DOCSLIB.ORG

Ar Yzt a Food Solutions

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. • Hiestand, our specialist bakery brand. Drawing on the tradition of artisan baking it offers a range of baked goods that have been crafted to deliver the freshest experience possible. • La Carte, our mid-market range that spans from fresh ingredients to finished meals for the foodservice and retail sector. The range it covers has been carefully selected to balance flavour and value, allowing us to provide a well-rounded food solution. • Otis, our original American sweet bakery brand. A delicious range of freshly baked cookies, mouth-watering muffins and simply irresistible donuts. Head Office: Aryzta Food Solutions, Grange Castle Business Park, Clondalkin, Food Solutions Dublin 22, SERVING INSPIRATION Ireland Tel: 00 353 1 464 7200 Aryzta_brochure_cover.indd 4-6 11/01/2018 14:38 Coup de pates was founded over 25 years ago, supplying Artisans across Paris with quality raw ingredients to help save them time and effort. Over time, our relationships with these Artisans blossomed and we worked together to make and supply a range of semi-prepared and finished products - all made the traditional way, using the finest local ingredients. Today, we’re continuing these traditions – preparing solutions to help artisans, chefs, pastry chefs and bakers across France and the world. Starting at our innovation kitchen in Paris, we have assembled a team of chefs, pastry chefs and bakers whose hearts, minds and hands have spent years mastering the essential techniques of French cuisine. To keep our ideas fresh we draw inspiration from international gastronomy, using flavours and techniques from around the world to imagine and innovate food ideas that inspire. As an extension to top kitchens, our team partners with chefs and bakers to develop bespoke solutions that range from essential components to finished dishes. What sets us apart is that each dish is carefully prepared to exact standards to guarantee quality and help save time, improve efficiency and provide a canvas for creativity in kitchens. In our world, success doesn’t come in the form of stars or reviews. Instead, we draw satisfaction from the knowledge that we have given chefs the time, headspace and inspiration to express their creativity and passion by serving fine food that people love. Browse through our range of fine patisserie, moreish canapes and time-saving base products. 1 ARYZTA-FS-Catalogue-2018-Book-1.indb 1 11/01/2018 13:18 The Hiestand brand was founded on a passion for artisan baking and an innovative spirit. Through this approach we have been able to transform fresh baking, bringing round the clock oven freshness to consumers around the world. From the enticing aroma wafting through the streets, the sight of steam rising from the golden crust and the distinct crispness and flavour of oven fresh breads and pastries - we’ve always wanted customers to enjoy the experience of fresh baking around the clock. It took us 14 years to perfect the dough and the technology to make our dream a reality. In doing so, we opened a new world of fresh baking for customers across Switzerland and now in Ireland! To continue this passion for freshness, the Hiestand range brings you the best in bakery made from the finest ingredients. Whether it’s the buttery viennoiserie, wonderful seeded breads or even indulgent sweet bakery we are sure to have the perfect range to keep your customers coming back for more! 2 ARYZTA-FS-Catalogue-2018-Book-1.indb 2 11/01/2018 13:18 IT ALL BEGAN WITH THE UNFORGETTABLY SWEET SCENT OF COOKIES, FRESH FROM THE OVEN... One day in 1976, Ken Rawlings, the original founder of Otis, sniffed a scent that would change the course of his, and all sweet treat lovers, lives forever...the wonderfully sweet smell of freshly baked cookies wafting through the air in a California shopping mall. From that day forward, Ken was inspired. A daring visionary, he immediately set the wheels in motion to create a brand that could bring a little bit of fresh baked sweetness into the daily lives of all, young and old. And so, Ken was in the cookie business! By 1977, Otis opened its doors to the Californian public, soon to become an American classic, and ultimately, an international favourite. 