DOCSLIB.ORG

Bakery & Confectionery

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Bakery & Confectionery BAKERY & CONFECTIONERY CONTACT INFORMATION Head Offi ce Foodservice Centre Northern Ireland Offi ce Newcastle West Killamonan Down Business Park Limerick The Ward Downpatrick Ireland Co. Dublin BT30 9UP Tel: +353 (0)69 20200 Tel: +353 (0)1 4566550 Tel (NI): 028 4481 1500 Fax: +353 (0)69 20400 Fax (NI): 028 4481 2500 To Order: Email [email protected] Online pallasfoods.com/online Freefax 1800 20 20 10 Sales Representative Telesales Executive Name: ........................................................................................ Name: .......................................................................................... Phone: ....................................................................................... Phone: .......................................................................................... 1 & A Partnership in Excellence PALLAS FOODS AND FINDLATER WINE & SPIRIT GROUP WORKING TOGETHER TO DELIVER A PERFECTLY MATCHED RANGE OF EXCLUSIVE WINES FROM AROUND THE WORLD. FIND OUT MORE AT WWW.PALLASFOODS.COM/PRIVATE-VINES (R.O.I ONLY) 2 ONLINE ORDERING Convenient Order to suit your business Ease of Registration To find out more visit www.pallasfoods.com/online or talk to your Area Sales Manager 3 ORTING L PP OC U A S L F O S R R O EA VE 0 Y R 3 At Pallas Foods we believe in supporting local growers, producers, suppliers and customers. Throughout the years we have supported and nurtured numerous local suppliers to provide them with a route to market, we are first to market with new products and we have been the leader with our delivery and logistics network throughout the country. As a customer of Pallas Foods not only do you get the best in class of foodservice you also get a dedicated team working to source the widest range of produce both locally and internationally. In tandem with this you also get years of expertise from our chefs, our product specialists, our category management team and all other departments that make Pallas Foods the success it is today. We look forward to supporting and serving you this year and the coming years. 4 GENERAL INFORMATION 0 1 Terms and Conditions 2 All transactions are carried out under our terms and conditions, which are printed on the reverse side of our sales invoices, a copy of which is available on request. Pallas Foods reserves the right to alter their terms and conditions at any time without notifi cation. 3 Order by 5.45 pm 4 For next day delivery, unless otherwise indicated, orders must be received by 5.45pm. See key below for further information. Orders may be left on our telephone voicemail after offi ce hours. These orders will be 5 processed on the next working day and delivered on the following delivery day. Minimum Orders 6 To ensure the best delivery service Pallas Foods requires a minimum of €150.00 or £130.00 per delivery. 7 Pricing Prices are correct at time of going to print. Prices may vary during the lifetime of this Catalogue to refl ect 8 market fl uctuation. Sales Representatives and your Telesales Executive can confi rm current prices. VAT 9 VAT is applicable on some products. Rates may vary depending on current regulations. 