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Ice Cream & Gelato Professional ICE100BCU CPT445U
Ice Cream & Gelato Professional ICE100BCU CPT445U Important Safeguards When using electrical appliances, basic safety precautions should always be followed, including the following: 1. The appliance is not intended to be operated by means of external timer or separate remote-control system. 2. This appliance is not intended for use by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 3. Children should always be supervised to ensure that they do not play with this product. 4. Not for use by children. Keep out of reach of children during and after use. 5. Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. Do not use this appliance if the lead is damaged. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to “UK After Sales Service section“ for further information). Congratulations on your purchase of the Cuisinart Ice Cream & Gelato Professional. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. To learn more about our products and for recipe ideas visit our website www.cuisinart.co.uk 3 Contents Product Description .................................................................................. -
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. -
Bar Mix, Margarita for Frozen Cocktails Concentrate 7:1 Shelf Stable Plastic
BAR MIX, MARGARITA FOR FROZEN COCKTAILS CONCENTRATE 7:1 SHELF STABLE PLASTIC Mayson's Frozen Margarita Mix is a 7:1 concentrated margarita mix for Frozen margaritas that are prepared in granita machines or in blenders. Product Last Saved Date:24 June 2015 Nutrition Facts Product Specifications: Man Prod Dist Prod Serving Size: 1 OZA Code Code GTIN Pack Pack Description Number of Servings per 512 11110 414544 00748664111105 4 X 1 GA 4/1 GAL Amount Per Serving Calories: 70 Calories from Fat: 0 Brand Brand Owner GPC Description % Daily Value* MAYSON Mayson Food Products Inc. Drinks Flavoured – Not Ready to Drink Total Fat 0 g 0% Gross Weight Net Weight Country of Origin Kosher Child Nutrition Saturated Fat 0 g 0% Trans Fat 0 g 46 LBR 45 LBR USA No No Cholesterol 0 mg 0% Shipping Information Sodium 0 mg 0% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Total Carbohydrate 16 g 5% 12 INH 12 INH 12 INH 1 FTQ 12x4 240 Days 32 FAH / 85 FAH Dietary Fiber 0 g 0% Sugars 15 g Ingredients : 0 g sugar and/or corn syrup, water, citric acid, sodium benzoate as a preservative, gum arabic, natural flavors, triple sec flavoring, ester gum, yellow 5, and Protein blue 1 Per Srv Per Srv Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% *Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie Calories 2,000 2,500 Total Fat Less than 65g 80g Sat. -
The Nutritional Calculations Are Derived from Our Standard Drink Recipes and All Values Reflect Drinks Without Whipped Cream
The nutritional calculations are derived from our standard drink recipes and all values reflect drinks without whipped cream. The nutritional information was created by Human Bean corporate staff and has not been verified by a third party. While very careful effort was taken to derive the attached values, the data should not be considered exact. Further, since our baristas create drinks by hand, ingredient content and nutrient values may vary slightly. Supplier ingredient changes, recipe changes, and/or new product introduction may render this information incomplete or incorrect. For further questions please contact us at thehumanbean.com BLENDED DRINKS GRANITA GRANITA *No Flavor Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 294 12 8 35 45 14 195 53 16oz 392 16 10 47 60 18 260 70 20oz 490 20 13 59 75 23 325 88 32oz 785 32 20 94 120 36 520 140 MOCHA Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 354 14 10 43 52 16 245 62 16oz 452 18 12 55 67 20 310 79 20oz 550 22 15 67 82 25 375 97 32oz 845 34 22 102 127 38 570 149 MOCHA *Hershey's Chocolate Serving Size Calories Fat (g) Sat. Fat (g) Carbs (g) Sugar (g) Protein (g) Sodium (mg) Cholesterol (mg) 12oz 339 12 8 46 55 14 210 53 16oz 460 16 10 64 75 18 283 70 20oz 580 20 13 81 95 23 355 88 32oz 898 32 20 122 145 36 558 140 SNOWY MOCHA Serving Size Calories Fat (g) Sat. -
