DOCSLIB.ORG

Riseinsightful Baking

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Riseinsightful Baking insightful baking RISEEdition 2 giveaway Find out how you can get a free Loyal bent spatula! the chocolate edition Introducing our new range of Cacao Ivory chocolate ingredients from Aalst interview International Chocolate expert and Corporate Chef - Jacques Poulain -inside Tear Out – CHOCOLATE PRODUCT GUIDE Conversations, hints and tips about baking ingredients. Once upon a time, compound chocolate was considered either inferior, or at least, less palatable LOW DOWN than its sophisticated counterpart - chocolate. But The times have changed and compound chocolate has NOW TASTIER AND CREAMIER, COMPOUND too. In fact, it's winning hearts across the globe. CHOCOLATE IS HAVING ITS DAY IN THE SUN As bakers ourselves, it was important shine. Everyone in our industry knows chocolate processed to a very fine to us to source and secure a compound the value of this as customers gaze level - at less than 30 micron delivers chocolate that could pass the toughest longingly at your dessert selection - a smooth textured compound test - in the kitchen, and with your eying each and every perfectly delicious chocolate - exactly what we're all customers. It's one thing for a product to chocolate inspired morsel. Looking at looking for in any chocolate, including a perform brilliantly, but it's another for it the photo on the opposite page, you'll compound. The unique nuances within to pass the fussiest customer taste test. see our classic Hazelnut Financier was the proprietary Aalst chocolate and We're confident we've found it. made using Cacao Ivory Dark Chocolate compound chocolate recipes, precision Flip to the next page and you'll see Compound Chips. And thanks to a process and years of experience that we've given you the heads up on some specialised ingredient in them, the chip each chocolate maker has accumulated chocolate terminology - one of which is shape is retained, even after it's baked - all means it's the finest compound the definition of compound chocolate. an elegant aesthetic and textural result. chocolate we've ever tasted. Where there was once a disconnect between While it follows the same process, the So, what's changed to make all of these the mouthfeel of pure chocolate and ingredients are different. The fats used benefits still very apparent but improve compound chocolate, there's now a in compound are vegetable fats instead palatability to almost unidentifiable narrowing gap of texture, flavour and of cocoa butter. The great benefit in levels? Taste the compound we now that elusive creamy mouthfeel. Not sure compound, now and in the past is its have on offer with the Cacao Ivory it's possible? Try it. stability, convenience and price. It's brand and you'll be asking yourself easily melted and shaped for decorating the same question. It all comes down without needing the tempering - and to quality of ingredients, in particular still the results have a great snap and the choice in fats. Plus, compound Compound chocolate, now FROM THE Edition Two of Rise - Insightful Baking has landed and we couldn't be more excited about the content - a whole publication dedicated to the decadence worthy of centre Editor of chocolate. Flick through the recipe pages and be inspired by international stage chocolate expert and Corporate Chef - Jacques Poulain. Look out for our spatula giveaway and don't forget to get in touch with your own ideas on chocolate and baking! Aneta Tasevski FOUR: TEMPERING FIVE: WE WANT TO HEAR FROM YOU! Go to gffoodservice.com.au/promotion/bakers-bench, Tempering is the process of bringing the chocolate follow the prompts, tell us your own baking insights In the know with chocolate? to a certain temperature whereby the cocoa butter From and get published in future editions of Rise. Tell us your secret hints and tips. reaches its most stable crystal form. There are THE several forms in which the butter can crystalise, only one of which ensures the hardness, shrinking Get published in your very own TEMPERING OF REAL CHOCOLATE force and gloss of the finished product after it has copy of Rise. cooled. If the chocolate is melted in the normal BAKER way (between 40 and 45ºC) and then left to cool to 50 45ºC – 50ºC working temperature, the finished product will not 40ºC – 45ºC be glossy. Proper tempering ensures you achieve a 40ºC – 45ºC 40 WHAT DO nice shine and crisp snap. DIFFERENT 30ºC – 31ºC 30 29ºC – 30ºC CHOCOLATE 28ºC – 29ºC TERMS MEAN? 20 ONE: WHAT'S COMPOUND CHOCOLATE? MELTING CRYSTALISING WORKING DARK CHOCOLATE 45ºC – 50ºC 28ºC – 29ºC 30ºC – 31ºC Compound chocolate is a product made from a combination of sugar or sweeteners, cocoa powder, MILK CHOCOLATE 40ºC – 45ºC 27ºC – 28ºC 29ºC – 30ºC vegetable fat and milk solids. Some or all of the WHITE CHOCOLATE 40ºC – 45ºC 26ºC – 27ºC 28ºC – 29ºC cocoa butter is replaced with vegetable fats, usually of palm and coconut origin. Milk solids can be in the form of whole milk powder, skim