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The Best Restaurants and Hotels
★★★ THE BEST RESTAURANTS AND HOTELS EDITION ★★★ Robbe & Berking Restaurant Guide 2017 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This 10th anniversary edition of our restaurant guide is bursting with 234 culinary hotspots featuring 143 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 Alta Alta is a veritable classic amongst the Moderns. Despite its somewhat austere appearance, this range of cutlery conveys an almost sensuous feeling of pure pleasure for the eye and also for the hands. The reason is that its chiselled fi nish allows us to experience the beauty of the silver, there is no unneces- sary ornamentation to distract our gaze away from the clarity of the lines. With its simplistic beauty and its taut silhouette, Alta makes us feel that this is the one and only shape that is justifi ed in providing the basic pattern for every contemporary style of cutlery today. -
Total Anthocyanin Content in Blue Corn Cookies As Affected by the Various Acids and Oven Types
TOTAL ANTHOCYANIN CONTENT IN BLUE CORN COOKIES AS AFFECTED BY INGREDIENTS AND OVEN TYPES by JIAN LI B.S., Northeast Agriculture University, P.R. China, 1997 M.S., Kansas State University, USA, 2003 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Grain Science and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2009 Abstract Anthocyanins, a group of pink to purple water-soluble flavonoids, are well known as naturally occurring pigments credited with numerous potential health benefits. However, they are sensitive to degradation by pH, light, and temperature. Blue corn (maize) is known to be high in anthocyanins (mainly cyanidin 3-glucoside). Citric and lactic acids and glucono-delta-lactone (GDL) are weak organic acids used by the food industry. Reel, convection, and impingement ovens are all used in the baking industry and they use different baking times and temperatures because they have different heat transfer coefficients. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants and fiber. Preliminary tests showed that acids significantly increase the total anthocyanin content (TAC) remaining in the cookies when used at the 1.5% level (flour weight basis, fwb), then plateau up to the 6 % level. The interaction of three acids with three oven types (impingement oven 355F/4min, reel oven 400F/10min, and convection oven 360F/4min) were conducted to investigate their effects on the TAC remaining in blue corn based cookies. Cookie formula was based on AACC method 10-50D. Whole grain blue corn flour to wheat pastry flour ratio (80/20), guar gum level (1%, fwb), and water level (21.5%, fwb) were determined based on RSM analysis. -
Specialists for Enjoyment Ten Testimonials Present the Enjoyment Region of Stuttgart
Press Release Specialists for Enjoyment Ten testimonials present the Enjoyment Region of Stuttgart The Stuttgart Region offers a huge range of culinary delicacies: from exquisite starred restaurants to down-to-earth traditional fare, sparkling wines and sweet delights. The ten specialists below, whose professions all have to do with creating enjoyment, are just some examples of the many different facets of the Enjoyment Region of Stuttgart. Starred chef Vincent Klink – a Michelin star has been shining over his "Wielandshöhe" restaurant without a break since 1991 – cultivates not only haute cuisine, but also the tradition of typical regional dishes. He places particular importance on the quality of the ingredients used, on organically-grown vegetables and species-appropriate animal husbandry. Klink likes to buy his favourite regional produce at Stuttgart's Art Nouveau Market Hall, which was built in 1914. The Swabian restaurateurs Ferdinand and Maximilian Trautwein pursue a style of cooking that is firmly rooted in traditional Swabian cuisine. At their "Gasthaus zur Linde" the food is presented in a modern look that delights the eye as well as the palate. One of their favourite ingredients is Filderkraut, a local variety of pointed cabbage that grows on the fields of the Filder plateau south of Stuttgart. The young wine grower Moritz Haidle is one of the most successful wine producers in the Stuttgart Region and one of Germany's 60 best young vintners. In 2014 he took over the Karl Haidle wine estate in Stetten from his father, where he now carries on the family tradition. To him, not only good wine, but also good food and good automobiles are an integral part of the Stuttgart Region. -
