DOCSLIB.ORG

Scaricare Le Istruzioni Di Cottura E Di Scongelamento Per I Prodotti Romer's

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Scaricare Le Istruzioni Di Cottura E Di Scongelamento Per I Prodotti Romer's BackanleitungIstruzioni per la für cottura Romer’s dei Produkte prodotti Romer’s Auftauanleitung für Romer’s Produkte Tempoantauen di scon- TemperaturTemperatura im vorgeheiztendel forno periscaldato Ofen Tempo di cottura Im Kühlschrank (max. +5 °C) auftauen, innert einem Tag konsumieren ArtikelbezeichnungArticolo Dampfa vapore Backzeit gelamento(Min.) (min.) Umluftad aria Backofentradizionale (Min.)(min.) Torten, Dessert-Becher 4 – 5 Std. Dessert-Schnitten, Patisseries 3 – 4 Std. ButtergipfelCornetto al burro vorgebacken precotto – – 180180 200200 neinno 2 – 32 – 3 Dessert-Würfel, Mini-Patisseries 2 – 3 Std. Diabetiker-Desserts 4 – 5 Std. ButtergipfelCornetto al burro Avanti Avanti 1515 180180 210210 ja si 16 –16 18 – 18 Bei Raumtemperatur auftauen ButtergipfelCornetto al burro Teigling crudo siehevedi * * 180180 210210 ja si 14 –14 17 – 17 Sandwich, Weggli, Hamburger-Bun, Kebab-Brötli 40 – 50 Min. Cakes, Pausenbrötli, Hefe-Nussgipfel 40 – 60 Min. Mini-ButtergipfelMini cornetto al burro – – 180180 200200 neinno 1 1 Bankett-Silserli, Laugenbrezel, Laugensilser 40 – 50 Min. Biberfladen, Berliner 60 – 90 Min. Mini-ButtergipfelMini cornetto al burro Avanti Avanti 1515 180180 210210 ja si 12 –12 15 – 15 Portionenzöpfli, Focaccia ticinese, Laugenstange 30 – 45 Min. Russenzopf 2 – 3 Std. Bankett-Michettine und da Tischbrötli tavola – – 180180 200200 neinno 2 – 42 – 4 Laugenzöpfli, Zopfknopf 30 – 45 Min. Creme-Donut 30 – 40 Min. SchraubenstangeBastoncino attorcigliato dunkel, scuro, Semmel, michetta, Landbrötli, michetta Bürli Butterzopf 3 Std. Ziger-Chrapfen 60 – 90 Min. dunkel,campagnola, Schwiizer michetta Bürli, scura, Doppelbürli, Bürli svizzero, Mini-Tessiner, coppia – 180 200 nein 4 – 6 Sonnenblumenkernenbrötli,di bürli, pane ticino mini, panino Kürbiskernenbrötli, ai semi di girasole Din - – 180 200 no 4 – 6 Tischwaren 30 – 40 Min. Friandises 20 – 30 Min. kelbrötli,e zucca, paninoPariserbrötli, di farro, Farmer-Sandwich, parigino, sandwich Bierbrezel farmer, brezel bavarese St. Galler Bürli – 180 200 nein 6 – 8 Panino alla frutta – 180 200 no 5 – 7 Fruchtbrötli – 180 200 nein 5 – 7 Michettina scura, michetta imperiale – 180 200 no 3 – 5 Bürli dunkel klein, Kaisersemmel klein – 180 200 nein 3 – 5 Panini, ciabatta, sandwich attorcigliato – 180 200 no 5 – 6 Panini, Panini gross, Ciabatta, Schrauben-Sandwich – 180 200 nein 5 – 6 Pane a quadrifoglio, pane a tortiglione, pane del con- Schild,tadino, Bauernbrot, pane 500 g Schraubenbrot,bianco, pane del Pfünder cacciatore, hell, pane – 180 200 no 8 – 10 Jägerbrot,ai cereali, paneKörnerbrot, di segale, Roggenbrot, pane di farro, Dinkelbrot, pane TradiLin – 180 200 nein 8 – 10 TradiLin-Brot Backanleitung für Toast Master Snacks Pane rustico – 