DOCSLIB.ORG

The Green Scene December, 2020 Volume 19, Issue 2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Green Scene December, 2020 Volume 19, Issue 2 The Green Scene December, 2020 Volume 19, Issue 2 How do I care for a Miniature Rose Plant? I received a miniature rose for Valentine’s Day. How do I care for it? Miniature roses need direct sun. In the home, place the miniature in a south or west Want more tips, tricks, and facing window. Rotate plants once or twice a week to promote even growth. articles? Go to hortnews.extension.iastate Miniature roses also require a consistent moisture supply. When the soil surface .edu becomes dry to the touch, water the plant until water flows out the bottom of the container. Discard the excess water. Fertilize the miniature rose (once or twice a month) with dilute fertilizer solution. Miniature roses prefer daytime temperatures around 70 degrees Fahrenheit and a minimum nighttime temperature of 60 degrees Fahrenheit. Keep the plant away from cold drafts or heat sources. To promote new growth and additional blooms, remove flowers as they fade. Cut off the stem just above the uppermost five-leaflet leaf. Also, remove any yellow leaves or dead growth. Finally, periodically inspect the miniature rose for pests. Roses often have problems with spider mites when grown indoors. Discolored leaves and fine webbing are signs that spider mites may be present. Control spider mites by spraying plants with insecticidal soap. Several applications may be necessary to completely control spider mites. In May, the miniature rose can be placed outside. Harden or acclimate the plant to outdoor conditions by initially placing the plant in a shady location. Then gradually expose it to longer periods of sunlight. After the miniature rose has been acclimated outdoors for several days, place the potted plant on a sunny patio or deck. The miniature rose can also be planted outdoors in the garden. While miniature rosses are small, they’re actually more cold hardy than hybrid tea roses. Select a sunny site with fertile, well drained soil. Marion County 210 North Iowa St. Knoxville, IA 50138 | 641-842-2014 www.extension.iastate.edu/marion This institution is an equal opportunity provider. For the full non-discrimination statement or accommodation inquiries, go to www.extension.iastate.edu/diversity/ext. ADV.20.04J July 2020 For the Love of Chocolate By Cindy Haynes Chocolate, along with roses, are standard gifts for Valentine’s Day. White chocolates are popular gifts, have you ever wondered how chocolate is produced and the origins of this tasty treat? Chocolate is produced from the fruit of cacao (Theobroma cacao). Cacao is a large shrub or small tree that grows 10 to 20 feet tall. The tropical plant is commonly grown 20 degrees north or south of the equator. Major cacao producing countries are Brazil, Cameroon, Ecuador, Ghana, Indonesia, Ivory Coast, Mexico, and Nigeria. Cacao requires hot, humid conditions, regular rainfall, and some shade for best production. After a few years of establishment, plants produce pods (fruits) that contain 30 to 50 seeds called “beans.” The pods grow along the stems or trunk and as the pods ripen, they turn orange. The ripe pods are harvested by hand and the beans extracted and allowed to ferment for a few days in the shade. Afterwards, the beans are dried for a few days in the sun, before they are bagged, sold, and processed into chocolate bars, powder, candy, and other concoctions. Cacao is the term used for the plant and beans before drying or processing. After processing, the terms chocolate or cocoa is used. Cocoa is the processed powder used in cooking or for hot drinks. Cocoa is mainly solids from processing the cacao beans that removes much of the cocoa butter or natural fat. Chocolate refers to anything made form the bean and often contains both cocoa butter and solids. Types of Chocolate There are several types of chocolate available for sale on the market today. The most common types of chocolate sold are dark, milk, and white chocolate. Dark chocolate is made by mixing a thick chocolate paste from the ground nibs (called chocolate liquor) with cocoa butter and sweeteners. Adding mike or milk powder creates milk chocolate. White chocolate does not contain the cocoa solids or chocolate liquor. Because it lacks the cocoa solids, some contend that white chocolate should not be classified as a type of chocolate. A ruby chocolate was introduced to the marker a few year ago. This pink chocolate is purportedly made from cacao bean varieties with pinkish beans. While the terms and processing surrounding chocolate may sound confusing, buying chocolates today is easy. When purchasing chocolate for yourself or someone special in your life, the biggest dilemma may be deciding on dark, milk, or white chocolate. In reality, there is not bad selection. Since they all taste great, enjoy one (or more?) of each! To learn about some of chocolate’s history go to: https://hortnews.extension.iastate.edu/2020/02/love-chocolate This institution is an equal opportunity provider. For the full non-discrimination statement or accommodation inquiries, go to www.extension.iastate.edu/diversity/ext. ADV.20.04J July 2020 .
