Product Catalog
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Flavors & Options
FLAVORS & OPTIONS LET THEM EAT CAKE All Let Them Eat Cake cakes are two layers decorated with simple buttercream piping along the top and bottom edges of the cake. A simple message can be piped on top of the cake in one color of your choice at no additional charge. SIZES & PRICING 6-inch Round 10-inch Round $32 (6-8 slices) $60 (14-20 slices) 9-inch Round 9x13 Rectangle $47 ( 10-14 slices) $77 (22-30 slices ) FLAVORS & TOPPINGS Cake Flavors Buttercream Flavors Vanilla Chocolate Vanilla (white or colored) Red Velvet Hazelnut Chocolate Lemon Banana Cream Cheese Carrot Mocha Lemon Filling Flavors Orange Vanilla (white or colored) Chocolate Buttercream Toppings Cream Cheese Rainbow Sprinkles / Free Mocha Buttercream Clear Sanding Sugar / Free Lemon Buttercream Cocao Nibs / $4 Orange Buttercream Toffee / $4 Coconut Buttercream Coconut / $4 Dulce de Leche Caramel Chopped Walnuts / $4 Raspberry Jam Apricot Jam ORDERING Please call to order 212.675.4996 All cake orders must be placed by 5pm two days before they are needed. Delivery on orders over $24 is available to parts of Manhattan & Brooklyn for a fee. FLAVORS & OPTIONS CUPCAKES Our cupcakes are available in two sizes and a wide range of cake and buttercream flavors that may be mixed and matched. Sprinkles are free—just ask! SIZES & PRICING Regular Size Miniature Size Choose between our ‘spiky’ signature Choose between round tip buttercream style or a swirl. (‘Hershey’s kiss’ shape) or star tip. $3.25 each $1.75 each minimum order of 12 for any minimum order of 24 specialty cake flavors FLAVORS & TOPPINGS Standard Cake Flavors Buttercream Flavors Vanilla Vanilla (white or colored, Chocolate minimum 6 cupcakes per color) Red Velvet Chocolate Cream Cheese Specialty Cake Flavors Mocha Lemon Lemon Hazelnut Orange Banana Carrot Toppings Rainbow Sprinkles / Free Clear Sanding Sugar / Free Cocao Nibs / +$.25 per pc Toffee / +$.25 per pc Coconut / +$.25 per pc Chopped Walnuts / +$.25 per pc ORDERING Please call to order 212.675.4996 All cupcake orders must be placed by 5pm two days before they are needed. -
Premium Ingredients for Exceptional Chocolate Drinks and Desserts
Premium ingredients for exceptional chocolate drinks and desserts 1 With over 150 years of experience crafting premium chocolate from bean to bar in Northern California, Ghirardelli® Chocolate is trusted by chefs and consumers to deliver quality and flavor. A full line of sauces, powders and chocolate, combined with 93% national brand awareness*, makes Ghirardelli the perfect choice for creating exceptional desserts, coffee drinks, milkshakes, smoothies and hot cocoa. A reputation for rich, intense flavors means consumers overwhelmingly prefer to order Ghirardelli branded products in restaurants and cafés across numerous categories. Make products your customers will crave by using Ghirardelli ingredients. Qualifying products may proudly bear the Ghirardelli name with our “Made With Ghirardelli” program. Source: Relevation Research, January 2011 *Ipsos Chocolate Consumer Monitor, 1001 Consumers, January 2010 Sauces An incredibly versatile product, Ghirardelli sauces add rich and intense flavors when used as an ingredient or topping. With a wide range of package sizes and flavors they are perfect for: • Coffee Drinks • Milkshakes • Ice Cream/Yogurt Toppings • Cocktails • Dessert Toppings An industry standard for specialty coffee, Ghirardelli’s sauces are preferred over competitor brands when tasted in a mocha. A higher cocoa content vs. competitor products, and the addition of Ghirardelli chocolate liquor, makes Ghirardelli’s chocolate sauce thicker with a richer, true chocolate flavor. It’s the perfect topping for desserts or beverages as well as the ideal product for decorating glassware and plates. Available sizes: Large pump bottles, squeeze bottles. Flavors include: Black Label Chocolate, Sweet Ground Chocolate, Caramel and White Chocolate. 3 Sweet Ground Chocolate For over 150 years consumers and chefs have used Ghirardelli Sweet Ground Chocolate to create decadent hot cocoa, coffee drinks and baked goods. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
