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Candy Making Made Easy (Because It Is)
05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess. -
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . -
Caramelization of Sugar
Caramelization of Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made. Using a pure copper sugar pan will allow total control of the sugar and avoid crystallization of sugar. At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts. When it cracks easily and is the base for nut brittles. To start, add some water to dry sugar in a pure copper sugar pan, stirring, until it reaches the consistency of wet sand. An interfering agent, such as lemon juice will help prevent re-crystallization because of the acid in it. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pure copper sugar pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown. -
Healthy Candy Bars
[Market Trends] Vol. 21 No. 6 June 2011 Candy Bars You Can Feel Good About By Kimberly J. Decker, Contributing Editor Paul Frantellizzi thinks we should all just give up the guilt and make like the ancients. The founder and CEO of Good Cacao, Boise, ID, notes the “many recent articles and studies now surfacing to confirm what the Mayan culture knew all along: Chocolate is good for you." To those of us who always considered a premium bar a bit of an over-the-counter “wonder drug, “this comes as little surprise. But to others— enamored of the notion that whatever tastes good must be bad for you—it flies in the face of conventional wisdom. But convention isn’t what it used to be, as more of us accept that a judiciously savored (and strategically formulated) candy bar need not oblige one to do penance. “The response we’ve gotten Candy a Top Impulse Buy at Checkout has been huge," Frantellizzi says of his company’s organic “functional" chocolates. A recent consumer survey regarding front-end checkout reveals But no shine from a healthy halo can that candy, magazines and soft drinks are the top impulse buys supplant what’s made candy bars so by most shoppers at the checkout line and retailers are missing opportunities for impulse sales. irresistible all along: pure sensory pleasure. As he says, “I have always believed that The study, “Front-End Focus,” was sponsored by Mars Chocolate acceptance of chocolate’s health benefits North America, a Division of Mars, Inc., Time-Warner Retail Sales will come with a great-tasting, quality & Marketing a division of Time Warner, The Wm. -
5Lb. Assortment
Also available in Red 5LB. ASSORTMENT Pecan or Almond Törtél Caramel Pilgrim Hat Our slightly chewy caramel Creamy, extra soft caramel covering roasted pecans or in dark chocolate. almonds. Milk or dark chocolate. English Toffee Irish Toffee Chewy, ”melt-in-your-mouth” Baton-shaped, buttery toffee. toffee, dipped in milk chocolate. The Irish is brittle and crunchy. Dipped in milk or dark chocolate. Hazelnut Toffee Buttery brittle toffee with roasted Good News Mint Caramel chopped hazelnuts. Dipped in Creamy mint caramel dipped milk or dark and sprinkled with in milk chocolate only. caramelized hazelnuts. ASSORTMENT 5 LB. (108 PC.) - ASSORTMENT In response to our customers request, we have created an extra large assortment! This includes: Soft a’ Silk Caramel, Hazelnut Toffee, Solid Belgian Chocolate, Peanut Butter Smooth and Crunch, Pecan and Almond Törtéls, Caramel Pilgrim Hats, Good News Mint Caramel, Irish and English Toffees, Hazelnut Praline, as well as, Salty Brits, Coconut Igloos, Marzipan and Cherry Hearts. Packaged in one of our largest