180 200 no 8 – 12 Krustenbrot – 180 200 nein 8 – 12 Pane del contadino piccolo, pane a tortiglione medi- Bauernbrot klein, Schraubenbrot mediterran, Mikrowellengerät terraneo, pane 250 g scuro, pane ticinese, baguette – 180 200 no 6 – 7 Artikelbezeichnung Snack-Toaster Umluftbackofen Halbpfünderalle olive, baguette dunkel, Tessinerbrot, Oliven-Baguette, – 180 200 nein 6 – 7 mit Crisp-Funktion Baguette Pane casereccio, pane formato – 180 200 no 10 – 15 Sixpack-Bürli – 180 200 nein 7 – 9 • Produkte kommen direkt aus dem Tief- • Produkte vor dem Backen • Alle mit ** bezeichneten Parigino, parigino dieci grani – 180 200 no 7 – 8 kühler ins Zubereitungsgerät. auftauen lassen. Aufgetaute Produkte müssen vor dem Huusbrot, Formenbrot – 180 200 nein 10 – 15 Produkte sind 4 Tage im Backen aufgetaut werden. Pain per fondue, treccia al burro – 180 200 no 4 – 6 • Mikrowellengerät (750 Watt mit da- Parisette, Zehnkorn-Parisette – 180 200 nein 7 – 8 Kühlschrank bei max. + 5°C zugehörigem Backblech und einge- • Umluftbackofen auf 200°C Salatino al curry -, fagottino agli spinaci -, haltbar (Swissburger 2 Tage – 200 220 no 10 – 12 schalteter Crisp-Funktion 3 Minuten vorheizen. Fonduebrot,fagottino al pomodoroButterzopf Aperitivo – 180 200 nein 4 – 6 bei max. + 2°C). vorheizen. Avvoltino di carne -, bastoncino al formaggio -, • Produkte in der Folie zube- Apéro-Currychüssi, -Spinattäschli, -Tomatenchräpfli –15 200180 220200 neinno 10 –12 12 – 15 • Wo nichts anderes angege- cornetto al prosciutto Aperitivo • Wo nichts anderes angegeben ist, reiten. Apéro-Fleischrollen, -Käsestengeli, -Schinkengipfeli 15 180 200 nein 12 – 15 ben ist, werden die Produkte Fagottino al würstel, cornetto al prosciutto 30 180 200 no 26 immer mit Crisp-Funktion backen. in der Folie zubereitet. • Frischluftklappe schliessen. Wurstweggen, Schinkengipfel 30 180 200 nein 26 Cornetto al prosciutto Party 15 180 200 no 21 • Immer dazugehörendes Backblech • Bei allen mit «MIKRO» • Optimal: randloses, geloch- Party-Schinkengipfel 15 180 200 nein 21 benutzen. Strudel di carne, strudel di porro – 180 200 no 23 – 27 gekennzeichneten Snacks tes Backblech verwenden. Fleisch- und Lauchstrudel – 180 200 nein 23 – 27 empfehlen wir, diese zuerst Tortine di pasta sfoglia – 180 225 no 24 – 27 1–1 ½ Minuten im Mikro- Blätterteig-Chüechli Käse – 180 225 nein 24 – 27 Tortina al formaggio Party – 180 200 no 10 wellengerät bei 750 Watt zu erhitzen, damit der Kern Party-Chäschüechli – 180 200 nein 10 Tortina al formaggio – 180 200 no 10 – 12 richtig heiss wird. Chäschüechli – 180 200 nein 10 – 12 Pizza base 10 250 280 no 2 – 3 1 ½ Min. mit Crisp-Funktion, Ciabatta 5 Min. (MIKRO) 7 Min. ** Pizza Base 10 250 280 nein 2 – 3 anschl. 