milk powder and whey powder. Compound can be a good alternative to chocolate in various applications or when price and convenience are considerations. TWO: WHAT'S CHOCOLATE? Chocolate is a product made from cocoa mass (for milk and dark chocolate), sweeteners (sugar) plus cocoa butter. Milk chocolate also contains milk solids, WHAT'S YOUR SECRET FOR THE while white contains milk solids and cocoa butter, BEST DISPLAYS? but no cocoa mass. The high-quality ingredients, in particular the cocoa butter give chocolate of all colours a unique and much sought-after flavour and texture, making chocolate the choice for many Rich and dark, trusted and timeless applications. or delicate and light, THREE: WHAT'S COUVERTURE CHOCOLATE? chocolate makes the A very high-quality chocolate, containing a higher mood and marks percentage of cocoa butter (31–39%). When it's properly tempered, this additional cocoa butter allows the chocolate to form a thinner coating shell, the occasion. giving couverture chocolate more sheen, a firmer "snap" and a creamy mouthfeel. StreetsCHOCOLATE of Rocky Road INGREDIENTS METHOD 200g CACAO IVORY DARK CHOCOLATE BUTTONS 58% 1. Grease and line the base of a lamington tin or slice tin, allowing sides to extend 5cm. 1 x 395g can sweetened condensed milk 2. Combine Cacao Ivory Dark Chocolate Buttons 58%, 1 tbsp pure cream condensed milk and cream in a saucepan over medium-low heat, stir until smooth. Allow to cool ½ cup (40g) shredded coconut slightly 5-10 mins. 125g shortbread biscuits, chopped 3. Place coconut, marshmallows, biscuit and Cacao Ivory Milk Chocolate Chips 33% in a large bowl. Add 200g marshmallows cooled chocolate mixture and stir gently to combine. 200g CACAO IVORY MILK CHOCOLATE CHIPS 33% Spoon and spread into prepared tin and refrigerate for 4 hours or overnight. Cut into small pieces Scale up ingredients for larger batches to serve. Makes 25-30 pieces. THE LANGUAGE OF CHOCOLATE SPANS THE GLOBE The Chocolate Makers Quality & Reliability at Competitive Value CHOCOLATE IS ONE We are committed to delivering quality With Cacao Ivory you can be assured OF THE WORLD’S chocolate that is functional, effective that your creations are one step closer MOST LOVED and tastes great, ensuring you achieve to reality. Our chocolate helps you PRODUCTS. IT’S success in your business and industry. concentrate on what matters, producing the greatest flavours imaginable. FOUND IN EVERY Our chocolate comes in a wide range of REGION AND formulations that perform to the high Carefully sourced ingredients from COUNTRY, MADE standards set and expected by the around the world together with specially INTO ALL KINDS OF world’s food industry. Our range is made crafted recipes, Cacao Ivory consistently SHAPES, SIZES AND using state of the art technologies. meets the needs and demands of COLOURS TO SUIT producers in the bakery industry. EVERY TASTE. For more information, contact your Goodman Fielder Sales Representative P 1300 366 533 | E [email protected] W gffoodservice.com.au gffoodserviceau Back Page Fold Front Page CACAO IVORY CHOCOLATE CACAO IVORY COMPOUND BUTTONS & CHIPS BUTTONS & CHIPS Dark Chocolate Milk Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Buttons 58% Buttons 36% Buttons 31% Compound Buttons Compound Buttons Buttons Product Code: 169611 Product Code: 169610 Product Code: 169606 Product Code: 169605 Product Code: 169604 Product Code: 169603 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months A moderate cocoa and mellow fruity Balance of milkiness and creaminess, Robust creamy and milky profile that Intense chocolatey note rounded off with Chocolatey note with snap and melting Intense milky and creamy note. Snap note, which is enhanced with a nutty topped with a mellow nutty cocoa rounds off with a fragrant vanilla taste. a mellow hint of vanilla. Snap and melting profile similar to chocolate. and melting profile similar to chocolate. profile. profile that ends with a smoky note. profile similar to chocolate. FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT COCOA VISCOSITY FAT VISCOSITY FAT VISCOSITY FAT VISCOSITY (mPas) (mPas) (mPas) (mPas) (mPas) (mPas) 37% 58% 650-800 37% 36% 800-1000 38% 31% 1200-1500 34% 650-800 32% 800-1000 36% 650-800 FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY FLUIDITY APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION APPLICATION MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOULDING ENROBING GANACHE MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING MOUSSE DECORATING Dark Chocolate Milk Chocolate White Chocolate Dark Chocolate Milk Chocolate White Compound Chips 44% Chips 33% Chips 21% Compound Chips Compound Chips Chips Product Code: 169608 Product Code: 169607 Product Code: 169609 Product Code: 169602 Product Code: 169296 Product Code: 169601 6 x 2.5kg | Shelf Life: 24 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 15 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 18 months 6 x 2.5kg | Shelf Life: 12 months Hints of fruits and roasted nuts.