Bräuschänke-Journal Reservierungen Und Vorbestellungen: Tel
Welcome Herzlich to the willkommen BräuSchänke! in der Ausgabe 30 BräuSchänke! BräuSchänke-Journal www.kitzmann.de Reservierungen und Vorbestellungen: Tel. 09131/810 833, alle Speisen auch zum Mitnehmen. For orders and reservations please call: Phone 09131/810 833, all food with take away option. PARKMÖGLICHKEITEN IM PARKHAUS HENKESTRASSE PLEASE USE THE PARKING FACILITIES AT PARKHAUS HENKESTRASSE Kaum ein anderer Ort Detail ins rechte Licht gerückt, Zu unseren à la carte Gerichten er als die Kitzmann-BräuSchänke zieren 27 Portraits von Persön- gänzen die wöchentlich wechseln eignet sich besser, um die Bier- lichkeiten aus Brau- und Gast- den Mittagsgerichte von Montag bis geschichte der Stadt Erlangen mit gewerbe, Politik und Kultur Freitag die Speisekarte. allen Sinnen zu erleben. Im die Wände einer der beiden Sommer können sich die Gäste Gast stuben. In addition to our regular dishes zudem im lauschigen Biergarten we serve weekly lunch specials from an der Südlichen Stadtmauer- Monday to Friday. straße saisonale Leckerbissen und Keller bier unter Bäumen Wir servieren ofenfrische schmecken lassen. Schäufele und andere fränkische Schmankerl. Seit 2008 versorgen wir unsere Gäste in der BräuSchänke, nicht We offer oven fresh „Schäufele“ (roast nur mit köstlichem Bier sondern shoulder of pork) and other Franconi- an delicacies. auch mit feinsten fränkischen Während der durchgehenden Spezialitäten. Bei uns erwarten Sie Öffnungszeiten bieten wir täglich Wählen Sie dazu fränkische Köstlichkeiten von der klassischen ab 11 Uhr (Küche bis 21:45 Uhr) Bierspezialitäten. Brotzeit über die Spezialitäten- fränkische Spezialitäten und Brot- karte bis zum wöchentlich wech- zeiten an. selnden Mittagstisch, und natürlich We recommend Franconian specialty beers with your meal. -
Robbe & Berking-Restaurantführer 2015
★★★ THE BEST RESTAURANTS AND HOTELS 2015 ★★★ Robbe & Berking Restaurant Guide 2015 ★★★ Dear readers, The combination of fi ne cuisine and exclusive silver is an experience for the senses which Robbe & Berking has been devoting itself to for more than 140 years. For the taste buds and nose, the skill of a perfect, gourmet meal. For the hands and eyes, the aesthetics of our silver. Together with the special atmosphere of a special restaurant: All of these factors come together to create the very best, which we present to you each year in our small restaurant guide. This year’s edition features 208 top addresses. Our time is too valuable to spend it in a bad restaurant. Visit the best and enjoy it. Yours, Oliver Berking 2 3 Hermitage 140 years after the opening of its fi rst silver workshop Robbe & Berking is re-launching its anniversary cutlery in 2014 – a design which is one of the most traditional and most beautiful of this long-established manu factory. The Robbe & Berking typical manual hammering technique makes each work unique. No piece is the same as any other. 4 5 ★ Courtier Weissenhaus Embedded in a wonderful landscape, inside the castle and right in the middle of Weissenhaus, the guest will fi nd the gourmet restaurant “Courtier”, named after the very painter of battles. Here you will enjoy Alexander Dehn’s and Hannes Graurock’s cooking that is of high quality, cosmopolitan and cool. Local products as well as from all over the world are the basis of a refi ned four- or six-course menu that reaches from being attached to home- up to international food, and which will turn any evening at the Courtier’s into an unforgettable experience. -
