PASTRY Retail Product List Year 2020
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Raby Redcurrant Crumble Tray Bake
Raby Redcurrant Crumble tray bake Preparation total time 1 hour Makes 12 portion Nutrition: 100g per serving Kcal Fat Saturates Carbs Sugars Fibre Protein Salt 334 9.41g 5.88g 60.68g 34.92g 1.17g 3.07g 0.40g A layered traybake inspired by German Coffee shops. Ingredients For the berry filling • 200gr Raby red currants • 50g Caster Sugar • 2 tbsp Corn flour For the Cake • 220g Plain Flour • 4g Baking Powder • 2g Cinnamon • 50g Ground Almonds • 200g Caster Sugar • 80g Butter, Melted • 2 Free- range eggs • 40g Yoghurt- thinned with 2tbs milk Method 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). 2. In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. 3. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. 4. For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. 5. For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. 6. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. -
Hier Finden Sie Eine ABC Liste Zum Thema Gebäck Bis Dann
Hier finden Sie eine ABC Liste zum Thema Gebäck Bis Dann Jacqueline D. Bloggerin von https://aktivierungen.blogspot.com https://soziale-betreuung.blogspot.com https://beschaeftigungsarten.blogspot.com ABC Liste - Gebäck Tipp: Eine Erweiterung dieser Aktivierung wäre, nach zufragen - wie wird ... zubereitet , oder Bilder von den jeweiligen Gebäckstücken oder vielleicht Probierstückchen. A: Aachenerprinten, Agathabrot, Agathabrötli, Allerheiligenstriezel, Allerseelenbreze, Allerseelenzopf, Allianztorte, Almendrado, Almnuss, Almnussen, Amaretti, Amaretto, Amerikaner, Ammonplätzchen, Ananastorte, Anisbogen, Anisplätzchen, Apfelkuchen, Apfelsinentorte, Apfelstrudel, Apfeltasche, Aranygaluska, Arme Ritter, Arraksboll, Arraksbullar, Arraksbulle, Auflauf, Ausgezogene, Ausgezogenerapfelstrudel, Auszogne B: Backwerk, Bagel, Baiser, Baklava, Bamberger, Bambergerhörnchen, Bambergerhörnla, Banburycake, Baranki, Barches, Bärentatzen, Basler Läckerli, Basler Leckerli, Bätscher, Bauern Krapfen, Bauernbrot, Baumkuchen, Bbaqlawah, Beigel, Beignet, Beiju, Bejgl, Belgischewaffel, Berliner, Berliner Bobbes, Berliner Brot, Berliner Pfannkuchen, Bethmännchen, Beugel, Bienenstich, Birnbrot, Birnweggen, Biscuit, Biskotte, Biskuit, Biskuitrolle, Biskuittörtchen, Bismarckeiche, Bisquit, Blätterteig, Blätterteigbrezel, Blechkuchen, Bobbes, Bombe, Bougatsa, Bovaise, Braunekuchen, Brezel, Brioche, Brot, Brötchen, Brötli, Brottorte, Brunnenkuchen, Bubliki, Buchedenoel, Buchtel, Buchteln, Burgerbrezel, Buttercremtorte, Butterkeks, Butterteig C: Canele, Cannolo, Cantuccini, -
Provision of Information on the Amount of Sugar in Processed Foods
DOI: 10.1590/1413-81232021263.07872019 1153 Provision of information on the amount of sugar FREE THEMES in processed foods Camila Cremonezi Japur (https://orcid.org/0000-0003-0513-1758) 1,4 Dyessa Cardoso Bernardes Assunção (https://orcid.org/0000-0003-4711-7508) 2 Raíssa Aparecida Borges Batista (https://orcid.org/0000-0002-9928-5872) 2 Fernanda Rodrigues de Oliveira Penaforte (https://orcid.org/0000-0001-8483-1562) 3,4 Abstract The objective of this study was to assess the provision of information on the amount of sugar and identify the position of sugar in the list of ingredients of processed foods. A cross-sectional study was conducted to analyze all processed tra- ditional and diet/light/zero food products sold in a hypermarket containing the word sugar or sucrose in the list of ingredients. The food labels were read and the position of sugar on the list of ingredients and presence, or absence, of information on the amount of sugar in the nutrition facts table were 1 Divisão de Nutrição recorded. Information on the amount of sugar was e Metabolismo, Departamento de Ciências also requested from the manufacturers by e-mail da Saúde, Faculdade de or telephone. A total of 2,200 food products were Medicina de Ribeirão Preto, assessed, 2,164 (98.4%) of which were tradition- Universidade de São Paulo (USP). Av. Bandeirantes al foods and 36 (1.6%) diet/light/zero foods. The 3900, Monte Alegre. 14049- amount of sugar was declared in only 14.4% and 900 Ribeirão Preto SP 13.9% of these products, respectively (p=0.84). -
