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Poche Parole the Italian Cultural Society of Washington D.C
January, 2014 Vol. XXXI, No. 5 Poche Parole The Italian Cultural Society of Washington D.C. Preserving and Promoting Italian Culture for All www.italianculturalsociety.org ICS EVENTS Social meetings start at 3:00 PM on the third Sunday of the month, September thru May, at the Friendship Heights Village Center, 4433 South Park Ave., Chevy Chase, MD (See map on back cover) Sunday, January 19: Pianist Sophia Pileggi and mezzo soprano Madeleine Curtis in concert Saturday, February 22: Carnevale !! Sunday, March 16: ICS Member, numismatist Frank Palumbo, will speak on coins oF ancient Italy Movie of the Month at 1:00 PM on January 19: Le Mani sulla Citta’, Kids’ Movie at 3:00 PM Pinocchio Italian Lesson and Conversation on January 19 at 2:00 PM PRESIDENT’S MESSAGE The festivities of this year’s Festa di Natale were overshadowed by the death, just a few days later, of Maria Wilmeth, founder and former director of the ICS Italian Language Program, who was an inspiration to teachers and others well beyond our community See page 2. This year’s Festa was attended by over 150 adults and at least 50 children. We put special emphasis on the children this year, with two separate children’s activities, theater and crafts, and a choir recital in Italian by the children from the ICS Italian Language Program, and of course Babbo Natale (Riccardo Cannavo’), La Befana (Sabrina Munao), and the Elves (Lucio and Edvige D’Andrea) handing out presents to the kids. See pictures on page 10. Of course our star attraction was Lyric-Coloratura Soprano Angela Knight, back by popular demand, singing operatic arias and Christmas carols and two versions of Ave Maria. -
Julius Baer Multicooperation Annual Report 2005 As at June 30, 2005 (Audited)
Julius Baer Multicooperation Annual Report 2005 as at June 30, 2005 (audited) Subscriptions are only valid if made on the basis of the current Prospectus, the latest Annual Report and the latest Semi-Annual Report if published thereafter. The Articles of Association, the valid Prospectus and the Annual and Semi-Annual Reports may be obtained free of charge at the representative in Switzerland and the respective paying agent. Only the German version of the present Annual Report has been reviewed by the independent auditor. Consequently, the independent auditor's report only refers to the German version of the Report; other versions result from a conscientious translation made under the responsibility of the Board. In case of differences between the German version and the translation, the German version shall be the authentic text. AN INVESTMENT FUND DOMICILED IN LUXEMBOURG Representative in Switzerland: Julius Baer Investment Funds Services Ltd., Zurich Paying agent in Switzerland: Bank Julius Bär & Co. AG, Bahnhofstrasse 36, Postfach, CH - 8010 Zurich Paying agent in Germany: Bank Julius Bär (Deutschland) AG, Messe Turm, Friedrich-Ebert-Anlage 49, Postfach 15 01 52, D - 60061 Frankfurt on the Main Paying agent in Austria: Erste Bank der oesterreichischen Sparkassen AG, Graben 21, A - 1010 Vienna Contents Page Organisation and Management 4 Independent Auditor's Report 5 Notes to the Financial Statements 6 Julius Baer Multicooperation (Umbrella Fund) MCOO Julius Baer Multicooperation - Emerging Markets Value Stock Fund HESF Julius Baer Multicooperation -
M Oldes I M Portados
MOLDES IMPORTADOS Moldes individuales para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual 40103 40101 Molde p/pan caja 40415 14.3 x 7.9 x 5.5 alto 40102 Molde p/pan caja 41065 20.3 x 10.0 x 6.3 alto 40103 Molde p/pan caja c/tapa 44615/60 33.0 x 10.2 x 10.2 alto 40101 40120 Juegos de moldes para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual Medida total 40120 Jgo 4 p/pan caja 49145 25.4 x 12.7 x 7.6 alto 27.2 x 60.6 40121 Jgo 4 p/pan caja c/tapa 44685/95 33.0 x 10.0 x 10.0 alto 35.0 x 54.3 40130 Jgo 5 p/pan caja 44255 21.6 x 11.4 x 7.0 alto 23.4 x 66.0 40130 Placas para mantecada / muffin Material: Acero aluminizado y glaseado Código Descripción Clave CM Cavidades Medida individual Medida total 40200 Placa minimantecada 45195 5 x 6 4.8 diám. x 2.2 alto 32.7 x 45.4 40201 Placa minimantecada 45245 4 x 6 5.2 diám. x 2.9 alto 32.7 x 45.4 40202 Placa mantecada 45125 3 x 4 7.0 diám. x 3.5 alto 28.3 x 40.0 40203 Placa mantecada 45525 4 x 6 7.0 diám. x 3.5 alto 35.7 x 52.5 40204 Placa mantecada* 45605 4 x 6 7.0 diám. -
