DOCSLIB.ORG

Decadent Cake Balls Soaked in a Rich and Flavorful Syrup

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Decadent Cake Balls Soaked in a Rich and Flavorful Syrup Lettieri & Co. importer of fine food & wine Holiday Catalog 2020 the best in specialty food since 1988 The world’s finest Panettone • Fresh Italian milk • 10 hour upside down cooling • Only egg yolks • Certified Non-GMO • Real vanilla from pods • All natural ingredients • 100% sourdough mother yeast that is over 50 years old! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Give the gift of New! 12078 12079 LINEA New! Royal 12080 New! 12033 1 2 0 0 5 Item # Description Pack Size 12033 LINEA RASO GRAN NOCCIOLATO 6/1KG 12005 RED FOIL PANETTONE 6/1KG 12078 LINEA ROYAL PANETTONE 6/1KG 12079 LINEA ROYAL PANDORO 6/1KG 12080 LINEA ROYAL GRAN NOCCIOLATO 6/1KG t gr raditional an nocciolato 2 Specialty Panettone 12081 New! 12006 12007 Tutti Frutti Tiramisu An exotic twist to the traditional reci- Panettone soaked in coffee, filled pe: naturally leavened dough enriched Pistachio Creme with Tiramisu cream and covered in by many pieces of tropical fruits that Panettone filled with decedant pista- a crunchy dark chocolate glaze. have not been candied. chio creme and covered with a dark chocolate crunchy glaze Item # Description Pack Size 12007 TUTTI FRUTTI PANETTONE 12/1000G 12006 TIRAMISU PANETTONE 16/750G Linea 12081 PISTACHIO PANETTONE 16/750G 12082 GOLD SHOPPER 6/1000G GOLD 12083 LINEA GOLD GRAN NOCCIOLATO 6/1000G 12083 New! 12082 New! 3 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Panettone From 500g to 1000g, we’ve got your panettone covered. Share it at a party or keep it for yourself, we won’t tell. 12004 12003 12002 Item Description Pack Size 12002 GRAN PANETTONE 1KG 16/1000G 12003 GRAN PANETTONE 750G 16/750G 12004 GRAN PANETTONE 500G 20/500G 4 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] Il Gran Pandoro Item # Description Pack Size 12008 GRAN PANDORO 12/750G m i n i 12066 MINI PANDORO 40/80G Maina follows an ancient recipe from Verona to make this holiday favorite - using a natural leavening process to ensure its extraordinary softness and delicate flavor. 5 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] MINI FESTIVE 12200 Panettone Perfect for gifts or to add a little festive flavor to your tree. Presented in an attractive display box. New! • 4 different color boxes • Festive gold foil detail • Holiday display box Item # Description Pack Size 12200 BRERA MILANO MINI PANETTONE 12/100G 6 flown in from New! FLORENCE Authentic Italian cakes and cookies flown in directly from Florence, Italy for the freshest product possible. Founded in 1960, Leonardo is an artisanal bakery located in the charming neighborhood of Sant’Ambrogio, Florence. All Leonardo Bakery products are hand-made, using only natural mother yeast and Italian raw materials of the highest quality 7 PRE-ORDER ONLY! LIMITED New! QUANTITIES 02900 A truly artisinal experience! These freshly baked products are flown in directly from Leonardo in Florence, Italy. All products are made by hand in small batches by expert bakers. Item # Description Pack Size 02900 MONTOVANA ALMOND CAKE 4/500G 02901 ALMOND CANTUCCI 6/250G 02902 CHESTNUT/HAZELNUT CANTUCCI 6/250G 02903 CHOCO-ORANGE CANTUCCI 6/250G 02904 PISTACHIO BRUTTI 6/250G hand-crafted,Montovana with an intense Almond aroma and a richCake taste; so soft that it melts in the mouth. A perfect gift for anyone who appreciates true Italian baking. 