A World of Candy and Chocolate
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2020 Holiday Offerings
2020 Holiday Offerings New 81068 Orange Blossom Honey with Orange Peel 81070 Creamed Honey with Ginger 81214 Cabernet & Chestnut Honey Vinegar 81073 Honey with Honeycomb 81215 Muscatel & Orange Blossom Honey Vinegar 81035 Soft Turrón 81036 Hard Turrón 81037 Almond Marzipan Turrón 81057 Agen Prunes stufffed with Prune Mousse 81343 Kl Keller Brine Mix 81081 Kl Keller European Drinking Chocolate - with Fleur de Sel Caramel 81054 Agen Prunes stuffed with 81206 Banyuls Vinegar 10 years Armagnac Mousse 81049 Celebration Honey Cake— French Pain d’Épices 81093 Almond & Rose All Butter Biscuits 81077 Honey Gift Set - 4 Assorted Honeys 81061 Spice Cake with Figs—French Pain 81095 Honey & Lavender All Butter Biscuits 81096 All Butter Scottish Biscuits 81094 Earl Grey Tea All Butter Biscuits Visit KLKELLER.COM for more information KL Keller Foodways, founded by KITTY KELLER email: [email protected] 5332 College Avenue, Suite 201 | Oakland, CA 94618 Holidays 2020 p. 510.740.2030 | f. 510.839.7895 2020 Holiday Offerings PRE-ORDERS DUE JULY 8 New New New 81021 Caramels Tendres- Caramels with Fleur de Sel 81030 Les Florentins—in Dark Chocolate 81025 Coeur de Beurre—Buttery Cookies Filled with Caramel 81018 Caramels au Pain d’Épices—Spiced Caramels 81017 Secret de Druides—Dark Chocolates with Caramel 81026 La Celtik Caramel Galettes 81027 Coeur de Celtes—Fleur de Sel Caramel in Dark Chocolate 81020 Caramels Tendres - Caramels with Fleur de Sel 81029 Les Florentins—in Dark Chocolate 81033 Pâtes de Fruits Gift Box 81145 The Famous Grouse Whiskey All Butter -
Confectionery, Soft Drinks, Crisps & Snacks • Christmas
CUSTOMER NAME ACCOUNT NO. RETAIL PRICE GUIDE & ORDER BOOK October - December 2018 11225 11226 MALTESERS MALTESERS REINDEER MINI REINDEER 29g x 32 59g x 24 £10.79 £18.76 RRP - £0.65 POR 38% RRP - £1.29 POR 27% CONFECTIONERY, SOFT DRINKS, CRISPS & SNACKS • CHRISTMAS 2018 8621 TrueStart Coff ee Vanilla Coconut Cold Brew 8620 TrueStart Coff ee Original Black Cold Brew 8622 TrueStart Coff ee Chilli Chocolate Cold Brew 250ml x 12 £20.49 ZERO-RATED VAT RRP £2.49 - POR 32% ZERO RATED VAT TrueStart Nitro Cold Brew Coff ee Infused with nitrogen for a wildly smooth, refreshing coff ee drink Contents Welcome Contents page I would like to introduce you to my Company. Youings has been supplying tobacco and confectionery for over 125 years, a business Confectionery passed down from father to son through four generations. We therefore have a wealth of experience and knowledge of the trade. The range Countlines 6 has broadened over the years to incorporate crisps, snacks, soft drinks, grocery, wines, beers and spirits, coffee and coffee machines. Bags 20 Being a family run business we believe in giving a first class service. Childrens With regular calls from our sales team every customer is known to us 26 personally and not just a number on a computer screen. Whenever there is a need to contact someone in our company he or she should always Weigh Out, Pick ‘n’ Mix, Jars 31 be able to speak to you. We consider ourselves to be extremely competitive and offer one of the Seasonal most extensive ranges you will find in either delivered wholesale or cash and carry. -
2016 Lazzaroni Amaretto Tech Sheet
TECHNICAL DATA Since 1851 this authentic Italian Amaretto has been made and bottled in Saronno, Italy. It is made according to an old and unique family recipe by infusion of the famous “Amaretti del Chiostro di Saronno” cookies. FIRST PRODUCED 1851 INGREDIENTS -Refined European beet sugar -Alcohol distilled from molasses -Amaretti del Chiostro di Saronno cookies-flavored with apricot kernels -Distilled cocoa -Proprietary extracts and other ingredients chosen by Lazzaroni -Carmel coloring PRODUCTION -Ingredients are infused in 47%-49% alcohol -Amaretti del Chiostro di Saronno cookies are infused in alcohol for 1 month -Proprietary aromatic ingredients and cocoa are infused over 3 months -After infusion the sugar is added and reduced to 24% alcohol before bottling ORIGINAL USE Enjoyed mid-afternoon neat, in place of cookies CURRENT USE -After dinner cordial -Craft cocktail mixology -Amaretto Sour TASTING NOTES “Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise, and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity and style.” AWARDS International Review of Spirits—Gold Medal—93 points—Beverage Testing Institute Allergens—N Genetically Modified—N Suitable for Vegetarians/Vegans—Y Preservatives—N Acidity Regulators—N Suitable for Diabetics—N Additives—N Safe for Celiacs—Y SIZE UPC PALLET/TIER CASE WEIGHT BOTTLE WEIGHT CASE DIM. BOTTLE DIM. 750 ML\6 0-84848-72030-6 120 CS./24 CS. 18 LBS. 2.9 LBS. 9 X 6.5 X 10.5 2.8 X 2.8 X 9.75 IMPORTED BY LAIRD & COMPANY—SCOBEYVILLE, NJ WWW.LAIRDANDCOMPANY.COM . -