hinged box and includes our wired gift bow. $196.75 (108 pc.) Toll Free: 800-888-8742 | Local: 203-775-2286 1 Fax: 203-775-9369 | [email protected] Almond Toffee Peanut Butter Pattie Brittle and crunchy with roasted Our own smooth peanut butter almonds. Milk or dark chocolate. shaped into round patties. Dipped in milk chocolate. Hazelnut Praline Hazelnut praline (Gianduja) is Solid Belgian Chocolate ASSORTMENT THE BRIDGEWATER made from finely crushed filberts Our blend of either dark or milk mixed with milk chocolate. Dipped chocolate. in milk or dark. Peanut Butter Crunch Our own creamy peanut butter Soft a’ Silk Caramel with the addition of chopped Soft and creamy caramel dipped caramelized nuts. -
Candy Making Secrets
C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same . -
LOLLIPOPS 2014, 1997 by David A
LOLLIPOPS 2014, 1997 by David A. Katz. All rights reserved. Reproduction permitted for education use provided original copyright is included. Materials Needed ½ cup light Karo syrup (corn syrup) 1 cup sugar ½ cup water citric acid (only a “pinch” is needed) flavoring (concentrated candy flavoring preferred – 1/8 teaspoon is needed) food color (concentrated candy food colors preferred – add dropwise) lollipop sticks (available in craft stores) lollipop molds (for hard candies) or baking sheets non-stick cooking spray (Pam or equivalent) stirrer (wood spoon or high temperature candy spoon) 600-mL beaker burner and ring stand or hot plate beaker tongs thermometer (250C or candy thermometer) measuring cups and spoons Safety Safety glasses or goggles must be worn in the laboratory at all times. If this experiment is performed in a chemistry laboratory, all work surfaces must be cleaned and free from laboratory chemicals. After cleaning work surfaces, it is advised to cover all work areas with aluminum foil or a food-grade paper covering. All glassware and apparatus must be clean and free from laboratory chemicals. Use only special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments is recommended. There are no safety hazards associated with the materials used in this experiment. Disposal Generally, all waste materials in this experiment can be disposed in the trash or poured down the drain with running water. All disposal must conform to local regulations. Procedure Measure 1 cup sugar into a 600-mL beaker. Add 1/2 cup light Karo syrup. Add 1/2 cup water. -
Kosher Nosh Guide Summer 2020
k Kosher Nosh Guide Summer 2020 For the latest information check www.isitkosher.uk CONTENTS 5 USING THE PRODUCT LISTINGS 5 EXPLANATION OF KASHRUT SYMBOLS 5 PROBLEMATIC E NUMBERS 6 BISCUITS 6 BREAD 7 CHOCOLATE & SWEET SPREADS 7 CONFECTIONERY 18 CRACKERS, RICE & CORN CAKES 18 CRISPS & SNACKS 20 DESSERTS 21 ENERGY & PROTEIN SNACKS 22 ENERGY DRINKS 23 FRUIT SNACKS 24 HOT CHOCOLATE & MALTED DRINKS 24 ICE CREAM CONES & WAFERS 25 ICE CREAMS, LOLLIES & SORBET 29 MILK SHAKES & MIXES 30 NUTS & SEEDS 31 PEANUT BUTTER & MARMITE 31 POPCORN 31 SNACK BARS 34 SOFT DRINKS 42 SUGAR FREE CONFECTIONERY 43 SYRUPS & TOPPINGS 43 YOGHURT DRINKS 44 YOGHURTS & DAIRY DESSERTS The information in this guide is only applicable to products made for the UK market. All details are correct at the time of going to press but are subject to change. For the latest information check www.isitkosher.uk. Sign up for email alerts and updates on www.kosher.org.uk or join Facebook KLBD Kosher Direct. No assumptions should be made about the kosher status of products not listed, even if others in the range are approved or certified. It is preferable, whenever possible, to