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Dolce Milano È Una Giovane Azienda Milanese. Nata Nel 2012 Dalla Visione
Dolce Milano è una giovane azienda milanese. Nata nel 2012 dalla visione imprenditoriale e dall’amore per il buon gusto di Mario Laddaga e Carmine Santillo e dalla partnership con Dolciaria Acquaviva S.p.A. , una delle migliori espressioni di qualità alimentare italiana a carattere nazionale. I fondatori possono vantare una consolidata esperienza, maturata in oltre quindici anni di lavoro in aziende leader del settore Ho.re.ca. Made in Italy L’offerta Perchè Milano? Dolce Milano si propone di diffondere la cultura Scegliendo Dolce Milano per la tua attività, puoi con- Dolce Milano rappresenta il cuore grande che si cela Made in Italy di un prodotto alimentare ge- tare su un catalogo di prodotti semi-lavorati da forno dietro l’apparente scorza dura del capoluogo lom- nuino e di qualità, dall’origine controllata e dalla e di pasticceria contenente più di 400 articoli, bardo. Milano città aperta, che ha tempo di accoglie- filiera di produzione certificata. Un’offerta ampia ed ed ottime soluzioni per il bar e per la ristorazione re ognuno di noi, milanese di nascita o d’adozione. originale, in grado di coprire con varietà tutte le fasi veloce. Dolce Milano può contare su una rete di Milano, città dalle sorprendenti e spesso sconosciu- della nostra alimentazione. consulenti alla vendita affidabili e prepa- te peculiarità gastronomiche e di alta pasticceria. rati e dispone di un apparato logistico proprietario Milano terreno fertile per tradizioni ed eccellenze che garantisce consegne capillari ed assisten- provenienti da tutto il suolo italico. -
Product Catalogue
PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN. -
Guía De Atención Enfermera a Personas Con Diabetes
GUÍA DE ATENCIÓN ENFERMERA A PERSONAS CON DIABETES GUÍA DE ATENCIÓN ENFERMERA A PERSONAS CON DIABETES Segunda Edición Revisada Servicio Andaluz de Salud Dirección General de Asistencia Sanitaria Dirección Regional de Desarrollo e Innovación en Cuidados 1ª Edición . REVISORES 2ª EDICIÓN Tirada: 4.000 ejemplares. Eloisa Gómez Falla ISBN: 84-688-4285-0 Mª José Ariza Conejero Depósito legal: AL-358-2003 Susana Rodríguez Gómez Sergio R. López Alonso 2ª Edición revisada: Bienvenida Gala Fernández Tirada: 4.800 ejemplares ISBN: 84-689-9734-X Depósito legal: SE-3461/06 Edita: Servicio Andaluz de Salud y Asociación Andaluza de Enfermería Comunitaria (ASANEC). Domicilio SAS: Avenida de la Constitución, 18, 41071-Sevilla http://www.juntadeandalucia.es/servicioandaluzdesalud/ Domicilio ASANEC: Horno de Marina 2- 3º- 2 18001 GRANADA. http://www.asanec.org Diseño y maquetación: Orbis Dictus Fotografías de portada e interior: José María Rodríguez Rodríguez Impresión: Tecnographic, S.L. Printed in Spain. guía de atención enfermera a personas con diabetes EQUIPO DE AUTORES Coordinadora del Equipo de Autores Nieves Lafuente Robles Enfermera Unidad Diabetes Distrito Poniente Almería Equipo de Autores Rafaela Cruz Arándiga Enfermera ZBS Baeza. Distrito Nordeste de Jaén Juan Pedro Batres Sicilia Enfermero ZBS Úbeda. Distrito Nordeste de Jaén Alejandro Granados Alba Enfermero ZBS Puebla de Vicar. Distrito Poniente. Almería Mª Luisa Castilla Romero Enfermera ZBS Puerto de Sta. María. Distrito Bahía de Cádiz 7 ÍNDICE Presentación 13 Introducción 15 Capitulo 1: -
HOW to USE THIS TEMPLATE *Do Not Print Page
