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• THE MACARONI ,I " ! JOURNAL ) \ I I ,i .~! ! I Volume XVI I I i Number 10 February 15, 1935 :1 , Do JUstice' To Quality • 'Vise is the general who orders 3n imlllediate retreat whell he discovers that he has erred in his battlc plans. Equally wise is the Macaroni l\'lal111facturcr \\'ho orders the' immediate discontinuance of practices that arc found to he ruinous. In the making of a food 110 greater or costlier error can be made tli;m to sacrifice a brand's or a product's reJiutation through the usc 'of low-grade, inferior ingr~ dicnts . \. Firms' that have entered the "Battle of Low Grades," • 11\\,iIlingly or otherwise, will find , it liD disgrace to order an immediate ,retreat to the safer ground of Quality Products, ' " '. TO TIlE INTERESTS OF MANUFACTURERS OF MACARONI .' ------------------~.. THE MACARONI CODE AUTHORITY Operatln&; Under The NRA Code of Pair Competition For The Macaroni Industry Approved January 29, 1934. Effective February 8, 1934 MEMBERS AND OFPICERS FIRST MACARONI CODE AUTHORITY Term-July t, 19J4-]une 30, 1935 OLENN O. HOSKINS. Chillmin SlO N. Mlchl'llI Av. ChlulO, III. JOItN V. CANEP"--__ _ JIO W. (lund St.. ChlulO, Ill. a , OUERISSI ____ ._ .•.•...... _. ___. _ _ .. __ Lfb... o n, I'• . WN. CULMAN_ U ·n Vunon Dlyd., Lon. hllnd Cllr. N. Y. IIENRY MUELLER..-II0 nlldwln St. J"uy Chr. N. J. M. n,NATTEI U N. Sia Fd,o SI. 81n JOII, CII. LEON O. TUJ#oClIE--. _ 100\ Fulton 51. NfW Orlnn., La. ALPIIONSO 0101"__ __71 1'.... ..... y. Rochultt, N. Y. LOUlS S, VAONINO ____ 1227 5 •. Loui. Av. 51. LOlli. ADMINISTRATION M&MDER WILLAM II. CALHOUN_Chlc"o, III. Tum_Much I 10 S,pl .•, 1914 Regional Industrial Adjustment Agencies RRaION NO. I_BOSTON, liAS!. REOIOK NO. S-DUFFALO, N. Y. HEGION NO. G_DAUAS, T EX. O. L, Marti, RIlloud Ch,lnnlo, JP1 ClHIImuclal IL, UOIIOO, ...... E'sfi Yc'li:~~;;h!~• .~'~~o;:,~,C~~lr~:n, FI;:I~ Sih,~n.~~. ~!fr!~~a}I~~l l lmln , Uti"''' C. Orllber, Rt,lonal SICII"t)', Lton lld JI . Leont. RI.lonal StCflllt)', II C,_ II., DOilon, ...... La'''tnu L. LomonlC O, RIllonal Sunll'r. ZIO COlin n, OlllhJo, N. Y. 1000 Ihll 11., Uan ... T ... A,"ac, "mlben A,tIlCF Mtnlbt,. A,IIIC), )hmblll O. La MlrclhiChahma ... DOllon, N .... ~p~o~~I~II~~e'i!o~~:~~~:nN~~IIO, N. Y. Franlr S. Bonno. Chal.man, UIII .., Tu. ~1I.::..lI 'I;:o¥ld~~~;t~l.tf(• .,.... i01ltPh C. Wtl.,null!. Roch"ltl, N. Y. all), Jd. HUlIoIl. MrAlutrr, 0.11. ii. , .• ~II". BOiloa, MI ... Sam J. LlIcb, 1101111011 . Tn. O. D. Del )(011" I'ro¥ldcnu, R. I. J N Y. il'unk L. Lombl,do. Uuumonl, Tn. ~!~~to J!r::~n:,u~:Ir~\o~ ~ N. T. Mil". Fort Wonh, Til. RECION NO. 6-CIIICAOO. IL' .. REO ION NO.2-NEW YORK, N. Y. REGION NO. IG-LOS ANORLI!S. CAUiI'. 'r;:"p:;II~!r~,·tr~~I;::IN~h;~rm ..., R' .. ~:i g~oo:; ~tl'~Ot~I~I~hCI;;~:~~, 1:1. S. Nun.laIO. RI.lonll Chll.man. F,. .. k TuliunlJ, Rtllonll Sec,II.. " 1122 t: " ~ I"'1 ~ ,. •.. I ~,· . '"~'''' ' '' f~1 01:o8.flh4·in:I!I~~n~I.!