Load more

Recommended publications
  • Sienna Desserts Price List and Order Form Company Name
    Sienna Desserts Price List and Order Form Company Name: __________________________________________________ 4/46 Bay Road Address: _________________________________________________________ Taren Point NSW 2229 Contact Name: ___________________________________________________ P: (02) 9037 0345 F: (02) 9538 2723 Contact Number: _________________________________________________ M: 0413 732 244 E: [email protected] W: www.siennadesserts.com.au Price Effective as of the 14th of Nov 2016 Individual Premium Desserts Order Med Order Lge Flourless Individual Premium Desserts Order Med Order Lge Slices- Café Style Order Order by box- 6pc in a box Qty box Qty box Order by box- 6pc in a box Qty box Qty box Order by box- 12pc in a box Qty Box Apple Crumble Flourless Passionfruit & Coconut Slice(gf)-Med 10pc in a box Brownie Slice Baked New York Flourless Chocolate(gf) Caramel Slice Black Forest Flourless Orange Lime Pistachio Cake(gf & df) Hedgehog Slice Cappuccino Cheesecake Chilled Flourless Pistachio & Raspberry Cake(gf) N/A Lemon & Ginger Slice Carrot Cake **NEW Flourless Hazelnut & Pear Cake(gf) N/A Muesli Slice Chocolate Framboise-Medium 10pc/Box**NEW Flourless Almond & Blueberry Cake(gf) N/A Peanut Butter Slice Chocolate Rose Flourless Apple & Cinnamon Cake(gf) N/A Rocky Road Slice Cookies & Cream Cheesecake Chilled Flourless Almond & Apricot Cake(gf) N/A Brownie Cookies (Shaped like a big Macaron) Order Duo of Baileys Mousse Flourless Chocolate & Hazelnut Cake(gf) N/A Order by box- 6pc in a box Qty Box Green Tea Cheesecake N/A Flourless
    [Show full text]
  • Coated Chocolates (Dragées)
    F&M Chocolates S.A.S. Autopista Medellín (Calle 80) km 7 - Celta Trade Park - Bodega 77-1 Tel: +57 (1) 875 9006 / +57 (1) 875 9007 - Funza - Colombia [email protected] F & M Chocolates S.A.S. is a Colombian company with more than 18 years in the market, developing and manufacturing chocolate products made with single origin Colombian Cacao. Who we are? Our portfolio includes real chocolate, exotic fruits coated with chocolate, compound chocolate and other confectionery products. The company has a physical, organizational and technological infrastructure that allows us to offer the best service and products of excellent quality. Our portfolio includes the Kosher Parve and Kosher Dairy certification. Competitive benefits Wide experience and knowledge in products development. Top of the art chocolate tecnhology aimed to enhance our process development. 100% colombian cacao origin Complete transformation process, from roasting to moulding and depositing finished chocolates Kosher Parve and Kosher Dairy certification. Competitive benefits Flexibility in our manufacturing processes. Appropiate and skilled staff for the development of activities. Technical expertice in chocolate formulating and design. Excellent delivery times. Safe and swift transportation. Our Brands Compound Chocolate Fine chocolate made with Filled chocolates with Coverture and Cacao Chocolate bonbons with 100% colombian fine and Flavored creams. mass in drops, coins and cereal and almond core. flavor cacao: (compound chocolate) blocks shape for pastry, Dragees (Coated baking and ice-cream chocolates) and bars. industry Our Brands Compound Chocolate Specialized in compound chocolate, manufacturing and developing coatings for diverse purposes: Bakery, pastry, coating, molding, ice-creams covering. Presentations: Block x 500 g Block x 2,5 Kg Flakes x 500 g Package flakes x 25 Kg Compound Chocolate Variety in flavour: Milk coating chocolate.