02902 02901 Almond & Pinenut Cantucci Hazelnut w/ Chestnut Flour Cantucci 02904 02903 Dark Chocolate & Orange Pistachio & Almond Cantucci Brutti Buoni 8 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] ADVENT CALENDAR 18150 THE ULTIMATE ADVENT CALENDAR 18148 18151 The best Venchi’sItalian beautiful and complexChocolate chocolate line is the star of the show this year and a perfectly unique addition to your holiday sweets selection. Item # Description Pack Size 18150 ADVENT CALENDAR 8/148G 18151 CHOCOLATE TIN ORNAMENTS 12/48G 18148 WINTER GIFT BOX 10/200G 18138 CHOCOLATE CIGAR BOX SET 54/100G 18124 NOUGATINE CHOCOLATE CIGAR 15/100G 18138 Decadent cake balls soaked 18035 18042 in a rich and flavorful syrup. Item # Description Pack Size 18035 BABA AL RHUM 6/750G 18042 BABA AL LIMONCELLO 6/750G 9 8 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] New! Festive Italian Chocolate for the Holidays! 18202 18203 18205 18204 Item # Description Pack Size 18202 GIANDUIOTTI AND CREMINI “POIS” BOX 8/207G 18203 BOERI ROUGE CASE 8/242G 18204 BOULE D’OR MILK 12/154G 18205 BOULE D’OR DARK 12/154G 10 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] New! HOT HONEY The highest quality honey goes into all of Adi’s products. Wonderful served alongside a cheese plate with a glass of wine. 38257 38253 38254 38255 Item # Description Pack Size 38250 ADI ALMONDS & ACACIA HONEY 12/170G 38251 ADI HAZELNUT & ACACIA HONEY 12/170G 38252 ADI WALNUTS & ACACIA HONEY 12/180G 38253 ADI ACACIA HONEY 12/250G 38255 ADI CHESTNUT HONEY 12/250G 38254 ADI ORANGE HONEY 12/250G 38257 ADI HOT HONEY 12/170G 38251 38252 38250 Item # Description Pack Size 37001 LINGONBERRY COMPOTE 6/600G 39105 LINGONBERRY JAM 6/454G 17001 BLACK CURRANT SYRUP 6/500ML 17002 SOUR CHERRY SYRUP 6/500ML 17003 RASPBERRY SYRUP 6/500ML 17006 ELDERFLOWER SYRUP 6/500ML 17016 LINGONBERRY SYRUP 6/500ML 37001 39105 17014 POMGRANATE SYRUP 6/500ML 17016 17006 17002 17003 17014 17001 the perfect KIR ROYALE New! Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] For your Holiday cooking needs... 30151 Item # Description Pack Size 30151 GOLFERA COTECHINO 8/500G 83550 ORGANIC OREGANO 12/25G 83551 ORGANIC BAY LEAVES 12/25G 83552 ORGANIC ROSEMARY 12/25G 83553 ORGANIC HOT PEPPERS 12/25G Cotechino is a traditional large pork sausage which is boiled and typically served alongside mashed potatoes and lentils (for good luck in the new year) during the holidays. Specialty Spices straight from Sicily Grown in the mountains of Sicily, these herbs are cultivated in a very specific environment. Their strong and unique flavor embody the essence of Sicily! 83551 83550 83552 83553 12 Limoncello Flute make it a Holiday RICOTTA PISTACHIO CHOCOLATE RASPBERRY MIXED BERRY TART CAKE TEMPTATION CAKE LIMONCELLO CAKE TORTA NOCCIOLA MILLEFOGLIE CREME BRULEE W/ LEMON RIPIENO (NAPOLEON) MIXED BERRIES 13 Please see our catalog for our entire selection of Bindi products. WhitePicked by Stelvio Truffles Stelvio is a trusted friend and has been hunting truffles for over 35 years. The truffles sold by Lettieri & Co. are hand picked by Stelvio himself from the region of Alba, Italy. There is nothing in the world that compares to the pungent aroma of the prestigious White Truffles from Alba. PRE-ORDERS ONLY Available: October - December Please contact your sales rep for pricing and availability Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] These truffles are 47017 preserved with 47018 just the natural ingredients of water and salt. They’re beautiful and 47011 47012 tasteful, and make a very special gift. Item # Description Pack Size 47011 URBANI WHOLE SUMMER TRUFFLES IN JAR 12/10G 47012 URBANI TRUFFLE CARPACCIO 12/25G 47042 URBANI PESTO AND TRUFFLE SAUCE 6/180G 47043 URBANI WHITE TRUFFLE AND PORCINI 6/180G 47044 URBANI ARTICHOKES AND TRUFFLE 6/180G 47045 URBANI BLACK TRUFFLE AND MUSHROOMS 6/180G 47017 URBANI BLACK TRUFFLE OLIVE OIL 12/55ML 47018 URBANI WHITE TRUFFLE OLIVE OIL 12/55ML All over the world, the word for truffles is Urbani. They have deep and longstanding relationships with the best truffle hunters in Italy and France, which ensure the product they receive is fresh, high-quality and authentic. 