·~~:eN. Y. 451 N. Raclnl I¥., ChLCI,O, Ill. I'. J. 51110. R ••lonl. S.n.u'r. L. Shumln Aldrich. DtPIII)' Cod , EUCUlly •• G003 Loni: II•• La. An.oltt. C.I. Aalllc, J(tmb-ull 310 S. W.1l1 II., ChltllO, Ili. A,mer lItft1b'fI A.tllc)' ),f,mblrl t::~.L;.!r::'I~t~h'4';:~'N~t~.I,n, N. Y. IlIrrr Lanl, Ch,l,mln, Lol A.. "ln, Cal. R. B. Brown, Chalrm.n, ChltllO, III. S. NlInd.IO, Lo. Anltlll, CII. V· t CoUIUO, N.w Yor.'yN. Y. A. irvin. OUII, C"'UlO, Ill. P: o~::~; nj:J~~l~'N~ limn, COlin. SUYI W"llonl. Chlcafo, lit. ~: r.::~:!0i.~ ~0:1 ~:'~0~:1. Cal r·&crL,YrI~~~ ~~ twft';,I~::!: tt.11~: · E. U. Rocco. San UloiO. Cal. R£OION NO. J-PUILADRLPIIIA, PA. RECION NO. II-SAK FRANCISCO. CAL. RE010N NO. '-ST. LOUIS. MO . M. Dr Mauri. RIIlonlL ChaJrm.a. P~~r, ROI't'~~cb:~:np~I1~J~~.3:! ~.~ Irm l'" Jottl'h Flltchl Rellon al Chairman, SI N. San 1'11110 II• • Sin JOII, Cal. IUO Kln" h{f.hW I~ bl_d.. SI. Loul •• Mo. A. 110.111((1. Mo,lonll S.IICUlr. DURING Ihe pasl six months we've whal you need In Ihe way of I'ackag. Jon~ It;11~:!ltl~. , R~~lr,ndatllpt'~:"~:~)', LOI~I:7 SSt.V t~~ l~oiv .• tl~onL~u~:,eru!~'" 2n, il'ollom IL. SU 1'110(10, Cal. develol'ed some new and highly iog, to help you increase your sales A'lIIc, "tmbtn "Iultr Mnabnl Altllt)' Mflllbn. andprofils. It deesn'l mailer whelher 10l.ph Fruehl, Chalrmln, SI. LOll' •• Mo. successful ideas in macaroni and ~~~Ut~;I:.'I~~:~~":'I:nldtiphla, Fl. ~. J1:.,.':.~~riS.~h~:::,~y~,:,.'C!t" •• CII. you're aamall concern with one press, Get ideal, lIuqqestions, 1.I0t:J W. S.lnnn. Omlh .. Ncb. noodle packaging. Many leadmg ~~W~\t,~tt.N:I~::::::""'P:;I . ~: VI;I!n'~··stOt~:t! ~I M~. r . g: 'l.~~t f:;" SO:Irr.':d.C~~f.' C.t. concerns have been quick to recoq· or a big one with a dozen or more .. , full color Ikelcbes and N.. Ku ru. Philldilphll, P,. M. Onofrio. Kin ... Chr, Wo. J. SU'plno. S.ulm.nto. Cd. you'll g~1 the same qUick, efflclenl nire Ihe superior advanlages of this low prices. Thero's no nEOIO,., NO.1-NEW ORLEAtlS, LA. REOIOK NO. 12_SEATTLE. WASil. service and expert attention on your RaOION NO. 4-FITTSBUROJl, PA. better way 10 markel their macaroni obliQ'IIUon. Leon O. TlIIllUI, Rt,loul Chal.ml", Punk A. Qhl,lionl, H.,lonal Chll.man. requirements. lei us help you "dress R'B~~ ~:~~'~II~.t.\I~;:,I.f,~.~~.n, 1000 Flllton II .• Ntw OrlulI1, LI. ~101 Sinh IV. S .. Suul,. Wilh. products. Designing and manufac. T. VMlno. Jr., Rillonil Snlll"),, Utrmao Mall. Rliional SHlttlr,.. up" your Itne ... give il new Mles and s. ~OOJ FunlrUn In .• N.w Orlnn., LI. Il.lfI~5 Wnn;.~y.~.,!:~,~~. Sy;!:~~')" luring successful folding carlons, Clflll.lc, Va. profit opportunities. Prices are sur. ~alllt' M""bln AU~c)' .hmb"l A,cner LI,mb", wrappers and labels forlhe macaroni R. V. Ooldln, Ch,lrm.n. Cllrktburr, W. V,. prislngly low Address Dept. M·19. 