Pastries Viennoiseries Viennoiseries
PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream, -
Switzerland Fund A-CHF for Investment Professionals Only FIDELITY FUNDS MONTHLY PROFESSIONAL FACTSHEET SWITZERLAND FUND A-CHF 31 AUGUST 2021
pro.en.xx.20210831.LU0054754816.pdf Switzerland Fund A-CHF For Investment Professionals Only FIDELITY FUNDS MONTHLY PROFESSIONAL FACTSHEET SWITZERLAND FUND A-CHF 31 AUGUST 2021 Strategy Fund Facts The Portfolio Managers are bottom-up investors who believe share prices are Launch date: 13.02.95 correlated to earnings, and that strong earners will therefore outperform. They look to Portfolio manager: Andrea Fornoni, Alberto Chiandetti invest in companies where the market underestimates earnings because their Appointed to fund: 01.03.18, 01.08.11 sustainability is not fully appreciated. They also look for situations where the impact Years at Fidelity: 7, 15 company changes will have on earnings has not been fully recognised by the market. Fund size: CHF366m They aim to achieve a balance of different types of companies, so they can deliver Number of positions in fund*: 36 performance without adding undue risk. Fund reference currency: Swiss Franc (CHF) Fund domicile: Luxembourg Fund legal structure: SICAV Management company: FIL Investment Management (Luxembourg) S.A. Capital guarantee: No Portfolio Turnover Cost (PTC): 0.01% Portfolio Turnover Rate (PTR): 28.92% *A definition of positions can be found on page 3 of this factsheet in the section titled “How data is calculated and presented.” Objectives & Investment Policy Share Class Facts • The fund aims to provide long-term capital growth with the level of income expected Other share classes may be available. Please refer to the prospectus for more details. to be low. • The fund will invest at least 70% in Swiss company shares. Launch date: 13.02.95 • The fund has the freedom to invest outside its principal geographies, market sectors, industries or asset classes. -
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 -
SUMMARY We Use Only the Highest Quality Pressed Extra Virgin Olive Oil and Canola Oils— No Hydrogenated Oils
Pitchoun! makes you a promess: be your premium ally for a succesful event with amazing food sprinkled by stylish presentation! From baby showers to business meetings, weddings to casual work lunches, Pitchoun! has everything you need to help make your next event a tasty hit! We use our french ‘savoir-faire’ to bake your catering! Everything is hand-made daily on site by our baking and pastry team using only fresh produce from local farms, sustainable & organic ingredients and with no GMOs neither preservatives. Our meat and poultry are antibiotic, hormone and nitrate-free. Our eggs are free-range and pasture raised. SUMMARY We use only the highest quality pressed extra virgin olive oil and canola oils— no hydrogenated oils. We offer organic beverages, coffees and teas. Bread p3 Breakfast - sweets p5 Bon Appétit ! Breakfast - savory p7 Sweet Bites p9 Cakes & Tarts p11 Savory Bites p17 • 24 to 48 hour notice minimum Sandwiches p21 • Pick-up ($50 minimum) or delivery ($100 minimum + delivery fee) Salads p23 • Time of pick-up/delivery must be specified at the order; everything is fresh and Lunch Boxes p24 made to order Drinks p25 • You may mix with our retail menu • Finger bites are served on fancy disposable black trays, ready to be served to Gifts p26 your guests, or in catering boxes for the rest • Payment is required at the order, except for events & large cakes planned in advance with 50% at order + 50% paid 2 weeks before pick-up or delivery • Orders, changes and cancellations must be made at least 48 hours in advance (except for events -
Barry Callebaut “Cost Plus” Model Has Proven to Be Robust