Cumberland Sauce 113G Sugar, Oranges (25%), Redcurrant Juice Concentrate (5%), Port (3%), Gelling Agent : Fruit Pectin, Spices
John Lewis Stock 60720 Number Name ROASTS Cumberland Sauce 113g Sugar, oranges (25%), redcurrant juice concentrate (5%), port (3%), gelling agent : fruit pectin, spices. Redcurrant Jelly 113g Sugar, redcurrant juice concentrate (45%), gelling agent : fruit pectin, acidity regulator : citric acid. Prepared with 45g fruit per 100g. Total sugar content 65g per 100g. Apple & Cider Sauce 100g Apples (50%), (contains sulphites), sugar, spiced malt vinegar (malt vinegar[from barley], salt, colour : caramel, spice extracts), sultanas, onions, cider (3.4%), salt, black pepper, ground ginger, natural Ingredients colour : caramel powder. Allergens sulphites and barley. Cranberry & Port Sauce 113g Cranberries (38%), sugar, water, port (2%[0.4% alcohol]) Mint Sauce 95g Water, sugar, acidifier : acetic acid, dried rubbed mint (6%), salt, emulsifier : xanthan gum, natural flavour : mint oil (0.1%). Tarragon Mustard 90g Water, mustard flour (31%), white wine vinegar, sugar, salt, dried tarragon (3%), xanthan gum. Allergens mustard. Dijon Mustard 85g Wine vinegar, water, mustard flour (14%), mustard bran (6.9%), salt, colour : turmeric, pepper. Allergens mustard. For allergens, see ingredients underlined Net 709g Quantity Country of Scotland and UK Origin Storage n/a Instructions Manufactur Edinburgh Preserves, The Officers Mess, Drem Airfield, Fenton Barns, East Lothian er’s name EH39 5AW and address Instructions n/a for use Cumberland Sauce 100g 100g Energy KJ/KCal 1175/277 Total Carbohydrates(g) 67.6 Total Fat (g) 0.1 of which sugars (g) 67.2 Nutrition -
Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills. -
WSET Level 2 Systematic Approach to Tasting Wine®
Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 1 WSET Level 2 Systematic Approach to Tasting Wine ® APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white lemon – gold – amber rosé pink – salmon – orange red purple – ruby – garnet – tawny NOSE Condition clean – unclean Intensity light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Body light – medium – full Flavour characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding Copyright Wine & Spirit Education Trust 2012. The WSET Level 2 Systematic Approach to Tasting Wine ® may only be reproduced with the written permission of the WSET subject to their terms and conditions. For more information contact [email protected] 2W-Version 1.0 Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 2 WSET Level 2 Wine-Lexicon: supporting the WSET Level 2 Systematic Approach to Tasting Wine ® AROMA AND FLAVOUR CHARACTERISTICS FLORAL / FRUIT Are the flavours simple/generic or specific? Fresh or cooked? Ripe or unripe? Floral blossom, rose, violet Green Fruit green apple, red apple, gooseberry, pear, grape Citrus Fruit grapefruit, lemon, lime (juice or zest?) Stone Fruit peach, apricot, nectarine Tropical Fruit banana, lychee, mango, melon, passion fruit, pineapple Red Fruit redcurrant, -
Masterpiece Era Puerh GLOBAL EA HUT Contentsissue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark
GL BAL EA HUT Tea & Tao Magazine 國際茶亭 December 2018 紅 印 藍 印印 級 Masterpiece Era Puerh GLOBAL EA HUT ContentsIssue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark To conclude this amazing year, we will be explor- ing the Masterpiece Era of puerh tea, from 1949 to 1972. Like all history, understanding the eras Love is of puerh provides context for today’s puerh pro- duction. These are the cakes producers hope to changing the world create. And we are, in fact, going to drink a com- memorative cake as we learn! bowl by bowl Features特稿文章 37 A Brief History of Puerh Tea Yang Kai (楊凱) 03 43 Masterpiece Era: Red Mark Chen Zhitong (陳智同) 53 Masterpiece Era: Blue Mark Chen Zhitong (陳智同) 37 31 Traditions傳統文章 03 Tea of the Month “Blue Mark,” 2000 Sheng Puerh, Yunnan, China 31 Gongfu Teapot Getting Started in Gongfu Tea By Shen Su (聖素) 53 61 TeaWayfarer Gordon Arkenberg, USA © 2018 by Global Tea Hut 藍 All rights reserved. No part of this publication may be re- produced, stored in a retrieval system 印 or transmitted in any form or by any means: electronic, mechanical, pho- tocopying, recording, or otherwise, without prior written permission from the copyright owner. n December,From the weather is much cooler in Taiwan.the We This is an excitingeditor issue for me. I have always wanted to are drinking Five Element blends, shou puerh and aged find a way to take us on a tour of the eras of puerh. Puerh sheng. Occasionally, we spice things up with an aged from before 1949 is known as the “Antique Era (號級茶時 oolong or a Cliff Tea. -
Pastries Viennoiseries Viennoiseries
PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream, -
Daily Driver Menu
Daily Driver Menu Bagels: Plain / Poppy Seed / Sesame / Onion / Everything / Salt / Garlic / Special - 3.5 Spreads: Cultured Butter +1 / Cream Cheese +1 / Liwa +1 / Peanut Butter +1.5 / Almond butter +1.5 / Jam +1.5 / Hummus +1 Protein: House Gravlax +9 / Pastrami +7 / Egg Salad +3 / Chicken Salad +4 / Soft Scrambled or Fried Egg +3 / Bacon +3 Add-ons: Avocado +2 / Tomato +.5 / Red Onion +.5 / Chives +.5 / Basil +.5 / Cilantro +.5 / Mint +.5 / Capers +.5 / Sprouts +.5 / Lettuce Greens +.5 / Pickles +1 / Cucumber +.5 / Cinnamon & Raw Sugar +.5 / Sliced Cheese +1.5 / Bagel Sandwiches: ● B.E.C. - bacon, fried or scrambled egg, Folly/Swiss/Provel/Cheddar - 10 ● Pastrami - pastrami, sauerkraut, mustard, pickle, white American cheese - 15 ● Tuna - olive oil poached tuna, capers, red onion, aioli - 1 ● Sweet Potato - roast sweet potato, buttermilk, sprouts, chive - 12 ● Gravlax - King Salmon, dill, avocado, creme fraiche - 18 ● Grilled Cheese - Folly Cheese - 8 ● PB&J - 6 ● Bagel Dog (avail. after 11) - 14 ● Lobster Roll (avail. after 11) - 21 Quark Bowl: House Granola + 2 / Honey + 1 / Seasonal Fruit + 3 / Fennel Jam + 2 Standards: ● Turkish Egg - poached egg, Quark, herb salad, chili oil, fried shallot - 15 ● Tinned Fish - bagel, ghee, lemon, parsely, tarragon - 12 ● “Matzo” Ball - bagel, chicken, schmaltz, carrot, dill, parsley -10 ● Soup of the day - 9 ● Tabbouleh - whey cooked bulgur wheat, TFC Feta, cucumber, lemon vin - 8 ● Mixed Greens - buttermilk vin, sliced crudite, seeds - 8 ● Bagel Chips - cream cheese, preserved lemon, -
Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere. -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Quark Cheese Produced with Kefir and Agave Inulin
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Universidade Paranaense: Revistas Científicas da UNIPAR Quark cheese produced... MELO et al. 87 QUARK CHEESE PRODUCED WITH KEFIR AND AGAVE INULIN Dhara Ribeiro Melo1 Pedro Henrick Teles da Silva1 Renata Patrícia Rigoto1 Heloysa Maria Sottoriva1 Fernanda Fregato Cintra2 Júlia Postal Trento3 Aletéia Leal de Castro4 Gilberto Alves5 MELO, D. R.; SILVA, P. H. T. da; RIGOTO, R. P.; SOTTORIVA, H. M.; CINTRA, F. F.; TRENTO, J. P.; CASTRO, A. L. de; ALVES, G. Quark cheese produced with kefir and agave inulin. Arq. Ciênc. Vet. Zool. UNIPAR, Umuarama, v. 21, n. 3, p. 87-92, jul./set. 2018. ABSTRACT: Quark cheese is fresh cheese obtained by the coagulation of milk through the action mainly of lactic bacteria, resulting in fresh-flavor cheese with high acidity. A specific starter culture is used for its commercial production. However, in this work, this culture was replaced by kefir, a symbiotic system of lactic acid bacteria and yeasts, which is considered a probiotic product. Agave inulin is a soluble fiber regarded as prebiotic with the ability to improve the balance of the intestinal flora. The purpose of this work was to develop Quark cheese using kefir as a starter culture, with supplementation by agave inulin. Cheese was produced using 24-h fermentation at 25 ºC followed by drainage of the whey, with the addition of 3% inulin to the supplemented cheese. After whey drainage, the cheese was kept in plastic pots under refrigeration until analysis. Microbiological, pH and acidity parameters were analysed at 1, 7 and 14 days after manufacture.