VISITORS: to Those Visiting with Us Today, We Extend a Warm Welcome
June 18, 2017 Youth News Sunday Worship: 8:30&10:45am Trek, June 24th - July 1st – There are still a few spots remaining for Trek. The $100 deposit to insure your spot is due ASAP. I can only Bible Class: 9:45 am take a certain amount of students on this trip, so it will be on a first-come, first-serve basis. We are having a meeting in the youth room this Sunday Evening: 5:00 pm Sunday, June 18th, immediately following second service. Wednesday Class: 7:00 pm Tuesday Ladies: 10:00 am T.N.T., June 20th - After VBS on Tuesday, June 20th, we will have a movie night in the youth room. Snacks and drinks will be provided. Phone Number 817-295-2233 Mission Burleson, June 23rd - Next Friday, we will meet at church building at 9:30 a.m. to head off for our service projects. We will be back passion for God, connection to the body, heart for service. A Publication of the Church of Christ by 2:30 p.m. for pick-up. Bring money for lunch! 1150 NW John Jones Dr., Burleson, TX 76028 E-mail:[email protected] - Homepage: www.burlesoncoc.com Junior High Mystery Trip—June 25th-28th. Cost is $100. Sign up in Junior High room. *Services are streamed live and this sometimes includes camera Guest wifi: bcoc2012 | E-Giving: Text “BCOC” to 77977 | www.burlesoncoc.com angles with the audience in view. Jim Lampley -817-913-5089 [email protected] Hutt Hutson-214-435-4091 [email protected] WELCOME VISITORS: To those visiting with us today, we extend a warm welcome. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
United States Patent (19) 11 4,224,354 Szegvari (45) "Sep
United States Patent (19) 11 4,224,354 Szegvari (45) "Sep. 23, 1980 54) METHOD FOR MAKING CHOCOLATE AND 56) References Cited CHO.COLATE FLAVORED MATER ALS U.S. PATENT DOCUMENTS (75) Inventor: Andrew Szegvari, Akron, Ohio 3,149,789 9/1964 Szegvari................................. 24/27 3,204,880 9/1965 Haller ..............., a 241/29 3,395,020 7/1968 Chozianin et al. ........ ... 426/237 73) Assignee: Union Process International, Inc., 3,506,461 4/1970 Noschinski et al. ................... 99/483 Akron, Ohio 3,628,965 12/1971 Nijkerk .............. ... 426/518 X 3,998,938 12/1976 Szegvari............................ 241A29 X Notice: The portion of the term of this patent Primary Examiner-David M. Naff subsequent to Dec. 21, 1993, has been Attorney, Agent, or Firm-Reed, Smith, Shaw & disclaimed. McClay (21) Appl. No.: 944,740 (57) ABSTRACT A method is provided for making chocolate and choco 22 Filed: Sep. 22, 1978 late flavored materials. A pump means repeatedly circu lates a liquid continuum containing chocolate solids through conducting means to comminuting means Related U.S. Application Data formed of a bed of agitated grinding elements where the (63) Continuation of Ser. No. 751,913, Dec. 17, 1976, aban doned, which is a continuation-in-part of Ser. No. solids are comminuted, and through conducting means 468,270, May 10, 1974, Pat. No. 3,998,938, which is a back to the pump means at a rate of at least about 30 and continuation-in-part of Ser. No. 387,354, Aug. 10, 1973, preferably between 50 and 500 volumes of liquid contin abandoned, which is a continuation-in-part of Ser. -
Spooktacular Halloween Treats Ecookbook Imperial 2015.Pdf
2015 Edition 1 2 3 Spooktacular 4 5 6 7 HALLOWEEN 8 9 10 11 TREATS 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 1 3 Vampire Mist 2 4 Chocolate Spider Whoopie Pies 3 5 Homemade Snickers® Bars 4 6 Graveyard Chocolate Cheesecake Dip 5 7 Caramallows 6 8 Halloween Sugar Cookies 7 9 Candy Sugar Skulls 8 10 Turtle Caramel Apples 9 ® 12 Almond Joy Layer Cake 10 Worm Dirt Pudding Parfaits 13 11 Monster Cookie Bars 14 12 Candy Corn Fudge 15 13 16 Wicked Good Witch Hats 14 17 Caramel Honeycrisp Apple Bars 15 18 Meringue Ghosts 16 20 Strawberry Popcorn 17 21 Cookie Mice 18 22 Halloween Marshmallow Brownies 23 Spooky S’mores Bars 19 24 Pumpkin Pretzels 20 25 Ghost Pound Cake Sandwiches 21 26 Not So Spooky Spider Cookies 22 Trick or TREAT? 23 24 25 (Why is this even a question?) 26 27 Spooktacular Halloween Treats – 2015 Edition | ImperialSugar.com | Copyright 2015 Imperial Sugar Company 1 2 Vampire Mist Cocktail or Mocktail 3 ! rine 4 vampire’s favorite fruit? neck-ta at is a A This creepy showstopping libation creates a Wh 5 fog with dry ice. Colored sugar on the glass rim 6 gives an extra spooky touch. Prep time 0:10 Yield 4 servings 7 8 Ingredients 9 6 oz vanilla vodka 8 oz ginger beer 10 6 oz cranberry juice 11 4 oz pomegranate juice Food grade dry ice 12 13 Directions 14 1. Mix all ingredients (except for dry 15 ice) in a pitcher. -