1976 1977-81 1982-83 1984 1985+ 1990 2006 2014-2017 WHIFF OF GENIUS HELLO OTIS! W H O L LY DOING IT ALL BIG HEARTED MUFFINCREDIBLE! NEW FRIENDS WORLD FAMOUS Ken Rawlings gets the Otis Spunkmeyer WHOLESALE Otis Spunkmeyer Otis Spunkmeyer Otis acquires the Sweet Otis joins the Aryzta Otis Spunkmeyer goes idea to start a fresh opens its first store in Ken decides to evolve develops an innovative develops an impressive Happenings muffin family and begins plans international! Otis baked cookie business Oakland, California the company into the full-service solution for culture of Corporate company, hires the to bring their special launches in Europe when he smells under the name manufacturing of customers, providing Social Responsibility. founders, and becomes brand of sweetness with an exciting range cookies baking in a “The Original Cookie high quality wholesale custom designed ovens the very first brand to to the rest of the world. of baked goods that California mall with Company”. It is very products for the that would bake Otis Ken was well known for offer frozen muffins to encapsulate the spirit Stewart Podell. successful in its first foodservice industries. cookies to perfection, being a visionary spirit foodservice customers. of their American year. Between ‘77 and displays, promotional with a big heart. Otis heritage and their ‘81 multiple stores are items, distribution ran programmes for reputation as one of opened. vehicles, and most staff members to quit the U.S.’s best loved importantly, delicious smoking, developed brands. The company is products. student motivational then renamed Otis programmes, started Spunkmeyer by Ken’s Otis is the first the Otis Spunkmeyer 12 year old daughter company of its kind to Foundation, and they Kimberly. provide a solution like even had a vintage this for foodservice DC-3 plane that customers. would bring staff and tourists on tours of the California Bay area! 3 ARYZTA-FS-Catalogue-2018-Book-1.indb 3 11/01/2018 13:18 Within the La Carte range you will find innovative street food, global flavours and comforting classics. It’s a range of everyday favourites – from ingredients to snacks to meals, a delectable selection which will help you serve crowd pleasing favourites that will leave your customers coming back for more. To help food service businesses navigate this challenge and strike the right balance between flavour, variety and value, we’ve assembled a diverse palate that caters to different tastes and occasions. From essential ingredients, to crowd- pleasers and ready meal solutions, La Carte is a promise for everyday favourites done deliciously well. It’s an efficient approach designed to give all food professionals peace of mind that their menu selection is taken care of. 4 ARYZTA-FS-Catalogue-2018-Book-1.indb 4 11/01/2018 13:18 Contents COUP DE PATES 7 Bread 7 Viennoiserie 13 French Patisserie 23 Reception 37 Semi Finished 45 Savoury 49 HIESTAND 55 Bread 55 Viennoiserie 97 Sweet Bakery 111 Patisserie 129 MAKE ‘n’ BAKE 141 Pre-Mixes & Inclusions 143 OTIS 147 Donuts 147 Muffins 150 Cookies 151 LA CARTE 153 Hot Food 153 Meat & Poultry 171 Soup 187 Salads 191 Dairy 197 Potatoes & Vegetables 203 Condiments 209 BEVERAGES 213 INDEX 216 Symbol Guide FROZEN DE-FROST DEEP FRY Individually Wrapped INDIVIDUALLY WRAPPED OVEN COOK IN PAN CHILLED GF MICROWAVE STEAM Gluten GLUTEN FREE Free PART-BAKED FROZEN GRILL PORTIONS 5 ARYZTA-FS-Catalogue-2018-Book-1.indb 5 11/01/2018 13:18 6 ARYZTA-FS-Catalogue-2018-Book-1.indb 6 11/01/2018 13:18 COUP DE PATES BREAD OUR FINEST SELECTION 7 ARYZTA-FS-Catalogue-2018-Book-1.indb 7 11/01/2018 13:18 BREADS 835291 835164 Spelt & Beetroot Loaf Spelt Loaf with Sprouted Rye A hand shaped natural rye sourdough spelt pave.
Recommended publications
  • Amish Recipes 2/16/2003 E-Book://Pages/Amish Recipes.Htm 1 Can Tomato Soup 1 Lb