    [Show full text]
  • Function of Food Additives in Chocolate Production
    Hrana u zdravlju i bolesti, znanstveno-stručni časopis za nutricionizam i dijetetiku (2019) 8 (2) 123-128 Food in Health and Disease, scientific-professional journal of nutrition and dietetics (2019) 8 (2) 123-128 FUNCTION OF FOOD ADDITIVES IN CHOCOLATE PRODUCTION Veronika Barišić1*, Drago Šubarić1, Midhat Jašić2, Jurislav Babić1 1Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia 2Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina professional paper Summary Chocolate is a complex product that has a specific texture. This complexity is due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate. Recently, there has been considerable production of low-sugar chocolates using other bulking agents and sweeteners. Some of the most common are isomalt, maltitol, lactitol, polydextrose etc. Emulsifiers that have been used in chocolate production almost from the beginning are also responsible for its texture and rheological properties. They reduce the interaction between the solid particles and increase the lipophilicity of the sugar particles. Lecithin and polyglycerol polyricinoleate are most commonly used, but some other emulsifiers have also been reported in production. Keywords: food additives, chocolate, emulsifiers, sweeteners Introduction Bulk sweeteners Food additives are by Regulation 1333/2008 “any Chocolate production was for a long time substance not normally consumed as a food in itself unbelievable without sucrose, although lately, sugar- and not normally used a characteristic ingredient of a free chocolates have been increasingly studied and food, whether or not it has nutritive value, the produced.
    [Show full text]
  • Black Forest Gateau Carrot Cake (GF)* Chocolate Mud Cake
    Spoon: Shelf Labels – Whole Cakes Black Forest Gateau Carrot Cake (GF)* 1870 KJ 2880 KJ A luscious marello sour cherry kirsh mousse Lightly spiced w sultanas, cream cheese finished with traditional mousse & chocolate frosting and a trip of dried fruits shavings *Please note all products may contain traces of nuts & gluten $ $ Chocolate Mud Cake Cointreau Orange & Almond 2450 KJ (GF)* 2170 KJ A dense, rich & amazingly delightful cake A divine cake that is dense but moist, using made with whole oranges & almond meal rich couverture chocolate *Please note all products may contain traces of nuts & gluten $ $ Cookies & Cream Tiramisu 2320KJ 1790 KJ A rich white chocolate mousse cream with The Italian dessert made with mascarpone, snashed Oreas will certainly attract a lot of coffee soaked savoiardi biscuits. Garnished attention with gold leaf $ $ White Chocolate Mud Cake Wild Berry Ricotta Cheesecake 3100KJ 1230KJ A dense, rich white chocolate flavoured A medley of mixed berries with a melt-in-your mudcake with macadamia nuts mouth experience $ $ Chocolate Ricotta Cheesecake Lemon Curd Cheesecake 1780KJ 2140KJ Beautiful chocolate ganache for a smooth & A lemon curd topping for an adding zing rich fasting experience $ $ Passionfruit Ricotta Cheesecake Caramel Topped Cheesecake 1780KJ 2140KJ Passionfruit topping to complement a smooth A silky smooth caramel topping finish ricotta cheesecake complementing our ricotta cheesecake $ $ Spoon: Shelf Label – Individual Tarts Passionfruit Tart Banoffee Pie 1130KJ 2020KJ Delightfully refreshing passionfruit filling topped An impressive English pastry based tart made with a real passionfruit swirl with bananas, fresh cream & caramel $ $ Belgian Bitter Chocolate Tarts Seasonal Fruit Tart 1020KJ 695KJ A sinfully rich Belgian couverture chocolate Crème pâtissière and fresh seasonal fruits tartlet, perfect for that w a little bit of a playful side.
