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The Fruitcake Capital of the World
Georgia Southern University Digital Commons@Georgia Southern Management Faculty Presentations Management, Department of 2013 The Fruitcake Capital of the World Sara J. Grimes Georgia Southern University, [email protected] Michael P. McDonald Georgia Southern University, [email protected] John Leaptrott Georgia Southern University, [email protected] Follow this and additional works at: https://digitalcommons.georgiasouthern.edu/management-facpres Recommended Citation Grimes, Sara J., Michael P. McDonald, John Leaptrott. 2013. "The Fruitcake Capital of the World." Management Faculty Presentations. Presentation 27. https://digitalcommons.georgiasouthern.edu/management-facpres/27 This presentation is brought to you for free and open access by the Management, Department of at Digital Commons@Georgia Southern. It has been accepted for inclusion in Management Faculty Presentations by an authorized administrator of Digital Commons@Georgia Southern. For more information, please contact [email protected]. OC13061 The fruitcake capital of the world Jan Grimes Georgia Southern University Michael McDonald Georgia Southern University John Leaptrott Georgia Southern University Abstract Two different fruitcake companies in the same small town are discussed and their widely different strategies are presented. Each of the entrepreneurs began working with a “master baker” as little boys but later followed different paths to develop a successful fruitcake business. A brief history of the fruitcake is offered as evidence that the product has been around for hundreds of years and will likely not go away anytime soon in spite of the ridicule and humor that has surrounded fruitcakes during the past twenty-five years. Keywords: fruitcake, entrepreneurship, family-owned business, strategy, competition The fruitcake capital OC13061 INTRODUCTION According to legend, the fruitcake, was first made during the Roman Empire. -
Cookie Troubleshooting Guide
Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape. -
Sugar Plum Visions Newsletter Holiday 2011
Sugar Plum visi ns N o ew ery Holiday 2011 s fr Bak om Sugar Plum ...and visions of Sugar Plum dancedin their heads... This holiday, celebrate the season with Sugar Plum by allowing us to do all of the baking! Our festive treats are perfect for holiday parties! Call us today at 757.422.3913 to place your order! holiday menu Gingerbread Cookies: Made from scratch gingerbread cookies baked with molasses, ginger, and cinnamon. Available decorated or undecorated, you decide! Want to decorate your own gingerbread men at home but don’t have time to bake? We have cookie decorating kits available! L Sugar Cookies: Angels, mittens, orna- ments, oh-my! Our butter sugar cookies are L Tuxedo Cake: A holiday favorite and only L Holiday Rum Ball Cake: Two whole a year-round favorite, but during December available in December! A moist, chocolate- layers of rum-flavored yellow cake, iced we use our holiday cookie cutters and sprinkle chip pound cake iced with rich chocolate and with vanilla butter cream, and garnished them with colored sugars, or ice them. decorated for the holiday. with hand-made toasted coconut rum balls. Each rum ball garnishment is intricately iced with holiday wreaths, holly berry leaves, Yule Log: A Yuletide tradition with a twist. poinsettias, candy canes, snowmen and Yellow sponge cake filled with chocolate Christmas trees. butter cream and decorated to resemble a log. Faux mushrooms and holly berries adorn Stollen: Buttery, fruit and nut filled stollen the cake. This cake would be a gorgeous baked and packaged for all of your holiday centerpiece for your holiday parties! needs. -
A NEW DECADE We Get Your Products in Good Shape!