HOW TO USE THIS TEMPLATE *Do not print page This communication has been designed to work as a digital catalogue with full bleed imagery that can be printed both locally on your desktop printer or commercially for high resolution printing. Please see the instructions below for further details. LOCAL DESKTOP PRINTING When printing locally on your desktop printer, please do NOT select “Shrink to Fit” as a printing option. Simply print as is (full- size) and the printer’s settings will automatically produce a white margin that borders all four sides of each page. No text will be lost, as this has been designed to fit within your printer’s type safety. COMMERCIAL PRINTING When printing commercially, the printer may choose to output a PDF of the catalogue, on a larger page size and then trim to fit on an 8.5"x 11" sheet size. EDITING TEXT Clicking within text boxes allows you to edit the text in places such as body copy, titles and subtitles. PRO DESIGN TIP: Using guidelines helps to ensure alignment and place images in the same spot. Being together is what matters most and LET’S TOAST TO THE nothing brings people together like food. We have packed this holiday catalogue with unique items and inspiring recipes to help HOLIDAY SEASON! you and your customers celebrate this holiday season! Thank you for choosing us to be your most valued and trusted business partner. We wish you a wonderful holiday season. Sincerely, Sysco Canada 03 05 06 APPETIZERS CHARCUTERIE BREAKFAST BOARD 07 09 11 CENTRE OF CONDIMENTS, SIDE THE PLATE SPICES & STARCHES SAUCES 12 13 17 PRODUCE DESSERTS BEVERAGES 18 19 24 BAKING HOLIDAY RECIPES INGREDIENTS ACCESSORIES 31 32 HEALTHCARE HOLIDAY CONTENTS & SENIOR ACTIVITES LIVING Contact your Sysco Representative for more information. -
PDF Product Guide
05/24/21 To Place an Order, Call (207)947-0321 Fax: (207)947-0323 ITEM # DESCRIPTION PACK ITEM # DESCRIPTION PACK COCKTAIL MIXES COFFEE FLAVORED 14678 ROLAND OLIVE JUICE DIRTY*MARTIN 12/25.4OZ 10927 MAINE'S BEST COFFEE JAMAICAN ME CRAZY 2 24/2.25OZ 2008 OCEAN SPRAY DRINK MIX BLOODY MARY 12/32 OZ 11282 MAINE'S BEST COFFEE VACATIONLND VANILLA 24/2.25OZ 26628 MAYSON'S MARGARITA MIX ON THE ROCKS 4/1 GAL 11516 MAINE'S BEST COFFEE HARBORSIDE HAZELNUT 24/2.25OZ 26633 MAYSON'S MARGARITA MIX FOR FROZEN 4/1 GAL 83931 NewEngland COFFEE REG FRNCH VAN CRAZE 24/2.5OZ 26634 MAYSON'S MARGARITA STRAWBERRY PUREE 4/1 GAL 83933 NewEngland COFFEE REG HAZELNUT CRAZE 24/2.5OZ 26637 MAYSON'S MARGARITA RASPBERRY PUREE 4/1 GAL 83939 NewEngland COFFEE REG PUMPKIN SPICE 24/2.5OZ 26639 MAYSON'S MARGARITA PEACH PUREE 4/1 GAL 83940 NewEngland COFFEE REG CINNAMON STICKY B 24/2.5OZ 26640 MAYSON'S MARGARITA WATERMELON PUREE 4/1 GAL 26724 MAYSON'S MARGARITA MANGO PUREE 4/1 GAL 83831 Packer DRINK MIX LEMON POWDER 12/1GAL COFFEE REGULAR 83890 COCO LOPEZ DRINK MIX CREAM COCONUT 24/15oz 10444 MAXWELL HOUSE COFFEE HOTEL & REST 112/1.6OZ 84011 Rose's SYRUP GRENADINE 12/1LTR 10479 Folgers COFFEE LIQ 100% COLOMBIAN 2/1.25L 10923 MAINE'S BEST COFFEE REG ACADIA BLEND 2O 42/2OZ 10924 MAINE'S BEST COFFEE REG COUNTY BLEND 1. 42/1.5OZ CAPPUCCINO 10930 MAINE'S BEST COFFEE REG DWNEAST DARK 2. 24/2.25OZ 90343 Int Coffee CAPPUCCINO FRENCH VAN 6/2LB 1410 Maxwellhse COFFEE REGULAR MASTERBLEND 64/3.75 OZ 23529 MAINE'S BEST COFFEE SEBAGO BLEND 42/2.25OZ 23531 NEW ENGLAND COFFEE EXTREME KAFFEINE -
Sugar Reduction: Achieving the 20% a Technical Report Outlining Progress to Date, Guidelines for Industry, 2015 Baseline Levels in Key Foods and Next Steps