1 ½ Min. ohne Crisp-Funktion (ohne Folie) Cornetto e bastoncino alle nocciole/mandorle 30 180 200 no 26 Ciabatta Pizza vegi 2 ½ Min. (ohne Folie) 5 Min. 8 Min. Mandel-/Nussgipfel und -stange 30 180 200 nein 26 Bastoncino alla vaniglia 30 180 200 no 20 – 25 Flammbrot 2 ½ Min. (ohne Folie) 5 Min. 10 Min. Vanillestange 30 180 200 nein 20 – 25 Jalousie all’albicocca e alle prugne – 180 200 no 26 Chnoblibrot 2 ½ Min. (ohne Folie) 5 Min. 8 Min. Aprikosen- und Zwetschgen-Jalousie – 180 200 nein 26 Fagottino alle mele – 180 210 no 21 Fleisch 2 ½ Min. (mit Folie), Masterburger Fleisch 5 Min., Brot 1 Min. Fleisch 8 Min. **, Brot 3 Min. Apfel-ChrapfenCornetto Branche Avanti, lumaca alle nocciole Avanti, – 180 210 nein 21 Brot 1 Min. (ohne Folie) 15 180 210 si 16 – 18 Branchli-Gipfelplunder lamponi Avanti, e vaniglia Nuss-Schnecke Avanti Avanti, Fleisch 2 ½ Min. (mit Folie), 15 180 210 ja 16 – 18 Swissburger Fleisch 6 Min., Brot 1 Min. Fleisch 8 Min. **, Brot 3 Min. Himbeer-Vanille-PlunderCornetto alla viennese Avanti – 180 200 no 2 – 3 Brot 1 Min. (ohne Folie) 1 ½ Min. mit Crisp-Funktion, Wienergipfel – 180 200 nein 2 – 3 Focaccia 4 Min., (ohne Folie) (MIKRO) 8 Min. ** Strudel alle mele – 180 210 no 37 anschl. 1 ½ Min. ohne Crisp-Funktion (ohne Folie) Apfelstrudel – 180 210 nein 37 * Etichetta dei prodotti sul cartone Croque Monsieur 3 ½ Min., nach 2 Min. wenden (ohne Folie) 4 Min., nach 2 Min. wenden (MIKRO) 10 Min. * Produkt-Etikette auf Karton Hot Dog Fleisch 2 Min. (mit Folie), Brot 2 Min. (ohne Folie) Fleisch 5 Min., Brot 1 Min. nicht geeignet Istruzioni per lo scongelamento dei prodotti Romer’s Chicken Sandwich nature Fleisch 3 Min. (mit Folie), Brot 1 Min. (ohne Folie) Fleisch 7 Min., Brot 2 Min. Fleisch 10 Min., Brot 6 Min. Fleisch 3 Min. (mit Folie), Chicken Sandwich Curry Fleisch 7 Min., Brot 3 Min. Fleisch 10 Min., Brot 6 Min. Scongelare in frigorifero (max. +5 °C), consumare entro un giorno Brot 1 ½ Min. (ohne Folie) Torte, dessert nel bicchiere 4 – 5 o. Dessert al trancio, pasticceria 3 – 4 o. Chicken Sandwich Provençale Fleisch 3 Min. (mit Folie), Brot 1 Min. (ohne Folie) Fleisch 7 Min., Brot 3 Min. Fleisch 10 Min., Brot 6 Min. Dessert ai cubetti, pasticceria mini 2 – 3 o. Dessert per diabetici 4 – 5 o. Alle Zubereitungsarten sind Richtwerte und können variieren. I Backanleitung für Romer’s Produkte Auftauanleitung für Romer’s Produkte Scongelare a temperatura ambiente Im Kühlschrank (max. +5 °C) auftauen, innert einem Tag konsumieren antauen Temperatur im vorgeheizten Ofen Backzeit ArtikelbezeichnungSandwich, panino al latte, panino hamburger 40 – 50 min. Cake, panino della pausa Dampf 40 – 60 min. (Min.) Umluft Backofen (Min.) Torten, Dessert-Becher 4 – 5 Std. Dessert-Schnitten, Patisseries 3 – 4 Std. Silserli banchetto, brezel Sils, Silser 40 – 50 min. Biber, Berliner 60 – 90 min. Buttergipfel vorgebacken – 180 200 nein 2 – 3 Dessert-Würfel, Mini-Patisseries 2 – 3 Std. Diabetiker-Desserts 4 – 5 Std. Mini treccia, focaccia ticinese, Baguette Sils 30 – 45 min. Treccia russa 2 – 3 o. Buttergipfel Avanti 15 180 210 ja 16 – 18 Bei Raumtemperatur auftauen Mini treccia Sils, nodo di treccia 30 – 45 min. Donut alla crema 30 – 40 min. Buttergipfel