. EXPERIENCE & INNOVATION A NEW DECADE We get your products in good shape! MOULDING MACHINES FORMMASCHINEN CEREAL MOULDING MACHINES CEREALIENFORMER ROLLING MACHINES ABROLLMASCHINEN SPRINKLING SYSTEMS BESTREUSELUNGSMASCHINEN 2020 2 FON: +49 (451) 388 605 0 We get your products in good shape! FON: +49 (451) 388 605 0 3 “Das Leben ist wie ein Fahrrad - man muss sich vorwärts bewegen, um nicht das Gleichgewicht zu verlieren.” Albert Einstein Jörg Maskow (CEO) Credo Our striving for extraordinary standards is our Mit diesem Anspruch bieten wir unseren Kunden mission statement. We offer our customers nicht nur technische Bestleistungen, sondern brilliant technical performance as well as cost- auch höchste wirtschaftliche Effizienz. effective efficiency. Our customers‘ ideas, Von der ersten Kontaktaufnahme bis hin zum requirements and desires are the centre of our Service stehen Sie als Kunde mit Ihren Ideen, attention: from the first contact up to servicing. Bedürfnissen und Anforderungen im Mittelpunkt. At all points a qualified team of skilled experts Ein kompetentes Team von erfahrenen and engineers provide valuable security of your Fachleuten und Technikern gibt Ihnen in jeder investments. Phase Sicherheit bei Ihren Investitionen. You will benefit from over 70 years of experience! Profitieren auch Sie von unserer mehr als 70-jährigen Erfahrung! 4 FON: +49 (451) 388 605 0 PAGE CONTENTS INHALTSVERZEICHNIS | HISTORY / GESCHICHTE 6 | ABOUT US / ÜBER UNS 8 | CEREAL MOULDING MACHINES / CEREALIENFORMER 12 | MOULDING MACHINES / FORMMASCHINEN 18 | HOT FRUIT MOULDING 28 | EXTRUDER / EXTRUDER & STRANGFORMER 30 | ROLLING MACHINES / ABROLLMASCHINEN 34 | START-UP MACHINES 39 | TEST LAB / TEST-LABOR 41 | MISCELLANEOUS / MASCHINEN NACH KUNDENWUNSCH 42 | REPRESENTATIVES WORLDWIDE / VERTRETUNGEN WELTWEIT 44 | TECHNICAL DATA / TECHNISCHE DATEN 46 FON: +49 (451) 388 605 0 5 HISTORY OF K&S GESCHICHTE VON K&S 6 FON: +49 (451) 388 605 0 FON: +49 (451) 388 605 0 7 e, the company Krüger & Salecker Another area that has become increasingly Maschinenbau GmbH & Co. -
Sex and the City 2 Uncovered
ISSN: 1465-1998 WEDDINGCakes WIN A DESIGN SOURCE a glamorous stay Issue 36, autumn 2010 £4.99 in the city for two plus fabulous Over 250 wedding inspirational accessories new designs Hundreds Sex and of top cake designer the City 2 contacts SECRETS UNCOVERED Ron Ben-Israel reveals how he made the star wedding cake SQUIRES KITCHEN MAGAZINE PUBLISHING The UlTimaTe gUide To choosing yoUr wedding cake Sex and the City 2 UnCoVered If you’ve already watched Sex and the City 2 then you’ll have seen the stunning tiered white wedding cake dripping with Swarovski crystals – an inspiration for brides and cake designers alike. We spoke to American cake decorating sensation, Ron Ben-Israel (right), who revealed how he and his team made the star wedding cake. How did it come about that you made the wedding cake for Sex and the City 2? We were contacted by the team of set designers for the movie who had seen our work in the media. We’ve also cooperated in the past with Swarovski Crystal to showcase their newest products on cakes. How did you come up with the design? We were given the parameters by the set designers: an elegant, white, over-the-top wedding setting. Interestingly, the design didn’t call for the use of sugar flowers, for which we are well known; the key words were “frozen water” and “sparkle”. There was to be no colour in the cake, just white, transparency, and reflection of light. We started looking at chandeliers for inspiration, but most of the shapes had too much flare on the bottom to become elegant cakes. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
Warm Cookies $1800 / Dozen
$17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each. -
New Recipe Book (25 April
Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe ......................................................................................................................................................... -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Birthday Cakes: History & Recipes by Mary Gage & James Gage