0,1 ....., LI. Irade has been a specialty with us for I'•. h~~~a~' ~~I.I.~UHt~h~rri!:~i. N~:, ~:.~~ ~~.~.hlr.~~I~:nd~h~::." n. Suult, WI.h. BranchOfflces:612N.MlchlganAve., t.~· J!~~tC'u:~~I~I:J.'Lll·d. R. ilDlmlnl. NI"W Orl..... , LI. more Ihan 35 years. We KNOW jusl A. Sc.,pcllJ. I'oniand. Ou. Chicago .417 Meere Ave., Pitlsburgh. i~I!!i~:~~;I~"I~~c.!n~~r,', ~!: ~~'~e Jc~:::~: ~r:r:J!:~~~. L:i,. ~: bl.Vc~r~I.S~~~~~n':-:I~·I'h . eo .... lry Slocks wllt'at ill theSl' puslIiuus has hl'CII 11l;uil. This n ·purt. an·llnlill)..' 111 till' lTllp re · • • Of Wheal It seems fairh- cl'rlaiu, hnwe"cr, that pllrlill).:" hoardui till' L' . S. l)l'parlllll'llt ROJJOTT I slocks ill Iltl'Sl: posiliuus this n'ar art' or Agriculture is illll'IlIIc\1 lu iwllllil' LIT~OGl<API,lInG COmPAny' inC. somcwhal IIduw a\'er:lgl.'. Stocks of Stocks flf whl'al in iUlcrior mills, cit·· .nlly t'lllIlIlrr cil'\':llurs allli warl'lulI.scs III VARIC\( ITRee,', H..'U" new YORK CITY whe:;1 ill illl l.' rior mills, l'Ic,'alors ;\1111 allil Ihe smalkr illlt'rilir lIIills whidl an' v:nors :lnd wardlOuses on Jan. I. 1935 warchoust,s 011 April I , 19.1-1 were 8.',' arc eSlimated In ha\'e been 93,485,(0) nut illdUlll't1 dtllt'r ill III\' dl'll:ll"IlIIl'nl's 588,000 IlUs. allli UII July I, 19.14 were rl'l)()rt fir t'olllllll'rci:11 g-rain slul'ks ill bus. Comp.uahlt' figures :or previous 51,060,CXX) I,us. In 19.'-', April 1 stucks PACKAG ING HEADQU )'l'ars :Ire nut :\v:\ilable since this is the Ilrilldl.:Ii markt'IS ur in lilt' IIl1ft'an of were 95,9I1,(XX) allll July 1 stoi.'l.s wt're Ille Census r\'port UII stOl'ks u f Wlll';11 ill I first time that :\ survey of stocks of 64,296,000 hus. merchant mills alill au:u:ht'1 1 eleV:llurs . , • February IS, 193,. TUE MACARONI JOURNAL Volume XVI FEDRUAR~ 15, 1935 Number 10 The Future of Trade Associations Leading business executives in ever)' important trade, in. cialioll Committee of the United Stales Dcpartment of Com­ dustry and profcs!lioll have long recognized the value of the merce thai has 10lln taken a I)'llernal interest ill hoth CO llllncr­ trade association, honestly conceived and properly operated. cial :lIId trade association activilics. The importance ()f trade Fur gellerations they saw such voluntary organiz.1tions grow associations as the means of assuring sclf rcgulation in busi­ in number and power, bringing hlessings to industry, to con­ ncss is elllphasized in the statement adopted on th e subject and ~umc r and to the country. rclca s e(~ to thc country aher studying thc report of its colllmi t­ At the advent at the :oJational Industrial Rr<:ovcry Act in tee, Tllc statemcnt, III part, sl.\les: June 1933 wherehy the government Ol!isumcd at lea st a SUller­ "The continuance o( lrade ussociatitl ns, allLI more parlic­ visory intercst in husim.."Ss (or the primary purpose of spread.
