DOCSLIB.ORG

Ijskaarten Banners Ijsbekers Vlaggen

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ijskaarten Banners Ijsbekers Vlaggen Creatief met ijs assortiment voorjaar 2017 teren de beste ingrediënten Wij selec voor u! Innovatief en Creatief ForIce® is een assortiment ijsgrondstoffen dat door Delital Gelato Service als eigen merk in de ijsmarkt wordt gezet. Door onze jarenlange ervaring in de ijsbranche zijn wij in staat om wereldwijd de beste grondstoffen te selecteren. Met deze grondstoffen zoals fruit, noten, chocolade en melk produceren wij de hoogste kwaliteit onder het merk ForIce®. Met de producten van ForIce® bieden wij u een compleet assortiment met alles wat u nodig heeft om het lekkerste ijs te maken en te verkopen aan uw klanten. Door innovatief en creatief te zijn, zorgen wij ervoor dat wij samen met u ons assortiment ForIce® blijven ontwikkelen. Naast ons ForIce® grondstoffen assortiment bieden wij u ook ondersteuning voor de verkoop van uw ijs. Deze ondersteuning voor de verkoop bieden wij u aan in de vorm van fotomateriaal, ijskaarten, gepersonaliseerde ijsbekers, smaakkaartjes en recept ideeën. het team van Delital Gelato Service Delital Helpt staat elke dag paraat. Stuur een WhatsApp-bericht met uw korte vraag, opmerking of reclamatie naar Delital Helpt en u krijgt reactie van onze Verkoop Binnendienst. ForIce® Delital Gelato Service Echelpoelweg 4 Weerselo +31 (0)541 66 95 88 www.delital.nl [email protected] met ijs CreatiefWeer eens iets nieuws in uw vitrine of op de kaart? Met deze 3 nieuwe producten maakt u talloze smaakcombinaties. Proberen maar! Middels onze digitale nieuwsbrief informeren wij u regelmatig over onze nieuwe creatieve ideeën. U kunt zich hiervoor heel makkelijk inschrijven via onze website. De bestaande recepten zijn ook via onze site te downloaden. Tevens kunt u afbeeldingen, ijskaarten, ijsbakjes en nog veel meer promotiematerialen van ons betrekken. Wij informeren u graag over de mogelijkheden. 3x Mint 3x Met ForIce® pasta Mint wit (art.nr. 214422) maakt u bijvoorbeeld Choco/Mint ijs, dropkrijtjes ijs en het frisse Lemon/Mint ijs. Anna Pavlova De recepten hiervoor vindt u op onze website. Met ForIce® pasta Anna Pavlova (art.nr. 214432) maakt u de lekkerste meringue variaties. Deze pasta heeft een zachte romige smaak en combineert perfect met diverse andere ForIce® pasta’s en variëgato’s. Bijvoorbeeld met hazelnoot tot Hazelino en met aardbeien variëgato tot Pavlova. De recepten hiervoor vindt u op onze website. uw bestelling wordt: Creatief met ijs Snel geleverd! www.delital.nl 3x Lemon Pie Met de varigato’s Lemon Pie (art.nr. 213232) en Lemon Pie koekjes (art.nr. 214432) maakten we o.a. Citroencake, Lemon Curd en Lemon Pie Cheesecake ijs. Alledrie verfrissend lekker en toch weer steeds nét even anders. Welke zet u deze week in de vitrine? • op werkdagen voor 11.00 uur besteld, morgen in huis* • prijzen en aanwezige voorraad