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Sugar Plum Visions Newsletter Holiday 2011
Sugar Plum visi ns N o ew ery Holiday 2011 s fr Bak om Sugar Plum ...and visions of Sugar Plum dancedin their heads... This holiday, celebrate the season with Sugar Plum by allowing us to do all of the baking! Our festive treats are perfect for holiday parties! Call us today at 757.422.3913 to place your order! holiday menu Gingerbread Cookies: Made from scratch gingerbread cookies baked with molasses, ginger, and cinnamon. Available decorated or undecorated, you decide! Want to decorate your own gingerbread men at home but don’t have time to bake? We have cookie decorating kits available! L Sugar Cookies: Angels, mittens, orna- ments, oh-my! Our butter sugar cookies are L Tuxedo Cake: A holiday favorite and only L Holiday Rum Ball Cake: Two whole a year-round favorite, but during December available in December! A moist, chocolate- layers of rum-flavored yellow cake, iced we use our holiday cookie cutters and sprinkle chip pound cake iced with rich chocolate and with vanilla butter cream, and garnished them with colored sugars, or ice them. decorated for the holiday. with hand-made toasted coconut rum balls. Each rum ball garnishment is intricately iced with holiday wreaths, holly berry leaves, Yule Log: A Yuletide tradition with a twist. poinsettias, candy canes, snowmen and Yellow sponge cake filled with chocolate Christmas trees. butter cream and decorated to resemble a log. Faux mushrooms and holly berries adorn Stollen: Buttery, fruit and nut filled stollen the cake. This cake would be a gorgeous baked and packaged for all of your holiday centerpiece for your holiday parties! needs. -
A NEW DECADE We Get Your Products in Good Shape!
. EXPERIENCE & INNOVATION A NEW DECADE We get your products in good shape! MOULDING MACHINES FORMMASCHINEN CEREAL MOULDING MACHINES CEREALIENFORMER ROLLING MACHINES ABROLLMASCHINEN SPRINKLING SYSTEMS BESTREUSELUNGSMASCHINEN 2020 2 FON: +49 (451) 388 605 0 We get your products in good shape! FON: +49 (451) 388 605 0 3 “Das Leben ist wie ein Fahrrad - man muss sich vorwärts bewegen, um nicht das Gleichgewicht zu verlieren.” Albert Einstein Jörg Maskow (CEO) Credo Our striving for extraordinary standards is our Mit diesem Anspruch bieten wir unseren Kunden mission statement. We offer our customers nicht nur technische Bestleistungen, sondern brilliant technical performance as well as cost- auch höchste wirtschaftliche Effizienz. effective efficiency. Our customers‘ ideas, Von der ersten Kontaktaufnahme bis hin zum requirements and desires are the centre of our Service stehen Sie als Kunde mit Ihren Ideen, attention: from the first contact up to servicing. Bedürfnissen und Anforderungen im Mittelpunkt. At all points a qualified team of skilled experts Ein kompetentes Team von erfahrenen and engineers provide valuable security of your Fachleuten und Technikern gibt Ihnen in jeder investments. Phase Sicherheit bei Ihren Investitionen. You will benefit from over 70 years of experience! Profitieren auch Sie von unserer mehr als 70-jährigen Erfahrung! 4 FON: +49 (451) 388 605 0 PAGE CONTENTS INHALTSVERZEICHNIS | HISTORY / GESCHICHTE 6 | ABOUT US / ÜBER UNS 8 | CEREAL MOULDING MACHINES / CEREALIENFORMER 12 | MOULDING MACHINES / FORMMASCHINEN 18 | HOT FRUIT MOULDING 28 | EXTRUDER / EXTRUDER & STRANGFORMER 30 | ROLLING MACHINES / ABROLLMASCHINEN 34 | START-UP MACHINES 39 | TEST LAB / TEST-LABOR 41 | MISCELLANEOUS / MASCHINEN NACH KUNDENWUNSCH 42 | REPRESENTATIVES WORLDWIDE / VERTRETUNGEN WELTWEIT 44 | TECHNICAL DATA / TECHNISCHE DATEN 46 FON: +49 (451) 388 605 0 5 HISTORY OF K&S GESCHICHTE VON K&S 6 FON: +49 (451) 388 605 0 FON: +49 (451) 388 605 0 7 e, the company Krüger & Salecker Another area that has become increasingly Maschinenbau GmbH & Co. -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
HC-605/HC-605 ME HI-605/HI-605 ME Hoja De Características Folha
