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Wholesale Price List
Wholesale Price List All prices exlude GST and are subject to change without prior notice tel: 03 455 9025 email: [email protected] www.afd.co.nz Wholesale Price List Baked Goods - Biscuits/Crackers 11363 Biscuit Crumbs Malt 10Kg C Kayes Pack P.O.A 11360 Biscuit Crumbs Malt 1Kg A Foodfirst Pack $8.80 11361 Biscuit Crumbs Malt 2.5Kg A S/Valley Pack $24.10 11421 Biscuit Crumbs Van Wine 10Kg C Davis Ctn P.O.A 11362 Biscuit Crumbs Vanilla 1Kg A Foodfirst Each $8.88 11367 Biscuit Crumbs Vanilla 2.5Kg A Foodfirst Pack $20.60 11358 Biscuit Malt 250Gm A Griffins Each $4.18 11357 Biscuit Super Wine 250Gm A Griffins Each $4.18 11356 Biscuit Vanilla Wine 250Gm A Griffins Each $4.18 50343 Brownie Choc Fudge G/F 65Gm 16S (6354) L Mrs Higgins Slv $31.05 50329 Cookie Choc Candy 60Gm 20S (310) Frozen L Mrs Higgins Slv $25.30 50336 Cookie Choc Chew 100Gm 15S (651) L Mrs Higgins Box $24.10 50344 Cookie Choc Chip G/F 60Gm 12S (6424) L Mrs Higgins Slv $22.30 50333 Cookie Choc Chunk Chip 100Gm 15S (652) L Mrs Higgins Box $24.10 50331 Cookie Choc Fudge Brownie 80Gm 15S (655) L Mrs Higgins Box $24.70 50345 Cookie Choc Mac 85Gm 15S (653) A Mrs Higgins Slv $28.90 50342 Cookie Chunky Choc Chip 40Gm 25S (722) A Mrs Higgins Slv $27.60 50323 Cookie Dough Anzac 60Gm 81S (208) C Mrs Higgins Box P.O.A 50324 Cookie Dough Chunky Choc Chip 60Gm 81S (213) A Mrs Higgins Box $89.00 50325 Cookie Dough Triple Choc 60Gm 81S (225) A Mrs Higgins Box $89.00 50327 Cookie Dough Vegan Choc Chew 60Gm 81S (240) A Mrs Higgins Box $97.68 50326 Cookie Dough White Choc Mac 60Gm 81S (204) -
Collection 2016 - 2017
COLLECTION 2016 - 2017 1 L’Univers Galler De Wereld van Galler The Galler Universe INVITATION À UNE UITNODIGING TOT INVITATION TO A GOURMET RENCONTRE GOURMANDE EEN OVERHEERLIJKE ENCOUNTER WITH GALLER AVEC LES CHOCOLATS ONTMOETING MET DE CHOCOLATES GALLER CHOCOLADES VAN GALLER Jean Galler, artisan chocolatier Jean Galler, chocolatier en auteur Jean Galler, artisan chocolatier et auteur des rencontres les plus van de meest gedurfde en lekkere and the man behind the most audacieuses et gourmandes… ontmoetingen… audacious gourmet encounters… où les meilleurs fourrages waar de beste vullingen zich where the best fillings are s’entourent du meilleur chocolat, hullen in de beste chocolade, coated with the best chocolate, où la sélection des meilleurs waar de keuze voor de beste where the selection of the best ingrédients règne en maître, où ingrediënten onmiskenbaar primeert, ingredients is the top priority, qualité et éthique ne sont pas de waar kwaliteit en ethiek geen where quality and ethics are not vains mots. holle woorden zijn. empty promises. Des recettes toujours meilleures, Steeds verfijndere recepten zonder Ever-exciting recipes that contain sans conservateurs, sans huile de bewaarmiddelen en zonder palmolie, no preserving agents, no palm oil palme, avec de moins en moins de waarin alsmaar minder suiker and less and less sugar, that only sucre et réalisées exclusivement gebruikt wordt en die uitsluitend include natural flavourings for avec des saveurs naturelles pour opgebouwd zijn rond natuurlijke ever more flavour. toujours plus -
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74 -
Galler Assortment of 5 Chocolate Bars with Alcohol Filling
Galler Assortment of 5 Chocolate Bars with Alcohol Filling INGREDIENTS: Sugar, cocoa butter, cocoa paste, whole milk powder, bulking agent: polydextrose, concentrated butter (milk), glucose syrup, anti-caking agent: isomalt, rapeseed oil, Grand Marnier extract 1.5%, candied orange peel (orange peel, glucose-fructose syrup, sugar, acidifier: citric acid, preservative: sulfur dioxide), mandarine Napoléon 1.2%, invert sugar syrup, dextrin, Cointreau 0.8%, inulin, emulsifier: soy lecithin, natural vanilla flavouring, natural orange flavouring Cocoa solids: dark chocolate min 60%, milk chocolate min 30% white chocolate min 23% ALLERGENS: MAY CONTAIN TRACES OF NUTS, EGGS AND WHEAT (GLUTEN) NUTRITION FACTS/100G: . Energy value (2007kJ/479kcal) . Total fat (27.6g) of which saturates (16.7g). trans fat (0.2g) . Total carbohydrates (48.5g) of which sugars (47.7g) . Total protein (4.2g) . Salt (0.1g) OTHER INFORMATION: - Information producer: Galler Chocolatiers S.A. 39, Rue de la station, 4051 