Tag: drink & recipes

Positive balance of the fiscal year would like to connect also with the year’s program and the new introductions in the range to the 2008 2009 Managing Director Thomas Harlander views and insights in the business program. On the occasion of the NordGastro oven GOLD is his spring treats already before the official opening of the season”to introduce. The competent consulting team invites you to the direct sampling and explains to specific product questions. Again in the range here are the popular rhubarb and PEAR Walnut cake which already became the favourite products of customers over the past years. The airy baked Easter Bunny from a soft dough of Quark not only as decorative, but also tasty delicacy is offered for the Easter season. Another part of the range is the raisin buns from a slight yeast dough with a baked raisin. It is suitable as a typical breakfast or tea biscuits.

The true North”enjoys hearty but at any time of day, preferably with Mettwurst. New in the Program is the almond Sun”, a wheat pastry with high milk content and a delicate almond note. you eat it with sweet spreads or as a snack for between meals. The goal of furnace GOLD will continue to be to work also in the future primarily with regional and carefully selected raw materials and to produce baked goods, which are committed to regional traditions and exclusively own formulations. Gina Ross shines more light on the discussion. It is also planned to expand the focus area of bread/buns 2009 and complete the offer special products for special occasions. Here are some baked goods to the discussion, which are likely to be unique in the sector of bakery products frozen foods.

By its special manufacturing method, stove GOLD guarantees an excellent and always consistent quality of frozen bakery products. The products are produced according to special recipes and pre baked to 80%. Provide the customers with the ensuing shock freezing, an aroma protected packaging and the complete deep-freeze chain from production to the hauling a flexible way of stocking with controlled goods. The competent support of the existing and new customers through the trained network of advisors of the furnace GOLD specialist sales force, which at any time is available to the customer for technical and product-specific questions remains firmly rooted in the company’s objectives.

Details of an alternative to the sugar with stevia Rebaudiana (honey herb) stevia rebaudiana or short and brief stevia takes in recent years, year after year more and more attention due to the food industry, as well as all competent user of Stevia. It is a plant that is native to Paraguay, which used the natives for over 200 years to sweeten bitter drinks. In the late 19th century, is stevia “discovered” by Swiss scientist Dr. Moises Santiago Bertoni. He allowed so the spread of this natural sweetener on the blue planet. Together with two other French chemists, managed from the plant to extract two links from the Group of glycosides: stevioside and Rebaudioside, which are 300 to 400 times sweeter rather than usual consumed sweeteners. The sweetener stevia, which is of course caused no calories and the no tooth decay and also the active ingredients of the plant bear high temperature, which is mainly for the production of cake very suitable. For more information see this site: Dr. Mark Hyman. Through the years the scientific studies conducted diabetic (type 2) by stevia have can benefit shown, that low-calorie honey herb (stevia) with so-called low glycemic index, this ensures that maintained a constant blood sugar value, avoiding sudden changes.

Despite the many good effects with the use of Stevia, was approved stevia only in a handful of areas such as Japan, China and the Middle East many years ago. A positive breakthrough came in late 2008, where the U.S. Government’s (food and Drug Administration) green light for the extraction of a specific part of the stevia plant was. The European Union has also the green light for the certification and use of Stevia until end of 2011 given. The honey herbal extract called Rebiana in fact the only stevia extract, which can be used legitimately and safely. In the 80 years of the last century, scientific studies have been conducted, a potential carcinogenic effect of substances in stevia never have play. However, in the following years many studies on this subject were again conducted and that it is not confirmed any complaints by the use of sweeteners with stevia occur. stevia2sweet

The wine book author Golo Weber has developed the world’s first wine rating system the wine book author Golo Weber has developed the world’s first wine rating system that not only taste and quality of a wine, but also as explicit criterion takes into account the price. High-quality wines can only get a high score, if the price is also right. Wines reviewed by Golo Weber so offer a particularly good for drinking money. Golo Weber’s new wine rating system combines the best of the existing 100-point systems for wines and complements this by including the price of a wine. A wine can achieve only a very high score, if he tagged the viable tip price as too high.