Teigling siehe * 180 210 ja 14 – 17 Sandwich, Weggli, Hamburger-Bun, Kebab-Brötli 40 – 50 Min. Cakes, Pausenbrötli, Hefe-Nussgipfel 40 – 60 Min. Treccia al burro 3 o. Fagottino alla ricotta 60 – 90 min. Mini-Buttergipfel – 180 200 nein 1 Bankett-Silserli, Laugenbrezel, Laugensilser 40 – 50 Min. Biberfladen, Berliner 60 – 90 Min. Tortine da tavola 30 – 40 min. Biscottini 20 – 30 min. Mini-Buttergipfel Avanti 15 180 210 ja 12 – 15 Portionenzöpfli, Focaccia ticinese, Laugenstange 30 – 45 Min. Russenzopf 2 – 3 Std. Bankett- und Tischbrötli – 180 200 nein 2 – 4 Laugenzöpfli, Zopfknopf 30 – 45 Min. Creme-Donut 30 – 40 Min. Schraubenstange dunkel, Semmel, Landbrötli, Bürli Butterzopf 3 Std. Ziger-Chrapfen 60 – 90 Min. dunkel, Schwiizer Bürli, Doppelbürli, Mini-Tessiner, – 180 200 nein 4 – 6 Sonnenblumenkernenbrötli, Kürbiskernenbrötli, Din- Tischwaren 30 – 40 Min. Friandises 20 – 30 Min. kelbrötli, Pariserbrötli, Farmer-Sandwich, Bierbrezel St. Galler
Load more

Recommended publications
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Panini Gourmet
    Panini gourmet Gastone A E 6,50 PANE AI CEREALI Carne salada del Trentino Stracciatella al profumo di lime Tartare di fragole Restrizione di balsamico di modena BREAD WITH CEREALS Salentine meat from Trentino Stracciatella flavored with lime Strawberry tartare Balsamic restriction of Modena Nobile B E 7,50 PANE AL SESAMO Patanegra Zucchine al profumo di cedro Caprino ai mirtilli SESAME BREAD Patanegra Zucchini flavored with cedar Goat with blueberries COPERTO A PERSONA COVER CHARGE FOR ONE PEOPLE E 1,50 Panini gourmet La murgia al nord C E 6,50 MICHETTA Bresaola croccante - Avocado Mandorle di Noto a lamelle Burrata pugliese MICHETTA Crispy bresaola - Avocado Striped Noto almonds Apulian burrata Testa di Rapa D E 6,00 PANE AI CEREALI Speck dell’Alto Adige Scamorza in fusione - Cima di rapa Maionese al pepe rosa BREAD WITH CEREALS Speck of South Tyrol Scamorza in fusion - Turnip top Pink pepper mayonnaise Capo Collo E E 6,50 PANE AL SESAMO Capocollo - Provola silana Melanzana alla brace Pesto al finocchietto - Granella di nocciole SESAME BREAD Capocollo - Provola silana Grilled aubergine Fennel pesto - Hazelnut grains Panini gourmet La Bufala F E 7,00 MICHETTA Bufala di Battipaglia Acciuga del cantabrico Pomodorino secco marchigiano Foglia di menta ghiacciate MICHETTA Buffalo of Battipaglia Anchovy of Cantabrian Dry tomato from the Marche region Frozen mint leaf Par- -Sut- G E 7,00 PANE AL SESAMO Crudo di Parma 24 mesi Fior di latte Papaya Rosmarino e polvere di zenzero Verdura in foglie SESAME BREAD Parma ham 24 months Milk cream Papaya Rosemary and ginger powder Vegetable in leaves Panini “come una volta” Le Michette ripiene Stuffed sandwich E H e Salame ....................................
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • Why Serious Bakers Have Mother Issues Andrea Strong
    Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise.