10 Catalogue Details Pallas Foods reserves the right to change product brands, specifi cations, packaging or prices during the life of this brochure. This catalogue and its contents are the copyright of Pallas Foods and cannot be reproduced in 11 part or whole without prior written consent. 12 13 Product must be ordered Lead time Gluten Free Thaw and serve before time shown Pre portioned Healthy Food Product Pre portioned Bake Off 14 Manufactured on the Vegan Lactose Free Frozen 15 island of Ireland KEY Bord Bia Quality Assured Irish Farmhouse Organic Deep Fry Member plants & farms Cheesemakers Association 16 Microwave MSG Free Vegetarian Boil or Poach 17 18 19 20 Supporting Irish 21 manufacturers 22 23 and Irish jobs 24 At Pallas Foods our mission, when sourcing products for our 25 Customers, is to always source products of the highest quality and safety standards. While we purchase local in the fi rst instance, it 26 is not always possible to source our ever increasing range locally. Having stated that, we are very aware of our responsibility to Irish 27 manufacturers and endeavour to always source Irish manufactured products and in turn support Irish jobs. This “shamrock” logo 28 can be found throughout the Food Book and demonstrates our commitment to support Irish manufacturers and Irish jobs on 29 the Island of Ireland, while not necessarily conveying any claim in relation to the origin or provenance of these products. 30 We encourage our Customers to support such products and in turn we are all supporting Irish jobs 31 5 32 Bakery & Confectionery Breads Dessert Flour & Yeast Bagels 220 Banqueting Slabs 254 Baking Ingredient 281 Baguette 211 Dessert Sauce 258 Baking Spray 281 Baps 218 Flavoured Toppings 257 Batter 280 Breadcrumbs 221 Individual Cheesecakes 254 Flours 278 Brioche 214 Maple & Agave Syrup 258 Pre-Mix 279 Buns 216 Mini Desserts 255 Yeast 280 Ciabatta 215 Petits Fours 257 Flat Breads 219 Portion Frozen 252 Dessert Ingredients Focaccia 216 Tray Bakes 254 Chocolate Ingredients 282 Irish Style Breads 214 Confectioners Custard 282 Mixed Petit Pain 213 Ice Creams & Sorbets Corn Syrup 284 Panini 216 Easy Scoop 260 Creme Mix 282 Petit Pain / Rolls 212 Glenown Farm 259 Food Colouring 285 Pretzels & Grissinis 221 Ice Cream Cones 262 Gelling Agents 283 Rustic Breads 213 Ice Cream Decoration 262 Genoise Mix 282 Sliced Bread 221 Ice Cream Desserts 261 Glazing Agents 283 Soft Rolls 218 Paganini 260 Ice Cream Ingredients 284 Stuffing 222 Quick Service Product 263 Icing & Marzipan 284 Wraps 220 Sorbets 260 Ingredients 285 Value Range 260 Jam Ingredients 284 Gluten Free Yoghurt Frozen 261 Marshmallows 284 Ambient Confectionery 225 Pie & Tart Fillings 284 Breads & Scones 223 Mauds Ice Cream Praline & Pistachio 283 Confectionery 224 Mauds Ice Cream 264 Sugar Ingredients 283 Cookie 225 Vanilla & Extract 282 Gluten Free Tartlet 225 Pastry Cooca Tart Shells 270 Baking Accessories Viennoiseries Neutral 266 Accesssories 286 Assorted Viennoiseries 228 Savoury 268 Cake Box 286 Croissants 226 Sponge 270 Danish 227 Sweet 268 Denatured Alcohol Doughnuts 231 Extracts 288 Muffins 230 Baskets & Nests Pre-Seasoned Alcohol 288 Pain au Chocolat 227 Baskets and Nests 271 Pre-Seasoned Wine 288 Scones 229 Meringue 271 Wine For Cooking 288 Breakfast Cereals Pastry Frozen Fruits Frozen Breakfast Cereals 232 Crepes 273 Frozen Fruit 289 Filo 272 Smoothies Preparation 290 Biscuits Cookies & Bars Kataifi 272 Biscuits Sweet 234 Puff & Sugar Pastry 272 Purées, Fresh Fruit Cakes Sliced & Bars 235 Quiche Base 272 Fresh Purée 291 Cookies 234 Spring Roll 272 Jars 291 Grocery Snack Bars 237 Sweet Pastry 272 Vol-au-Vent Frozen 272 Purées Frozen Bar Snacks Waffles 272 Frozen Purée 293 Crisps 239 Won Ton 272 Fruit Coulis Frozen 293 Good Snack Co 240 Fruit Purée Frozen 292 Nuts Mixed 240 Chocolate Cups 275 Fruit - Jars, Tins, Tubs Cakes Decorations 275 Fresh Fruit 294 Cakes Frozen 249 Drops 274 Mini Fruit 295 Cheesecakes 247 Petit Fours 277 Tins 294 Gluten Free Cake 250 Marguerites Cakes 248 Salamander Patisserie 245 Value Range 248 Bakery & Confectionery INDEX Breads Prices may vary, please check at time of order. Baguettes Sourdough Parisien Parisien Long French Stick 460g Parisienne 20 x 400g Case of 15 x 400g Case of 20 x 460g Par-Baked BR770Z contains 15 pieces. BR906Z contains 20 pieces. BR430Z contains 20 pieces. Typical Weight 6kg Typical Weight 9.8kg Typical Weight 8kg BR770Z BR906Z BR430Z Traditional Stone Baked Baguette Country Style Baguette (Sour Dough) Bread Baguette 220g Case of 25 x 280g Par-Baked Case 25 x280g Par-Baked Case of 35 x 220g BR713Z contains 25 pieces. BR712Z contains 25 pieces. BR356Z contains 35 pieces. Typical Weight 7kg Typical Weight 7kg Typical Weight 7.7kg BR713Z BR712Z BR356Z Multi Cereal Baguette Plain Sandwich Baguete Stone Part Baked Poppyseed Demi Baguette Stone Part Baked Case of 50 x140g Case of 50 x 140g Case of 50 x 140g Typical Weight 7kg Typical Weight 7kg Typical Weight 7kg BR767Z BR763Z BR764Z Bakery & Confectionery Sordough Roll 54 x 130g White Salad Roll Demi Rustic Baguette Stone Baked Case of 54 x 130g Case of 54 x 120g Case of 50 x 150g Typical Weight 7.02kg Typical Weight 6.48kg BR391Z contains 50 pieces. BR772Z BR775Z Typical Weight 7.5kg BR391Z Demi Baguette Seeded Bread Brown Demi Baguette Baguette Demi Triple Grain Case of 36 x 130g Par-Baked Case of 45 x 140g Case of 56 x 140g Typical Weight 4.68kg BR357Z contains 45 pieces. BR907Z contains 56 pieces. BR771Z Typical Weight 6.3kg Typical Weight 7.84kg BR357Z BR907Z Please Quote Customer Account Code 211 Breads Prices may vary, please check at time of order. Half Baguette Demi Baguette 32 x 130g Demi Baguette Wheat 32 x 130g Par-Baked Case of 60 x 130g Thaw & Serve Thaw & Serve P304Z contains 60 pieces. BR702Z contains 32 pieces. BR703Z contains 32 pieces. Typical Weight 7.8kg Typical Weight 4.16kg Typical Weight 4.16kg P304Z BR702Z BR703Z Petit Pain / Rolls Pain Petit Multicereal Demi Baguette Malted Demi Baguette Bread Petit Pain Large Case 90 x 90g Case of 70 x 130g Case of 30 x 120g Par-Baked BR731Z contains 70 pieces. Typical Weight 3.8kg BR359Z contains 90 pieces. Typical Weight 9.9kg BR734Z Typical Weight 7.65kg BR731Z BR359Z Petit Pain 57g Petit Pain Wholemeal Case 135 x 55g Bread Petit Pain 40g Par-Baked Par-Baked Par-Baked BR433Z contains 125 pieces. BR313Z contains 135 pieces. BR373Z contains 210 pieces. Typical Weight 7.13kg Typical Weight 7.43kg Typical Weight 8.4kg BR433Z BR313Z BR373Z Bakery & Confectionery White Crusty Roll Sourdough Roll Case of 40 x 85g Chia Seed Roll Case 40 x 85g Ready to bake - Irish Ready to Bake - Irish Case of 40 x 85g BR745Z contains 40 pieces.
Recommended publications
  • Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America

    Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America

    University of the Pacific Scholarly Commons College of the Pacific aF culty Articles All Faculty Scholarship Spring 1-1-2003 Wendy A. Woloson. Refined aT stes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facarticles Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2003). Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America. Winterthur Portfolio, 38(1), 72–76. https://scholarlycommons.pacific.edu/cop-facarticles/70 This Book Review is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Articles by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. 72 Winterthur Portfolio 38:1 upon American material life, the articles pri- ture, anthropologists, and sociologists as well as marily address objects and individuals within the food historians. It also serves as a vivid account Delaware River valley. Philadelphia, New Jersey, of the emergence of consumer culture in gen- and Delaware are treated extensively. Outlying eral, focusing on the democratization of once- Quaker communities, such as those in New En- expensive sweets due to new technologies and in- gland, North Carolina, and New York state, are es- dustrial production and their shift from symbols sentially absent from the study. Similarly, the vol- of power and status to indulgent ephemera best ume focuses overwhelmingly upon the material life left to women and children.
  • A Confectionery Map of Regional Specialties

    A Confectionery Map of Regional Specialties

    The Great North American Road Trip THE 2021 PETER’S® CHOCOLATE CALENDAR A Confectionery Map of Regional Specialties One of the great pleasures of domestic travel in North America is to see, hear and taste the regional differences that characterize us. The places where we live help shape the way we think, the way we talk and even the way we eat. So, while chocolate has always been one of the world’s great passions, the ways in which we indulge that passion vary widely from region to region. In this, our 2021 Peter’s Chocolate Calendar, we’re celebrating the great love affair between North Americans and chocolate in all its different shapes, sizes, and flavors. We hope you’ll join us on this journey and feel inspired to recreate some of the specialties we’ve collected along the way. Whether it’s catfish or country-fried steak, boiled crawfish or peach cobbler, Alabama cuisine is simply divine. Classic southern recipes are as highly prized as family heirlooms and passed down through the generations in the Cotton State. This is doubtless how the confection known as Southern Divinity built its longstanding legacy in this region. The balanced combination of salty and sweet is both heavenly and distinctly Southern. Southern Divinity Southern Divinity Sun Mon Tue Wed Thur Fri Sat Ingredients: December February 1 001 2 002 2 Egg Whites S M T W T F S S M T W T F S 17 oz Sugar 1 2 3 4 5 1 2 3 4 56 6 oz Light Corn Syrup 6 7 8 9 10 11 12 7 8 9 10 11 12 13 13 14 15 16 17 18 19 14 15 16 17 18 19 20 4 oz Water 20 21 22 23 24 25 26 21 22 23 24 25 26 27 1 tbsp Vanilla Extract 27 28 29 30 31 28 New Year’s Day 6 oz Coarsely Chopped Pecans, roasted & salted Peter’s® Marbella™ Bittersweet Chocolate, 003 004 005 006 007 008 009 3 4 5 6 7 8 9 for drizzling Directions: Beat egg whites in a stand mixer until stiff National Chocolate peaks form.
  • Madeira Cake Mix

    Madeira Cake Mix

    Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing
  • Carta Francés QR

    Carta Francés QR

    Index Boites de “mantecadas” et produits pour faire soi-même à la maison................................................................Page1 SUCRÉ Viennoiseries/Mini viennoiseries/Petits fours/Chi-Chi/Gâteaux/...........................................................................Page 2 Pain grillé/Pain brioché/Gaufres/ .............................................................................................................................Page 3 Patisserie koppo...........................................................................................................................................................Page 4 GLACES Saveurs de toute l’année/Saveurs été ....................................................................................................................Page 5 SALÉ Pinchos/Croquettes/Rations/Pizzas...........................................................................................................................Page 6 BOISSONS Café et boissons chaudes/Infusions classiques (sans theíne)...............................................................................Page 7 THÉS ET INFUSIONS Thés ..............................................................................................................................................................................Page 8 Infusions sans theíne...................................................................................................................................................Page 9 BOISSONS Sorbets et milk shakes/Jus de fruits/ ........................................................................................................................Page10
  • Pains Viennoiserie

    Pains Viennoiserie

    PAINS BAGUETTES ET PISTOLETS PAINS AU LEVAIN – AU QUOTIDIEN Baguette Tradition Française 1,60 (blanc/céréales) 300 gr Pain Rustique 700 gr 3,70 Pistolet blanc 0,55 Pavé Tradition 500 gr 3,15 Pistolet gris 0,55 Pavé Céréales 500 gr 3,20 Sandwich 0,65 Pavé Épeautre 420 gr 3,15 Pain Intégral 500 gr 3,20 Campagnard (1/4) 425 gr 2,15 VIENNOISERIE Campagnard (1/2) 850 gr 4,15 Campagnard (1) 1700 gr 8,20 Pain au Chocolat 1,25 Croissant 1,25 Couque au beurre 1,25 PAINS AU LEVAIN – WEEK-END Couque au beurre aux raisins 1,25 Suisse 1,45 Pain Nordique 650 gr 4,90 Bolus 1,45 Pain aux olives 360 gr 2,95 Huit 1,45 Rustique Raisins et Noix 630 gr 4,30 Croissant aux amandes 1,75 Pain aux Noix 630 gr 4,30 Pain au chocolat aux amandes 1,75 Pain aux Figues 630 gr 4,30 Couque à la crème 1,50 Brioche individuelle 1,25 (nature, raisins, sucre ou chocolat) AU QUOTIDIEN Chausson aux pommes feuilleté 1,70 Chausson aux abricots feuilleté 1,70 Petit Pain (blanc/gris) 400 gr 1,60 Boule de Berlin 1,75 Grand Pain (blanc/gris) 800 gr 2,30 Palmier 1,40 Grand Carré Céréales 800 gr 2,60 Linzer 2,15 Petit Carré Céréales 400 gr 1,85 Frangipane 2,15 Probody 400 gr 3,10 Galette fourrée 2,15 Pain Renard 600 gr 2,65 Madeleine 0,55 Brownie 1,75 Cake Nature 7,50 PAINS SUCRÉS Cake Citron 7,50 Cake Chocolat Marbré 7,50 Cramique 400 gr 3,10 Craquelin 400 gr 3,10 Brioche 400 gr 4,10 Brioche Feuilletée 4,50 Pain Verviers 450 gr 4,50 PÂTISSERIE GÂTEAUX PÂTISSERIE INDIVIDUELLE Gâteau Chocolat Praliné 14,50 / 20,50 Deauville 14,50 / 20,50 Eclair 2,15 Forêt Noire 14,50 / 20,50 (vanille/chocolat/moka)
  • Autumn Conference Proceedings 2015 British Society of Baking

