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Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup. -
Cakes by Karen's 2015 Holiday Ordering Guide
U8.i.k;; Cakes By Karen’s 2015 Holiday Ordering Guide Please Place Your Orders Early, Christmas Eve Hours: 4:30 am – 1:30 pm. 8632 Kennedy Avenue, Highland, Indiana Phone: 219-838-2310 Fax: 219-838-2598 www.cakesbykaren.org follow us on facebook! CASH ONLY!!!!!!!! Pies: 8” pie serves 8 9” pie serves 10 Cookies: 8” 9” Butter Cookies - $9.75 per pound Pumpkin $9.50 $11.50 Pinch, Mexican and Almond Crescents: $11.00/lb Holiday Shaped Sugar Cookies : $1.00 - $1.75 Pecan $10.50 $12.50 Lg Chocolate Chip, Peanut Butter or Oatmeal Raisin Apple $9.50 $10.50 Cookie - $0.80 Dutch Apple $11.50 $13.50 Pierogies - $7.75 per dozen Cherry $10.50 $12.50 $4.50 per half dozen Peach $10.50 $12.50 Potato Cheese Blueberry $10.50 $12.50 Potato & Onion Potato & Cheddar Potato & Onion & Bacon Sauerkraut Lemon Meringue $10.50 $12.50 Mushroom Cabbage Pumpkin Cream $11.50 $13.50 Ground Beef Banana Cream $12.50 $14.50 Miscellaneous: Coconut Cream $12.50 $14.50 Rum Cake: Small Loaf: - $10.00 w/nuts - $11.00 Chocolate Cream $12.50 $14.50 Rum Cake: Large Bundt: $20.00 w/nuts - $24.00 Large Connoli: $1.75 Hawaiian Strawberry $15.50 $18.50 Small Connoli: $1.25 French Silk $13.50 $15.50 Chocolate Covered Strawberries – $1.25 each or $12 per dozen Breads (ask to get your bread sliced) & Rolls: Sock It To Me - $9.50 Whole or $5.25 Half Large Buttercrust Rolls-$0.45 Small Blueberry Russian Teacake - $6.75 Small Egg Dinner Rolls -$0.30 Small Double Chocolate Sour Cream Bundt Cake - Mini Croissants-$0.35 $8.50 White Bread-$2.30 Red Velvet Bundt Cake w/Cream Cheese – $15 Christmas -
Dry White Wines Vintner's Select
DISCOUNTS: 10% Off ALL Bottles / 20% Off Cases Case Discounts are per winery and not combined purchases at all wineries. PLACE YOUR ORDER: Orders for ALL wines can be placed by calling Brandy Nance, Executive Director of the Shawnee Hills Wine Trail, at 618- 218-4402 between 8:00am and 8:00pm. Your credit card will be charged at each winery that you order from. Dry White Wines Vintner’s Select - The fine structured lemon flavors of Vidal are beautifully complemented by the soft floral aromatics of Traminette and subtle citrus aromas and flavors of Seyval. Chardonnay and Vignoles blend to create a luscious texture and mouth feel. Enjoy many layers of flavor and complexity in this southern Illinois white wine. - $21.00 Vignoles (Estate Grown) - A clean full-bodied, white wine with luscious grapefruit flavors and crisp tropical aromas. A full body and smooth finish make this wine a treat for any palate. - $18.00 Rose` - A crisp wine with an intense fruity aromas our dry Rose` bursts with fresh fruit scents of watermelon and strawberry while the slightest hint of rose graces the nose. A great wine for any occasion this Rose` displays a great balance between tannins and acidity. - $16.00 Seyval - A light-bodied white wine with hints of apple and pear. A slight suggestion of pineapple flows across the palate for a delicate finish. - $16.00 Dry Red Wines Cabernet Franc 2015 (Estate Grown) - Aged in French and American Oak barrels for two years, this distinct varietal provides a complex blend of spice, berry fruit and cedar aromas. -
Toffee-Tastic™ Cookie Cake Pops
