DOCSLIB.ORG

Premium Dessert Toppings 2700012660 Sweet & Silky Chocolate Syrup 8 Lb

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Premium Dessert Toppings 2700012660 Sweet & Silky Chocolate Syrup 8 Lb Product Code Description Unit Wt. (each) Case Pack Net Wt./ Case Gross Wt./ Case Case Dimensions Case Cube HEAT & SERVE TOPPINGS 2700022000 Mellocream® Chocolate Fudge 7 lb. 15 oz. 6/#10 can 47.6 lb. 52.7 lb. 18.81”L x 12.6”W x 7.19”H 0.98 2700022020 Sugar Free/Fat Free Chocolate Fudge 8 lb. 3 oz. 3/#10 can 24.6 lb. 27.4 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700022033 Sweet Cream Caramel, Dulce de Leche 8 lb. 3 oz. 3/#10 can 25.5 lb. 28.3 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700022040 Milk Chocolate Fudge 7 lb. 15 oz. 6/#10 can 47.6 lb. 52.2 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700022070 Old Fashioned Chocolate Fudge 7 lb. 15 oz. 6/#10 can 47.6 lb. 52.2 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700022110 Caramel Fudge 8 lb. 10 oz. 6/#10 can 51.8 lb. 56.3 lb. 18.81”L x 12.56”W x 7.19”H 0.98 READY-TO-SERVE TOPPINGS 2700011800 Sliced Strawberry Topping 7 lb. 6 oz. 3/wide-mouth jug 22.1 lb. 24.5 lb. 16.63”L x 6.75”W x 8.13”H 0.53 2700011811 Fiesta Strawberry Puree 7 lb. 6 oz. 3/wide-mouth jug 22.1 lb. 24.5 lb. 16.63”L x 6.75”W x 8.13”H 0.53 2700011910 Walnut Sundae Topping 7 lb. 13 oz. 3/wide-mouth jug 21.6 lb. 23.2 lb. 16.63”L x 6.75”W x 8.13”H 0.53 The J. Hungerford Smith® brand represents a rich heritage 2700011940 Cherry Topping 7 lb. 5 oz. 3/wide-mouth jug 23.1 lb. 24.5 lb. 16.63”L x 6.75”W x 8.13”H 0.53 of superior products and steadfast dependability. Ever 2700011960 Blueberry Topping 7 lb. 10 oz. 3/wide-mouth jug 22.9 lb. 24.5 lb. 16.63”L x 6.75”W x 8.13”H 0.53 2700011970 Raspberry Topping 7 lb. 10 oz. 3/wide-mouth jug 22.9 lb. 25.8 lb. 16.63”L x 6.75”W x 8.13”H 0.53 • since J. Hungerford Smith invented fountain syrups in 1879 2700022023 Black Raspberry Topping 7 lb. 11 oz. 3/wide-mouth jug 23.1 lb. 24.7 lb. 16.63”L x 6.75”W x 8.13”H 0.53 • • • • • • • • • • • as a pharmacist searching for better ingredients for ice 2700022060 Butterscotch Fudge Topping 8 lb. 13 oz. 6/#10 can 52.9 lb. 57.5 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700022350 Butterscotch Topping 4 lb. 6/#5 can 24.0 lb. 27.0 lb. 13.0”L x 8.75”W x 7.13”H 0.47 cream sodas and sundaes, our devotion to exceptional 2700022420 Caramel Topping 8 lb. 3 oz. 6/#5 can 49.1 lb. 53.9 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700022424 Premium Caramel Topping 3 lb. 14 oz. 6/#5 can 23.3 lb. 26.0 lb. 13.0”L x 8.75”W x 7.13”H 0.47 product quality has been unwavering. 