DOCSLIB.ORG

Desserts & Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Desserts & Drinks Desserts & Drinks With aromatic fruit mixes, tempting desserts and many sweet combinations you can arrange the crowning conclusion of your menu with MOGUNTIA. 10089 stand: 26.01.2017 13:52:14 133 DessertsDesserts CookedCooked Puddings Puddings article con- PU description addition Gf oG Lf C&C Af CL number tent per l/kg M0940350 3,0 kg carton Premium Pudding Bourbon Vanilla CL 100g/l OLV M0940750 3,0 kg carton Premium Pudding Semolina-Flummery Vanilla CL 90g/l OLV M0947050 3,0 kg carton Premium Pudding Coffee Cream with Hazelnut CL 100g OLV M0940450 2,5 kg carton Premium Pudding Chocolate CLA 90g/l V M0943050 3,0 kg carton Premium Pudding Black Forest Cherry CL 120g/l OLV M0941150 2,5 kg carton Pudding to be cooked, Chocolate CLA 90g/l M0940950 3,0 kg carton Pudding to be cooked, Vanilla Flavour Af 70g/l M9806600 18,0 kg carton Pudding to be cooked Assortment 10190 stand: 26.01.2017 13:52:14 135 Desserts CookedDesserts Puddings Cooked Puddings Premium Pudding Bourbon Vanilla CL With real bourbon-vanilla With a high proportion of dextrose and ground vanilla beans. Combine some of the milk with the pudding powder. Add sugar to the remaining milk and bring to a boil. Whisk in the previously prepared pudding mix, stir constantly while boiling and portion before cooling. Dosage: 100g/l energy art.no. M09403 50 3,0 kg carton for 33 l carboh- Saturated 1526 kj protein ydrates sugar fat fat salt 353 kcal 1.5 g 86.3 g 25.5 g 0.9 g 0.5 g - Premium Pudding Semolina-Flummery Vanilla CL Classical flummery Bright pudding with fine semolina and with an elegant vanilla flavour, without additives. Dosage: 90g/l art.no. M09407 50 3,0 kg carton for 36 l energy carboh- Saturated 1492 kj protein ydrates sugar fat fat salt 356 kcal 6.3 g 74.4 g 2.8 g 2.7 g 1.6 g - Premium Pudding Coffee Cream with Hazelnut CL Bright brown pudding with strong coffee flavour, rounded with crispy hazelnut brittle. With its selected premium raw materials, a strong coffee flavour and crunchy brittle this pudding is also well-suited for special occasions. Dosage: 100g/l energy art.no. M09470 50 3,0 kg carton for 33 l carboh- Saturated 1539 kj protein ydrates sugar fat fat salt 368 kcal 1.5 g 83.8 g 11.8 g 2.3 g 0.7 g 0.2 g Premium Pudding Chocolate CLA Chocolate dessert with high cacao content With a particularly high proportion of cocoa, smooth and creamy without pieces. Dosage: 90g/l art.no. M09404 50 2,5 kg carton for 30 l energy carboh- Saturated 1508 kj protein ydrates sugar fat fat salt 360 kcal 5.7 g 73.7 g 1.2 g 2.9 g 1.8 g 0.4 g Premium Pudding Black Forest Cherry CL Chocolate pudding with plenty of cherries A quickly prepared dessert with premium chocolate flavour and plenty of cherry garnish. Dosage: 120g/l art.no. M09430 50 3,0 kg carton for 28 l energy carboh- Saturated 1515 kj protein ydrates sugar fat fat salt 362 kcal 4.5 g 77.7 g 16.7 g 2.6 g 1.6 g 0.7 g 10291 136 stand: 26.01.2017 13:52:14 Desserts CookedDesserts Puddings Cooked Puddings Pudding to be cooked, Chocolate CLA With a distinct of chocolate flavour Dark brown cooked pudding with a distinct chocolate flavour. Dosage: 90g/l art.no. M09411 50 2,5 kg carton for 30 l energy carboh- Saturated 1471 