Birthday Cakes: History & Recipes By Mary Gage & James Gage Copyright © 2012. All Rights Reserved. No portion of this article may be republished without written permission from the authors. www.NewEnglandRecipes.org History and Origins of Birthday Cakes & Candles The tradition of celebrating a person’s birthday with a birthday cake and lit candles originated in 18 th century Germany. In 1746, Count Ludwig von Zinzendorf of Marienborn Germany celebrated his birthday. Andrew Frey, one of the guests, gave a detailed account of the party: “… the Houses to be illuminated on that day, which was accordingly done. They fetch Waggons full of Boughs, and with them covered the whole inside of the Count’s Hall, which is a hundred feet long, and forty wide … that it looked like an Arbour, and also hung up three brass Chandeliers, each of seven candles. In it also are four Pillars which were hung full of Lights spirally disposed. Wooden Letters above two Feet long were made to form the Name of LUDWIG VON ZINZENDORF, and these being gilded with Gold, were fixed to the Wall amidst a Blaze of Lights. The seats were covered with fine Linen set of with very sightly Ribbons. A Table also was made, representing the initial Letters of the Name of the Person who was the Subject of the Festival; there was a Cake as large as any Oven could be found to bake it, and Holes made in the Cake according to the Years of the Person’s Age, every one having a Candle stuck into it, and one in the Middle; the Outside of the Court was adorned with Festoons and foliage …” [Frey, 1753: 15] In Germany, children’s as well adults’ birthdays were also celebrated with birthday cakes. -
5 Fruit and Fruit Products
5 Fruit and fruit products TDS samples defined in participating countries - working material from 2012 Foodex2 codes and names Defined TDS samples Code Name Exposure hierarchy code CZ PT DE FI IS A01BS Fruit and fruit products Z0005 A04RK Fresh fruit Z0005.0001 A01BT Fruit, citrus Z0005.0001.0001 A01BX Lemons Z0005.0001.0001.0001 A01BY Lemon Z0005.0001.0001.0001.0001 A01BZ Citron Z0005.0001.0001.0001.0002 A01CA Lime Z0005.0001.0001.0002 A01CB Mandarins (including mandarin-like hybrids) Z0005.0001.0001.0003 A01CC Calamondin Z0005.0001.0001.0003.0001 A01CD Mandarin Z0005.0001.0001.0003.0002 A01CE Clementine Z0005.0001.0001.0003.0002.0001 A01CF King mandarin Z0005.0001.0001.0003.0002.0002 A01CG Cleopatra mandarin Z0005.0001.0001.0003.0003 A01CH Dancy or dancy mandarin Z0005.0001.0001.0003.0004 A01CJ Mediterranean mandarin Z0005.0001.0001.0003.0005 A01CK Satsuma Z0005.0001.0001.0003.0006 A01CL Tangelo small and medium sized cultivars Z0005.0001.0001.0003.0007 A01CM Tangors Z0005.0001.0001.0003.0008 A01CN Tankan mandarin Z0005.0001.0001.0003.0009 A01CP Oranges, sweet, sour (including orange-like hybrids) Z0005.0001.0001.0004 A01CQ Chironja Z0005.0001.0001.0004.0001 A01CR Orange, sweet Z0005.0001.0001.0004.0002 A01CS Blood orange Z0005.0001.0001.0004.0002.0001 A01CT Orange, sour Z0005.0001.0001.0004.0003 A01CV Chinotto Z0005.0001.0001.0004.0003.0001 A01CY Grapefruit Z0005.0001.0001.0005 A01DB Pomelo Z0005.0001.0001.0006 A01DC Tangelo Z0005.0001.0001.0007 A04RL Other miscellaneous citrus fruit Z0005.0001.0001.0008 A01CZ Shaddock Z0005.0001.0001.0008.0001 -
Gourmet Pre-Portioned Cookie Dough
99 Our cookie dough is made with the best ingredients out there, like real creamy butter, fresh whole eggs, Barry Callebaut® Chocolate, and plump California Raisins. 7260 Double Chocolate Chip Brownies From traditional chocolate chip and butter sugar cookies to Brownie de doble chispade chocolate unique signature f lavors, we have enough variety to satisfy Thick, rich chocolate brownies are filled any taste bud. and topped with semi-sweet chocolate chips for a dessert you’ll adore. Thaw and serve. 20-2 oz. servings per tray. $16.00 7262 Chocolate Chip Cookie Dough Chispas de chocolate Semi-sweet chocolate chip folded into rich, buttery cookie dough create the ultimate chocolate chip cookie experience. Approx. 36 cookie dough pieces per tub. $16.00 Gourmet Pre-Portioned Cookie Dough 7261 Apple Cinnamon Coffee Cake Bizcocho de manzana y canela Apple spice cake and chunks of tart Granny Smith apples are layered with brown sugar, then topped with a crumbly oatmeal cinnamon streusel. Thaw and serve. 20-2 oz. servings per tray. $16.00 7263 Carnival Carnaval It’s Easy. We Work Hard O Grams Trans Fat Colorful semi-sweet confection-covered chocolate candies make this So You Don’t Have To! • No added preservatives cookie fun to look at – and even more fun to eat. Approx. 36 cookie • No partially hydrogenated oils dough pieces per tub. $16.00 Each 2.5lb tub contains about O Grams Trans Fat 36 1.1 oz. gourmet frozen • No added preservatives cookie dough nuggets. • No partially hydrogenated oils Each 2.5lb tub contains about 36 1.1 oz.