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    ® La Carta dei Vini CANTINA DEL TABURNO - Campania - Foglianise (BN) Falanghina del taburno dop Amineo Coda di Volpe igp Falanghina 100% Vol. 13% Coda di volpe 100% Vol. 13% Giallo paglierino intenso, al naso ricorda l’ananas, la Il colore è giallo paglierino, l’aroma, delicato e com- mela e la pera. Una nota erbacea apre ad un assaggio plesso, è decisamente fruttato. Al sapore è pieno ed morbido, lungo, piuttosto avvolgente, caratterizzato da equilibrato e presenta un finale persistente di frutta una certa freschezza e da un finale di grande persisten- esotica ben matura. za aromatica. Ottima come aperitivo, La Falanghina €.15,00 cl. 75 della Cantina del Taburno abbina splendidamente pic- coli assaggi di sushi e di sashimi. €.14,00 cl. 75 — €.7,00 cl.37,5 Fiano igp Greco igp Fiano 100% Vol. 13% Greco 100% Vol. 13% Il colore giallo paglierino. L’odore, fruttato, si distin- Il Greco ha una elevata concentrazione e si distingue gue per un caratteristico e delicato aroma di pesca, per il caratteristico e complesso aroma di albicocca pera maturata e nocciola. Al gusto risulta fresco e essiccata, scorze di agrumi e miele. dotato di una buona persistenza aromatica. €.15,00 cl. 75 — €.7,00 cl.37,5 €.15,00 cl. 75 Piedirosso igp Torlicoso igp Piedirosso 100% Vol 13% Aglianico e Piedirosso Vol 13% Il colore è rosso intenso, l’odore fruttato. Al gusto Il colore è rosso con riflessi rubino, caratterizzato presenta una buona concentrazione ed una fre- da un profumo fresco di viola e lampone, sostenu- schezza aromatica di frutta e spezie orientali.
  • Wedding Menu

    Wedding Menu

    Wedding packages Kempinski Palace Portorož Obala 45 6320 Portorož Slovenia T: +386 (0) 5692 7000 F: +386 (0) 5 692 7950 [email protected] www.kempinski.com/portoroz KEMPINSKI PALACE PORTOROZ WEDDING MENU 3-course Wedding Package Menu €42 1. Beef carpaccio with marinated rocket leaf, sauteed vegetables and pine nuts *** Stued and sauteed Poularde breast with Chorizo, mini vegetables and port wine sauce *** Dark chocolate mousse with forest fruits 2. Istrian Brodet with Scampi, Sea bass and Mussels with local spices and fresh cheese cracker *** Sea bass filet with Sepia crust with Soft tomato polenta and Zucchini leaves and wine foam *** Lavender panna cotta with citrus crumble and strawberry coulis 3. Lentil salad with Goat cheese, Frisée and grilled quail breast *** In Butter fond, cooked Sea bream on celery purée with olive oil *** Pineapple carpaccio with yoghurt infusion and orange sorbet KEMPINSKI PALACE PORTOROZ WEDDING MENU 4-course menu €49 1. Tuna tartar with cucumber caviar and Frisée salad *** Sweet-sour pumpkin soup with St Jacques in Istrian prosciutto *** Honey-glazed Duck breast with Mini vegetables and grenaille potatoes *** Chocolate cake “Palace” with 60% Caribbean Valrhona chocolate and Forest fruits 2. Mediterranean fish soup with Scampi, mussels, sea bass and pearl barley *** Fuzi pasta with black trues *** Beef filet with potato mousseline and glazed True carrots *** Crème brulee with pistachio and strawberries 3. Beef carpaccio with Grana Padano Parmesan, rocket leaves and pine nuts *** Prawn risotto with Tomato concasse, Carrots and Cheese cracker *** Grilled sea bass filet with mini bell pepper and Soft polenta *** Coconut mousse with exotic fruits KEMPINSKI PALACE PORTOROZ WEDDING MENU 5-course menu €53 1.
