march 2013 product guide fine dining pastry hospitality

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40 TEA – MORE THAN JUST A ‘CUPPA’ Origins of Tea China is the largest producer of tea with a seasonal production. There are a variety of speciality Chinese teas including Oolong, Lapsang and White tea. India is the second largest producer of tea producing Darjeeling and Assam amongst others. Kenya has year round crops with the best teas being harvested in late Jan/early Feb and July. Its crop is less than half of that of China. The Tea Plant (Camellia Sinensis) & Process: Different tea varieties come from different methods of processing which normally involve, withering to reduce moisture, rolling to release flavour and oxidisation where leaves ferment to turn coppery red. Then drying where leaves are pan fired to halt the oxidisation process and turn black. Green and white teas are not oxidised which is why they are different in colour, while Oolong tea is partially oxidised. ‘Sencha’ green teas have been steamed to dry rather than pan fired. Teas are like wine: Black tea eg Assam, is fully oxidised like red wine, Oolong tea is partially KENYA INDIA CHINA oxidised, like rose wine and green tea and white tea are unoxidised like white wine. The Tea Leaves 90% of teas drunk here are black blends made with the lowest grade leaves, yet there are single estate black, green and white teas which are on the rise. Novus teas use whole leaf tea grades and supply them in a special pyramid infuser (bag). The Novus teabag replicates the traditional technique of steeping tea by creating more surface area for water to access the leaves. They allow full extraction without compromising the natural flavours. Tasting Notes Brew strength, good presentation and freshness are key characteristics that tea drinkers look for in a cup of tea. We recommend listing teas as you would wine on a menu, to help consumers understand their choice of tea. Black Teas (brew for 3-5 minutes) English Breakfast: slightly nutty, yet creamy character. Full-bodied, perfect for mornings. Tastes great with an English Breakfast. Assam: strong, malty & robust, refreshes the senses in the middle of the morning. Great with sugar, as served in India, and with a biscuit. Darjeeling: Best without any milk. A Muscatel, fragrant yet crisp and fresh character, this is a thoughtful afternoon tea. The ideal food partner would be a soft creamy cheese. Ceylon: Drink black, or with a little milk or lemon. An aromatic tea with slight citrus tones and a dry finish, that would go perfectly with butter and marmalade on toast. Earl Grey: A fragrant tea best drunk black or with just a little lemon or milk. Bergamot adds a veil of perfume, creating a sophisticated tea suited to formal occasions. Tastes great either with sweet cakes or with authentic English cheeses. Green Teas (brew for 1-2 minutes) Pure Green Tea: a crisp, light tasting tea with a refreshing bitter edge. Always served without milk, green tea is ideal after a meal. White Teas (brew for 1 minute) Pure white tea: a smooth yet delicate white tea, less bitter than green teas, and perfect as an afternoon alternative to black tea. It is served without milk. Green and white teas become more bitter the longer the tea is left to brew. We recommend 1-2 mins for the green tea and less than 1 min for the white teas. Both green and white teas contain caffeine as they come from the same plant as black teas. All teas are a natural source of antioxidants TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
