Halloween Treats We’Ve Done Everything We Can to Check That the Products Listed in This Auckland Zoo Halloween Treats Guide Are Palm Oil-Free

Palm Oil Free Halloween Treats We’ve done everything we can to check that the products listed in this Auckland Zoo Halloween treats guide are palm oil-free. But with currently no compulsory labeling for palm oil or its derivatives on product packaging in New Zealand, it can be a challenge! And it’s complex – with lots of derivatives described differently. So if we’ve stuffed up, please just let us know, and drop us a line if you discover other confectionery products you believe to be palm oil-free. Contact [email protected] The race to save animals and their habitats is the race to save ourselves. • Allen’s lollipops • Heards Barley Sugar • Allen’s barley sugar • Heards Fruit Refreshers A • Amos Sweets Candy Ring Pops H • Hershey’s plain kisses • Pams lollipops • Toblerone - all • Annie’s – all fruit bars • Hubba Bubba strawberry bubble tape • Pascall Mint imperials, marshmallows, • Trade Aid Fair Trade dark chocolate, P Jaybees, Eskimos 70% cocoa, orange, mint, almond • Cadbury After Dinner Mints • Jelly Belly jelly beans • Patagonia chocolate • Cadbury Bubbly treat size J • Planet Candy Lollipops • Universal Candy Trolli Britecrawlers C • Cadbury Crunchie treat size • Kiwiland barley sugars U • Cadbury Dairy Milk block K • RJs natural licorice, raspberry • Werther’s Original cream candies • Cadbury Dairy Milk treat size • Lindt chocolate range R natural licorice W • Werther’s sugar free • Cadbury Flake treat size • Lolliland Butterscotch • Whittakers – all • Cadbury Freddo - plain L • Scarborough Fair Adore milk chocolate • Wonka Fruit Tingles • Cadbury Halloween Mallows • Mackintosh Party Mix, Oddfellows, Snakes S • Scarborough Fair Sinless dark chocolate • Woolworths Home Brand - pumpkin shaped • Mentos cola • Scarborough Fair Sublime fruit and nut Crown mints, liquorice • Chupa Chups M • Mini Mentos Fruit mix • Starburst Squirts, Rattlesnakes, Sucks, pieces, jelly party mix, snakes, • Mr Mallow party mix, filled Gummi fruits, Party mix boiled sweets, sour worms, • Donovan’s Dark chocolate with mallows, mallow mates, bananas, mini marshmallows, jelly babies D ginger, Turkish delight marshmallows • The Seriously Good T Chocolate Company - all • GoLightly Starlight Mints • Natural Confectionery Company Mini • Go Nutz – all Dino minibags, Snakes, Tropical jellies G • Green and Black’s – all N • Nestle chocolate macadamias, chocolate For our Palm Oil-Free Shopping Guide containing a full range • Guylian seashell chocolates almonds, After 8 chocolate mints of palm oil-free supermarket products, visit www.aucklandzoo.co.nz “ Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.” Dr. Seuss, from The Lorax.

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Sweetener Buying Guide
Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup.