Hoja de Características Folha de Caracteristicas 07 Feature List Feuille de Caractéristiques Datenblatt HC-605/HC-605 ME HI-605/HI-605 ME Nuestra aportación a la protección del medio-ambiente: utilizamos papel reciclado. A nossa contribução para a protecção do ambiente: utilizamos papel reciclado. Our contribution to enviromental protection: we use recycled paper. Notre contribution à la protection de l’environnement : nous utilisons du papier recyclé. Unser Beitrag zum Umweltschutz: wir verwenden umweltfreundliches Papier. Cod.: 3172007/83172007/2BB01 Uso do Forno HC-605/HC-605 ME/HI-605/HI-605 ME (*) Funcionamento Manual do Forno 3 Decorrido o tempo programado, ouvir-se-á um 1 Control Panel sinal acústico e o forno deixará de aquecer. 2 Oven Seal 1 Rode o comando do temporizador para a HC605ME 1 3 Grill Element esquerda até à posição . 4 Coloque os comandos na posição para 4 Catalytic Side Wall desligar o forno. 2 Seleccione uma temperatura e uma função 5 Chrome Support with 11 de cozinhado. Anti-overturn Device 2 12 3 Coloque os comandos na posição para 3 6 Grid desligar o forno. 13 7 Tray with Easy-cleaning 4 Funcionamento Temporizado do Forno 14 Enamel 5 15 8 Hinge Permite cozinhar durante um tempo previa- 16 9 Door mente seleccionado. Para tal: 6 17 10 Smoke Outlet 1 Escolha a função e a temperatura de cozin- 7 11 Fixing to Unit hado. 12 Grill Screen 2 Rode o comando do temporizador no senti- 8 13 Light do dos ponteiros do relógio, até à posição 9 18 14 Back Wall Panel “120” minutos e depois rode-o no sentido 10 15 Turnspit Hook inverso para seleccionar o tempo de cozin- 16 Spit hado pretendido. -
New Recipe Book (25 April
Carol’s Recipes CAROL’S RECIPES ........................................................................................................................................................... 1 DRINKS .............................................................................................................................................................................. 12 Apple martini ............................................................................................................................................................................ 12 Apple Tini .................................................................................................................................................................................. 12 Banana Smash .......................................................................................................................................................................... 12 Captain Cook Holiday Punch Recipe – Donna and Russ Smith .................................................................................................. 13 French 75 .................................................................................................................................................................................. 13 Hot Buttered Rum Cocktail ....................................................................................................................................................... 13 Hot Buttered Rum recipe ......................................................................................................................................................... -
Vegetarianism’ Is a Case for Returning to Our Essence As Beings Created in the Image and Likeness of God
“This important pamphlet helps us advance the supreme Jewish goals of tikkun olam (healing and improving our world) and kiddush haShem (sanctifying the Divine Name).” —RABBI DAVID ROSEN, FORMER CHIEF RABBI OF IRELAND “The authors have powerfully united scientific and spiritual perspectives on why we—as Jews, as human beings, and as members of the global commons—should ‘go vegetarian.’” —RABBI FRED SCHERLINDER DOBB, COALITION ON THE ENVIRONMENT AND JEWISH LIFE A CASE FOR ‘“A Case for Jewish Vegetarianism’ is a case for returning to our essence as beings created in the image and likeness of God. It is a guide to be ... read and a guideline to be followed.” —RABBI RAMI M. SHAPIRO, SIMPLY JEWISH AND ONE RIVER FOUNDATION EWISH “Judaism … inspires and compels us to think before we eat. ‘A Case for J Jewish Vegetarianism’ provides many powerful reasons for us to be even VEGETARIANISM more compassionate through the foods we choose to consume.” —RABBI JONATHAN K. CRANE, HARVARD HILLEL “The case for Jewish vegetarianism is increasingly compelling, for ethical, environmental and health reasons--this provocative and important booklet makes that case lucidly from all three perspectives.” —RABBI BARRY SCHWARTZ, CENTRAL CONFERENCE OF AMERICAN RABBIS TASK FORCE ON KASHRUT FOR ANIMALS, FOR YOURSELF, AND FOR THE ENVIRONMENT People for the Ethical Treatment of Animals • GoVeg.com VEG314 1/05 RABBINIC STATEMENTS OF SUPPORT INTRODUCTION The Variety of Jewish Arguments for Vegetarianism “In contemporary society, more than ever before, vegetarianism should be an imperative Vegetarianism is becoming more and more popular in North for Jews who seek to live in accordance with Judaism’s most sublime teachings. -
