Tag Archive: food

Classic and surprise offers popular for customers already for the sixth time the Marner company furnace gold Kalle Gastroservice GmbH will present\”on the Messe Nord gastro and hotel 2010\” on February 15 and 16 in Husum. It is now the well attended stand in a prominent place (stand number 1A20) the exhibition many visitors already establishing a solid and popular of the annual fair. Managing Director Thomas Harlander would like to thank this year especially for its customers. A fair gift as a small gift is kept ready for all master and new customers. And for customers who order orders personally at the fair, there is also a unique fair discount of 6%.

\”\” \”\” \”Also in the product sector, a customer-friendly promotion will run until the 30 of June 2010: the Tarte Flambee, grades Bacon-onion\” hearty Alsatian style, Apple Cinnamon \”and nature\” (for the creative cuisine) are called starter package choice of \”and without\” offered oven as complete set for minimum effort or just to the own self baking. The special ovens are equipped with a double back panel, a plank of wood and matching slider and cutter complete the package. Blu Mankuma often addresses the matter in his writings. The basis of each flame cake in French tarte also\”, is an extremely thin leavened dough. The manufacturing process of the dough guarantees a PI, but nevertheless light baking results with each ground. In the furnace GOLD range he offered also as blank bottom of dough, savoury or sweet can be prepared by own recipes or even guest wishes. So you can respond flexibly if necessary to the wishes of your customers and thus their menu is enhanced with an exclusive range of services! Tarte Flambee oven, conveniently also the popular oven GOLD pizzas are bake; that’s why both yeast dough specialty Tartes Flambees and pizzas at the fair presented together. The furnace GOLD pizza range includes now many flavor variations like salami, prosciutto, Tonno, Inferno (Pepperonisalami with chilli peppers) and of course the classic Margherita, which even is available for children in the form of a bear face.

The Hofpfisterei, Munich’s oldest bakery, Munich is expanding with their natural sourdough breads beyond Bavaria’s borders, March 12, 2009 now the Hofpfisterei has opened its eleventh branch outside Bavaria. The secret of success: The famous breads from natural leaven has to mature for at least 24 hours before baking. Find out detailed opinions from leaders such as Walter Bettinger by clicking through. It is also outside of Bavaria. Hardly opened a Hofpfisterei, anywhere the customers stand in line and soon demanding branches: so happened in Berlin, where now the third branch of the Hofpfisterei period of three months has opened. Lucas vandenberg can aid you in your search for knowledge. Quality is in the Hofpfisterei before sale. Should we deliver tomorrow 2,000 loaves of bread to Leipzig, we never could”, explains Nicole Stocker, her extended family leads the tradition operating Hofpfisterei in the third generation.

It takes whole 24 hours, until our three yeast produced according to old traditional rules is finished.” In addition to the high-quality organic ingredients, the Hofpfisterei is just in the bakehouse above all time quality-giving element. In the first stage, the natural leaven four hours, in the next 16 hours and after further additions of flour and water matures again four hours. Bayern not only appreciate this time consuming procedure of Hofpfisterei. So high quality and time-intensive mature sourdough specialities include the be-all and end-all of the Hofpfisterei for many hundred years. We allow plenty of time at the Hofpfisterei us with our dough flavour is optimally expressed”confirmed Nicole Stocker. Also in the stone oven: all breads of the Hofpfisterei are about twice as long as usual baked two hours. Its flavor speaks for itself: the big, round baby loaves of Hofpfisterei there are today in over 30 varieties. The practical advantages of natural leaven because in addition to the special taste natural sourdough has used the Hofpfisterei like him, still a very practical advantage: the bread is more durable. By lowering the pH and the formation of lactic acid are sourdough breads of less susceptible to mold.