Toffee-tastic™ Cookie Cake Pops Toffee-tastic™ Cookie Cake Pops INGREDIENTS: 1 box of Toffee-tastic™ Girl Scout Cookies® Cake Pops (made with frosting) • ½ cup+ frosting (Canned or cream cheese frosting) DIRECTIONS: • 1 pkg Toffee-tastic Girl Scout Cookies®, finely chopped 1. Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese • ¼ cup toffee bits (or frosting), if needed. A food processor works well for this. • 1 cup coating, melted (chocolate chips, butterscotch 2. Form dough into balls (1-1 ½" size). Refrigerate for 30-60 chips, white chocolate chips minutes. or candy melts) 3. Melt coating in a narrow, tall microwave safe mug. (Start with 30 • Toppings, to decorate tops (toffee bits, chopped pecans, seconds in the microwave, stir, and then continue to microwave colored sprinkles or candies) in additional 10 second intervals until smooth). Do not overheat. • Lollipop sticks 4. Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls, without sticks, use two Cream Cheese Frosting knifes to lower balls into coating). • 1½ oz cream cheese 5. Dip each ball into the coating until covered, allowing excess to • 2 Tbsp butter drip off into mug. • 1 cup powdered sugar 6. Sprinkle top with toffee, nuts or sprinkles, and allow to cool. • ½ tsp vanilla Beat all ingredients together until smooth. (Yields approximately 3/4 cup) Cookie Balls (made with cream cheese) • 3-4 oz cream cheese By using gluten-free ingredients for these recipes, cookie lovers • 1 pkg Toffee-tastic Girl Scout Cookies®, avoiding gluten can enjoy them, too! finely chopped Either version can be finished out in a candy format, or can • ¼ cup toffee bits be served on a stick, like a cake pop. -
The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental -
September Specials
SEPTEMBER SPECIALS Birriaquiles $18 Two Eggs Any Style Over Tortilla Chips in Red Guajillo Salsa Topped with Beef Birria, Menonita, Oaxaca & Panela Cheeses, Cilantro & Onion. Served with Charro Beans Torta Ahogada $17 Pork Carnitas Borrachas, Charro Beans, Pickled Onions, Spicy Arbol Sauce on a Torta Roll. Served with French Fries SHAKE IT LIKE A SALT SHAKER $13.95 / $38.95 Pitcher Souvenir Shaker to Take Home. Served with your Choice of House Margarita $19.95$19.95 Funner 'Rita CaliFino Añejo Tequila, Fresh Lemon & Lime Sour & Watermelon 'Rita Apricot Brandy Float with a Salt Rim Milagro Reposado Tequila, Watermelon Liqueur & Green mango 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Blue Curacao, Mango Purée & Passion 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Passion Fruit Purée & blackberry-jalapeno~ 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Ghost Tequila, Blackberry Purée & Fresh Lemon & Skinny 'Rita Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Agave Nectar, Soda Water, Blood Orange 'Rita Peach Bitters & Fresh Lime Juice Milagro Reposado Tequila, Blood Orange Puree, Fresh CADILLAC 'RITA Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Fresh Lemon & Lime Sour & Grand Marnier Float with a Salt Rim 'rita-nator $25.95 Freakshow Cabernet Sauvignon $13 44oz Margarita Served with House Blanco Tequila. Keep the ‘rita-nator Cup & Return for $16.95 Refills Ripe Blackberries & Hazelnut Flavors with Hints of Baking Spice -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Natural Sweeteners
Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4. -
Nutritional Information Is Correct at the Time of Publish (Jan 2021) and Is Subject to Change
Nutritional information is correct at the time of publish (Jan 2021) and is subject to change. Per typical values. Nutrional values are based on a calculated data by recipe, supplier information and analytical techniques and should be used as a guide only. Total Energy Energy Fat (g) of which of which Protein Salt (g) Portion Energy Fat (g) of which of which Protein Salt (g) Product (kJ) per (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Weight Energy (kJ) (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Product Name Weight (g) 100g 100g 100g per 100g (g) per 100g per 100g 100g 100g (g) per portion portion portion per portion (g) per portion per portion portion portion Bread Baguette 107 979 234 1.3 0.3 50 1 8.2 0.85 107 1048 250 1.4 0.4 53.0 1.0 8.8 0.9 Country Grain Batch Loaf 400 1079 255 3.3 0.9 50 1.6 9 1.3 28 335 72 0.9 0.3 14.0 