Packaged Candy Category Review
8/30/2018 PACKAGED CANDY CATEGORY REVIEW Lines TGP Sales Category Available CODE Pk/Size Description NOF Rank A B Candy Bagged 140 2469443 12/125 g Coop Gold Scotch Mints 1 1 (Assorted) 2469450 12/125 g Coop Gold Spearmint Leaves 1 2 (160085) * 805424 12/200 g Coop Gold Chocolate Covered Raisins 1 3 111922 12/141 g Hershey Milk Duds Big Box 1 4 817510 12/191 g Skittles Peg Candies Original Fruit 1 5 Code/Pack Change 817700 12/191 g Starburst Original Candies 1 6 2468999 12/125 g Coop Gold English Mints 1 7 344564 12/105 g Hershey Glosette Raisins Big Box 1 8 344598 12/105 g Hershey Glosette Peanuts Big Box 1 9 961615 14/135 g Werthers Original 1 10 961656 12/235 g Storck Riesen Chocolate Caramels 1 11 817460 12/191 g Skittles Candy Wild Berry 1 12 596114 12/290 g Lowney Bridge Mix 1 13 111948 12/105 g Hershey Reeses Pce Big Box 1 14 308601 24/120 g M&M Milk Chocolate Peg 1 15 829390 10/104 g Hershey Skor Small Peg 1 16 666776 16/200 g Coop Gold Macaroon 1 17 876037 8/200 g Cadbury Caramilk Mini Bag 1 18 961284 14/245 g Werthers Original Candy 1 19 163717 12/180 g Neslte Big Turk Bites 1 20 342345 12/210 g Reese Peanut Butter Cups Mini 1 21 2449460 24/115 g M&M Peanut Butter Peg 1 22 870733 12/128 g Werthers Original Chewy Caramels 1 23 666842 16/200 g Coop Gold Buds 1 24 593566 12/203 g Nestle Rollo Cello 1 25 165068 12/191 g Skittle Sweet & Sour Peg 1 26 2449452 24/110 g M&M Peg Almond Candies 1 27 308577 24/120 g M&M Peanut Peg Pack 1 28 2435758 10/180 g Nestle Coffee Crisp Bites 1 29 823211 8/104 g Hershey Oh Henry Small Peg 1 30 596031 -
Pastry Biscotti
Biscotti Pastry Assorted Almond Biscotti by the Mike's Famous Cannoli: Pound Handmade Shells, Fresh Rich Code: PERLBBISCOTTIASST Chocolate-Cream Filling, REAL Price: $15.00 Pistachios-10CT Code: CANNOLICHOCOLATE10CT Plain Almond Biscotti by the Price: $30.00 Pound Code: PERLBBISCOTTIPLAIN Price: $15.00 Mike's Famous Cannoli: Handmade Shells, a Favorite Fresh Yellow-Cream Filling, REAL Dark Almond Nut Biscotti by the Pistachios-10CT Pound Code: CANNOLIYELLOW10CT Code: PERLBBISCOTTIDARK Price: $30.00 Price: $15.00 "Mike's LobsterTails (La Chocolate Dipped Almond Nut Sfogliatella): Handmade Shells, Biscotti By the Pound with Fresh Cream Filling – 4 CT" Code: PERLBBISCOTTIDIPPED Code: LOBSTERTAIL4CT Price: $15.00 Price: $20.00 Mikes Famous Cannoli: Handmade Plain Anise Biscotti by the Pound Shells,Fresh Rich Ricotta-Cream Code: PERLBBISCOTTIANIS Filling, REAL Pistachios-10CT Price: $7.00 Code: CANNOLIRICOTTA10CT Price: $30.00 Lemon Flip Cookies by the Pound Cookies Code: PERLBLEMONFLIP Price: $15.00 Plain Macaroons by the Pound Code: PERLBPLAINMAC Price: $15.00 Fig Filled and Frosted Cookies by the Pound Code: PERLBFIGFROSTED Price: $15.00 5 Lb. Tray of mixed Italian Cookies Code: 5LBMIXEDTRAY Price: $60.00 Raspberry Macaroons by the Pound Code: PERLBRASPBERRYMAC Price: $15.00 Mixed Italian Cookies by the Pound Code: PERLBMIXITALIAN Price: $15.00 Apricot Macaroons by the Pound Code: PERLBAPRICOTMAC Price: $15.00 Colorful Champagne Cookies by the Pound Code: PERLBCOLORCHAMP Price: $15.00 Pignoli Nut Macaroons by the Pound Green Dessera Macaroons -
Confectionary British Isles Shoppe