United States Patent Office Patented Jan
3,784,713 United States Patent Office Patented Jan. 8, 1974 1. 2 3,784,713 cocoa and fats other than cacao fat are intended by the . MOISTURE BARRIER COATING COMPOSITION generic term. In these latter compositions the caco fat Frank P. Colten, Dover, Del, and Morton Kaplan, Battle is replaced entirely or in part by one or a mixture of two or Creek, Mich, assignors to General Foods Corporation, more vegetable food oils or fats other than caco fat, which White Plains, N.Y. may be hardened or hydrogenated. Such coatings are em No Drawing. Filed Jan. 4, 1971, Ser. No. 103,863 ployed primarily to obtain variations in the melting point Int, C. A23g 1/00, 3/00 and simulate melting properties of chocolate. U.S. C. 426-171 6 Claims The chocolate and chocolate flavored compositions as described above may contain additives as spice, ground ABSTRACT OF THE DISCLOSURE O vanilla beans, any natural food flavoring oil, oleoresin or A chocolate coating with improved moisture barrier extract, vanillin, ethyl vanillin, or other artificial food properties is obtained by the incorporation of a minor flavoring, butter, milk fat, dried malted cereal extract, amount of an alkali or alkaline earth metal derivative of ground coffee, ground or whole nut meats, salt, and vis isolated soy protein into the composition. cosity modifiers such as lecithin. 5 While packaging films are available which afford various degrees of moisture retention, severe limitations are noted BACKGROUND OF THE INVENTION where small candies and bakery products are concerned. This invention relates to solid chocolate materials and Edible films are also marketed for the protection of meat chocolate coated products. -
Physical Activity for Chocolate Milk and Mixture Problems Chemistry
Physical activity for Chocolate Milk and Mixture Problems Chemistry experiments and algebra problems sometimes ask students to create percent mixtures or to change a mixture into a stronger or weaker solution by adding more of an ingredient. Students often have difficulty isolating the key concepts involved in this sort of problem. This investigation introduces the notion of changing percent mixtures through a fun class day that ends with a yummy treat. You will need: • 1 gallon of low fat milk for each class + 1 quart of lactose-free milk (or check with your class for requirements and allergies) • 1 can of Hershey’ s chocolate syrup • small paper cups • at least two glass measuring cups or pitchers Set up a table in the back of your room. (For fun make it a different place then where you usually work) and invite your students to bring chairs or stand and surround your table. Activity begins: What percent chocolate do you like your chocolate milk? Show students your thick chocolate syrup in a glass measuring cup and your milk in a larger measuring cup. Encourage a discussion about the approximate percent of chocolate in their chocolate milk that they imagine that they prefer. Then suggest that we try to make a sample of one of their percent suggestions. A 50% chocolate milk solution is a great place to start. Hopefully someone in your class will have suggested it. Ask how you should create a 50% chocolate milk solution. Students are generally pretty good at encouraging you to use the same amounts of chocolate syrup and milk to get a 50% chocolate mixture. -
Okay Hrishi: So, I Get a Call Yesterday from Samin and She Says “I'm Inscribing These Books A