Load more

Recommended publications
  • Ruby Chocolate” Deviating from Identity Standard; Temporary Permit for Market Testing
    This document is scheduled to be published in the Federal Register on 11/22/2019 and available online at https://federalregister.gov/d/2019-25325, and on govinfo.gov 4164-01-P DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2019-N-4844] “Ruby Chocolate” Deviating From Identity Standard; Temporary Permit for Market Testing AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA or we) is announcing that a temporary permit has been issued to Barry Callebaut U.S.A. LLC (the applicant) to market test a product identified as “ruby chocolate” that deviates from the U.S. standards of identity for chocolate products. The temporary permit will allow the applicant to evaluate commercial viability of the product and to collect data on consumer acceptance of the product. DATES: This permit is effective for 15 months, beginning on the date the applicant introduces or causes introduction of the test product into interstate commerce, but not later than [INSERT DATE 90 DAYS AFTER DATE OF PUBLICATION IN THE FEDERAL REGISTER]. FOR FURTHER INFORMATION CONTACT: Marjan Morravej, Center for Food Safety and Applied Nutrition (HFS-820), Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, 240-402-2371. SUPPLEMENTARY INFORMATION: We are giving notice that we have issued a temporary permit to Barry Callebaut U.S.A. LLC. We are issuing the temporary permit in accordance with 21 CFR 130.17, which addresses temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity issued under section 401 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C.
    [Show full text]
  • Federal Register/Vol. 84, No. 226/Friday
    Federal Register / Vol. 84, No. 226 / Friday, November 22, 2019 / Notices 64541 Based on Agency data, we have 163.123, 163.124, 163.130, 163.135, Dated: November 18, 2019. received no more than 50 submissions 163.140, and 163.145). Lowell J. Schiller, since establishing the collection in For the purpose of this permit, ‘‘ruby Principal Associate Commissioner for Policy. 2017. chocolate’’ is the solid or semiplastic [FR Doc. 2019–25325 Filed 11–21–19; 8:45 am] Dated: November 18, 2019. food prepared by mixing and grinding BILLING CODE 4164–01–P Lowell J. Schiller, cacao fat with one or more of the cacao Principal Associate Commissioner for Policy. ingredients (namely, chocolate liquor, [FR Doc. 2019–25364 Filed 11–21–19; 8:45 am] breakfast cocoa, cocoa, and lowfat DEPARTMENT OF HEALTH AND cocoa), citric acid, one or more of BILLING CODE 4164–01–P HUMAN SERVICES optional dairy ingredients, and one or more optional nutritive carbohydrate Food and Drug Administration DEPARTMENT OF HEALTH AND sweeteners. ‘‘Ruby chocolate’’ contains HUMAN SERVICES not less than 1.5 percent nonfat cacao [Docket No. FDA–2010–D–0319] solids, not less than 20 percent by Food and Drug Administration weight of cacao fat, not less than 2.5 Agency Information Collection percent by weight of milk fat, not less Activities; Submission for Office of [Docket No. FDA–2019–N–4844] than 12 percent by weight of total milk Management and Budget Review; solids, not more than 1.5 percent of ‘‘Ruby Chocolate’’ Deviating From Comment Request; Dear Health Care emulsifying agents, and not more than Identity Standard; Temporary Permit Provider Letters: Improving 5 percent of whey or whey products.