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Product List - - 1800 854 234
Product List - www.TheProfessors.com.au - 1800 854 234 Allens Marella Jubes (1.3kg bag) Red Vines - Original Red Twists (1 tray x 141g) Bubblicious Fruit Twist Gum (18 packs x 5 gum pieces) Allens Marella Jubes Saver Pack (4 x 190g Bags) Red Vines - Original Red Twists (12 trays x 141g) Bubblicious Watermelon Gum (18 packs x 5 gum pieces) Hershey's Kisses (12 x 150g bags) Allens Milk Bottles (1.3kg bag) Red Vines - Original Red Twists (6 trays x 141g) Cadbury Boost Stix Twin Bar (55g x 30) Sixlets - Black- ( Bulk 4.5kg box) Allens Milko Chews (3kg bag) Red Vines 4lbs tub (240pc - unwrapped red vines in a display tub) Cadbury Buzz (42 x 20g bars in a Display Unit) Sixlets - Gold- ( Bulk 4.5kg box) Allens Milkos (150 Stick Display Unit) Cadbury Caramello Block (10 x 110g blocks) Sixlets - Lime Green- ( Bulk 4.5kg box) Allens Minties (1 kg Bag) Cadbury Caramello Koala (72 x 20gm in a Display Unit) Sweetworld Jelly Pencils (12 x400g hang sell bags) Arnotts Allens Party Mix (1.3 kg Bag) Arnotts Tim Tam Fingers (28 x 40g packs) Cadbury Caramello Rolls (36 x 55g Rolls) AB Food and Beverages Allens Pineapples (1.3kg bag) Arnotts Wagon Wheels (16 x 48g biscuits) Cadbury Cherry Ripe (48 x 52g bars in a display unit) Allens Racing Cars (1.3kg bag) Cadbury Chocolate Fish (42 x 20g in a Display Unit) Ovalteenies (24 bags in a Display Unit) Allens Retro Party Mix (1kg bag) Bassett Cadbury Chomp Caramel Bars (50 bars in Display Unit) AIT Confectionery Allens Ripe Raspberries (1.3kg Bag) Bassetts Pear Drops (12 x 200g bags) Cadbury Crunchie (42 x 50g
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Kraft Foods Inc(Kft)
KRAFT FOODS INC (KFT) 10-K Annual report pursuant to section 13 and 15(d) Filed on 02/28/2011 Filed Period 12/31/2010 UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 (Mark one) FORM 10-K [X] ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2010 OR [ ] TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 COMMISSION FILE NUMBER 1-16483 Kraft Foods Inc. (Exact name of registrant as specified in its charter) Virginia 52-2284372 (State or other jurisdiction of incorporation or organization) (I.R.S. Employer Identification No.) Three Lakes Drive, Northfield, Illinois 60093-2753 (Address of principal executive offices) (Zip Code) Registrant's telephone number, including area code: 847-646-2000 Securities registered pursuant to Section 12(b) of the Act: Title of each class Name of each exchange on which registered Class A Common Stock, no par value New York Stock Exchange Securities registered pursuant to Section 12(g) of the Act: None Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. Yes x No ¨ Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. Yes ¨ No x Note: Checking the box above will not relieve any registrant required to file reports pursuant to Section 13 or 15(d) of the Exchange Act from their obligations under those Sections.
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Dry White Wines Vintner's Select
DISCOUNTS: 10% Off ALL Bottles / 20% Off Cases Case Discounts are per winery and not combined purchases at all wineries. PLACE YOUR ORDER: Orders for ALL wines can be placed by calling Brandy Nance, Executive Director of the Shawnee Hills Wine Trail, at 618- 218-4402 between 8:00am and 8:00pm. Your credit card will be charged at each winery that you order from. Dry White Wines Vintner’s Select - The fine structured lemon flavors of Vidal are beautifully complemented by the soft floral aromatics of Traminette and subtle citrus aromas and flavors of Seyval. Chardonnay and Vignoles blend to create a luscious texture and mouth feel. Enjoy many layers of flavor and complexity in this southern Illinois white wine. - $21.00 Vignoles (Estate Grown) - A clean full-bodied, white wine with luscious grapefruit flavors and crisp tropical aromas. A full body and smooth finish make this wine a treat for any palate. - $18.00 Rose` - A crisp wine with an intense fruity aromas our dry Rose` bursts with fresh fruit scents of watermelon and strawberry while the slightest hint of rose graces the nose. A great wine for any occasion this Rose` displays a great balance between tannins and acidity. - $16.00 Seyval - A light-bodied white wine with hints of apple and pear. A slight suggestion of pineapple flows across the palate for a delicate finish. - $16.00 Dry Red Wines Cabernet Franc 2015 (Estate Grown) - Aged in French and American Oak barrels for two years, this distinct varietal provides a complex blend of spice, berry fruit and cedar aromas.
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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.