Vaux-sous- Chèvremont, Belgium - Net weight: 350g - Conditions of conservation: keep cool and dry ** DISCLAIMER: The product information as reported by IDF on its website, is provided by IDF suppliers. IDF strives to ensure that the obtained data are complete, correct and up-to-date. IDF cannot be held responsible for the possible inaccuracy or incompleteness of information. By purchasing the product, the consumer explicitly waives all recourse against IDF and IDF Belgium in this respect. In particular, IDF draws the consumer’s attention to the fact that the data on its website do not replace those on the product label. A discrepancy may exist partly because of stock rotation, for example, the presence of new allergenic substances or changes in net weight. -
Cuisine of Maryland Cuisine of Maryland
CUISINE OF MARYLAND CUISINE OF MARYLAND Oliver Wendell Holmes in nThe Professor at the Breakfast Table" called Baltimore "the gastronomic metropolis of the Union." While it is un doubtedly true that there is no disputing about tastes, it is equally true that menu cards have borne the names of Maryland and of Baltimore more often than those of any other section of the country. Maryland's cooking is as diversified as her topography. Her lower counties specialize in what the rest of the nation regards as typically southern cooking, fried chicken, planked shad, soft crabs, hominy, grits, spoon- bread, corn pone, Sally Lunn, beaten biscuit ("knead for five minutes and beat hard with a hatchet for thirty minutes"). The counties of both "Shores" bordering on the Bay with their wealth of sea food and migratory water-fowl, cherish recipes handed down from one generation to another, while in those counties lying just across the border from rural Pennsylvania, German and Pennsylvania Dutch influence is noticed. In the mountain sections of Western Maryland the cooking of big game and gamey fish is specialized in. Chesapeake Bay produces in teeming abundance much of the East's supply of oysters, crabs and fish. Cambridge in Dorchester county is one of the largest shipping points in the country for all kinds of sea food, as is also Crisfield on the lower Eastern Shore, where are located nurseries for the diamond- back terrapin. Deal Island in Tangier Sound is one of the finest hunting grounds for wild fowl in the United States and is a crabbing and fishing center of importance. -
IN CALVERT 2 the Calvert County Times Thursday, February 6, 2020 on the COVER LORI HONY IS HEAD of ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER
FREE THURSDAY, FEBRUARY 6, 2020 ALSO INSIDESenior Living A Special WWW.COUNTYTIMES.NET FEBRUARY 2020 Pull-Out County TimesSection In Southern Maryland ● Calvert County County St.Times Mary’s County February 2020 INSIDE Prince Frederick in the Spotlight Curry Talks About Behavior County Eyes Property Tax Cut Homeless IN CALVERT 2 The Calvert County Times Thursday, February 6, 2020 ON THE COVER LORI HONY IS HEAD OF ECHO HOUSE, CALVERT CONTENTS COUNTY’S HOMELESS SHELTER. LOCAL NEWS 3 COMMUNITY 7 FEATURE 9 EDUCATION 10 COMMUNITY 8 History Day celebrated in Annapolis OVER 50 11-18 RESTAURANT DIR. 19 SPORTS 20 OBITUARIES 22 SPORTS 21 LOCAL 6 Seahawks fall to Salisbury. On Watch memorial bricks COMMUNITY CALENDAR 24 SENIOR CALENDAR 25 “PERCEPTION IS LIBRARY CALENDAR 25 REALITY.” COMMISSIONER BUDDY HANCE ON THE TRANSPORTATION PLAN. BUSINESS DIRECTORY 26 FUN & GAMES 26 WEEKLY FORECAST CLASSIFIEDS 27 DO YOU FEEL CRABBY WHEN YOU GET YOUR P.O. Box 250 • Hollywood, Maryland 20636 301-373-4125 www.countytimes.net CountySt. Times Mary’s County ● Calvert County INSURANCE BILL For staff listing and emails, see page 23 IN THE MAIL? FREE INITIAL CONSULTATION GIVE US A CALL.BRYANS ROAD The law offices of P.A. Hotchkiss & Associates YOU’LL BE GLAD YOU DID. Providing Excellent Service For Over 20 Years LEONARDTOWN AUTO ACCIDENTS Workers’ comp • Divorce/Separation Burris’ Olde Towne Insurance • Support/Custody • Domestic Violence Auto • Home • Business • LIFE • Criminal/Traffic LEONARDTOWN BRYANS ROAD • DWI/MVA Hearings 301-475-3151 301-743-9000 Scan this “Times Code” Power of Attorney with your smart phone • Name Change • Adoption WWW.DANBURRIS.COM • Wills • Guardianship Accepting: AN INDEPENDENT AGENT REPRESENTING ERIE INSURANCE GROUP 99 Smallwood Dr. -
Oh, Divine Chocolate!