    [Show full text]
  • A Sweet and Savory Sugar Cookie Loaded with Almonds and A
    Almond Raspberry Cookie - A sweet and savory sugar cookie Churro-Nutella Cookie - Our traditional snickerdoodle cookies loaded with almonds and a delicious portion of raspberry filling. marries beautifully with its nutty and creamy Nutella center. Blue Gender Reveal - Our classic chocolate chip cookie with a Cinnamon Toast Crunch Cookie - What is better than cereal hidden blue center! for breakfast? Cinnamon toast crunch cookies in the morning! Its cinnamon cheesecake center and crispy cinnamon toast crunch Blueberry Cheesecake Cookie - Our delicious sugar cookie has exterior will help get your day started right. a heart filled with warm, creamy cheesecake and is dotted with delicious plumped, dried blueberries. Cookie Monster Cookie - Our traditional chocolate chip cookie gets dressed up here in a shockingly blue sugar cookie. Boo-fetti Cookie - A festive twist on our classic Funfetti Cookie, a black (activated charcoal) exterior with orange and purple sprinkles, Funfetti Cookie - Funfetti is a traditional sugar cookie with sprinkles with a purple sugar cookie hiding inside. baked right in. Butterscotch Maple Bacon Cookie - This is a perfect Sunday Galaxy Cookie - This dark mysterious cookie will have you intrigued morning baked into a cookie. The combination of butterscotch and for it is not the deepest darkest chocolate cookie you are biting toffee mixed into our brown sugar cookie will remind you of eating into. Instead it is our black coconut ash sugar cookie. Filled with a a delicious stack of warm pancakes. It's topped with a maple glaze creamy milk chocolate ganache and topped with edible glitter. and finished with pieces of home cooked bacon.
    [Show full text]
  • Barry Callebaut Continues Its China Market Expansion with New Office and CHOCOLATE ACADEMYTM Center in Beijing
    News Release Barry Callebaut continues its China market expansion with new office and CHOCOLATE ACADEMYTM center in Beijing Growing demand for high-quality chocolate products together with the desire to better serve Chinese customers prompted new office in Beijing and extended distribution plans in second-tier multi-million cities across China CHOCOLATE ACADEMY™ center Beijing is the second to be opened in China – the 22nd one globally Zurich, Switzerland & Beijing, China, March 8, 2019 – The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, celebrates today the opening of its new office and its new CHOCOLATE ACADEMY™ center in Beijing with customers (global and local food manufacturers, as well as professional chocolatiers) and distribution partners. The new office and the new CHOCOLATE ACADEMY™ center will provide better assistance to Barry Callebaut’s local customers with onsite training and application support. This latest investment reemphasizes the company’s continuous efforts in growing its presence in the region as well as an appreciation of the strategic importance of the Chinese market. Ben De Schryver, President Barry Callebaut’s Asia Pacific, said, “As a global leader in the chocolate industry, serving food manufacturers and professional users of chocolate, we are excited about the great growth potential of China. Domestic chocolate production is increasing, and we have experienced double-digit growth in China over the last four years. Our confidence in the future development of the chocolate market in China, together with the desire to better serve our Chinese customers, have prompted the expansion of our footprint and distribution network across China over the next few years.” Continued expansion in China China has been a key target market for Barry Callebaut for over a decade.