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The Utilization of Dextrose in the Manufacture of Fruit Sauces and Syrups Kenneth Raycraft Ewn Man University of Massachusetts Amherst
University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1937 The utilization of dextrose in the manufacture of fruit sauces and syrups Kenneth Raycraft ewN man University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Newman, Kenneth Raycraft, "The utilization of dextrose in the manufacture of fruit sauces and syrups" (1937). Masters Theses 1911 - February 2014. 1833. Retrieved from https://scholarworks.umass.edu/theses/1833 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE DATE DUE UNIVERSITY OF MASSACHUSETTS LIBRARY PIIYS SCI LD 3234 M2 68 1937 N55 3 THE UIILLSAilOtf OP DEXTROSE IK TEE MANUFACTURE OF FRUIT SAUCES AND SYRUPS Kenneth R« Thesis submitted for the degree of faster of Solenee MASSACHUSETTS STATE COLLEGE i&y 25, 1937 Table of Contents Page Introduction and Purpose 1 Review of Literature 3 History of Corn Sugar 3 Method of Manufacture 4 The Present Status of Dextrose 5 Coffimerclal Trades of Corn Sucar 6 Chemical and Physical Properties of Corn Sugar 7 Nutritional Values of Dextrose 16 Review of Previous Work 16 Experimental Procedure 19 Introduction to the Problem 19 Sodium Benssoate as a Preservative 20 Solubility of Dextrose in the Presence of Invert i-ugar 21 Experimental
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September Specials
SEPTEMBER SPECIALS Birriaquiles $18 Two Eggs Any Style Over Tortilla Chips in Red Guajillo Salsa Topped with Beef Birria, Menonita, Oaxaca & Panela Cheeses, Cilantro & Onion. Served with Charro Beans Torta Ahogada $17 Pork Carnitas Borrachas, Charro Beans, Pickled Onions, Spicy Arbol Sauce on a Torta Roll. Served with French Fries SHAKE IT LIKE A SALT SHAKER $13.95 / $38.95 Pitcher Souvenir Shaker to Take Home. Served with your Choice of House Margarita $19.95$19.95 Funner 'Rita CaliFino Añejo Tequila, Fresh Lemon & Lime Sour & Watermelon 'Rita Apricot Brandy Float with a Salt Rim Milagro Reposado Tequila, Watermelon Liqueur & Green mango 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Blue Curacao, Mango Purée & Passion 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Passion Fruit Purée & blackberry-jalapeno~ 'Rita Fresh Lemon & Lime Sour with a House Spice Mix Rim Ghost Tequila, Blackberry Purée & Fresh Lemon & Skinny 'Rita Lime Sour with a House Spice Mix Rim Volcán Blanco Tequila, Agave Nectar, Soda Water, Blood Orange 'Rita Peach Bitters & Fresh Lime Juice Milagro Reposado Tequila, Blood Orange Puree, Fresh CADILLAC 'RITA Lemon & Lime Sour with a House Spice Mix Rim Milagro Reposado Tequila, Fresh Lemon & Lime Sour & Grand Marnier Float with a Salt Rim 'rita-nator $25.95 Freakshow Cabernet Sauvignon $13 44oz Margarita Served with House Blanco Tequila. Keep the ‘rita-nator Cup & Return for $16.95 Refills Ripe Blackberries & Hazelnut Flavors with Hints of Baking Spice
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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.