Cocoa Connections From Beans to Bars Table of Contents Chocolate Curriculum 1 Exhibition Overview and Background Information 3 Chocolate Introduction 7 Chocolate and its Environment 10 Lesson - Where does the story of chocolate begin? 15 Lesson - What is the anatomy of a cacao tree and how is it cultivated? 21 Lesson - What other natural products are connected to chocolate? 26 Lesson - What are the connections within the cacao ecosystem and how are they being threatened? 30 Lesson - How is cacao harvested and fermented? 37 Lesson - How does cacao change over time? 38 National Reading Standards 39 National Mathematics Standards 40 Chocolate and Culture 46 Lesson - Who grows chocolate and how does it affect their lives? 50 Lesson - How did the Maya and Aztec use chocolate? 54 Lesson - How did the Europeans use and influence the development of chocolate? 56 Lesson - How did the technological advances of the past century affect the use and development of chocolate? 58 Lesson - How is chocolate manufactured? 61 Lesson - How has chocolate changed through the ages? 62 National Reading Standards 63 National Mathematics Standards Resource Materials 64 History Highlights 66 Fascinating Facts 68 Chocolate Quotations 69 Chocolate Recipes 70 Glossary 71 Resources for Educators 72 Book List 86 Periodical/Journal List 87 Website List 92 Film List Cocoa Connections I Copyright 2002 by The Field Museum. All rights reserved. Cocoa Connections From Beans to Bars Table of Contents Public Programs 99 Speaker’s List 113 Hall Activities 116 Festival Ideas 117 Adult Courses 118 Related Organizations 119 Volunteer Training Appendices 121 Interchange Plant Hint Cards 125 Mud Management Materials List 127 Credit Lines 128 Chocolate Images Cocoa Connections II Copyright 2002 by The Field Museum. -
Cold AUSTRO Warm AUSTRO Cold Cuts Gastro Snacks Desserts
cheese spaetzle pasta 15 Cold AUSTRO pan seared austrian pasta with assorted melted cheese, topped gastro snacks with roasted onions cajun shoestring fries 8 Tapas small sharing dishes austrian chicken stew (geschnetzeltes) 16 french fries with mixed spices thin sliced creamy austrian chicken stew served with rice on the house marinated olives 8 side truffle shoestring fries 8 french fries with truffle oil and herbs speckbread (speckbrot) 8 mini schnitzel (3pc) 18 austrian country bread topped with thin sliced cured traditional breaded austrian schnitzel from the pork tenderloin calamari rings 12 fried in butter, served with cranberry jam and a lemon wedge speck (bacon), onions and paprika powder deep fried breaded calamari rings potato spread 8 leopold chicken drumlets (7pc) 12 (kartoffelkas) deep fried chicken drumlets with chilli and spices Cold cuts a spized potato and sour cream spread served with austrian sourdough bread leopold cheese platter 22 meat loaf bread roll (leberkässemmel) 9 assortments of international cheese, grapes bread roll with warm meatloaf, mustard and gherkins mixed green salad 8 marinated with austrian pumkin seed oil leopold ham platter 24 assortments of ham, pickles desserts Warm AUSTRO leopold mixed platter for 1 28 austrian apple strudel 9 assortments of ham, cheese, grapes and pickles with vanilla ice cream Tapas small sharing dishes leopold mixed platter for 2 38 austrian apricot dumpling 9 assortments of ham, cheese, grapes and pickles sweet breaded dumpling stuffed with an apricot traditional beef goulash -
Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast
Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2016 Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast Carlos Seth Morris Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Morris, Carlos Seth, "Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast" (2016). Theses and Dissertations. 4926. https://scholarsjunction.msstate.edu/td/4926 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template C v3.0 (beta): Created by J. Nail 06/2015 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By TITLE PAGE Carlos Seth Morris A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science, Nutrition, and Health Promotion in the Department of Food Science, Nutrition, and Health Promotion Mississippi State, Mississippi December 2016 Copyright by COPYRIGHT PAGE Carlos Seth Morris 2016 Utilization of phosphate alternatives in chunked and formed deli ham and marinated chicken breast By APPROVAL PAGE Carlos Seth Morris Approved: ____________________________________ -
Official Journal L274
Official Journal L 274 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 60 English edition Legislation 24 October 2017 Contents II Non-legislative acts INTERNATIONAL AGREEMENTS ★ Council Decision (EU) 2017/1912 of 9 October 2017 on the conclusion of the Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs .................................................................................. 1 Agreement between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs ............................................................................................... 3 ★ Council Decision (EU) 2017/1913 of 9 October 2017 on the conclusion of the Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ............................................................ 57 Agreement in the form of an Exchange of Letters between the European Union and Iceland concerning additional trade preferences in agricultural products ......................................................................... 58 Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 24.10.2017 EN Official Journal of the European Union L 274/1 II (Non-legislative -
Reston-Social-Event-Guidebook.Pdf
2 0 2 2 RESTON NATIONAL S O C I A L E V E N T G U I D E B O O K BRUNCH BUFFET P a s t r y & B a g e l s Selection of Bagels, Cream Cheese, Apple Fritters, Local Yogurt & Granola, Fresh Fruit V i r g i n i a B r u n c h Freshly Baked Biscuits & Jam, Scrambled Eggs, VA Country Ham, Maple Sausage, Hashbrowns, Fish Cakes, Chicken Salad Market Green Salad, Seasonal Grilled Vegetables Includes all non-alcoholic beverages $24 Per Person Plus VA Sales Tax & 23% Service Charge T h e B a r Unlimited Mimosas, Bloody Mary's, Domestic Beer & Wine $12 Per Person BRUNCH ENHANCEMENTS P a n c a k e S t a c k Buttermilk pancakes, farm butter, Vermont maple syrup, whipped cream, seasonal fruit compote $6 Per Person O m e l e t t e S t a t i o n Local cheeses, onion, peppers, mushrooms, VA country ham & bacon, tomatoes, and spinach $5 Per Person C a r v i n g S t a t i o n (Choose One) MD Pit Turkey Tri-tip Steak $6 Per Person $9 Per Person U p g r a d e d D e s s e r t s Assorted Cookies, Brownies, Red Velvet Cake $7 Per Person LUNCH BUFFET S a l a d s ( C h o o s e 2 ) Caesar Salad, Young Kale Salad, Classic Cobb Salad, Pasta Salad, Fruit Salad S i d e s ( C h o o s e 2 ) Seasonal Vegetables, Herb Roasted Potatoes, BBQ Baked Beans, Fried Rice M a i n s ( C h o o s e 2 ) Fish Cakes, BBQ Chicken Breast & Thighs, Pit Beef, Maple Glazed Pork Tenderloin D e s s e r t Chocolate Chip Cookies & Brownies Includes all non-alcoholic beverages $28 PER PERSON Plus VA Sales Tax & 23% Service Charge LUNCH COOKOUTS G r e e n s i d e C o o k o u t Hamburgers, Hotdogs & -
Catalogue B2B 2019-2020-Web.Pdf
LA CHOCOLATERIE… DE CHOCOLATIER… THE CHOCOLATIER… MADE IN BELGIUM ! MADE IN BELGIUM ! MADE IN BELGIUM! Chez Galler, nous pensons que le Bij Galler geloven we dat evenwicht At Galler, we believe that happiness bonheur est équilibre et que la zorgt voor geluk en dat de rijkdom is found in balance and that the richesse de la vie est dans sa variété. van het leven te danken is aan de wonder of life is in its variety. That’s Ainsi, nous produisons des chocolats verscheidenheid. Op deze manier why we make superior-quality filled fourrés, de qualité supérieure pour produceren wij gevulde chocolade chocolates to go with all of life’s events accompagner autant les grandes van superieure kwaliteit, zowel voor – whether extra-special or everyday. occasions que le quotidien. Fièrement de speciale gebeurtenissen als voor Proudly from Liège, we stand out as Liégeois, nous nous affirmons comme elke dag. Vol passie en trots op onze a chocolate producer where 170 Chocolaterie au sein de laquelle Luikse oorsprong werken onze 170 people strive passionately every day. 170 personnes officient chaque jour mensen dagelijks om onze naam We’re neither a multinational group, avec passion. Nous revendiquons als chocolatier alle eer aan te doen. with impersonal, mass-produced n’être ni un groupe multinational aux Wij zijn geen multinational met industrial chocolates, nor are we chocolats industriels indifférenciés alledaagse, industriële chocolade, a totally inaccessible upmarket ni un chocolatier haut de gamme noch een quasi-ontoegankelijke, chocolatier. presqu’inaccessible.