Barry Callebaut 9-month key sales figures 2010/11 July 2011 Agenda Company and Industry Overview First 9 months highlights Outlook July 2011 Barry Callebaut 9 months key sales figures 2 Barry Callebaut is present in all of the stages of the chocolate industry value chain Cocoa Cocoa beans Plantations 80% Cocoa liquor ~54% ~46% Cocoa powder Cocoa butter BC core activity + Sugar, Milk, others + Sugar, Milk, + Sugar, Milk, fats, others others Powder mixes Compound/Fillings Chocolate couverture Customers: Food Manufactures Chocolatiers, Bakeries, Vending Dist. Etc July 2011 Barry Callebaut 9 months key sales figures 3 Barry Callebaut at a glance FY-2010 Sales Volume by Region FY-2010 Sales Volume by Product Group Food Service Global Sourcing & / Retail Cocoa Customers 16% 27% Consumer Products 10% Asia Europe Gourmet 4% 58% & Specialties 10% Food Cocoa Manufacturers 16% 64% Americas 22% Industrial Customers 73% FY-2010 Sales Volume: 1,3 mn tonnes FY-2010 Sales: CHF 5,213mn FY-2010 EBIT: CHF 370.4 mn FY-2010 Net Profit: CHF 251.7 mn July 2011 Barry Callebaut 9 months key sales figures 4 Barry Callebaut is the market leader in the open market Global Industrial Chocolate market in 2009 = 5,400,000 tonnes* (Long-term average annual market growth of approx 2-3%) Open market Integrated market Competitors Big 4 chocolate Others players 40% 49% 51% 80% Outsourced (long-term volumes) *BC estimates July 2011 Barry Callebaut 9 months key sales figures 5 Global leader in chocolate manufacturing Barry Callebaut is one of the of the top three cocoa grinders and the largest manufacturer of industrial chocolate, with estimated market share of 40% of sales volumes in the open market for industrial chocolate Cocoa Grinders Open Market for Chocolate ADM Barry Callebaut Kraft/ Cadbury Barry Callebaut Mars Cargill Nestlé Petra Foods Hershey Blommer Cargill Kraft/Cadbury Blommer ADM Nestlé Lindt Cémoi Ferrero Ferrero Other players 0 100 200 300 400 500 600 700 -100 100 300 500 700 900 1100 Volume ('000 MT) Sales Volume ('000 MT) Source: Barry Callebaut 2009/10 estimates (both charts). -
A Good Weekend Cookbook
A Good Weekend A Good Weekend Cookbook Recipes for Various Sweets—and One Potent Cocktail—That Artists Have Created, Utilized, or Simply Enjoyed Over the Past 100 Years Compiled by Andrew Russeth Table of Contents Latifa Echakhch Madeleines au miel 01 Mimi Stone Olive Oil Cake 02 Henri De Toulouse-Lautrec… Rum Punch, Rum Tarte… 04 Mary Cassatt Caramels au Chocolat 06 Norman Rockwell Oatmeal Cookies 07 Grandma Moses Old-Fashioned Macaroons 08 John Cage Almond Cookies 09 Charles Sheeler Shoo-Fly Cake, Molasses Shoo… 10 Roger Nicholson Gunpowder Cake 12 Grant Wood Strawberry Shortcake 13 Karel Appel Cake Barber 15 Sam Francis Schaum Torte 16 Jean Tinguely Omelette Soufflé Dégonflé… 17 Rella Rudoplh Sesame Cookies 18 Frida Kahlo Shortbread Cookies 19 Romare Bearden Bolo Di Rom 20 Richard Estes Aunt Fanny’s English Toffee 22 Alex Katz Sandwich List 23 Robert Motherwell Robert’s Whiskey Cake… 24 Alice Neel Hot-Fudge Sauce 26 George Segal Sponge Cake 27 Tom Wesselmann Banana-Pineapple Bread… 28 An Introduction Since coming across John Cage’s recipe for almond cookies on Greg Allen’s blog a few years ago, I’ve collected recipes associated with artists—dishes they invented, cooked, or just enjoyed—and, much to my surprise, the list has grown quite long. There’s a treasure trove out there! A few examples: Robert Motherwell made rich bittersweet chocolate mousse. Romare Bearden used an old recipe from St. Martin to cook up rum cake. “I don’t do much cooking,” Alice Neel said in 1977. “I’m an artist; I have privileges, you see, that only men had in the past." But she did have a choice recipe for hot-fudge sauce. -
Análisis De Producto Productos Batidos
Análisis de producto Productos batidos Ing. Alim. Elizabeth P. Lezcano Introducción El estudio del presente informe se centra en los bizcochuelos, vainillas, magdalenas, piononos, muffins , budines, biscuits (o bizcochos), sus diferentes variedades y productos más estrechamente relacionados. Dentro del Código Alimentario Argentino (C.A.A.), en el Capítulo IX: “Alimentos Farináceos- cereales, harinas y derivados”, bajo el título: “Galletas, galletitas y facturas de panadería”, que agrupa a los artículos 760, 760 bis, 762 y 766, se considera a los productos batidos y se menciona la lista positiva de aditivos alimentarios permitidos para estos alimentos. Por otra parte, en la Real Academia Española, en su vigésima segunda edición, se puede encontrar las siguientes definiciones: Bizcochuelo: En Argentina y Uruguay. Torta esponjosa hecha con harina, huevos y azúcar muy batidos. Magdalena (también madalena): (Quizá por alusión a Madeleine Paumier, cocinera francesa a la que se atribuye la invención). Bollo pequeño, hecho y presentado en molde de papel rizado, con los mismos ingredientes que el bizcocho en distintas proporciones. Pionono: (De Pío nono). Dulce hecho de bizcocho, cubierto de crema o de huevo, y generalmente enrollado. Bizcocho: (De bi- y el lat. coctus , cocido). 