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World Dog Show Leipzig 2017
WORLD DOG SHOW LEIPZIG 2017 09.-12. November 2017, Tag 2 in der Leipziger Messe Schirmherrin: Staatsministerin für Soziales und Verbraucherschutz Barbara Klepsch Patron: Minister of State for Social Affairs and Consumer Protection Barbara Klepsch IMPRESSUM / FLAG Veranstalter / Promoter: Verband für das Deutsche Hundewesen (VDH) e.V. Westfalendamm 174, 44141 Dortmund Telefon: (02 31) 5 65 00-0 Mo – Do 9.00 – 12.30/13.00 – 16.00 Uhr, Fr 9.00 – 12.30 Uhr Telefax: (02 31) 59 24 40 E-Mail: [email protected], Internet: www.vdh.de Chairmann/ Prof. Dr. Peter Friedrich Präsident der World Dog Show Secretary / Leif Kopernik Ausstellungsleitung Organization Commitee / VDH Service GmbH, Westfalendamm 174, 44141 Dortmund Organisation USt.-IdNr. DE 814257237 Amtsgericht Dortmund HRB 18593 Geschäftsführer: Leif Kopernik, Jörg Bartscherer TAGESEINTEILUNG / DAILY SCHEDULE FREITAG, 10.11.2017: Gruppe 5/ Group 5: Nordische Schlitten-, Jagd-, Wach- und Hütehunde, europäische und asiatische Spitze, Urtyp / Spitz and primitive types Gruppe 9 / Group 9: Gesellschafts- und Begleithunde / Companion and Toy Dogs TAGESABLAUF / DAILY ROUTINE 7.00 – 9.00 Uhr Einlass der Hunde / Entry for the Dogs 9.00 – 15.15 Uhr Bewertung der Hunde / Evaluation of the Dogs NOTICE: The World Winner 2017, World Junior Winner 2017 and the World Veteran Winner will get a Trophy. A Redelivery is not possible. HINWEIS: Die World Winner 2017, World Junior Winner 2017 und der World Veteranen Winner 2017 erhal- ten einen Pokal. Eine Nachlieferung ist nach der Veranstaltung nicht möglich. WETTBEWERBSRICHTER / JUDGES MAIN RING (WORLD DOG SHOW TAG 2) FREITAG, 10. NOVEMBER 2017 / FRIDAY, 10. NOVEMBER 2017 Junior Handling: Gerald Jipping (NLD) Zuchtgruppen / Best Breeders Group: Vija Klucniece (LVA) Paarklassen / Best Brace / Couple: Ramune Kazlauskaite (LTU) Veteranen / Best Veteran: Chan Weng Woh (MYS) Nachzuchtgruppen / Best Progeny Group: Dr.
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Natural Sweeteners
Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
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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.
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Beverage Menu
WWW.JAKEMELNICKS.COM 41. East Superior street, chicago, illinois 60611 312.266.0400 Cocktails Cocktails Bloody Mary 10.00 Titos Vodka, Housemade Bloody Mary Mix add Miller High Life Pony 2.00 Michelada 10.00 Pacifico Lager, House Hot Sauce, Housemade Bloody Mary Mix & Lime Shummer Shunshet 13.00 A Glass of Goose Island Lemonade Shandy Beer, Topped Off With Deep Eddy Lemon Vodka & Grenadine Honey Hole 13.00 Deep Eddy Sweet Tea Vodka, Four Roses Bourbon & Lemonade Make ‘a’ Mule 13.00 Ginger Beer & Lime with Choice of: Moscow - Tito’s Vodka Kentucky - Four Roses Bourbon Mexican -Tequila Corazon Dark & Stormy - Plantation Dark Rum Gin Buck - Fords Gin Lost in Texas 13.00 Deep Eddy Ruby Red, Ancho Reyes, Agave, Lime & Soda Chicago Handshake 11.00 Malort & 12oz Old Style Picklin’ Friends 11.00 Old Grand Dad & Pickle Juice Bottles Limited Goose Island Bourbon County - 16.9 oz 2019 Bourbon County Stout – 45.00 Aged in a mix of Heaven Hill, Buffalo Trace, and Wild Turkey barrels, yields a rich, complex mouthfeel. Flavors of cocoa, fudge, vanilla, caramel, almond, plus leather and tobacco, permeate this beer and deepen with each sip. 2019 Bourbon County Mon Chéri – 50.00 Mon Chéri is made with Balaton and Montmorency cherries, oats, and a dash of brown sugar. The interplay of these ingredients creates aromas of amaretto and almond. With each sip you’ll instantly be reminded of cherry cobbler. 2019 Bourbon County Wheatwine – 50.00 Aged 100% in Larceny wheated bourbon casks from our partners at Heaven Hill. The result is a softer flavor profile, full of caramel, vanilla, butterscotch, and toffee flavors, all while carrying the nuances of Larceny bourbon barrels.
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