Sugar Reduction: Achieving the 20% A technical report outlining progress to date, guidelines for industry, 2015 baseline levels in key foods and next steps March 2017 Sugar Reduction: Achieving the 20% About Public Health England Public Health England exists to protect and improve the nation’s health and wellbeing, and reduce health inequalities. We do this through world-class science, knowledge and intelligence, advocacy, partnerships and the delivery of specialist public health services. We are an executive agency of the Department of Health, and are a distinct delivery organisation with operational autonomy to advise and support government, local authorities and the NHS in a professionally independent manner. Public Health England Wellington House 133-155 Waterloo Road London SE1 8UG Tel: 020 7654 8000 www.gov.uk/phe Twitter: @PHE_uk Facebook: www.facebook.com/PublicHealthEngland Prepared by: Dr Alison Tedstone, Victoria Targett, Gabrielle Owtram, Vicki Pyne, Dr Rachel Allen, Kleio Bathrellou, Brittney MacKinlay, Emma Clegg, Kathryn Morgan, Gillian Swan and others at PHE. For queries relating to this document, please contact: [email protected] © Crown copyright 2017 You may re-use this information (excluding logos) free of charge in any format or medium, under the terms of the Open Government Licence v3.0. To view this licence, visit OGL or email [email protected]. Where we have identified any third party copyright information you will need to obtain permission from the copyright holders concerned. Published March -
Cartello Unico Degli Ingredienti Per Alimenti Venduti Sfusi (Ai Sensi Dell’Art
Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) BEVANDE FREDDE Le parole EVIDENZIATE tra gli ingredienti fanno riferimento alla lista delle sostanze allergizzanti consultabile in ultima pagina pag. 2 di 35 Cartello unico degli ingredienti per alimenti venduti sfusi (Ai sensi dell’art. 44 Reg. CE 1169/2011 ed dell’art. 19 D.Lgs. 231/2017) Prodotto Composizione Ingredienti Coca Cola acqua gassata acqua, anidride carbonica (E290) coca cola zucchero, acqua, colorante e150d, acidificante acido fosforico, aromi naturali (inclusa caffeina). preparato post-mix per bevande analcoliche da erogare alla spina. Coca Cola acqua gassata acqua, anidride carbonica (E290) Zero coca cola zero acqua, colorante E 150d, edulcoranti ciclammato di sodio, acesulfame K e aspartame, acidificante preparato post-mix per bevande analcoliche da acido fosforico, correttore di acidità citrato trisodico, aromi naturali (inclusa caffeina), conservante erogare alla spina con edulcoranti. sorbato di potassio, agente antischiumogeno E900. Contiene una fonte di fenilalanina. Fanta acqua gassata acqua, anidride carbonica (E290) fanta zucchero, acqua, succo concentrato di arancia, acidificante acido citrico, aromi naturali di agrumi, preparato post-mix per bevande analcoliche da conservanti sorbato di potassio e benzoato di sodio, stabilizzante gomma d’acacia, antiossidante erogare alla spina. acido ascorbico. Sprite acqua gassata acqua, anidride carbonica (E290) sprite acqua, zucchero, acidificante acido citrico, edulcoranti acesulfame K, aspartame e neoesperidina preparato post-mix per bevande analcoliche da DC, conservante benzoato di sodio, correttore di acidità citrato trisodico, aromi naturali di limone e erogare alla spina con zucchero ed edulcoranti. -
Croissant Curvo
La costanza nella qualità Ingredienti naturali, antica cultura dolciaria e processi all’avanguardia si uniscono in modo equilibrato per dare vita a prodotti di grande qualità, dal gusto inimitabile e certificati tramite i disciplinari più severi. NEI NOSTRI IMPASTI ZUCCHERO 4-0784-16-100-004-0784-16-100-00 100% ITALIANO Da Febbraio solo Olio di Palma RSPO SG (SEGREGATED) Gli ingredienti della nostra ricetta... Efficacia delle procedure aziendali e del Materie prime accuratamente selezionate, flusso di informazione. testate nei nostri laboratori e certificate 1 2 da enti qualificati. Processo produttivo monitorato con Ricerca e innovazione continua: ogni anno continuità e sottoposto a costante i nostri laboratori R&S propongono nuovi 3 ottimizzazione. 4 prodotti e ricette. RINNOVIAMO LA TRADIZIONE Ogni giorno nei nostri stabilimenti si compie una magia: il perfetto equilibrio tra innovazione e tradizione, ricerca e semplicità, tecnologia e artigianalità. In un luogo che vanta una delle culture culinarie più antiche e ricche del mondo, nasceva la nostra passione per la bontà. La tradizione pasticciera del nostro territorio e l’amore per le specialità regionali da sempre motivano le nostre scelte, ispirandoci nel lavoro di ogni giorno e nella realizzazione di prodotti autentici e inimitabili. 32.000 mq 12.000 mq 530 milioni 140 DI STABILIMENTO CON DI SUPERFICE DI PEZZI ANNUI ADDETTI 3 LINEE PRODUTTIVE COPERTA 1 DIFENDIAMO IL FUTURO Fare impresa in modo ecosostenibile oggi, significa guardare con responsabilità al domani. Ci impegniamo per la salvaguardia dell’ambiente nei gesti di ogni giorno e realizziamo ogni anno importanti investimenti e progetti per ridurre al minimo l’impatto ambientale. -
Ice Cream Catalog
800-642-6124 978-948-7276 • Fax 978-948-6181 www.jstonediamondfoods.com Custom Packaging • Ice Cream & Confectionery Ingredients FOSS Toppings and Syrups FS-10-001PCH New England Fudge 6/.5 GL PCHS FS-10-001PL New England Fudge 46LBS FS-10-002PCH Milk Fudge 6/.5 GL PCHS FS-10-010 Wicked Good Fudge 6/#10 Can FS-10-010PCH Wicked Good Fudge 6/.5GL PCHS FS-11-006GL Foss Chocolate Syrup 4/GL FS-11-004 Lighthouse Chocolate Syrup 4/GL FS-13-007 Caramel Topping 6/#10 Can FS-13-008 Butterscotch Topping 6/#10 Cans FS-13-009PCH Butterscotch Topping 12/32 OZ PCHS FS-14-028PCH Pineapple Topping 12/32 OZ PCHS FS-14-018PCH Blueberry Topping 12/32 OZ PCHS FS-18-033 RTU Vanilla Syrup 4/GL FS-18-034 RTU Coffee Syrup 4/GL FS-18-035 RTU Strawberry Syrup 4/GL FS-18-037 RTU Cherry Syrup 4/GL FS-18-039 RTU Raspberry Syrup 4/GL FS-18-041 RTU Lime Rickey Syrup 4/GL Retail FS-10-021RET Wicked Good Fudge 6/ 9 OZ Jars FS-13-000RET Caramel 6/ 9 OZ Jars Ingredients FS-20-301 Foss Midnight Chocolate ICP 6/#10 Cans (HH-167) FS-20-303 #355 Real Rich Chocolate ICP 6/#10 Cans FS-20-304 Extra Strength Chocolate ICP 6/#10 Cans FS-20-304P Extra Strength Chocolate Pail 50LBS FS-20-315 Butter Pecan Base 6/#10 Cans FS-20-318 Lite Orange-Pineapple 6/#10 Cans FS-20-310PCH Egg Custard Base 12/Qt PCHS 2 FOSS ingredients continued FS-20-320 Black Raspberry 6/#10 Cans FS-20-322 Fudge for Ice Cream 6/#10 Cans FS-20-332 NY Style Cheesecake 6/#10 Cans FS-20-346 Maine Wild Blueberry ICB 6/#10 Cans FS-20-361 Natural Black Rasp Flavor-4/1 GL FS-21-412P Wicked Good Fudge Variegate 46LBS -
Temptations CATALOG 2018/19 Italian Desserts THAT STARTED with a BICYCLE in 1946 a Passion for Pastry IS OUR FAMILY LEGACY
Sweet Temptations CATALOG 2018/19 Italian desserts THAT STARTED WITH A BICYCLE IN 1946 A passion for pastry IS OUR FAMILY LEGACY 1946 1959 1972 BEYOND THE A NEW LARGER THE STORY BEGINS CITY OF MILAN FACILITY Our story begins with a bicycle in In time, Bindi was able to The Bindi operation moved from 1946, in the city of Milan, Italy. satisfy those who demanded a small workshop to a large plant Attilio Bindi, Tuscan restaurateur and craved his creations allowing for increased production and founder of the company, throughout the rest of Italy. and for the first time – cold chain driven by his passion for sweets, distribution. The new facility allows opened his original “Pasticceria” for the product range to broaden on Via Larga. and the first Bindi tiramisu is produced. The Bindi logo and tag line debuts. “Fantasia nel Dessert,” which translates to “Creativity in Dessert,” represents the company’s expanded horizons. 1990 2001 2018 BINDI LANDS PRODUCTION THE HISTORY IN THE USA IN THE USA CONTINUES Bindi began importing Bindi opens its first Today, over half a century later, the and distributing its line of production plant in the USA. Bindi family still runs the business. products in the USA. The 56,000 sq. ft. plant is Bindi is known and appreciated located in Belleville, NJ. worldwide for its wide array of high quality desserts. Attilio Bindi, Romano’s son, is guiding the subsidiary in the US, spreading the family heritage, the passion for pastries and guaranteeing the very same consistency that makes a Bindi dessert unique everywhere. -
