Nutrition & Allergen Guide
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Chocolate Fabrication
WHITE PAPER SERIES www.threerollmill.com Tel: (858) 558-6666 Chocolate Fabrication 1. Introduction Chocolate and its varied forms (candy bars, cocoa, cakes, cookies, coating for other candies and fruits) are probably most people’s favorite confection. Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. 2. Raw materials The primary components of chocolate are cocoa beans, sugar or other sweeteners, flavoring agents, and sometimes potassium carbonate (the agent used to make so-called dutch cocoa). 3. The manufacturing process [1] Once a company has received a shipment of cocoa beans at its processing plant, the beans are roasted, first on screens and then in revolving cylinders through which heated air is blown. Over a period of 30 minutes to 2 hours, the moisture in the beans is reduced from about seven percent to about one percent. The roasting process triggers a browning reaction, in which more than 300 different chemicals present in the cocoa beans interact. The beans now begin to develop the rich flavor we associate with chocolate. Roasting also causes the shells to open and break away from the nibs (the meat of the bean). -
People & Economic Activity
PEOPLE & ECONOMIC ACTIVITY STARBUCKS An economic enterpise at a local scale Dr Susan Bliss STAGE 6: Geographical investigation ‘Students will conduct a geographical study of an economic enterprise operating at a local scale. The business could be a firm or company such as a chain of restaurants. 1. Nature of the economic enterprise – chain of 5. Ecological dimension restaurants, Starbucks • Inputs: coffee, sugar, milk, food, energy, water, • Overview of coffee restaurants – types sizes and transport, buildings growth. Latte towns, coffee shops in gentrified inner • Outputs: carbon and water footprints; waste. suburbs and coffee sold in grocery stores, petrol stations and book stores. Drive through coffee places • Environmental goals: sustainability.‘Grounds for your and mobile coffee carts. Order via technology-on garden’, green power, reduce ecological footprints demand. Evolving coffee culture. and waste, recycling, corporate social responsibilities, farmer equity practices, Fairtrade, Ethos water, • Growth of coffee restaurant chains donations of leftover food 2. Locational factors 6. Environmental constraints: climate change, • Refer to website for store locations and Google Earth environmental laws (local, national). • Site, situation, latitude, longitude 7. Effects of global changes on enterprise: • Scale – global, national, local prices, trade agreements, tariffs, climate change, competition (e.g. McDonalds, soft drinks, tea, water), • Reasons for location – advantages changing consumer tastes. Growth of organic and • Growth in Asian countries https://www.starbucks. speciality coffees. Future trends – Waves of Coffee com/store- locator?map=40.743095,-95.625,5z Starbucks chain of restaurants 3. Flows Today Starbucks is the largest coffee chain in the world, • People: customers – ages as well as the premier roaster and retailer of specialty • Goods: coffee, milk, sugar, food coffee. -
MENU BREAKFAST PERGULA COVID 12.Ai
CAFÉ DA MANHÃ Breakfast Baguette, pão integral, croissant,brioche, pain au chocolat, viennoserie, bolo, manteiga, cream cheese, mel e geleias Baguette, whole wheat bread, croissant, brioche, pain au chocolat, viennoiserie, cake, butter, cream cheese, honey and jam (1) QUEIJOS E FRIOS TAPIOCA Cheese & cold cuts Tapioca Queijo Minas frescal, queijo prato, brie, requeijão caseiro, presunto Recheio: Queijo de Minas, presunto, tomate, cebola, peito de peru, cozido, peito peru, blanquet, salame Nutella, leite condensado, coco White Brazilian cheese, half cured cheese, brie, homemade cream cheese, ham, Filling: White Brazilian cheese, ham, tomato, onion, turkey breast, turkey breast, blanquet, salami Nutella, condensed milk, coco OVOS ORGÂNICOS À SUA ESCOLHA FRUTAS DA ESTAÇÃO Organic eggs any style Sliced fresh fruits Escolha de batata sautéed, presunto, peito de peru, bacon ou linguiça Choice of sautéed potato, ham, turkey breast, bacon or sausage SAUDÁVEL Healthy breakfast Iogurte (desnatado ou vegano), pão sem glúten, OVOS BENEDICTS queijo sem lactose, maple syrup Eggs Benedict Yogurt (skim or vegan), gluten free bread, Torrada, copa lombo, molho hollandaise lactose free cheese, maple syrup Toast, traditional pork neck, hollandaise sauce (1) SABORES BRASILEIROS Brazilian Flavors OMELETES TRADICIONAIS OU CLARAS Bolo de rolo, queijo coalho, bolo de aipim, bolo de fubá, goiabada Traditional or egg white omelette cascão, queijo Canastra, pão de queijo mineiro. Recheio: Queijo de Minas, presunto, tomate, cebola, cogumelos, Selection of Brazilian -