15 47043 47044 47042 47045 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] New! 64009 Tartuflanghe’s founders, Domenica and Beppe, began selling fresh truffles in 1968 from Piedmont. During those years, 64025 their restaurant “Da Beppe” was 82011 designated by the Michelin guide as a reference point for lovers of cooking based truffles. Item # Description Pack Size 49008 TRUFFLE OIL - WHITE 6/100ML 64023 64005 TRUFFLE PERLAGE 50G 6/50G 64006 TRUFFLE PERLAGE 340G 2/340G 64002 64009 TRUFFLE CREAM/PARM REGGIANO 6/190G 64022 TRUFFLE SLICER - METAL 1/EA 64023 TRUFFLE SLICER - WOOD 1/EA 64025 MED SALSA W/ TRUFFLE TAPANADE 6/180G 82010 CAVIAROLI WHITE TRUFFLE OIL 4/7.05OZ 82011 “BOUQUET” TRUFFLE BUTTER 12/2.64OZ 64121 TAGLIOLINI TRUFFLE PASTA 12/250G 64006 NOW SHELF An innovative condiment 64005 created from Italian extra STABLE! virgin olive oil with white truffle. The surprising new texture suggests new presentations and gastronomic applications. 82010 16 Brisbane, CA ∙ P: 415-657-3392 ∙ F: 415-657-9957 ∙ lettieri.com ∙ [email protected] OLIO NOVELLO WHAT IS NOVELLO? Novello, Italian for “new”, is the name given to early harvest extra virgin olive oil that is freshly pressed from green olives and is a celebration of the beginning of the olive harvest season. Intensely Fresh Novello is totally unfiltered with intensely fresh, fruity aromas predominant of green olives, fresh cut grass and herbs. Its flavor is robust and spicy with a pleasant, slightly bitter finish. For the True Olive Oil Lover There is no better way to enjoy a Novello oil than simply with a piece of warm, crusty bread. Its flavor is so fresh, and so unique. Freshly pressed Strong aroma of from green olives. freshly cut grass Totally unfiltered and green herbs with intensely with a fresh, fruity fresh, fruity aromas, & intense taste with fresh cut and a pleasantly grass and herbs.
Load more

Recommended publications
  • Banquet Menu 2010
    AUSTIN COUNTRY CLUB 1202 28th St NE Austin, MN 55912 Austin Country Club can accommodate up to 300 people and events are designed exclusively for you! The Austin Country Club is the premier area facility to hold any special function. Our friendly and experienced staff will coordinate every detail to ensure that your event is a success. Inspired menu designs, table displays, spectacular ice carvings, complete bar services, valet parking and coat check services are a few of the features tailored to your specific needs by our professional team. You will be amazed by our delicious, creatively presented dishes by our remarkable culinary team. It is our pleasure to create a custom planned event for any of your needs. At the Austin Country Club, impressive service and attention to detail is the rule and not the exception. Our goal is to ensure that your special occasion is an event with memories to last a lifetime! Be sure to contact Alexa LaMontagne, our Event Sales Manager, with any questions or to check date availability at 507-437-7631 or [email protected] Reserving Dates & Initial Deposit To reserve space for any special event, we require a non-refundable $500.00 deposit. The deposit is due within 10 business days of booking your reception unless there is another demand for the date, it is then required within 72 hours of request. The $500.00 will be deposited within two business days of Austin Country Club receiving, and will go toward any final billing for the event. All special functions, including but not limited to: Weddings, Class Reunions, Rehearsal Dinners, Baby/Bridal Showers require the $500.00 deposit.