1. Masa compuesta de la flor de la harina, huevos y azúcar, que se cuece en hornos pequeños. 2. Pan sin levadura, que se cuece por segunda vez para que se enjugue y dure mucho tiempo. Pudin o pudín (budín): (Del inglés pudding ). Dulce que se prepara con bizcocho o pan deshecho en leche y con azúcar y frutas secas. Las definiciones de vainillas y muffins no se encuentran en el diccionario de la Real Academia Española. -
Rest of the World & Cream Was the Brand’S Most Popular Product Innovation to Date in Australia
ANNUAL REPORT 2017 MaRkets — 23 Rest of the World & Cream was the brand’s most popular product innovation to date in Australia. Another highlight was the roll-out of Excel- In 2017 Lindt & Sprüngli benefited from the strategy of geo- lence chocolate bars with 78% cocoa, which was supported by graphic expansion pursued over previous years. The “Rest of a targeted marketing campaign for chocolate products with a the World” segment once more made significant gains, with high cocoa content. organic growth of +12.4% pushing sales up to CHF 525 mil- lion and providing an increasingly significant contribution South Africa to consolidated sales. National markets belonging to this Lindt & Sprüngli (South Africa) Pty. Ltd. can look back on segment enjoyed rapid and dynamic growth, with Japan and a successful year, with high double-digit sales growth of Brazil playing a strong role. +20.0% and a significant expansion of market share. The core brands Lindor and Excellence once again increased Australia their sales and strengthened their market position in the Lindt & Sprüngli (Australia) Pty. Ltd. celebrated its 20th anni- premium segment and successfully established a new prod- versary in 2017. In its anniversary year, the company achieved uct category with Lindor sticks. modest single-digit sales growth, despite a difficult trading environment and a highly competitive chocolate market, and United Arab Emirates also managed to increase its market penetration. The core After a number of challenging years, the regional office in products Excellence and Lindor, along with the seasonal busi- Dubai, once again managed to post double-digit sales growth. -
Event Cuisine 1
EVENT CUISINE 1. BREAKFAST 2. COFFEE BREAKS BREAKFAST BUFFET (HOTEL ATRIUM) 2.1 COFFEE BREAK CLASSIC Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, mushrooms and crispy WELCOME COFFEE potatoes, fresh seasonal fruit. Coffee, tea, still or sparkling mineral water, orange juice, butter, pretzel-style or wholegrain croissant CHF 26.00 per person CHF 9.00 per person MORNING CLASSIC BREAKFAST TABLE SERVICE (ON A LAZY SUSAN) Coffee, tea, still or sparkling mineral water, orange juice, mini sandwiches, butter, Coffee or tea, choice of fruit juices, choice of freshly-baked bread and pastries pretzel-style or wholegrain croissant, seasonal fruit Butter, honey, jam, yoghurt, cereals, various high-quality sausages and cheeses, smoked salmon and Lenk CHF 12.00 per person smoked trout with lemon and horseradish, fresh seasonal fruit. AFTERNOON CLASSIC CHF 28.00 per person Coffee, tea, still or sparkling mineral water, orange juice, home-made cake, seasonal fruit CHF 12.00 per person 2.2 COFFEE BREAK ADD-ONS Seasonal fruit CHF 2.00 Croissant CHF 2.00 Pain au chocolate CHF 2.00 Mini brownie CHF 2.00 Mini muffin CHF 2.00 Traybake with seasonal fruit CHF 2.00 Danish pastry with fruit CHF 2.00 Crudités with dip CHF 3.00 Mini quiche CHF 3.00 Mini ham croissants CHF 3.00 Mini sandwich CHF 4.00 Toast with fresh cheese, cucumber, mixed leaves Brioche with smoked salmon, honey, dill Ciabatta with roast beef, Pommery mustard, sauerkraut Pretzel stick with Brie, cucumber, tomato Yoghurt granola in a glass CHF 5.00 Seasonal fruit skewer CHF 5.00 Seasonal fruit salad in a glass CHF 6.00 Muesli in a glass CHF 6.00 3.