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Oysters,Shrimps,Mussels
Taman Mahsuri Christmas Eve Buffet Dinner 24 and 31 Eve December 2018 Cold Presentation Seafood on Ice Prawn, NZ Mussel, Fresh Oyster, Green lips Mussels, Pacific Prawns Sauces: Cocktail, Tabasco, Lemon Wedges, Wasabi Mayo Cold Cut Smoked Salmon, Smoked Oyster, Smoked Beef Pepperoni, Beef Salami Turkey Breast, Paprika Chicken Terrine Smoked seafood counter offering an array of: Smoked trout, Salmon, Tuna, Tenggiri, Seafood Sausages, Herring Charcuteries Counter Offering an Array of: Home Made Assortment of Pate, Terrine, Assortment of Composed Salads Lamb Salad with Fennel & Mint Vinaigrette and Lemon Grass Roast turkey in pineapple boat salad with lemon honey Asparagus with Marinated Goat Cheese Grilled calamari with black bean vinaigrette & mushrooms Smoked tuna with lotus root & lemon vinaigrette Grilled Portobello and wild forest mushroom salad with basil oil New potato salad with shredded roast duck and Cumin Seed Dressing Salad of Mesclun mix Create your own Caesar Salad with dressing and condiments Sauces and Dressing Thousand Islands, Tomato Coriander, Caesar, Honey Mustard, Thai Chili, Sun dried Tomato Mayo Condiments Sun dried Tomato, Shaved Parmigianino Romano Cheese, Feta Cheese, Anchovy, Bread Crouton, Garlic Confit, Kalamata Olives, Provencal Green Olives and Lemon Wedge Apricot, Prune, Figs, Walnut, Almond Flakes, Hazelnut, Pine nuts In Shooter Glass Caesar salad with Kataifi prawn, sundried tomato, pecorino Romano and light dressing Smoked wild duck breast with berries compote Cauliflower, potato infused with white truffle -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Product Catalog Table of Contents
Product Catalog Navigation: ctrl+F (find), type in keyword Table of Contents or click on an item below. Product classses listed alphabetically. CLASS PAGE CLASS PAGE CLASS PAGE BAGEL BASE MIX 1 DAIRY - BLEND 6 MOLD INHIBITORS 9 BAGELS - PAR BAKED 18 DAIRY - FROZEN 18 MOUSSE 4 BAGELS - PROOF N BAKE 13 DAIRY - LIQUID 22 MUFFIN MIX - FLAVORED 10 BAGS - PAPER 18 DAIRY - REFRIGERATED 21 MUFFIN MIX - LOW FAT 10 BAGS - POLY 18 DAIRY - WHEY 6 MUFFIN MIX - PLAIN 10 BAGS - WAX 18 DANISH - UNBAKED 14 MUFFINS - BAKED 17 BAKLAVA 15 DANISH BASE 6 MUFFINS - UNBAKED 16 BISCUIT MIX / SCONE MIX 1 DANISH FILLING / POUCH PACKS 22 NAPKINS 20 BOX - WHITE CHIP 19 DANISH FILLINGS - PAILS 23 NUGGET - GUMBIT 10 BOXES - CORRUGATED 19 DANISH MIX 3 NUTS 10 BOXES - WINDOW 19 DECORATIONS 22 ORGANIC FLOUR 8 BREAD - PROOF N BAKE 13 DOILLIES 20 OTHER - FORTE GANACHE CHIP 21 BREAD BASE 2 DONUT - FRENCH MIX 7 PADS 20 BREAD MIX 2 DONUT - FRENCH THAW N SERVE 17 PAN GREASE 30 BREADING / SEASONING 2 DONUT BASE 7 PAN LINERS 20 BROWNIE - THAW N SELL 13 DONUT BASE - FLAVORED 7 PIE - FILLINGS (DRY) 7 BROWNIE MIX 2 DONUT CAKE MIX - FLAVORED 6 PIE BASE 10 BUTTER 18 DONUT CAKE MIX - SEASONAL 6 PIE FILLINGS 28 CAKE - THAW N FINISH 13 DONUT CAKE - THAW N SELL 15 PIE FILLINGS - NO SUGAR ADDED 30 CAKE BASE 3 DONUT CAKE MIX - VANILLA 6 PIE FILLINGS - PREMIUM 30 CAKE CIRCLES 20 DONUT FILLINGS - DRY 7 PIE SHELLS - RAW 16 CAKE DECORATING - COLORING 1 DONUT FILLINGS - PAILS 24 PIES 16 CAKE DECORATING - PIPING JEL 1 DONUT MIX - YEAST RAISED 6 POLY BAGS 18 CAKE DECORATING - SUPPLIES 1 DONUT -
Paul Lafayet Mooncake Proposal (Year 2016)
