DOCSLIB.ORG

FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 1 of 4

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 1 of 4 Oliver Adams Ltd FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 1 of 4 PRODUCT TITLE: Eccles Single (Midland) O/A CODE: 09001 Eccles single (Midland) LEGAL NAME: - DECLARED WEIGHT: N/A CUSTOMER PRODUCT CODE: MANUFACTURING SITE: Oliver Adams Ltd Dallington Fields Bakery Gladstone Rd Northampton NN5 7QA TELEPHONE: 01604 581614 FAX: 01604 588951 CONTACTS Sales: Ian Bolderston (Managing Director); Dave Gibbs (Bakery Manager) Technical: Miss R Riazi (Technical Manager) [email protected] CUSTOMER INFROMATION NAME & ADDRESS: Midland Chilled Foods Ltd Stringes Lane Willenhall West Midlands WV13 1LX TELEPHONE: 01902-366004 FAX: 01902-634598 CONTACTS Sales: - Technical: Mr Chris Gibbons (Technical Manager ) Doc: Eccles Cake Issued on: 18/02/14 Issued by: Technical Dept. Authorised: Oliver Adams Ltd FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 2 of 4 INGREDIENTS COMPOSITION (in descending order): OA RM approx Code Ingredient % Contains Pastry 10500 Wheat Flour 45.5 Statuary Flour additives, (may contain added cereal ∝- amylase as processing aid). 16390 Cake Margarine – Brab VB 30 Blend of Veg. Oil, Fat & hydrogentated Fat (total fat content 80%); Water; Emulsifier E471 (mono& diglyceriedes of fatty acids); Salt (0.2 %); Preservative E202 (potassium sorbate); Citric Acid E330 ; Colour E160a (beta-carotene). - Water 20.5 - 16385 Puff Pastry Margarine – Sup. 2.5 80% Blend of veg. oils & hydrogenated veg. fats; water; salt; emulsifier: mono-and diglyceriedes of fatty acids; citric acid. 30576 Colour – Natural 584 1.0 Water, monopropylene Glycol, Annatto E160b, Curcumin E100, Polyoxyethylene Sorbitan Mono-Oleate E433, Antifoam. 10100 Salt 0.5 - Filling & decoration 34220 Currants 51.5 - 16390 Cake Margarine – Brab VB 20.5 Blend of Veg. Oil, Fat & hydrogentated Fat (total fat content 80%); Water; Emulsifier E471 (mono& diglyceriedes of fatty acids); Salt (0.2 %); Preservative E202 (potassium sorbate); Citric Acid E330 ; Colour E160a (beta-carotene). Recipe Cake Crumbs 17 Contains: wheat flour, sugar, cake margarine, egg, water, 8 E450, E500, E472b, E477, Glucose syrup, skimmed milk powder, E415, nature identical vanilla flavrou, propylene glycol, thickener E415. 20208 Brown Sugar 9.0 - 32682 Mixed Ground Spices 0.8 Coriander, cinnamon, ginger, mustard, nutmeg, fennel, cloves, cardamon. 30006 Lemon Juice 0.8 - 14590 Preservatives - Sorbex 0.1 (Potassium Sosrbate). Contains E202; E282; Maize Starch. 20210 Granulated Sugar Coating - NUTRITIONAL INFORMATION: N/A (Product supplied unwrapped) Energy Kcal kJ Protein Carbohydrate Fat Fibre Salt MICROBIOLOGICAL STANDARDS: Doc: Eccles Cake Issued on: 18/02/14 Issued by: Technical Dept. Authorised: Oliver Adams Ltd FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 3 of 4 Please see micro report enclosed. QUALITY ASSURANCE PHYSICAL ATTRIBUTES: ATTRIBUTE TOLLERANCE / DESCRIPTION COLOUR Light brown baked. FLAVOUR Pastry with sweet & spicy filling. AROMA No off taint odour SHAPE Round: 11+/-1Cm diameter and 2.5+/-1Cm height WEIGHT 115 +/-5 grams PROCESS MONITORING: CONTROL FREQUECNCY CRITICAL LIMITS CHECK WEIGHING Every Batch Pastry : 76 +/ −2 grams RAW DOUGH PIECES Filling: 36 +/ −2 grams CORE TEMPERATURE N/A CHECK WEIGHING Every Batch 115 +/-5 grams FINISHED GOODS METAL DETECTION N/A ALLERGY INFORMATION: Does Eccles Cake Contain YES NO Milk / Milk Products √ Fish, Crustaceans & Shellfish NB: The recipe for Oliver Adams Eccles √ cakes does not include peanut, sesame Egg and Egg Products √ seeds, soya & soya derivates and celery. However this product is produced in a Wheat and Derivatives √ production environment where all of these Gluten √ ingredients are used in other products Corn, Maize and Derivatives √ made in the same environment. Hence, Oliver Adams can not guarantee the Eccles Soya and Soya Derivatives √ cake to be free from any of the 12 Yeast √ declarable allergens. Mustard √ Peanut √ Sesame Seeds √ Nuts / Seeds and derivatives √ Celery √ GM Labelling required √ SO 2 at levels above 10mg/Kg √ Doc: Eccles Cake Issued on: 18/02/14 Issued by: Technical Dept. Authorised: Oliver Adams Ltd FINISHED PRODUCT SPECIFICATION Product Name: Eccles Single (Midland) O/A Code: 9001 Spec Issue No: 3 Page 4 of 4 STORAGE: Ambient, away from humidity to avoid mould growth. (please store prior to packaging & pack away from any condition that would cause condensation to occur on its surface,) SHELF LIFE: Production Day plus 28 days Best Before: DD.MM.YY PACKAGING: None. DISTRIBUTION: 30 Single Eccles Cakes in white plastic trays Doc: Eccles Cake Issued on: 18/02/14 Issued by: Technical Dept. Authorised: .
Load more

Recommended publications
  • A Culinary Dictionary 1
    A Culinary Dictionary 1 AA CCUULLIINNAARRYY DDIICCTTIIOONNAARRYY Compiled by S. K. Dwivedi (February 02) All right reserved by S. K. Dwivedi A Culinary Dictionary 2 Al dente – An Italian cooking term, literally Deleted: ¶ ‘to the tooth’, which is used to describe food, particularly pasta, that is cooked until firm to the bite rather than soft. A Alfafa Sprouts – The fine, short sprouts of A alfafa seeds, with pale stalks and deep green Abalone – A large sea snail with a shallow, tips, used in salads and sandwiches. The earshaped shell. It lives close to the shoreline, sprouts have a nutty taste and a particular clinging to the underside of rocks, ledges with affinity for cheese. The alfafa (or lucerne) a broad fleshy foot. Found throughout the plant was first grown by Arabs as food for world, abalone at one time became so rare in their horses because its high protein and California that it was not allowed to be canned, calcium content helped develop strong dried or sent out of the state; the advent of animals. farm–raised abalone eased these restrictions. In the Channel Islands, when seasonal low tides Allemande, à l’ – A French term for food temporarily exposed the abalone’s rocky cooked in the German style: traditionally, haunts, the locals took part in a frenzied race to dishes containing smoked sausages or gather as many as possible before the waters garnished with sauerkraut and pork. It is also rolled back in, leading to a decline in abalone used to describe dishes served with allemande numbers. In Australia, divers harvest them in sauce, a white sauce made with veal or poultry southern waters.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Dessert Menu
    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Product Guide January - March 2018
