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IS 1008 (2004): Sugar Boiled Confectionery [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 1008 (2004): Sugar Boiled Confectionery [FAD 16: Foodgrains, Starches and Ready to Eat Foods] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS 1008: 2004 Reaffirmed 2009 ~1fR(1i TIS 1008: 2004 \3~J) st ~ Ch't ch't'"icflCf~r;ffi - ~ (~Fftwr ) Indian Standard SUGAR BOILED CONFECTIONERY SPECIFICATION ( Second Revision) ICS 67.060 ©BIS 2004 BUREAU OF INDIAN STANDARDS MANAK BHA VAN, 9 BAHADUR SHAH ZAFAR MARG NEW DELHI 110002 October 2004 Price Group 2 AMENDMENT NO. 1 FEBRUARY 2006 TO IS 1008: 2004 SUGAR BOILED CONFECTIONERY SPECIFICATION ( Second Revision) ( First cover, second cover and page 1 ) - Substitute 'Thud Revision' for 'Second Revision' and wherever it appears. -
5Lb. Assortment
Also available in Red 5LB. ASSORTMENT Pecan or Almond Törtél Caramel Pilgrim Hat Our slightly chewy caramel Creamy, extra soft caramel covering roasted pecans or in dark chocolate. almonds. Milk or dark chocolate. English Toffee Irish Toffee Chewy, ”melt-in-your-mouth” Baton-shaped, buttery toffee. toffee, dipped in milk chocolate. The Irish is brittle and crunchy. Dipped in milk or dark chocolate. Hazelnut Toffee Buttery brittle toffee with roasted Good News Mint Caramel chopped hazelnuts. Dipped in Creamy mint caramel dipped milk or dark and sprinkled with in milk chocolate only. caramelized hazelnuts. ASSORTMENT 5 LB. (108 PC.) - ASSORTMENT In response to our customers request, we have created an extra large assortment! This includes: Soft a’ Silk Caramel, Hazelnut Toffee, Solid Belgian Chocolate, Peanut Butter Smooth and Crunch, Pecan and Almond Törtéls, Caramel Pilgrim Hats, Good News Mint Caramel, Irish and English Toffees, Hazelnut Praline, as well as, Salty Brits, Coconut Igloos, Marzipan and Cherry Hearts. Packaged in one of our largest hinged box and includes our wired gift bow. $196.75 (108 pc.) Toll Free: 800-888-8742 | Local: 203-775-2286 1 Fax: 203-775-9369 | [email protected] Almond Toffee Peanut Butter Pattie Brittle and crunchy with roasted Our own smooth peanut butter almonds. Milk or dark chocolate. shaped into round patties. Dipped in milk chocolate. Hazelnut Praline Hazelnut praline (Gianduja) is Solid Belgian Chocolate ASSORTMENT THE BRIDGEWATER made from finely crushed filberts Our blend of either dark or milk mixed with milk chocolate. Dipped chocolate. in milk or dark. Peanut Butter Crunch Our own creamy peanut butter Soft a’ Silk Caramel with the addition of chopped Soft and creamy caramel dipped caramelized nuts. -
Toffee-Tastic™ Cookie Cake Pops
Toffee-tastic™ Cookie Cake Pops Toffee-tastic™ Cookie Cake Pops INGREDIENTS: 1 box of Toffee-tastic™ Girl Scout Cookies® Cake Pops (made with frosting) • ½ cup+ frosting (Canned or cream cheese frosting) DIRECTIONS: • 1 pkg Toffee-tastic Girl Scout Cookies®, finely chopped 1. Blend together the cookie crumbs and the cream cheese (or frosting) until it can form a ball, adding a little extra cream cheese • ¼ cup toffee bits (or frosting), if needed. A food processor works well for this. • 1 cup coating, melted (chocolate chips, butterscotch 2. Form dough into balls (1-1 ½" size). Refrigerate for 30-60 chips, white chocolate chips minutes. or candy melts) 3. Melt coating in a narrow, tall microwave