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Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup. -
Dry White Wines Vintner's Select
DISCOUNTS: 10% Off ALL Bottles / 20% Off Cases Case Discounts are per winery and not combined purchases at all wineries. PLACE YOUR ORDER: Orders for ALL wines can be placed by calling Brandy Nance, Executive Director of the Shawnee Hills Wine Trail, at 618- 218-4402 between 8:00am and 8:00pm. Your credit card will be charged at each winery that you order from. Dry White Wines Vintner’s Select - The fine structured lemon flavors of Vidal are beautifully complemented by the soft floral aromatics of Traminette and subtle citrus aromas and flavors of Seyval. Chardonnay and Vignoles blend to create a luscious texture and mouth feel. Enjoy many layers of flavor and complexity in this southern Illinois white wine. - $21.00 Vignoles (Estate Grown) - A clean full-bodied, white wine with luscious grapefruit flavors and crisp tropical aromas. A full body and smooth finish make this wine a treat for any palate. - $18.00 Rose` - A crisp wine with an intense fruity aromas our dry Rose` bursts with fresh fruit scents of watermelon and strawberry while the slightest hint of rose graces the nose. A great wine for any occasion this Rose` displays a great balance between tannins and acidity. - $16.00 Seyval - A light-bodied white wine with hints of apple and pear. A slight suggestion of pineapple flows across the palate for a delicate finish. - $16.00 Dry Red Wines Cabernet Franc 2015 (Estate Grown) - Aged in French and American Oak barrels for two years, this distinct varietal provides a complex blend of spice, berry fruit and cedar aromas. -
Simplyextraordinary Midwest Wines from Tassel Ridge Winery Winter 2013 Enhance Your Elegant Dinner PAGE 4
SIMPLYExtraordinary Midwest wines from Tassel Ridge Winery Winter 2013 Enhance your Elegant Dinner PAGE 4 with ® Robert Duncan Iowa Cuvée 512 From FROZEN GRAPES to a PAGENectar-like 8 Wine Get Iowa Prairie Fruity: Snow® with succulent fruit desserts PAGE 14 Iowa research team addresses Tannin Trials low tannins in cold climate grapes PAGE 20 WINE THEY'RE MORE AMBASSADORS: THAN THE POUR! PAGE 18 Tassel Ridge Winery Events PAGE 22 Petite Shoulder Tender Dinner PAGE 4 SE RDC512 11-12DH 1/17/13 2:46 PM Page 1 New from Tassel Ridge® Winery… Robert Duncan® Iowa Cuve´e 512 Savor the aromas of blackberry, black currant, and black cherry. Taste the hints of raspberry, coffee bean, and baking spices. Pair this balanced, dry red wine with grilled beef or salmon or beef stew. Serve at room temperature. 1681 220th St., Leighton, IA 50143 • Between Pella and Oskaloosa on Hwy. 163 641.672.WINE �9463� • www.tasselridge.com Robert Duncan® Iowa Cuve´e 512 is sold only at Tassel Ridge Winery. We offer shipping within Iowa and to select states. You may order from the winery at 641.672.9463. An adult signature is required for receipt of wine. Tassel Ridge Robert Duncan® Iowa Cuve´e 512…Simply Extraordinary® www.tasselridge.com SE RDC512 11-12DH 1/17/13 2:46 PM Page 1 Contents ® New from Tassel Ridge Winery… Departments 20 ® 2 Meet the Tassel Ridge Team Robert Duncan BG Campbell & Heather Nelson Iowa Cuve´e 512 3 From the Editor 4 Featured Recipe Enhance your Elegant Dinner with Robert Duncan® Iowa Cuvée 512 Savor the aromas of Tassel Ridge Winery Events blackberry, black currant, 22 Winter 2013 and black cherry. -
Toffee-Tastic™ Cookie Cake Pops
Toffee-tastic™ Cookie Cake Pops Toffee-tastic™ Cookie Cake Pops INGREDIENTS: 1 box of Toffee-tastic™ Girl Scout Cookies® Cake Pops (made with frosting) • ½ cup+ frosting (Canned or cream cheese frosting) DIRECTIONS: • 1 pkg Toffee-tastic Girl Scout Cookies®, finely chopped 1. Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese • ¼ cup toffee bits (or frosting), if needed. A food processor works well for this. • 1 cup coating, melted (chocolate chips, butterscotch 2. Form dough into balls (1-1 ½" size). Refrigerate for 30-60 chips, white chocolate chips minutes. or candy melts) 3. Melt coating in a narrow, tall microwave safe mug. (Start with 30 • Toppings, to decorate tops (toffee bits, chopped pecans, seconds in the microwave, stir, and then continue to microwave colored sprinkles or candies) in additional 10 second intervals until smooth). Do not overheat. • Lollipop sticks 4. Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls, without sticks, use two Cream Cheese Frosting knifes to lower balls into coating). • 1½ oz cream cheese 5. Dip each ball into the coating until covered, allowing excess to • 2 Tbsp butter drip off into mug. • 1 cup powdered sugar 6. Sprinkle top with toffee, nuts or sprinkles, and allow to cool. • ½ tsp vanilla Beat all ingredients together until smooth. (Yields approximately 3/4 cup) Cookie Balls (made with cream cheese) • 3-4 oz cream cheese By using gluten-free ingredients for these recipes, cookie lovers • 1 pkg Toffee-tastic Girl Scout Cookies®, avoiding gluten can enjoy them, too! finely chopped Either version can be finished out in a candy format, or can • ¼ cup toffee bits be served on a stick, like a cake pop. -
Dessert Wines 1
Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste. -
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 -
September Specials
SEPTEMBER SPECIALS Birriaquiles $18 Two Eggs Any Style Over Tortilla Chips in Red Guajillo Salsa Topped with Beef Birria, Menonita, Oaxaca & Panela Cheeses, Cilantro & Onion. Served with Charro Beans Torta Ahogada $17 Pork Carnitas Borrachas, Charro Beans, Pickled Onions, Spicy Arbol Sauce on a Torta Roll. Served with French Fries SHAKE IT LIKE A SALT SHAKER $13.95 / $38.95 Pitcher Souvenir Shaker to Take Home. Served with your Choice of House Margarita $19.95$19.95 Funner 'Rita CaliFino Añejo Tequila, Fresh Lemon & Lime Sour & Watermelon 'Rita Apricot Brandy Float with a Salt Rim Milagro Reposado Tequila, Watermelon Liqueur & Green mango 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Blue Curacao, Mango Purée & Passion 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Passion Fruit Purée & blackberry-jalapeno~ 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Ghost Tequila, Blackberry Purée & Fresh Lemon & Skinny 'Rita Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Agave Nectar, Soda Water, Blood Orange 'Rita Peach Bitters & Fresh Lime Juice Milagro Reposado Tequila, Blood Orange Puree, Fresh CADILLAC 'RITA Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Fresh Lemon & Lime Sour & Grand Marnier Float with a Salt Rim 'rita-nator $25.95 Freakshow Cabernet Sauvignon $13 44oz Margarita Served with House Blanco Tequila. Keep the ‘rita-nator Cup & Return for $16.95 Refills Ripe Blackberries & Hazelnut Flavors with Hints of Baking Spice -
Varieties Common Grape Varieties
SPECIALTY WINES AVAILABLE AT THESE LOCATIONS NH LIQUOR COMMISSION WINE EDUCATION SERIES WINE & REGIONS OF THE WORLD Explore. Discover. Enjoy. Varieties COMMON GRAPE VARIETIES Chardonnay (shar-doe-nay´) Famous Burgundy grape; produces medium to full bodied, dry, complex wines with aromas and tastes of lemon, apple, pear, or tropical fruit. Wood aging adds a buttery component. Sauvignon Blanc (so-vin-yawn´ blawn) Very dry, crisp, light-to-medium-bodied bright tasting wine with flavors of gooseberry, citrus and herbs. Riesling (reese´-ling) This native German grape produces light to medium- bodied, floral wines with intense flavors of apples, elcome to the peaches and other stone fruits. It can range from dry world of wine. to very sweet when made into a dessert style. One of the most appeal- Gewürztraminer (ge-vurtz´-tram-mih´-nur) ing qualities of wine is Spicy, medium-bodied, fresh, off-dry grape; native to the Alsace Region of France; also grown in California. the fact that there is such an Goes well with Asian foods. enormous variety to choose Pinot Gris (pee´-no-gree) from and enjoy. That’s why Medium to full bodied depending on the region, each New Hampshire State produces notes of pear and tropical fruit, and has a full finish. Liquor and Wine Outlet Store of- Pinot Blanc (pee´-no-blawn) fers so many wines from all around Medium-bodied, honey tones, and a vanilla finish. the world. Each wine-producing region Chenin Blanc (shay´-nan-blawn) creates varieties with subtle flavors, Off-dry, fruity, light-bodied grape with a taste of melon textures, and nuances which make them and honey; grown in California and the Loire Valley. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Furmint, Madeira, Austrian Riesling and Amontillado Sherry Impress at This Year’S International Wine Challenge Awards