0.5 2.5 0.4 Country Grain Rolls 78 1116 267 4.8 1.6 46 2.4 8.7 1 78 871 208 3.7 1.3 35.9 1.8 6.8 0.8 Large White Bread Roll 110 1101 263 4.6 1.5 47 1.2 7.7 0.99 110 1211 289 5.1 1.7 51.7 1.3 8.5 1.1 Large Wholemeal Bread Roll 110 1006 237 4.8 1.3 40 1.6 9.3 0.96 110 1107 261 5.3 1.4 44.0 1.8 10.2 1.1 Multiseed Loaves 400 1201 287 8.1 1.2 42 1.6 12 0.86 26 312 75 2.1 0.3 10.9 0.4 3.1 0.2 Scotch Roll 65 1102 263 4.6 1.5 47 1.2 7.7 0.99 65 716 171 3.0 1.0 30.6 0.8 5.0 0.6 White Bridge Rolls (Small) 46 1101 263 4.6 1.5 47 1.2 7.7 0.99 46 506 121 2.1 0.7 21.6 0.6 3.5 0.5 White Bridge Rolls (Large) 68 1101 263 4.6 1.5 47 1.2 7.7 0.99 68 749 179 3.1 1.0 32.0 0.8 5.2 0.7 White -
Halloween Treats We’Ve Done Everything We Can to Check That the Products Listed in This Auckland Zoo Halloween Treats Guide Are Palm Oil-Free
Palm Oil Free Halloween Treats We’ve done everything we can to check that the products listed in this Auckland Zoo Halloween treats guide are palm oil-free. But with currently no compulsory labeling for palm oil or its derivatives on product packaging in New Zealand, it can be a challenge! And it’s complex – with lots of derivatives described differently. So if we’ve stuffed up, please just let us know, and drop us a line if you discover other confectionery products you believe to be palm oil-free. Contact [email protected] The race to save animals and their habitats is the race to save ourselves. • Allen’s lollipops • Heards Barley Sugar • Allen’s barley sugar • Heards Fruit Refreshers A • Amos Sweets Candy Ring Pops H • Hershey’s plain kisses • Pams lollipops • Toblerone - all • Annie’s – all fruit bars • Hubba Bubba strawberry bubble tape • Pascall Mint imperials, marshmallows, • Trade Aid Fair Trade dark chocolate, P Jaybees, Eskimos 70% cocoa, orange, mint, almond • Cadbury After Dinner Mints • Jelly Belly jelly beans • Patagonia chocolate • Cadbury Bubbly treat size J • Planet Candy Lollipops • Universal Candy Trolli Britecrawlers C • Cadbury Crunchie treat size • Kiwiland barley sugars U • Cadbury Dairy Milk block K • RJs natural licorice, raspberry • Werther’s Original cream candies • Cadbury Dairy Milk treat size • Lindt chocolate range R natural licorice W • Werther’s sugar free • Cadbury Flake treat size • Lolliland Butterscotch • Whittakers – all • Cadbury Freddo - plain L • Scarborough Fair Adore milk chocolate -
Dessert Lookbook 2016 Fr
NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion. The Cheesecake Mixed Box is made up of three delicious flavours - Vanilla Bean and Chocolate, Passionfruit and Mixed Berry cheesecakes. DESSERT NEW RANGE The NESTLÉ Docello® PORTION AS YOU PLEASE range provides beautiful, inspired, finished desserts. LOOKBOOK Produced in batons, they provide 15 individual portions, ultimate versatility and are perfect for any occasion. The hard work is done; all that is needed is to cut to desired serving size, plate and garnish. 2016 FRESH NEW WAYS TO DELIGHT WITH NESTLÉ® DOCELLO® NESTLÉ is pleased to announce the complete Portion As You Please® and Minis range to its offering. The inspirational and versatile range now includes two new additions, the Mixed Cheesecake Variety Box with three exciting new flavours and the loved Australian classic, Lamington Minis available in two flavours. NEW LAMINGTON MINIS Bringing your customers the Australian favourite with flexibility and a difference just got easier with the new Lamington Minis, available in chocolate and raspberry flavours. Now, also, offered in the NESTLÉ Docello® range are the classic and extremely popular Mini Muffins, available in chocolate, blueberry and orange and poppy seed. These new additions are cost effective and make variety easier, as they can be portioned and plated to suit your requirements. NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion.