DOCSLIB.ORG

View Our Flavor Dictionary

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Our Flavor Dictionary CAMEMBERRY LIME CHIP CHIP BASE Mexican Vanilla + BASE Mexican Vanilla + Lime Camembert cheese MIX-INS Raspberry jam swirl MIX-INS Chipotle dark chocolate drizzle DETAILS Camembert (CAM-em-bare) DETAILS Seasoned with smoked FUN FACT! Camembert is chipotle peppers in adobo and similar to brie spicy chipotle seasoning ALLERGENS: Dairy / Eggs ALLERGENS: Dairy / Eggs * VEGAN * COCONUT APPLE PECAN BASE Coconut (vegan) + Apple MIX-INS Salted pecans DETAILS Uses a vegan coconut base Apple puree and spices are added to vegan coconut base Salted pecans are roasted in coconut oil instead of butter ALLERGENS: Nuts / Coconut * VEGAN * BERRIES & NOIR BLUEBERRY DONUT BASE Coconut (vegan) + Mexican Vanilla BASE Coconut (vegan) + Mexican Vanilla MIX-INS Toasted donut pieces MIX-INS Berry jam swirl Blueberry jam swirl Vegan chocolate noir sauce swirl DETAILS Collaboration = The Caffeinated Kitchen Uses a vegan coconut base DETAILS Uses a vegan coconut base Vegan donuts are toasted, then added as a mix-in ALLERGENS: Coconut ALLERGENS: Coconut / Gluten * VEGAN * * VEGAN * * VEGAN * * VEGAN * * VEGAN * * VEGAN * * VEGAN * * VEGAN * P. BRITTY PB FUDGE BASE Mexican Vanilla BASE Coconut (vegan) MIX-INS Peanut butter swirl Peanut brittle pieces MIX-INS Vegan peanut butter fudge swirl DETAILS Uses a vegan coconut base Peanut butter fudge swirl is made using peanut butter, coconut oil, and vegan chocolate ALLERGENS: Nuts / Coconut ALLERGENS: Dairy / Eggs / Nuts * VEGAN * * VEGAN * * VEGAN * COCONUT HORCHATA COCONUT RASPBERRY BASE Coconut (vegan) + Roasted Rice BASE Coconut (vegan) + Raspberry DETAILS Uses a vegan coconut base DETAILS Uses a vegan coconut base Roasted rice is steeped in Raspberries are cooked into jam coconut base for 2 day and added to base Seasoned with nutmeg and cinnamon ALLERGENS: Coconut ALLERGENS: Coconut * VEGAN * * VEGAN * COCONUT STRAWBERRY PB MALLOW BASE Coconut (vegan) + Strawberry BASE Coconut (vegan) MIX-INS Peanut butter swirl DETAILS Uses a vegan coconut base Vegan marshmallow Strawberries are roasted, made Roasted peanuts into a jam, and added to base DETAILS Uses a vegan coconut base Homemade marshmallow WITHOUT gelatin ALLERGENS: Coconut ALLERGENS: Nuts / Coconut * VEGAN * * VEGAN * TROPICAL COCONUT WHISKEY FIG BASE Coconut (vegan) + Pineapple + BASE Coconut (vegan) + Whiskey Guava + Banana MIX-INS Fig jam swirl DETAILS Uses a vegan coconut base DETAILS Uses a vegan coconut base ALLERGENS: Coconut ALLERGENS: Nuts / Alcohol / Coconut * VEGAN * * VEGAN * * VEGAN * BEETS ME! BENI IMO MALLOW BASE Coconut (vegan) + Beets BASE Beni Imo DETAILS Uses a vegan coconut base MIX-INS Marshmallow Beets are cooked with root beer, then pureed and added to base DETAILS Beni Imo (Benny EE-moe) Beni Imo is roasted, then pureed and added to base Homemade marshmallow WITHOUT gelatin FUN FACT! Beni Imo is a purple Japanese sweet potato, grown mainly in Japan and Hawaii. ALLERGENS: Coconut ALLERGENS: Dairy / Eggs * VEGAN * CANDY CANE CRACK COCONUT NOIR BASE Mexican Vanilla MIX-INS Candy cane & cracker pieces BASE Coconut (vegan) + Chocolate Mint chocolate sauce swirl DETAILS Uses a vegan coconut base Base and swirl are made with DETAILS "Crack" is a thin caramel sauce coffee and "noir" chocolate poured over saltine crackers, powder baked, then covered in chocolate We add candy canes to the top of the "crack," and add peppermint oil to the chocolate swirl ALLERGENS: Coconut ALLERGENS: Dairy / Eggs / Gluten * VEGAN * * VEGAN * * VEGAN * BENI IMO COCONUT GRAPEFRUIT BASE Coconut (vegan) + Beni Imo BASE Coconut (vegan) + Grapefruit DETAILS Uses a vegan coconut base DETAILS Uses a vegan coconut base Beni Imo (Benny EE-moe) Grapefruit juice is cooked into a Beni Imo is roasted, then pureed syrup, then added to the base and added to base FUN FACT! Beni Imo is a purple Japanese sweet potato, grown mainly in Japan and Hawaii. ALLERGENS: Coconut ALLERGENS: Coconut * VEGAN * * VEGAN * VANILLA JAM APPLE FILLING BASE Coconut (vegan) + Mexican Vanilla BASE Coconut (vegan) + Apple Filling MIX-INS Seasonal jam swirl DETAILS Uses a vegan coconut base Apples are roasted, then pureed with brown sugar, cinnamon, and nutmeg DETAILS Uses a vegan coconut base Jam swirl dependent on seasonal fruits available. ALLERGENS: Coconut ALLERGENS: Coconut * VEGAN * * VEGAN * PLUM CHEESE CRUMBLE COCONUT PLUM CRUMBLE BASE Coconut (vegan) BASE Mexican Vanilla MIX-INS Plum jam swirl Cinnamon oat crumble MIX-INS Plum jam swirl Oat and gruyere streusel pieces DETAILS Uses a vegan coconut base We use coconut oil instead of butter to make the oat crumble DETAILS Gruyere (grew-YAIR) Streusel is made with oats, cinnamon, brown sugar, and shredded gruyere cheese FUN FACT! Gruyere is a kind of swiss cheese ALLERGENS: Coconut / Gluten ALLERGENS: Dairy / Eggs * VEGAN * PUMPKIN BUTTERCAKE PURRFECT WEDDING BASE Mexican Vanilla BASE Mexican Vanilla MIX-INS Shop made pumpkin buttercake pieces MIX-INS Vanilla buttercake pieces Strawberry jam swirl DETAILS Our classic buttercake is cut up and added to ice cream with a strawberry jam swirl FUN FACT! This flavor celebrates the union of Matthew Mendez and Mayor Robert Garcia ALLERGENS: Dairy / Eggs / Gluten ALLERGENS: Dairy / Eggs / Gluten CRUNCHY CRUMBLE COCONUT LEMON BLUE BLACK BASE Coconut (vegan) + Lemon BASE Mexican Vanilla MIX-INS Blueberry + blackberry jam swirl MIX-INS Cinnamon oat streusel Shortbread cookie Cocoa Nibs DETAILS Uses a vegan coconut base ALLERGENS: Coconut ALLERGENS: Dairy / Eggs / Gluten * VEGAN * PINEAPPLE UPSIDE DOWN CAKE COCONUT BANANA CREAM BASE Mexican Vanilla MIX-INS Pineapple upside down cake BASE Coconut (vegan) + Banana chunks Amarena and maraschino cherry pieces DETAILS Uses a vegan coconut base Pineapple jam swirl Organic coconut cream and bananas are added to our vegan DETAILS Collaboration: Intertrend (a coconut base marketing company, located next door to our downtown shop) This flavor takes inspiration from classic pineapple upside down cake FUN FACT! It's the Chinese Lunar New Year - Year of the Pig! The color GOLD is good luck in Chinese culture, so we're using pineapple as the gold element to this ice cream ALLERGENS: Coconut ALLERGENS: Dairy / Eggs / Gluten * VEGAN * BAKED LONG BEACH THAI TEA DETAILS Collaboration = The Pie Bar The Pie Bar Key Lime Pie + Long BASE Black Thai Tea Beach Creamery Strawberry Mascarpone + freshly toasted meringue DETAILS Thai tea is steeped in base for 2 days ALLERGENS: Dairy / Eggs ALLERGENS: Dairy / Eggs / Gluten.
Load more

Recommended publications
  • Allergen and Special Diet
    ALLERGEN AND SPECIAL DIET PEANUTS TREE NUTS SOY MILK EGG WHEAT KOSHER GLUTEN VEGAN EXCLUDES COCONUT FREE BASES DAIRY Organic Signature Premium NON-DAIRY Cashew Coconut Mango Sorbet Nitrodole™ (Pineapple Sorbet) Piña Colada Sorbet Strawberry Sorbet FLAVORS Banana Birthday Cake Cap’n Crunch® Cheesecake Chocolate Cookie Butter Cookie Monster Cookies & Cream (Oreo®) Frosted Animal Cookie Fruity Pebbles® Madagascar Vanilla Bean Matcha Green Tea Milk Coffee Mint Nutella® Reese’s Peanut Butter® Ruby Cacao (Signature Premium Base Only) Sea Salt Caramel Strawberry Thai Tea TOPPINGS CANDIES Heath® Mini Chocolate Chips Mini Gummy Bears Mini Marshmallows Mochi Rainbow Sprinkles Reese’s Peanut Butter Cups® Unicorn Dust CEREALS, COOKIES & CAKES Biscoff® Cookies Brownie Bites Cap’n Crunch® Cheesecake Bites Chips Ahoy® Cookies Cookie Dough Bites Frosted Animal Cookies Fruity Pebbles® Graham Crackers Melba Toast Oreo® Cookies *Products may contain traces of allergens (peanuts, tree nuts, soy, milk, eggs or wheat) or other food sensitivities from a manufacturing facility or cross contact DISCLAIMER Your health is of the utmost importance and we strive to minimize the potential risk of cross contact by maintaining high standards of food safety practices. Vegan, non-dairy, and customers with other health and/or diet restrictions should review this document and the special diet and ingredient information available on our website. Due to menu constant menu changes, please be aware the information provided may not 100% reflect products served in store. Last updated 062019 If you have further questions regarding the nutritional information, please contact us at [email protected]. *Percent daily Values (DV) are based on a 2,000 calorie diet.
    [Show full text]
  • My Child, ______Why Is Your Child a Vegetarian? Seem Vegetarian, but Are Not
    “Hidden” Non-Veg Ingredients There are many popular products that My child, _______________ Why is your child a vegetarian? seem vegetarian, but are not. Some of People choose vegetarianism for a wide these non-vegetarian products include: is a vegetarian. variety of reasons, including: marshmallows (usually contain gelatin) Ethical, because of concern for animals. Jell-O Because of this, you may have some Environmental, because eating a gelatin (often found in gummy candy’s questions regarding how this will impact plant-based diet is more and snacks) him/her while in your care. Don’t worry, it is environmentally friendly. much easier than you think, and this brochure Religious and/or cultural reasons. animal-based soup broth/stock should help answers those questions! Health, because eating plant-based sprinkles on cakes/cookies (contain foods is healthier for the human confectioner’s glaze, made from bugs) body. jelly beans (often contain gelatin or confectioner’s glaze) cochineal/cochinate (a beetle, often Is it safe for children to be vegetarian? used for pink coloring in juices, snacks, Yes, health organizations agree that etc.) vegetarianism is safe and healthy for children. Also, vegetarian children often animal shortening or lard (often found eat more healthfully than their peers, as in packaged snacks, cakes, etc.) they are usually more open to eating a marshmallow Peeps (contain gelatin) variety of fruits, vegetables, whole grains, etc. McDonald’s French fries (contain beef fat) What is a gummy candy (contains gelatin) vegetarian? Why do I need this candy corn (contains gelatin) information? Because my child will be in Starburst’s (contains gelatin) your care and there may be A vegetarian is someone who does not eat Rice Krispie treats (contain holiday and birthday parties, animals.