    Amish Recipes 2/16/2003 E-Book://Pages/Amish Recipes.Htm 1 Can Tomato Soup 1 Lb

    Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH BREAD STARTER 2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. AMISH FRIENDSHIP BREAD 1 c. starter 2/3 c. oil 1 1/2 tsp. baking powder 1/4 tsp. baking soda 3 eggs 1 c. sugar 2 c. flour 1/2 tsp. cinnamon Dash of nutmeg Raisins, nuts, dried fruit & grated carrots (opt.) Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each.
  • The Amsterdam City Doughnut

    The Amsterdam City Doughnut

    THE AMSTERDAM CITY DOUGHNUT A TOOL FOR TRANSFORMATIVE ACTION TABLE OF CONTENTS Amsterdam becoming a thriving city 3 The Doughnut: a 21st century compass 4 Creating a Thriving City Portrait 5 Amsterdam’s City Portrait 6 Lens 1: Local Social 6 What would it mean for the people of Amsterdam to thrive? Lens 2: Local Ecological 8 What would it mean for Amsterdam to thrive within its natural habitat? Lens 3: Global Ecological 10 What would it mean for Amsterdam to respect the health of the whole planet? Lens 4: Global Social 12 What would it mean for Amsterdam to respect the wellbeing of people worldwide? The City Portrait as a tool for transformative action 14 1. From public portrait to city selfie 16 2. New perspectives on policy analysis 17 Principles for putting the Doughnut into practice 18 References 20 8 WAYS TO TURN THE CITY PORTRAIT How can Amsterdam be a home to thriving people, INTO TRANSFORMATIVE ACTION AMSTERDAM BECOMING in a thriving place, while respecting the wellbeing A THRIVING CITY of all people, and the health of the whole planet? MIRROR Reflect on the current Cities have a unique role and opportunity to shape humanity’s The Amsterdam City Doughnut is intended as a stimulus for state of the city through chances of thriving in balance with the living planet this cross-departmental collaboration within the City, and for the portrait’s holistic century. As home to 55% of the world’s population, cities connecting a wide network of city actors in an iterative process perspective account for over 60% of global energy use, and more than of change, as set out in the eight ‘M’s on the right.
  • Carta Francés QR

    Carta Francés QR

    Index Boites de “mantecadas” et produits pour faire soi-même à la maison................................................................Page1 SUCRÉ Viennoiseries/Mini viennoiseries/Petits fours/Chi-Chi/Gâteaux/...........................................................................Page 2 Pain grillé/Pain brioché/Gaufres/ .............................................................................................................................Page 3 Patisserie koppo...........................................................................................................................................................Page 4 GLACES Saveurs de toute l’année/Saveurs été ....................................................................................................................Page 5 SALÉ Pinchos/Croquettes/Rations/Pizzas...........................................................................................................................Page 6 BOISSONS Café et boissons chaudes/Infusions classiques (sans theíne)...............................................................................Page 7 THÉS ET INFUSIONS Thés ..............................................................................................................................................................................Page 8 Infusions sans theíne...................................................................................................................................................Page 9 BOISSONS Sorbets et milk shakes/Jus de fruits/ ........................................................................................................................Page10
  • Positano Catalogo 2019 B.Cdr

    Positano Catalogo 2019 B.Cdr

    Capolavori Le Selezioni Ogni giorno l’azienda lavora per offrire ai propri clienti i prodoi migliori, fruo della selezione delle realtà manifauriere e delle materie prime che meglio esprimono le eccellenze del territorio. di alta Every day the company works to offer its customers the best products, the result of the selection of manufacturing Pasticceria and raw materials that best express the excellence of the territory. Italiana “Positano Forno e Cremeria” è un’azienda italiana impegnata a valorizzare la qualità e la tipicità dei prodoi in Masterpieces modo innovativo e sempre proieato al soddisfacimento dei palati più esigenti. Valorizzare le eccellenze del territorio è la nostra mission. of Italian Pastry Il principale obieivo, ciò per cui lavoriamo ogni giorno con perseveranza, è che ogni nostro prodoo sia evocativo di Positano Forno e Cremeria is an Italian company interested in enhancing un’emozione: vogliamo che il nostro tarallo napoletano our products quality and uniqueness in an innovative way, always Salati suggerisca il profumo del pane appena sfornato nel forno directed to satisfy the most demanding palates. Our mission is to develop soo casa; che il nostro cannolo siciliano riporti negli occhi the territory excellence, represented by the highest quality ingredients and di chi lo addenta i colori sgargianti di una vetrina appena the local business realities with which we choose to collaborate. We allestita in una pasticceria siciliana; che la nostra crostata privilege the artisan work in order that our sweet or savory bakery
  • Suggested Activities for Sociedad Honoraria Hispánica Chapters