buy products made under Rabbinical supervision. WARNING: The designation ‘Parev’ does not guarantee that a product is suitable for those with dairy or lactose intolerance. WARNING: The ‘Nut Free’ symbol is displayed next to a product based on information from manufacturers. The KLBD takes no responsibility for this designation. You are advised to check the allergen information on each product. k GUESS WHAT'S IN YOUR FOOD k USING THE PRODUCT LISTINGS Hi Noshers! PRODUCTS WHICH ARE KLBD CERTIFIED Even in these difficult times, and perhaps now more than ever, Like many kashrut authorities around the world, the KLBD uses the American we need our Nosh! kosher logo system. -
CARAMELS Colors
Ingredients CARAMELS Colors Pantone 145 C Quadri : C15% M60% J 100% Pantone 647 C Quadri : C100% M60% J20% SETHNESS ROQUETTE is Caramel. Leading the Industry in Caramel Color Expertise SETHNESS ROQUETTE is a worldwide leader in the production of Caramel Color. We offer the highest-quality Caramel Color on the market today. Largest Selection of Caramel Colors Over 80 liquid and powder Caramel Colors Three Caramelized Sugar Syrups Clean-Label Options We provide these Caramel Color options: Gluten-Free, Allergen-Free, GRAS, Vegan, Certified Organic, Non-GMO Project Verified, Minimally-Processed, Kosher, and Halal. Serving Global Markets from our Please visit sethness.com for product specs, Worldwide Production Facilities nutritionals, certifications and technical documentation. SETHNESS ROQUETTE www.sethness.com Sethness Brochure_Layout 1 5/24/19 6:25 AM Page 3 Pantone 147 C Quadri : C15% M60% J 100% Pantone 647 C New Name, Same Incredible Caramel ColorsQuadri : C100% M60% J20% Our name has changed to SETHNESS ROQUETTE because we have taken the strong values of one family-owned business and combined them with another. Like Sethness, Roquette has a tradition steeped in nature: Roquette is a global leader in plant-based ingredients and a pioneer of new vegetal proteins. It was started by two brothers in France in the 1930s, 50 years after the Sethness family began making the highest-quality caramel colors in the world. To ensure that we remain committed to the caramels business, SETHNESS ROQUETTE operates as a strong and independent unit within Roquette. While our name has changed, the quality of our products and the service we provide our customers remain just as you have come to expect from the worldwide leader in Caramel Color. -
Brown Sugars Brochure
Add flavour, colour and texture with our range of brown sugars Brown Sugars Our comprehensive range of golden, brown and Muscovado sugars are produced from homegrown beet and the finest quality cane Brown Sugars Applications • Use as a bakery ingredient to add flavour and colour to cakes, biscuits and pastries • Demerara sugar adds texture to toppings and bases • Ideal for use in the manufacture of confectionery products such as toffee, fudge and caramel • Used in dressings, sauces and marinades: adds a mild to full-bodied extra flavour The Brown Sugar range Production Benefits Product Properties Benefits (Product Code) Ideal for use in both large Soft Light Brown Based on caster sugar – a • A consistently bright, golden colour Sugar consistent particle size, scale, automated production 55658 – 25kg moist, free-flowing, light • Gives a fine crumb texture in processes and craft bakeries golden brown crystal, pre-production and excellent cake delicately flavoured with volume in the finished product • Easy to handle and dose molasses • Fine particle sizes ensure rapid dissolving for