    [Show full text]
  • Miriam / Mary / Jim /David (087 2841335)
    THE CHOCOLATE GARDEN OF IRELAND - TRADE PRICES SUMMER 2018 PRIVATE CONFIDENTIAL Rath, Tullow, Co. Carlow - 059-6481999 PRICE LIST SUMMER 2018 MIRIAM / MARY / JIM /DAVID (087 2841335) Units per Barcode Qty Description Euro RRP Case CHOCOLATE GIFT BOXES 5391505501082 Handmade Luxury Chocolate Selection 130g 24 4.90 8.95 5391505506100 Handmade Luxury Chocolate Selection 260g 12 7.90 13.75 5391505501105 Handmade Luxury Chocolate Selection 400g 12 11.00 19.50 Handmade Chocolate Selection 65g (GREAT SIZE FOR IMPULSE GIFTING) 5391505510749 25 3.30 5.95 Various Swing Tags Available: Thank You, Happy Birthday, Chocolate Garden brand 5391505502386 Handmade Kilbeggan Irish Whiskey 200g 'Dome' box 12 5.55 9.95 5391505502812 Hamper Chocolates - 85g Caramels (good area cover in a basket) 27 2.70 5.00 POUCH - SINGLE VARIETY CHOCOLATES 110g Pouch Whole Hazelnut Chocolate ( Blas Gold Award 2014) & (Great Taste Award 5391505508364 10 3.16 5.95 Winner 2016 ) 110g Pouch Dark Choc Salted Caramels 5391505506025 10 3.16 5.95 (Blas Gold Award 2012) 110g Pouch Milk Chocolate Salted Caramel 5391505509705 10 3.16 5.95 (Christmas Burgundy Pouch Option) (Blas Silver Award 2016) 5391505510947 110g Spiced Christmas Truffles (Burgundy Pouch) 110G Pouch Dark Chocolate Whiskey Truffle 5391505509194 10 3.16 5.95 (Great Taste Award Winner 2016) 5391505503185 110g Pouch Chocolate Caramels 10 3.16 5.95 5391505503147 110g Mint Crèmes Pouch Box 10 3.16 5.95 539150550XXXX NEW 100g Pouch Ruby Chocolate Leaves 5391505508852 110g Pouch Strawberry & Champagne Truffles 10 3.16 5.95
    [Show full text]
  • THE 6TH SALON DU CHOCOLAT in BRUSSELS and ITS FIRST EVER PROFESSIONAL FORUM 22 – 24 February 2019 • Tour & Taxis (Brussels)
    THE 6TH SALON DU CHOCOLAT IN BRUSSELS AND ITS FIRST EVER PROFESSIONAL FORUM 22 – 24 February 2019 • Tour & Taxis (Brussels) More than just the largest event dedicated to chocolate and cocoa sin Belgium, the sixth edition of the Salon du Chocolat was also home to the first ever International Chocolate and Cocoa Forum for professionals in the industry. Inaugurated by the Vice Prime Minister and Minister for Development Cooperation, Alexandre De Croo, this forum was a platform for a variety of themes including sustainable development, producer countries, bean-to-bar and design. The Belgian chocolate industry has once more come to the fore with the new “Beyond Chocolate” initiative, working towards fully sustainable chocolate by involving professionals from every stage in the process. And of course, the Salon du Chocolat was first and foremost a wonderful event for the visiting public. Despite the exceptional weather this weekend, almost 18,800 people turned up over the three days, eager to discover every aspect of the world of chocolate. From cocoa-producing countries and new trends to top chefs and fabulous dresses made entirely from chocolate, there was enough to satisfy any chocolate craving! Over the three-day event, visitors met more than 130 participants over the 8,000sqm space and discovered the wonders of Belgian chocolate in all its forms. In addition to the exhibitors and their stands, there was a whole host of conferences, demonstrations, workshops and master-classes of all types, giving visitors young and old the opportunity to learn all about chocolate. Whether they were looking for the rarest bars or just to fill up on great chocolate, there was something for everyone! The press came in numbers, too.