    BAKO Select Madeira Cake Mix, Page 2 Product Guide January - March 2018 Create signature sweet treats Chocolate Covered Waffle New Renshaw Belgian Chocolate with our Fruit Fillings and Cake Bites, page 28 Modelling Paste, page 17 Mixes, page 15 VISIT OUR WEBSITE NOW! SIMPLY SCAN ME WITH YOUR SMARTPHONE TO GO DIRECTLY TO OUR WEBSITE. 01884 831920 • www.bakowestern.co.uk • [email protected] CONTENTS Ambient Products Pasta Products 28 Pork Pasties & Pies 44 CONTACTS AT Aerating Agents 7 Pastry Fats 21 Quiche 41 BAKO WESTERN Biscuit Crumb 15 Pastry Improvers & Additives 7 Sausage Rolls 44 Biscuit Mixes 13 Pastry Shells 28 Steak Pasties/Pies/Slices 44 General Manager Bread Fats 21 Pepper 28 Sweet Products 41 Dominic Holland Bread Improvers & Additives 7 Pickles 35 Vegetables 39 SALES Bread Mixes 9 Pizza Bases & Toppings 36 Vegetable Pasties/Pies/Slices Breadcrumbs 10 Potato Stable Agents 33 & Savouries 44 Sales Manager Bun Improvers & Additives 7 Pulses 32 Chris Wreford 07967 971124 Bun Mixes 10 Rice Products 28 Thaw & Serve Commercial Manager Butterfats 21 RTR Icings & Pastes 18 Breads 46 Janet Weeks 07702 806778 Cake Margarines 21 Salt 28 Buns, Biscuits & Cookies 46 Account Manager Cake Mixes 13 Sauces 35 Cakes & Gateaux 46 Sharon Micic 07718 404000 Cereals 15 Savoury Fillings 30 Cup Cakes & Muffins 46 Sales Representatives Cheesecake Mixes 15 Savoury Sprinkles 10 Doughnuts 46 Mark Curtis 07967 971123 Cherries 15 Scone Mixes Fresh Cream 47 Pat Lester 07912 731378 Chocolate 16 & Concentrates 30 Pastries 46 Francis Squire 07974 149054
    [Show full text]
  • Suitable List For
    Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 28 UPDATED: 11 September 2008 Vegetarians PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase.
    [Show full text]
  • Available Whilst You Dine with Two Courses Or More for £15.00 Please
    Served every Saturday from 12 noon until 5pm A LA CARTE SET MENU TO STAR T 2 COURSES..........£22.50 3 COURSES..........£27.50 STEAK TARTARE ....................................................................... £12.50 TO START DESSERT Hen’s egg, pickled mustard seeds, toasted sourdough GRANOLA WARM CHOCOLATE PUDDING SPLIT PEA & HAM SOUP ........................................................... £8.00 Strawberry compote, Greek yoghurt Milk ice cream LONDON OAK SMOKED SALMON ......................................... £11.50 BLACKBERRY BUCKWHEAT BIRCHER BOWL Shallots, capers, lemon & rye bread WARM RICE PUDDING Blackberries, cashews, cinnamon & vanilla Yorkshire rhubarb & ginger QUINOA BREAKFAST BOWL .................................................... £9.00 ENGLISH MUFFIN BUTTERMILK BLUEBERRY PANCAKES Avocado, poached egg, sauerkraut & mushrooms Poached egg, hollandaise sauce: smoked salmon, ham or leaf spinach Blueberry compote & vanilla cream MAIN COURSE CLASSIC CEASAR SALAD MALTED WAFFLES SOUTH PLACE CHOP HOUSE BURGER ................................. £15.50 Anchovies & parmesan Hot chocolate fudge, banana & toasted pecans Caramelised apple & cinnamon cream House relish, brioche roll & hand-cut chips WARM BURFORD BROWN SCOTCH EGG Dry cure bacon & Bermondsey cheese .......................................... +£2.00 Pickled walnut ketchup Add vanilla ice cream +£2.50 FILLET OF COD ........................................................................ £17.00 SMOKED SALMON BAGEL ICE CREAM SELECTION Colcannon, mussels and smoked bacon
    [Show full text]
  • TRAVELS in the MINISTRY in Canadian Yearly Meeting
