Loading
Caterer & Hotelkeeper Magazine

Tags:

Doughnut diversity

Dan Bignold
Wednesday 21 May 2003 10:37

 
Satisfy doughnut fiends with five new ready-to-sell thaw-serve products from Arkady Craigmillar. Its Goldfrost range now includes a 30g mini-ring doughnut covered with white icing and sprinkled with multi-coloured sugar strands; a 50g ring doughnut glazed with a lemon-flavoured sugar coating; a 65g chocolate and hazelnut-filled ring doughnut topped with white nougat and roasted hazelnuts; a 24g mini-ring doughnut that's unsugared so you can finish the product individually; and a 50g fun-size ball doughnut.

Prices: from 8p each for mini-ring doughnut to 30p each for chocolate and hazelnut-filled doughnut

Available from: Arkady Craigmillar

Recommended articles

Articles from the web

 
blog comments powered by Disqus
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

housekeeping

Video: highlighting housekeepers

In this week’s issue, guest edited by Raymond Blanc, we explore the important roles of housekeepers.

Watch here

The Caterer and Hotelkeeper discussion forum

  • Dingley Dell Flying Visits @ The Victoria Dingley Dell Flying Visits @ The Victoria
  • Dingley Dell Flying Visits @ The Victoria Dingley Dell Flying Visits @ The Victoria
  • Dingley Dell Flying Visits @ The Victoria: Mark Hayward Dingley Dell Flying Visits @ The Victoria: Mark Hayward
  • Dingley Dell Flying Visits @ The Victoria Dingley Dell Flying Visits @ The Victoria
  • Dingley Dell Flying Visits @ The Victoria Dingley Dell Flying Visits @ The Victoria
  • Dingley Dell Flying Visits @ The Victoria Dingley Dell Flying Visits @ The Victoria

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Marcello Tully, Kinloch Lodge Video: Michelin-starred chefs turn out in force for Wellocks' chef conference Video: Highlights from Hotelympia 2012 Video: Foraging – why all the attention?
Marcello Tully
Masterclass
Watch the video here
Wellocks'
chef conference
Watch the video here
Highlights from
Hotelympia 2012
Watch the video here
Foraging:
why all the attention?
Watch the video here