Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit De Paris Pack Size 6/8.8Lb Country of Origin Canada

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PRODUCT SPECIFICATIONS FORM January 2018 Mustard, Dijon Smooth Product Information SKU 25100 Brand Esprit de Paris Pack Size 6/8.8lb Country of Origin Canada Packaging Specifications Net weight per unit 8.8 lbs Net weight per case 51 lbs Gross weight per case 60 lbs Case Dimensions (LxWxH) 18.5 x 12.5 x 9.75 TiHi 7 x 4 Case Cube 1.43 Product UPC 0 46274 25100 7 Case GTIN 600 46274 25100 9 Primary: tin Packaging Material Secondary: carton box Physical Properties Tolerances for Defects* 0% non-organic foreign material Preservation Method retort *tolerance must meet all federal standards Sensory Properties - Organoleptic Appearance smooth Dijon mustard Color deep yellow to light brown, characteristic Aroma characteristic to Dijon mustard - heat, sharp Flavor characteristic to Dijon mustard - heat, sharp Microbiological Properties Value Method Product commercially sterile, exempt from microbiological testing Chemical Properties Value pH <4 Salt 5.5 - 6.5 % Acidity 2.2 - 2.8% Sulphites <10 ppm Moisture 66.5 - 69.5% Ingredient Statement water, mustard seeds, vinegar, salt, citric acid Ingredient distribution proprietary Total: 100.00% * values subject to variance Nutrition Facts Per 100g (unrounded) Calories (Kcal) 167.93 Calories from Fat (Kcal) 98.55 Total Fat (g) 10.95 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0.13 Sodium (mg) 2218.94 Total Carbohydrates (g) 8.68 Dietetic Fiber (g) 5.37 Total Sugar (g) 0.48 Added Sugar (g) 0 Protein (g) 6.94 Vitamin D (mcg) 0 Calcium (mg) 54.03 Iron (mg) 0.35 Potassium (mg) 64.87 *disclaimer: values may vary Shelf Life Time Storage Recommendation Unopen 18 months dry ambient storage, away from direct heat Open 3 months transfer out of tin, seal and refrigerate Open shelf life is a recommendation, may be subject to variance Specify any transportation requirements none Documents & Claims Applicable Third Party Audit Certified HACCP Regulated N/A GMO-Free Yes Kosher Certified Yes Halal Certified No Organic No Gluten Free Yes Vegetarian Yes Vegan Yes Allergen Information* Wheat Gluten Milk Allergens Present in Shellfish Fish Soy Food/Ingredient Peanuts Treenuts Eggs Sulphites Other* None Specific Allergen mustard product DISCLAIMER: Product can vary by packer and country, products subject to change at any time Can Code Decipher available upon request..

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Cooking with Verjuice
Cooking with Verjuice Tallagandra Hill Wines 1692 Murrumbateman Road Gundaroo NSW 2620 www.tallagandrahill.com.au Verjuice Verjuice is derived from the French for green juice, "vert jus". Historically it is found in French recipes from the Middle Ages .It was added as we would use lemon juice or vinegar today, as an acidulant adding sharpness to the flavour of food , sauces or a dressing. Think of Verjuice as a gentle acidulant. Its great advantage is adding acid without dominating flavours. It is like a lemon or wine vinegar but can be used in almost any application that these stronger flavours are used. Verjuice can be reduced to a syrup to replace wine or vinegar in the making of a hollandaise or beurre blanc to give a classic sauce another dimension, particularly when serving these sauces with seafood. It is a natural marriage of flavours. Tallagandra Hill Verjuice Made from unripened Shiraz grapes, the juice is stabilised and bottled without fermentation. Available in 375ml bottles from the Tallagandra Hill Cellar Door or by mail order. Page ii Verjuice Cocktail .................................................................................... 1 Verjuice Granita .................................................................................... 1 Millionaire's Dressing for Salads & Vegetables ..................................... 2 Vinaigrette of Walnut Oil and Verjuice ................................................. 2 Verjuice Beurre Blanc or Butter Sauce .................................................. 3 Pan frying vine
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Versatile South African Verjuice Launches Nationwide Submitted By: Food&Drink Towers Thursday, 18 February 2010
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Tarragon & Mustard Chicken
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Cooking with Verjuice
Verjuice The Event Petersham Nurseries Cafe & Slow Food London have great Verjuice, the juice of unripe grapes, has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which pleasure in inviting you to the UK’s first Verjuice Taste Workshop makes it an extraordinarily versatile ingredient. Used widely during and Lunch. Medieval European cooking (including in Britain where it was made from plums, crab apples and even sorrel) it was also once a Sunday 22 January staple of French provincial cooking and in 1856 is believed to have 12.15 Verjuice Taste Workshop with Maggie Beer replaced vinegar in Dijon mustard. Verjuice is also referred to in the In this workshop we’ll learn about the history of verjuice and Cooking with Verjuice 16th Century Libro de Guisado (Catalan) where it is listed as a why it is an indispensable ingredient in the kitchen as Maggie primary sauce ingredient in fish dishes. It is also known in Italy as demonstrates its uses. The workshop will include a tasting of Taste Workshop & Lunch agresto, in Iran as abghooreh and in Lebanon as hosrum. verjuice from different countries (including Britain) and of Maggie’s extraordinary products, including Desert Pearl, a non with Now enjoying a worldwide renaissance, largely due to the efforts of alcoholic sparkling wine that won critical and popular acclaim in Australia’s Maggie Beer (grower, producer, cook and author) it is Australia this Christmas. wonderful with game, poultry, seafood and vegetables and is £30.00 / adult Maggie Beer particularly useful in sauces and dressings.
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