Confectionary British Isles Shoppe Client Name: Client Phone: Client email: Item Cost Qty Ordered Amount Tax Total Amount Taveners Liquorice Drops 200g $4.99 Caramints 200g $5.15 Coffee Drops 200g $5.15 Sour Lemon 200g $4.75 Fruit Drops 200g $4.75 Rasperberry Ruffles 135g $5.80 Fruit Gums bag 150g $3.75 Thortons Special Toffee Box 400g $11.75 Jelly Babies box 400g $7.99 Sport Mix box 400g $7.50 Cad mini snow ball bags 80g $3.55 Bonds black currant & Liq 150g $2.95 Fox's Glacier Mints 130g $2.99 Bonds Pear Drops 150g $2.95 Terrys Choc orange bags 125g $3.50 Dolly Mix bag 150g $3.65 Jelly Bbies bag 190g $4.25 Sport Mix bag 165g $2.75 Wine gum bag 190g $4.85 Murray Mints bag 193g $5.45 Liquorice Allsorts 190g $4.65 Sherbet Lemons 192g $4.99 Mint Imperials 200g $4.50 Hairbo Pontefac Cake 140g $2.50 Taveners Choc Limes 165g $3.45 Lion Fruit Salad 150g $3.35 Walkers Treacle bag 150g $2.75 Walkers Mint Toffee bag 150g $2.75 Walkers Nutty Brazil Bag 150g $2.75 Walkers Milk Choc Toffee Bag 150g $2.75 Walkers Salted Toffee bag 150g $2.75 Curly Wurly $0.95 Walnut Whip $1.95 Buttons Choc $1.65 Altoids Spearmint $3.99 Altoids Wintergreen $4.15 Polo Fruit roll $1.60 Polo Regular $1.62 XXX mints $1.50 Flake 4pk $4.25 Revels 35g $1.99 Wine Gum Roll 52g $1.60 Fruit Pastilles roll $1.45 Fruit Gum Roll $1.49 Jelly Tot bag 42g $1.50 Ramdoms 50g $1.65 Topic 47g $1.99 Toffee Crisp 38g $2.10 Milky Way 43g $1.98 Turkish Delight 51g $1.90 White Buttons 32.4g $1.80 Sherbet Fountain $1.15 Black Jack $1.15 Chewits Black Currant $1.20 Black Jack $1.15 Lion Bar $1.95 -
WO 2014/128566 A2 28 August 2014 (28.08.2014) P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2014/128566 A2 28 August 2014 (28.08.2014) P O P C T (51) International Patent Classification: Not classified HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (21) International Application Number: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, PCT/IB20 14/000790 OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (22) International Filing Date: SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, 20 February 2014 (20.02.2014) TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (25) Filing Language: English (84) Designated States (unless otherwise indicated, for every (26) Publication Language: English kind of regional protection available): ARIPO (BW, GH, (30) Priority Data: GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, 61/767,491 2 1 February 2013 (21.02.2013) US UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, (71) Applicant: MONDELEZ INTERNATIONAL [CH/CH]; EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, Route De Crassier 13, CH-1262 Eysins (VD) (CH). MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, (72) Inventors: BOUDY, Francois; Mondelez International, KM, ML, MR, NE, SN, TD, TG). -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Bergenfield Candy Maker Is Marzipan Man Page 1 of 4
Bergenfield candy maker is Marzipan Man Page 1 of 4 N.J. News Crisis Coverage Metro Bergenfield candy maker is Politics Nation/World Marzipan Man Business Obituaries Monday, December 10, 2001 Education Health Technology By JAY LEVIN Columnists Staff Writer Editorials Other Views Once in a rare while comes a person who does something almost no one Margulies cartoon The Wire else does, makes something almost no one else makes, and shrugs off the suggestion that this qualifies him as special. Bergen County Passaic County Gunter Schott is such a fellow. Morris County Community Neighbors Gunter makes marzipan, the almond confection beloved in his native Germany but scarcely known on these shores. Every day, Gunter sets out before dawn for his nondescript little candy factory on South Washington Avenue in Bergenfield, where almond paste waits to be mixed and stamped and colored into brightly colored fruit shapes, animal shapes, and fish shapes, to name the most popular, and then boxed or wrapped. His company is called Bergen Marzipan and Chocolate, but the chocolate is almost an afterthought. Marzipan is the 71-year-old's livelihood and love, the reason he spends more than half the hours in a day toiling amid 50-pound sacks of sugar and 50-pound blocks of almond paste. Such commitment for a product that seldom passes its maker's lips. "I'm not much of a candy eater," says Gunter, who learned to make marzipan as a kid working in a Stuttgart pastry shop. "But a good piece of cake, I don't mind." Dainty works of art, marzipan candies -- especially those in fruit shapes -- resemble refrigerator magnets. -
German and Russian Holiday Foods Electronic Mail Message from Mary Lynn Axtman, Fargo, North Dakota