This Fact Sheet
Summer 2016 Starbucks Coffee Company FACT SHEET – NEW Sunset Menu Featuring Granitas and Trifles Introducing Starbucks new Sunset Menu featuring finely-shaved ice granitas and sweet layered trifles, exclusively available every day after 3 pm starting June 14 and throughout the summer, at participating Starbucks stores in the U.S. and Canada. Starbucks® Granitas are subtly-sweetened finely-shaved ice topped off with bold espresso, white tea, or refreshing lemonade. Available in three flavors, Caramel Espresso, Teavana® Youthberry® White Tea and Strawberry Lemon Limeade. Or treat yourself to Starbucks® deliciously tempting Trifles hand-prepared by our baristas with layers of whipped cream and drizzle, available in two flavors, chocolate brownie or strawberry shortcake. Whether you’re looking for a drink or a bite, both pair perfectly with the setting sun. Try the new tastes of summer before they’re gone. Caramel Strawberry Lemon Limeade Teavana® Youthberry® Espresso Granita Granita White Tea Granita A scoop of lightly sweetened Refreshing lemonade-flavored Refreshing lemonade-flavored finely-shaved ice topped with finely-shaved ice with strawberry finely-shaved ice topped with bold espresso shots, a splash of slices and topped with house- Teavana® Youthberry® White tea cream and finished with caramel made limeade for a sensational – a blend of delicate white tea, drizzle – perfect for those warm summer delight. tropical pineapple, fruity acai and summer afternoons. hibiscus – the ultimate summer afternoon pick-me-up. Chocolate Brownie Trifle Strawberry Shortcake Trifle Warm, rich chocolate brownies topped with whipped The lightly sweet Petite Vanilla Bean Scones layered cream and a mocha drizzle. with a strawberry drizzle and whipped cream. -
¡Y La Fiesta Sigue!
¡Y la fiesta sigue! Felicidad en estado puro en tierra y en el mar para celebrar nuestro 70 aniversario. Costa Smeralda, lo mejor de Italia en el mar Seguimos descubriendo el nuevo buque insignia. El nuevo menú del chef Bruno Barbieri Lo mejor de su carrera, con un ingrediente secreto. El Crucero CostaClub 2019 es 100% British ¡Ya estamos trabajando en la organización de un gran acontecimiento! Propietario y editor: Costa Crociere S.p.A. - Génova - Director responsable: Andrea Bagatta - Reg. Tribunal de Génova nº 18/2010 - Impreso en Italia en Intigraf SRL - Senna Comasco (CO) SRL - Senna nº 18/2010 - Impreso en Italia Intigraf de Génova Tribunal Andrea Bagatta - Reg. - Director responsable: - Génova Propietario y editor: Costa Crociere S.p.A. Julio 2018 año XV número 38 1948-2018 Celebra con nosotros 70 años de felicidad al cuadrado. años de 14 03 Editorial Costa Smeralda 24 Costa JULIO DE 2018 Lo mejor de Italia en el mar news ¡Y la fiesta En este número 04 sigue! Por las tierras de los Celebraciones 26 por todo el emires y los sultanes mundo con Las mejores fotos vosotros La materia y sus formas del Crucero CostaClub del 70° Aniversario El nuevo menú de Bruno El Crucero CostaClub 18 Barbieri 06 del 70 aniversario El reportaje 40 años fotográfico de un de éxitos acontecimiento