Meteorologists Predict Mild Winter ❏ Temperatures Are Trends Expected Across the Country
SUNDAY,OCT. 22, 2017 Inside: $1.50 See photos from the weekend Halloween Howwwl softball tournament. — Page 1B Vol. 89 ◆ No. 176 SERVING CLOVIS, PORTALES AND THE SURROUNDING COMMUNITIES EasternNewMexicoNews.com Meteorologists predict mild winter ❏ Temperatures are trends expected across the country. On a larger scale, La Nina condi- “Temperatures are favored to be “Temperatures are favored to be above normal and tions may exert a greater single expected to be above above normal and precipitation precipitation below normal for eastern New Mexico and all of influence on national climactic below normal for eastern New trends than any other event, and the normal, says forecaster. Mexico and all of the state,” the state.” weather pattern is more than likely Albuquerque National Weather to set in before winter, according to By David Grieder Service Senior Meteorologist — Meteorologist Chuck Jones, Albuquerque National Weather Service the 2017 U.S. Winter Outlook STAFF WRITER Chuck Jones said Friday. “But that released Thursday from the [email protected] doesn’t mean we can’t see some guard down.” “The jet stream, or the type of National Oceanic and Atmospheric cold outbreaks or colder than nor- Locally, a lower expected fre- pattern that we’re expecting in the Administration’s Climate CLOVIS — National weather mal temperatures for a brief period quency of jet stream patterns reach- winter will stay to New Mexico’s Prediction Center. forecasters anticipate a warmer and of time and it doesn’t mean we ing into the state means “fewer north and maybe only occasionally drier winter than normal for the can’t pick up a decent storm or two, storms and fewer chances to get dip down to our neck of the woods, region this year, in keeping with including snow. -
Deshalb Hermle-Deckblatt Neu.Pdf
Deshalb Hermle. Destination Hermle. Für Ihren Aufenthalt nach dem Besuch bei Hermle empfehlen wir Ihnen: For your stay following the visit to Hermle, we recommend: Noch besser fräsen. Besser leben. Im Südwesten Deutschlands. In der Heimat der Hermle-Bearbeitungszentren. Kommen Sie doch mal bei Hermle vorbei. Erlebnisreiches KUNSTVOLLES Wir freuen uns auf Sie! Exciting Experiences ARTS AND CULTURE Milling at its best. Better living. In southwest Germany. Home of the Hermle machining centers. Why not visit us. Kulinarisches Culinary Delights Sehenswürdiges We look forward to meeting you! Entspannendes Beautiful Sights Relaxation Berühmt berüchtigt: handgemachte Spätzle. Als ur- Schwäbische typische Delikatesse gehen sie auf der schwäbischen Spezialitäten Tafel ungewohnte, aber leckere Verbindungen ein: ob Flädlesuppe Probieren Sie’s doch mal … mit einem kräftigen Zwiebelrostbraten, mit Linsen und ooo Saitenwurst oder ganz kühn als Gaisburger Marsch in einer Fleischbrühe mit Rindfleisch und Kartoffeln. Maultaschensuppe You’ve gotta try it … Gaisburgerooo Marsch The world-renowned specialty: home-made “Spätzle”. Der Südwesten hält, was er verspricht – auch in der Küche. A traditional delicacy, they are served in unusual but Linsen und Spätzle tasty combinations as part of Swabian cuisine: with a mit Saitenwürstchen Southwest Germany lives up to the hype – also in terms of cuisine. hearty dish of steak, onions and gravy, with lentils and frankfurters or as “Gaisburger Marsch” – a meat broth Träubleskuchenooo with beef and potatoes. Schwarzwälder Kirschtorte „Wir können alles außer Hochdeutsch“, diesen selbstbe- wussten Slogan kann man beim Wort nehmen. Speziell in der Region Schwarzwald-Baar-Heuberg, wo handwerk- Technologie vor Ort. liches Können und Erfindergeist Erfolgsgeschichten schreiben. Mittendrin: Gosheim – eine der „Welthaupt- Surrounded by technology. -
Robbe & Berking Restaurantführer 2020