41 SPECIALITY TEA BAGS – HOSPITALITY U86.67 Organic Jasmine 100 U86.68 Citrus Camomile 100 U86.69 Persian Pomegranate 100 U86.70 Wild Encounter 100 1x100pcs, N 1x100pcs, N 1x100pcs, N 1x100pcs, N U79.5376 Twinings Everyday Tea 1100 (Hosp) Tea bags (un-wrapped) 2 x 1100pcs, N U86.07 Novus English B’fast Tea (Hosp) Tea bags (un-wrapped) 1 x 100pcs, N U86.08 Novus Earl Grey Tea (Hosp) Tea bags (un-wrapped) 1 x 100pcs, N U86.09 Novus Dragonwell Green Tea (Hosp) Tea bags (un-wrapped) 1 x 100pcs, N U86.10 Novus Egyptian Mint Tea (Hosp) Tea bags (un-wrapped) 1 x 100pcs, N Y/N denotes VAT status U86.27 Novus English Breakfast 1x12pcs, N U86.28 Novus Sapphire Earl Grey 1x12pcs, N U86.29 Novus Citrus Chamomile 1x12pcs, N U86.30 Novus Dragonwell Green 1x12pcs, N U86.31 Novus Egyptian Mint 1x12pcs, N U86.32 Novus Wild Encounter 1x12pcs, N U86.33 Novus Persian Pomegranate 1x12pcs, N TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
Page 1 and 2: By Appointment to Her Majesty The Q
Page 3 and 4: Contents Finished 5-44 Biscuits (sw
Page 5 and 6: Biscuits & Cakes Sweet, Wrapped & S
Page 7 and 8: 7 BISCUITS, SWEET U67.22 Viennese B
Page 9 and 10: 9 BISCUITS, WRAPPED U17.100 Lyell
Page 11 and 12: 11 PUDDINGS U15.16 Steamed Pudding
Page 13 and 14: 13 PREMIUM GRANOLAS U109.05 Lizi’
Page 15 and 16: 15 MASTER CHOCOLATIERS The chocolat
Page 17 and 18: 17 CHOCOLATES, TRUFFLES, PETITS FOU
Page 27 and 28: 27 INDIVIDUAL CHOCOLATE BARS, WRAPP
Page 29 and 30: 29 BURTS HAND FRIED CHIPS RT101001.
Page 31 and 32: 31 BAR NIBBLES H08.06 Tempura Seawe
Page 33 and 34: 33 frozen finished desserts - sweet
Page 35 and 36: 35 FINISHED BOXED CHOCOLATES E01.04
Page 37 and 38: 37 TWO CHOCOLATE BOXES Two Choc Box
Page 39: Speciality Tea Loose Tea & Speciali
Page 43 and 44: 43 TWININGS TEA ENVELOPES - INDIVID
Page 45 and 46: Semi-Prepared Sweet & Savoury Tarte
Page 47 and 48: 47 SEMI- PREPARED, SAVOURY, CANAPÉ
Page 49 and 50: 49 SEMI- PREPARED, SAVOURY, TARTELE
Page 51 and 52: 51 SEMI- PREPARED, SAVOURY, TARTELE
Page 53 and 54: 53 SEMI- PREPARED, SWEET, DESSERT B
Page 55 and 56: 55 SEMI- PREPARED, SWEET, DESSERT H
Page 57 and 58: 57 SEMI- PREPARED, SWEET, CHOCOLATE
Page 59 and 60: 59 SEMI- PREPARED, SWEET, CHOCOLATE
Page 61 and 62: 61 DECORATION ITEMS - SAVOURY B27.2
Page 63 and 64: 63 DECORATION ITEMS - SWEET Tornado
Page 65 and 66: 65 DECORATION ITEMS - SWEET DO97051
Page 67 and 68: 67 DECORATION ITEMS Elegance Milk -
Page 69 and 70: Ingredients Couverture, Convenience
Page 71 and 72: 71 - FRENCH “We took 7 years to s
Page 73 and 74: 73 - SWISS % min. Cocoa % Sugar % F
Page 75 and 76: 75 - SWISS % min. Cocoa content % S
Page 77 and 78: 77 CHOCOLATE PASTRY GLAZES/COATINGS
Page 79 and 80: 79 FRUIT GLAZING GELS This essentia
Page 81 and 82: 81 FROZEN PURÉES & COULIS Ponthier
Page 83 and 84: 83 ALASKA EXPRESS CREAM STABILIZER
Page 85 and 86: 85 CHEF’S SPECIALITIES U94.01 23
Page 87 and 88: 87 ACCESSORIES & UTENSILS Card gate
Page 89 and 90: 89 LA ROSE NOIRE ACCESSORIES - LARG
Page 91 and 92:
91 in cm 13.2 Any statement or repr
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march 2013 product guide fine dining pastry hospitality

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