    [Show full text]
  • The Yummy Book
    NINETY-FIVE YEARS AND STILL GROWING Shortly after returning from service in World War I, H. Allen Durkee and Fred Mower went into the business of manufacturing Marshmallow Fluff. They started with one barrel of sugar, a few cans, two spoons and a second hand Ford. Each day they sold Fluff door to door and filled orders making one batch at a time in the evening. It was tough work that paid off. Soon supermarkets began stocking their shelves with Fluff, and the company began to grow. In the 1930's Durkee and Mower became pioneers in radio advertising with their weekly show, "The Flufferettes". The fifteen minute broadcast included live music and comedy skits. Some of the earliest "Flufferettes" shows included the BOOK-OF-THE-MOMENT dramas. They were short comic sketches about a fictional Bostonian scholar named Lowell Cabot Boswell who rewrote moments in American history. Each episode ended with Mr. Boswell's disappearance to finish his untitled, mysterious book. The last drama of the series revealed that the BOOK-OF-THE-MOMENT was not a historical text as expected. Instead, it was a collection of recipes for cakes, pies, candies, frostings and other confections that could be made with Marshmallow Fluff, appropriately called THE YUMMY BOOK. This is the ninth edition of THE YUMMY BOOK. You'll still find some of the favorites from the 1930 edition plus many new up-to-date ideas to try. You'll find the recipe for Never-Fail Fudge that helped raise money during World War II; fat-free ideas for frostings, sorbets and treats; microwave cookie bars and much more.
    [Show full text]
  • Cooking Chemistry Activity 6—Make Your Own Marshmallows Materials Needed
    Cooking Chemistry Activity 6—Make Your Own Marshmallows Materials Needed: Ingredients for your marshmallows: • Water (½ cup + amount needed for gelatin according to package) • 2 packets unflavored gelatin (0.25oz each—please note gelatin is not vegetarian and may not be Kosher—you may substitute agar or vegan jel, but the volume needed may be different) • cornstarch (2 tablespoons—optional, can use all powdered sugar) • powdered sugar (½ cup) • granulated sugar (2 cups) • vanilla extract (2 teaspoons—can substitute another flavor but may need to adjust amount) • vegetable oil (needed to work with the marshmallows/grease the pan) Kitchen supplies: • electric mixer or stand mixer with mixing bowl and whisk attachments, or a whisk • kitchen timer • measuring cups and spoons • saucepan • spatula • pizza cutter or knife (to cut marshmallows) • storage container or plastic storage bag • square baking pan or library-provided foil pie pan • plastic wrap • candy thermometer (included in kit from library) What to Do: 1. Prepare your ingredients and supplies: Sift or mix together 2 tablespoons cornstarch with ½ cup of powdered sugar. You can use all powdered sugar if you don’t have cornstarch, but the marshmallows will taste sweeter. 2. Prepare your gelatin. Mix the gelatin with ½ cup of cold water in a bowl and set it aside so it has time to “set.” What’s happening to the gelatin? Is it changing state? 3. Make rich syrup (grown-up needed). In a large saucepan, add ½ cup of water and 2 cups of granulated sugar over medium heat. Stir until the sugar dissolves, then turn the heat up. Use your candy thermometer to measure the temperature of the sugar solution.
    [Show full text]
  • Meals for Easy Swallowing
    1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps.