safe mug. (Start with 30 • Toppings, to decorate tops (toffee bits, chopped pecans, seconds in the microwave, stir, and then continue to microwave colored sprinkles or candies) in additional 10 second intervals until smooth). Do not overheat. • Lollipop sticks 4. Dip the end of your lollipop stick in the melted coating. Insert stick into ball (or if making cookie balls, without sticks, use two Cream Cheese Frosting knifes to lower balls into coating). • 1½ oz cream cheese 5. Dip each ball into the coating until covered, allowing excess to • 2 Tbsp butter drip off into mug. • 1 cup powdered sugar 6. Sprinkle top with toffee, nuts or sprinkles, and allow to cool. • ½ tsp vanilla Beat all ingredients together until smooth. (Yields approximately 3/4 cup) Cookie Balls (made with cream cheese) • 3-4 oz cream cheese By using gluten-free ingredients for these recipes, cookie lovers • 1 pkg Toffee-tastic Girl Scout Cookies®, avoiding gluten can enjoy them, too! finely chopped Either version can be finished out in a candy format, or can • ¼ cup toffee bits be served on a stick, like a cake pop. -
22. Role of Ingredients Used in Confectionery Industry 1
Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module – 22: Role of Ingredients used in Confectionery Industry Paper Coordinator: Dr. P. Narender Raju, Scientist, ICAR-NDRI, Karnal Content Writer: Mr. Borad Sanket, Research Scholar, ICAR-NDRI, Karnal 22. Role of Ingredients used in Confectionery industry 1. Sugar • Principal ingredient for all the confection – Sucrose • Non reducing disaccharide, consists of dextrose & fructose • Solubility of 66% at room temperature and 83% under boiling condition • Prepared either from cane sugar or beet sugar commercially • Available in numbers of forms depending on its particle size. • Granulated, milled/icing, coarse, powdered, ultra fine, caster, non-pareil, fine sugar, etc. • Sugar syrups - can be used but stability against microbial spoilage and economy in transportation - hinder their uses Sugar confectionery → Boiled Toffee/ Gums/ Chewing Liquorice sweets Fudge Pastilles Gum Type of Sugar ↓ White granulated Yes Yes Yes Yes Yes Specially white granulated Yes Yes Yes No Yes Screened specialities Yes Yes Yes No No Milled specialities Yes Yes No Yes No Brown sugar No Yes No No Yes Liquid sugar Yes Yes Yes No No Syrups and treacles No Yes No No Yes 2. Invert sugar • Invert sugar - available as syrup only • Can be prepared at concentrations as high as 80% at ambient condition • Sufficiently low water activity capable of restricting microbial proliferation • Can be mixed easily with sucrose • Can be concentrated sufficiently to yield products with sufficiently low water activity without -
Fall Product Program Receipt Fall Product Program Receipt Fall
Fall Product Program Receipt Fall Product Program Receipt Thank you for supporting Girl Scouts of California’s Central Coast! Thank you for supporting Girl Scouts of California’s Central Coast! Parent/Leader: Date: Parent/Leader: Date: Troop #: SU #: Girl’s Name: Troop #: SU #: Girl’s Name: Qty Product Qty Product Qty Product Qty Product Care to Share $6 English Butter Toffee $8 Care to Share $6 English Butter Toffee $8 Honey Roasted Peanuts $6 Chocolate Covered Almonds $9 Honey Roasted Peanuts $6 Chocolate Covered Almonds $9 Peanut Butter Monkeys $6 Dark Chocolate Sea Salt