    Autumn Conference Proceedings 2015 British Society of Baking

    2FWREHU $XWXPQ&RQIHUHQFH 3URFHHGLQJV %ULWLVK6RFLHW\RI%DNLQJ $IILOLDWHGWRWKH$PHULFDQ6RFLHW\RI%DNLQJ %ULWLVK6RFLHW\RI%DNLQJ $XWXPQ&RQIHUHQFH %LFHVWHU+RWHO*ROIDQG6SD2[IRUGVKLUH 7XHVGD\WKDQG:HGQHVGD\WK2FWREHU 3DSHU 6SHDNHU 3DJH 7KH%6%²3DVW3UHVHQWDQG)XWXUH -LP%URZQ 3DXO7XUQHU 3 0LNH%DJVKDZ 0D[LPLVLQJ%XVLQHVVDQG+XPDQ3RWHQWLDO 'DYLG6PDUW 8 :DVWH0DQDJHPHQWLQ)RRG0DQXIDFWXUH &DPSEHOO0XUUD\ 13 7KH&XUUHQW8.(FRQRPLF&OLPDWHIRU%XVLQHVV 'DQLHO/HH 19 7KH%,$5LVLQJ6WDU$ZDUG 1DWKDQ*LOHV 23 )UHHIURP'HYHORSPHQW %DNHU\3URGXFW,QQRYDWLRQ&KULV%URFNPDQ 27 7KH9LOODJH%DNHU\·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aul Turner; and to then look to the future with Chairman Mike 2015 DIAMOND JUBILEE AUTUMN Bagshaw.
  • Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59

    Old Fashioned Ricky Syrup, and Milk, 6.49 and Orange Juice, 7.49 Sparkling Soda Water, 4.99 Regular 3.49 Jumbo 4.59

    Our Thick Frappe Tropical Fruit Frappe Your favorite syrup and three heaping scoops of A thick frappe blended with a fresh banana, 1. Select a Base: 2. Select a Size: ice cream blended with milk, 6.49 coconut pineapple ice cream, • Low-Fat • Single Portion 8 oz. / 5.29* and crushed pineapple fruit, 7.49 Extra Thick Frappe • Sugar-Free & Fat-Free • Double Portion 2 x 8 oz./ 8.29* Blended with 5 scoops of ice cream, 7.49 Oreo® Crunch Frappe • Non-Dairy *Includes 1 Mixing Flavor per 8 oz. portion Giant Thick Frappe Blended with Oreo® Ice Cream, syrup, ® Like our thick frappe but twice the size and and topped with crushed Oreos , 7.49 Served in a topped with whipped cream, 9.49 “PRU” Center Frappe Waffle Cone Chocolate Malted Frappe Your favorite syrup, 12 heaping scoops of ice 3. Select a Mixing Flavor: add 99¢ Our thick frappe blended with lots of malt cream blended with country fresh milk, topped • Vanilla* • Banana • Apple Pie • Butterfinger® with whipped cream -- over 2 quarts large! 17.99 and chocolate syrup, 7.49 • Chocolate* • Blueberry • Brownie • Chocolate Chip Cookie Dough • Coffee* • Chocolate Chips Sherbet Freeze • Lemon • Carrot Cake Real Banana Frappe A refreshing drink! Three heaping scoops • Espresso* • Heath Bar® A thick frappe blended with a fresh banana, • Maraschino Cherry • Chocolate Chip Cookie ® of tangy sherbet blended with soda. • Mocha* • M & M’s syrup and banana ice cream, 7.49 ® Your choice of Orange, Raspberry, or Lemon • Butterscotch • Orange • Ginger Snap Cookie • Mounds Real Strawberry Banana Frappe (Lime
  • 2019 Cake & Bake Show Recipe Book