    [Show full text]
  • Chabad of Pelham “Chanukah on Fifth” Fifth” on “Chanukah Pelham of Chabad
    The 1.2.20 ‒ 1.13.20 ‒ vol. 16 Shoreline Publishing Westchester’s Community Newspapers thepelhampost.com Post 914-738-7869 • shorelinepub.com ChabadPel of Pelham h a “Chanukah m on Fifth” Celebrates Festival of Lights BY STEPHEN E. LIPKEN Chabad of Pelham joyfully lit up the night in front of the Town of Pelham Gazebo, celebrating their Fifth Annual “Chanukah on Fifth” on December 23rd with a six-foot ice Menorah carving; music; Latkes; and a variety of donuts. A spectacu- lar parachute candy drop from atop the boom of Pelham Manor Fire Department Tower Ladder 3 was a highlight for all the children. A beautiful ice Menorah was created by award-winning sculptor Richard Daly of Ice Memories, Inc. Wooden Dreidels were set out on crafting tables for chil- dren to decorate. Another table contained sticks and gumdrops for excited children to cre- ate geometic designs and 3-D Dreidels. New Town of Pelham Su- pervisor Daniel W. McLaughlin lit the Menorah’s Shamash (serv- ing candle). Chabad of Pelham continued on page 3 THE MELLSTROM-BISCHOF TEAM Holly Mellstrom Licensed Associate RE Broker 914.224.3867 [email protected] Kristin Bischof Elizabeth Ritchie Licensed Associate RE Broker Licensed RE Salesperson 914.391.6024 404.423.6414 [email protected] [email protected] Helen Hintz Blair Nespole Licensed RE Salesperson Licensed RE Salesperson 914.563.3084 646.243.6016 [email protected] [email protected] 50 Mount Tom Road 15 Hillcrest Drive Bronxville Brokerage | 2 Park Place | 914.620.8682 | juliabfee.com Pelham Manor, New York Pelham Manor, New York Each Office is Independently Owned and Operated.
    [Show full text]
  • Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
    HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills.
    [Show full text]
  • Bakery Packet
    Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.
    [Show full text]
  • A Supplement of the & 2 Friday, November 27
    Holiday Food Fashion A supplement of the & 2 Friday, November 27. 2015 HOLIDAY FOOD & FASHION Mt. Airy News It’s not Christmas without cookies By Bill Colvard Filling: (Joyce Jarrard notes: This is an [email protected] ¾ cup ground nuts – pecans or easier version of my sister-in-law walnuts Carole’s recipe. People go ape over Christmas is the time for 1 egg these.) cookies. It’s the one time of the ¾ cup brown sugar, packed year when the humble little cookie 1 tbsp. melted butter Brownie Base: gets as much attention as its Dash of salt 1 box of brownie mix – the kind more glamorous cousins, pies and ½ tsp. vanilla with the Hershey’s Syrup packet cakes. There are just so many of Mix well and spoon into dough Bake according to package them around. Add to the bounty cups. Bake at 350°F. for 15 directions in a large brownie pan – by baking some cookies. For full minutes. Reduce heat to 250°F. for 15” x 10” x 1” effect, bake them with children 10 minutes. Allow to cool. Remove (You’ll be adding eggs, oil, and and let their youthful enthusiasm carefully from pans. Sprinkle with water per the directions.) inspire you. Whether you’ve got powdered sugar. (A fl our sifter or a children, grandchildren or have to tea strainer works well.) Frosting Ingredients: borrow a few neighbor kids, you’ll 2 cups powdered sugar be glad you did. Peanut Butter Brownies (Tollhouse) ½ cup butter or margarine (1 stick) Following are some cookie Joyce Jarrard 4 tbsp.
    [Show full text]
  • ABL Wholesale Product Catalogue Draft V6.Indd
    Pandoro Bakery Products We are a New Zealand family owned bakery committed to being world-class. Take a look at our range and become a part of our success story. One Company Two Brands One Call Centre One Delivery One Invoice Our Range: Page Page Artisan Stone Baked Breads 1 Pastries & Danish 8 Artisan Tin Breads 1 Croissants 8 Artisan Mini Tin Loaf 1 Doughnuts & Cronut 8 Block Toast Sliced 1 Eclair 8 Artisan Flat Breads 2 Sweet Brioche 8 Auckland Bakeries Panini 2 Muffins 9 Turkish 2 Cupcakes 9 Baguettes 2 Cakes - Individual 9 Artisan Buns & Rolls 3 Tarts & Tartlets 10 Round Flats 4 Fresh Cream Slices 10 Dinner Rolls 4 Lamingtons 11 Baps 4 Fresh Cream Gateaux 11 Long Rolls 4 Fresh Cream Log 11 Bagels 5 Cheesecakes 11 Hot Cakes 5 Sweet Pies 12 English Toasting Muffins 5 Biscuits 12 Scones 5 Cookies 12 Small Savouries 5 Biscotti 12 Pies 6 Slices 13 Pies - Wrapped 6 Cakes & Desserts 13 Quiche 7 Cake Slabs - Half or Full 14 Ordering Information All orders must be received by 3pm day prior No deliveries on Sunday Minimum $30 +GST Two day order for all sourdough products How To Place An Order Email [email protected] Phone 09 588 5000 0800 PANDORO www.pandoro.co.nz Artisan Stone Baked Ciabatta Italian Loaf Frumento Normandy Rye Large, Small Large, Regular Large, Regular San Francisco Sourdough Vienna Sourdough Boule Artisan Tin Breads Brioche Five Grain Sourdough Pain de Mie Plain Loaf with Large, Regular Sesame Seeds San Francisco Sourdough Wholemeal Walnut Artisan Mini Tin Loaf Block Toast Sliced Five Grain Sourdough Multigrain White Pandoro