kj protein ydrates sugar fat fat salt 347 kcal 3.34 g 77.8 g 0.7 g 1.7 g 1.0 g 0.1 g Pudding to be cooked, Vanilla Flavour Af With precious vanilla Bright cooked pudding with subtle vanilla flavour. Dosage: 70g/l art.no. M09409 50 3,0 kg carton for 46 l energy carboh- Saturated 1477 kj protein ydrates sugar fat fat salt 353 kcal - 86.9 g 0.7 g - - 0.1 g Pudding to be cooked Assortment Banana, caramel, cream, raspberry, lemon, almond. art.no. M98066 00 18,0 kg carton energy carboh- Saturated - protein ydrates sugar fat fat salt - - - - - - - 10392 stand: 26.01.2017 13:52:14 137 DessertsDesserts InstantInstant Pudding Pudding article con- PU description addition Gf oG Lf C&C Af CL number tent per l/kg M0948110 2,4 kg bucket Pudding Cream Strawberry Flavour, instant CL 200g/l OLV M0947810 2,4 kg bucket Pudding Cream Peach-Mango Flavour, instant CL 200g/l OLV M0947610 2,4 kg bucket Pudding Cream Caramel Flavour, instant CL 200g/l OLV M0947410 2,4 kg bucket Pudding Cream Chocolate Flavour, instant CL 200g/l OLV M0948010 2,4 kg bucket Pudding Cream Vanilla-Pear Flavour, instant CL 200g/l OLV M0947310 2,4 kg bucket Pudding Cream Vanilla Flavour, instant CL 200g/l OLV 10493 stand: 26.01.2017 13:52:14 139 Desserts InstantDesserts Pudding Instant Pudding Pudding Cream Strawberry Flavour, instant CL Instant pudding with an aromatic strawberry flavour With fruity strawberry taste, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l art.no. M09481 10 2,4 kg bucket for 14 l energy carboh- Saturated 1735 kj protein ydrates sugar fat fat salt 410 kcal 0.7 g 90 g 54 g 5.1 g 3.4 g 0.3 g Pudding Cream Peach-Mango Flavour, instant CL Instant pudding with ripened peach and mango flavour A classic among puddings, not only for the summer, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l art.no. M09478 10 2,4 kg bucket for 14 l energy carboh- Saturated 1730 kj protein ydrates sugar fat fat salt 409 kcal 0.7 g 90 g 55 g 5.1 g 3.4 g 0.3 g Pudding Cream Caramel Flavour, instant CL Instant pudding with fine caramel flavour and cream Very subtle flavour, not only for the winter, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l art.no. M09476 10 2,4 kg bucket for 14 l energy carboh- Saturated 1789 kj protein ydrates sugar fat fat salt 424 kcal 1.1 g 84 g 56 g 9.3 g 6.1 g 0.4 g Pudding Cream Chocolate Flavour, instant CL Instant pudding with a high cacao content and mild dark chocolate flavour A classic among puddings, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l energy art.no. M09474 10 2,4 kg bucket for 14 l carboh- Saturated 1687 kj protein ydrates sugar fat fat salt 399 kcal 3.1 g 80 g 59 g 6.4 g 4.1 g 0.5 g Pudding Cream Vanilla-Pear Flavour, instant CL Instant pudding with aromatic pear and vanilla flavour With the fruity flavour of pear and a hint of vanilla, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l art.no. M09480 10 2,4 kg bucket for 14 l energy carboh- Saturated 1730 kj protein ydrates sugar fat fat salt 409 kcal 0.7 g 89 g 5.4 g 3.6 g 0.3 g - 10594 140 stand: 26.01.2017 13:52:15 Desserts InstantDesserts Pudding Instant Pudding Pudding Cream Vanilla Flavour, instant CL Instant pudding with creamy, aromatic vanilla flavour. A classic among puddings, prepared without cooking. Especially creamy texture. Simply