    TRAVELS IN THE MINISTRY in Canadian Yearly Meeting JANUARY 10, 2004 - FEBRUARY 11, 2006 JOURNALS By Margaret Slavin CONTENTS Page Ontario Starting out 1 Yonge Street Monthly Meeting. 5 Simcoe-Muskoka Monthly Meeting at Orillia Worship Group 9 Guelph Worship Group 13 Kitchener Monthly Meeting 18 Lucknow Worship Group 22 Coldstream Monthly Meeting 28 YarmouthMonthlyMeeting 32 Pelham Executive Meeting 37 Peterborough Allowed Meeting 42 Wooler Monthly Meeting 49 Manitoba Winnipeg Worship Group (now: Allowed Meeting) 55 Alberta Edmonton Monthly Meeting 60 British Columbia Saanich Peninsula Monthly Meeting 67 Vancouver Monthly Meeting 73 Western Half-Yearly Meeting, etc. 79 Vernon Monthly Meeting, Argenta Monthly Meeting 84 Saskatchewan Regina Allowed Meeting 88 Quebec Montreal Monthly Meeting, Laurentian Worship Group 94 Saskatchewan Saskatoon Allowed Meeting 103 New Brunswick Canadian Yearly Meeting and unwinding in Fredericton 106 Hampton Worship Group 108 Fundy Friends Worship Group 113 Contents ii Nova Scotia Atlantic Friends and friends: Bedford, Dartmouth, Baie Verte, Scotsburn 118 Wolfville Monthly Meeting 124 New Brunswick Sackville Worship Group & New England / Atlantic Friends Gathering 129 Nova Scotia Halifax Friends Meeting & South Shore Worship Group 133 Ontario Thunder Bay Worship Group 141 British Columbia Visiting isolated Friends of South Kootenay Worship Group 146 Steveston, Coquitlam, North Burnaby Worship Groups 151 Visiting isolated Friends in Powell River (now a worship group) 157 North Island Worship Group CLVII Mid-Island Allowed Meeting 160 Alberta Calgary Monthly Meeting 163 Ontario Simcoe-Muskoka return visit Sr Grey Bruce Worship Group 169 Hamilton Monthly Meeting 174 Toronto Monthly Meeting 177 Thousand Islands Monthly Meeting 183 New Brunswick Fredericton Worship Group 187 Prince Edward Island P.E.I.
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]
  • Westlynn-Bakery-Product-List.Pdf
    Almond Biscotti Baked Goods 2.95 Sour Dough - Plain Baked Goods 4.50 Sunflower Flax Sour dough Baked Goods 5.50 Sour Dough - PlainRoll Baked Goods 0.99 Cherry Strudel Baked Goods 7.99 Apple Coffee Rings Baked Goods 5.50 12 Pack- Chocolate Dipped Shortbread Baked Goods 5.95 Wild Blueberry Coffee Rings Baked Goods 5.50 Dough Nut Baked Goods 0.99 Cranberry Coffee Rings Baked Goods 5.50 Potato Bread Baked Goods 3.99 Apple/Walnut Coffee Rings Baked Goods 5.50 Bakers Dozen-Mini Croissant Baked Goods 3.50 Coconut Coffee Rings Baked Goods 5.50 Easter Bunny Ears 12PK Baked Goods 4.95 Apple Danish Baked Goods 2.00 Bun- Cinnamon Tea Bun Baked Goods 0.60 Wild Blueberry Danish Baked Goods 2.00 6 Pack- Cinnamon Tea Buns Baked Goods 3.50 Raspberry Danish Baked Goods 2.00 3 Pack- Eccles Cake Baked Goods 3.99 Loaf - Banana Baked Goods 4.50 Ciabatta Roll Baked Goods 1.99 Loaf - Carrot Cake Baked Goods 4.95 Ciabatta bread Baked Goods 3.99 Loaf - Cranberry Baked Goods 4.95 Whole Wheat Sourdough Baked Goods 4.50 Tarts -Lemon Baked Goods 1.65 Chocolate dipped Biscotti Baked Goods 4.95 Baguette - Focaccia Baked Goods 2.99 Apple Turnover Baked Goods 1.80 Baguette - Tuscany Baked Goods 2.60 jalapeno turkish Large Baked Goods 5.99 Baguette - Butter Baked Goods 2.99 Turkish Bread Small Baked Goods 2.99 6 Pack - Cinnamon Raisin Bagel Baked Goods 4.50 CHALLAH Baked Goods 4.99 6 Pack - Pizza Bagel Baked Goods 5.50 Sweet Pie -Raspberry-Peach Crumble Baked Goods 6.99 6 Pack - Sesame Bagel Baked Goods 4.50 Rye Caraway seeds Baked Goods 4.85 6 Pack - Poppyseed Bagel Baked