    [Show full text]
  • Bloody Holiday Recipes
    Unlikeable Female Characters present Bloody Holiday Recipes Ah, the holidays, and time with family--a complicated scenario for many. Hopefully you've been able to social distance yourself out of in-person gatherings with Aunt Mildred and/or people beyond your household, but even Zoomsgiving is rife with opportunities for your fam to induce fury. This holiday season, show them how you feel by baking a delicious dessert to accompany dinner. These mouthwatering treats will help express all your bottled-up rage and pain in a fun, festive, and edible way! Bloody Cupcakes Via Honest Cooking Author: Tamara Novakovic to remind your family members that you are comfortable around blood and gore. Ingredients Cupcake batter 2 eggs 1 tsp vanilla extract 12 tbsp sugar 12 tbsp vegetable oil 12 tbsp milk 12 tbsp all purpose flour 2 tbsp cocoa powder1 tsp baking powder Frosting 2 cups (500 ml) whipping cream 2 tsp vanilla extract Stained glass 5.2 oz (150 g) granulated sugar 0.3 cups (88 ml) water red food coloring some powdered sugar Instructions 1.Sift flour with baking powder and cocoa. 2.Mix eggs with vanilla and sugar until pale yellow and creamy. Add milk and oil and in the end, flour mixture. Pour into cupcake tins lined with paper cups. 3. Preheat oven to 356 F (180 C). Bake for around 20 minutes. Let cool. 4. For the frosting, whip the cream with vanilla extract. Put into piping bag, cut the top off and decorate the cupcakes. 5. For the sugar glass, melt sugar with water on low heat until it reaches 269 F (132 C).
    [Show full text]
  • Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
    foods Article Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe , Antonio Piga * and Costantino Fadda Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (M.C.); [email protected] (S.P.); [email protected] (P.C.); [email protected] (A.D.C.); [email protected] (P.P.U.); [email protected] (C.F.) * Correspondence: [email protected]; Tel.: +39-0792-9272 Received: 27 May 2020; Accepted: 17 June 2020; Published: 19 June 2020 Abstract: The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
    [Show full text]
  • 2014 Annual Holiday Event Collection of Recipes
    “ 2014 Annual Holiday Event Collection of Recipes ..spans four generations and thousands of pounds of chocolate. After years of owning a restaurant, Mildred Brand traveled to Chicago and attended cake decorating classes. Those classes sparked a creative passion that led her and her husband Wilbur to begin providing catering and wedding cake services. In 1964, Wilbur and Mildred moved to Fort Wayne, Indiana and began selling cake decorating supplies. Over the years, they added candy supplies, offered cake and candy decorating classes and started a mail order business. Now 50 years later, Mildred’s daughter, grandchildren and great grandchildren carry on her vision for making the culinary arts accessible to everyone. Country Kitchen SweetArt carries more than 14 thousand cake and candy supplies items. The company maintains a large store in Fort Wayne, Indiana and its web site now allows people from around the country and the world to enjoy a piece of SweetArt. Welcome to our annual Taste of the Holidays. We are glad you are able to attend and we hope the time you spend with us is an enjoyable and “ sweet “ experience. Once a year, our classroom is transformed into a “Sweet Shoppe” filled with a variety of sweet and savory treats for everyone who visits to sample. Please enjoy this sweet experience as you take the time to try all of the delicious treats we’ve made. This booklet contains recipes for everything we’ve made, and we hope you enjoy what you’ve sampled enough that you will want to try the recipes at home to share with family and friends.