    2019 Cake & Bake Show Recipe Book

    2019 CAKE & BAKE SHOW RECIPE BOOK Strawberry Madeira Mousse Cake The mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread Ingredients: Cake: For the Topping: Wright’s Madeira Cake Mix 500g 1 Pack Strawberry Jelly (minus 1 cube)* Water 100ml 200ml Boiling Water Vegetable Oil 30ml 200ml Cold Water For the Mousse: 400g Strawberries with stalks removed 200ml Condensed Milk 450ml Double Cream 100g Caster Sugar 1 Cube Strawberry Jelly * 1 pack (12g) or 6 leaves of Gelatin 60ml hot water METHOD - TO MAKE THE CAKE: In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form. METHOD - TO MAKE THE MOUSSE : Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved.
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”

    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
  • Food and Cookery / Commodities / Ingredient Function

    Food and Cookery / Commodities / Ingredient Function

    Food and Cookery / Commodities / Ingredient Function FOOD AND COOKERY COMMODITIES / INGREDIENTS Food and Cookery / Commodities / Ingredient Function Y9 Hospitality & Catering Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity. Extension Task: Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks. Food and Cookery / Commodities / Ingredient Function Basic Bread Dough Dough products are made from a basic bread dough containing yeast. • To make a basic bread dough, you should use strong plain flour as it contains more gluten. – Gluten is a sticky protein found in wheat and other grains. • When mixed with water, it becomes stretchy and helps the products to rise. • The yeast in the dough is activated with warm water. It is killed by excess heat, and if this happens the dough will not rise. • Kneading the dough helps to stretch the gluten so the dough can rise and keep its shape. The dough should then be left to prove in a warm place. The dough should be baked in a hot oven - the heat makes the bread rise before killing the yeast. • To test if bread is ready, tap the bottom. If it sounds hollow it is cooked. Food and Cookery / Commodities / Ingredient Function Doughs • Flour-based products provide energy, vitamins and minerals. • Wholemeal products also provide roughage, an essential part of a healthy diet. • Enriched doughs (e.g.
  • Pastries Viennoiseries Viennoiseries

    Pastries Viennoiseries Viennoiseries

    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
  • @Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035

    @Cafehushhush 15170 Bangy Rd, Lake Oswego, Or 97035

    (503) 274-1888 @CAFEHUSHHUSH 15170 BANGY RD, LAKE OSWEGO, OR 97035 WWW.HUSHHUSHMEDITERRANEANCUISINE.COM AUTHENTIC LEBANESE AND MEDITERRANEAN CUISINE APPETIZERS Served with fresh homemade pita bread. Extra bread $1.00 Substitute bread for veggies (GF) Our Kibbeh H ummus (V, GF) $7.50 Hummus Beiruti Style (V,GF) $9.95 A delightful dip of pureed garbanzo beans, blended with tahini, & A spicy version of our hummus, A delightful dip of pureed garbanzo lemon. Topped with extra virgin olive oil. beans, bleneded with tahini & lemon. Topped with extra virgin olive * Add a topping of your choice of meat: Gyro(H) or Chicken(H) +$4.00 oil. Baba Ghanouj (V, GF) $7.50 Falafel Plate (V, GF) $7.50 Charcoal broiled eggplant with a great smoky flavor, blended with Crispy, warm & delicious homemade chickpea veggie patties. Mixed lemon & tahini. Topped with extra virgin olive oil. with chopped parsley, onions, and garlic. Served with a side of tahini sauce. Labneh (GF) $7.50 Makdous (V) $7.50 Creamy cheese dip, made of middle Eastern strained Pickled baby eggplants, stuffed with walnuts, jalapeño, parsley, and yogurt. garnished with mint, and extra virgin olive oil. garlic. Topped with extra virgin olive oil. Ful Medames (V, GF) $7.50 Kibbeh (3pcs) $9.95 A hearty dip of fava beans simmered until tender, and flavored Tasty stuffed wheat balls, fried light and crispy, served warm, made with garlic, lemon and olive oil. from bulgar wheat dough and filled with ground beef, onions, nuts, and spices. Served with tzatziki sauce. (NO bread) Sambousek (3pcs) (H) $7.50 Warm, crispy stuffed pastries.