Menu Mo Gelato A3 Verticale Luglio 21.Indd
Pastries Cannoli regular shell 5.00 Cannoli small shell 3.50 È NON SOLO..... Cannoli chocolate shell 4.00 Cannoli toppings chocolate chips, pistachio or hazelnut 0.50 Cannoli 4 pack regular shells 19.00 Gelato Cannoli 4 pack small shells 13.00 Classic Sizes Cannoli 4 pack chocolate shells 15.00 Cup small 1 fl avor 4.75 Homemade Tiramisù 6.00 Cup medium up to 2 fl avors 6.75 Bombolone alla Nutella 4.50 Cup large up to 2 fl avors 7.75 Bombolone con Ricotta 4.50 Sugar cone 1 fl avor 4.50 Homemade Cheesecake 6.00 Truffl e Brownie 3.80 Waffl e cone 1 fl avor 6.75 Raspberry Linzer Bar 4.50 Waffl e cone up to 2 fl avors 7.75 Caramel Pecan Bar 4.50 Hand packed gelato to go 8.00 Chocolate Souffl é 6.00 Salted Caramel Chocolate Souffl é 6.00 Toppings Add scoop of gelato 1.00 Whipped Cream Chocolate Chips Waffl e 2.80 Chocolate Sauce Pistachio Bacio di Dama 5 cookies for 3.00 Caramel Sauce Hazelnut Chocolate Bacio di Dama 5 cookies for 3.00 Cherry Sauce M & Ms S-Cookies 5 cookies for 3.00 Rainbow Sprinkles Mini Peanut Butter Cups Strawberry Cookies 5 cookies for 4.00 Chocolate Sprinkles Cantucci (Italian biscotti) 5 cookies for 2.00 Flavors Limone Vaniglia Fresh Lemon Vanilla Hot Drinks Espresso 2.50 Fragola Bacio Fresh Strawberry Chocolate Hazelnut Double Espresso 3.50 Macchiato 3.50 Frutta della Passione Monella Fresh Passion Fruit Dark Cherry with Cappuccino 3.50 Almond and Hazelnut Frutti di Bosco Drip Coffee 2.50 Mixed Berry Mandorla Latte 3.50 Toasted Almond Mango Latte Macchiato 3.50 Fresh Mango Nocciola Hot Chocolate 4.50 Hazelnut Nerone Mocha 4.75 -
JURA Contact Details / Legal Information 44
E6/E60 Instructions for Use Table of contents Your E6 Control elements 4 Important information 6 Proper use ......................................................................................................................................................6 For your safety ...............................................................................................................................................6 1 Preparing and using for the first time 10 Setting up the machine ..............................................................................................................................10 Filling the bean container ...........................................................................................................................10 Determining the water hardness ..............................................................................................................10 First-time use .................................................................................................................................................11 Connecting milk ...........................................................................................................................................12 Connect accessory (with wireless connection) .......................................................................................13 2 Preparation 14 Espresso and coffee .....................................................................................................................................14 Two espressi and two -
Premium Ingredients for Exceptional Chocolate Drinks and Desserts
Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods. -
A4 Menu Primavera/Estate 2021
Menu Scarica il nostro menu digitale ECCELLENZE CAMPANE Via Brin, 69 - Napoli (NA) tel: 081 203657 www.veracesudd.it GENTILE OSPITE, I NOSTRI PIATTI SONO PREPARATI CON CURA E RISPETTO VERSO LE MATERIE PRIME. LA NOSTRA CURA SI ESTENDE ANCHE AI NOSTRI CLIENTI ED È PER QUESTO CHE DI SEGUITO SEGNALIAMO LA PRESENZA DI SOSTANZE O PRODOTTI CHE POSSONO PROVOCARE ALLERGIE O INTOLLERANZE. PER QUALSIASI DUBBIO O ULTERIORE INFORMAZIONE LA PREGHIAMO DI RIVOLGERSI AL NOSTRO PERSONALE. Informiamo inoltre la gentile clientela che il costo del servizio è di € 2.00. Ti piacerebbe ordinare direttamente a casa tua i nostri prodotti?? Scarica qui la nostra App ufficiale. PULSANTI DIGITALI CLICCABILI COSA VORRESTI OGGI? FAI CLICK SULL'IMMAGINE PER