missoula #VisitMissoula 2021’S HAPPIEST #TheresThisPlace #MissoulaEats CITIES IN AMERICA: Mailing address: MISSOULA, MONTANA 140 N. Higgins Ave., Suite 202 Missoula, Montana 59802 WalletHub 1889 PHOTOS BY TAYLAR ROBBINS 2021 MISSOULA DINING GUIDE // DESTINATIONMISSOULA.ORG 3 BETTER TOGETHER IN MISSOULA Don’t make the mistake of sticking to one restaurant during your visit—Missoula’s local food, brews and other beverages taste even better when paired together with a side of fresh air.
    [Show full text]
  • Bakery & Breads Directory
    BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax.
    [Show full text]
  • Mugg & Bean Sit Down Menu
    M&B HOUSE ROAST Locally Roasted The Our beans have been sourced from farms in Uganda, Guatemala, Brazil & Honduras & roasted here in South Africa. roastery ROAST: MEDIUM - DARK TASTING NOTES : CHOCOLATE & NUTTY DECAF +2.00 FLAT WHITE CAPPUCCINO TEXTURISED 24.90 MILK One shot espresso with ESPRESSO 150ml of texturised milk TEXTURISED EASY CAPPUCCINO 27.90 MILK One shot espresso with ESPRESSO 190ml of texturised milk SERIOUS CAPPUCCINO TEXTURISED 30.90 MILK Two shots of espresso with ESPRESSO 250ml of texturised milk ESPRESSO Add whipped cream +3.90 ESPRESSO 19.90 ESPRESSO One shot of espresso ESPRESSO DOPPIO 23.90 ESPRESSO ESPRESSO Two shots of espresso CORTADO TEXTURISED 21.90 MILK One shot of espresso & ESPRESSO 50ml of texturised milk HOT WATER AMERICANO 26.90 ESPRESSO Two shots of espresso ESPRESSO with hot water TEXTURISED CLASSIC LATTE 30.90 MILK One shot espresso with ESPRESSO 270ml of texturised milk TEXTURISED MILK Add hazelnut +4.90 BOTTOMLESS FILTER COFFEE Available in a mug or cup & you are welcome to order or help yourself at the coffee tower. Full cream, skinny or Our Famous Our Famous soy milk available & decaffeinated available on request. bottomless bottomless LOOK OUT FOR THIS SEASON’S NEW SINGLE ORIGIN & COFFEE BLENDS IN OUR COFFEE TOWERS. cold range hot range CHOOSE YOUR BOTTOMLESS FILTER COFFEE ROAST HOUSE BLEND South America & Africa 24.90 You are welcome to ask for a refill ROAST: MEDIUM as many times as you like. TASTING NOTES: ALMOND WILDBERRY FIZZ SINGLE ORIGIN ROAST 34.90 Locally Roasted A delicious blend of wildberry, lime & soda.
    [Show full text]
  • EATALY Nyc Catering Menu
    Eat better. Host better. EATALY nyc catering menu '(646) 677-8599 *[email protected] THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof, where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004, and, after three years of research and planning, opened the first store in Turin, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the USA, and Canada. Our future is bright, and we believe the best is yet to come. 2 COLAZIONE | 4 - 5 Breakfast PRANZO & CENA | 6 - 11 Lunch & Dinner FESTA | 12 - 14 Entertainment Platters DA BERE | 15 Drinks DOLCI | 16 - 17 Dessert LET US CATER YOUR NEXT ORDERING | 18 - 19 MEETING OR EVENT! INFORMATION At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, or high fructose corn syrup products. Our team consists of top-notch cheesemongers, highly skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! *Our menus are seasonal and may be subject to change '(646) 677-8599 3 *[email protected] AN ITALIAN BREAKFAST ASSORTED ITALIAN BREAKFAST SANDWICHES Small $85 • Serves 10-15 Large $110 • Serves 15-20 POMODORO E MOZZARELLA Tomato, Eataly housemade mozzarella, and basil on a housemade semi-sweet bun UOVO Egg, porchetta, housemade mayonnaise & A.
    [Show full text]