  • Handbook of Pasta Processing

    Handbook of Pasta Processing

    PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PASTA PROCESSING ` TABLE OF CONTENTS 1. Introduction Page No. 1.1About Pasta 3-4 1.2 Classification of Pasta 4-5 1.3. Major component of Pasta 5 1.4. Importance 6 1.5 Market Potential 6-7 1.6 Factors Affecting Market Potential 7-8 2. Processing of Pasta 2.1 Origin 9-12 2.2. Pasta Processing 12-14 2.3. Pasta Shelf Life 14-17 2.4 Raw Material Required 17-21 3. Packaging of Pasta 3.1 Characteristics of Pasta 22-25 3.2 Packaging Material used for Pasta 25-28 3.3 Methods For Packaging of Pasta 28 4. Project component 4.1. Land 29 4.2.Civil work 29 4.3. Power requirement 29 4.4. Manpower requirement 29 5. Food Safety Regulations & Standards 5.1 Food Standards 30-32 5.3 Food Safety 32-33 5.4. Labeling Standards 33-34 2 ` CHAPTER 1 INTRODUCTION 1.1 About Pasta Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates. Ancient Etruscan meals of gruel and porridge were eventually replaced with more appetizing unleavened bread cakes. Food historians believe these cakes may have been the precursor to pasta. Opinions about where the noodle originated vary.
  • Lunch Menu NITTIS ITALIAN RESTAURANT APPETIZER PIZZA PASTA

    Lunch Menu NITTIS ITALIAN RESTAURANT APPETIZER PIZZA PASTA

    Lunch Menu NITTIS ITALIAN RESTAURANT APPETIZER PIZZA PASTA BRAISED MEATBALLS $14 MARGHERITA $20 BUCATINI POMODORO $18 Pomodoro & Parmesan Fresh mozzarella, tomato, basil & olive oil Sautéed garlic, fresh grape tomatoes & basil FRIED CALAMARI CACIO E PEPE $23 PACCHERI VODKA CLASSIC Aged Pecorino & black pepper POMODORO $15 VODKA SAUCE $20 ARANCINI $14 CARCIOFI PROSCIUTTO $24 PAPPARDELLE BOLOGNESE $21 Authentic bolognese sauce & truffle oil CACIO E PEPE & POMODORO Roman style artichokes & Asiago cheese topped with prosciutto VERMICELLI VONGOLE $19 BRUSSEL SPROUTS $14 Sautéed manila clams garlic Cranberry, honey & walnuts CALABRESE $16 Spicy salami & white wine sauce MUSSELS $15 VODKA $16 FAGOTTINI AL PORCINI $24 Sautéed zucchini & tomato Sautéed porcini mushrooms, cognac Homemade vodka sauce w/ fresh mozzarella with prosecco sauce cream sauce & black truffle oil EGGPLANT ROLLATINI $14 CAMPAGNOLA $18 Margherita, crumbled sausage, RIGATONI AL BRUCIO $17 Breaded or grilled eggplant, stuffed Sautéed Gaeta olives with spicy tomato sauce seasoned ricotta cheese, topped with melted roasted peppers & onion mozzarella in a light marinara sauce TONNATA $22 RISSOTTO OF THE DAY $18 SOUP OF THE DAY $10 Margherita, shredded tuna, LASAGNA OF THE DAY $19 corn & mescaline salad CAVATELLI & BROCCOLI RABE CALIFORNIA $20 W/ CRUMBLED ITALIAN SWEET Clams, garlic, olive oil & breadcrumb on top SAUSAGE $20 BRUSCHETTA NAPOLITAN $16 Homemade cavatelli w/ broccoli Olives, capers, finely diced onion, rabe in a garlic & olive oil sauce anchovies & Pecorino PASTA CACIO