    [Show full text]
  • Marshmallows+Recipe.Pdf
    Fluffy Marshmallows Recipe gratefully adapted from Marshmallows by Eileen Talanian Makes roughly 100 marshmallows, depending on size EQUIPMENT INGREDIENTS For the gelatin bloom: Bowls and measuring cups 3 tablespoons (typically 3 packets) unflavored gelatin powder Fork or small whisk 9x13 baking pan or other flat container 1/2 cup cold water 4-quart saucepan (slightly larger or smaller is 1 1/2 tablespoons vanilla extract ok) For the marshmallows: Pastry brush (optional) 3/4 cup water Candy thermometer, one that can clip to the 1 1/2 cups granulated sugar side of the sauce pan 1 1/4 cup sugar cane syrup or corn syrup Stand mixer with a wire whisk attachment Pinch kosher salt (See Recipe Note) Clean kitchen towel For the marshmallow coating: Stiff spatula or spoon (as opposed to a 1 1/2 cups powdered sugar rubbery, flexible one) 1/2 cup cornstarch Sharp knife or pizza wheel INSTRUCTIONS Prepare pans and equipment: Spray the baking pan with cooking spray. Use a paper towel to wipe the pan and make sure there’s a thin film on every surface, corner, and side. Set it near your stand mixer, along with the kitchen towel and spatula. Fit the stand mixer with the whisk attachment. Bloom the gelatin: Measure the gelatin into the bowl of the stand mixer. Combine 1/2 cup cold water and vanilla in a measuring cup and pour this over the gelatin while whisking gently with a fork. Continue stirring until the gelatin reaches the consistency of apple sauce and there are no more large lumps.
    [Show full text]
  • Amino Acid Marshmallow Profile from Grouper Bone Gelatin
    International Journal of Scientific and Research Publications, Volume 9, Issue 11, November 2019 111 ISSN 2250-3153 Amino Acid Marshmallow Profile from Grouper Bone Gelatin Eddy Suprayitno Department of Fisheries Technology Faculty of Fisheries and marine science Brawijaya university Indonesia [email protected] DOI: 10.29322/IJSRP.9.11.2019.p9512 http://dx.doi.org/10.29322/IJSRP.9.11.2019.p9512 Abstract- Gelatin is a water-soluble protein obtained from animal collagen through a controlled hydrolysis process. Groupers are one of the large pelagic fish that are used as fillet products, while for waste that can be used to make gelatin. Gelatin is then used as a raw material for Marshmallows. Marshmallow is a kind of candy which has a texture like soft foam. The purpose of this study was to study the amino acid profile and the nature of the chemical composition of marshmallows from grouper bone gelatin. The highest amino acid profile of grouper gelatin marshmallow bone is arginine 3360.48 mg / kg and the lowest amino acid is histidine 389.93 mg / kg. While the highest composition of non essential amino acids is glycine 9650.06 mg / kg and the lowest is tyrosine 270.67 mg / kg. The results of the chemical composition of Marshmallow from grouper bone gelatin is content were water content of 26.82%, ash content of 0.05%, protein content of 3.88%, calcium content of 69.02%, and fat content of 0.23 %. Index Terms- gelatin, marshmallow, amino acid, chemical composition I. INTRODUCTION Gelatin is a water-soluble protein obtained from animal collagen through a controlled hydrolysis process.