Pandan Swiss Roll with Buttercream
Pandan Swiss Roll with Buttercream SERVES 4-6 PREP TIME 1 HR 30 MINS INGREDIENTS METHOD 4 locally farmed eggs 1. Line a baking tray (11 inches by 14 inches) with baking paper and set aside. 50g corn oil 2. Cut and blend pandan leaves with 150ml of water into a fine paste, Strain and extract 70ml coconut cream pandan juice with a nut milk bag. Set aside 50ml of pandan juice. 150ml water 3. Separate the yolks and whites from 4 eggs. Set them each in a mixing bowl. 20 pandan leaves 4. Whisk corn oil, coconut cream, 20g caster 100g caster sugar sugar and salt together until well combined. Add pandan juice and mix well. ⅛ tsp salt 5. Sift in cake flour and whisk until well mixed, followed by egg yolks. Whisk until well 120g cake flour combined and set aside. 6. Whisk egg white until foamy and slowly Butter cream: whisk in 80g of caster sugar. Whisk until stiff peaks form. 160g unsalted butter 7. Fold ⅓ of the egg white into the pandan 1 tbsp icing sugar batter. Do the same with the other ⅓ portion. For the final ⅓ portion, transfer mixture to A pinch of salt incorporate with the meringue and fold until well combined. Do not overfold. 8. Spread the batter out evenly onto the lined baking tray. Knock the tray to get rid of any air bubbles. 9. Bake in a preheated oven at 150°C for 10 minutes. Then bake for another 10 minutes at 180°C. 10. Once the cake is out of the oven, give it a knock to prevent shrinkage. -
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. -
Report: Twitter Besieged by Anti-Semitic Hate
SPECIAL SECTION | 12 COMMUNITY | 14 FAMILY MATTERS CASABLANCA Great summer reads for CHRONICLE children of all ages. Plus: how A Valley woman writes about to talk to kids about illness her mission trip to Morocco MAY 18, 2018 | SIVAN 4, 5778 | VOLUME 70, NUMBER 34 $1.50 Report: Twitter Foundation honors supporters besieged by JEFF KRONENFELD | STAFF WRITER eorge Gershwin’s “Rhapsody Gin Blue” played in the back- anti-Semitic hate ground as around 200 attend- JEFF KRONENFELD | STAFF WRITER ees mingled and noshed in the social hall on the Ina Levine he social media platform Twitter allowed 4.2 million anti- Jewish Community Campus last TSemitic messages to be spread over a 12-month period ending Wednesday. They were there for on Jan. 28, 2018. the Legacy Celebration, orga- This is one of the findings of the Anti-Defamation League’s nized by the Jewish Community recently released report, “Quantifying Hate: A Year of Anti- Foundation of Greater Phoenix, Semitism on Twitter.” The report linked the tweets to approxi- to honor the 2018 signers of the mately 3 million Twitter user accounts. Endowment Book of Life and “We hope this report will create a renewed sense of urgency celebrate the success of the local among all social media providers that this problem is not going Life & Legacy program. away and that they need to find innovative new ways to tamp The event’s keynote address down the spread of hatred online,” said Jonathan A. Greenblatt, The Life & Legacy community partners accept their $5,000 incentive grant checks ADL CEO, in a statement. -
Shavuot: Cheesecake Vs Blintzes