RAGGIUNGERE LA PAGINA RISTORANTE PIZZERIA VERACE FRIGGITORIA PANUOZZERIA GRAGNANESE "LA CUCINA DEI D0TTORI" D'AMORA BRACERIA E MACELLERIA VINI E BIRRE ARTIGIANALI CILLO PASTICCERIA, CAFFETTERIA GELATERIA "DEL GALLO" E BEVANDE LO STAGIONALE DI ECCELLENZE CAMPANE L'OSTERIA IRPINA ANTIPASTI GLI IRRINUNCIABILI POLPO E PATATE VIOLA CON OLIVE ZITI ALLA GENOVESE VERDI 11.00 10.00 PASTA E PATATE CON PROVOLA POLPETTE DI MELANZANE CON AFFUMICATA DELLA COSTIERA 10.00 POMODORO SCIUÈ SCIUE 8.00 SPAGHETTI AL POMODORO FRESCO 10.00 CAPONATA DI STOCCO 9.00 BACCALÀ ALLA GRIGLIA CON SCAROLE INVOLTINO DI PEPERONE 14.00 'MBUTTUNATO 8.00 SECONDI PIATTI PRIMI PIATTI TAGLIATA DI TONNO ROSSO DELLA COSTIERA MEZZE MANICHE CON TONNO 18.00 FRESCO, PEPERONCINI VERDI E POMODORINI PESCE SPADA IN PADELLA AGLI 13.00 AGRUMI E PEPE VERDE 16.00 SPAGHETTONI -
Download Canadian Dairy Goat Industry Profile (PDF)
Last updated: February 2006 Table of Contents: 1.0 THE INTERNATIONAL DAIRY GOAT MARKET ................................................... 1 2.0 GOATS IN CANADA................................................................................................ 2 3.0 THE CANADIAN DAIRY GOAT INDUSTRY............................................................ 4 3.1 OVERVIEW..................................................................................................... 4 3.2 CANADIAN TRADE ......................................................................................... 5 4.0 PROVINCIAL SCENE............................................................................................... 6 4.1 ONTARIO......................................................................................................... 6 4.2 QUEBEC.......................................................................................................... 7 4.3 WESTERN CANADA ....................................................................................... 9 4.3.1 BRITISH COLUMBIA .............................................................................. 9 4.3.2 ALBERTA................................................................................................ 9 4.3.3 SASKATCHEWAN................................................................................ 10 4.3.4 MANITOBA ........................................................................................... 10 4.4 ATLANTIC PROVINCES ............................................................................. -
Dissertation (1.448Mb)
Milk revolution and the homogeneous New Zealand coffee market Guo Jingsi 2020 Faculty of Culture and Society A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Hospitality Supervisor Dr. Lindsay Neill i Abstract It is unsurprising that, as an enjoyable and social beverage, coffee has generated a coffee culture in Aotearoa New Zealand. Part of coffee’s enjoyment and culture is the range of milk types available for milk-based coffees. That range has grown in recent years. A2 Milk is a recent addition to that offering. The A2 Milk Company has experienced exceptional growth. However, my own experience as a coffee consumer in Auckland, Aotearoa New Zealand, has revealed that A2 Milk is not a milk that is commonly offered in many of the city’s cafés. Consequently, my research explores that lack and barista perceptions of A2 Milk within my research at The Coffee Club in Auckland’s Onehunga. As a franchise outlet, The Coffee Club constitutes a representative sample of a wider cohort, the 60 Coffee Clubs spread throughout Aotearoa New Zealand. While my research reinforces much of the knowledge about coffee culture in Aotearoa New Zealand, my emphasis on the influence of A2 Milk within that culture has revealed some interesting new insights. As my five professional barista participants at the Coffee Club revealed, rather than taking a proactive approach to A2 Milk, they were ‘waiting’ for one of two occurrences before considering the offering of A2 Milk. Those considerations included a ‘push’ from the A2 Milk Company that promoted A2 Milk within coffee culture. -
Serving Temperatures of Best-Selling Coffees in Two Segments Of