2700022430 Caramel Topping 3 lb. 14 oz. 6/#10 can 23.3 lb. 26.0 lb. 13.0”L x 8.75”W x 7.13”H 0.47 2700022530 Marshmallow Topping 2 lb. 4 oz. 6/#5 can 13.5 lb. 16.2 lb. 13.0”L x 8.75”W x 7.13”H 0.47 2700024950 Strawberry Sundae Bar 3 lb. 11 oz. 6/pouch 22.1 lb. 23.1 lb. 14.25”L x 9.63”W x 5.94”H 0.47 2700025465 Pineapple Topping 3 lb. 5 oz. 6/#5 can 19.9 lb. 22.6 lb. 13.0”L x 8.75”W x 7.13”H 0.47 2700025630 Marshmallow Concentrate Topping 3 lb. 4/tub 12.0 lb. 14.0 lb. 14.63”L x 14.63”W x 8.63” H 1.07 2700025640 Peanut Butter Topping 5 lb. 11 oz. 3/canister 17.1 lb. 18.8 lb. 16.06”L x 5.5”W x 8.81”H 0.45 In the early days, luminaries like Grover Cleveland and P.T. Barnum FOUNTAIN SYRUPS & SHAKE BASES indulged in Smith’s crowd-pleasing creations. Today, J. Hungerford 2700010420 Salted Caramel Fountain & Shake Syrup 10 lb. 12 oz. 4/1 gal. jug 43.3 lb. 45.6 lb. 12.69”L x 12.69”W x 12.81”H 1.19 2700022390 Crème de Menthe Fountain & Shake Syrup 4 lb. 6/#5 can 24.0 lb. 26.9 lb. 13.0”L x 8.75”W x 7.13”H 0.47 Smith® is still the innovator of sweet menu enhancers that bring 2700022800 Fulflavor® Chocolate Fountain & Shake Syrup 8 lb. 3 oz. 6/#10 can 49.1 lb. 53.6 lb. 18.81”L x 12.56”W x 7.19”H 0.98 excitement to your menu, enrichment to your bottom line, and joy to 2700022890 Fulflavor® Chocolate Fountain & Shake Syrup 10 lb. 14 oz. 4/1 gal. jug 43.5 lb. 46.6 lb. 12.69”L x 12.69”W x 12.81”H 1.19 2700023000 Strawberry Fountain & Shake Syrup 10 lb. 7 oz. 4/1 gal. jug 41.8 lb. 44.2 lb. 12.69”L x 12.69”W x 12.81”H 1.19 your patrons. Foodservice establishments across the country rely 2700023020 Vanilla Fountain & Shake Syrup 10 lb. 6 oz. 4/1 gal. jug 41.5 lb. 44.3 lb. 12.69”L x 12.69”W x 12.81”H 1.19 2700023040 Cherry Fountain & Shake Syrup 10 lb. 8 oz. 4/1 gal. jug 42.0 lb. 44.8 lb. 12.69”L x 12.69”W x 12.81”H 1.19 on us for a complete line of fudges, toppings, coatings, beverage 2700023080 Liquid Malt Fountain & Shake Syrup 10 lb. 14 oz. 4/1 gal. jug 43.5 lb. 46.3 lb. 12.69”L x 12.69”W x 12.81”H 1.19 flavorings, and more. 2700023100 Simple Syrup Fountain Syrup 10 lb. 13 oz. 4/1 gal. jug 43.1 lb. 45.9 lb. 12.69”L x 12.69”W x 12.81”H 1.19 2700023110 Banana Fountain & Shake Syrup 10 lb. 4/1 gal. jug 40.0 lb. 42.8 lb. 12.69”L x 12.69”W x 12.81”H 1.19 2700023390 Freeflo Chocolate Shake Base 8 lb. 5 oz. 6/#10 can 49.9 lb. 54.4 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700024030 Root Beer Double Concentrate 10 lb. 15 oz. 4/1 gal. jug 43.9 lb. 46.6 lb. 12.69”L x 12.69”W x 12.81”H 1.19 CONE & ENROBER COATINGS 2700011150 Birthday Cake Confetti Cone Coating 7 lb. 4 oz. 3/#10 can 21.8 lb. 24.5 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700012260 Chocolate Waffle Cone & Enrober Coating 7 lb. 11 oz. 3/#10 can 23.1 lb. 25.9 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700022019 Cherry Cone Coating 6 lb. 12 oz. 3/#10 can 20.3 lb. 22.9 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700022021 Butterscotch Cone Coating 6 lb. 14 oz. 3/#10 can 20.6 lb. 23.3 lb. 18.81”L x 6.38”W x 7.13”H 0.5 2700022700 Chocolate Cone Coating 6 lb. 13 oz. 6/#10 can 40.9 lb. 