    [Show full text]
  • Materials Checklist
    Materials Checklist ACTIVITIES ● Put your tent up in your backyard and sleep under the stars! Tent Sleeping bags & pillows Sleeping mats Flashlights ● Hammock Hangout at home Queen sized sheet Strong Sturdy Dining Table (a Must!) ● Card games 1 deck of cards ● Golf (we play 18 hands, like 18 holes of golf!) ​ ● Spit ● Speed ● Morning Assembly Games ● OREO 1 Oreo per person (or more for additional “rounds”) ● Screen It! Sunscreen ● Moo Off None ● Dance Off Music to dance to ● Nature Activities ● Hikes None ● Five Senses Scavenger Hunt Scavenger hunt printable or blank paper Something to write with Optional: Clipboard or something to write on ● Summer Photo Scavenger Hunt Scavenger hunt printable/list Something to take photos with ● Outdoor Scavenger Hunt Paper bag or something to collect items in Scavenger hunt list on paper bag or regular paper Something to write with ● Chalk your Walk Sidewalk chalk ● Campfire Games None ● Astronomy & Constellations None ● Sing camp songs None FOOD ● Outdoor Cooking recipes ● S'moredillas Semi-sweet chocolate chips Mini marshmallows Tortillas Softened butter ● Banana Boats Semi-sweet chocolate chips Mini marshmallows Bananas Brown sugar ● Orange Cakes 8 whole oranges 1 box brownie mix (and ingredients called for on the package) Aluminum foil Frosted Toast Crunch™ cereal (optional) Caramel sauce (optional) ● Ice Cream in a Bag ● For each serving: 1 cup half and half 1 tsp vanilla extract 2 Tbsp sugar A quart size zip top bag ​ ​ A Gallon Size zip top bag ​ ​
    [Show full text]
  • Consumer Attitude and Sensory Evaluation Of
    PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 442–447. DOI: 10.2478/prolas-2013-0077 CONSUMER ATTITUDE AND SENSORY EVALUATION OF MARSHMALLOW Eva Ungure, Evita Straumîte, Sandra Muiþniece-Brasava, and Lija Dukaïska Faculty of Food Technology, Latvia University of Agriculture, Jelgava, LV-3001, LATVIA; [email protected]; [email protected]; [email protected]; [email protected] Communicated by Daina Kârkliòa Marshmallow is sugar-candy with foam-like structure. Many studies have revealed the high nutri- tional value of bee pollen. Due to the nutritional composition of pollen, and according to non- scientific studies, dried bee pollen has been used as an additive in human diets, which provides a well-being sensation and contributes to functional and harmonious balance of the body. Sensory evaluation and market research are an important part of developing a new product. The research was aimed to clarify the situation in the Latvian market, to summarise Latvian consumer attitude on marshmallow, and to determine the sensory properties and quality of marshmallows with bee pollen. A questionnaire was developed — 900 respondents answered questions about their con- sumption patterns, opinions on quality indices, and possible types of marshmallow packaging. Marshmallow was enriched with three different pollen concentrations: 1.0; 1.5 and 2.5%. Sensory evaluation was carried out to estimate the optimal concentration of bee pollen that which should be added to marshmallow. Sensory evaluation of experimental marshmallow was characterised by using a 9-point hedonic scale (determination degree of liking). The obtained results showed that consumers liked the marshmallow with 1.5% bee pollen best of all.
    [Show full text]
  • Dessert Bars Brownies Cakes Cheesecakes Pies Cookies Ice Cream
    Sysco Connecticut 2017-2018 DESSERT BARS BROWNIES CAKES CHEESECAKES PIES COOKIES ICE CREAM Mini Fancy Pastries Perfect for any occasion, these fancy mini pastries offer both vibrant color and flavor! Double Fudge, Carrot Cake, Chocolate Mousse, Hazelnut, German Chocolate, Italian Rum and Chocolate Macaroon. 2 trays/56 count #8998940 Mini Assorted Cheesecakes Gem-like, gold cup delicacies with classic flavor profiles. Mocha, Orange, Chocolate Chip, Butter Toffee, Brownie, Amaretto, Key Lime and Chocolate. Each cheesecake is uniquely hand decorated. 2 trays/56 count #8991010 Variety Pack Cheesecake Lollipops Smooth textured cheesecake bites fully enrobed in chocolate. Each individually hand decorated and served on a mini wooden stick. Flavors: Key Lime, Cookies n’ Cream, Raspberry and Tiramisu. 2 trays/56 count #0634669 Mini Tiramisu A traditional Italian delight combining moist sponge cake, smooth cream cheeses and a special blend of espresso coffees. Each piece is dusted with cocoa and garnished with a coffee bean. 2 trays/56 count #2649903 Mini Decadent Pastries (with cupping) An assortment of rich flavors complimented with luscious icings, filled layers and hand garnished. Perfect for plating with your personal touch. Flavors include: Chocolate Macaroon, Italian Rum, German Chocolate, Hazelnut, Chocolate Mousse, Carrot and Chocolate Ganache. 2 trays/56 count #4384453 Cheese Blueberry dessert bars and bites 4883203 ● 2/6 lb ● David’s Cookies 5051917 ● 2/6 lb ● David’s Cookies 5398714 ● 2/ 6 lb ● David’s Cookies 1588304 ● 4/54 oz ● Sara Lee Cheesecake Pre-Cut Brownie Chocolate Chip Brownie Blondie Brownie Salted Caramel Brownie New York style cheesecake swirled Pre-cut melted chocolate brown- A blond brownie with sweet Gourmet salted and caramel-filled into the top of a richly baked ie loaded with sweet chocolate molasses, chocolate chips, walnuts brownie drizzled with salted fudge brownie.