    Suggested Activities for Sociedad Honoraria Hispánica Chapters

    Suggested Activities for Sociedad Honoraria Hispánica Chapters 1. Collect toys for children at Christmas 2. Collect food and clothes for needy families 3. Host a candlelight induction ceremony 4. Host a Spanish Cafe and sell tickets 5. Host a verbena 6. Prepare a scrapbook 7. Invite speakers to your meetings and/ or induction ceremonies: o Professors from local colleges/universities o Specialists/Consultant from the State Department of Education o Board members o State President of AATSP o State Director o National President o Local celebrities and personalities o Mayor, Governor. etc. o An advisor from another chapter o Ambassador or Consul General of an Embassy 8. Work in conjunction with an elementary, middle or high school. 9. Sponsor after-school/summer activities such as: o Study hall o Tutoring o Paper-grading project o Mini-course or workshop for children, teaching Spanish and/or culture 10. Sponsor a restaurant for teachers serving food from Spanish-speaking countries. 11. Sponsor an autumn or spring carnival/festival. 12. Sponsor a doughnut/churro/buñuelo sale 13. Adopt a Spanish-speaking child or grandparent. 14. Have a Talk-a-thon in Spanish. 15. Work with Special Olympics. 16. Present programs to elementary. students and/or special education students 17. Organize a retreat for the members of your chapter. 18. Have monthly tertulias or meriendas 19. Have a planning session 20. Watch a movie 21. Work on a project 22. Invite members from a nearby chapter 23. Play games 24. Cook 25. Host a casino for first-year students 26. Have a dance session 27.
  • Product List Creating a Wow Express Yourself – Impress Another

    Product List Creating a Wow Express Yourself – Impress Another

    PRODUCT LIST CREATING A WOW EXPRESS YOURSELF – IMPRESS ANOTHER WWW.PANESCO.COM MAXI CROISSANT W/ BUTTER CROISSANT W/ BUTTER 34116 | 5000654 27748 | 5000655 30’ 30’ 75g 65g 60 80 17-19’ 17-19’ 170°C 170°C Ready to Bake Ready to Bake Large, straight and rich butter Classic French croissant with croissant with open texture and butter, open layers of the rich flavor, pre-egg washed. laminated yeast dough for a nice volume, pre-egg washed. PAIN AU CHOCOLATE W/ BUTTER 27749 | 5000181 30’ 75g 80 17-19’ 170°C Ready to Bake Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. WWW.PANESCO.COM MINI PAIN AU CHOCOLATE W/ BUTTER 27744 | 5000649 30’ 25g 160 13-15’ 170°C Ready to Bake Bite sized butter pastry with two bars of dark chocolate, pre egg- washed. Easy to bring a fresh and attractive assortment. MINI CROISSANT W/ BUTTER MINI PAIN AUX RAISINS W/ BUTTER 27746 | 5000648 27745 | 5000650 30’ 30’ 25g 30g 160 150 13-15’ 13-15’ 170°C 170°C Ready to Bake Ready to Bake A butter rich mini croissant, pre- Bite sized classic French swirl egg washed. Ideal breakfast with butter and creamy custard item for the buffet or for coffee and raisins, pre egg washed. break table in hotel and catering business. WWW.PANESCO.COM MINI TORSADE CHOCOLATE MINI DANISH MIX 30495 | 5001620 27761 | 5000929 30’ 30’ 28g 40g 100 110 13-15’ 13-15’ 170°C 180°C Ready to Bake Ready to Bake Assortment of 5 pre-proved mini Danish pastries: 20 maple pecan Twisted, laminated yeast dough with plaits, 20 bramley apple lattices, 30 custard and plenty of dark chocolate mini cinnamon swirls, 20 mini custard pearls.
  • DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G