THE BEST 2020Restaurants and Hotels ★★★ ★★★ Robbe & Berking Restaurant Guide 2020 ★★★ Dear Friends of Fine Cuisine, Delicious Food and Tables Set in Style, This new edition of our restaurant guide is bursting with 293 culinary hotspots featuring 173 Michelin stars. All the eateries listed have one thing in common: their outstanding performance. The very best produce and ingredients are prepared with meticulous attention to detail here by creative chefs with incredible fl air who really love their job. If they didn’t, they wouldn’t make it onto this prestigious list. And speaking of love, there’s another thing that sets these restaurants apart: real love – real silver. After all, the trappings and the atmosphere also play an important role in the dining experience. Even the greatest masterpiece needs a stage to unveil its full effect. Nowadays, it seems there’s a constant pressure for everything to become quicker, more convenient and easier all the time. All the more comforting, then, to know that these restaurants and the people behind them exist. Dine with the best and enjoy yourself. Yours, Oliver Berking 2 3 For more than 100 years the 12mR yachts have been the epitome of sailing elegance and beauty. The world’s mecca of these more than 20-meter-long icons today is the shipyard Robbe & Berking Classics. To experience their spirit, more than 100.000 people travel to Flensburg every year. High time to unveil a silver monument to them, whose name leaves no doubt about the provenance of its graceful lines: 12 Its appearance and appeal are not in any way inferior to those classic America‘s Cup yachts! Design: Daniel Eltner 4 5 ★ Jungborn Bad Sobernheim The traditional hotel in the middle of the Soonwald-Nahe nature park on the outskirts of the small town of Bad Sobernheim has won several awards and is considered one of the leading spa hotels in Germany and the best in Rhineland-Palatinate. -
AUCTION Catalog and EVENT Program
Thanks for attending Travelers Sunset Affair: Magnificent Migrations PRODUCED BY COMO FRIENDS, BENEFITTING COMO PARK ZOO AND CONSERVATORY. FREE TO MORE THAN TWO MILLION VISITORS EACH YEAR AUCTION catalog and EVENT program COMO FRIENDS’ ANNUAL SUMMER BENEFIT FOR COMO PARK ZOO AND CONSERVATORY 651-487-8229 | comofriends.org 1225 Estabrook Drive | Saint Paul, MN 55103 THURSDAY, JULY 20, 2017 5:30 PM — 10:00 PM SUPPORT BY $ Buys 100 ears of corn for $30 ComoBuys 100 Zoo’s ears bison of corn for 30 Como Zoo’s bison Como Friends is the nonprofit organization that inspires community generosity to advance Como Park Zoo and Conservatory as a destination where people from all walks of life can gather, learn and enjoy the natural world. Supplies one hundred $ Supplies one hundred $50 bulbs for the Sunken Garden Since forming in 1999, Como Friends has invested more than 50 Flowerbulbs for Show the Sunken Garden Flower Show $37 million to enhance facilities, preserve architecture and develop programs at Como Park Zoo and Conservatory. Como Friends is dedicated to making this free-admission treasure thrive. $ Covers two weeks supply $100 ofCovers frozen two lard, weeks a treat supply for 100 polarof frozen bears lard, Buzz a treatand Neilfor polar bears Buzz and Neil $ Provides free busing and an $250 educationProvides free program busing for and one an 250 secondeducation grade program class for one second grade class $ Gives Como’s animals $500 aGives week Como’s of progressive animals 500 animala week careof progressive by University of Minnesotaanimal -
Planning Guide