Un moment de convivialité Mooncake Gift Box 凝綴中秋月餅禮盒 CONFIDENTIAL Last updated: 14 Jul, 2016 While we blend together the French delicacies and Un moment de convivialité traditional Asian mooncakes… 凝綴 中秋 . 當法式精緻甜點 遇上中式傳統月餅…… For many years, both Eastern and Western countries have been contriving for exquisite food dishes. As we combine different culinary traditions, Paul Lafayet here offers creative Hong Kong delicacies by reinterpreting traditional mooncake favorites with Western flavors and ingredients. This fusion embellishment symbolizes the gem of both Chinese traditional spirit and French amour. Paul Lafayet delicately produce special edition of mooncake collection this fall, to provide you and your loved ones a touch of French elements on the festive day. 法國和中國的飲食文化源遠流長, 對美食同樣十分講究。當法式甜點工藝與中式節 慶美饌相遇,製作出的不僅是食材與口感同步昇 華的法式月餅,更是象徵中國傳統精神與法式感 性浪漫結合的完美結晶。 Paul Lafayet 糅合中法的優良特質,精心研製 出中秋限定法式月餅,為您與摯愛的中秋添上 點點法式氣氛。 2 Key Highlights Product name: Un moment de convivialité mooncake box | 凝綴中秋月餅禮盒 No. of pieces per box: Four (Earl Grey Chestnut, Matcha Praline, Caramel, Lemon) Standard Price: HKD 320 What’s New: • First ever mooncake on using Financier as cake base • New Flavors: Matcha Praline and Caramel • Individual packaging 3 Mooncake Flavors NEW NEW Caramel Lemon Matcha Praline Earl Grey Chestnut 香脆焦糖 清新檸檬 抹茶榛子 栗子伯爵茶 Places of Origins of the main ingredients: 主要成份產地來源: Praline: Choicest Milk Chocolate and hazelnuts from Gianduja, France 果仁:從Gianduja上等牛奶巧克力和榛子和 Chestnut Paste: French imported Chestnut paste. 法國進口的栗子醬 Matcha: Tea leaves are -
PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4 -
DARI DAPUR BONDA Menu Ramadan 2018
DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan -
2021 Territorial Skills Competition
2021 TERRITORIAL SKILLS COMPETITION 32 – Baking Date: April 24th, 2021 Location: TBD Duration of contest: 7:30 am – 4:00 pm CONTEST INTRODUCTION The purpose of this challenge is to measure the competitor’s readiness and highlight the excellence and professionalism in the area of confectionary and pastry work. Time Task 7:30 am – 7:45 am Arrival. Orientation. 7:45 am – 8:15 am Set up 8:15 am – 12:00 pm Competition Time 11:50 am – 12:00 pm Presentation of French Macaron Filled Cookies 12:00 pm – 12:45 pm Lunch 12:45 pm – 3:30 pm Competition Time 2:30 pm – 2:40 pm Presentation of French Pastries 3:20 pm – 3:30 pm Presentation of Decorated Bar Cake 3:30 pm – 4:00 pm Clean Up SKILLS AND KNOWLEDGE TO BE TESTED • French Macaron Filled Cookie • French Pastries • Decorated Bar Cake SPECIFIC REQUIREMENTS Competitors will be tested on ingredient selection and portioning, mixing, make up procedures, methods of finishing, baking and presentation. During the competition, the judges will be evaluating their workplace safety, sanitation, hygiene and organization. Competitors will also be evaluated on effective use of ingredients. Examples are: • Are they producing only the required quantities • Do they have significant quantity of extra product • Did they have to re-make a product a second time All food waste must be placed into a plastic bag, which will be provided at each workstation. Disposing of the food waste cannot be done until competitors have received notice from the judges at the end of competition day. Their ability to work on their own and adapt to changing equipment and environment is essential. -
Basic Pastry
“Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1. -
Productos Participantes Panadería SKU Upc Descripción 3105806
Productos participantes Panadería SKU UPc Descripción 3105806 7501253612062 Pan Hamburguesa Chedraui 3105807 7501253612079 Pan Hot Dog Chedraui 3105808 7501253612697 Pan de Caja Chedraui 3105817 2350430 Bolillo Infantil 3105818 2350432 Telera Infantil 3105819 2350434 Pelona Infantil 3105820 2350436 Pambazo Xalapeño Infantil 3105822 2350440 Cubano 3105823 2350442 Figura Española Cuerno 3105825 2350446 Taco de Piña Integral 3105826 2350448 Concha Chocolate Integral 3105827 2350450 Concha Vainilla Integral 3105828 2350452 Cuerno Integral 3105829 2350454 Galleta Amaranto 3105830 2350456 Galleta Granola 3105831 2350458 Mantecada Integral 3105832 2350460 Taco de Fresa Integral 3105833 2350462 Pelona con Ajonjoli 3105836 2350468 Pambazo Xalapeño 3105838 2350472 *Pambazo Xalapeño Rell Queso 3105839 2350474 *Pambazo Xalapeño Rell Frijol 3105845 2350486 Pan de Manteca 3105850 2350496 Canilla Ajonjoli 3105851 2350498 Canilla Azucar 3105852 2350500 