    [Show full text]
  • Bakery & Breads Directory
    BAKERY & BREADS DIRECTORY Bakery Breads 2018 - Cover.indd 2 01/10/2018 16:16 WELCOME to the Bakery & Breads Directory Published October 2018 Prices in this brochure correct at time of printing. Subject to market price changes. Confirm current price at time of dispatch. Bakery Breads 2018 - Inside Cover.indd 1 03/10/2018 11:06 Let us INSPIRE YOU Want to develop your menus to offer your customers more? Come and explore the Total Foodservice range as we cook up some of our most relevant product lines for your business and present them in new and innovative ways. Our aim is to send you away with a little seed of inspiration for you to turn into your own menu masterpiece. You can even get hands on and trial the products for yourself in our kitchen, or simply sit back and let us do the work while you have a team meeting with your chefs and managers in our presentation and meeting rooms. OUR FACILITIES Our Clitheroe Depot has a fully fitted kitchen which is light and spacious with a homely feel, giving you and your team plenty of room to experiment with the food. Or sit back and let us demonstrate for you in our adjacent presentation room with viewing/serving window – comfortable for 8 people and opens up to accommodate 16. At our Huddersfield Depot we have a newly fitted training & demonstration kitchen. Join us and let us demonstrate our products and inspire you with new ideas for your menus. We also have a full Barista set up with a cosy space for you to sit and relax.
    [Show full text]
  • Mugg & Bean Sit Down Menu
    M&B HOUSE ROAST Locally Roasted The Our beans have been sourced from farms in Uganda, Guatemala, Brazil & Honduras & roasted here in South Africa. roastery ROAST: MEDIUM - DARK TASTING NOTES : CHOCOLATE & NUTTY DECAF +2.00 FLAT WHITE CAPPUCCINO TEXTURISED 24.90 MILK One shot espresso with ESPRESSO 150ml of texturised milk TEXTURISED EASY CAPPUCCINO 27.90 MILK One shot espresso with ESPRESSO 190ml of texturised milk SERIOUS CAPPUCCINO TEXTURISED 30.90 MILK Two shots of espresso with ESPRESSO 250ml of texturised milk ESPRESSO Add whipped cream +3.90 ESPRESSO 19.90 ESPRESSO One shot of espresso ESPRESSO DOPPIO 23.90 ESPRESSO ESPRESSO Two shots of espresso CORTADO TEXTURISED 21.90 MILK One shot of espresso & ESPRESSO 50ml of texturised milk HOT WATER AMERICANO 26.90 ESPRESSO Two shots of espresso ESPRESSO with hot water TEXTURISED CLASSIC LATTE 30.90 MILK One shot espresso with ESPRESSO 270ml of texturised milk TEXTURISED MILK Add hazelnut +4.90 BOTTOMLESS FILTER COFFEE Available in a mug or cup & you are welcome to order or help yourself at the coffee tower. Full cream, skinny or Our Famous Our Famous soy milk available & decaffeinated available on request. bottomless bottomless LOOK OUT FOR THIS SEASON’S NEW SINGLE ORIGIN & COFFEE BLENDS IN OUR COFFEE TOWERS. cold range hot range CHOOSE YOUR BOTTOMLESS FILTER COFFEE ROAST HOUSE BLEND South America & Africa 24.90 You are welcome to ask for a refill ROAST: MEDIUM as many times as you like. TASTING NOTES: ALMOND WILDBERRY FIZZ SINGLE ORIGIN ROAST 34.90 Locally Roasted A delicious blend of wildberry, lime & soda.