45.8 lb. 18.81”L x 12.56”W x 7.19”H 0.98 PORTION CONTROL PACKS 2700024620 Chocolate Fudge 1.5 oz. 96/PC packets 9.0 lb. 10.1 lb. 13.5”L x 9.0”W x 5.5”H 0.39 2700024630 Caramel 1.5 oz. 96/PC packets 9.0 lb. 10.1 lb. 13.5”L x 9.0”W x 5.5”H 0.39 SPECIALTY PRODUCTS 2700022100 Cold Fudge for Ice Cream Cakes 7 lb. 13 oz. 6/#10 can 46.9 lb. 51.3 lb. 18.81”L x 12.56”W x 7.19”H 0.98 2700024200 Pancake/Waffle Syrup 4/1 gal. jug 43.5 lb. 46.3 lb. 12.69”L x 12.69”W x 12.81”H 1.19 JUBILEE® Premium Dessert Toppings 2700012660 Sweet & Silky Chocolate Syrup 8 lb. 2 oz. 6/#10 can 48.8 lb. 53.5 lb. 18.81”L x 12.56”W x 7.19”H 0.98 When your customers hunger for sweet indulgences, J. Hungerford Smith® 2700010200 Rich 'n Creamy Chocolate Fudge 7 lb. 14 oz. 6/#10 can 47.1 lb. 51.9 lb. 18.81”H x 12.56”W x 7.19”H 0.98 stands alone as the finishing touch for your creations. Our broad line of trusted favorites and tempting flavors transform everyday menu items into treats that 800-357-6543 or command a higher price point, putting the cherry on top of your bottom line! © 2020 Conagra Brands.
Load more

Recommended publications
  • Goodberrys Menu
    Concretes Sundaes Includes your choice of flavours to MIX IN Includes your choice of 1 flavour ON TOP SMALL $5.95 Finished with Cream, Flake & a Cherry. Includes 1 Flavour. SMALL $5.90 Includes 1 flavour LARGE $6.90 Includes 1 flavour REGULAR $7.95 Includes 1 Flavour. Additional Scoop of Flavour 0.90c Extra LARGE $12.95 Specialty Sundaes Includes 1 Flavour. Kids M&M Additional Scoop of Flavour 0.90c Extra M & M’s, Cream, Sprinkles & a Tiny Teddy Biscuit. Speciality Concretes SMALL $4.50 LARGE $4.95 Caramel Crumble Violet Crumble & Caramel. Sandstorm Hot Chocolate Fudge & Malt. Cookies ‘n’ Cream Oreo & Choc Fudge. SMALL $6.50 LARGE $6.90 Nutty Professor Strawana Oreo & Peanut Butter Fudge. Banana, Strawberries, Cream & a Cherry. Chocky Road Snicker Marshmallow & Choc Chip. Carmel Fudge, Roasted Peanuts & Choc Chip. Mint Madness Better Butterscotch Mint Fudge & Choc Chip. Butterscotch Fudge, Pecans, Cream & a Cherry. Ferrero Rocher Truffle Nutella & Choc Wafer Hot Caramel, Hot Chocolate Fudge & Pecans. Fruit & Nut Hawaiian Wildberry & Almonds Pineapple, Banana, Macadamias & Coconut. Mango Pash Choc Crunch Marshmallow Fudge, Chocolate Syrup, Choc Crunch, Passionfruit & Mango. Cream & a Cherry. Butternut Smore’s Butterscotch & Macadamias. Graham Crackers, Marshmallow Fudge, Hot Choc Fudge. Berry Nice SMALL $6.90 LARGE $7.50 Raspberry & Marshmallow Fudge. Strawberry Spike Fudge Brownie Banana & Strawberry. Warm Fudge Brownie, Hot Fudge & Flake Chocolate. Rainbow Bright SMALL $7.50 LARGE $7.90 M&Ms & Sprinkles. Apple Crumble $7.90 Bountyful Warm Apple Crumble, Vanilla Frozen Custard & Whipped Coconut & Choc Chip. Cream Topped With Cinnamon. Golden Good Time Banana Split $9.95 Butterscotch fudge & Honeycomb Biscuit.