direct zichtbaar • status van uw bestellingen volgen • franco levering al vanaf €250,- • eenvoudig zoeken, bekijken en bestellen • bestelhistorie bekijken *geldt voor bestellingen op maandag t/m donderdag. Bestellingen van vrijdag worden op maandag uitgeleverd. Artikelnr. Omschrijving verpakking Dosering 214302 PISTACHE PUUR (met stukjes noot) 2 emmers x 3 kg 100 g/kg mix 214322 PISTACHE LISCIO (gladde pasta) 2 emmers x 3 kg 80 g/kg mix 214182 SPECULAAS 2 emmers x 3 kg 70 g/kg mix 214122 STRACCIATELLA EXCELLENT PUUR 1 emmer á 5 kg naar wens Assortiment 214292 STRACCIATELLA EXCELLENT MELK 1 emmer á 5 kg naar wens 214282 STRACCIATELLA EXCELLENT WIT 1 emmer á 5 kg naar wens 214072 TIRAMISU 2 emmers x 3 kg 80 g/kg mix Basis- / poederproducten 214162 TOMPOUCE - ST. HONORÉ 2 emmers x 3 kg 80-100 g/kg mix Artikelnr. Omschrijving verpakking Dosering 214112 TRUFFEL 2 emmers x 3 kg 80 g/kg mix 90301 FORICE® VLOEIBARE BASIS SCHEPIJS 10 l bib/11kg n.v.t. 214202 VANILLE KLASSIEK (met pitjes) 2 emmers x 3 kg 25 g/kg mix 211002 BASISBINDMIDDEL MELK/ROOMIJS 2 emmers x 2 kg 5- 7 g/l 214132 WALNOOT 2 emmers x 3 kg 80 g/kg mix 211012 BASISBINDMIDDEL SORBETIJS 2 emmers x 2 kg 8 - 10 g/l 214032 WITTE CHOCOLADE 2 emmers x 3 kg 80 g/kg mix 211022 TOTAL BASE 1 emmer a 5 kg 250 g/l 211062 PROTEINICE® 2 emmers x 2 kg 10 - 15 g/l 211082 YOGHURTPOEDER 20 2 emmers x 2 kg 15-20 g/l 211072 CHEESECAKE 2 emmers x 2 kg 40 g/l Variegato’s 211622 CHOCOLAT EXTRA DARK 2 emmers x 1,6 kg 695 g/l Artikelnr. Omschrijving verpakking 213122 AARDBEI variegato 2 emmers x 3 kg 211092 CITROENPOEDER 50 2 emmers x 2 kg 50 g/l 213072 AMARENA KERS C variegato 2 emmers x 3 kg 211202 LIMONCELLO 50 2 emmers x 2 kg 50 g/l 213172 APPELTAART variegato 2 emmers x 3 kg 211212 PINK BULL 50 2 emmers x 2 kg 50 g/l 213112 BOSVRUCHTEN variegato 2 emmers x 3 kg 211642 SALMIAK 2 emmers x 1 kg 30 g/l 213192 BISCOTTO variegato 2 emmers x 3 kg 211632 SUPER CHOC 2 emmers x 2 kg 50 g/l 213212 BUTTERSCOTCH krokante stukjes 2 emmers x 2 kg 211122 WATERMELOEN 50 2 emmers x 2 kg 50 g/l 213002 CHOCOLADE variegato 2 emmers x 3 kg 216121 CHOCOLADE SCHAAFSEL PUUR 2 kg in een karton 216131 CHOCOLADE SCHAAFSEL WIT 2 kg in een karton Vruchten pasta’s 216141 CHOCOLADE SCHAAFSEL MELK • 2 kg in een karton Artikelnr. Omschrijving verpakking Dosering 213042 CHOCOLADE WAFEL variegato 2 emmers x 3 kg 212012 AARDBEI 2 emmers x 3 kg 30 - 80 g/kg mix 213062 FORICE ROCK variegato 2 emmers x 3 kg 212002 BANAAN 2 emmers x 3 kg 30 - 80 g/kg mix 213202 GRANAATAPPEL variegato 2 emmers x 3 kg 212102 BOSBESSEN 2 emmers x 3 kg 30 - 80 g/kg mix 213022 HAZELNOOT MELK variegato 2 emmers x 3 kg 212072 BOSVRUCHTEN 2 emmers x 3 kg 30 - 80 g/kg mix 213162 LATTE & CARAMELLO variegato 2 emmers x 3 kg 212032 FRAMBOOS 2 emmers x 3 kg 30 - 80 g/kg mix 213242 LEMON PIE KOEKJES variegato • 2 emmers x 1 kg 212112 GRANAATAPPEL 2 emmers x 3 kg 70 g/kg mix 213232 LEMON PIE variegato • 2 