foods Article Serving Temperatures of Best-Selling Coffees in Two Segments of the Brazilian Food Service Industry Are “Very Hot” Ian C. C. Nóbrega 1,* , Igor H. L. Costa 1 , Axel C. Macedo 1, Yuri M. Ishihara 1 and Dirk W. Lachenmeier 2,* 1 Department of Food Engineering, Universidade Federal da Paraíba (UFPB), João Pessoa, Paraiba 58051-900, Brazil; [email protected] (I.H.L.C.); [email protected] (A.C.M.); [email protected] (Y.M.I.) 2 Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Str. 3, 76187 Karlsruhe, Germany * Correspondence: [email protected] (I.C.C.N.); [email protected] (D.W.L.) Received: 29 June 2020; Accepted: 31 July 2020; Published: 3 August 2020 Abstract: The International Agency for Research on Cancer has classified the consumption of “very hot” beverages (temperature >65 ◦C) as “probably carcinogenic to humans”, but there is no information regarding the serving temperature of Brazil’s most consumed hot beverage—coffee. The serving temperatures of best-selling coffee beverages in 50 low-cost food service establishments (LCFS) and 50 coffee shops (CS) were studied. The bestsellers in the LCFS were dominated by 50 mL shots of sweetened black coffee served in disposable polystyrene (PS) cups from thermos flasks. In the CS, 50 mL shots of freshly brewed espresso served in porcelain cups were the dominant beverage. The serving temperatures of all beverages were on average 90% and 68% above 65 ◦C in the LCFS and CS, respectively (P95 and median value of measurements: 77 and 70 ◦C, LCFS; 75 and 69 ◦C, CS). -
Probiotic Viability, Viscosity, Hardness Properties and Sensorial Quality of Synbiotic Ice Creams Produced from Goat's Milk
a ISSN 0101-2061 (Print) Food Science and Technology ISSN 1678-457X (Online) DOI: https://doi.org/10.1590/fst.39419 Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk Merve ACU1 , Ozer KINIK2 , Oktay YERLIKAYA2* Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bifidobacterium bifidum, Lactobacillus paracasei and Bifidobacterium longum combined culture. Frozen raspberry fruits, commercial raspberry and blackberry fruit purees were used as taste flavor enhancers in synbiotic ice cream. Four different ice cream types were produced including control sample. Probiotic bacteria viability, apparent viscosity, hardness and sensory properties were examined during the 120-day- storage. It was determined that frozen fruit and fruit purees addition and using prebiotics significantly affected the Lactobacillus paracasei and Bifidobacterium spp. viability and color, appearance, flavor, taste and overall sensory scores of the synbiotic goat’s milk ice creams (P < 0.05). Synbiotic ice cream samples maintained their probiotic properties during storage and were generally well appreciated in terms of sensory properties. Keywords: goat’s milk; ice cream; prebiotics; probiotic viability; synbiotics. Practical Application: In this study, ice cream production with functional properties has been developed by using goat’s milk. Within the scope of the study, probiotic cultures that were used less in probiotic products were tried and ice creams were enriched with fruit and fruit purees. -
Espresso Cappuccino Americanoamericano Latte Mocha
KNOW YOUR COFFEE ESPRESSO Espresso FOAM MILK ESPRESSO WE LOVE LOCAL Cappuccino The Corner Coffee Shop is a located in the (8oz only) heart of Lancaster County farmland. You’ll find a relaxed and friendly atmosphere — perfect for quietly sipping a cup of coffee or gathering with friends. HOT WATER ESPRESSO At the Corner Coffee Shop, we serve high- quality, Lancaster-based Square One Coffee. This award winning coffee is sourced from Fair Americano Trade beans and roasted locally. We offer a variety of handcrafted espresso drinks, loose leaf teas, and fresh local fare. We’re proud to FOAM support our local farmers, bakers, and talented MILK food artisans. From local people to local drinks ESPRESSO and food, you’ll find a real Lancaster County experience at the Corner Coffee Shop. Latte MENU FOAM MILK ESPRESSO 3526 Old Philadelphia Pike, Intercourse, PA 17534 DARK CHOCOlate PH: 717.768.8093 | cornercoffeeshop.net HOURS: Monday - Saturday: 7 AM - 9 PM Mocha Winter hours may vary. Prices subject to change. ESPRESSO BAR COFFEE & TEA ESPRESSO Single 2.00 Double 2.35 COFFEE In-House Mug 2.90 12oz 2.35 16oz 2.65 TEA OPTIONS Black Cappuccino 8oz 3.25 Hot Chocolate 12oz 3.35 16oz 3.65 decaf paris earl grey AMERICANO 12oz 2.45 16oz 2.90 HOT TEA 12oz 2.20 16oz 2.50 Made with Harney & Sons Loose Leaf Tea decaf peppermint LATTE 12oz 3.35 16oz 4.30 TEA LATTE 12oz 3.90 16oz 4.45 english breakfast Choice of Tea steeped with Vanilla Steamed Milk cinnamon spice FLAVORED LATTE 12oz 4.25 16oz 5.00 CHAI LATTE 12oz 3.70 16oz 4.20 decaf lemon herbal decaf raspberry