    [Show full text]
  • Used Machinery January 2017
    Used Machinery January 2017 Machine Builder, Process and Packaging Solutions Provider Chocolate Processing Equipment Bauermeister SMM 800 4 x Petzholdt PVS 2000 Cocoa Nibs Mill Conches for dry conching, liquefying, homogenizing and Bauermeister KR13 degassing of low as well as high fat contents in chocolates and Cocoa nibs cleaner and de-stoner compound masses. Up to 2,500 kg Buhler Seedmaster pre- MacIntyre 5CR Mk12 3 ton crystallization process in refiner conche, age 1988 chocolate production LIPP IM-E900 chocolate Chocoma 4TX50 chocolate mixer, 940 litres, age 2001 temperer, 50 kg Chocolate melting tank Aasted DMW 500 Confitech FBT100 chocolate temperer, 500 kg/hr Tempering fondant beater, Age 2013 Sollich MSV 2000 Turbo 2 x Collmann Tempering Machine, hollow figure moulding line includes 2000 kg/hr cocoa butter press, spinners, depositors, cooling tunnels, Kreuter TMI 500 chocolate temperers and more. temperer, 500 kg/hr Low & Duff 300 one-shot Aasted 3000 temperer compact chocolate moulding line 3,000 kg/hr CEDA RS complete hollow chocolate forming line with wrappers Mazzetti 275 Shell Moulding Line Chocotech FD 490 Kreuter Favorit i S480C depositor Chocolate enrober, 480mm wide belt Knobel CCM 24/48 CAD- 2 x Sollich UT 420 enrober 21One-shot chocolate depositing machine Sollich Enrober TTS 620 temperer, 620mm wide belt Knobel CCM 36/72 Chocolate Depositor Kreuter Chocolate Enrober, 1200mm wide belt 2 x Knobel CCM 36-CAD- Sollich bottomer, 620mm wide 21 Chocolate Decorator Page 2 www.amp-rose.com Chocolate Wrapping Equipment 5 x
    [Show full text]
  • GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the Best That GIFT BOXES Ghirardelli Has to Offer
    GIFT GUIDE 2016/17 SAN FRANCISCO · SINCE 1852 EVERYDAY GIFTS Unwrap the best that GIFT BOXES Ghirardelli has to offer... E. A. CHOCOLATE FAVOR GIFT BOX · 5 pc C. CHOCOLATE CARAMEL GIFT BOX · 18 pc E. CHOCOLATE LOVERS ASSORTMENTGIFT BOX · 54 pc · Milk Chocolate Caramel Square · Milk Chocolate Caramel Squares (6 pc) · Milk Chocolate Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Square · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Sea Salt Caramel Squares (6 pc) · Dark Chocolate Raspberry Square · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Caramel Squares (6 pc) · Dark Chocolate Mint Square · Dark Chocolate Raspberry Squares (6 pc) #83995 · $15.00 ◊† · Dark Chocolate 60% Cacao Square · Dark Chocolate Mint Squares (6 pc) · Milk Chocolate Sea Salt Brownie Squares (6 pc) #84022 · $5.00 ◊† · Intense Dark Chocolate 72% Cacao Squares (6 pc) D. DARK CHOCOLATE ASSORTMENT GIFT BOX · 36 pc · Intense Dark Chocolate 60% Cacao Squares (6 pc) · Dark Chocolate Raspberry Squares (6 pc) · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) B. CHOCOLATE COVERED ASSORTMENT GIFT BOX · 7.83 oz. · Dark Chocolate Mint Squares (6 pc) · Dark Chocolate Covered Almonds (5.22 oz.) · Dark Chocolate Sea Salt Caramel Squares (6 pc) #83996 · $35.00 ◊† · Milk Chocolate Covered Raisins (2.61 oz.) · Intense Dark Chocolate 72% Cacao Squares (6 pc) · Intense Dark Chocolate 60% Cacao Squares (6 pc) #84023 · $10.00 ◊† D. · Intense Dark Chocolate Sea Salt Roasted Almond Squares (6 pc) #84025 · $25.00 ◊† H C A B 2 ◊ = Catalog exclusive † = Online exclusive 1-888-402-6262 · GHIRARDELLI.COM 3 GIFT TOWERS CHOCOLATE COVERED I J K L M N F.