emmers x 3 kg 212042 GROENE APPEL 2 emmers x 3 kg 30 - 80 g/kg mix 213052 MALAGA variegato 2 emmers x 3 kg 212092 HOLLANDSE KERS 2 emmers x 3 kg 70 g/kg mix 213032 PISTACHE KROKANT variegato 2 emmers x 3 kg 212082 MANGO ALFONSO 2 emmers x 3 kg 70 g/kg mix 213092 SINAASAPPEL variegato 2 emmers x 3 kg 212052 MELOEN 2 emmers x 3 kg 30 - 80 g/kg mix 213222 SNEEUWSCHUIM / MERINGUE variegato • 2 emmers x 0.5 kg 212062 PASSIEVRUCHT 2 emmers x 3 kg 30 - 80 g/kg mix 213182 SUPER CHOC variegato 2 emmers x 3 kg 213082 WILDE BOSVRUCHTEN variegato 2 emmers x 3 kg Traditionele Pasta’s 213012 WITTE CHOCOLADE variegato 2 emmers x 3 kg Artikelnr. Omschrijving verpakking Dosering 214432 ANNA PAVLOVA • 2 emmers x 3 kg 214272 APPELTAART 2 emmers x 3 kg 60 g/kg mix 214012 BISCOTTO 2 emmers x 3 kg 60 g/kg mix 214142 BOKKEPOOTJES 2 emmers x 3 kg 50 g/kg mix 214092 CARAMEL TOFFEE 2 emmers x 3 kg 50 g/kg mix 214002 COCOSNOOT 2 emmers x 3 kg 70 g/kg mix 214042 COCOS CRUNCH pasta 2 emmers x 3 kg 80 g/kg mix 214402 HAZELNOOT 2 emmers x 3 kg 80 g/kg mix 214172 HAZELNOOT “G” 2 emmers x 3 kg 100 g/kg mix 214022 KAUWGOM 2 emmers x 3 kg 45 g/kg mix 214192 LATTE & CARAMELLO 2 emmers x 3 kg 30 g/kg mix 214062 MALAGA gladde pasta 2 emmers x 3 kg 80 g/kg mix 214252 MANDORLA DOLCE 2 emmers x 3 kg 80 g/kg mix 214412 MINT (groen) • 2 emmers x 3 kg 80 g/kg mix 214422 MINT (wit) • 2 emmers x 3 kg 80 g/kg mix 214232 MOKKA KOFFIE 2 emmers x 3 kg 70 g/kg mix 214332 MUFFIN • 2 emmers x 3 kg 50 g/kg mix 214222 OMA’S CAKE 2 emmers x 3 kg 50 g/kg mix 214152 PANETTONE 2 emmers x 3 kg 100 g/kg mix 214242 PANNA ROMA 2 emmers x 3 kg 10-30 g/kg mix 214212 PEANUTS 2 emmers x 3 kg 50-80 g/kg mix Toppings Artikelnr. Omschrijving verpakking 217006 AARDBEI topping 6 flessen x 1 kg Uw lekkerste ijs in onze 217106 CHOCOLADE topping 6 flessen x 1 kg 217406 HONING topping 6 flessen x 1 kg Wafels 217306 TOFFEE topping 6 flessen x 1 kg 217206 FRAMBOOS topping 6 flessen x 1 kg MAXI CONO MIDI CONO Art.nr: 91016 Art.nr: 91021 Afmeting: 143 x 45 mm Afmeting: 160 x 42 mm Melkpoeders en suiker Karton: 360 stuks Karton: 540 stuks Artikelnr. Omschrijving verpakking Aantal per pallet: 36 Aantal per pallet: 36 92026 Volle Melkpoeder 26% 25 kg zak 92001 Magere Melkpoeder 1% 25 kg zak 95002 Fijne Kristalsuiker 20 kg zak 95010 Dextrose 25 kg zak SATURN BARON Ijsmixen Artikelnr. Omschrijving verpakking Art.nr 91010 Art.nr: 91005 90505 ForIce® Softijsmix 5% 5 l bib/5,5 kg Afmeting: 175 x 70 mm Afmeting: 165 x 95 mm 90601 ForIce® Softijsmix 9% 10 l bib/11kg Verpakking: 216 Verpakking: 216 90705 ForIce® Chocolade ijsmix 5 l bib/5,5 kg Aantal per pallet: 36 Aantal per pallet: 36 90801 ForIce® Milkshakemix 10 l bib/11kg 90901 ForIce® Softijspoeder 17% 20 x 1 kg 90405 ForIce® Frozen Yoghurt ijsmix 5 l bib/5,5 kg 90425 ForIce® Frozen Yoghurt ijsmix Lowfat 2 x 5 l bib/5,5 kg CORONA REUZEHOORN Decoraties voor op het ijs Art.nr: 91002 Art.nr: 91004 Artikelnr.