único y un ingrediente Recetas secreto 30 frescas 10 Oliviero Toscani El Crucero Platos 22 CostaClub 2019 veraniegos La “floating exhibition” 100% British que saben a se estrena a bordo Estos son los “Fab four” que están vacaciones organizándolo todo pensando en ti 34 Melenas de crucero Peinados fáciles y rápidos para la noche Editorial años de Estimados socios, Seguimos con las celebraciones de increíbles estrellas invitadas, como el chef de una auténtica “floating exhibition” nuestro setenta aniversario y, ahora más Bruno Barbieri, que presentó en primicia compuesta por 10 fotografías, que viaja que nunca, nos llena de alegría compartir su nuevo menú para Costa, el famoso por mar a muchísimos países. -
Deni Soft Serve Ice Cream Maker Model 5540.Pdf
5540 Instructions 5/6/09 10:32 AM Page 1 Soft Serve ® Ice Cream Maker Model #5540 IMPORTANT! Please keep these instructions and your original box packaging. INSTRUCTIONS FOR PROPER USE AND CARE www.deni.com 5540 Instructions 5/6/09 10:32 AM Page 1 Soft Serve Ice Cream Maker the pad and short-circuit electrical parts, creating a possibili- IMPORTANT SAFEGUARDS ty of an electrical shock. When using this appliance, safety precautions should ■ To protect against electrical shock, do not rinse or immerse always be observed, including the following: plug, cord or motor top in water or any other liquid. ■ Do not use an extension cord with this ice cream maker. ■ Read all of the instructions. ■ Do not operate any appliance with a damaged cord or plug ■ Do not let the cord hang over the edge of the work space or or after the appliance malfunctions, or is dropped or dam- touch any hot surfaces. aged in any manner. Return appliance to the nearest autho- ■ Place the ice cream maker securely in the center of rized service facility for examination, repair or electrical or the counter or work space. mechanical adjustment. ■ Close supervision is necessary when this appliance is used by ■ The ice cream maker should always be in the off or near children and disabled persons. position before inserting or removing plug from a wall outlet. ■ Avoid any contact with moving parts. Fingers, hair, ■ Do not leave unattended while the unit is on. clothing, etc. should be kept away during operation. ■ Do not use ice cream maker with wet or moist hands. -
Pjsnutritionalinfo.Pdf
CALORIES TOTAL SATURATED TRANS CHOLEST. SODIUM TOTAL DIETARY SUGARS PROTEIN CAFFEINE FROZEN & BLENDED CALORIES FROM FAT FAT (G) FAT (G) FAT (G) (MG) (MG) CARBS (G) FIBER (G) (G) (G) (MG) GRANITA - SMALL 120 40 4.5 2.5 0 10 80 17 0 14 4 294 GRANITA - MEDIUM 160 50 6 3 0 15 105 23 0 19 5 392 GRANITA - LARGE 210 60 7 4 0 20 135 29 0 23 7 490 MOCHA GRANITA - SMALL 240 45 5 2.5 0 15 90 43 1 36 5 245 MOCHA GRANITA - MEDIUM 350 60 7 3.5 0 20 120 65 2 54 7 343 MOCHA GRANITA - LARGE 390 70 8 4.5 0 25 150 71 2 59 8 441 CARAMEL GRANITA - SMALL 240 50 5 3 0 15 120 43 0 38 4 245 CARAMEL GRANITA - MEDIUM 330 60 7 4 0 20 140 61 0 55 5 343 CARAMEL GRANITA - LARGE 390 70 8 4.5 0 25 170 72 0 65 6 441 MOCHA VELVET ICE - SMALL 250 90 10 7 0 15 140 37 1 31 3 98 MOCHA VELVET ICE - MEDIUM 530 200 22 18 0 15 360 78 1 65 5 123 MOCHA VELVET ICE - LARGE 670 260 29 23 0 20 470 99 1 82 6 147 VANILLA VELVET ICE - SMALL 190 70 8 6 0 15 90 22 0 20 5 98 VANILLA VELVET ICE - MEDIUM 430 150 16 13 0 15 220 58 0 51 12 123 VANILLA VELVET ICE - LARGE 560 190 21 17 0 20 300 76 0 66 16 147 VANILLA PROTEIN VELVET ICE - SMALL 190 9 4 3 0 30 170 15 1 6 21 98 VANILLA PROTEIN VELVET ICE - MEDIUM 250 60 6 4.5 0 35 230 22 2 8 26 123 VANILLA PROTEIN VELVET ICE - LARGE 320 70 7 6 0 45 290 28 3 10 32 147 MOCHA PROTEIN VELVET ICE - SMALL 190 40 4 3 0 30 170 17 1 6 21 98 MOCHA PROTEIN VELVET ICE - MEDIUM 250 60 6 4.5 0 35 230 23 2 8 26 123 MOCHA PROTEIN VELVET ICE - LARGE 320 70 7 6 0 45 290 29 2 10 32 147 CALORIES TOTAL SATURATED TRANS CHOLEST. -
HR2305 HR2304 EN Recipe Book for Ice Cream Maker 3 DA Opskriftsbog
HR2305 HR2304 EN Recipe book for FI Jäätelökone resepti 35 Ice Cream Maker 3 NO Iskrem resept bok 51 DA Opskriftsbog til ismaskine 19 SV Receptbok till glassmaskin 67 6 Children’s party 8 7.0.29 Cherry ice cream mousse 15 Table of contents 7.0.30 Montanara 15 7 Recipes 8 7.0.31 Ice cream bavarois 15 7.0.1 Basic ice cream 8 7.0.32 Coupe Helene 15 ENGLISH 1 Introduction 4 7.0.2 Coupe Dame Blanche 8 7.0.33 Pear and apricot ice cream 16 1.0.1 Ingredients and utensils 4 7.0.3 Strawberry ice cream 8 7.0.34 Children’s Carnival 16 7.0.4 Coupe Ambrosia 9 7.0.35 Pineapple ice cream pudding 16 2 Ingredients 4 7.0.5 Banana ice cream 9 7.0.36 Ice cream cake Caprice 16 2.0.1 Eggs 4 7.0.6 Coupe Melanie 9 7.0.37 Sugar-free strawberry ice cream 17 2.0.2 Milk/yogurt/cream cheese 4 7.0.7 Fruit yogurt ice cream 9 7.0.38 Dama Rosabianca 17 2.0.3 Cream 4 7.0.8 Ice cream soda 9 7.0.39 Sugar-free ice cream 17 2.0.4 Sugar 5 7.0.9 Mango ice cream 10 2.0.5 Fruit 5 7.0.10 Tropical Night coupe 10 2.0.6 Alcohol 5 7.0.11 Vanilla ice cream 10 2.0.7 Syrup 5 7.0.12 Monta Rosa 10 2.0.8 Preparation time 5 7.0.13 Chocolate ice cream 10 7.0.14 Coupe Jacquot 10 3 Storing ice cream 6 7.0.15 Coffee ice cream 11 3.0.1 In the ice cream maker 6 7.0.16 Don Paulo 11 3.0.2 In the freezer 6 7.0.17 Ginger ice cream with honey 12 3.0.3 Storage time 6 7.0.18 Coupe Mikado 12 7.0.19 Cream cheese ice cream 12 4 Serving and decoration 6 7.0.20 Coupe Moon Fever 13 7.0.21 Lemon sorbet 13 5 Sauces 7 7.0.22 Yellow Light 13 5.0.1 Hot sauces 7 7.0.23 Tropical sorbet 13 5.0.2 Cherry sauce 7 7.0.24 Coupe Green Delight 13 5.0.3 Chocolate sauce 7 7.0.25 Pineapple sorbet 14 5.0.4 Cold fruit sauce 7 7.0.26 Coupe Coppa Cabana 14 5.0.5 Fruit puree 7 7.0.27 Strawberry ice cream mousse 14 7.0.28 Coupe Margit 14 3 for a similar recipe in this booklet and use the E Tip: 1 Introduction quantities in that recipe. -
Café Intermezzo
Café Intermezzo COFFEE SPECIALTIES CHILLED COFFEES Intermezzo House Coffee… Proudly serving Café Johannes… espresso doppio over two Batdorf & Bronson coffee. Priced for each scoops of vanilla ice cream, with Schlag $7.00 person, unlimited refills $3.70 Caffé Alpine… espresso, white chocolate and Coffee Infusion… “French Press” infused at your cream, all over ice $5.90 table (about 3 cups). $4.60 Granita Cappuccino… Granules of sugar and Espresso… la crême de café ... the essence of . ice mixed with espresso, milk, cocoa, and Schlag pure, rich coffee $2.80 $6.95 Add Vanilla Vodka $4.95 Espresso Doppio… double espresso COFFEES WITH ALCOHOL (with lemon twist, if you so request) $3.90 Café Salzburg... espresso, milk, chocolate, Caffé Americano... double espresso diluted with vanilla, and Tuaca Vanilla/Herb Liqueur $10.40 purified water $3.90 Bailey’s Cappuccino… espresso, the essence Turkish Coffee… of coffee, with steamed cream and Bailey’s Irish (Notice: The grounds remain in the pot, some passing into your Cream Liqueur $10.90 cup, making this extremely strong.) $5.40 Irish Coffee… Café Intermezzo House Coffee, Café Cubano… double-rich espresso extraction with Irish Whiskey and whipped cream. $10.10 caramelized sugar $4.20 . Café Dolce Vita… cappuccino with Irish CAPPUCCINOS & Cream and hazelnut liqueurs over ice $10.90 CAFE LATTES HOT CHOCOLATES Cappuccino Italiano… espresso and steamed milk with froth Classico (sm) $4.40 Generoso (Lrg) $7.70 Intermezzo Hot Chocolate… rich steamed milk and cream, Dutch chocolate, fresh Schlag, Intermezzo Cappuccino… espresso, the essence of and the essence of almond $6.95 coffee, with steamed cream, cocoa, all topped with fresh whipped cream & cinnamon Hot Chocolate DeLuxe… rich steamed cream Classico (sm) $5.20 Generoso (Lrg) $8.50 and milk, Dutch chocolate, fresh Schlag, and shaved dark chocolate $6.10 Caffé Latte.. -
CLASSIC GELATO BASE a Skillshare Class by Food Nouveau
CLASSIC GELATO BASE A Skillshare Class by Food Nouveau INGREDIENTS Makes 2 quarts 3 cups [750 ml] whole milk 5 egg yolks (from large eggs, about 20 grams each) ¾ cup [180 ml] granulated sugar OPTIONAL, to make Vanilla Bean Gelato 1 vanilla bean, halved lengthwise METHOD In a saucepan, warm the milk over medium heat until it just starts to bubble around the edge (no need to bring it to a boil). Remove from the heat and reserve. In the bowl of a stand mixer, or in a large mixing bowl if you’re using a hand mixer, beat the egg yolks and sugar together until the mixture is thick and creamy (about 2 minutes at medium speed). With the mixer on low speed, slowly pour in one ladleful of the hot milk into the egg mixture. Slowly pour in the rest of the mixture and beat until the milk is well incorporated. Pour the milk and egg mixture back into the saucepan and place over medium-low heat and cook, stirring constantly, until the custard coats the back of a wooden spoon. Remove from the heat. If making Vanilla Bean Gelato, drop the halved vanilla bean into the hot mixture. Let cool to room temperature, then refrigerate for a few hours until thoroughly cold, or, if making Vanilla Bean Gelato, preferably overnight so the vanilla bean infuses fully. If making Vanilla Bean Gelato, fish the vanilla bean out of the custard. Strain the gelato base through a fine mesh strainer (straining the mixture will ensure a silky smooth gelato). -
Spring Recipe Book 2017
RECIPE SPRING 2017 RECIPE BOOK RECIPE Recipe by Chef Kelly Bean VEGAN BEET QUINOA BURGER Sysco Nashville 2 ea medium beets, peeled and chopped (4424729) Prepare quinoa per instructions and set aside. Pulse flax seed and water in 1½ c Carmelina Cannellini Beans, rinsed and drained (3424546) a food processor to combine. Then add beets, garlic, quinoa, beans, salt and 1 c Village Harvest Golden Quinoa, cooked (2635775) pepper. Pulse until well blended. 2 ea Sysco Natural Garlic Cloves (6651020) 4 T flax seed Pat out burgers and place on wax paper. Chill for at least one hour or 2 T water overnight for best results. Serve with carrot ginger chutney and arugula. ½ t Sysco Imperial McCormick Black Pepper (9806415) 1 t Sysco Classic Kosher Salt (6040760) 2 RECIPE SPRING CONFIT POTATO Sysco Signature Recipe NIÇOISE SALAD 8 ea Sysco Imperial Yukon Gold Potatoes (9903667) Salad: Cut potatoes in half lengthwise and toss with salt and pepper. 4 ea Sysco Natural Garlic Cloves, chopped (6651020) Place in hotel pan with olive oil, garlic and thyme. Cover and bake at 1 c Arrezzio Olive Oil (6332845) 300° F for 30 minutes or until tender. Remove potatoes and cool. 1 ea Sysco Natural Fresh Thyme, sprig (2005262) Reserve one-third cup olive oil for dressing. Core tomatoes and cut into 3 ea heirloom tomatoes (1221191) three thick circles. Season with salt and pepper. Combine the frisée, 1½ c frisée lettuce, torn (4565610) asparagus, radishes, French beans and potatoes. Season with half of 12 ea French green beans, blanched (1706142) the vinaigrette. 12 ea Sysco Natural Standard Asparagus, blanched (0896654) 12 ea Niçoise olives, pitted (4551156) Vinaigrette: Combine Creole mustard, maple syrup and vinegar.