Kehila is brought to you by: | Monthly June 2014 Shavuot: Cheesecake vs Blintzes In this Issue A Rabbi’s Word (by Rabbi Holocaust Remembrance ULPS Bienniel Door project 3 Paul Arberman) 7 Kehila Quiz 11 Mosaic Chairman’s Yom HaShoah at Wembley Letters to the Editor 4 message (by Harry Grant) 8 12 Friends of the Earth Mosaic Lunch Club and Mosaic Events 5 Middle East 9 Food for Fun 14 Get in Touch! Mosaic at the EUPJ Mosaic Moments (from What’s On 6 conference in Dresden 10 Seder thru Lag B’Omer) 16 . Notable events HEMS CONDOLENCES TO: Mosaic Reform Paulette Sachon on the death of her CONDOLENCES TO: mother, Rita Shaffer The family of Des Rayner A Rabbi’s The family of Rosalind Avadis HAPPY BIRTHDAY WISHES FOR MAY AND JUNE TO: Lew Leaderman on the death of his wife, Stella Harrison Rutstein (7) The family of Esther Silverman Connor Buchalter (11) Bill Fishman on the death of his Lily Rafalin (13) Word brother, Albert Kezia Rosenberg (15) Maureen Daniels on the death of her Each month, one of the Mosaic community rabbis will provide Erez Goldenberg (16) Welcome husband, Philip. Also to their sons – to this first edition of the Kehila- a message for us. We start-off with some words from Rabbi Amanda Kersen (50) Andrew and Jonathan Monthly Newsletter, the slightly Irene Berkovitch (75) smaller, but equally pretty sister Paul Arberman of Hatch End Masorti Synagogue Harold Curry (93) MAZEL TOV TO: of the Kehila Magazine, which Gerry Amias on the birth of his grandson, you received just before Pesach. -
Honey Cake: Then and Now Sunday, September 13, 2020
Honey Cake: Then and Now Sunday, September 13, 2020 1 pm via Zoom Share your recipe and/or find a new recipe to try Meet (at least) one new person and learn something about them or their tradition(s) Enjoy each other’s company and have fun! Start a living breathing recipe “share” that will be available to the whole congregation Introductions! Please tell us your name and one of the following: Your favorite Jewish holiday or Your favorite Jewish food or Your favorite Jewish ingredient Brief History of Honey Cake Jo-Anne Berelowitz Recipe sharing Memories, Traditions, & Stories If We Have Extra Time……… some thought-provoking conversation starters (!); ideas for next class HISTORY OF HONEY CAKE: Gil Marks in his magisterial Encyclopedia of Jewish Food notes that the origin of honey cakes probably dates to the early eleventh century when Italians began making cakes from bread crumbs and honey. These cakes were dense, generally shaped as bread loaves, and baked directly on the floor of an oven. Italian Jews disseminated these rudimentary honey cakes throughout medieval Europe. The current form of honey cake evolved over centuries, assuming its closest relation to our present concept in the late nineteenth century. Its evolution is part of the agricultural history and eating habits of Europe in which wheat emerged as the dominant grain. By the end of the seventeenth century bakers began to update the doorstopper density of honey cakes by adding eggs and oil and substituting wheat flour for bread crumbs. The result was lighter, more tender loaves. The introduction of alkaline chemical leavenings in the eighteenth century led to even lighter lekach or honey cakes. -
Port, Sherry, Sp~R~T5, Vermouth Ete Wines and Coolers Cakes, Buns and Pastr~Es Miscellaneous Pasta, Rice and Gra~Ns Preserves An
51241 ADULT DIETARY SURVEY BRAND CODE LIST Round 4: July 1987 Page Brands for Food Group Alcohol~c dr~nks Bl07 Beer. lager and c~der B 116 Port, sherry, sp~r~t5, vermouth ete B 113 Wines and coolers B94 Beverages B15 B~Bcuits B8 Bread and rolls B12 Breakfast cereals B29 cakes, buns and pastr~es B39 Cheese B46 Cheese d~shes B86 Confect~onery B46 Egg d~shes B47 Fat.s B61 F~sh and f~sh products B76 Fru~t B32 Meat and neat products B34 Milk and cream B126 Miscellaneous B79 Nuts Bl o.m brands B4 Pasta, rice and gra~ns B83 Preserves and sweet sauces B31 Pudd,ngs and fru~t p~es B120 Sauces. p~ckles and savoury spreads B98 Soft dr~nks. fru~t and vegetable Ju~ces B125 Soups B81 Sugars and artif~c~al sweeteners B65 vegetables B 106 Water B42 Yoghurt and ~ce cream 1 The follow~ng ~tems do not have brand names and should be coded 9999 ~n the 'brand cod~ng column' ~. Items wh~ch are sold loose, not pre-packed. Fresh pasta, sold loose unwrapped bread and rolls; unbranded bread and rolls Fresh cakes, buns and pastr~es, NOT pre-packed Fresh fru~t p1es and pudd1ngs, NOT pre-packed Cheese, NOT pre-packed Fresh egg dishes, and fresh cheese d1shes (ie not frozen), NOT pre-packed; includes fresh ~tems purchased from del~catessen counter Fresh meat and meat products, NOT pre-packed; ~ncludes fresh items purchased from del~catessen counter Fresh f1sh and f~sh products, NOT pre-packed Fish cakes, f1sh fingers and frozen fish SOLD LOOSE Nuts, sold loose, NOT pre-packed 1~.