Almonds $9 Peanut Butter Monkeys $6 Dark Chocolate Sea Salt Almonds $9 Butter Toffee Peanuts $7 Madagascar Vanilla & Honey Almonds $10 Butter Toffee Peanuts $7 Madagascar Vanilla & Honey Almonds $10 Chocolate Covered Raisins $7 Whole Cashews $10 Chocolate Covered Raisins $7 Whole Cashews $10 Fruit Slices $7 City Scape Tin with Chocolate Covered Pretzels $11 Fruit Slices $7 City Scape Tin with Chocolate Covered Pretzels $11 Honey BBQ Snack Mix $7 Snowman Tin with Peppermint Bark Rounds $11 Honey BBQ Snack Mix $7 Snowman Tin with Peppermint Bark Rounds $11 Dark Chocolate Sea Salt Caramels $8 Girl Scout Tin with Milk Chocolate Mint Trefoils $11 Dark Chocolate Sea Salt Caramels $8 Girl Scout Tin with Milk Chocolate Mint Trefoils $11 Total # of Units: Total Amount Due: Due By: Total # of Units: Total Amount Due: Due By: Total $ Paid: Cash: Check: Card: Total $ Paid: Cash: Check: Card: Products received and payment responsibility accepted by: Products received and payment -
Toffee Popcorn
Toffee Popcorn Recipe provided from Chef Spencer Burge from Bertram’s Restaurant www.bertramsrestaurant.com Ingredients Sticky Toffee Sponge 225g chopped dates 85g butter 150g dark brown sugar 2 eggs 175g plain flour 1 tsp baking powder 1 tsp bicarbonate soda 200ml boiling hot water White/ Dark Chocolate Marquise Layered 600g white/ dark chocolate (depending on which layer) 1 litre cream 50g glucose 4 egg yolks 4 leaves gelatin Toffee Sauce 1 tin condensed milk Iced Sea Salt Popcorn Parfait 250ml full fat milk 125g double cream 2 egg yolks 85g caster sugar 90g toffee popcorn 1 pinch of sea salt 20g salted popcorn chopped Chocolate Pull 100g liquid glucose 100g fondant 100g isomalt 70g bitter dark chocolate (71% cocoa solids), finely chopped White Chocolate Powder 50g white Chocolate abzorbit Method Sponge – 1. cream butter and sugar then add eggs, 1 at a time. 2. Meanwhile bring to the boil dates. Once boiled allow to cool. 3. Mix all dry ingredients together. 4. When date mixture is cool add to egg and sugar mix. Then add dry ingredients. 5. Cook at 170c for around 1 hour 20 mins 6. Cut to right thickness when cool approx. 1 cm. Marquise – 1. Melt chocolate and glucose over Bain Marie. 2. Dissolve gelatin in a bit of hot water in the microwave. 3. Add gelatin and yolks to chocolate, cool slightly. 4. Fold in semi whipped cream. 5. Repeat for white chocolate. Toffee Sauce – 1. Boil tin in submerged water for 2 hours and allow to cool. 2. Iced Popcorn Parfait - bring milk & cream nearly to the boil. -
Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. -
Monin Catalog
Item Code Description FR Vanilla Bean/M-FBM263E Frappe Powder Vanilla Bean 5/3# bags FR Mocha/M-FBM304E Frappe Powder Mocha 5/3# bags FR Chocolate/M-FBM062E Frappe Powder Chocolate 5/3# bags FR Cream-Plain/M-FBM305E Frappe Powder Cream-Plain 5/3# bags AGAVE NECTAR-O-SY AGAVE NECTAR ORGANIC 6/CS (750ML/EA) ALMOND-SY ALMOND SYRUP 12/CS (750ML/EA) AMARETTO AMARETTO 12/CS (750ML/EA) BANANA-SY BANANA SYRUP 12/CS (750ML/EA) BLACKBERRY-SY-G BLACKBERRY 12/CS (750ML/EA) BLUE RASPBERRY-SY BLUE RASPBERRY SYRUP 4/PK (1L/EA) BLUEBERRY-SY-G BLUEBERRY 12/CS (750ML/EA) BLOOD ORANGE-SY BLOOD ORANGE SYRUP 4/PK (1L/EA) BROWN BUTTER TOFFEE SY BROWN BUTTER TOFFEE SYRUP 4/PK (1L/EA) CARAMEL-SY CARAMEL SYRUP 12/CS (750ML/EA) CARAMEL APPLE BUTTER-SY CARAMEL APPLE BUTTER SYRUP 4/PK (1L/EA) CARAMEL, SALTED-SY CARAMEL, SALTED SYRUP 12/CS (750ML/EA) CHAI TEA-SY CHAI TEA SYRUP CONCENTRATE 12/CS (750ML/EA) CHERRY-SY-G CHERRY SYRUP 12/CS (750ML/EA) CHOCOLATE, WHITE-SY CHOCOLATE, WHITE 12/CS (750ML/EA) CINNAMON CINNAMON 12/CS (750ML/EA) COCONUT-PR COCONUT PUREE 4/PK (1L/EA) COCONUT-SY COCONUT 12/CS (750ML/EA) COLA SURGARCANE-SY-G COLA SUGARCANE 12/CS (750ML/EA) COOKIE BUTTER-SY COOKIE BUTTER SYRUP 4/PK (1L/EA) COTTON CANDY BLUE-SY COTTON CANDY, BLUE SYRUP 4/PK (1L/EA) DRAGON FRUIT-SY DRAGON FRUIT 4/CS (1L/EA) ELDER FLOWER-SY ELDER FLOWER SYRUP 4/PK (1L/EA) FRENCH VANILLA-SY FRENCH VANILLA SYRUP 12/CS (750ML/EA) GINGERBREAD-SY GINGERBREAD 12/CS (750ML/EA) HAWAIIAN ISLAND-SY HAWAIIAN ISLAND SYRUP 12/CS (750ml/ea) HAZELNUT-SY HAZELNUT 12/CS (750ML/EA) HIBISCUS-SY HIBISCUS -
Candy Temperature Chart Having a Good Thermometer Is Important When You’Re in the Candy-Making Business
Candy Temperature Chart Having a good thermometer is important when you’re in the candy-making business. A perfect batch of caramel depends on reaching a desirable tem- perature before removing from the heat. The faster and more accurate your thermometer, the better the candy. Makes sense, right? The good news is, you don’t have to go out and buy a fancy candy thermometer if you’ve already got the Super-Fast, Splash-Proof Thermapen from ThermoWorks in your bag of kitchen tricks. Cold Water Test: As a sugar syrup is cooked, water boils away, the sugar concentration increases and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named. Bind agent for fruit pastes Thread A spoonful of sugar drizzled over a plate forms a fine, thin thread. This 230-235F stage makes a syrup, not a candy (106-112C) Fudge, Fondant, Creams, Penuche, Maple, etc. When a small amount of sugar syrup is dropped into very cold water 235-240F Softball and forms a ball that does not hold its shape when pressed with your (112-116C) fingers. Caramels and Divinity When a very small amount of sugar syrup is dropped into very cold 245-250F Firmball water and forms a ball that holds its shape but is still very sticky when (118-120C) pressed with your fingers. Taffy and Marshmallows When a small amount of sugar syrup is dropped into very cold water 250-265F Hardball and forms a ball that holds its shape but is pliable. -
COOKIE PROGRAM , GIRL SCOUT S’MORES™ and the Trefoil Design, Are Owned by Girl Scouts of the USA
2016-2017 Girl Scout Cookie Nutrition Information Savannah Girl Scout GLUTEN-FREE Smiles® Trefoils® Do-si-dos® Samoas® Tagalongs® Thin Mints® S’mores™ Toffee-tastic™ Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts Nutrition Facts Serving Size 5 Cookies (30g) Serving Size 5 Cookies (32g) Serving Size 3 Cookies (34g) Serving Size 2 Cookies (29g) Serving Size 2 Cookies (25g) Serving Size 4 Cookies (32g) Serving Size 2 Cookies (30g) Serving Size 2 Cookies (28g) Servings Per Container About 5 Servings Per Container About 8 Servings Per Container About 6 Servings Per Container About 7 Servings Per Container About 7 Servings Per Container About 8 Servings Per Container About 8 Servings Per Container About 7 Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Amount Per Serving Calories Calories Calories 140 Calories from Fat 45 Calories 160 Calories from Fat 70 Calories 160 Calories from Fat 70 Calories 140 Calories from Fat 70 Calories 140 Calories from Fat 80 160 Calories from Fat 70 Calories 150 Calories from Fat 60 140 Calories from Fat 70 % Daily Value* % Daily Value* % Daily Value* % Daily Value* % Daily Value* % Daily Value* % Daily Value* % Daily Value* Total Fat 5g 8% Total Fat 8g 12% Total Fat 11% Total Fat 7g 11% Total Fat 7g 11% Total Fat 8g 12% Total Fat 9g 14% Total Fat 7g 11% 7g Saturated Fat 1.5g 8% Saturated Fat 5g 25% Saturated Fat 4g 20% Saturated Fat 2.5g 13% Saturated Fat 2g 10% -