PLANNING GERMANY GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Germany. Your creativity and knowledge make the trip. Germany is vast country with a rich history of world renowned scientists, masters of music, creators of beautiful art and influential minds. It is made up of 16 states, each with their own cultural characteristics, historic customs and in some locations, their own local dialects of the German language. Germany is the world’s fourth largest economy, and it also is proud to have the fourth most Michelin Star rated restaurants in the world. As unique as each state is, so is their culinary contribution to German cuisine. The wealth and abundance of natural resources contributes to the variety of dishes and beverages found around the country. The diverse armament of fish, livestock, vegetables and grains combined with a long-established culture of cooking contributes to the cornucopia of German cuisine. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Germany, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to German cuisine from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures of Germany. As always, please know that you are not alone. -
Decolonizing Our Diets by Recovering Our Ancestors' Gardens
25 wide x 41.6 deep 6 x 9 with 4.6 pi head, 5 pi gutter, 25 pi, recto, template 6x9-4x25f.ptf EDITOR’S COMMENTARY Decolonizing Our Diets By Recovering Our Ancestors’ Gardens devon a. mihesuah For Native Americans, current federal dietary guidelines promoting a meaty, cheesy diet amounted to, perhaps inadvertently, the nutritional equivalent of smallpox-infected blankets. Neal D. Barnard, M.D., and Derek M. Brown, “Commentary: U.S. Di- etary Guidelines Unfit for Native Americans” Ninety percent of diabetes and 80 percent of heart disease cases can be directly attributed to unhealthy eating and lifestyle habits. Time Magazine, 20 October 2003 Poor health resulting from lifestyle choice is a serious problem for Ameri- cans.1 Heart disease, obesity, diabetes, cancer, high blood pressure, and alcoholism rage across tribal Nations and have struck both the young and old. Members of my tribe, the Choctaw Nation of Oklahoma, for example, have been especially hard hit by a variety of ailments directly related to poor diet and lack of exercise. In a recent commentary, physicians Neal D. Barnard and Derek M. Brown stated that the 1995 Dietary Guidelines (that were reviewed in mid- 2000) advocate a diet that is unlike the traditional diets of Native peoples. An example of how out of step nutrition “experts” are with the needs of Natives is a study conducted in 1977 in Gastroenterology that revealed that 100 percent of Natives tested were lactose intolerant, which is a food in- tolerance to lactose, a sugar found in milk products. Those suffering from lactose intolerance are deficient in the enzyme lactase. -
ALLERGENKARTE ALLERGY MENU Allergen-Symbolik – Wissen Was Drin Ist!
ALLERGENKARTE ALLERGY MENU Allergen-Symbolik – wissen was drin ist! Deklarationspflichtige Allergene und Umsetzung im Speiseplan entsprechend Anlage 3 der Lebensmittelkennzeichnungsverordnung (LMKV) Allergen Bezeichnung im Bezeichnung im enthält (und daraus hergestellte Erzeugnisse): Speiseplan Speiseplan Glutenhaltiges Getreide (Weizen [A1], Roggen [A2], Gerste [A3], Hafer, Dinkel, Gluten Krebstiere und Krebserzeugnisse Krebstiere Kamut oder deren Hybridstämme) und daraus gewonnene Erzeugnisse Eier und -erzeugnisse Ei Fisch und -erzeugnisse Fisch Sojabohnen und daraus gewonnene Erdnüsse und Erdnusserzeugnisse Erdnüsse Soja Erzeugnisse Schalenfrüchte, d. h. Mandeln, Pista- zien, Hasel-, Wal-, Kaschu-, Pekan-, Milch und-erzeugnisse (einschließlich Schalenfrüchte Milch (Laktose) Para-, Makadamia- und Queens- Laktose) (Nüsse) landnüsse und daraus gewonnene Erzeugnisse Sellerie und -erzeugnisse Sellerie Senf und -erzeugnisse Senf Schwefeldioxid und Sulfite (Kon- Schwefeldioxid Sesamsamen und -erzeugnisse Sesam zentration mehr als 10mg/kg oder und Sulfite 10mg/l), ausgedrückt als SO2 Lupinen und daraus gewonnene Weichtiere und daraus gewonnene Lupinen Weichtiere Erzeugnisse Erzeugnisse Keine Angaben zu enthaltenen Keine Allergene direkt enthalten Allergenen Suppen | Soups Rindergulasch-Suppe „Ludwigs“ mit Brot 7,20 € 1,2 Beef goulash soup “ludwig’s“ with bread Klare Hühnerkraftsuppe mit Hähnchenfleisch, Nudeln, Gemüse 6,90 € Clear chicken soup with chicken meat, noodles, vegetables Saisonale Suppe Seasonal soup 6,99 € Belegte Semmel | Rolls