Kosher Nosh Guide Summer 2020
k Kosher Nosh Guide Summer 2020 For the latest information check www.isitkosher.uk CONTENTS 5 USING THE PRODUCT LISTINGS 5 EXPLANATION OF KASHRUT SYMBOLS 5 PROBLEMATIC E NUMBERS 6 BISCUITS 6 BREAD 7 CHOCOLATE & SWEET SPREADS 7 CONFECTIONERY 18 CRACKERS, RICE & CORN CAKES 18 CRISPS & SNACKS 20 DESSERTS 21 ENERGY & PROTEIN SNACKS 22 ENERGY DRINKS 23 FRUIT SNACKS 24 HOT CHOCOLATE & MALTED DRINKS 24 ICE CREAM CONES & WAFERS 25 ICE CREAMS, LOLLIES & SORBET 29 MILK SHAKES & MIXES 30 NUTS & SEEDS 31 PEANUT BUTTER & MARMITE 31 POPCORN 31 SNACK BARS 34 SOFT DRINKS 42 SUGAR FREE CONFECTIONERY 43 SYRUPS & TOPPINGS 43 YOGHURT DRINKS 44 YOGHURTS & DAIRY DESSERTS The information in this guide is only applicable to products made for the UK market. All details are correct at the time of going to press but are subject to change. For the latest information check www.isitkosher.uk. Sign up for email alerts and updates on www.kosher.org.uk or join Facebook KLBD Kosher Direct. No assumptions should be made about the kosher status of products not listed, even if others in the range are approved or certified. It is preferable, whenever possible, to buy products made under Rabbinical supervision. WARNING: The designation ‘Parev’ does not guarantee that a product is suitable for those with dairy or lactose intolerance. WARNING: The ‘Nut Free’ symbol is displayed next to a product based on information from manufacturers. The KLBD takes no responsibility for this designation. You are advised to check the allergen information on each product. k GUESS WHAT'S IN YOUR FOOD k USING THE PRODUCT LISTINGS Hi Noshers! PRODUCTS WHICH ARE KLBD CERTIFIED Even in these difficult times, and perhaps now more than ever, Like many kashrut authorities around the world, the KLBD uses the American we need our Nosh! kosher logo system. -
Packaging&Design
FAB SEVENTH INTERNATIONAL FOOD AND BEVERAGE Creative Excellence Awards WINNERS 2005 Packaging&Design The Retailers Boxer, Birmingham McDonalds i'm lovin' it Bags McDonalds Nomination Red Design Consultants, Athens Bakaliko Range Bakaliko Nomination Pet Foods No Nominations Confectionary&Snacks Turner Duckworth, London Dried Vine Fruit Range Waitrose Nomination Ziggurat Brand Consultants, London Jonathan Crisps Range Natural Crisps Ltd FAB Williams Murray Hamm, London Little Notions Range Nestlé Nomination Ruiz & Company, Barcelona La Fondue Range Chocolat Factory Nomination Health Foods No Nominations Dairy Products Red Design Consultants, Athens Imagine Ice Cream Range Delta Ice Cream Nomination Williams Murray Hamm, London Hill Station Ice Cream Range Hill Station Nomination Reach, Bristol Rocombe Farm Fresh Ice Cream Range Rocombe Farm Fresh Ice Cream FAB Photography No Nominations Baking&Sweet Foods Turner Duckworth, London Mr Kipling Range Manor Bakeries Nomination Savoury Foods Design Bridge, London Toro Toro Ethnic Range Rieber & Son Ziggurat Brand Consultants, London Mrs Massey Range Mrs Massey FAB Pearlfisher, London Ready Meals Range Waitrose Nomination Alcoholic Drinks Hornall Anderson Design Works, Seattle W'05 IPA W'05 IPA Widmer Brothers Nomination Design Bridge, London The Beer to Dine for The Beer to Dine for Greene King FAB Design Bridge, London Sabai Cooler Sabai Siam Wineries Nomination Williams Murray Hamm, London Fallen Vodka Batch No 1, 2, 3 Glenmorangie Nomination Non-Alcoholic Drinks Williams Murray Hamm, London