    [Show full text]
  • Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
    JUNE 2012 Vol. 92, No. 6 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION RCI ANNUAL CONVENTION AND EXPO U.S. REGULATORY UPDATE COCOA TRACEABILITY AND CERTIFICATION CHOCOLATE AERATION RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention June 11 –15 at the Hyatt Regency San Francisco Airport. www.retailconfectioners.org/annual Monday, June 11 12:30 pm–1:00 pm Bus captain orientation Arrival and Optional Activities Day 4:30 pm–5:30 pm Welcome reception and business card ex- change on trade show floor noon –5:00 pm Registration desk open 5:30 pm Associate Member Meeting 1:00 pm–8:00 pm Trade show set-up 5:30 pm–6:15 pm Education Session: Cacao Fino de Aroma: A 1:00 pm–5:00 pm Committee meetings Model for Quality and Sustainability; 2:00 pm Associate Advisory Board meeting Juan Carlos Arroyave, Casa Luker. A dis- 3:00 pm Executive Board meeting cussion of Cacao Fino de Aroma (fine- 5:00 pm Board and Spouses dinner flavored cocoa), the importance of this type of product and why it is only 6:00 pm Board of Directors meeting 7 percent of the world’s cocoa produc- Tuesday, June 12 tion. Arroyave will also talk about the Juan Carlos Arroyave industry’s commitment to developing Expo and Education Day and advancing the cocoa-farming culture, the 6:00 am –10:00 am Trade show set-up agricultural model plan and education on best agricultural practices to maximize yields and qual- 7:00 am Past presidents meeting ity while promoting sustainability, environmental 7:00 am –8:00 am Breakfast responsibility and fair trade.
    [Show full text]
  • Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use
    Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use Second edition Edited by S.T. BECKETT Yorkreco Nestec York m SPRINGER-SCIENCE+BUSINESS MEDIA, B.V First edition 1988 Second edition 1994 © 1994 Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in 1994 Softcover reprint of the hardcover 1st edition 1994 Typeset in 10/12 pt Times New Roman by Thomson Press (India) Ltd, New Delhi ISBN 978-1-4613-5879-4 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication data Industrial chocolate manufacture and use / edited by S.T. Beckett. 2nd ed.
    [Show full text]
  • Gift Catalog How We Got FAMOUS
    Gift Catalog How we got FAMOUS . It all started with the Chocolate Chip Cookie. In 1978, The Famous 4th Street Cookie Company opened a stand in the Reading Terminal Market where shoppers lined up to buy delicious homemade cookies. These all-butter cookies have only the finest, premium, all-natural ingredients. Now, order online so you can be FAMOUS with friends, family and clients. Choose FAMOUS! Food Network: Fresh baked daily “One of the best bakeries in the US” Distinctive, beautiful packaging Philadelphia Magazine: “Best Cookie” Shipped anywhere in the US 2 Gift Towers Give the Perfect Gift All gift tower assortments include a “treasure” box of treats on top and a gift box of cookies on the bottom (Medium 12 cookies; Large 18 cookies). A Medium Gift Tower $44.95 B Large Gift Tower $54.95 Famous Classic Tower Chip Champs Tower Bunch of Nuts Tower Box 1: Assorted Chocolate Box 1: Colossal Chocolate Chip Cookies (6) Box 1: Assorted Chocolate Covered Covered Pretzels (12) Box 2: Chocolate Chip, Chocolate Chip Pretzels (12) Box 2: Chocolate Chip, Oatmeal Raisin, Walnut, Peanut Butter Chocolate Chip, Box 2: Chocolate Chip Walnut, Peanut Butter, and Chocolate Chip and White Chocolate Chip Cookies Chocolate Chip Macadamia Nut, Walnut Cookies Chocolate Chip Pecan, and Butter Chocolate Lovers Tower Almond Cookies American Classic Tower Box 1: Famous Fudge Brownies (12) Box 1: Famous Fudge Brownies (12) Box 2: Chocolate Chip, Peanut Butter Chocolate Chip Tower Box 2: Chocolate Chip, Oatmeal Raisin, Chocolate Chip, Chocolate Chip Macadamia Box 1: Colossal Chocolate Chip Cookies (6) Sugar, and Snickerdoodle Cookies Nut, and Chocolate Chip Pecan Cookies Box 2: Chocolate Chip Cookies A B Order online at famouscookies.com or call 215.625.9870, today! 3 Distinctive Famous Gifts Be Distinctive .
    [Show full text]
  • Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center
    Monday, April 11 - Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center Production Conference Committee Chair Robert Huzinec The Hershey Company Vice Chair Ed Wilson Retired, AAK USA PMCA Office Yvette Thomas Brandy Kresge Rachel Halkias Program Committee Chair Co-Chair Judy Cooley Cynthia Angelo Global Confection Connections, LLC Givaudan Flavors Members Mike Allured ....................................... MC/Manufacturing Confectioner Philip A. Cartier .......................................................... Hummelstown, PA Diane Douglas ......................................................... Concord Foods, Inc. Peggy Fyffe .................................................. Almond Board of California Steven L. Genzoli ................................. Ghirardelli Chocolate Company Pamela Gesford ................................................... The Hershey Company Amy Hartman ...................................................The Warrell Corporation W. David Hess ................................................................... Cornwall, PA Shawn Houser-Fedor ........................................... The Hershey Company Patrick Huffman ....................................... Blommer Chocolate Company Patrick Hurley ................................................ Spangler Candy Company Didem Icoz ....................................................................... Ingredion, Inc. Michael Jelavich .............................................................Sensient Colors Leslie
    [Show full text]
  • Holiday Candy and Fudge Collection
    Watkins Products and Home Business Opportunity Home Holiday Candy and Fudge Collection Stages of Candy Making Below BEST EVER FUDGE 2 cups of sugar 2 tablespoons of butter 1/3 cup of white Karo syrup 2/3 cup of milk 2 squares of chocolate Watkins Online 1 teaspoon Watkins Vanilla Catalog Sales, specials, recipes, Put all of the above into a heavy saucepan and cook until a soft ball forms (about 5 minutes). gift baskets, gift Beat until slightly thick. Then add any of your favorite nuts. Put in a buttered square cake pan. certificates Let set until cool and cut into squares. Pricelists Watkins Home BUTTERMILK FUDGE Business Opportunity 1 teaspoon of soda Around the Kitchen 1 cup of buttermilk 2 cup of sugar Table - Watkins 2 tablespoon of corn syrup Newsletter 1/2 cup of margarine Subscribe to 1 cup of nuts Around_the_kitchen_table Blend soda and buttermilk, stirring well. Pour sugar into large pan; add buttermilk mixture, corn syrup and margarine. Bring to a boil, cook to 240 degrees F on candy thermometer or to medium soft ball stage. Remove from heat, beat well, stir in nuts. Pour candy into buttered dish or drop by spoonfuls onto waxed paper. VanillaSage Blog BUTTERSCOTCH FUDGE Good Tastings 2 1/2 cups of white sugar Customer Rewards 1 1/2 cup of brown sugar Locate a Watkins 1 stick of butter Associate near you 1/8 teaspoon of salt 1/2 cup of white syrup Facts About Vanilla 1 cup of light cream Cinnamon - The Sweet 1/4 teaspoon of butterscotch flavoring Spice of Life 1 cup of chopped pecans Add Pep to Your Food Combine and cook to a soft ball stage (when dropped in cold water).
    [Show full text]
  • Clapping Games General Descriptions Apple on a Stick
    Clapping games The material in this document derives from two sources. Some of it is cited directly from the material supplied by school students in response to Section 7 of the original questionnaire. Some of it is material provided by students during school visits. This material varies considerably in the degree to which it is a direct citation of what was said, or a digest of the information provided. General Descriptions W12 A variety of rhymes accompanied by a combination of claps with yourself and a partner or round a circle. K25 – visit material Clapping games demonstrated, but words minimal. Apple on a Stick R4 In this clapping game you just have to repeat the actions over and over again. The rhyme goes like this: Apple on a stick Makes me sick My heart beat 2-4-6 Not because you’re dirty Not because you’re clean Not because you kiss the boys Behind the magazine. The boys boys having fun Here comes a lady with some blueberry buns She can wriggle She can rock She can even do the splitz But I bet ya 10 bucks She can’t do this Close your eyes and count to 10 If you make a mistake You’re a big fat hen. 1-2-3-4-5-6-7-8-9-10 You did/didn’t make a mistake So that’s the end And we are friends. V8-AK1 – visit material Apple on a stick Makes me sick ©Laurie and Winifred Bauer 2002 1 NZ Playground Language Clapping Games Makes my heart beat two four six, Not because it's dirty Not because it's clean, Just because I kissed a boy Behind a magazine.
    [Show full text]
  • Industrial Chocolate Manufacture and Use
    INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Industrial Chocolate Manufacture and Use: Fourth Edition. Edited by Stephen T. Beckett © 2009 Blackwell Publishing Ltd. ISBN: 978-1-405-13949-6 SSBeckett_FM.inddBeckett_FM.indd i 110/1/20080/1/2008 110:00:430:00:43 AAMM INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Fourth Edition Edited by Stephen T. Beckett Formerly Nestlé PTC York, UK SSBeckett_FM.inddBeckett_FM.indd iiiiii 110/1/20080/1/2008 110:00:440:00:44 AAMM This edition fi rst published 2009 Third edition published 1999 Second edition published 1994 by Chapman and Hall First edition published 1988 by Chapman and Hall © 1999, 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Registered offi ce John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offi ces 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identifi ed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
    [Show full text]
  • PMCA Chocolate Workshop Highlights!
    PMCA Chocolate Workshop Highlights! Cocoa Bean Origin Station Explore the mystery of the cocoa bean - why do we get such a variety of flavor profiles and how does this odd-looking seed become such a delectable treat? Learn a bit about pods, beans and selection while sampling a variety of origin liquors. Led by: Craig Rank, Craig N Rank, Confectionery Consultant, LLC, Tim McCoy, World Cocoa Foundation and Virginia Sopyla, World Cocoa Foundation Chocolate Processing Station Whew! A lot goes into transforming those little beans into something we can use; cleaning, roasting, cracking, winnowing, cooling, separating, refining, conching, tempering! And not only that, we need to make sure our resulting product meets the standard for white, milk and dark varieties. Videos, posters and samples will provide a look at this complex process. Led by: Marlene Stauffer, Blommer Chocolate Company and Abdoulaye Traore, Mars Chocolate NA Chocolate Tempering Station There are many reasons to temper our chocolate just right for our application including texture, flavor, appearance and shelf life. Slab and unit tempering will be explained with a chance for attendees to practice their hand at getting a chocolate in perfect temper. Led by: Joe Sofia, Cargill Cocoa & Chocolate and Randy Hofberger, R&D Candy Consultants Enrobing Station Let’s see how to put some special clothes on our chocolate to make it even more attractive. One way to do this is through the process of enrobing - gently guiding our centers through a smooth chocolate waterfall! Sounds nice and boy, is it pretty if we do it right. However, poor bottoms, exposed centers and air bubbles can cause us to sink.
    [Show full text]
  • Transform Menus from Ordinary to Extraordinary Fudges, Toppings, Syrups and Specialty Items
    Transform Menus from Ordinary to Extraordinary Fudges, Toppings, Syrups and Specialty Items Deconstructed Sundae featuring Mellocream® Chocolate Fudge Delivering the quality your patrons deserve In 1879, J. Hungerford Smith pioneered the fountain and shake industry. Since then, J. Hungerford Smith® has continued to deliver the quality and flavors generations of patrons and operators have come to depend on and love. The essence of J. Hungerford Smith continues to thrive on menus, transforming recipes from ordinary to extraordinary. Cheesecake Bites featuring Cherry Cone Coating and Chocolate Cone Coating HEAT & SERVE FUDGE TOPPINGS J. Hungerford Smith Heat and Serve Fudges, in chocolate or caramel varieties, consistently deliver an outstanding balance of flavor, quality and performance. Count on our heat and serve toppings to cascade over food in a way that delivers superior draping coverage and greater yield per portion. Create everything from classic dessert masterpieces to totally on-trend beverages and sauces. Mellocream® sets the industry standard for hot fudge quality and flavor. Its full-bodied texture creates unparalleled draping. The legendary rich color and smooth, authentic fudge taste of Mellocream comes from a unique blend of premium cocoas and sugar notes that complement one another to create extraordinary flavor and performance. Fudge Sundae featuring Mellocream Chocolate Fudge For menu application and recipe ideas using J. Hungerford Smith Fudges, Toppings, Syrups and Specialty Items, visit www.conagrafoodservice.com or ask your local sales representative. READY-TO-USE TOPPINGS J. Hungerford Smith offers a full line of fruit, butterscotch, rich caramel, and marshmallow toppings that can add a profitable twist to all types of menu items.
    [Show full text]