    [Show full text]
  • (Children Candy) by Addition Natural Colors Nesreen
    Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors Nesreen. M. El.Said Ali, Samia.A.Al-Askalany, and Hana.M.Ghandor. Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors 1Nesreen M El. Said Ali,1 Samia A Al-Askalany, and 2Hanan M Ghandor 1Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt. 2Region Center for Food and Feed, Res. Center, Giza, Egypt. ABSTRACT ecent consumers want healthy foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture. This research was R conducted to diversification of candies; it was intended to valorificationa raw material such as golden berry (Physalis peruviana) juice and red beet root (Beta vulgaris rubra) puree/juice to make marshmallow candy. A marshmallow is a light, fluffy sweet made by beating air into a sugar solution containing gum (eg gelatine), color and flavor, beating air into the gelatine solution produces a structure, with smaller air bubbles. The gelatine will eventually harden and in so doing will trap the air that has been added to the mixture. The resulting product is spongy and slightly rubbery. A spongy marshmallow is a sugar-based confection that, contain (sugar, water and gelatin) molded into small cylindrical pieces, and coated with corn starch. This confection is the modern version of a medicinal confection made from Althaea officinalis,. This research has been producing (soft candy) marshmallows by using natural sources for both of color and flavor such as golden berry and red beet-roots. Finally, it could be clearly concluded that, it is proper, successful, economic and applicable to produce two kinds of marshmallows with natural color and flavor which are very suitable to be taken as a good natural confectionery of healthy food coloring.
    [Show full text]
  • HOMEMADE MARSHMALLOWS MAKES ABOUT NINETY-SIX, ONE-INCH MARSHMALLOWS TIME 30 MINUTES, PLUS TIME to SET Biting Into a Fluffy
    HOMEMADE MARSHMALLOWS MAKES ABOUT NINETY-SIX, ONE-INCH MARSHMALLOWS TIME 30 MINUTES, PLUS TIME TO SET Biting into a fluffy, tender homemade marshmallow is such a simple joy; you’ll never go back to store-bought. For thicker marshmallows, use an 8- or 9-inch square baking dish. INGREDIENTS Neutral oil (like grapeseed or corn) for greasing 1 cup confectioners’ sugar, sifted, plus more for dusting 1 tablespoon vanilla extract 2 tablespoons (a little less than three 1/4-ounce envelopes) unflavored gelatin 3/4 cups granulated sugar 3/4 cup light corn syrup 1/2 teaspoon salt 2 egg whites 1/4 cup cornstarch INSTRUCTIONS 1. Grease the inside of a 13 × 9-inch baking dish; dust the bottom and sides with some confectioners’ sugar, tapping out any excess. Put 1/2 cup cold water and the vanilla in a large heatproof bowl (use the bowl of a stand mixer if you have one) and sprinkle the gelatin evenly over it; let soften while you make the sugar syrup. 2. Put 1/2 cup water into a medium saucepan along with the granulated sugar, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves, then set a candy thermometer in the pan, making sure it’s not touching the bottom of the pan, and increase the heat to meDium-high. Cook without stirring until the mixture hits 240°F (soft-ball stage). Remove from the heat and carefully pour over the gelatin; beat with an electric mixer until the mixture is thick and glossy and has nearly tripleD in volume, about 10 minutes if you’re using an electric mixer or a few minutes less with a stand mixer.
    [Show full text]