    DOUGHNUT BALL RECIPE for Use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230G Self-Raising Flour 100G

    DOUGHNUT BALL RECIPE for use with the Gourmet Gadgetry Cake Pop Maker! DOUGHNUT BALL INGREDIENTS: 230g self-raising flour 100g caster sugar 125g softened butter 195ml milk 1 egg 1/2 teaspoon of salt 1 teaspoon of baking powder 1 teaspoon of vanilla essence COATING INGREDIENTS: Sugar Cinnamon DOUGHNUT BALL INSTRUCTIONS: 1. Add the softened butter and sugar to a large mixing bowl and beat until light and fluffy. 2. Next beat in the egg and vanilla essence to the mixing bowl. 3. Add the salt and baking powder to the bowl and mix in. 4. Gradually sift and mix in the flour. 5. Add the milk and mix all of the ingredients until they come together to form a smooth batter. 6. Make sure that your Cake Pop Maker is pre-heated and that each cavity has been coated with an oil spray. 7. Add a dessert spoon sized amount to each cake pop cavity on the bottom baking plate. 8. Carefully close the lid and allow the doughnut pops to bake for 4-5 minutes. 9. You can test that the doughnut pops are ready by inserting a toothpick into the middle of one; if it comes out clean they are ready. 10. Switch off the machine and leave to cool for a few minutes before removing with a wooden or plastic utensil. 11. Whilst the doughnut pops are warm roll them in a mix of sugar and cinnamon. This will lightly coat the pops and add a sweet, delicious flavour! Serve immediately! .
  • Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING

    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING

    Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1.
  • Danish Pastry Modified from a Recipe Found on Epicurious 2016

    Danish Pastry Modified from a Recipe Found on Epicurious 2016

    Danish Pastry Modified from a recipe found on Epicurious 2016 INGREDIENTS Danish Pastry • 3 ½ cups King Arthur bread flour (send away for it; higher protein and loftier yeasted breads) • 3 sticks CHILLED salted butter (needs to be firm so it doesn’t melt into the flour) • 2 packages active dry yeast • ½ cup warm water • ½ cup heavy cream • ½ tsp (rounded) freshly crushed cardamom (I couldn’t find fresh, used Spice islands from store) • ½ tsp salt • 2 eggs room temperature, well beaten • ½ cup sugar • Small package of sliced (not slivered) almonds for sprinkling on top Almond Filling • ½ stick butter (save other ½ for icing) • ¾ cup powdered sugar • ¼ tsp almond extract • Two generous dashes cinnamon • 1 cup finely pulverized almonds (Almond “flour” that’s 100% almonds is perfect) • 1 7 oz stick of almond PASTE (not marzipan which is too sweet) • 1 egg white Egg Wash • 1 slightly beaten egg • 2 tbs milk (I used one water, one heavy cream) Icing • ½ stick butter, browned slightly • ½ tsp vanilla extract • 1 cup powdered sugar • 2-3 tsp water PREPARATION Read the whole recipe first then make your shopping list and gather kitchen tools (including waxed paper). The dough will sit overnight so plan accordingly. DAY 1 Pastry • Measure four into large bowl. Cut the chilled butter into ¼’ thick slices and add flour. Cut the butter into the flour until approximate size of peas. (Watch You Tube videos on cutting butter into flour if you have never done this) You don’t need a food processor and it doesn’t take that long to do. • In another med size bowl, dissolve/gently stir yeast in warm water.
  • Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3

    Grains + Starches = About 70 to 90 Calories, 15 Grams Carbohydrates, 3

    Grains + starches = about 70 to 90 calories, 15 grams carbohydrates, 3 grams protein, BREADS ⃝ 100% whole‐wheat bread 1 slice (28g) ⃝ Pumpernickel bread, whole grain 1 slice (32g) ⃝ Rye bread, whole grain 1 slice (32g) ⃝ Cracked wheat bread 1 slice (30g) ⃝ 100% whole wheat hamburger or hot dog bun 1/2 small ⃝ Dinner roll, whole grain 1 small (30g) ⃝ English muffin, whole grain 1/2 (28g) ⃝ Pita bread, whole grain 1/2 (6" or 15 cm) ⃝ Flour tortilla, whole wheat 1 (6") or 1/2 (10") ⃝ 1/2 small (3" diameter Bagel, whole grain or 29g) ⃝ Bannock, whole grain, baked 1 1/2 x 2 1/2 inches ⃝ Chapatti 1 piece (30g) ⃝ Roti, prata 1 piece (30g) • ⃝ Bread, white 1 slice (30g) • ⃝ 1/2 small (3" diameter • Bagels, white or 29g) ⃝ Bread, raisin 1 slice (26g) • ⃝ • Hamburger or hot dog bun, white 1/2 (22g) ⃝ English muffin, white 1/2 (28G) • ⃝ Pita bread, white 1/2 (6" or 25 cm) • ⃝ Flour tortilla, white 1 (6") or 1/2 (10") • ⃝ Pancake 1 medium (4") • ⃝ • Pizza crust (made with 2 cups (500mL) of flour) 1/12 (12") or 90g ⃝ Wrapper, wonton 3 (3 1/2 inch square) • ⃝ Wrapper, eggroll 1 (7 inch square) • ⃝ Muffin, low fat, high fibre CRACKERS ⃝ Kavli®: Crispy Thin, Crispy Garlic* 4 pieces ⃝ Ryvita®: Dark rye, light rye or sesame rye* 4 pieces ⃝ Wasa®: Whole grain* 2 pieces Finn Crisp®: Original ⃝ Rye or Multigrain 4 pieces ⃝ President's Choice Ancient Grains 10 pieces ⃝ Melba Toast (multifibre) 7 pieces ⃝ Matzoh (whole wheat) 1 cracker (28g) ⃝ Pita Break® Lavash crispbread 1 1/2 pieces ⃝ Soda crackers, whole wheat 7 pieces ⃝ Triscuits® 50% Less Salt 5 pieces
  • Torte, Crostate & Muffin, 100% Prodotti in Italia, Seguendo Le Regole Della Tradizione

    Torte, Crostate & Muffin, 100% Prodotti in Italia, Seguendo Le Regole Della Tradizione

    LA STORIA DI un’impresa ITALIANA. Dolce Milano è un’azienda italiana, nata dalla visione imprenditoriale e dall’amore per il Made in Italy di due giovani imprenditori: Mario Laddaga e Carmine Santillo. Custodiamo, selezionamo e diffondiamo il patrimonio della nostra cultura alimentare, commercializzando prodotti dall’origine controllata e della filiera di produzione certificata. Dolce Milano is an Italian Company, born from the business vision and love for Made in Italy of two young entrepreneurs: Mario Laddaga e Carmine Santillo. We preserve, defend and enhance our food culture heritage distributing products with controlled origin and certified production chain. Esperienza & Tradizione Heritage & Tradition I soci fondatori Dolce Milano vantano più di 25 anni di esperienza nella commercializzazione e distribuzione di articoli alimentari. Siamo gli ambasciatori di una tradizione mille- naria: quella dell’eccelenza italiana nella pro- duzione alimentare nel mondo. The founder members of Dolce Milano have more than 25 years expertise in food manufacturing and distribution. We’re ambassadors of a thousand-years tradition: Italy is an excellence in food manufacturing all over the World. BUONO E SANO PERCHÈ FATTO CON LE NOSTRE MANI. La Produzione Artigianale The Artisianal Production Nei nostri stabilimenti produttivi, gli artigiani del gusto Dolce MIlano creano Frolle, Biscotti, Semilavorati, Torte, Crostate & Muffin, 100% prodotti in Italia, seguendo le regole della tradizione. In our manufacturing unit, our artisans of taste create biscuits, semi-finished products, cakes, pies & muffin, 100% produced in Italy, following the rules of tradition. Il codice etico Dolce Milano Dolce Milano Ethical code Gli ingredienti di un’azienda di successo. PASSIONE, FIDUCIA ED AMORE PER LA QUALITÀ.
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE

    SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE

    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.