    [Show full text]
  • Café Menu Sun - Thurs: 8Am-10Pm Fri & Sat: 8Am-11Pm Weekdays 8Am – 7Pm Sat & Sun 4Pm – 7Pm
    Chips • 150 Tomato Bisque • 450 Mac & Cheese • 350 Potato Salad • 3 Tossed Arugula Salad • 3 Fresh Fruit • 4 Crushed Potatoes • 3 CAFÉ MENU SUN - THURS: 8AM-10PM FRI & SAT: 8AM-11PM WEEKDAYS 8AM – 7PM SAT & SUN 4PM – 7PM Sandwiches, Toasts & Skillets Salads & Bowls Avocado & Egg Toast . 12 Heirloom Grain Bowl . 12 Sous vide egg, sliced avocado, house-made tomato jam, arugula and pickled Quinoa tossed with golden raisins, toasted almonds and tomato cont, topped red onion garnished with lemon crème fraiche on toasted bread. with warm roasted cherry tomatoes and rosemary potatoes, sliced avocado, a Add smoked salmon (+6) sous vide egg and a pickled onion garnish. Ham & Pimento Cheese Melt . 11 Baked ham, house-made pimento cheese, apricot sage aioli and arugula Berry Bacon Spinach Salad . 15 warmed-pressed on multi-grain bread. Applewood-smoked bacon, fresh strawberries, raspberries, blackberries, blueberries, and feta cheese on a bed of baby spinach with house-made Chicken Salad Sandwich . 13 croutons and warm bacon Dijon vinaigrette on the side. Herb chicken salad with water chestnuts and green grapes, topped with peppercorn aioli and arugula on a toasted house-made butter croissant. Mediterranean Salad . 13 Tomato and cucumber tossed in a Greek vinaigrette, feta cheese, olives and Pimento Cheese Sandwich . 12 pickled red onions on a bed of baby spinach and hummus. Add marinated chopped chicken [+4] or smoked salmon (+6) House-made pimento cheese topped with avocado, smoked bacon jam, arugula and sliced tomatoes on a toasted house-made butter croissant. Roasted Turkey Club Sandwich . 13 Roasted, sliced turkey breast on a fresh-baked pretzel roll topped with aged cheddar cheese, applewood-smoked bacon, vine-ripe tomatoes, arugula, The Tower Returning Soon peppercorn aioli and a tangy honey mustard.
    [Show full text]
  • Callebaut Ruby
    After dark, milk and white, ruby is the most extraordinary chocolate discovery in 80 years. This gift of mother nature surprises and bedazzles. It brings a completely new chocolate taste and colour experience, born from the ruby cocoa bean – without adding any colourants or fruit flavourings. With the Finest Belgian Chocolate ruby RB1, Callebaut® brings the first ever expression of ruby chocolate fully dedicated to artisans and chefs. Immerse yourself in its ruby colour. Lose yourself in its intense fruitiness and fresh, sour notes. Let ruby RB1 be the spark to ignite fresh creativity. One of our cocoa experts discovered that unique components, naturally present in cocoa beans, yield chocolate with an exceptional red-pink colour and fruity taste. Through our direct collaboration with the Jacobs University in Bremen (Germany), we slowly but surely unravelled the secrets behind this discovery. Everything pointed towards the precursors in a specific type of bean: the ruby cocoa bean. Identifying the ruby cocoa beans – which hold plenty of these precursors – and finding the best way to process the beans during the chocolate making process has taken many years of research. Today, the Callebaut® chocolate makers have fine-tuned the ruby chocolate recipe for chefs to create freely with its remarkable colour and taste. The ruby cocoa bean thrives in cacao growing countries like Brazil, Ecuador and Ivory Coast. Neither genus or origin determine the qualification for a cocoa bean to be a ruby bean. It’s the natural occurrence of the typical precursors that qualify for a bean to have the ruby bean profile and evoke the ruby colour and taste.