Load more

Recommended publications
  • Aerochefs Menu Card.Pdf
    just planegoodtaste VIP INFLIGHT CATERING | AMSTERDAM | ROTTERDAM | THE NETHERLANDS Welcome WELCOME TO AEROCHEFS INFLIGHT CATERING Since many years Aerochefs enjoys a well-deserved reputation as the market leader in the Netherlands, its home country, in complete, high-standard catering to the world of corporate aviation. Strategically located at Amsterdam Schiphol Airport and Rotterdam The Hague Airport, Aerochefs delivers its freshly prepared products directly from the kitchen to the their customers. On request, wide-body high loaders are available to serve high-density aircraft. Offering around-the-clock service we guarantee our clients the convenience of minimal order and deliver times. You can reach us day and night. vip infl ight catering ABOUT US AeroChefs, a Dutch company established in 2004. As national market leader, we take pride in servicing both corporate and private aviation, supplying a complete range of high quality products. The hallmark of AeroChefs is offering excellent quality of food at highly competitive prices. Our focus is on using the freshest local ingredients which, together with our eye for detail, guarantees a healthy and balanced meal. Our chefs are familiar with a wide variety of cuisines, as well as cooking traditions of all continents. In fact, we can offer you even more options than presented here. All menus are tailored to suit your clients’ needs. AeroChefs will be happy to honor any request you may have. OUR SERVICES INDEX With so many options to choose from, Aerochefs has developed this handy brochure. It serves as a working tool for fl ight attendants and • BREAKFAST, BAKERY, SANDWICHES other business travel professionals with an interest in bringing 100-percent • HOT & COLD SNACKS satisfaction with the selection of in-fl ight meals.
    [Show full text]
  • RIVM Rapport 350070001 Dutch National Food
    Dutch National Food Consumption Survey – Young Children 2005/2006 Children Young – Survey Consumption Food National Dutch Report 350070001/2007 M.C. Ocké | C.T.M. van Rossum | H.P. Fransen et al Dutch National Food RIVM National Institute fot Public Health and the Environment Consumption Survey – Centre for Nutrition and Food PO Box 1 Young Children 2005/2006 3720 BA Bilthoven The Netherlands www.rivm.nl RIVM Report 350070001/2008 Dutch National Food Consumption Survey- Young Children 2005/2006 M.C. Ocké C.T.M. van Rossum H.P. Fransen E.J.M. Buurma E.J. de Boer H.A.M. Brants E.M. Niekerk J.D. van der Laan J.J.M.M. Drijvers Z. Ghameshlou Contact: C.T.M. van Rossum Centre for Nutrition and Health [email protected] This investigation has been performed by order and for the account of Ministry of Health, Welfare and Sport, within the framework of 5.4.10 'Food consumption survey -Young Children' RIVM, P.O. Box 1, 3720 BA Bilthoven, the Netherlands Tel +31 30 274 91 11 www.rivm.nl © RIVM 2008 Parts of this publication may be reproduced, provided acknowledgement is given to the 'National Institute for Public Health and the Environment', along with the title and year of publication. 2 RIVM Report 350070001 Abstract Dutch National Food Consumption Survey-Young Children 2005/2006 Young children in the Netherlands aged 2 to 6 years do not consume sufficient amounts of vegetables, fruit, fish and fibre. In addition the intake of saturated fatty acids is higher than recommended in the 4 to 6 year-old age group.