Weird & Wonderful: Furmint, Madeira, Austrian Riesling and Amontillado Sherry impress at this year’s International Wine Challenge Awards The International Wine Challenge (IWC) Awards 2019, announced in London last night (July 9), celebrated some of the less well-known styles of wine. Winemakers and experts from some of the most famous wineries and regions across the planet were on hand to fete the success of Furmint, Madeira and sherry, amongst others. Of the five overall wine winners (sweet, fortified, sparkling, red and white), three of them are rare and quirky wines: Tenuta Di Capezzana Vinsanto Riserva 2011 which won the Alois Kracher Trophy for Champion Sweet Wine 2019 is an exceptional dessert wine made using traditional methods where the grapes are carefully selected and dried on mats for several months before being fermented and then aged for five years in wooden casks giving a rich, complex and intense wine with notes of candied orange peel and dried apricots. The winner of the Manuel Lozano Trophy for Champion Fortified Wine 2019 was Justino's Madeira Terrantez 1978 produced from grapes grown on volcanic soils on tiny terraces called ‘poios’. The Madeira impressed judges with a complex nose with walnut and hazelnut aromas and dried fruit on the palate and a beautifully long and concentrated finish. The winner of the IWC Champion White Wine 2019 was a ‘lean, delicate and precise’ Austrian Riesling from Weingut Birgit Eichinger. The winning wine, ‘Riesling Ried Zöbinger Gaisberg Erste Lage Kamptal 2017,’ was a powerful wine with great tension and balance with zesty lemon, honeyed apples, pear skin and white pepper and was dubbed by the judges as being ‘full of subtle pleasure.’ The winner of the ‘IWC Champion of Champions 2019’, awarded to the most outstanding wine of its style from the line-up of Champions, was not a Grand Cru or a vintage sparkling, but one of the world’s rarest Sherries, Tio Pepe Cuatro Palmas Amontillado by González Byass, an extremely rare 40-year-old Sherry drawn in tiny quantities from six casks known as ‘Museo Solera’. -
Natural Sweeteners
Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4. -
Halloween Treats We’Ve Done Everything We Can to Check That the Products Listed in This Auckland Zoo Halloween Treats Guide Are Palm Oil-Free
Palm Oil Free Halloween Treats We’ve done everything we can to check that the products listed in this Auckland Zoo Halloween treats guide are palm oil-free. But with currently no compulsory labeling for palm oil or its derivatives on product packaging in New Zealand, it can be a challenge! And it’s complex – with lots of derivatives described differently. So if we’ve stuffed up, please just let us know, and drop us a line if you discover other confectionery products you believe to be palm oil-free. Contact [email protected] The race to save animals and their habitats is the race to save ourselves. • Allen’s lollipops • Heards Barley Sugar • Allen’s barley sugar • Heards Fruit Refreshers A • Amos Sweets Candy Ring Pops H • Hershey’s plain kisses • Pams lollipops • Toblerone - all • Annie’s – all fruit bars • Hubba Bubba strawberry bubble tape • Pascall Mint imperials, marshmallows, • Trade Aid Fair Trade dark chocolate, P Jaybees, Eskimos 70% cocoa, orange, mint, almond • Cadbury After Dinner Mints • Jelly Belly jelly beans • Patagonia chocolate • Cadbury Bubbly treat size J • Planet Candy Lollipops • Universal Candy Trolli Britecrawlers C • Cadbury Crunchie treat size • Kiwiland barley sugars U • Cadbury Dairy Milk block K • RJs natural licorice, raspberry • Werther’s Original cream candies • Cadbury Dairy Milk treat size • Lindt chocolate range R natural licorice W • Werther’s sugar free • Cadbury Flake treat size • Lolliland Butterscotch • Whittakers – all • Cadbury Freddo - plain L • Scarborough Fair Adore milk chocolate