    [Show full text]
  • Federal Register/Vol. 84, No. 226/Friday, November 22, 2019
    Federal Register / Vol. 84, No. 226 / Friday, November 22, 2019 / Notices 64541 Based on Agency data, we have 163.123, 163.124, 163.130, 163.135, Dated: November 18, 2019. received no more than 50 submissions 163.140, and 163.145). Lowell J. Schiller, since establishing the collection in For the purpose of this permit, ‘‘ruby Principal Associate Commissioner for Policy. 2017. chocolate’’ is the solid or semiplastic [FR Doc. 2019–25325 Filed 11–21–19; 8:45 am] Dated: November 18, 2019. food prepared by mixing and grinding BILLING CODE 4164–01–P Lowell J. Schiller, cacao fat with one or more of the cacao Principal Associate Commissioner for Policy. ingredients (namely, chocolate liquor, [FR Doc. 2019–25364 Filed 11–21–19; 8:45 am] breakfast cocoa, cocoa, and lowfat DEPARTMENT OF HEALTH AND cocoa), citric acid, one or more of BILLING CODE 4164–01–P HUMAN SERVICES optional dairy ingredients, and one or more optional nutritive carbohydrate Food and Drug Administration DEPARTMENT OF HEALTH AND sweeteners. ‘‘Ruby chocolate’’ contains HUMAN SERVICES not less than 1.5 percent nonfat cacao [Docket No. FDA–2010–D–0319] solids, not less than 20 percent by Food and Drug Administration weight of cacao fat, not less than 2.5 Agency Information Collection percent by weight of milk fat, not less Activities; Submission for Office of [Docket No. FDA–2019–N–4844] than 12 percent by weight of total milk Management and Budget Review; solids, not more than 1.5 percent of ‘‘Ruby Chocolate’’ Deviating From Comment Request; Dear Health Care emulsifying agents, and not more than Identity Standard; Temporary Permit Provider Letters: Improving 5 percent of whey or whey products.
    [Show full text]
  • Ruby Chocolate – Bioactive Potential and Sensory Quality Characteristics Compared with Dark, Milk and White Chocolate
    Hrana u zdravlju i bolesti, znanstveno-stručni časopis za nutricionizam i dijetetiku (2019) 8 (2) 89-96 Food in Health and Disease, scientific-professional journal of nutrition and dietetics (2019) 8 (2) 89-96 RUBY CHOCOLATE – BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE Danijela Šeremet1, Ana Mandura1, Aleksandra Vojvodić Cebin1, Marina Oskomić1, Elodie Champion2, Arijana Martinić1, Draženka Komes1 1Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 2National Institute of Agronomy, Food Science and Environment, Agrosup Dijon, France original scientific paper Summary Belgian-Swiss cocoa company Barry Callebaut has recently revealed the fourth type of chocolate - Ruby chocolate characterized by the fresh berry taste and reddish color. Since there is no published data about its bioactive content, the aim of this study was to compare Ruby chocolate with different, well-known types of chocolates (dark, milk, semisweet and white) according to bioactive content and sensory attributes. Dark chocolate exhibited the highest total phenolic content and antioxidant capacity followed by semisweet chocolate, while Ruby chocolate, regarding total phenolic content, was ranged between milk and white chocolate, but exhibited higher antioxidant capacity than milk chocolate, probably due to the higher content of flavan-3-ols and proanthocyanidins. Semisweet and dark chocolate obtained the highest score in chocolate distinctive odour, while for the same attribute, Ruby chocolate was estimated as least preferable chocolate. White chocolate with strawberry was used because of similar sensory characteristics as Ruby chocolate, regarding taste and fruity odour, and was rated with a higher score compared to Ruby.