add to cold milk, let sit for 10 minutes and mix again. Dosage: 200g/l art.no. M09473 10 2,4 kg bucket for 14 l energy carboh- Saturated 1782 kj protein ydrates sugar fat fat salt 422 kcal 0.9 g 87 g 56 g 7.9 g 5.2 g 0.4 g 10695 stand: 26.01.2017 13:52:15 141 DessertsDesserts CookedCooked Cream Cream Desserts Desserts stand: 26.01.2017 13:52:15 143 article con- PU description addition Gf oG Lf C&C Af CL number tent per l/kg DessertsM0947511 8,0 kg bucket Rice Pudding Instant CL 360g/l CookedM0941950 3,6 kg cartonCreamCrème Brûlée Desserts French Style CL 130g/l OLV M0942150 3,0 kg carton Panna Cotta Italian Style CL 100g/l OLV Rice Pudding Instant CL Instant rice pudding in gourmet quality Instant rice pudding for many delicious hot or cold dishes and desserts. Made from parboiled rice with a pleasant bite, finished with a subtle hint of vanilla. Natural and without added preservatives. Dosage: 360g/l energy art.no. M09475 11 8,0 kg bucket for 30 l carboh- Saturated 1663 kj protein ydrates sugar fat fat salt 441 kcal 6.2 g 80 g 30 g 5.2 g 3.4 g 0.6 g Crème Brûlée French Style CL Traditional, fully sweetened, brown sugar for flambeing included. A French specialty similar to Cream Catalane. With a delicious caramelized sugar crust, created by flambéing brown sugar (included) with a small gas burner or salamander boiler. Dosage: 130g/l energy art.no. M09419 50 3,6 kg carton for 25 l carboh- Saturated 1707 kj protein ydrates sugar fat fat salt 408 kcal 0.4 g 93.0 g 85.4 g 3.0 g 2.9 g 0.2 g Panna Cotta Italian Style CL Creamy speciality with a hint of vanilla A north Italian specialty, especially delicious with a fruity sauce - e.g.
Load more

Recommended publications
  • View Accessible
    Blank Page Blank Page Copyright, 1913, by McBride, N ast & Co. Published, October, 1913 CONTENTS PAGE Grace before Me a t ..............................................9 The Staff of Li f e ..................................................26 Saving Y our Ba c o n ............................................39 H ams and Ot h e r H a m s ..................................... 59 F or Thirsty So u l s ............................................72 P aste, P ies, P uddings...........................................90 Creole Co o k e r y ................................................118 Cakes, Great and Sm a l l .............................136 Meat, P o ultry, Game, E g g s.............................158 Soups, Salads, Re l is h e s ................................... 185 Vegetables, F ruit Desserts, Sandwiches 202 P ickles, P reserves, Coffee, Tea, Choco­ late .............................................................220 W hen the Orchards “ H it ” .... 239 Upon Oc c a s io n s ................................................257 Soap and Ca n d l e s ......................................... 292 Blank Page Blank Page Grace before Meat “Let me cook the dinners of a nation, and I shall not care who makes its laws.” Women, if they did but know it, might well thus paraphrase a famous saying. Proper dinners mean so much—good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of econ­ omy. Food must satisfy the palate else it will never truly satisfy the stomach. 9 10 An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspep­ sia.