    [Show full text]
  • Italian Bread
    The ancient history of Italian bread Italian bread: different bread from each region In Italy, the rustic bread is made with semolina flour (durum wheat semolina), wholemeal flour or with ancient local grains. The true Italian artisan bread is baked in a wood oven. This tradition is still followed by the best bakers, especially in southern Italy where bread has always been synonymous with food, family and nourishment. The choice of bread for the Italians is not left to chance. Especially in smaller towns, the baker is a trusted professional who maintains the unique local flavors. Even in an increasingly frantic era, do not be surprised if this tradition continues today. In Italy, bread is a sacred food, the basis of the Mediterranean diet and never missing from the tables – a tradition evidenced by the wide variety of breads, over 300, all with a story to tell that spans centuries. The most fragrant of breads are those of Southern Italy, where durum wheat, cultivated in large quantities, is used to prepare not only bread but also pasta. There are different processes of bread from the north to the south of the country, from region to region, even from town to town. Ingredients and methods of mixing, leavening and baking change depending on the climatic conditions of the place and cultural traditions. In some regions of northern Italy, such asTrentino Alto Adige, the traditional bread, strictly homemade, is made with barley and rye flour. In Lombardy, the typical bread is the michetta – a small round loaf with a crisp, golden crust.
    [Show full text]
  • Wholesale Miami
    W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior.
    [Show full text]
  • Deromos Banquet Menu Booklet 071817.Cdr
    Banquet Room “Let us set the mood for your next event.” Owner Francis J. Cuomo www.DeRomos.com 239-325-3583 ext. 4 Full Service Banquet Facility Accommodating Corporate and Social Events Banquet Room • Weddings • Holiday Parties • Birthday Parties • Dinner Parties • Cocktail Parties • Awards Banquets • Graduations • Fundraisers • Anniversaries • Baby Showers • Christenings • Retirement Parties • Networking Events • Bar and Bat Mitzvahs Ask our professional party experts for advice in planning your next event. Mark Guilbault Catering Director [email protected] office: 239.325.3583 ext. 4 www.DeRomos.com Banquet Room Set the Mood with the Right Room Configuration Dance Floor Dance Floor Seating for up to 100 people. Banquet Room Banquet Floor Layout Create the perfect layout for your event. Silver Package HORS D'OEUVRES Domestic & Imported Cheese Platter Garnished with Fresh Fruit Aged Beef Tenderloin Bresaola Wraps BUFFET Caprese Salad with House-Made Fresh Mozzarella, Tomato, Basil & Balsamic Glaze DeRomo's Signature Ricotta-Stuffed Eggplant Rollatini Classic Chicken Parmigiana in Sunday Gravy Cavatelli Pasta with House-Made Chivalini Sausage served with Broccoli Rabe Sautéed Seasonal Vegetable Medley Michetta Dinner Rolls & Butter DESSERT Your choice of House-Made Dessert or Wedding Cake PACKAGE INCLUDES Food • Four-Hour Open Full Bar Domestic Beer • Imported Beer • Premium Liquor • House Wine Coffee Service • Cake-Cutting Fee Chefs • Bartenders • Servers Room Rental Fee • Room Setup • Black or Ivory Linens $79.00 per person based on 4
    [Show full text]
  • Catalogo UNICO .Cdr
    ® ® ALTAMURA ALTAMURA NOVOFORNO brand of: ITALIA SRL Via del Melograno, 24 70022 Altamura (Ba) - Italy Tel +39 080.2143048 F ax +39 080.2220762 www.novoforno.com [email protected] thethe ItalianItalian arartt ofof bakingbaking goodnessgoodness Perché scegliere i prodotti NOVOFORNO Why Choose NOVOFORNO Products Il nostro punto di forza e che da generazioni abbiamo la Passione, Acqua e Farina conoscenza delle materie prime come la semola rimacinata di grano duro e nella trasformazione della stessa, maturata sono gli ingredienti fondamentali dei nostri prodotti. Laboriose mani in oltre 100 anni di esperienza nell’arte di panificazione e dei prodotti da forno arrotondano e stendono la pasta fino a formare la forma inconfondibile delle basi pizze, focacce, pucce, pane, taralli, biscotti, ecc. Our advantage is that for generations, we have the knowledge of raw materials such as the remilled durum Nei nostri impasti è immancabile la semola rimacinata di grano duro, wheat semolina and its process, matured in more than oggi tanto ricercata da diventare il nostro marchio di qualità. 100 years of experience in the art of bakery and baked goods. I Prodotti NOVOFORNO nascono ancora oggi secondo le antiche ricette e le regole di una volta: materie prime uniche di assoluta qualità, lenta Le nostre produzioni sono realizzate in un lievitazione con lievito madre e lavorazione artigianale. territorio come la Puglia, terra dei migliori grani e in special modo Altamura patria dei NOVOFORNO con i suoi marchi è considerata oggi una della più migliori prodotti da forno e del famoso importanti realtà nel comparto dei prodotti tipici da forno; vanta un pane di Altamura Dop.