    [Show full text]
  • BANQUETING MENU OPTIONS VEGETARIAN / VEGAN SELECTION (All Dishes Are Suitable for Vegan and Vegetarian Diets)
    BANQUETING MENU OPTIONS Please select 1 item from each course to be served to all guests with a vegan/vegetarian alternative MENU 1 @ £38.50 per person + VAT STARTERS Smoked haddock and cucumber timbale, tomato salsa, basil and caper dressing with crisp bruschetta Glazed melon trio on char-grilled pineapple with a burnt orange, pomegranate and mango coulis (v) Pulled ham hock and cream cheese terrine, rocket, potato and chive salad with piccalilli relish Roasted red pepper, tomato, mozzarella and grilled aubergine tower with a sun-dried tomato and chervil dressing (v) Baked salmon on a rosti pancake, Vermouth and dill sauce with shallots and sweet pea leafs Salmon and spring onion fish cake with mixed leaf salad and a Vermouth cream sauce MAIN COURSES Poached chicken fillet with a watercress, tomato and chive mousse served with sweet potato rosti Roasted loin of pork with barbeque bonbon, crisp crackling and a Calvados honey sauce with creamy chive mash Beef two ways – short crust steak and ale pie and a herb roasted sirloin of beef served with sweet ale pan jus and goose fat roasted potatoes Roasted chicken fillet with herbs, cream cheese and roasted peppers in a red wine and chervil sauce with crushed new chive potatoes Minted pulled lamb tower and crusted lamb rump served with redcurrant sauce and champ mash Pan fried red sea bream, cream tomato sauce, roasted Mediterranean vegetables and parsley new potatoes Braised lamb shank with honey and red wine sauce and creamy chive mash Roasted fillet of beef wrapped in cured bacon, asparagus
    [Show full text]
  • The Guardian Style Guide
    The Guardian style guide Introduction A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z Saying it in style "The most valuable of all talents is that of never using two words when one will do" Thomas Jefferson The Guardian style guide is edited by David Marsh and Nikki Marshall The word and pdf versions of the Guardian style guide are regularly updated so return often to www.guardian.co.uk/styleguide/ for the latest additions. Last updated: July 2004 Email: [email protected] TheGuardian style guide Neither pedantic nor wild … an introduction by Michael McNay The Guardian has always been a newspaper for writers, and so a newspaper for readers. All the other skills, copy editing, design, typography, illustration, photography, are there to enhance the writing and to make it more accessible, to make the paper a more desirable journal to read - though illustration and photography each has its separate justification as well. It should not be necessary to add that Guardian writers and subeditors should all be interested in the language, in its proper use and its development, and that regular trips to books as wide-ranging as Gower's The Complete Plain Words, Partridge's Usage and (Collins English Abusage, Orwell's brilliant short essay Politics and the English Dictionary- Language, Fowler's Modern English Usage, or Kingsley Amis's The Millennium Edition) King's English, are useful in sharpening professional tools as well as to which you should for entertainment.
    [Show full text]