    [Show full text]
  • Tasting Through Time Tasting Through Time a Clyde and Avon Valley Cookbook a Clyde and Avon Valley Cookbook
    Tasting through Time Tasting through Time A Clyde and Avon Valley Cookbook A Clyde and Avon Valley Cookbook CAVLP HERITAGE Our History Shaping Our Future 2 Contents Acknowledgements This cookbook was put together as a part of Capturing the Past by CAVLP Acknowledgements 2 Heritage, one of over 70 projects managed by CAVLP. Capturing the Past was Foreword 3 funded by the Heritage Lottery Fund, Historic Scotland and the Renewable Energy Fund supported by South Lanarkshire Council and supported by Introduction 4 Northlight Heritage. Roman Era 5 Products of Clyde Valley orchards cooked in an Ancient Roman We would like to express our gratitude to the volunteers who participated fashion, from De re Coquinaria attributed to Caelius Apicius. in the ‘Tasting through Time’ historic cookery classes that inspired this book. Without them, we would not have been able to explore such a wide range of Medieval Clydesdale 11 Orchard fruit recipes from the 14th and 15th Centuries, from dishes that celebrate the famous produce of the Clyde and Avon Valley: the the oldest English language cookbooks known to exist today. apples, pears and plums. Their contribution to the programme cannot be understated. Early Modern Era 21 Popular recipes from the times of Elizabeth I of England and James V of Scotland. We would also like to thank the volunteers who contributed personal recipes to this collection. The heritage provides a new perspective on the long and 18th Century 37 rich history of the orchards and horticultural practices of the Clyde and Avon Exploring the food of the age after the Act of Union, and the Valley.
    [Show full text]
  • Harvest Menu 2019 Week 1-4 AUS.Indd
    – Breakfast – glos sary All week A variety of cereals/porridge/fruit/toast and a selection of spreads. Alfredo A pasta sauce, which consists of butter, cream, garlic and Parmesan cheese. Croquettes A croquette is a small bread crumbed fried food roll. Egg florentine A twist on the classic eggs – Morning Tea – benedict, eggs layered on top of a bed of spinach. Monday Jaffa slice. Greek salad A salad consisting of tomatoes, Tuesday Aunt Daisy's southernhern cheesec rolls. olives and feta cheese. Wednesday Hummingbird tea cakes.c Hummingbird A tropical pineapple-banana tea cakes spiced cake. Thursday Assorted savouries.vour Joy bowls A protein powerhouse consisting Friday Almond and raspberryr friands. of grains, nuts, vegetables and cheese, with a pesto dressing. Saturday Caramelisedelise onion and relish pinwheels. Moussaka A Greek dish made from mince, Sunday Fig andd blueb cheese tarts. aubergines and tomatoes, with cheese sauce. Vol-au-vent A vol-au-vent is a small hollow case of puff pastry. Welsh rarebit A savoury sauce of melted cheese harvest Menu – Afternoon teaa – and other ingredients poured over toast while hot. Week 1 All week A selectionect of freshh fruit and sandwiches with cakes/slicescak orr biscuits. biscuits Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or coldld drinks.dr Small sandwiches,es, lightlig muffins or biscuits.
    [Show full text]
  • Aunt Sammy's Radio Recipes Revised
    -- Inc-. ■ • • • • • • • • • • • • • • ■ ♦ UNITED STATES DEPARTMENTof AGRICULTURE ♦ BUREAU OF HOME ECONOMICS ♦ 1-----------------------1♦ ♦ ♦ ♦ ♦ ♦ AUNT SAMMY'S ♦ ♦ RADIO RECIPES ♦ ♦ REVISED ♦ ♦ • ♦ ♦ ♦ RUTH VAN DEMAN, Associate Specialist ♦ in Charge of Information ♦ ♦ and ♦ FANNY WALKER YEATMAN, Junior Specialist in Foods ♦ BUREAU OF HOME ECONOMICS ♦ ♦ • ♦ ♦ ♦ ♦ Is�ued May, 1931 ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ UNITED ST ATES ♦ GOVERNMENT PRINTING OFFICE ♦ WASHINGTON· 1931 ♦ ♦ • • • • • • • • • • • • • • • • For sale by the Superintendent of Documents, Washington. D, C, • • , • • Price 1$ cents Contents· • Page Foreword.... .. .. v Menus.................................... 1 Oven temperatures. .. .. .. 8 Equivalent measures. .. .. .. .. .. 8 Soups and chowders. .. .. .. 9 Meats..................................... 14 Poultry..................................... 