German and Russian Holiday Foods Electronic mail message from Mary Lynn Axtman, Fargo, North Dakota Holiday Greetings to each of you, Growing up in Pierce County, ND with half it's population as Kutschurganers directly from Russia and their descendants, some of the distinctly German and or Russian food items that were always present during the twelve days of Christmas, Christmas Eve to the Feast of the Three Kings in January included: -- Halvah, a Turkish sesame treat made with crushed sesame seeds sweetened and flavored with vanilla and/or chocolate. The primary company and brand name is the JOYVA Company in New York. Have several blocks of it in my fridge right now for our Christmas Day dinner. The country of Turkey is close to the Ukraine. -- Fruits and nuts: remember the efforts in the early German Colonies to plant trees and vineyards surrounding their villages? In later years, these produced copious amounts of fruits and nuts for their use. Wine with a light alcohol content was drunk at most evening meals or with guests. Fruits, fresh or dried found their way into baked goods such a fruit custard kuchen or the traditional fruit cakes that were wrapped in wine soaked fabric and aged well in a cool cellar. Cherries, fresh in the summer and dried for the winter were used in large amounts and were also a reminder of those back in the colonies. Here, chocolate covered cherry or other dried fruit candies were made in large amounts for the Holidays by my family. Have some of those also. -
Substitute for Marzipan in Baking
SUBSTITUTE FOR MARZIPAN IN BAKING SUBSTITUTE FOR MARZIPAN IN BAKING Do-It-Yourself Marzipan If you’re lacking marzipan for a recipe, here’s a quick method of making a batch of your own. To make a batch of do-it- yourself marzipan that will equal 2 ½ cups of marzipan in a recipe, mix together 2 cups of almond paste with 1 cup of powdered sugar and 2 tbsp of corn syrup. Stir them up thoroughly and you have a do-it-yourself marzipan substitute. Almond Paste For a quick and dirty solution, almond paste can substitute marzipan in a pinch. In this case, you will need to adjust the sugar in your recipe to make up for the loss of sweetness between almond paste and marzipan. A Nut-Free Marzipan If you’re not a fan of almonds or you’re allergic to them, here’s a quick solution for a nut-free marzipan substitute. Shift 5 oz of icing sugar. Mix it together with 5 oz of semolina and 2 tsp of custard powder. Beat and egg white and add it to the mix. Add 2 tsp of either vanilla extract or orange flower water for some flavoring. Mix everything together until a firm paste develops. Coconut Marzipan Here’s another substitute for marzipan that doesn’t include almonds. This substitute instead replaces it with coconut. Here’s how you whip up a batch of this marzipan substitute. Mix together 1 ½ cups of icing sugar and 1 cup of dry coconut. Add 1 egg yolk and 1 tablespoon of lemon juice, and stir until you get a solid mass. -
Comparison Study of the Polarization of Some Edible Gums
Sudan university of Science and Technology College of Agricultural Studies Department of Food Science and Technology Comparison Study of the Polarization of some Edible Gums دراسة مقارنة لﻻستقطاب لبعض اﻷصماغ القابلة لﻷكل A dissertation submitted to Sudan University of Science and Technology in Partial fulfillment of the requirements of the degree of B. Sc. (Honors) in Food Science and Technology By Bayan Musa Hassan Musa Mathany Ibrahim Abd-Elgader Supervisor Dr. Ebrahim Alfaig Alnoor November, 2018 اﻵية I DEDICATION To our Family To our Teachers To our Friends II ACKNOWLEDGEMENTS First of all our praise goes to Allah Almighty for giving us strength and helps to complete this work. I would like to thank Dr. Ebrahim Alfaig Alnoor for supervision and advice during the performance of this work. My appreciation extends to all teaching staff of department the Food Technology and Science for their Technical Support. III TABLE OF CONTENTS Title Page No. I ...................................................................................................................................................... اﻵية DEDICATION ...................................................................................................................................... II ACKNOWLEDGEMENTS .................................................................................................................... III TABLE OF CONTENTS ....................................................................................................................... IV LIST OF TABLE