    [Show full text]
  • 100 Lat Marki Debic, 100 Lat Współpracy
    100 LAT MARKI DEBIC, 100 LAT WSPÓŁPRACY ZESKANUJ I ZOBACZ Debic. Dla profesjonalistów 100 LAT MARKI DEBIC 100 LAT Czego można się spodziewać po jubile- WSPÓŁPRACY uszowym wydaniu naszego magazynu? Przede wszystkim prezentujemy historie naszych ambasadorów, wiodących przed- stawicieli swojego zawodu, którzy wierzą w nas równie mocno, jak my w nich. Na W 2020 roku firma Debic kończy 100 lat. przykład cukiernik Frank Haasnoot opowia- da nam, jak ważna jest śmietanka, ponadto To 100 lat produktów mlecznych mieliśmy okazję usiąść przy jednym stole i śmietanki dla profesjonalistów oraz z trzema ikonami belgijskiego cukiernictwa: Walterem Serbruynsem, Jean-Pierre'em naszej obecności w niezliczonej ilości Bataille i Paulem Wittamerem. Przy śniadaniu Wittamer opowiedział nam, w jaki sposób pracowni i piekarni. A przede wszystkim zorganizował zespół w swojej pracowni. – to 100 lat współpracy. Bo choć ciężka W tym numerze !D wracamy również do wie- praca i talent mają ogromne znaczenie, lu tematów. Jak to wygląda? W części „świętu- jemy!” znalazły się piękne, odświętne kreacje, to właśnie współpraca w zespole jest z kolei część „wczoraj i dziś” poświęciliśmy zawsze decydująca. klasykom, które mają się dobrze już od 100 lat. Oczywiście w inspirującym, nowoczes- nym wydaniu! A to nie wszystko! Życzymy przyjemnej lektury – i inspiracji! 100 LAT MARKI DEBIC 100 LAT WSPÓŁPRACY Na przestrzeni 100 lat istnienia firmy Debic pojawiło się wiele innowacji. Z przyjemnością prezentujemy wybrane wydarzenia z historii. 1920 1965 Jean Debye i narodziny firmy Debic Demarle eksperymentuje z pieczeniem bagietek Jean Debye rozpoczyna skup mleka od mleczarzy. w silikonowych formach. Dwadzieścia lat Produkty mleczne wciągnęły go na tyle, że postanowił założyć później wprowadzi na rynek Flexipan: linię własną firmę: Laiterie Debye, z której później powstała firma unikatowych produktów o różnorodnych Debic.
    [Show full text]
  • National Unit Specification: General Information (Cont)
    Higher National Unit specification General information Unit title: Pastry (SCQF level 7) Unit code: DL44 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 03 Unit purpose This Unit is designed to enable learners to plan, prepare, produce and finish a wide range of pastry products to a professional standard. This Unit is intended for learners interested in specialising as a pastry chef; however, it is also suitable for those interested general professional cookery. Outcomes On successful completion of the Unit the learner will be able to: 1 Produce pastry mixes and plan, produce and present a variety of pastry products suitable for inclusion on a dessert menu. 2 Produce pastry mixes and plan, produce and present a variety of pastry products suitable for inclusion in a selection of afternoon tea items. 3 Produce pastry mixes and plan, produce and present a selection of savoury pastry items for a variety of situations. Credit points and level 1 Higher National Unit credit at SCQF level 7: (8 SCQF credit points at SCQF level 7) Recommended entry to the Unit Access to this Unit is at the discretion of the centre. However, it is recommended that learners have some knowledge of baking and finishing techniques applied to patisserie products. This could be achieved by completion of the National Unit in Patisserie at SCQF level 6 or by relevant industry experience. DL44 34, Pastry (SCQF level 7) 1 Higher National Unit Specification: General information (cont) Unit title: Pastry (SCQF level 7) Core Skills Opportunities to develop aspects of Core Skills are highlighted in the Support Notes for this Unit specification.
    [Show full text]
  • The Appetizing and Satiating Effects of Odours
    The appetizing and satiating effects of odours Mariëlle G. Ramaekers Thesis committee Promotor Prof. Dr. Martinus A.J.S. van Boekel Professor of Product Design and Quality Management Wageningen University Co‐promotors Dr Pieternel A. Luning Associate professor, Food Quality and Design Wageningen University Dr Catriona M.M. Lakemond Assistant professor, Food Quality and Design Wageningen University Other members Prof. Dr Kees de Graaf, Wageningen University Prof. Dr Jeffrey M. Brunstrom, University of Bristol, United Kingdom Prof. Dr Anita Jansen, Maastricht University Prof. Dr Garmt Dijksterhuis, University of Copenhagen, Denmark This research was conducted under the auspices of the Graduate School VLAG (Advanced studies in Food Technology, Agrobiotechnology, Nutrition and Health Sciences). ‐ 2 ‐ The appetizing and satiating effects of odours Mariëlle G. Ramaekers Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University by the authority of the Rector Magnificus Prof. Dr M.J. Kropff, in the presence of the Thesis Committee appointed by the Academic Board to be defended in public on Wednesday 27 August 2014 at 4 p.m. in the Aula. ‐ 3 ‐ Mariëlle G. Ramaekers The appetizing and satiating effects of odour over time, 164 pages. PhD thesis, Wageningen University, Wageningen, NL (2014) With references, with summaries in Dutch and English ISBN 978‐94‐6173‐999‐5. ‐ 4 ‐ Summary Background and aim Unhealthy eating habits such as unhealthy food choices or overeating increase the prevalence of obesity, diabetes, cancer, cardiovascular and other diseases. Therefore, it is important to understand how separate factors, such as sensory processes, influence our eating behaviour. As one of the sensory modalities, olfaction has a relationship with food intake regulation.