    [Show full text]
  • BEYOND CHOCOLATE Annual Report 2019 CONTENTS
    BEYOND CHOCOLATE Annual Report 2019 CONTENTS Foreword by Beyond Chocolate Steering Committee chairmen Patrick Hautphenne (2018-2019) and Philippe de Selliers (2020) 4 Beyond Chocolate 2019 internal events and meetings 6 BEYOND CHOCOLATE Partnership for a more sustainable Belgian chocolate sector 8 1. Scope 9 1.1 Which chocolate is the partnership targeting? 9 1.2 Which farmers is the partnership targeting? 12 2. Goals and Commitments 13 2.1 What is sustainability? 13 2.2 What are the current issues? 14 2.3 What are the Beyond Chocolate commitments? 14 2.3.1 Certification and sustainability schemes 14 2.3.2 Towards a living income for farmers 15 2.3.3 Deforestation 17 2.4 How will activities be implemented? 19 2.5 Signatories 19 The Beyond Chocolate Governance Structure 20 1. IDH, The Sustainable Trade Initiative 22 2. The Belgian Directorate-general Development Cooperation and Humanitarian Aid 22 3. The Beyond Chocolate Steering Committee 23 3.1 Composition of the Steering Committee 23 3.1.1 The Chairman 23 3.1.2 The Secretary 24 3.1.3 Members 24 3.2 Decision making process and Transparency 24 3.3 Objectives achieved in 2019 25 4. The Beyond Chocolate Working Groups 25 4.1 Composition of the working groups 25 4.2 Objectives achieved in 2019 27 5. The development of the Beyond Chocolate AME Working group 28 5.1 The composition of the AME Working group 28 5.2 Objectives of the AME Working group 29 6. The Beyond Chocolate Advisory Groups 29 The Accountability, Monitoring and Evaluation (AME) Framework 30 1.
    [Show full text]
  • Chocolate Recipes (A5)
    THEheaven TASTE OF “ANYTHING IS GOOD IF IT’S MADE OF CHOCOLATE” - JO BRAND "ﺳﻴﻜﻮن ُّأي ﺷﻲء ّﺟﻴ ًﺪا إذا ﻛﺎن ًﻣﺼﻨﻮﻋﺎ ﻣﻦ اﻟﺸﻮﻛﻮﻻﺗﺔ" - ﺟﻮ ﺑﺮاﻧﺪ Pristine Baking Solutions brings to you chocolate solutions for all your baking needs! Taste the delight of our recipes using our different kind of real and compound chocolates. REAL CHOCOLATE COMPOUND CHOCOLATE Dark Chocolate 60% Buttons Dark Compound 17% Buttons Milk Chocolate 35% Buttons Milk Compound 7% Buttons Dark Chocolate 38% Chips Dark Compound 18% Chips Useful for an array of applications from molding and decorating to panning and extrusion, you can do it all! *STORAGE CONDITIONS Compound chocolate: 20 °C to 25°C Real chocolate: 18°C to 22°C ﺑﺮﺳﺘﻴﻦ ّﺗﻘﺪم ﻟﻚ ﺣﻠﻮل اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺮاﺋﻌﺔ ﻟﻜﺎﻓﺔ اﺣﺘﻴﺎﺟﺎﺗﻚ ﻣﻦ اﻟﻤﺨﺒﻮزات! ّﺗﺬوق وﺻﻔﺎﺗﻨﺎ اﻟﻠﺬﻳﺬة ﺑﺎﺳﺘﺨﺪام أﻧﻮاﻋﻨﺎ اﻟﻤﻤﻴﺰة ﻣﻦ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ واﻟﻤﺮﻛﺒﺔ. اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ١٧٪ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ٦٠٪ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ ﺑﺎﻟﺤﻠﻴﺐ ﺑﻨﺴﺒﺔ ٧٪ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ﺑﺎﻟﺤﻠﻴﺐ ﺑﻨﺴﺒﺔ ٣٥٪ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ١٨٪ ﺣﺒﻴﺒﺎت اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﺑﻨﺴﺒﺔ ٣٨٪ ﻣﻨﺎﺳﺒﺔ ﻟﻤﺠﻤﻮﻋﺔ واﺳﻌﺔ ﻣﻦ اﻻﺳﺘﻌﻤﺎﻻت ﻣﻦ اﻟﻘﻮاﻟﺐ، إﻟﻰ اﻟﺘﺰﻳﻴﻦ واﻟﺘﺨﻄﻴﻂ واﻟﺘﺸﻜﻴﻞ، ّوﻛﻞ ﻣﺎ ﻳﺨﻄﺮ ﺑﺒﺎﻟﻚ! *ﺷﺮوط اﻟﺘﺨﺰﻳﻦ: اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﻤﺮﻛﺒﺔ: ﻣﻦ ٢٠ إﻟﻰ ٢٥ درﺟﺔ ﻣﺌﻮﻳﺔ اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺤﻘﻴﻘﻴﺔ: ﻣﻦ ١٨ إﻟﻰ ٢٢ درﺟﺔ ﻣﺌﻮﻳﺔ DARK CHOCOLATE GANACHE RECIPE Recipe Grams Pristine Real Dark Chocolate Buttons 280 Pristine Whipping Cream 200 Unsalted Butter 40 وﺻﻔﺔ ﻏﺎﻧﺎش SUGGESTED METHOD OF اﻟﺸﻜﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ :PREPARATION Boil cream and add chocolate buttons, stir until melted, then add butter and stir until melted, chill and use accordingly. اﻟﻮﺻﻔﺔ ﺑﺎﻟﻐﺮام أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ اﻟﺪاﻛﻨﺔ ﻣﻦ ﺑﺮﺳﺘﻴﻦ ٢٨٠ ﻛﺮﻳﻤﺔ ﺧﻔﻖ ﻣﻦ ﺑﺮﻳﺴﺘﻴﻦ ٢٠٠ زﺑﺪة ﻏﻴﺮ ّﻣﻤﻠﺤﺔ ٤٠ ﻃﺮﻳﻘﺔ اﻟﺘﺤﻀﻴﺮ اﻟﻤﻘﺘﺮﺣﺔ: ﻏﻠﻲ اﻟﻜﺮﻳﻤﺔ وأﺿﻒ أزرار اﻟﺸﻮﻛﻮﻻﺗﺔ ّوﺣﺮﻛﻬﺎ ﺣﺘﻰ ﺗﺬوب.
    [Show full text]
  • Cultura Cioccolato 2017
    IL CIOCCOLATO SECONDO L’ARTE ITALIANA Idee, creazioni, invenzioni che vengono da molto lontano. Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca. Dalla piantagione fino alle vostre mani: un lungo viaggio che ogni volta termina in una gioia per gli occhi e in un’estasi per il palato. ICAM, 70 ANNI PER LA VOSTRA ARTE. www.icamprofessionale.it CULTURA CIOCCOLATO 210X297 venere.indd 1 12/09/17 01:54 IL CIOCCOLATO Non c’è niente da fare: il invece lui, con tutta la sua lato, giunto al suo quarto su AppStore. Ovviamente SECONDO cioccolato è sempre più serietà, la sua bontà e la numero, con una crescen- in forma gratuita, perché amato, conquistando sua cultura, rimane nella te voglia di raccontare e CulturaCioccolato è per L’ARTE ITALIANA sempre più estimatori e hit parade del nostro cuo- valorizzare il cioccolato, tutti, così da favorire il smentendo tutti coloro re, oltre che della nostra coinvolgendo professio- circolo virtuoso utile al che lo definivano un boom gola. Conquistando sem- nisti e appassionati, non settore e non solo. Idee, creazioni, invenzioni passeggero, specie quan- pre più mercati. solo nella versione di carta, Golosa lettura! che vengono da molto lontano. do eravamo invasi da feste Proprio come dimostra il ma anche on line, scaricabile e happening sul tema. E successo di CulturaCiocco- da www.pasticceriaextra.it e la redazione Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre CULTURA CIOCCOLATO in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca.