THE MIA URMCANE Volume 57, No
The Hurricanes were assured of a winning season by beat ing Vanderbilt. The Peach Bowl is within grasp for the 'Canes if they draw a big crowd this weekend. — In SPORTS pages 10-12 THE MIA URMCANE Volume 57, No. Tuesday, November 18, 1980 j UNIVERSITY OF MIAMI T~hon e 284-4401 NCW 18 raw ] 980 „,ow_Q.q«n tfhone 284 Athletic Department Tightens Belt t LIBRARY j Band Will Not Go To Gainesville By SHARON HINSON "The band has traditionally gone to Gainesville," NptM Writer Russell said, noting that the trip can be made by bus. He observed that many schools in the Midwest can send As part of the effort to reduce the athletics depart their bands to road games by bus, because the distances ment's budget deficit, the University's Band Of The are not great. Hour will not make the trip to Gainesville for the last However, most of the schools on UM's football football game of the season, UM President Henry King schedule are so far away from Miami that the Hurri Stanford said Friday. canes must travel by plane, he said. r*tr** %m*mr^ "It's a financial problem," he said. "Expenditures "Geography does work against us," Russell said. He are under control, but we are not realizing the revenues said air travel for the band would be too expensive. we anticipated." Band member Randy Cash said, "The whole attitude Last year's deficit for the department was approxi of the band is that we've been stabbed in the back. -
Pdf, 680.17 KB
00:00:00 Sound Effect Transition [Three gavel bangs.] 00:00:01 Ify Nwadiwe Guest Welcome to the Judge John Hodgman podcast. I'm Guest Bailiff Ify Nwadiwe from Who Shot Ya? on MaximumFun.org. This week: "Daylight Savings Crime." Kari files suit against her husband Joshua. Kari and Joshua had solar panels installed on their house in July of 2019. Since then, Joshua has been monitoring their solar production and is actively trying to make the household more energy efficient. Kari believes that Joshua's interest in energy efficiency has gotten out of hand. Josh would like the whole family to get on board with his energy savings goal. 00:00:33 Sound Effect Sound Effect [As Ify speaks below: Door opens, chairs scrape on the floor, footsteps.] 00:00:34 Ify Guest Who's right? Who's wrong? Only one can decide. Please rise as Judge John Hodgman enters the courtroom and presents an obscure cultural reference. 00:00:41 Sound Effect Sound Effect [Door shuts.] 00:00:42 John Host Our people, Bruce. You laugh at them. They can do this, and you Hodgman laugh. They can split the very fabric of reality, blast a hundred thousand tons of sand into the sky. They are tiny and stupid and vicious, but please listen to them. Please. I am slow and dying. I need only reach the sun. I've always loved you, though I was born a galaxy away. I've always served you. The same power, the sun's power, fuels us both. You hold it here.