24 · Fish and shellfish.. .. .. .. .. .. .. 30 Egg and cheese dishes. .. .. .. .. .. 37 Vegetables . .. .. .. .. .. 40 Salads and salad dressings . .. 64 Sandwiches. .. .. .. .. .. 71 Sauces............... ............ .......· .... 74 Biscuits, muffins, and breads. .. .. .. .. 78 Fruits and puddings . .. .. .. .. .. .. 84 Pies and other pastries.. .. .. .. .. 103 Ca'l{es, coo'l{ies, and frostings.. .. .. .. .. .. 110 Ice creams and frozen desserts ...........-. .. 122 Candies and confections.. .. .. .. .. 126 Jams, preserves, and relishes... .. .. .. .. .. 132 Index to recipes. .. 139 III Foreword A U.TN SAMMY 's RADIO RECIPES, REVISED, brings together 400 of the mostpopular
    [Show full text]
  • The Art of Confectionery
    The Art of Confectionery Ivan Day (Part of this essay was used in the exhibition catalogue The Pleasures of the Table by Peter Brown and Ivan Day (York Civic Trust) © Ivan Day Introduction In the eighteenth century, the confectioner was the most highly regarded of all tradesmen involved in the preparation of food. His skills were considered to be of a more elevated order than those of a mere cook or baker and if he was successful in his craft he could command not only impressive financial rewards, but a respectable social standing usually denied to other food professionals. Some confectioners found employment in the households of the aristocracy. Others ran their own shops in the cities and large towns and sold a remarkable variety of sweetmeats, biscuits and ices, as well as the elaborate table furnishings necessary for the lavish entertainments of the rococo age. The range of luxury food items available from these outlets, can be seen from the announcement on the trade card of Domenico Negri, a particularly successful Italian confectioner who traded from the sign of the Pot and Pineapple in Berkeley Square in the 1760’s: “all Sorts of English, French and Italian wet and dry’d Sweet Meats, Cedrati and Bergamot Chips, Naples Diavolini and Diavolini, All sorts of Biskets & Cakes, fine and Common Sugar Plums, Syrup of Capilaire, Orgeate and Marsh Mallow, Ghimauve or Lozenges for Colds & Cough, All Sorts of Ice, Fruits, & Creams in the best Italian manner, Likewise furnishes Entertainments in Fashions, Sells all sorts of Desarts, Flower-frames & Glass-work at the Lowest Price”.1 These exclusive items were not just available in the capital.
    [Show full text]
  • Welcome to Waldhaus Flims
    Welcome to Waldhaus Flims A very warm welcome to the Waldhaus Flims Alpine Grand Hotel & Spa. We promise to offer the perfect location and the best facilities for your event. We have gained considerable expertise in hosting countless events and meetings. The Meeting & Events Team at Waldhaus Flims will be there to help you create a smooth and seamless event. We can offer a variety of flexible space options, all equipped with the latest conference technology. There is a special and inspiring atmosphere in our Jugendstil Pavilion, where our meeting and event facilities are based. The elegance and grandeur of the Belle Époque is more than just a sight to behold; it is a tangible delight that you can feel. Let us make your event a unique experience -Seite 1- Content May we introduce… ......................................................................................................... 3 Meeting & Event Facilities ............................................................................................... 4 Technical Equipment ........................................................................................................ 5 Executive chef Patrick Hetz ............................................................................................. 6 Aperitif & Canapes ........................................................................................................... 7 Coffee breaks ................................................................................................................... 9 Business Lunch .............................................................................................................
    [Show full text]
  • Fine Books, Maps, Manuscripts & Historical Photographs
    Fine Books, Maps, Manuscripts & Historical Photographs Montpelier Street, London | 19 August 2020 Bonhams 1793 Limited Registered No. 4326560 Registered Office: Montpelier Galleries Montpelier Street, London SW7 1HH +44 (0) 20 7393 3900 +44 (0) 20 7393 3905 fax Fine Books, Maps, Manuscripts & Historical Photographs Montpelier Street, London | Wednesday 19 August 2020, at 1pm BONHAMS ENQUIRIES Please see page 2 for bidder REGISTRATION Montpelier Street Matthew Haley information including after-sale IMPORTANT NOTICE Knightsbridge Simon Roberts collection and shipment. Please note that all customers, London SW7 1HH Luke Batterham irrespective of any previous activity www.bonhams.com Sarah Lindberg Please see back of catalogue with Bonhams, are required to +44 (0) 20 7393 3828 for important notice to bidders complete the Bidder Registration VIEWING +44 (0) 20 7393 3831 Form in advance of the sale. The ILLUSTRATIONS Sunday 16 August [email protected] form can be found at the back of 11am to 3pm Front cover: Lot 147 every catalogue and on our Monday 17 August Shipping and Collections Inside front cover: Lot 51 website at www.bonhams.com 9am to 4.30pm Joel Chandler Rear cover: Lot 99 and should be returned by email or Tuesday 18 August +44 (0)20 7393 3841 Inside rear cover: Lot 223 post to the specialist department 9am to 4.30pm [email protected] or to the bids department at Wednesday 19 August [email protected] 9am to 11am PRESS ENQUIRIES To bid live online and / or [email protected] leave internet bids please go to BIDS www.bonhams.com/auctions/26014 +44 (0) 20 7447 7447 CUSTOMER SERVICES and click on the Register to bid link +44 (0) 20 7447 7401 fax Monday to Friday at the top left of the page.
    [Show full text]
  • Eating for England: the Delights and Eccentricities of the British at Table Pdf, Epub, Ebook
    EATING FOR ENGLAND: THE DELIGHTS AND ECCENTRICITIES OF THE BRITISH AT TABLE PDF, EPUB, EBOOK Nigel Slater | 320 pages | 01 May 2009 | HarperCollins Publishers | 9780007199471 | English | London, United Kingdom Eating for England: The Delights and Eccentricities of the British at the Table by Nigel Slater But his love for these disregarded foods transforms them from throwaway childhood confections into family retainers. Magazine 'This is food writing with a masterchef. As ever, Slater is also very funny; why, indeed, do the British puddings syllabub, flummery, blancmange sound like they are being enunciated under water? The theme of food and love is a fascinating one and I have never seen it better handled. Magazine'This is food writing with a masterchef. Slater tells his heartbreaking story with great subtlety. He evokes time, people and place witha? Sunday Telegraph 'Moving, funny and finely crafted, it's a real gem. Show More Show Less. Any Condition Any Condition. Last one Free shipping. See all 11 - All listings for this product. No ratings or reviews yet No ratings or reviews yet. Learn More - opens in a new window or tab Any international shipping is paid in part to Pitney Bowes Inc. Learn More - opens in a new window or tab. Sponsored items from this seller Feedback on our suggestions - Sponsored items from this seller. Last one. Tales of a cross country skier By Guy Sheridan. Report item - opens in a new window or tab. Seller assumes all responsibility for this listing. Item specifics Condition: Very Good: A book that does not look new and has been read but is in excellent condition.
    [Show full text]
  • The Book of Household Management
    The Book of Household Management By Mrs. Isabella Beeton. Volume 1. Published by the Ex-classics Project, 2009 http://www.exclassics.com Public Domain THE BOOK OF HOUSEHOLD MANAGEMENT - 2 - MRS. ISABELLA BEETON CONTENTS Introduction to the Ex-Classics Edition............................................................................4 Bibliographic Note. .........................................................................................................6 Analytical Index..............................................................................................................8 Preface. .........................................................................................................................78 CHAPTER I.—The mistress..........................................................................................80 CHAPTER II.—The housekeeper..................................................................................99 CHAPTER III.—Arrangement and economy of the kitchen.........................................103 Explanation of French terms used in modern household cookery. .......................121 Soup, Broth and Bouillon. ..................................................................................126 The chemistry and economy of soup-making......................................................128 CHAPTER VI.—Soup recipes.....................................................................................132 Fruit and Vegetable Soups..................................................................................132
    [Show full text]