    [Show full text]
  • Cakes & Desserts
    Serving Suggestions View the videos at priestleys-gourmet.com.au to create your own masterpiece Contents Gateaux .....................................1 Celebration Cakes ..................4 Cookie Cups .............................5 Cold Set Cheesecakes ...........6 Baked Cheesecakes .................7 Slices .........................................8 Individual Tarts ..................10 Ind. Cakes & Desserts..........12 Friands ....................................13 Large Tarts & Pies ................14 Muffins ...................................15 ind. Puddings & Logs .........16 Crowd Pleasers .....................17 Loaves, Breads & Cookies ...18 Fruity Extras .........................19 Gluten Free ............................20 Join us on facebook, visit us on the web! See the latest products, promotions and business support. Download nutritional information and product images. Pick up ideas on making Priestley’s your own with serving suggestion videos to create devilishly delightful desserts. facebook.com/Priestleys-Gourmet-Delights priestleys-gourmet.com.au Handling Tips Priestley’s products are supplied frozen offering a number of benefits: • flavour is optimised with the product frozen immediately after production • quality is consistent with microbial testing prior to release for consumption • shelf life is maximised with a 12 month frozen shelf life • wastage and costs are reduced by thawing product as required For Perfect Cutting Cutting Pies & Tarts Remember the Golden Rule: The knife should begin the cut from the outside Heat your knife and dry for each cut. edge of the pie or tart, cutting toward the centre. This will prevent any damage to the pastry shell. Shelf Life Heating Guide • 12 months frozen. Self Saucing Puddings Exceptions: Microwave heating: Lemon Meringue 6 months frozen. Pierce film and microwave from frozen for 1 minute per pot. When warming multiple • 5 days refrigerated once thawed. serves, check at 2 minutes then at 30 second Exceptions: intervals.
    [Show full text]
  • How Have Our Cookbooks Changed Over Time, and What Do They Show of Our Culinary Identity? a Content Analysis of New Zealand Baking Resources
    “Unique tales of home and nation”1: How have our cookbooks changed over time, and what do they show of our culinary identity? A content analysis of New Zealand baking resources. by Rohan Margaret Reilly Submitted to the School of Information Management, Victoria University of Wellington in partial fulfilment of the requirements for the degree of Master of Information Studies February 2018 Rohan Reilly 300329775 Abstract This selected annotated bibliography describes baking cookbooks published in print in New Zealand. A qualitative content analysis investigates how New Zealand baking recipes and cookbooks have evolved, and how our national culinary identity may be illustrated by them. Only cookbooks with 15 or fewer non-baking recipes were considered for selection, with the resulting titles published between circa 1910 and 2016. Detailed annotations describe chapter headings, advertisements, instructional sections, recipe comments, and ingredients of note. Selected recipe examples are given, in particular traditional ‘Kiwi’ dishes. Details of the physical object – the format, design, inclusion or lack of images – is discussed also. Manufacturer’s publications, wartime substitutions, microwave technology, and nostalgic stylings are all observed, and the growing influence of international flavours, food personalities, and health considerations are all apparent. Once small flimsy booklets, baking cookbooks are now usually large with hard covers, featuring individual recipe pages, accompanying colour photography, and commentary by the author. Alongside international dishes like Panforte and Madeleines and diet-specific options, the ubiquity of Anzac Biscuits, Afghans, Ginger Crunch, Pikelets, Louise Cake, Caramel Slice, Gingernuts, Belgium Biscuits and Pavlova throughout the decades demonstrates their part in our culinary identity. KEYWORDS: BAKING, COOKBOOKS, RECIPES, NEW ZEALAND 1Pilchner, 1995, p.
    [Show full text]
  • Individual Cakes & Desserts
    All reasonable care has been taken to ensure that photographs represent the finished product. Variations in appearance may occur in finished goods. Modifications to decoration and product finishing may be introduced without notification. Content is correct at timeof publication however no warranty is given to the accuracy of this content. CADBURY, CHERRY RIPE, OREO AND FLAKE ARE TRADE MARKS OF MONDELĒZ INTERNATIONAL GROUP USED UNDER LICENCE. our story Priestley’s Gourmet Delights started just 23 years ago in a 75 square metre bakery in the Brisbane suburb of Milton and today operates out of a 4600 sqm purpose built facility in Morningside with over 200 staff. Priestley’s has grown on a relentless focus for baking the best possible cakes and desserts for the food service market. Family owned and operated, we combine a passion for quality products with world class manufacturing practices. At Priestley’s, our recipes have been developed to perfect the art of producing frozen cakes and desserts for nationwide distribution. We create the most comprehensive range of delicious desserts for all of Australia to enjoy, including our much loved gluten free products. HACCP and FSSC22000 certification is testimony to the quality of our operations. Our dedicated team continue to develop the most delicious, visually appealing, reliable products with exceptional value for our foodservice customers. We supply our products across Australia via the national foodservice distributor network and internationally through our logistics partners. Our experienced sales and customer service team are devoted to supporting the markets and customers we serve. © Priestley’s Gourmet Delights gateaux pre-portioned into 16 serves CODE 1-208 | 2.27kg nero mud cake A majestic, rich, dense mud cake, covered with ganache and topped with dark chocolate glaze that drips down the sides, finished with hand piped ganache and hand crafted dark chocolate shards.
    [Show full text]
  • Yianni Fine Food Quality Consistency Convenience Direct from the Manufacturer to You
    yianni fine food Quality Consistency Convenience direct from the manufacturer to you creating food you love with over 40 years of excellence Save money. Enjoy receiving Daily FREE deliveries Purchase directly from consistent products (except Sunday) the manufacturer every time Exceptional service Low minimum order for every time FREE delivery High quality delicious Spend less time cooking Ready to heat and sweets to satisfy any and more time with your serve tasty savouries sweet tooth customers made to home-made recipes HACCP Our HACCP Wide range of Accreditation ensures ordering options our food is always safe including online for your customers ordering "Excellent product quality and "Love the good quality and "I have tried many suppliers in fantastic service! consistent products from my time and I must say the Anything that goes wrong, YFF Yianni Fine Food! products from Yianni Fine Food staff are right on the ball and "Very nice quality banana do stand out amongst the rest. resolve issues immediately for us" breads and muffins. The staff are awesome too- George, Summer Hill Very friendly staff." always happy to help!" John, St Leonards Kerrie, Blacktown "Quality products, good service, "Our customers keep coming "Yianni Fine Food has been great range and fantastic Greek back to us for Yianni Fine Food's servicing our catering business sweets. Daily deliveries also a savoury dishes. for a few years now and plus. Been purchasing from Top quality, as good as I cannot fault quality of their Yianni Fine Food for a long time home-made"
    [Show full text]
  • Gulf Standard Specification G. S. S.../2006 1
    Gulf Standard Specification G. S. S. ....../2006 GSO STANDARDISATION ORGANISATION FOR THE GULF COOPERATION COUNCIL DRAFT OF GULF STANDARD SPECIFICATION NO. ....................../2006 UPDATE TO GSO 567 / 1994 ALL TYPES OF CHOCOLATE Compiled by The Kingdom of Saudi Arabia K 2087 1 Gulf Standard Specification G. S. S. ....../2006 FOREWORD This Standard Specification cancels and replaces Gulf Standard Specification No. 567 / 1994 "Cocoa and its products - Chocolate" which was published on 17.3.1995. That Specification was reviewed and some amendments were made to it. 2 Gulf Standard Specification G. S. S. ....../2006 ALL TYPES OF CHOCOLATE 1. The area and scope of application This Gulf Standard Specification relates to all types of chocolate. 2. Supplementary references 2.1 G. S. S. No. 9/1995 "Labelling of packaged foodstuffs". 2.2 G. S .S. No. 21/1984 "Hygienic conditions for foodstuff factories and the workers in them". 2.3 G. S. S. No. 23/1998 "Colourings used in foodstuffs". 2.4 G. S. S. No. 148/1993 "Sugar". 2.5 G. S. S. No. 150/1993 "Validity periods for foodstuff products". 2.6 G. S. S. No. 323/1994 "General conditions for the transport and storage of chilled and frozen foodstuffs". 2.7 G. S. S. No. 382/1994, 383/1994 "The maximum limits for permitted traces of insecticides in foodstuffs - Part One, Part Two". 2.8 G. S. S. No. 707/1997 "Permitted flavourings in foodstuffs". 2.9 G. S. S. No. 988/1998 "The permitted levels of radiation in foodstuffs - Part One". 2.10 G. S. S. No. 989/1998 "Methods of detecting a rise in permitted radiation levels in foodstuffs - Part One: Spectroscopic analysis of gamma radiation (A) - caesium 134 - caesium 137".
    [Show full text]