Gusano 3105853 2350502 Cubilete Queso 3105854 2350504 Cubilete Elote 3105855 2350506 Cubilete Fresa 3105856 2350508 Rebanada de Queso 3105857 2350510 Abanico 3105858 2350512 Banderillas 3105859 2350514 Paloma 3105860 2350516 Campechana 3105866 2350528 Espejo Cobertura Chocolate 3105867 2350530 Espejo Cobertura Blanca 3105868 2350532 Galleta Grajea Color 3105869 2350534 Galleta Granillo Chocolate 3105872 2350540 *Galleta Gendarme 3105873 2350542 Galleta Nuez 3105875 2350546 Yoyos 3105876 2350548 Mantecada Vainilla 3105877 2350550 Mantecada Nuez 3105878 2350552 Panquecito Azúcar 3105879 2350554 Panquecito -
We're Delighted to Bring You This Complete Bread and Bakery
12 11 10 9 We’re delighted to bring you this complete bread and bakery collection. Within it you’ll find everything you could possibly need to impress your 8 customers from breakfast through to evening service. From authentic artisan loaves, to everyday staples and traditional patisserie, we’ve sourced everything with a pride and passion that should shine through with every dish you serve. 7 6 5 4 3 2 Order now brake.co.uk 0845 606 9090 1 Terms and conditions: All goods are sold subject to availability and Brake Bros Ltd's Terms and Conditions of Sale, a copy of which is available on request or on our website at www.brake.co.uk. We reserve the right to alter prices, specifications or packaging without notice. VAT will be charged on products where applicable. All unit prices are approximate and have been rounded to the nearest whole pence. To conform to requirements of the Food Safety Act 1990 and to protect temperature integrity we are unable to accept returned product unless notified as damaged or faulty at time of delivery. This does not affect your statutory rights. Whilst we make every effort to ensure these details are correct, errors may occasionally occur. All products shown as serving suggestions. 0 Contents 4 | Artisan Breads 22 | Accompaniment 38 | Cookies & Biscuits A premium collection made using a 20-year Create your own with pucks and dough, or for old ‘live’ culture and expertly crafted, by hand. Breads total convenience choose from our fully baked A simple way to upgrade your dishes with range of delicious cookies and biscuits. -
Afternoon Tea Menu 2018Sep New
COFFEE / DECAFFEINATED SELECTION (HOT / ICE) REGULAR CAPPUCCINO LATTE DOUBLE ESPRESSO ESPRESSO The History of the Afternoon Tea MOCHA at The Langham CHOCOLATE (VALRHONA) FRESH FRUIT FLAVOURED ICED TEA Dating back to 1865, English Afternoon Tea is credited to the Duchess of Bedford. The legend says that the first lady to enjoy ‘afternoon tea’ was LYCHEE GARDEN (add $20) Anna Maria, the 7th Duchess of Bedford who lived at Woburn Abbey in Iced tea with an Asian twist, served with fresh mint and lychee. Bedfordshire and was lady-in-waiting to Queen Victoria. FRUITY FANATIC (add$20) Delicious summer iced tea served with fresh mint and blueberries. MANGO SPLASH (add $20) The Duchess of Bedford is said to have experienced a ‘sinking feeling’ in A unique taste of mango iced tea with a hint of fresh mint and green apple. the middle of the afternoon one day and asked her footman to deliver all the tea making equipment with some bread and butter to her private room. She found this new meal so satisfying and enjoyable that she soon started inviting her special friends to join her for ‘afternoon tea’. Even when she went to stay with her aristocratic friends in their manor houses, she took her own kettle and tea making items with her so that she could continue her afternoon parties when she was away from home. The simple platefuls of bread and butter that first accompanied afternoon tea developed into much more elaborate selections of sandwiches, scones, muffins, cakes, biscuits, gâteaux and fruit desserts. The Langham afternoon tea is an indulgence that lives on today and the heart of enchanting hospitality.