syrups, sauces, • Reproducible results caramels and toffees every time: Soft Dark Brown Based on caster sugar – a • Provides molasses and black - consistent particle size Sugar moist, free-flowing, treacle flavour without bitterness 55674 – 25kg consistent particle size, dark golden brown crystal • A dark rich uniform colour - uniform colour Demerara Sugar Dry, golden brown bold • A consistent bright golden colour - controlled moisture content 55688 – 25kg crystals * Enquire for availability Demerara Sugar: adds texture to toppings and bases Brown Cane Sugars Billington’s brown sugars are the finest collection of cane sugars in the world. -
2017 Nursery
2017 Nursery CATEGORY COMMON NAME BOTANIC NAME Evergreen Ornamental Tree Pine, Chief Joseph Lodgepole Pinus contorta 'Chief Joseph' Evergreen Ornamental Tree Pine, Formal Form Bristlecone Pinus aristata 'Formal Form' Evergreen Ornamental Tree Pine, Silver Whispers Swiss Stone Pinus cembra "Klein' Evergreen Ornamental Tree Pine, Spaan's Dwarf Shore Pinus contorta 'Spaan's Dwarf' Evergreen Ornamental Tree Pine, Tannenbaum Mugo Pinus mugo 'Tannenbaum' Evergreen Ornamental Tree Pine, Tanyosho Pinus densiflora umbraculifera compacta Evergreen Ornamental Tree Pine, Taylor's Sunburst Lodgepole Pinus contorta 'Taylor's Sunburst' Evergreen Ornamental Tree Pine, Westerstede Swiss Stone Pinus cembra 'Westerstede' Evergreen Ornamental Tree Spruce, Big Berta White Picea glauca 'Big Berta' Evergreen Ornamental Tree Spruce, Dwarf Alberta Picea glauca 'Conica' Evergreen Ornamental Tree Spruce, Dwarf Blue Sester Picea pungens "Sester Dwarf' Evergreen Ornamental Tree Spruce, Engelmann Bush's Lace Picea engelmannii 'Bush's Lace' Evergreen Ornamental Tree Spruce, Firefly Oriental Picea orientalis 'Firefly' Evergreen Ornamental Tree Spruce, North Star White Picea glauca 'North Star' Evergreen Ornamental Tree Spruce, R.H. Montgomery Colorado Picea pungens 'R.H. Montgomery' Evergreen Ornamental Tree Spruce, Sester Dwarf Picea pungens 'Sester Dwarf' Evergreen Ornamental Tree Spruce, Sherwood Compact Norway Picea abies 'Sherwood Compact' Evergreen Ornamental Tree Spruce, The Limey White Picea glauca 'The Limey' Evergreen Ornamental Tree Spruce, Weeping Colorado -
Conventional Produce Availability List
$PLPRESS=FCPRT01; 06/11/15 Four Seasons Produce Co. PAGE Phone #: 800-422-8384 Fax #: (717) 721-2597 PRICE LIST P92017Conventional FOUR SEASONS PRODUCE Produce INC Availability Attention: List 06/11/15 to 06/12/15 Effective week of 06/14/2015 Item#Item No.Item DescriptionItem Description Price Comment Comment ===== ============================== ======= ============================== ***SPRING LEAF ORGANIC*** 43306 ***SPRINGS.L. APPLELEAF FUJIORGANIC*** BAG 18/1.5 LB 4330642940 S.L. APPLES.L. APPLE FUJI GALA BAG BAG 18/1.5 18/1.5 LBLB 58.00 4294043111 S.L. APPLES.L. APPLE GALA GR BAG SMITH 18/1.5 18/1.5 LBLB 58.00 4311143074 S.L. APPLES.L. APPLE GR SMITH RED DEL 18/1.5 B 18/1.5 LBLB 69.00 4307449663 S.L. APPLES.L. ASPARAGUS RED DEL BWRAP 18/1.5 OR 6/12 LB OZ 39.50 4966346801 S.L. ASPARAGUSS.L. AVOCADO WRAP BAGGED OR 6/12 OR 15/4 OZ CT 29.50 4680149665 S.L. AVOCADOS.L. AVOCADOS BAGGED HASS OR PKG15/4 6/2 CT CT 54.00 4966548110 S.L. AVOCADOSS.L. BEANS HASS GREEN PKG CLAM 6/2 10/12 CT OZ 22.50 4811049667 S.L. BEANSS.L. BROCCOLI GREEN CLAM BABY WRAP10/12 6/1 OZ BU 24.75 4966749659 S.L. BROCCOLIS.L. BROCCOLI BABY CROWNS WRAP 6/1 P 6/12 BU OZ 16.75 4965949654 S.L. BROCCOLIS.L. CUCUMBER CROWNS WRAP P 6/12ORG 12OZ CT 19.50 4965449666 S.L. CUCUMBERS.L. EGGPLANT WRAP WRAP ORG ORG 12 6/1CT PK 30.50 4966649672 S.L.