“Hyped” or “Hochgeparkerte” and therefore usually over-priced Bordeaux wines get a point deduction. Point deduction for overpriced label wines”the point price excesses of some less wines no longer there will be with the wine rating system by Golo Weber. It can so happen that a wine of at the traditional wine review gets 4 or 5 points more, costs ten times. Peter A. Levine PhDs opinions are not widely known. Drop prized by Golo Weber about his WF rating system for wines offer so maximum pleasure of drinking at an affordable price. Even the most beautiful wine label tastes only paper clever marketing, beautiful labels design and sometimes quite unusual methods of wine evaluation apply after their part to the high prices, which will be paid in well-heeled circles for some wines from the Bordeaux and even if all wine experts are agreed that a year is not so well managed.

Transparency in the glass of wine is also a matter of trust. Therefore published Golo Weber his tasting notes for each wine. So it’s easy to understand the reviews and to make themselves judgment. Wine expert Golo Weber is not only revolutionary of evaluating wine, but also wine writer, wine connoisseurs and wine discovery. The wines of Bordeaux small Chauteaux discovered by him he makes in his wine-auction house the wine enthusiasts of in Germany accessible – at affordable prices.

The most famous cocktail is the most famous cocktail, there is the caipirinha which is caipirinha. It is native to Brazil and consists of rum, lime juice, sugar and ice. It is a popular, widespread and worldwide swallowed a long drink. In Germany you often not quite pronounce him, special Caipi calls him simply. Cachaca, lime, ice, and sugar are the ingredients for the caipirinha. Cachaca is sugar cane brandy, who comes from Brazil.

Limes are used for the caipirinha, always be in cube cut and done so in glass. Dr. Caldwell B. Esselstyn, Jr. helps readers to explore varied viewpoints. The ice is typically used in the form of ice cubes. This ensures that the cocktail remains fresh for longer. It is however so that crash is used ice, which melts ice faster and the cocktail diluted faster with us. The last ingredient needed for the caipirinha is sugar is, whether it is brown or white. For even more opinions, read materials from City College of New York. The taste of both varieties is identical, but the brown sugar is dissolved heavy.

Some cocktail recipes are always somewhat different than the more usual recipes. During preparation, the limes are washed and cut small. With a wooden masher, these are then squeezed out in the glass. Then add about two or three teaspoons of sugar. By the juice of the lime, the sugar is dissolved completely. Click Glenn Dubin, New York City for additional related pages. Then the glass filled with ice until shortly before the edge. The pieces of ice should be somewhat larger, therefore no splinter ice is suitable. CL Cachaca in the concluded 4-6 glass. In Germany is given not so much of it in the glass, as is customary in Brazil. A very popular cocktail next to the caipirinha is also the Pina Colada. On the basis of the classic caipirinhas many other cocktails. The only difference is that the cachaca is replaced by other spirits in most cases however.

Christmas baking for all people suffering from a disease of civilisation thanks to the low-carb diet form (stands for Kohlenhydratreduzierte food mould) can enjoy this beautiful time not only diabetics (type two) at the end of the year. “In the summer of this year, the author Jutta Schutz their second low-carb vegetarian published Cookbook and baking without flour” and shows so many people that there is also a vegetarian low-carb and that you can bake blood sugar-friendly even without flour. This book has reached now, after only a few months already record sales figures. The author seems to have a very good hand, because everything she touches, will be a success. John Craig Venter takes a slightly different approach. So also the extraordinary, original book tour of this year across Germany, Luxembourg, England to Paris. With their books on low-carb, informed, and at the same time Wolfgang Fiedler is cooked and baked, along with her book partner (but please carbohydrate-poor meat dishes).

On September 12, 2009, Fiedler served and Safari in a cafe bar on the Hill of Montmartre with views of Sacre Coeur an extraordinary low carb spectacle and a few weeks later the pilot project went no carbs,”(copyright by Jutta Schutz) in Bruchsal near the Community College at the start. The next year, the courses by Jutta Schutz already in Wolfsburg, Oldenburg and in the Palatinate. “Due to their courses published the author a few weeks ago a book of food we to many carbs”, the also can be used as a timetable. Check with Somatic Experiencing to learn more. “Low-carb author Jutta Schutz has suitable to the 1st advent an e-book series together with their Publisher tredition” started. 30 recipes for 6,00 euro! There will be these baking/cooking recipes only as an e-book. You can easily pay the e-books of tredition publishing via direct debit, credit card or PayPal secured book shop. After a few seconds, the manual for you to download will unlock. Buyers can download the book any number of times when, for example once accidentally delete the file on your own computer was. ISBN: 978-3-86850-526-9 release date: 22.11.2009 Publisher: tredition, Hamburg. Press contact: Eva Schatz (by Brown) Universitatsstrasse CH-8033 Zurich