    [Show full text]
  • Easter 2020 ...The Hunt Is Over! HOP to IT Our Chocolatiers Have Handcrafted a Beautiful Range of Easter Chocolates
    Easter 2020 ...the hunt is over! HOP TO IT Our Chocolatiers have handcrafted a beautiful range of Easter chocolates. From carrots to chicks to egg cups... we’ve got you covered! Traditional Designs EASTER CARROTS EASTER CHICK $8.95 EGG CUP $5.95 TWIN BUNNY EGGS $5.95 Sml $9.95 | Med $14.95 | Lrg $17.95 Filled with mini eggs Milk, White Milk or White chocolate egg / 20g Milk chocolate / 40g Filled with mini milk eggs & mini freckles or Duo chocolate / 100g DOTTY CUP & SAUCER $11.95 1/2 DOZEN FRECKLED EGGS 1/2 DOZEN EGGS $14.95 GOURMET 1/2 DOZEN EGGS Freckled milk chocolate egg / 40g $15.95 Milk, White, Dark, Ruby, Caramelised $15.95 Cookies & Cream, Milk chocolate / 6 pack White, Salted Caramel / 6 pack Salted Caramel Crunch, Honeycomb or Rum & Raisin / 6 pack FLOPPY & FRIENDS Floppy is lifted straight from our imagination. The original Floppy was first sketched, painted, then hand-carved. Our mould is a one-off packed with character. A great alternative to the traditional Easter bunny. Chocolaterie Signature Bunny FLOPPY FLOPPY PAIL WITH FLOPPY PAIL WITH SOLID FLOPPY, HOPPY & POPPY EASTER EGG 4 PACK $7.95 MINI FRECKLES $7.95 BUNNIES, HENS & CHICKS $7.95 $14.95 Milk, Dark or White chocolate / 80g Mini milk chocolate freckles / 75g Milk and White chocolate / 100g Milk, Dark or White chocolate / 3 Pack FLOPPY BAR $6.95 FLOPPY BAR $7.95 LARGE FLOPPY $19.95 LARGE FLOPPY $19.95 Milk, Dark or White chocolate / 100g Caramelised White, Salted Caramel or Milk, Dark or White chocolate / 200g Caramelised White chocolate / 200g Ruby chocolate / 100g GREAT EGG-SPECTATION! Don’t get caught on the hop.
    [Show full text]
  • Real Chocolate (Milk Chocolate Or Dark Chocolate) Assorted Biscuits
    QUALITY / CERTIFICATIONS Biscuits Vieira Brand Cream Cracker Portion Pack • 6 packs • English recipe or Sesame seeds Biscuit + Wafers Assortment coated with Chocolate • Vertical bag 200g or 400g • Available Mini Biscuit Formats Assorted Chocolate Biscuits • Vertical bag 200g • Real Chocolate (Milk Chocolate or Dark Chocolate) Assorted Biscuits • Vertical bag 200g • Ruby Chocolate • Gold Chocolate Biscuit Assortment coated with Chocolate • Vertical bag 200g • Real Chocolate Digestive Red Fruits • 6 Portion packs • Thin Biscuit • Vegetarian Digestive Apple, Cinnamon & Currants • 6 portion pack Thin Biscuit • Vegetarian Digestive Orange • 6 portion packs • Thin Biscuit • Vegetarian Sugar Free Digestive • 6 portion packs Thin Biscuit • Vegetarian • Sugar Free • + vegetable Protein Digestive Traditional • 6 portion packs • Thin Biscuit • Vegetarian Digestive OAT • 6 portion packs s • Thin Biscuit • Vegetarian Circus Cocoa • Vertical bag 125g/300g Circus Honey • Vertical bag 125g/300g Wafers Lemon, Toffee andr Cocoa + Vanilla Cream • Vertical bag 125g • -40% Sugar • Vegetarian Wafers Raspberry + Chocolate • Vertical bag 125g • -40% Sugar • Vegetarian Wafers Raspberry • Pack 150g • Raspberry flakes • -40% Sugar • Vegetarian Wafers Chocolate • Pack 150g • Chocolate and Stracciatella • -40% Sugar • Vegetarian Biscuits Spar Brand Marie • Roll Format • Multipack • Portion Packs Golden Marie • Roll Format • Multipack • Portion packs Tosted • Rectangular biscuit • Multipack OAT Digestive • Roll Format • Portion pack Traditional Digestive • Roll Format
    [Show full text]