Home Cooking Episode 14 Samin: Okay Hrishi: So, I get a call yesterday from Samin and she says “I’m inscribing these books and someone has asked me for a short joke.” So you called me- Samim: Yeah, I was kind of surprised because there was like a lot of silence on the other end of the line, I was like “come on, come on,” and then you really delivered. Cause you were like, “why did the cookie”..what was it? Hrishi: Why did the cookie write an IOU? Samin: Oh, why did the cookie write an IOU? Hrishi: Why? Samin: Because he was short on dough. Hrishi: Nooo! Samin: What? Hrishi: That’s not the punchline. Because he was shortbread. Samin: Oh, cause he was shortbread. Hrishi: Oh my god. Cause you needed a short joke, and it’s shortbread. All my talents wasted. Samin: I'm Samin Nosrat. Hrishi: And I'm Hrishikesh Hirway. Samin: And we're Home Cooking. Hrishi: And today is episode 14, of our four-part series. The theme of the episode is cookies and the it's the final part of our four-part series. Samin: I’m so sad. I kind of can’t actually fully process that our show is ending. Hrishi: Are you really sad though? Samin: I think obviously people know that it’s a shtick that I hate you. Hrishi: I’m totally reediting that to make you say: Samin: “Obviously, people know that I hate you.” No, I am incredibly heartbroken. You know, the pandemic’s not over. -
United States Patent Office Patented An
3,119,693 United States Patent Office Patented an. 28, 1964 2 milk depend more or less upon an increase in the viscosity 3,519,693 of the product through additions of such substances as METHOD FOR PRESPARNG A DUTCHED) starch (0.75-1.0%), milk solids, non-fat (5%), gelatin COCOA POWDER (0.25-0.35%), sodium alginate (0.25) or carragheenin. Frank P. Codena, Newton, and Agnes J. La Voix, Wey It has been calculated in the past that with average cocoa mouth, Mass, assignors to General Foods Corporation, particles 20 microns in size a viscosity of 35 cps. is neces White Paisas, N.Y., a corporation of Delaware sary to prevent sedimentation for 19.5 hours. The ad No Drawing. Fied Aug. 9, 1961, Ser. No. 130,247 dition of starch and non-fat milk solids in the form of con 5 Cains. (C. 99-26) densed skim milk has been used in the past to a consider The present application relates to a new and improved O able extent, Where starch is used, a high heat treatment method of producing a cocoa powder suitable for use in (e.g., 190 F.) was necessary to get the full effect. chocolate drinks and other beverages where it is desired While high viscosity gives the chocolate milk product that the drink be free of sedimentation and suspended a rich appearance, it causes a filmy aftertaste in the cocoa particle specks when a cocoa product is added to the mouth, satisfies the appetite more readily, and tends to drink. 5 limit consumption. -
Candy Cane Cookies Story I Can't Believe I'm Sharing This Recipe!
Entry 1: Candy Cane Cookies Story I can't believe I'm sharing this recipe! I have guarded it for over 20 years now- ever since my mother handed the reins to me because she was too old to make them. My mother ate these cookies with us last Christmas when she was 93 and she passed a month later. My mother was not a baker by any means. She was a career woman with a very limited repertoire of recipes. She had one pie she was pretty good at and these cookies. That was it. So, the importance of these cookies to my brothers and I was immeasurable! We waited all year for her to make them. I am also a career woman and I know the meaning of a job deadline. But, in the 1990's when the cookies first became my responsibility, I learned the meaning of pressure. My brothers start reminding me about them around September. Then, they start badgering me for an early release around October. I hold out until November, and then I start mass producing them. Typically, I make at least 6 double batches. I freeze them without the frosting. Then, at the beginning of December, I designate an entire day for frosting them. From that point on, I am expected to serve them on demand and I do mean demand! I accept the pressure and the awesome responsibility because I love the fun of the whole thing. I tease my brothers by pretending I'm not going to make them. Then I pretend I'm out of them when they beg for them.