    [Show full text]
  • King's Day 2021 Traditional Dutch Recipes
    King’s Day 2021 Traditional Dutch Recipes Tompouce is the number one King’s Day delicacy: around this day, its sales increase by 600%! You can of course get them from the bakery or your local supermarket, but it is way more fun to make them yourself. Tompouce Ingredients for 4 people 250 ml milk Instructions 3 egg yolks 1. Preheat the oven to 220 °C. baking tray lined with a baking 25 grams flour sheet. Prick holes into the pastry 2. Warm the milk and add a vanilla 40 grams sugar with a fork. Bake for about twelve bean. minutes or until the dough is half a vanilla bean 3. Mix the egg yolks with the sugar golden. Remove them from the 4 slices of puff pastry and flour in a bowl. Stir until oven and let them cool. (frozen) smooth. 7. Now it is time to make the icing. 100 grams powdered 4. Take the vanilla bean out of the Stir the powdered sugar with sugar milk, open it up and scrape out a little bit of water. Start with a splash of water the marrow. Return this to the pan adding one tablespoon of water and stir. Take two tablespoons of and add more if necessary. Then orange food colouring the warm milk and stir it into the add the orange food coloring. egg yolk mix. Carefully stir all this 8. Cut the puff pastry slices in half back into the warm milk into the so that you get 8 equally sized pan, put it back on a low heat and rectangular pieces.
    [Show full text]
  • Food & Beverage
    FOOD & BEVERAGE Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Cocktail Menus Beverage Packages Open Bars Contacts Home Dear Guests, Our intention is to make the time you choose to spend with us as pleasurable as possible. With this is mind we have created a wide range of inspiring menu options and dining packages to delight your guests. With a focus on healthy options; from reviving snacks, tempting treats and refreshing drinks at break times, to more substantial offerings we have created a range of menu options for all occasions. Lighter bites and larger lunches, impressive cocktail receptions, generous buffets and peerless gala dinners all feature in these specially created seasonal packages. We do appreciate that each and every occasion is individual and as such demands special attention, after all every event should be as unique as the guests invited. Executive Chef Franz Conde Home CONTENTS BREAKFAST COFFEE BREAKS LUNCH & DINNER BUFFETS LUNCH & DINNER MENUS Continental Breakfast Welcome Coffee Breaks Sandwich Lunches Served Lunch & Dinner Quick Start Mid Morning Coffee Breaks Working Lunches Served Dinner Breakfast at Hilton Afternoon Coffee Breaks Around the World Breakfast Box ‘On the go’ Executive Chef’s Signature Coffee Breaks Lunch & Dinner Buffets COCKTAIL MENUS BEVeraGE PackaGES OPEN BARS Cocktail Packages Dutch Beverage Package Drinks List Canapes a La Carte International Beverage Package Wine List Cocktail Lounge Breakfast Coffee Breaks Lunch & Dinner Buffets Lunch & Dinner Menus Cocktail Menus Beverage Packages Open Bars Contacts BREAKFAST Home Rightly acknowledged as the most important meal of the day; here at Hilton we take our breakfast offering seriously.
    [Show full text]
  • The Analysis of Advanced Glycation Endproducts
    The analysis of advanced glycation endproducts Citation for published version (APA): Scheijen, J. J. L. J. M. (2017). The analysis of advanced glycation endproducts: a mass spectrometry–based approach & its applications. Datawyse / Universitaire Pers Maastricht. https://doi.org/10.26481/dis.20170621js Document status and date: Published: 01/01/2017 DOI: 10.26481/dis.20170621js Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website. • The final author version and the galley proof are versions of the publication after peer review. • The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal.