    [Show full text]
  • Decorated Cake Price List
    Z Bakery Order Form (Please Print) Inscription: Special Instructions: Decal: Special Colors: Please note: • Prices include white icing or NY Buttercream frosting, DECORATED CAKE border, flowers, icing balloons and simple writing. • Any plastic images will result in an additional charge of PRICE LIST $5, edible images on the cake will result in an additional charge of $10, and drawings are $15 or more. • In high temperatures, please keep cakes in an air-conditioned car or refrigerator. • We are not responsible for cake damages after pick-up. Conveniently Located in the Marketplace Located in the Lower on Zehnder’s Lower Level Level of Zehnder’s Restaurant Prices Subject to Change 730 S. Main St Frankenmuth, MI 800-863-7999 Phone: 989-652-0467 www.zehnders.com WWW.ZEHNDERS.COM Choose Your Cake... Z Bakery Cake Size Serves Price 4” Round .....................................2 ..............................$4.50 6” Round ................................... 6-8 .............................$7.95 Order Form 6” Round .................................. 8-10 ..........................$16.95 8” Round ................................. 10-20 .........................$24.95 Guest Name: 10” Round ............................... 30-50 .........................$45.95 12” Round ............................... 60-70 .........................$53.95 Address: 14” Round ..................................92 ...........................$69.95 1/4 Sheet ....................................24 ...........................$26.95 Day & Date Wanted: Pickup Time: 1/2
    [Show full text]
  • Bloomers-Bakery-Brochure.Pdf
    ACTUAL ARTWORK:Layout 1 18/10/10 09:25 Page 1 Unit 3c Soulton Road Industrial Estate Unit 10, Rivulet Road Wem, Shropshire SY4 5SD Wrexham LL13 8DL Tel: 01939 236200 Tel: 01978 265064 Fax: 01939 236375 Order Line: 01978 355090 Mobile No. 07576 613210 All orders must be placed before 3:00pm the day before they are required. Any orders after 3:00pm cannot be guaranteed. We reserve the right to deny supply to customers with outstanding accounts. All sizes, shapes, colours and designs indicated in this brochure are approximate and we reserve the right to change them without prior notice. However every accommodation will be made to ensure our customers are not inconvenienced in any way. Brochure design by ENSO Design Communications 07974 773685 ACTUAL ARTWORK:Layout 1 18/10/10 09:26 Page 3 Cream Nutty Fresh Cream Scone One of our excellent plain scones with a fresh cream filling and a dusting of icing Who we are sugar. Superb value. Light puff pastry with fresh cream filling and a generous sprin- kling of roasted almonds and icing sugar on top. Carolines was founded in 1971 by my grandmother Mrs Elsie Hughes. Originally they had a shop in the Central Arcade in Wrexham and Long Chocolate doughnut Choux Puff another one in Bridge Street, Wrexham, with a A delicious long small ‘bake house’ behind. Four years later a third doughnut filled shop was acquired in Oswestry, Shropshire. When with fresh cream, a blob of strawberry my grandmother first opened this shop she was jam and a rich chocolate topping.
    [Show full text]
  • Catering Menu August 2021.Docx
    SOUP Soup of the day £7.00 SALADS £7.00 per portion (Minimum order of 6 portions per dish) Herby roasted aubergine with preserved lemon, pistachio and pickled chili Miso aubergine with spring onion and sesame rayu Char-grilled broccoli with chili and garlic Yogurt-roasted cauliflower with quick-pickled chillies, sultanas and red onions Grilled sweet potatoes with hot sauce, chive sour cream and pumpkin seeds Roasted sweet potato with lime and cardamom sauce and sunflower seeds Curried carrot mash with coriander and curry leaf oil Roasted carrots with red onion pickle, warm spices and coriander yoghurt Cannellini bean mash with aioli and Aleppo chili oil Chaat masala potatoes with yoghurt, tamarind and coriander chutney Green beans and grilled okra with orange, crispy onions and soya bean dressing Green beans with sambal, cashews and pickled ginger Grilled runner beans with wasabi, dulse and edamame Watermelon with pomegranate dressing, mint sugar and Pecorino Watermelon with chili and lime syrup, pickled watermelon rind, Pecorino and basil Marinated Romano peppers with dill and pine nut crumble Little gem with burnt aubergine, chive and jalapeño oil, radish and almond Advieh spiced vermicelli rice with mango pickle, herbs and fried onions Charred hispi cabbage with tomato dressing and caraway creme fraiche Bitter leaves and honey grilled peach with lime and ginger dressing and goat’s cheese Roasted fennel, ricotta cream, crystalised fennel seeds and sour cherries VEGETARIAN MAINS (Minimum order of 6 portions per dish) Seasonal vegetable
    [Show full text]