    [Show full text]
  • Summer 2018 Watermark University
    20Su1mmer S8emester MAY THROUGH AUGUST Hello and thank you for your interest in Watermark University! The foundation of Watermark University (WU) is to provide meaningful opportunities to learn, teach and grow, resulting in a life of overall well-being. Research shows that learning and keeping our mind active and sharp supports healthy aging. At Watermark Retirement Communities® we are committed to encouraging our residents and associates to lead balanced lives, full of meaning and purpose, grounded in self-awareness and infused with curiosity. Our Watermark University courses help achieve this goal. By focusing on the Seven Dimensions of Well-being: Physical, Social, Intellectual, Spiritual, Emotional, Environmental, and Vocational we offer the opportunity to achieve a balanced life and we see the benefits across the country in every class, every day. Sincerely, Reghan Giannelli Reghan Giannelli Community Life Director WATERMARK UNIVERSITY ~ THE INN COURSES FACULTY DAY AND TIME LOCATION Third Tuesday of the Art Exhibition Tour Jessica AS Month • 3:00 pm Art is a form of expression from one person to the many. It is a way to communicate ideas and transcend the boundaries of language and time. We might not be the Metropolitan Museum of Art, but we do talk a lot about artists who have left lasting impressions on the world. Every third Tuesday of the month we have a discussion and show mini videos of a famous artist. Art has no boundaries, therefore you never know what you might learn coming to one of Jessica's Art Exhibition Tours. May- Élisabeth Louise Vigée Le Brun​ June- Sandro Botticelli July- Grant Wood August- Edvard Munch WATERMARK UNIVERSITY ~ THE INN COURSES FACULTY DAY AND TIME LOCATION Beth Gersh-Nesic, Ph.
    [Show full text]
  • Pesto Caprese Half 5.50 / Full 8.25 Tomatoes, Basil
    Pesto Caprese half 5.50 / full 8.25 tomatoes, basil, fresh mozzarella, olives, & red wine vinaigrette Bruschetta half 3.50 / full 4.50 grilled ciabatta, tomatoes, basil, & garlic with goat cheese add 1.50 Steamed Mussels half 7.25 / full 10.25 with garlic, fresh herbs, white wine, & grilled ciabatta toast Scampi half 6.95 / full 9.95 shrimp, lemon, garlic, light butter, white wine, tomatoes & grilled ciabatta toast Spinaci 4.75 sautéed spinach, garlic, raisins, & pine nuts Calamari 6.25 grilled calamari with olive tapanade on grilled herb gread Ravioli di Zucca 5.75 butternut squash ravioli, sage, & brown butter Polenta y Verdura 5.75 crispy polenta with sautéed mushrooms, tomatoes and crumbled goat cheese Antipasti Platter 11.95 a combination of our favorite appetizers: Pesto caprese (3), half order Bruschetta & Calamari Soup of the Day 4.50 Caesar Salad half 4.50 / full 6.75 crispy romaine, garlic croutons & imported parmesan with grilled chicken add 2.00 Chopped Romaine Salad 9.75 chicken, pancetta (Italian bacon), crispy romaine, tomatoes, & gorgonzola vinaigrette Mixed Green half 4.50 / full 6.75 organic mixed greens, gorgonzola, carrots, & balsamic vinaigrette Warm Seafood Salad 9.95 organic mixed greens, salmon, prawns, calamari, mussels, potatoes, & dijon vinaigrette Beet Salad 8.75 organic mixed greens, roasted beets, goat cheese, pine nuts, & red wine vinaigrette Spinach Salad 9.25 baby spinach, pancetta (Italian bacon), caramelized onions, toasted pine nuts, goat cheese, & balsamic vinaigrette Niciose Salad 9.50 albacore tuna,
    [Show full text]