    [Show full text]
  • Annexe 1: Liste Des Aliments
    ANNEXE 1: LISTE DES ALIMENTS 00 UNCLASSIFIED 01 POTATOES AND OTHER TUBERS 01 00 UNCLASSIFIED, MIXED AND OTHER TUBERS 9 Tubercule n.s. 13 opinambour 10 Patate douce 2 Manioc 11 Igname 01 01 POTATOES 2611 Pomme de terre, frite, four 2610 Pomme de terre, frite n.s. 2 Pomme de terre 8 Pomme de terre, duchesse 1 Pomme de terre (produits base de-) n.s. 6 Pomme de terre, noisette 7 Pomme de terre, tranche, frite 4 Pomme de terre, frite, ordinaire 3 Pomme de terre, rosti/galette TS TS 5 Pomme de terre, croquette EN IM 02 VEGETABLES AL S S 02 00 UNCLASSIFIED, MIXED SALAD/VEGETABLES E D 130 Mix légumes crudités n.s. E 132 Mix légumes, à cuire n.s. 136 Mix légumes, petits pois et carottes 137 Mix légumes, macédoine 2562 Mix légumes, chinois (champ chin, bamb..) ANNEXE 1: LIST 1: ANNEXE 2561 Mix légumes, méditerranée (poivron, courgette, carrote 134 Mix légumes, mexicain (mais, poivron, ...) 3 2560 Mix légumes, thai (racine de lotus, ...) 2559 Mix légumes, (carotte, mange-tout, mais baby) 2558 Mix légumes, (haricots, brocoli, champ, poivron, oignon) 133 Mix légumes, pour potage 2556 Mix légumes, sac vapeur (carotte, chfl, mange-tout) 2555 Mix légumes, sac vapeur (carotte, chfl, brocoli) 02 01 LEAFY VEGETABLES (EXCEPT CABBAGES) 14 Légume feuille n.s 16 Salade verte n.s. 15 Salade n.s. 22 Salade, feuille de chêne 18 Salade, frisée 20 Salade, iceberg 17 Salade, laitue 19 Salade, laitue frisée 25 Salade, lollo bionda 26 Salade, lollo rossa 24 Salade, pissenlit 27 Salade, radicchio 23 Salade, romaine 28 Salade, roquette 21 Salade, blé 29 Scarole 30 Cresson 31 Cressonette TS 32 Chicon EN 33 Chicorée (légume) IM 34 Pourpier AL S S E 35 Epinard D E 36 Feuille de bette 37 Feuille de vigne 38 Algues n.s.
    [Show full text]
  • Rabbi Naphtali Burnstein Director of Supervision Effective Through 08
    August 28, 2020 8 Elul 5780 Dobla BV Galileistraat 26 Heerhugowaard 1704 SE Netherlands This is to certify that the 825 products specified in the listing below, manufactured by DOBLA BV of the above address, are Kosher and under our supervision. PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Dairy; Non-Cholov Yisroel. All products listed below are certified only when bearing the Star-D Dairy symbol. All products listed below are Kosher for year-round use, excluding Passover. All products listed below are certified Kosher when manufactured by Dobla - Vietnam of Ba Ria, Vietnam; or Dobla Belgium Production NV of Kessel Station, Belgium; or Dobla Usa Manufacturing of Duluth, GA, as stated on label or lot specific certificate of analysis issued by manufacturer. This letter of certification is valid through August 31, 2021 and is subject to renewal at that time. BRAND: Dobla UKD# PRODUCT LISTING SK5GBP4YP2I 10-Pack Xmas Bauble Red SKBZTCKIZ6N 10-Pack Xmas Bauble White SKXNDUYCQY5 3 Eggs In A Nest SKZAEDAFDED 83025 - Baskin Robbins D2 White SKZ1T0XLXVL 83041 - Baskin Robbins D44 White SKH2B4J7NFG Acorn SKXGEZVEPD8 Almond Shape Compound JD SK0B06TZ5LX Animal Assortment SKMHQZA6KSD Animal Assortment Asia SKZAWU667S7 Antler SK4S3ZBVMND Ariel Decor SKSGYZXDG3I Bakersland Punt SKEDGF3V60S Ball Dark Gold SKPW53NWAI1 Ball Dark Red SKUSQ2S3NTD Ball Green White Gold SKZ4ACMAXC1 Ballerina Cup Dark SK3N163B769 Ballerina Marbled SKU6QBEW4U5 Balloons Rabbi Naphtali Burnstein Effective Through 08/31/2021 Director of Supervision Page 1 of 40 August 28, 2020 8 Elul 5780 Dobla BV Galileistraat 26 Heerhugowaard 1704 SE Netherlands PLEASE NOTE THE FOLLOWING CONDITIONS OF CERTIFICATION: All products listed below are Dairy; Non-Cholov Yisroel.
    [Show full text]
  • Colofon Uitgegeven in Een Oplage Van 1.500 Stuks, Ter Gelegenheid Van Het 180-Jarig Bestaan Van Royal Steensma
    Colofon Uitgegeven in een oplage van 1.500 stuks, ter gelegenheid van het 180-jarig bestaan van Royal Steensma. Redactie: Emina Ðencicˇ ´ Recepten: Team Ambacht Ontwerp: Mangoa Ontwerp, Angela van der Knaap Fotografie: Morel Fotografie, Sander Morel Drukwerk: Mazeline Talent for Taste 1839-2019 No-nonsense, met passie Alstublieft! Voor u ligt een uniek receptenboek dat we hebben samengesteld omdat Royal Steensma 180 jaar bestaat. Dat is best een hele tijd, als je er even goed over nadenkt. De roots van ons familiebedrijf liggen in 1839: het jaar waarin de eerste spoorlijn in Nederland werd geopend – tussen Haarlem en Amsterdam, om maar wat te noemen. Auto’s waren er nog niet, en veel van de machinerieën die je tegenwoordig in een bakkerij tegenkomt, waren nog ondenkbaar. Hoe anders is dat tegenwoordig. Een bakker – groot of klein, in binnen- of buitenland – heeft anno nu de keuze uit een hele range aan hightech apparatuur: ovens die volautomatisch talloze bakprogramma’s draaien, koelingen en vriezers die op afstand bestuurd kunnen worden, productielijnen die met paar klikken op de plc-besturing simpel overschakelen van croissants naar kleinbrood en duizenden stuks per uur produceren volgens een vaste norm, en onderhoud dat met virtual reality-techniek overal ter wereld met de snelheid van een internetverbinding kan worden gepleegd. In de winkel is het niet anders: computergestuurde koelvitrines met led-verlichting zijn heel normaal, net als smartkassa’s die zijn verbonden aan het centrale inkoopsysteem van de bakkerij. Contactloos betalen, slimme verlichting – het hoort er tegenwoordig allemaal bij in een bakkerijonderneming. Wat niet is veranderd, is het belang van het vakmanschap van de bakker.
    [Show full text]
  • Similar Taste-Nutrient Relationships in Commonly Consumed Dutch and Malaysian Foods
    Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods Teo, P. S., van Langeveld, A. W. B., Pol, K., Siebelink, E., de Graaf, C., Yan, S. W., & Mars, M. This is a "Post-Print" accepted manuscript, which has been published in "Appetite" This version is distributed under a non-commercial no derivatives Creative Commons (CC-BY-NC-ND) user license, which permits use, distribution, and reproduction in any medium, provided the original work is properly cited and not used for commercial purposes. Further, the restriction applies that if you remix, transform, or build upon the material, you may not distribute the modified material. Please cite this publication as follows: Teo, P. S., van Langeveld, A. W. B., Pol, K., Siebelink, E., de Graaf, C., Yan, S. W., & Mars, M. (2018). Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods. Appetite, 125, 32-41. DOI: 10.1016/j.appet.2018.01.020 You can download the published version at: https://doi.org/10.1016/j.appet.2018.01.020 Accepted Manuscript Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods Pey Sze Teo, Astrid W.B. van Langeveld, Korrie Pol, Els Siebelink, Cees de Graaf, See Wan Yan, Monica Mars PII: S0195-6663(17)31228-X DOI: 10.1016/j.appet.2018.01.020 Reference: APPET 3759 To appear in: Appetite Received Date: 18 August 2017 Revised Date: 28 November 2017 Accepted Date: 19 January 2018 Please cite this article as: Teo P.S., van Langeveld A.W.B., Pol K., Siebelink E., de Graaf C., Yan S.W.
    [Show full text]